
With summer vacation quickly approaching here, I have been thinking of ways to be healthier. Last week, I talked about my PMS symptoms and I think food may help alleviate some of them. Yoga and relaxation as well. Like many moms, I am sure, I am always trying to work on being the best Mom that I can be. So often though, that means leaving myself to the very end and in reality that is not the best Mom that I can be. Taking care of myself is going to be a priority. I have found that I am reflective about my own goals and life dreams twice a year. At New Year's I try to take stock in the year that has passed and how I can set goals for the upcoming year. I then find that as the summer approaches I feel another surge to re-assess and challenge myself. I recently bought Bob Greene's Best Life book and have devoured it. I am good that way. I can read every book on lifestyle change yet implementing takes a bit more. It's hard. I know that for me, I need to work on taking less on and slowing things down. Making room for me to work on my goals. I love how Bob has a three phase approach and he eases you into it. In the past, I have tended to be an all or nothing kind of girl and it has worked with varying degrees of success. The main problem is that most of the time I have taken on too much and one can only do a 180 degree turn for so long before that just drop and give up altogether. So, my first goal is to take baby steps. Here are my goals for the next 3 weeks:
1. Increase my activity level- having a new puppy has helped this a lot but I am aiming to pick up the pace more on our walks.
2. Drink more water- I tend to slack off here. Why can't my morning coffee count?
3. Take my vitamins with breakfast
4. Decrease my caffeine level (I drink 1-2 cups at breakfast and would ideally like to get down to 1 and then perhaps 1/2 before eliminating it somewhere down the road)
I *think* I can do these. Oh c'mon Kate let's be positive. I *know* can do these. 3 weeks goes fast and they say that in 21 days something can become a habit. And these totally feel doable. I love how on the back of his book Bob states "Claim the life you deserve!" Totally. I love that. I deserve it. You deserve it. Your kids deserve it. We all deserve it. So I am raising my sparkling lemon water glass to you in a toast- onto the next three weeks with gusto! Wanna join me?
I'm going to leave you with a vegetable happy recipe. I ADORE these brussel sprouts. I just picked up enough for two meals ath e store yesterday and am planning on having them for Thursday dinner. They are best in the fall, but I like to make them whenever I see brussel sprouts at the market. I used to HATE them. I mean really hate them. My mom tells me that we had they highback vinyl chairs as kids in the 70s and that they had this crevice at the back where I would stuff food that I didn't like. My two main culpritts? Beans and Brussel Sprouts. But c'mon, who can eat boiled Brussels? or steamed plain for that matter? Now these- bring 'em on. I can eat a plate full! I cannot take credit for this recipe.I found it here about a year and a half ago. It's a keeper. I have printed it out and given it to everyone in my immediate family. I have almost even converted my brother-in-law over to them and he hated them more than I ever did! The are capital T-T- Terrific!
Golden-Crusted Brussels Sprouts Recipe
This is the only way to eat brussels sprouts: cut in half and
cooked until deliciously tender inside and perfectly brown and crusted
on the outside.
Use brussels sprouts that are on the small size and tightly
closed. You can finish these with many different types of cheese but I
tend to go for Parmesan when the weather is good. I trade that in for
heavier cheeses like gruyere or Gouda in colder weather. I finished
them off with some toasted hazelnuts the other night - delicious!
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any
raggy outer leaves. Cut in half from stem to top and gently rub each
half with olive oil, keeping it intact (or if you are lazy just toss
them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium
heat. Don’t overheat the skillet, or the outsides of the brussels
sprouts will cook too quickly. Place the brussels sprouts in the pan
flat side down (single-layer), sprinkle with a couple pinches of salt,
cover, and cook for roughly 5 minutes; the bottoms of the sprouts
should only show a hint of browning. Cut into or taste one of the
sprouts to gauge whether they’re tender throughout. If not, cover and
cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat
sides are deep brown and caramelized. Use a metal spatula to toss them
once or twice to get some browning on the rounded side. Season with
more salt, a few grinds of pepper, and a dusting of grated cheese.
While you might be able to get away with keeping a platter of these
warm in the oven for a few minutes, they are exponentially tastier if
popped in your mouth immediately.
Serves 4.