Touching Lives With Integrity, LLC

02/07/2026

02/07/2026

Rest easy, Conqueror.
Tomorrow already knows your name. 🔥💤

02/06/2026

Good night, Conqueror.
Peace looks good on you—wear it to bed. 😌🌙

02/05/2026

❤️Shrimp Fried Rice🌏👀

Ingredients
• 2 cups cooked jasmine rice (cold, day-old)
• 1 lb medium shrimp, peeled, deveined, chopped into bite-size pieces
• 2 tbsp vegetable oil
• 2 eggs, beaten
• ½ cup peas
• ½ cup carrots, diced
• ¼ cup green onions, sliced
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• Salt & pepper to taste

Cooking Instructions
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add shrimp, season lightly, and cook until pink and done. Remove and set aside.
3. In the same pan, add eggs and scramble gently.
4. Add garlic, peas, and carrots; stir-fry 30 seconds.
5. Add rice, breaking up clumps; stir-fry 2–3 minutes.
6. Stir in soy sauce, oyster sauce, and sesame oil.
7. Return shrimp to pan and mix well so shrimp are evenly distributed.
8. Add green onions, adjust seasoning, and serve hot.

02/05/2026

Good night, Conqueror.
You survived today. That alone makes you powerful. 💅🏽✨

02/04/2026

Pan-Seared Filet Mignon with Garlic Asparagus & Buttered Baby Carrots

Ingredients

Filet Mignon
• 2 filet mignon steaks (6–8 oz each)
• Salt and black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves, smashed
• 1 sprig fresh rosemary or thyme

Garlic Asparagus
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and black pepper

Buttered Baby Carrots
• 1 lb baby carrots
• 2 tbsp unsalted butter
• Salt
• Fresh parsley, finely chopped (optional)

⸻

Cooking Instructions
1. Remove steaks from refrigerator 30 minutes before cooking. Pat dry and season with salt and pepper.
2. Heat a skillet over medium-high heat. Add olive oil.
3. Sear steaks 3–4 minutes per side until a golden crust forms.
4. Add butter, garlic, and rosemary to the pan. Baste steaks for 1–2 minutes.
5. Remove steaks and let rest 5 minutes.
6. Heat a pan over medium heat. Add olive oil and asparagus.
7. Sauté 4–5 minutes until tender-crisp. Add garlic, salt, and pepper. Remove from heat.
8. Bring a pot of salted water to a boil. Add baby carrots and cook 6–8 minutes until tender.
9. Drain, return to pot, toss with butter and salt. Garnish with parsley if desired.

Serve filet mignon with garlic asparagus and buttered baby carrots.

02/04/2026

Good Morning Conquerors!! Let’s have a phenomenal Wednesday on purpose, Peace,love, and happiness.
💜🌏💜

02/04/2026

Good night, Conqueror.
No stressing, no chasing—just resting. 😴✨