This week is my 32nd birthday….I’m not really sure where the time is going but it sure is going F-A-S-T. (Side-note: And speaking of fast, I’ve got one of my favorite quinoa recipes for you today…because cooking quinoa is super simple and fabulous. More on that down below….)
I’m sure you feel the same way about how life seems to pass by so quickly. So, in the spirit of trying to slow life down a little bit, focusing on the little things in life that make me happy, I’ve decided to share a few ways in which I’m slowing my life down a bit.
Don’t worry, I’ll still be here for you every Monday with a NEW blog post. These next few months I’ll be chatting about how we can all slow down a bit. Because we all need it. Don’t we?
Hopefully some of my ideas will inspire you to stop n’ smell the roses and be grateful for our lives, friends, families, health and more.
How I’ve learned to SLOW the heck down….
I started walking barefoot, more often.
I turned off all technology and stopped looking at my phone, social media, etc.
I starting doing daily yoga. I stopped feeling bad if I didn’t want to go to yoga and chose to rest instead.
I scheduled more ME time.
I stopped beating myself up for things that are not in my control.
I started to learn more about my hormones, cortisol, DHEA and how if just those three things are off- everything in your body can be off and you can feel like crap and look like crap.
I started realizing so many of my client’s ‘healthy lifestyles’ are doing more harm than good because they are pushing themselves to eat perfect, workout daily and be perfect. But none of us are perfect and we can’t push ourselves to eat, sleep, work and do everything perfectly. We have to LIVE a little. It’s been amazing to see my clients transition into living instead of having their end goal be perfection in the gym, on the yoga mat, in the office, with their family, etc.
I started saying NO to things I honestly didn’t want to do.
AND I stopped feeling bad about saying No.
I started checking my emails 2x a day instead of every 5 minutes.
I started sleeping A LOT more than normal. More than 8 hours a night.
I started a gratitude journal.
I began breathing from my belly and not my chest.
I stopped answering emails, working, and spending way too much time on social media on the weekends.
I tarting taking daily Epsom salt baths.
I started getting into bed by 10PM and turning off my computer by 8PM.
I started adding A LOT more healthy HEALING fats like coconut oil, raw and sprouted nuts, seeds and avocados to my meals and snacks to feed my hormones—to help heal my thyroid, gut, a little relapse of a health-thingy and my PCOS.
MUCH, MUCH More to come on all this in the next few weeks….but for now, we’re movin’ onto the recipe, folks.
How have you slowed down lately?
I want to personally invite all of you to my 3 Day Workshop at Kripalu “5 Steps to a Healthier Diet & Life” that I’ll be hosting with my amazing friend, Sara Snow. The workshop will take place Friday evening, Saturday and Sunday March 20-22. More info is below. I’d love to see you there. Space is limited, so if you are interested you can Register HERE and here is more info about our workshop on the Kripalu website.
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
- 1 cup red quinoa
- 2 lbs. sweet potatoes peeled and cut into 1 inch cubes
- 2 Tbsp. extra-virgin olive oil plus more if needed for serving
- 1 Tbsp. honey
- 1 tsp. freshly squeezed lemon juice
- sea salt and pepper to taste
- 1 small head radicchio finely chopped
- Juice of 1 large lemon
- pinch lemon zest
- Preheat oven to 350 degrees F.
- Place sweet potato cubes on a rimmed baking sheet.
- Whisk oil, honey, 1 tsp. lemon juice, salt and pepper in a small bowl and drizzle over sweet potato cubes.
- Bake until tender and golden brown, about 1 hour.
- Meanwhile, cook quinoa according to package directions.
- Serve Buddha bowls by taking a scoop of quinoa, radicchio and sweet potatoes into six bowls and serve warm. Drizzle each bowl with fresh lemon juice and additional olive oil, if needed. Season to taste with sea salt and pepper and lemon zest.