Hosted by: Reesa Morala, Licensed Marriage and Family Therapist.

In this introspective episode, Rachel Sorensen, LMFT, mom of one, and co-founder of Sorensen and Schiller Family Services, joins Reesa Morala, LMFT, to discuss the deeply personal journey of deciding whether or not to have children. Rachel opens up about the societal pressures she faced to follow traditional life paths and how she navigated the internal conflict between her authentic desires and ingrained expectations.

As they dive into parenting insights, self-discovery, and breaking free from norms, Rachel also shares her go-to Pesto Polenta Brunch recipe—a comforting dish that’s perfect for bringing loved ones together.

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Find Rachel at: http://www.sorensenandschillerfamilyservices.com/

Pesto Polenta Brunch

Ingredients:

Pesto (can either buy a store bought one or if you’re going to make, you need basil, pine nuts, salt, pepper, lemon juice, garlic, and olive oil, parm cheese)

1-2 eggs

Kosher Salt

Pepper

5 minute polenta

Parmesan cheese, grated or can grate fresh

Italian seasonings (couple of dashes)

Grape tomatoes (just a handful) and/or any other veggie you have on hand (asparagus, mushrooms, peppers, etc) all work

Mini baguette or any kind of crusty bread

Instructions:

1. If using store bought pesto, skip to next step.

2. If making pesto, put all ingredients into a food processor or blender and blend until smooth.

3. Get frying pan prepped with oil or oil spray. Make eggs over easy.

4. Once eggs are in pan, move to side and add veggies of choice to pan (salt and pepper them or use everything but the bagel seasoning). Roast veggies till warm/tomatoes till blistered.

5. Heat polenta according to instructions.

6. When complete, add in Parmesan cheese per your taste, 1/2 tbsp Italian seasonings/parsley, dash of salt and pepper (less salt if you put more cheese).

7. Assemble polenta, veggies and egg in a bowl/plate. Top with pesto and enjoy!

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