Getting Out of My Comfort Zone

Yeah….haven’t been myself of late and finally feel I’ve turned a corner and left most of my  bullshit behind. I lost myself in negativity because I couldn’t handle some changes in my life….

Things started to blow up in other places and it hit me hard that my issues at home were not being taken care of at home where they should’ve been taken care of-issues were manifesting in the form of negative thoughts and words seeping out of me.
Sad thing-did not realize it until the people closest to me-my peeps-called it to my attention. 

That’s what good friends do, but it’s a super shitty feeling to know you’ve hurt someone because of your own shit.

I’ve turned a corner because I can only control me-and not anything else. I control my reactions. Those reactions don’t have to be negative-they just have to be honest, communicated to the right person and done so with respect.

Everyone makes mistakes, we learn from our shit and move on with new knowledge and another onion layer peeled off.

Today I took a yoga class by myself (no friends). I tried like hell to stay focused and “breathe”…I’m going to say my focus on the moment was in and out and a total of 10ish%. Whatever. I was more worried about my farts stinking up the place. People really need to give others more personal space in these situations.

I am now eating Pho-by myself-writing this post. The sun has peeked out, its quiet, there’s a good vibe in the air. And I probably smell really bad but whatever. 

I’m breaking down my own barriers, right? Let them smell me!

Stress and Your Diet

There’s a reason why we end up on the diet roller coaster, unsatisfied. It’s because we cannot break our food cravings. This doesn’t necessarily start with food – it starts with STRESS.

Here is a GREAT video by Melissa Hartwig of the Whole 30. It’s only 22 minutes but provides a wealth of info.

Check it out.

 

Improvisation & Two Recipes!

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When it comes to food, improvising is what I do. Some vegetables aren’t in season, what do you do? You use something else or omit altogether. Want to make a summer recipe in the winter – go to town, just use different veggies and the stove vs. the grill. Don’t want to run to the store AGAIN because you forgot one bloody stalk of lemongrass? F-it. Blow it off and find something else.

I got home today from our annual family Sun Peaks vacation. I LOVE this vacation for many, many reasons. Just a few:

  1. Love to do any and all things outside – we live in a beautiful part of the world, get outside!
  2. I get to hang with my fave peeps – my stepdaughters, son in law, my grandson, and my hubby.
  3. We relax, eat, drink, and laugh, laugh, laugh.
  4. We do this for several days in a row.

Back to food and improvising. I picked three recipes I was going to make when I got home tonight so we would have dinner for the next couple nights and Dale would have food while I am gone at a seminar all weekend long. This meant an easy soup, roasted veggies, a quinoa salad, and something in my IP.

Went to the store, and bloody hell, didn’t have half of what I needed. Oh well. Left it out or Googled “what’s an alternative to XXX” and went from there. My point is this: a recipe is a guideline – it’s a loose framework. This is about the only place I use my imagination – sad, but true. I feel very creative in the kitchen, even when cooking under stress (get it done so I can unpack, etc.). I love cooking – it soothes me.

Have I told you, lately, that I love my InstaPot (sung to the tune of the Rod Stewart song…)? It’s amazing. It allowed me to cook a beautiful Bo Kho from NomNomPaleo easily while I tended to the quinoa salad and the Sausage Kale Soup.

I will post my improvisation recipe for the Bo Kho soon, but for now, here’s what I whipped up. Perfect for the rainy weather that is to come to the PNW this weekend.

greenquinoasalad

Green Quinoa Salad

  • 2 cups cooked quinoa, cooked in your fave broth (chicken for me)
  • 1 bag frozen peas
  • ½ cup torn basil leaves
  • 3-4 cups spinach
  • Avocado when ready to serve

*Mix all of these things together. Put the peas in a bowl with the spinach. Then toss the hot quinoa over it. Add basil. Add avo LAST when ready to serve.

Then whip together:

  • 3 tbsp olive oil
  • 5 tbsp fresh lemon juice
  • 2 tbsp minced basil
  • S&P

Add dressing to salad to desired ‘drenchedness’. I know that’s not a word but whatever. It’s what came to my head. I tossed in already cooked chicken thighs I had on hand. Not necessary, but delish. Donezie.

kalesausagesoup

Kale-Sausage Soup

  • 3 cloves garlic
  • 1 onion, diced
  • 2 cups diced celery
  • 3 cups diced carrots
  • 2 containers (box) Chicken broth
  • 1 can rinsed, drained Great Northern Beans (white beans)
  • 1 garnet yam, peeled and diced
  • 8 Chicken Sausage, sliced (I used chicken sausage with spinach – so good)
  • 1 tsp red pepper flakes
  • 1 tsp fennel seed
  • S&P to taste
  • 1 bunch dinosaur kale de-ribbed and chopped roughly

Sautee garlic, onion, carrot and celery for 7-10 minutes, this is ‘sweating.’ Add broth, beans and potato, bring to boil, reduce heat to medium low. Add sausage and spices. Give it 10-15 minutes, test the tater. If al dente, add kale, let heat through so tater is soft. Viola – S&P to heart’s content, or, get crazy and add more red pepper flakes. So good with a little heat.

Enjoy!