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There's something magical about Monday mornings when you get your outfit just right. Not the kind of "right" that leaves you tugging at uncomfortable waistbands or wobbling in shoes that weren't made for actual human feet, but the kind of right that makes you feel like you can conquer whatever the week throws at you. 

The Comfort Revolution

This morning, I'm sitting here in what I like to call my "power comfort" uniform: a ribbed yoga jumpsuit that feels like I'm wearing a cloud, paired with multifunctional casual shoes that somehow manage to be both supportive and stylish. It's a combination that would have made my corporate-climbing younger self cringe – where are the blazers? The heels that announce your arrival from three cubicles away?

But here's what I've learned after years of fashion experimentation and more than a few wardrobe disasters: true style isn't about suffering for beauty. It's about finding pieces that amplify who you are, not mask it. 

The Monday Morning Mindset Shift

The jumpsuit – specifically this seamless, ribbed wonder – is doing all the heavy lifting today. It's the kind of piece that solves the "what do I wear" dilemma in one swift motion. Literally one piece, infinite possibilities. Whether I'm flowing through a morning yoga session, tackling my to-do list, or meeting friends for coffee later, I'm dressed for all of it.

The ribbed texture adds visual interest without trying too hard, and the seamless construction means no weird lines or uncomfortable seams digging in during those long work-from-home sessions. It's activewear that doesn't scream "I just came from the gym" – though honestly, even if it did, when did that become a bad thing?

The shoes are where this outfit really comes together. These aren't just sneakers – they're multifunctional magic. The thick sole gives me that little boost of height and confidence, while the casual design keeps things approachable. They're the kind of shoes that work for a morning walk, an afternoon of running errands, or even a casual dinner out. 

Wellness Wednesday Vibes on a Monday

There's something deeply connected between how we dress and how we feel. When I put on clothes that feel good on my body – that don't restrict my movement or require constant adjustment – I show up differently in my day. I'm more present, more confident, more myself.

This isn't about expensive pieces or following every trend. It's about curating a wardrobe that supports your lifestyle, not fights against it. It's about choosing comfort without sacrificing style, and realizing that sometimes the most powerful thing you can wear is something that makes you forget you're wearing anything at all. 

As we kick off another week, I'm challenging myself (and you) to think differently about our Monday morning armor. What if instead of dressing for who we think we should be, we dressed for who we actually are? What if comfort became our superpower instead of our compromise?

Today's outfit formula is simple: one piece that does the work + shoes that support the journey + the confidence that comes from feeling authentically comfortable in your own skin.

How are you choosing to show up this Monday?

What's your go-to comfort-meets-style combination? I'd love to hear about the pieces in your wardrobe that make you feel unstoppable – drop me a line in the comments or find me on Instagram @simplytasheena

Shop the Look:

• Yefecy Solid Color Ribbed Yoga Jumpsuit
• MASKERT Women's Multifunctional Casual Shoes

Remember: the best outfit is the one that makes you feel most like yourself.

There's something magical that happens when you combine the holy trinity of Italian flavors—sweet tomatoes, creamy mozzarella, and fragrant basil—with perfectly cooked pasta. Today, I'm sharing a recipe that celebrates the peak of summer's bounty: a stunning Caprese Pasta that transforms the beloved appetizer into a satisfying main course.

The Story Behind This Dish

Walking through my garden this morning, I was greeted by the intoxicating aroma of fresh basil leaves glistening with morning dew. The cherry tomato vines were heavy with ruby-red gems, practically begging to be harvested. It was one of those moments where the ingredients speak to you, demanding to be transformed into something beautiful.

This isn't just any Caprese pasta—it's a love letter to homemade ingredients and the simple pleasure of cooking with what nature provides. The homemade mozzarella adds a luxurious creaminess that store-bought simply can't match, while the garden-fresh basil brings an herbaceous brightness that dried basil could never replicate. 

What Makes This Recipe Special

The secret to exceptional Caprese pasta lies in the quality and preparation of your ingredients. Those halved cherry tomatoes? They're not just pretty—splitting them releases their sweet juices, which mingle with the pasta water to create a light, natural sauce. The chunky homemade mozzarella melts just enough to coat the pasta without becoming stringy, creating pockets of creamy indulgence in every bite.

And let's talk about that fresh basil. Slicing it rather than tearing preserves more of its essential oils, giving you those beautiful ribbons of green that not only look stunning but deliver maximum flavor impact. 

The Perfect Summer Meal

This dish embodies everything I love about Italian cooking: simplicity that doesn't sacrifice flavor, fresh ingredients that shine without heavy manipulation, and a final result that's somehow greater than the sum of its parts. It's elegant enough for entertaining but simple enough for a Tuesday night dinner when you want something that feels special.

The beauty of this recipe is its flexibility. Serve it warm as a comforting main course, or let it cool to room temperature for the perfect pasta salad at your next gathering. Either way, you'll be transported to a sun-drenched Italian terrace with every forkful. 

Tips for Success

The key to this dish is timing. You want that homemade mozzarella to be just barely melted—warm and creamy but still holding its shape. Add it at the very end, off the heat, and toss gently. Your fresh basil should go in last to preserve its vibrant color and prevent wilting.

Don't forget to reserve some pasta cooking water! That starchy liquid is liquid gold for bringing everything together into a silky, cohesive dish. 

Recipe: Garden-Fresh Caprese Pasta

Serves 4-6
Ingredients:

• 1 lb pasta (penne, fusilli, or rigatoni work beautifully)
• 2 cups cherry tomatoes, halved
• 8 oz homemade mozzarella, cut into bite-sized chunks
• 1/2 cup fresh basil leaves, sliced into ribbons
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese (optional)
• Red pepper flakes (optional)

Instructions:

• Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
• Prepare the base: While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
• Add the tomatoes: Add halved cherry tomatoes to the skillet. Season with salt and pepper. Cook for 3-4 minutes, just until tomatoes begin to soften and release their juices.
• Combine pasta and tomatoes: Add drained pasta to the skillet with tomatoes. Toss to combine, adding pasta water a little at a time until you achieve a light, silky consistency.
• Add the mozzarella: Remove from heat. Add chunks of homemade mozzarella and toss gently until just beginning to melt.
• Finish with basil: Add sliced fresh basil and toss one final time. Taste and adjust seasoning.
• Serve immediately: Transfer to serving bowls and garnish with freshly grated Parmesan and a pinch of red pepper flakes if desired.

Chef's Notes:

• For the best flavor, let your halved cherry tomatoes sit at room temperature for 30 minutes before cooking
• Don't skip the pasta water—it's essential for creating the perfect sauce consistency
• This dish is best served immediately while the mozzarella is still warm and creamy
• Leftovers can be enjoyed cold as a pasta salad the next day

Buon appetito!

Disclaimer: This post contains affiliate links. When you purchase through these links, I may earn a small commission at no additional cost to you. This helps support my work and allows me to continue creating content that serves our community. I only recommend products I genuinely believe in.

Hey Gorgeous,

I've been holding onto something big, and I'm finally ready to share it with you. After two years of writing, revising, and pouring my heart onto paper, my book "Unbothered: The Single Woman's Guide to Building Wealth, Finding Purpose, and Creating the Life You Want" is finally here!

This Book Was Born From a Revolution

Six years ago, I thought my life was ending when my marriage ended. I was 31, starting over, and drowning in shame. Not just the personal shame of a relationship that didn't work out, but the cultural shame that hits different when you're a single woman—especially a single Black woman.

You know the conversations I'm talking about. The family gatherings where well-meaning relatives ask when you're going to "find somebody." The assumptions that something must be wrong with you if you can't "keep a man." The pressure to settle because your "biological clock is ticking."

But here's what I discovered in those six years: Being single isn't a problem to solve—it's a superpower to leverage.

The Numbers Don't Lie

Did you know that single women are:

• The fastest-growing group of home buyers (53% of all single-person purchases)
• Starting businesses at 6 times the rate of white women
• Contributing $2.4 trillion annually to the U.S. economy
• More likely to have advanced degrees than any other demographic

We're not waiting in the wings for our lives to begin. We're out here changing the world, building empires, and redefining what success looks like on our own terms.

But We Need Our Own Playbook

Here's the problem: Most advice isn't written for us. Financial guidance assumes you have a partner to split expenses with. Career advice doesn't address the unique advantages of being single. Relationship advice focuses on finding someone rather than thriving while you're looking (or choosing not to look).

That's why I wrote "Unbothered."

What Makes This Book Different

This isn't another "love yourself first" book (though self-love is important!). This is a strategic guide for:

✨ Building wealth using my proven EMPIRE method—multiple income streams that actually work ✨ Leveraging your singleness for career acceleration and professional success ✨ Creating chosen family that supports and celebrates your authentic self
✨ Dating with standards when you're ready (and being completely okay if you're not) ✨ Navigating family pressure and cultural expectations with grace and boundaries ✨ Escaping the "Strong Woman" trap that keeps successful women isolated

This Book Is For You If:

• You're tired of being asked when you're going to "settle down"
• You want practical strategies for building wealth and success on your terms
• You're ready to stop apologizing for your standards and achievements
• You need guidance that addresses the real challenges single women face
• You're part of the single woman revolution (whether you realize it or not)

Your Investment in Your Future

I could have written another generic self-help book, but single women deserve better. We deserve a guide that acknowledges our unique challenges and celebrates our incredible power.

"Unbothered" is that guide.

Get Your Copy Here - Amazon Affiliate Link

What Readers Are Already Saying:

"Finally! A book that treats my single life as an opportunity, not a problem to fix." - Sarah M.

"The financial strategies alone are worth the price. I wish I'd had this book 10 years ago." - Jessica L.

"Tasheena gets it. Every page felt like a conversation with a wise friend." - Maria R.

A Personal Note

Writing this book was scary. I had to be vulnerable about my divorce, my mistakes, my struggles with family pressure, and my journey to loving my single life. But I knew if my story could help even one woman feel less alone and more empowered, it was worth it.

If you've been waiting for permission to live your life on your own terms, consider this your official invitation. Your unbothered era starts now.

Ready to join the revolution?

Order "Unbothered" on Amazon today →

Available in Kindle

With love and unbothered energy,

Tasheena

Affiliate Disclaimer: This post contains affiliate links. If you make a purchase through these links, I may earn a small commission at no additional cost to you. This helps support the blog and allows me to continue providing honest product reviews.

 

Can you feel it? That subtle shift in the air that whispers "fall is coming"? Even though we're still technically in summer, I'm already dreaming of cozy mornings, warm spices, and all things pumpkin. And what better way to ease into autumn than with a homemade version of everyone's favorite childhood breakfast pastry?

Today, I'm sharing my recipe for Homemade Pumpkin Toaster Strudels that will blow your mind and make you wonder why you ever settled for the frozen ones. These flaky, buttery pastries filled with spiced pumpkin goodness are perfect for meal prep, weekend baking projects, or impressing your family with your culinary skills. 

Why Make Toaster Strudels from Scratch?

Let's be honest – we all have fond memories of popping those rectangular pastries into the toaster and drizzling on that sweet glaze. But once you taste the homemade version, there's simply no going back. Here's why these are so much better:

Real ingredients, real flavor: No artificial pumpkin flavor here! We're using actual pumpkin puree and warm spices that create a filling so good, you'll want to eat it with a spoon.

Freezer-friendly convenience: Just like the store-bought version, you can make a big batch and freeze them for busy mornings. The difference? These actually taste like real food.

Customizable sweetness: Control exactly how sweet your pastry and glaze are. I love using maple syrup in the pastry dough for an extra layer of fall flavor.

Weekend baking therapy: There's something incredibly satisfying about making pastry from scratch. It's the perfect rainy day project. 

The Secret to Perfect Pastry

The key to achieving that signature flaky texture lies in keeping your butter cold and not overworking the dough. I use bread flour for these (because that's what I usually have on hand), which gives the pastry a slightly more substantial bite – almost like a cross between a croissant and a pie crust.

The pumpkin filling gets a quick cook on the stovetop with a touch of cornstarch. This step is crucial because it prevents the filling from turning your beautiful pastries into soggy messes. Nobody wants a soggy strudel! 

Make-Ahead Magic

Here's where these really shine: you can assemble the entire batch, freeze them raw, and then toast them directly from frozen whenever a craving hits. It's like having your own personal bakery stash in the freezer. Pro tip: make a double batch because trust me, these disappear fast.

The vanilla glaze is the perfect finishing touch – sweet, creamy, and reminiscent of childhood mornings, but so much better because you made it yourself. 

 

Homemade Pumpkin Toaster Strudel Recipe

Makes 8 toaster strudels

Pastry Dough

Ingredients:

• 2 cups bread flour
• 1 teaspoon salt
• 1 tablespoon maple syrup
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6-8 tablespoons ice water
• 1 egg (for egg wash)

Pumpkin Filling

Ingredients:

• ¾ cup pumpkin puree (canned or homemade)
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• Pinch of ground cloves
• 1 tablespoon cornstarch
• ¼ teaspoon vanilla extract
• Pinch of salt

Vanilla Glaze

Ingredients:

• 1 cup powdered sugar
• 3-4 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of salt 

Instructions
Make the Pastry Dough

Mix dry ingredients: In a large bowl, whisk together bread flour and salt. Add the maple syrup and mix briefly to distribute.

Cut in butter: Add cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some larger butter pieces (about pea-sized).

Add water: Sprinkle 6 tablespoons of ice water over the mixture. Gently toss with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed. The dough should hold together when pressed but not be sticky.

Form and chill: Turn the dough onto a lightly floured surface and gently knead 2-3 times until it comes together. Shape into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Pumpkin Filling

Combine ingredients: In a medium bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, cornstarch, vanilla, and salt until smooth.

Cook filling: Transfer to a small saucepan and cook over medium-low heat, stirring constantly, for 3-4 minutes until thickened. Remove from heat and let cool completely.
Assemble the Strudels

Roll dough: Remove dough from refrigerator and let sit for 5 minutes. On a lightly floured surface, roll the dough into a large rectangle, about 12x16 inches and ⅛-inch thick.

Cut rectangles: Using a knife or pizza cutter, cut the dough into 8 rectangles, each about 3x4 inches.

Add filling: Place about 1½ tablespoons of pumpkin filling in the center of 4 rectangles, leaving a ½-inch border on all sides.

Beat egg: In a small bowl, beat the egg with 1 tablespoon water for egg wash.

Seal strudels: Brush the edges of the filled rectangles with egg wash. Top with the remaining 4 rectangles and press the edges firmly with a fork to seal. Brush the tops with egg wash and poke 3-4 small holes in each strudel with a fork for venting. 

Bake or Freeze

To Bake Immediately:

• Preheat oven to 400°F (200°C).
• Place strudels on a parchment-lined baking sheet.
• Bake for 18-22 minutes until golden brown.
• Cool on wire rack for 5 minutes before glazing.

To Freeze for Toaster Use:

• Place assembled, unbaked strudels on a baking sheet and freeze for 2 hours.
• Transfer to freezer bags and store for up to 3 months.
• To cook: Toast frozen strudels in toaster on medium-low setting for 2-3 cycles, or until heated through and golden. Let cool for 2 minutes before handling.

Make the Glaze

Whisk ingredients: In a small bowl, whisk together powdered sugar, milk, vanilla, and salt until smooth. Adjust consistency with more milk or powdered sugar as needed.

Apply glaze: Drizzle over cooled strudels using a spoon or transfer to a small zip-top bag, cut off a corner, and pipe over strudels.

Baker's Tips

Bread flour adjustment: Since bread flour has more protein, the dough may feel slightly more elastic. Don't overwork it, and let it rest if it becomes too springy during rolling.

Butter temperature: Keep butter cold for flaky pastry. If it starts to soften while working, chill the dough for 15 minutes.

Filling consistency: The cornstarch will help prevent the filling from leaking out during baking. Make sure it's completely cool before assembling.

Storage: Baked strudels can be stored in an airtight container for 3 days. Reheat in toaster or oven before serving.

Flavor variations: Add a tablespoon of cream cheese to the filling for extra richness, or substitute maple syrup for half the brown sugar.

These homemade pumpkin toaster strudels are everything the store-bought version wishes it could be. They're flaky, flavorful, and filled with real pumpkin goodness that tastes like fall in every bite. Whether you're getting an early start on autumn baking or just craving something cozy and delicious, this recipe is a winner.

Make a batch this weekend, freeze half for later, and enjoy the smug satisfaction of knowing you've elevated a childhood favorite into something truly special. Your future self (and your family) will thank you when those busy morning cravings hit!

Have you tried making toaster strudels from scratch before? Let me know in the comments how your baking adventure goes – I love hearing about your kitchen successes (and learning from the occasional mishaps too)!

Happy baking! xoxo

There's something magical about creating a dish entirely from scratch – from the soil beneath your fingernails to the creamy cheese cooling on your counter. Today, I'm sharing my absolute favorite summer recipe: a classic Caprese salad featuring homemade mozzarella, garden-fresh tomatoes, and aromatic basil that I picked just minutes before serving. 

The Art of Homemade Everything

When I started this culinary journey, I never imagined how deeply satisfying it would be to create every component myself. The mozzarella, made from whole milk just this morning, still has that perfect pillowy texture that only comes from fresh cheese. My tomatoes, heavy with juice and sunshine, were plucked from vines I've tended all season. And the basil – oh, that basil – releases its peppery perfume the moment you brush against the leaves.

This isn't just a salad; it's a celebration of the season and a testament to the incredible flavors that emerge when we take the time to create from scratch. 

Why This Caprese is Different

The beauty of this particular Caprese lies in its simplicity and the quality of each ingredient. When you make your own mozzarella, you control the texture and freshness. When you grow your own tomatoes, you experience flavors that grocery store varieties simply can't match. And garden-fresh basil? It's in a league of its own. 

Classic Tomato, Mozzarella, and Basil Salad
Ingredients:

• 4-5 large, ripe tomatoes (preferably heirloom varieties from your garden)
• 8 oz fresh homemade mozzarella, sliced into ¼-inch rounds
• 15-20 fresh basil leaves, picked just before serving
• 3 tablespoons extra virgin olive oil (the best quality you can find)
• 1 tablespoon balsamic vinegar (or balsamic glaze for drizzling)
• Flaky sea salt to taste
• Fresh cracked black pepper

Optional: a drizzle of honey for subtle sweetness

Instructions:

Prepare the tomatoes: Slice your garden tomatoes into ¼-inch thick rounds. If using different varieties, alternate colors for visual appeal. Lay them on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture.

Slice the mozzarella: Cut your homemade mozzarella into rounds roughly the same thickness as your tomatoes. If the cheese is very soft, chill it for 30 minutes beforehand to make slicing easier.

Arrange the salad: On a large platter or individual plates, alternate slices of tomato and mozzarella, overlapping slightly. The traditional method is to create a beautiful pattern, but don't stress about perfection – rustic can be just as stunning.

Add the basil: Tuck whole basil leaves between the tomato and mozzarella slices. For maximum flavor, gently bruise the leaves between your fingers before placing them – this releases more of those aromatic oils.

Dress the salad: Drizzle the olive oil evenly over the entire salad, followed by the balsamic vinegar. The ratio should be about 3:1 oil to vinegar.

Season and serve: Finish with a generous sprinkle of flaky sea salt and fresh cracked pepper. If using honey, add just a light drizzle for subtle sweetness that complements the tomatoes' natural sugars.

Let it rest: Allow the salad to sit for 5-10 minutes before serving. This gives the flavors time to meld and the salt time to enhance the tomatoes' flavor.

Pro Tips from My Kitchen

For the mozzarella: If you're new to cheese-making, don't worry about achieving perfect spheres. The irregular, rustic shape of homemade mozzarella adds character and shows the love that went into making it.

For the tomatoes: Use a mix of varieties if you have them. Cherokee Purples, Brandywines, and Yellow Pears create a beautiful color palette and offer different flavor profiles – from sweet to tangy to rich and complex.

For the basil: Never cut basil with a knife if you can avoid it. The metal can cause bruising and bitterness. Instead, tear the leaves gently or leave them whole.

Timing is everything: This salad is best served within 30 minutes of assembly. After that, the tomatoes will release too much liquid, and the mozzarella may become soggy. 

The Garden Connection

What makes this salad truly special is the connection to the earth and the seasons. Each bite tells the story of sunny mornings checking on tomato plants, the satisfaction of successful cheese-making, and the simple pleasure of pinching basil leaves between your fingers.

There's something almost meditative about this process – from nurturing plants through the growing season to the final drizzle of olive oil. It's a reminder that the best meals aren't always the most complicated ones; sometimes, they're the ones made with the most care and the freshest ingredients. 

Variations to Try

Once you've mastered the classic, consider these variations:

• Add thin slices of ripe peach or nectarine for summer sweetness
• Incorporate different herbs like mint or oregano alongside the basil
• Try a sprinkle of sumac for a bright, lemony note
• Add a handful of toasted pine nuts for crunch
• Substitute burrata for an even creamier experience

This Caprese salad represents everything I love about seasonal cooking and the farm-to-table philosophy. It's proof that when you start with exceptional ingredients – whether you've grown them yourself or sourced them carefully – you need very little to create something extraordinary.

The next time you're in your garden, pluck a few basil leaves and breathe in that incredible aroma. Then imagine that same freshness on your plate, paired with the creamy richness of homemade mozzarella and the sweet acidity of vine-ripened tomatoes. That's what real food is all about.

Buon appetito!

Have you tried making your own mozzarella or growing your own tomatoes? I'd love to hear about your garden-to-table experiences in the comments below!