Book Review-Into The Magic Shop

                                              

I highly recommend the book Into the Magic Shop by James R. Doty.

It’s one of those rare books that reads like a simple, engaging story while quietly teaching about our brain and thoughts along the way. I never felt like I was being “instructed,” yet as the story unfolded, the lessons naturally sank in.

Years ago, I read Jonathan Livingston Seagull, a book with a powerful spiritual message, and later The Greatest Salesman in the World, which did the same. Into the Magic Shop belongs in that category for me. It’s an easy, approachable read based on the author's memoirs with a straightforward story that I found carried deep and meaningful insights.

What makes this book even more compelling is the author himself. James R. Doty, MD, was a renowned neurosurgeon and former professor at Stanford University School of Medicine. His background in science and medicine gave the book an added level of credibility for me, while his personal life story was interesting and touching.

The subtle information that he shares doesn't feel theoretical—It's grounded in his own experiences and his deep medical training and  understanding of the human brain.

The book offers practical tools for calming the mind, opening the heart, and cultivating compassion and resilience. 

As I read this memoir, I found myself naturally reflecting on my own patterns of thinking and behavior, noticing how small shifts in awareness and intention actually can make a difference in our experiences.

This is the kind of book you finish feeling inspired, reflective, and quietly changed—with insights that stay with you long after you turn the last page.

I've been under a lot of stress lately- this book was just what I needed.

Zesty Lime Marinade Over Black Beans and Rice- Ready in 30 Minutes

This is my new go-to black beans and rice dinner for those busy  nights when I'm tired and want something healthy and satisfying that comes together in 30 minutes. Do you know what I mean? 

Grated Radish and Apple Salad (Easy & Refreshing)

It’s amazing how endlessly creative salad making can be. This grated radish and grated apple salad became a new favorite of mine after I bought a bunch of red radishes and quickly realized I had no plan or idea what to do with them. 

Easy Mushroom, Pepper, and Onion Pasta Sauce (One-Skillet Comfort Food)

Craving a tasty pasta dinner that’s big on flavor but low on effort? This hearty mushroom, pepper, and onion pasta sauce delivers comfort, convenience, and serious savory goodness—all in one skillet.

Let’s be honest—no matter how good the pasta is, the magic is always in the sauce. And this one? It’s one of my go-to favorites.

This hearty mushroom, pepper, and onion pasta sauce is completely plant-based, full of savory flavor, and comes together fast in one skillet. It’s the kind of simple, comforting sauce that tastes like you put in way more effort than you actually did. Low-fat, healthy, and deeply satisfying—basically everything I want to add to my pasta.

This sauce is super flexible, too. I used cubed tofu to keep it plant-based, but you can easily swap in cooked chicken or whatever protein you have on hand. 

And here’s the funny part: we actually had a cold snap in South Florida. When I made the pasta, it was 46 degrees, damp, and windy, which immediately sent my cravings straight to comfort food. When I think comfort food, I often think pasta and a good sauce.

I call this my shortcut sauce because I cheat a little making it—but in a good way. I use organic frozen peppers and onions to save on chopping, cleanup, and time as well as a jar of organic marinara sauce from 365 Whole Foods. I like their zero fat marinara sauce but you of course can use whatever is your favorite jarred marinara sauce.

I do chop a little garlic, fresh mushrooms, and tofu. If you can't find a bag of frozen organic pepper and onions- chop your own.

For those on a low carb diet or those who don't eat pasta, this sauce is also delicious over spaghetti squash or spiralized zucchini. Sometimes I eat a bowl made up of half pasta and half spiraled zucchini. 

This sauce tastes better than it photographed!!!

Ingredients For The Pasta Sauce

2 cloves of fresh garlic, pressed or chopped

1 cup of frozen colorful pepper and onion mix

6 large cremini mushrooms, cleaned and sliced

1/2 jar of organic marinara sauce

1 cup of cubed extra firm or firm tofu

optional: 1/2 cup of sliced zucchini

 cooked (gluten-free) pasta (about half pound)

Optional garnish: Chopped scallions

Directions: 

Add garlic, peppers and onions, and mushrooms to a large rimmed skillet and saute for 5 minutes stirring. Add marinara sauce and tofu and continue to sauté for another 5 minutes until sauce is hot. Ladle over cooked pasta of your choice. Garnish with chopped scallions and enjoy.

My notes: 

1. I use gluten-free pasta for all of my pasta dishes. 

2. I sauté in 1/3 cup to 1/2 cup of water or broth. The object with water or broth is not to drown the vegetables. They too will emit some juices for the sauté. I use water or broth to cut down on calories and truthfully, I find sautéing this way still tastes wonderful. 

What's your favorite comfort food? Do you like heartier food in cold weather?