Molly Cantrell-Kraig has an extraordinary story going from a single young mother of three living on welfare to not only surviving, but thriving and showing resilience. In this episode, Molly brings wisdom around resilience, emotional intelligence and mindfulness. You will leave this episode with new ideas, words to live by and a few habits to consider for your daily life!
An author, media consultant, life coach and speaker, Molly has been recognized as one of CNN’s Visionary Women and profiled by the Christian Science Monitor, and the Shriver Report.
Molly has published a book call “Circuit Train Your Brain” where she shares her own personal experiences and writes about daily habits to develop resilience.
I hope you love my conversation with Molly and maybe you’ll pick up one of her life mantras or habits!
Hosted by Kristin Srour
Book recommendation: The Mother of Black Hollywood: A Memoir by Jenifer Lewis
-Preheat oven to 350ºF. In a medium sized bowl, use a pastry tool to crumble tofu, salt, garlic and pesto into fine crumbs. Set mixture aside.
-In a glass 9×9 baking dish, arrange three of the noodles. Cover with red sauce. Layer cheeses, tofu mixture, pine nuts and spinach leaves. Repeat layering process three times, topping with shredded cheese. Pour about one finger’s worth of water into glass jar from the red sauce; swirl to clear remaining sauce, pour into glass pan.
-Bake for 45 minutes; remove from oven. Let stand five minutes before cutting and serving. This recipe has fooled omnivores, freezes and reheats well.
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