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    <lastmod>2021-08-16</lastmod>
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    <loc>https://www.trulytalk.coffee/episodes/generational-differences-how-different-are-we-really</loc>
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    <lastmod>2022-01-25</lastmod>
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    <loc>https://www.trulytalk.coffee/episodes/anxiety</loc>
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    <lastmod>2022-12-04</lastmod>
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    <loc>https://www.trulytalk.coffee/episodes/category/Travel</loc>
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    <loc>https://www.trulytalk.coffee/episodes/category/Relationships</loc>
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    <loc>https://www.trulytalk.coffee/episodes/category/Health</loc>
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    <loc>https://www.trulytalk.coffee/episodes/category/Culture</loc>
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    <loc>https://www.trulytalk.coffee/episodes/category/Sports</loc>
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    <loc>https://www.trulytalk.coffee/home</loc>
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    <lastmod>2023-02-07</lastmod>
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      <image:title>Home - I am a well-being educator. I advise and assist my clients in their personal growth. This is my calling. My purpose, I have an acute ability to analyze and see patterns and blocks that stop individuals from moving forward in their lives and achieving their goals. Together we can talk and work through what is hindering your life’s work and true happiness.</image:title>
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  <url>
    <loc>https://www.trulytalk.coffee/contact</loc>
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    <lastmod>2021-08-16</lastmod>
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  <url>
    <loc>https://www.trulytalk.coffee/about</loc>
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    <lastmod>2021-08-11</lastmod>
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  <url>
    <loc>https://www.trulytalk.coffee/thai-beef-salad</loc>
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    <priority>0.75</priority>
    <lastmod>2022-01-25</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/b7a9cbf4-ae38-47b3-a895-57ff858e087a/IMG_2445.jpeg</image:loc>
      <image:title>Thai Beef Salad - MY-oh-MY THAI BEEF SALAD</image:title>
      <image:caption>Recipe 1 1/2 pounds of skirt or hanger steak 2 tbs. unsalted butter 2 tbs. olive oil 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. black pepper 3 cups of spring salad/arugula mix 1 english cucumber ribboned 1/4 red onion very thinly sliced cherry tomatoes halved palm full thai basil (fresh or dried) handful chopped cilantro sesame seeds for garnish Dressing 4 tbs. Thai fish sauce 4 tbs. lime juice 2 tbs. white or brown sugar 1 tbs. sweet chili sauce 1 tbs. white vinegar 7-8 sprigs cilantro coarsely chopped 2 tai red chili peppers thinly chopped Combine all the ingredients in a small mason jar and shake to mix well. Refrigerate for at least an hour. Directions Season steak with garlic powder, salt and black pepper. Set aside. Preheat cast iron skillet. Once heated, drizzle olive oil and add butter to melt. Add your steak and grill for 7 minutes. Remove and set aside to rest for at least 5 minutes. Toss your salad, dressing, red onions, cucumbers, cherry tomatoes, basil and cilantro. Thinly slice your steak and serve over a bed of your leafy greens and a serving of Jasmin rice. Love this….!!!</image:caption>
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  <url>
    <loc>https://www.trulytalk.coffee/sticky-buns</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-01-15</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/1627970914238-RD6L351Q8V0V5IT3PWC8/image-asset.jpeg</image:loc>
      <image:title>Sticky Buns - Sticky Buns</image:title>
      <image:caption>Recipe Rhodes frozen yeast dinner rolls (20) 1 stick (1/2 cup) melted butter 1 cup brown sugar 1/2 cup chopped walnuts 3 oz. box cook and serve vanilla pudding 3 tsp. cinnamon Directions Place 20 frozen dinner rolls into a cake pan spacing evenly. Mix together brown sugar, chopped walnuts, vanilla pudding and cinnamon. Sprinkle mix all over the frozen dinner rolls. Pour the melted butter over the brown sugar mixture and rolls. Cover with plastic wrap and let it rise overnight. Remove plastic wrap and cook at 350 degrees for 30 minutes. Flip it over onto a cookie sheet (while still warm). Pull apart and enjoy!!…. ooooh…. awwwwww!</image:caption>
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  <url>
    <loc>https://www.trulytalk.coffee/new-food-item</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-01-15</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/1628707419446-KOFGN5PL3KL27DJKQ1DV/4B8273CD-B374-42AE-9A1C-F2F3F05E45CF.jpg</image:loc>
      <image:title>Asian Sesame Pasta Salad - Asian Sesame Pasta Salad</image:title>
      <image:caption>Recipe 1lb. Tri-colored pasta of choice 2 cups Feast of the East Asian Sesame Dressing 2 cups shredded purple cabbage 1/2 cup shredded carrots 1/2 cup frozen peas (thawed) 1 cup halved cherry tomatoes 1 11oz.can mandarin oranges drained 1/2 cup diced sweet yellow and orange peppers 1/3 cup sliced unsalted almonds 1/4 cup sesame seeds 1/2 cup chopped cilantro 3 stalks chopped green onion salt pepper Directions Boil the pasta as directed on the package al dente. Drain. In a large mixing bowl add pasta, dressing, purple cabbage, carrots, frozen peas, diced sweet peppers, Toss until completely coated. Stir in the almonds, sesame seeds, cilantro and diced green onion. Season with salt and pepper and refrigerate for ar least 2 hours.</image:caption>
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  <url>
    <loc>https://www.trulytalk.coffee/the-janwich</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-01-03</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/9d7dad21-6c10-4ea1-bd84-013b70eee0b1/D2058440-B2B5-4107-BCFF-F0D64619B7E5.jpeg</image:loc>
      <image:title>The Janwich - The JANWICH Veggie Sandwich</image:title>
      <image:caption>Recipe 1 whole wheat roll 2 tbs. Trader Joes vegan garlic spread 2 tbs. Trader Joes Bamba Sauce fresh spinach sliced English cucumbers sliced tomato shredded carrots pickled red onions (recipe below) Trader Joes pickled sweet jalapeño peppers sliced avocado sliced black olives good olive oil red wine vinegar salt pepper oregano Slice roll in half and spread the garlic spread on top bun and the bamba sauce on the bottom of the roll. Layer spinach on bottom roll, then the sliced cucumbers and sliced avocado. On the top roll, spread a layer of shredded carrots, sliced tomatoes, pickled red onion, black olives and sweet jalapeño peppers. Drizzle with good olive oil, red wine vinegar. Season with salt, pepper and oregano to taste. Slice in half and enjoy!! My Pickled Red Onion Slice thinly a medium to large red onion and place into a small mason jar. Pour apple cider vinegar over the sliced onions in the jar (approximately 3/4 -1cup) Top with 3 sprigs of dill 1tsp. salt, pepper and 1tsp. sugar. Shake slightly to stir. Allow to sit overnight. The longer it sits the better..love this!!! One of my favorites! Yum!</image:caption>
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  <url>
    <loc>https://www.trulytalk.coffee/salsa</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-01-13</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/495616c3-a138-400f-a89b-c1ef835d1b60/83582F10-66ED-43A4-96CD-CC7A23AE8C71.jpeg</image:loc>
      <image:title>Restaurant Style Salsa - Homemade Restaurant Style Salsa</image:title>
      <image:caption>Recipe 1 28 ounce can whole tomatoes 1 10 ounce can Rotel diced tomatoes with green chillies 1 medium diced onion 3-4 finely diced garlic cloves 1 small Jalapeño or Serrano pepper chopped (optional if you prefer a little kick) 1 handful coarsely chopped cilantro 1 lime 1 tsp. cumin 1 tsp. sugar salt In a food processor or blender add both cans of tomatoes, onions, garlic, peppers and cilantro. Pulse 3 or 4 times to coarsely chop. Squeeze the juice of 1 lime over the salsa and season with the cumin, sugar and salt. Mix well together and refrigerate for 30 minutes. Serve with your favorite tortilla chips. OLÉ!!</image:caption>
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    <loc>https://www.trulytalk.coffee/chicken-gnocchi</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-01-11</lastmod>
    <image:image>
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      <image:title>Chicken &amp; Gnocchi - My version of Olive Garden’s Chicken Gnocchi Soup</image:title>
      <image:caption>Recipe 1 pound shredded chicken thighs 1 16 ounce container of potato Gnocci 4 tbs. unsalted butter 2 tbs. olive oil 1 small onion diced 4 cloves garlic finely chopped 1 cup shredded or diced carrots 3 stalks chopped celery 2 tbs. heaping flour 4 cups chicken broth 1 cup heavy whipping cream 1 cup half and half 4 cups fresh spinach 1 tsp. salt 1 tsp. pepper 1 tsp. herbs de Provence seasoning Directions: In a sauce pan boil one pound of boneless, skinless chicken thighs. Shred and set aside. In a separate stock pot add butter and olive oil. Once butter is melted add onion, garlic, celery and carrots. Sauté for 10 minutes until the vegetables are soft. Add the flour and mix well to dissolve. The soup base will become thick. Add the chicken broth and simmer for 5 minutes. Add the chicken and bring to a low boil. Add the Gnocchi and cook to the package directions. Lower the temperature and add the heavy whipping cream and half and half. Simmer for 5 more minutes on low being cautious not to have the cream and half and half curdle. Add the fresh spinach and incorporate into the soup. Season with salt, pepper and the herbs de Provence. Serve with warm fresh Italian bread!!</image:caption>
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  <url>
    <loc>https://www.trulytalk.coffee/split-pea-soup</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-01-25</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/91b0ddc6-fbd2-4b2e-8c17-7c52ca676955/IMG_2428.jpeg</image:loc>
      <image:title>Split Pea Soup - Split Pea Soup</image:title>
      <image:caption>Recipe 1 8 ounce bag of split peas (clean and soak your peas for 20 minutes prior to cooking) 2 tbs. unsalted butter 2 tbs. olive oil 1 medium onion diced 3-4 finely diced garlic cloves 1 cup diced carrots 3 stalks of diced celery 2 medium potatoes cubed 1 quart unsalted chicken broth 1 pound smoked pork chops cubed (optional ham hock) salt pepper 2 bay leaves Directions In a stockpot drizzle your olive oil and add your butter to melt. Add your diced onions, garlic, carrots and celery. Simmer till onions are translucent. Add your pork and sauté for 3 minutes until lightly browned. Add your chicken broth and cleaned and drained split peas, bay leaves and bring to a medium boil for 25-30 minutes. Add your potatoes and simmer till the potatoes are cooked through. Season with salt and pepper. Serve with a small squeeze of sour cream drizzled on top and a warm slice of buttered french bread!! De-lish!!!</image:caption>
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  <url>
    <loc>https://www.trulytalk.coffee/chicken-noodles</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-01-25</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/ff4941a7-bfac-4e4f-b1fe-2cc3e7a325a2/Screenshot+2022-01-22+at+11.34.46+PM.jpeg</image:loc>
      <image:title>Chicken and Noodles - Chicken and Noodles</image:title>
      <image:caption>Recipe 1lb. chicken (thighs or breasts) 4 tbs. unsalted butter 1 small onion diced 1 cup diced carrots 1/2 cup frozen peas 1 quart low sodium chicken broth 16 oz. frozen egg noodles 1 tbs. parsley 1 tsp. tumeric 1/2 cup half and half 1 tbs. cornstarch + 1/2 cup water = slurry salt pepper Directions In a dutch oven boil the chicken until cooked through in your chicken broth. Remove, debone and shred. Set aside. Add to the broth the onions and carrots and the shredded chicken. Bring to a low simmer for 10 minutes and add your butter to melt. Add your frozen noodles and bring to a boil for about 25 minutes. Add your salt, pepper, turmeric, and parsley. Lower your temperature and add your half and half and your cornstarch slurry and simmer for 10 minutes or until broth thickens. Add your frozen peas, mix well and top with parsley. Grab a bowl and enjoy!!</image:caption>
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  <url>
    <loc>https://www.trulytalk.coffee/chicken-florentie</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-01-25</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/8d904ab1-218a-437f-9995-ec44e2e3aa29/IMG_2479.jpg</image:loc>
      <image:title>Chicken Florentine - Chicken Florentine</image:title>
      <image:caption>Recipe 1lb. boneless skinless chicken (thighs or breasts) 4 cups fresh spinach 8 oz. frozen broccoli 4 tbs. unsalted butter 1 shallot sliced 1 cup all purpose flour 3-4 garlic cloves finely minced 1 cup chicken broth 1 cup whipping cream salt pepper nutmeg Directions Dredge your chicken in flour and season with salt and pepper. In a skillet add 2 tbs. unsalted butter and cook the chicken until lightly browned over medium heat 5 or 6 minutes each side. Transfer the chicken to a plate and set aside. In the same pan add 2 tbs butter and sauté the shallots and garlic until translucent scraping and deglazing the pan. Add the chicken broth and cream bringing it to a simmer. Add the chicken back to the skillet. Season with salt, pepper and ground nutmeg. Add the broccoli and spinach and cover to steam the vegetables for 10 minutes. Serve over buttered egg noodles. Delicious!!</image:caption>
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  <url>
    <loc>https://www.trulytalk.coffee/chicken-lettuce-wraps</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-01-25</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/8075203e-90f7-4685-a8f5-b773d993e28f/View+recent+photos.jpeg</image:loc>
      <image:title>Chicken Lettuce Wraps - Chicken Lettuce Wraps</image:title>
      <image:caption>Recipe 1 1/2 -2 lb. ground chicken 1 head Baby Bib lettuce separated and washed 2 tbs. olive oil 1 small onion diced 3 tbs. garlic minced 2 tbs. minced ginger 1 tbs. cornstarch + 3 tbs. water = slurry 1/2 cup slivered almonds 1 small can sliced water chestnuts 3 stalks scallions diagonally diced 1/4 cup Hoisin Sauce 1/4 cup Oyster Sauce 2 tbs. rice wine vinegar 2 tbs. brown sugar sesame seeds garnish Directions In a large sauce pan over medium heat add you olive oil and ground chicken. Simmer for 5 minutes and add your white onions, garlic and ginger. Once your ground chicken is cooked through 10-15 minutes, add your water chestnuts, almonds, hoisin sauce, oyster sauce, rice wine vinegar and brown sugar. Mix well and cook for 10 more minutes. Add your cornstarch slurry and scallions and simmer on low till the sauce thickens . Take one of your baby bib lettuce wraps and fill with your asian chicken evenly. Garnish with sesame seeds…. sooooo wonderful!!!</image:caption>
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  <url>
    <loc>https://www.trulytalk.coffee/black-bean-chili</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-02-08</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/495616c3-a138-400f-a89b-c1ef835d1b60/83582F10-66ED-43A4-96CD-CC7A23AE8C71.jpeg</image:loc>
      <image:title>Black Bean Chili - Black Bean Chilli</image:title>
      <image:caption>Recipe 1 lb. ground chuck 1 small onion diced 3 tbs. garlic minced 4 tbs. Worcestershire sauce 1 diced red bell pepper 1 15oz. can beef stock 1 15oz. can diced tomatoes 2 15 oz. cans black beans 1 small can tomato sauce 1 tbs. chilli powder 1/2 tbs. cumin 1/2 tbs. red pepper flakes salt pepper parsley for garnish Directions In a large stockpot over medium heat add you olive oil and ground chuck. Cook until browned. Add Worcestershire sauce, onion, garlic, red pepper and mix well. Simmer for 5 minutes and add the chili powder, cumin, red pepper flakes, salt and pepper. Add your beef broth, tomato sauce, diced tomatoes and black beans(drain liquid). Cook on medium heat for 25-30 minutes and garnish with parsley. Serve with a nice dollop of sour cream and a warm slice of honey buttered corn bread!!</image:caption>
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  <url>
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    <lastmod>2022-02-08</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60f86a331645676dd1fa0cd1/1628707419446-KOFGN5PL3KL27DJKQ1DV/4B8273CD-B374-42AE-9A1C-F2F3F05E45CF.jpg</image:loc>
      <image:title>example - Easy Jambalaya</image:title>
      <image:caption>Recipe 2 tbs. olive oil 2 tbs. unsalted butter 1 medium onion diced 3 stalks of celery diced 1 lb. sliced andouille sausage 1 lb. shredded chicken thighs or breasts 1 diced green or red bell pepper 1 14 oz. can diced tomatoes 1 14 oz. can chicken broth 4 tbs. all purpose flour 1 tbs. chili powder 2 bay leaves 1/2 tbs. red peper flakes 2 tbs. Worcestershire sauce 1 tsp. cumin 1 lb. shrimp peeled and deveined salt pepper Directions Preheat your deep frying pan and add your olive oil and butter. Once heated add your chicken and andouille sausage and cook for 3 minutes. Add your onions, celery and bell pepper and saute for another 3 or 4 minutes. Coat your vegetables and meat mixture with your flour and mix well. Add your canned tomatoes and chicken broth and simmer for 10 minutes. Add your cumin, chili powder, Worcestershire sauce and bring to a boil. Add the shrimp and cook for 5 more minutes or until your shrimp is pink and firm. Sooo easy… Serve with a nice scoop of white rice!! Delicious~~</image:caption>
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