Witchy Woman Walking

The Year of the Snake is coming to a close. This is the perfect time to shed that outgrown skin. We must let go of the old, heavy energy holding us back if we’re going to meet the fast-moving energy that the Year of the Horse is bound to bring. One of the greatest drains on our energy comes from comparing ourselves to others. Every time we measure our worth against someone else, we snuff out our own light. It’s time to stop worrying about what they’re doing and start taking an interest in your own life. When this happens, the temptation to compare becomes a lot less enticing. Let the shedding begin! 

What am I reading?
The Witch’s Daughter by Paula Brackston 
https://bookshop.org/a/111301/9781250004086
Be More Owl: Life Lessons from our Feathered Friends by Alison Davies
https://bookshop.org/a/111301/9781837834068

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?
Violet by Hole 

What’s for dinner? 
Fiber Fueled Sweet Potato 
Ingredients:
Baked sweet potato
Protein of choice - plant based “meat”, grind chicken/beef, shredded rotisserie chicken, fried egg, beans 
Cheese of choice
Green Veggie of choice: broccoli, kale, spinach, Swiss chard etc.
Red/orange/yellow veggie: bell peppers, tomatoes, corn
Toppings: guacamole, salsa, hummus, crunchy chili oil, Greek yogurt, sour cream 
Fermented add-on: kimchi, pickles, sauerkraut, pickled beets/carrots/onions 
Fresh herbs of choice 
Instructions: Preheat oven to 400 degrees F. Bake sweet potato until fork tender. Load potato up with all the ingredients you love. Dig in! 
Go-to Coffee Cake 
Ingredients:
1 cup butter
2/3 cup sugar 
1 cup buttermilk
4 eggs
2 teaspoons vanilla
3 cups all-purpose flour 
2 teaspoons baking powder
1/4 tsp baking soda
1 teaspoon salt 
Topping:
4 tablespoons brown sugar
2 tsp cinnamon 
Instructions: 
Preheat oven to 350 f. Grease a 9x13 baking dish. Beat softened butter for several minutes with hand mixer or stand mixer. Add sugar, beat for a couple more minutes. Add eggs, one at a time, mix until incorporated. Add vanilla, mix. Stir dry ingredients together in separate bowl. Add flour and buttermilk in stages to the butter mixture, switching between the two until incorporated. Do not over mix. Pour into prepared baking dish. Sprinkle top with brown sugar and cinnamon. Bake until a toothpick inserted into the center comes out clean. Enjoy! 
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When the new year rolls around, many people are quick to set goals and make resolutions. Unfortunately, this is often a distraction from the deeper work that we all have to do. There’s usually something that we’re hiding behind, something that we don’t want to look at, because we know that work will be hard… really hard. We’d rather focus on the shiny external work, rather than excavating the thing that’s really keeping us stuck. But what if life forces us to look at it? Isn’t it better to choose to do the work before it brings us to our knees? As we journey further into 2026, consider uncovering the thing that’s really holding you back. Hold it up to the mirror and bravely start excavating. You’re up to the task. 
What am I reading?
The Burning Library by Gilly Macmillan
https://bookshop.org/a/111301/9780063422919
Crafting the Wheel of the Year by Claire Gelder & Deb Bowen 
https://bookshop.org/a/111301/9781800922372

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?
Good Girls by Josie Edwards 

What’s for dinner?
Green Goddess Salad Sandwich
Ingredients:
Whole grain or sourdough bread
Fresh greens: spinach, arugula, and/or romaine lettuce
Cucumbers
Avocado
Tomato
Dressing:
Fresh herbs: parsley, basil, and/or dill 
Greek yogurt or mayo 
Salt and pepper
Instructions: 
Choose thick hearty bread. Toast if desired.
Wash and chop greens into bite sized pieces. Slice and dice cucumbers and tomatoes. 
Mash avocado and spread it into one side of the bread. 
Wash and chop fresh herbs, mix with yogurt or mayo to make the dressing. Season with salt and pepper. 
Build sandwich. Enjoy! 

Blueberry Cottage Cheese Mousse 
Ingredients:
2 cups cottage cheese
1 cup fresh or frozen blueberries
1/4 cup honey or maple syrup
1 teaspoon lemon zest
Fresh blueberries and lemon zest for garnish
Instructions:
In a blender or food processor, combine cottage cheese, blueberries, honey, and lemon zest. Blend until smooth and creamy.
Spoon the mousse into four serving glasses.
Chill in the refrigerator for at least 1 hour before serving.
Garnish with fresh blueberries and lemon zest before serving.
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Many of us were relieved to leave the heavy energy of 2025 in the rearview mirror. The desire to return to the "good old days" was experienced by more than a few people. But is a return to the past likely for 2026? No one knows what this next cycle will bring, but there's astrological indication that we may be looking toward sweeping change. As Neptune and Saturn move into Aries, we have the potential for massive shifts on a societal level; long held systems may begin to dissolve. So what do we do in the face of uncertainty? Especially, if you find yourself clinging to the familiarity of the past? As we stroll along on this darkening January day, consider how you might tap into a deeper level of acceptance, courage, trust, and authenticity as we hold the Aries energy of 2026. 

What am I reading?
The Seven Miracles of Beatrix Holland by Rachael Herron
https://bookshop.org/a/111301/9781538767320
Could Should Might Don’t: How We Think About the Future by Nick Foster
https://bookshop.org/a/111301/9780374619350

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?
A Change is Gonna Come by Sam Cooke

What’s for dinner? 
Hobbit Inspired Roasted Potatoes & Bacon
Ingredients:
Baby potatoes, halved or quartered
Thick-cut bacon, chopped
Onion, sliced
Garlic, minced
Olive oil or butter
Smoked paprika, thyme, rosemary (optional)
Salt & pepper
Fresh tomatoes (cherry or diced)
Fresh parsley (for garnish) 
Instructions:
Set your oven to 425°F (220°C) and line a baking sheet.
Cook bacon in a skillet until crispy; remove bacon.
In a bowl, coat potatoes, onions, garlic, oil, herbs, salt, and pepper.
Spread on the sheet and roast for 35-40 mins, stirring halfway, until golden.
Add tomatoes for the last few minutes of roasting.
Stir in bacon and fresh parsley before serving. Enjoy!
Tips for Extra Hobbit Flavor:
Creamy Touch: Add a dollop of cream or cheese for extra richness.
Hearty Additions: Serve with leeks or kale for more earthy goodness.

Twice Baked Honey Cakes
Ingredients:
1 ¾ cup flour
1 ½ tsp baking powder
½ tsp salt
½ cup 1 stick unsalted butter, room temperature (plus about 3 TBSP for greasing muffin pans)
zest 1 lemon
¼ tsp freshly ground nutmeg
¾ cup milk
2 eggs
¾ cup high quality honey + 1/4 cup honey for drizzling on top
1 tsp vanilla
Instructions:
Preheat the oven to 350F.
Using a silicone pastry brush and really, really soft butter, "paint" the inside of the muffin wells to grease them. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest.
Using a fork, or very clean fingers, mix in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.
In a small bowl whisk together the milk, eggs, honey, and vanilla.
Pour the liquids over the dry mixture and combine until just combined - do not over-mix.
Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.
Bake for 16 minutes, or until mostly done but not quite golden enough.
Remove from the muffin pan (Be super careful, its hot! This is why you want to grease the pan really well!) and place the muff
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Happy New Year! 2026 is officially here! Many people dive into the new year with reckless abandon hoping to meet all of their elusive life goals. This often leads to self-loathing when we fail to meet the unrealistic expectation we’ve hastily set for ourselves. But what if this year we take a gentler approach? Rather than jumping in with both feet, instead we tiptoe into the next calendar year with an intentional, well-laid plan. Instead of rushing, what if we paused, considered, and took our time plotting a thoughtful journey? As we consider the year before us, take the time you need… this may be the key to creating the life you truly desire. 
What am I reading?
The Silver Witch by Paula Brackston 
https://bookshop.org/a/111301/9781250086341
Every Day I Read: 53 Ways to Get Closer to Books by Hwang Bo-reum
https://bookshop.org/a/111301/9781639737796

https://bookshop.org/shop/witchywomanwalking
What’s playing on repeat?
C’Mon Down by Poor Man’s Poison 

What’s for dinner?
 French Onion Soup
 Ingredients:
6 large yellow onions 
4 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon granulated sugar
1 teaspoon salt, plus more to taste
6 cups rich beef or veggie broth 
2 tablespoons fresh thyme leaves – or 1 tablespoon dried thyme
2 bay leaves
1/2 teaspoon black pepper
6-8 thick slices of day-old baguette
1½ cups grated Gruyère cheese – Swiss or Provolone work as alternatives
1/2 cup grated Parmesan cheese
Instructions:
Slice all onions uniformly using a sharp knife or mandoline. Shred cheese, set aside.
Heat butter and olive oil in a heavy-bottomed Dutch oven over medium heat. Add sliced onions, sugar, and salt, stirring to coat evenly. 
Cook onions for 45-50 minutes, stirring every 8-10 minutes. Take your time, slow stirring makes for great flavor! 
Once onions reach deep caramelization, add 1/2 cup of beef broth to deglaze the pan, scraping up the flavorful brown bits. 
Add remaining broth, thyme, bay leaves, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. 
Preheat your oven’s broiler. Ladle soup into oven-safe crocks, top with bread slices, and generously cover with mixed cheeses. 
Broil for 2-4 minutes until cheese bubbles vigorously and develops golden-brown spots. Enjoy!
Spiced Pear Tea
Ingredients:
– 2 cups water
– 1 ripe pear, sliced
– 1 tablespoon honey (adjust to taste)
– 1-2 cinnamon sticks
Instructions:
1. Start by boiling the water in a pot. Add the sliced pears and cinnamon sticks. 
2. Let the mixture simmer for about 10 minutes. This will blend the flavors beautifully.
3. After simmering, strain the tea into cups. Sweeten with honey to your liking.
4. Serve warm and enjoy the soothing flavors.
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After weeks of buildup and anticipation, Christmas and Yule have now passed. Whether your holiday was joyous or challenging, you’ll likely be experiencing a let-down after the outpouring of holiday energy. There’s a great temptation to dive headfirst into the new year without taking time to pause… but pause we must. Nature shows us that January is not the time to push and bloom, it’s the time to rest and plan. Before taking action, follow nature’s lead and lay dormant for a little while. Allow yourself to envision without the need to produce. The time will come to bloom, but for now simply be. 
What am I reading?
Witches of Honeysuckle House by Liz Parker
https://bookshop.org/a/111301/9798892421997
The Anatomy of Anxiety: Understanding and Overcoming the Body’s Fear Response by Ellen Vora, MD
https://bookshop.org/a/111301/9780063075108

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?
Worst Enemy by Marino 

What’s for dinner?
Black Lentil Soup
Ingredients: 
1 tablespoon olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/2 teaspoon turmeric
1 tablespoon tomato paste
1 can (14 oz) diced tomatoes
2-3 tablespoons miso paste 
1 cup black lentils, rinsed and drained
4 cups vegetable broth or bone broth
1 cup baby spinach
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
In a large pot, add the olive oil and heat over medium heat for 30 seconds.
Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly.
Add the garlic, tomato paste, miso paste, and turmeric. Cook for one minute until fragrant.
Add the diced tomatoes, lentils, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes or until the lentils are softened.
Remove from heat, then stir in spinach and lemon juice.
Let the soup sit for 1-2 minutes until the spinach is wilted. Divide into bowls and season with salt and pepper to taste.

Baked Stuffed Apples 
Ingredients:
4 Honeycrisp apples are preferred
½ cup of rolled oats
½ cup of brown sugar
4 tablespoons of butter, softened or melted
1 teaspoon of ground cinnamon
¼ teaspoon of salt
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.
Carefully core your apples, leaving the bases intact. Use a sharp knife or an apple corer.
In a mixing bowl, combine the rolled oats, brown sugar, softened butter, ground cinnamon, and salt. Use your hands or a rubber spatula incorporate ingredients.
Fill each apple with the mixture. Avoid overfilling to prevent the mixture from spilling over as it bakes.
Arrange apples on the baking sheet and place them in the oven. Bake for 45–50 minutes. The apples should become tender yet maintain their shape, with the topping turning a lovely golden brown, emitting a sweet, spicy aroma that fills your kitchen.
Allow the apples to cool slightly before serving. The filling should be lightly crispy on top with a buttery, caramel-like ooze. Pair with vanilla ice cream or a dollop of whipped cream. Enjoy!

Under Morana’s Sky by Sanja
Instagram- @sanja.slavic.art
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