Remember the good ol’ days when you could ignore people during meetings in person?

Three (or maybe five) quick shares this week…

1. Leadership During COVID-19

I was invited to join my friend Beth Standlee on Think Tank Thursday last week. We discussed the unique need for leaders to step up at this time.

The last six weeks has eroded the sense of personal security most of us enjoyed.

As people grieve that loss and look to an uncertain future, they look to leaders to provide reassurance, wisdom, and a way forward. That can seem daunting—especially as we grieve our own losses.

Fellow leader, this is our hour!

Move through your own grief as quickly as possible so that you can accept all the things that are outside of your control.

Only then can you focus on the things that are in your control.Those may seem precious few but they have great leverage, not only in your life, but in the lives of those around you.

You need only put your intellect and will to work!

Y̶o̶u̶  We got this!


Not Another Zoom Meeting: If you have little ones climbing the walls at home, my friend Christa’s Facebook Live story time is sure to engage them!

Each weekday evening, she encourages young viewers and reads a children’s book at 6:00 PM EDT.

(I admit to watching them when I need a little grounding, as well.)

A Great Read (or Listen): This weekend, I devoured Shaka Senghor’s autobiography, Writing My Wrongs: Life, Death, and One Man’s Story of Redemption in an American Prison.

Without making excuses for his actions, Senghor lays out the circumstances that led him to commit murder as a teen and his journey to wholeness during his 19 years in prison (including seven years in solitary confinement).

The compelling audiobook version is read by the author.

Move!: Some of my favorite yoga teachers are giving free classes daily on Zoom. It may not be pretty when I do it, but my daily yoga practice is even more important to my sanity lately.

If you’d like to be added to my text group where I share the Zoom links and other class info, just shoot me a text at 817-313-0782 or follow me on Instagram.

3. Chocolate Swiss Roll (keto friendly and delish)

I made this several times this weekend, trying to get it right, and hiding the previous attempts by eating them. If we don’t get off quarantine soon, I’m going to have to start wearing suspenders!

Remember, I’m not a master baker, so don’t be intimidated if you aren’t either!



1 cup almond flour
¾ tsp xanthan gum
¼ cup monkfruit sweetener
¼ cup unsweetened cocoa powder
1 tsp baking powder
4 tbsp butter (softened)
3 large eggs (room temperature)
¼ cup heavy cream
¼ cup sour cream
1 tsp vanilla extract
1 shot vodka (optional)
Extra cocoa powder OR powdered monkfruit sweetener, for dusting


8 oz cream cheese
8 tbsp butter
¼ cup sour cream
¼ cup monkfruit sweetener
1 tsp vanilla extract


Make the cake:

  1. Preheat oven to 350° F.
  2. Line a baking sheet with parchment paper.
  3. Combine the dry cake ingredients in a bowl.
  4. Combine the wet ingredients in a separate bowl using a hand mixer until well combined.
  5. Fold the wet ingredients into the dry ingredients and hand mix until evenly combined.
  6. Spread the mix evenly on the baking sheet to about ¼ inch thickness.
  7. Bake for 12-15 minutes. Use a toothpick to determine when done (should come out mostly dry.)
  8. Let the cake cool for 3-4 minutes.
  9. Drink the vodka.
  10. Use a paring knife to cut the edges of the cake away from the cookie sheet.
  11. IMPORTANT: Dust the cake lightly with either cocoa powder or powdered monkfruit sweetener. This will keep the cake from sticking to the tea towel in the coming step.
    Place a lint-free tea towel across the cake so that about an inch and half extends beyond one end of the cake. (This will be the “rolling end” of the cake.)
  12. Place a cutting board on top of tea towel.
  13. Flip the cake onto the cutting board.
  14. Dust this side of the cake lightly with either cocoa powder or powdered monkfruit sweetener.
  15. Cut a shallow line parallel to the rolling end of the cake, about 3/4″ from the edge.
  16. Fold the end of the tea towel onto the rolling end of the cake and then tightly roll the cake and tea towel.
  17. Let the cake cool for at least 30 minutes.

Make the Filling:

Mix all of the ingredients with an electric mixer until well combined.

Make the Roll:

  1. Unroll the cake. There may be cracks. Don’t consider them defects but signs of wisdom.
  2. Spread the filling over the cake evenly, leaving about 1/2″ clear around the sides
  3. Carefully roll the cake into a spiraling tube (without the tea towel, of course)
  4. Refrigerate for one hour.
  5. Slice off each end to show the cream and swirl.