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Samantha Perez's avatar

Samantha Perez

Slalom Chicago 🌿

Points Total

  • 0 Today
  • 0 This Week
  • 305 Total

Participant Impact

  • up to
    82
    meatless or vegan meals
    consumed
  • up to
    975
    minutes
    not spent in front of a screen
  • up to
    975
    minutes
    spent outdoors
  • up to
    80
    minutes
    spent learning

Samantha's Actions

Health & Equity

Practice Mindfulness

SDG #3 Health & Well-Being

I will spend 10 minutes each day practicing mindfulness.

COMPLETED 6
DAILY ACTIONS

Health & Equity

Spend Time Outside

SDG #3 Health & Well-Being

I will replace 25 minute(s) per day typically spent inside (computer time, watching television, etc.) with quality time outside exercising, enjoying the sunrise/sunset, gardening, journaling, or practicing gratitude for nature.

COMPLETED 14
DAILY ACTIONS

Basic Needs & Security

Reduce Animal Product Consumption

SDG #2 Zero Hunger

I will enjoy 4 meatless meal(s) and/or 1 vegan meal(s) each day this week.

COMPLETED 22
DAILY ACTIONS

Climate & Ecosystems

Learn About Invasive Species

SDG #14 & 15

I will spend 25 minutes learning about invasive species and ways to reduce their impacts.

Completed
One-Time Action

Feed

  • Reflection Question
    Basic Needs & Security Reduce Animal Product Consumption
    What was the tastiest meatless or vegan meal you ever had or had recently? Did you make it? Can you share a recipe?

    Samantha Perez's avatar
    Samantha Perez 4/14/2022 9:21 AM
    I made vegan pozole verde last night! SO GOOD. Use your heart to measure:



    Roast:
    4 poblano peppers,
    2 serrano peppers,
    1 jalapeno, 
    1/2 white onion, 
    3 garlic cloves

    Boil 6 med/large tomatillos until soft

    Once the poblanos are blackened and soft, put into a pot with the lid on to steam.  After a few minutes you can remove the blackened bits by rubbing with a paper towel. slice open and discard seeds.  Keep the rest of the veggies as is.

    Blend all ingredients together with a handful of cilantro (stalks and leaves) 

    add to pot with 1 or 1.5 carton veggie stock (mild tasting).  Add a good amount of oregano and S+P to taste. O

    Drain and rinse 28oz can of maiz (hominy).  Add along with 28oz can (including 1/2 the  juice, save the other half of the juice incase you need to tame down the acidity of the salsa) of pinto beans.

    Bring to boil then lower to simmer for 1 hour.  Squeeze 1 lime then serve with shredded green cabbage, sliced radish, small dice red onion, avocado and tostadas. 

    Add/Remove serranos if you like it more/less spicy

  • Samantha Perez's avatar
    Samantha Perez 4/01/2022 7:16 AM
    Hi! My name is Samantha Perez. I joined this challenge because I want to contribute to the culture shift of sustainability. I have a 6 year old daughter and I want to do what I can to shield her from the impacts of climate change.