Friday Favorites

Courage is doing the hard work, being unafraid of the reaction and the response, and sticking to your value
— Ellen Pao

I love this quote because it challenges me. You wouldn't think being yourself or standing up for what you believe in would be difficult but I think it is one of the hardest things you can do. To be genuine and honest, stand up for your values, work hard and not fear the response of others. I have always struggled with feeling the pressure of others opinions, always feeling like I need to walk on egg shells to avoid people being upset or disappointed in me, or not liking me altogether. I've always labeled myself as a people pleaser but it's been so much more than that, an insecurity that has prevented me from trying new things, making new friends, sometimes speaking the truth. It's been a baby step kind of process, uncovering these things about myself and then trying to change them. What a freeing experience, to be yourself. Keep on keeping on people. 



I love pairing boots and a dress, especially in colder weather with a sweater or big coat. I recently purchased the block heel boots pictured above and can't wait to put some looks together! My 3 pair mini boot collection is complete! Each one slightly different to go with any occasion. I have been wearing all of them constantly! Here's some dress&boot outfit inspo! 


I have to be honest, I've really missed eggs since being vegan probably the most of anything else. This TOFU SCRAMBLE was the perfect thing to brighten up my morning. Honestly I think it might even be better than scrambled eggs so I don't think I will be missing them as much anymore. Breakfast is my favorite meal of the day so I wanted to share this TOFU SCRAMBLE with you, my new favorite vegan meal! Here's a rough recipe guide if you want to try it out:


  • extra firm organic tofu
  • fresh spinach
  • chopped button mushrooms
  • frozen potato hash or fresh chopped potatoes
  • minced garlic
  • olive oil
  • seasonings for the tofu (I used garlic powder, cumin, salt, pepper, and a lil curry powder)

Heat up some oil on medium in a pan. While the pan is heating up, pat dry your tofu with a paper towel or dish towel and crumble with your hands into a bowl. Add your favorite seasonings to the tofu and toss. Once the pan is hot, add some chopped garlic and the frozen potato hash (I used Season's Choice Potatoes O'brien). If you're using fresh potatoes you will definitely need more cooking time. Next add your seasoned tofu and let cook a few minutes. Then add your mushrooms and let them brown (approx 2-3 min). Lastly add a handful of fresh spinach. Let the spinach cook down and you're done! Pour it all into a bowl and enjoy! I topped mine with some avocado and organic ketchup! 


Here are the songs of the week!

  • The Jacket | by Henry Jamison | Youtube
  • 21st Century Heartbeat | by Luke Sital-Singh | Youtube
  • Trees On Fire | by DJDS (ft. Amber Mark & Marco McKinnis) | Youtube
  • Snow | by Lisa Hannigan | Youtube

Also if you have never heard of the Youtube channel 7 Layers you need to subscribe! I love listening to artists play live and acoustic and I find so much new music from there. Go check it out! 

Torey Noelle

Photos taken by Torey Noelle / All other imagery sourced from Pinterest

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