Sustainer Spotlight

“A man’s wisdom gives him patience; it is to his glory to overlook an offense.” – Proverbs 19:11

DR. GWENDOLYN B. PEART Educational Consultant/Former Library Administrator

How long have you been a member of the Junior League of Charlotte? I have been a member of the Junior League of Charlotte since 2013.

What is your favorite JLC memory? My favorite JLC memory is when I attended a Get on Board training and as a result, started an educational nonprofit.

If you could travel anywhere in the world, where would you go and why? I would travel to Rio de Janeiro, Brazil. I always wanted to see the famed Christ the Redeemer statue atop Mount Corcovado.

What books/podcasts are you enjoying right now? As a retired librarian, I always have a book or two in my purse and I enjoy reading multiple books at the same time. I am currently reading Goliath Must Fall by Louie Giglio and Soar: Build Your Vision from the Ground Up by T. D. Jakes

What inspires you to stay involved with the JLC? I am inspired by the work I enjoy with the Sustainers to remain active and involved with the JLC.

What advice would you give to Provisional and Active members? I would encourage all Provisional and Active members to continue to embrace the mission and purpose of the Junior League of Charlotte and to make time to be of service to something that makes such a vital impact in the community.

Neighborhood: North Charlotte Hometown: Biloxi: High Point, North Carolina

HEALTHY ROUTINES & HABITS

FROM CAITLIN, NOOM NUTRITIONIST

by Kelsey Barker

During the COVID-19 lockdown, many people struggled with food, whether that meant having to learn to cook more than just spaghetti or turning to comfort eating your favorite snacks. Junior League of Charlotte, Inc. (JLC) member and nutritionist Caitlin Moczuma says to remember moderation is key. “Go ahead and bake a batch of muffins, but maybe eat just one each day and aim for balance with the rest of your choices,” she says. “Give yourself grace during this time. Not every meal or day needs to be perfect - sometimes you just need to let it go!”

Moczuma says try to keep enough staples on hand to make a few meals. This comes in handy after a vacation, and especially now when we are all trying to limit trips to the grocery store. Moczuma adds, “You have a lot of options with just some simple staples.”

~ Beans. I tend to use canned beans because they’re quick and easy, but dried beans are great to have as well. I generally have two cans of black beans, two cans of chickpeas, two cans of cannellini beans, and a can or two of kidney and/or refried beans.

~ Grains. Quinoa, rice, and oats are simple options that can help a meal come together. Frozen brown rice is also great to have, whether you buy it frozen or cook it at home and freeze portions yourself. A grain + frozen veggies + a fried egg = simple, quick dinner.

~ Frozen vegetables. I love having frozen veggies to add to meals when I’m short on time or don’t have fresh produce. Frozen spinach or kale are great additions to soups, sauces, and my 8 month old loves them in scrambled eggs! Chopped peppers, corn, and mixed veggies are also great options. ~ Carrots and celery. These are good for snacking and helpful for making a lot of soups.

~ Canned pumpkin. This one may be a little more random, but it’s helpful to have! You can add canned pumpkin to oatmeal, chili, or make a pumpkin bread if you’re having a craving!

~ Eggs. Great for cooking, baking, hard boiling for snacks, etc.

During the stay at home orders, JLC member Alexandra Whitesell shared her “Quarantine Cooking” Google doc with anyone who asked! She created the list with different recipes at the beginning of the lockdown, and it now has over 50 recipes, as well as cooking tips and feedback from others who have tried the posted recipes.

Whitesell also shared how she streamlined her entire meal planning process during quarantine. To limit her trips to the grocery store, she consults her cookbooks and the Google doc. She also always tries to repurpose leftovers. “I often try to ‘menu gang,’ where I will have recipes that call for many of the same items, but are completely different. For example, I might make chorizo chickpeas one night and then curry chickpeas a few days later. Both call for chickpeas. Both are very different.” Using her process, she could go up to three weeks on just one trip to the grocery store.

We asked Junior League of Charlotte members what quick, healthy recipes had helped them get through quarantine, and the answers ranged from cherished family traditions, to perfect Pinterest finds, to crowdsourced tips from friends.

Black Bean Soup From Caitlin Moczuma

Ingredients: • 2 15oz cans black beans (preferably low sodium or no salt added), undrained • 1/2 cup salsa • 1 TBsp chili powder • 1 16oz can low sodium vegetable broth (or a spoonful of veg base and 2c water) • Optional toppings: • Grated cheddar cheese, chopped scallions, sour cream or Greek yogurt, avocado

Directions: Add beans and their liquid to a medium saucepan and partially mash the beans with a potato masher. Place over high heat. Add salsa, chili powder and broth. Bring to a boil and simmer for 5 minutes. Add optional toppings and serve over brown rice if desired.

Notes: I always try to keep frozen veggies on hand as an easy way to give a nutritional boost to simple meals like this. You can add any additional veggies you have, but one of my favorites is frozen spinach. Chopped frozen peppers and/or frozen corn also work nicely. Fresh veggies work beautifully as well when available!

Chia Seed Pudding From Brittany Tomlinson

Ingredients: • About 1/4 chia seeds • 1 can of Coconut Cream • 1/4 cup of honey

Directions: Stir chia seeds and coconut cream. Then add in the honey. Let the pudding sit for a few hours (even overnight) in the refrigerator. If you keep it in the refrigerator overnight I usually add a little milk to make it creamy.

I like to serve in a bowl with berries (strawberries, blueberries, raspberries) and another topping of honey!