Do I Regret Moving to Mexico? Here's My Honest Experience

One year ago, I packed up my life and moved to Mexico. I wasn't sure what would happen. I didn't know if I would fit in, if I would regret leaving, or if I was making the right decision. But one year later, I can honestly say that moving to Mexico was one of the best decisions I've ever made. Life here isn't perfect, but it feels calmer, more intentional, and more aligned with the life I want to create. This first year has taught me so much about independence, healing, slowing down, and choosing myself. ⏱ Timestamps 00:00 Intro 03:39 Dinner Time Below are the details for the recipe featured in this video 💛 Mexican Quinoa Salad Ingredients For the Salad 1 cup cooked quinoa 1 cup cooked black beans 1 cup corn kernels 1 red bell pepper, diced ½ small red onion, finely diced 1 avocado, diced ¼ cup fresh cilantro, chopped Creamy Lime Dressing Juice of 2 limes 3 tbsp olive oil 1 tbsp maple syrup ½ tsp ground cumin ½ tsp chili powder Salt + pepper to taste Instructions Cook the Black Beans Rinse the beans & soak overnight in plenty of water. Drain and rinse. Add beans and 4 cups fresh water to a pot. Bring to a boil, then reduce to a gentle simmer. Cook for 60–90 minutes, until tender. Stir in salt during the last 10 minutes of cooking. Drain and allow to cool. Cook the Quinoa Combine quinoa and water in a saucepan. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes. Fluff with a fork and allow to cool completely. Make the Dressing Whisk together ingredients. Assemble the Salad In a large bowl combine cooled quinoa, black beans, corn, bell pepper, red onion, avocado and cilantro. Pour dressing over the salad and toss well. Serve Serve chilled or at room temperature. #mexicotravel #solotravel #movingabroad