Yes, my friends, it’s a challenge for sure.
Between running my business, keeping physically active, including the sacred in my life, participating in art and culture, socializing with friends and bonding with my beloved, I am one BUSY woman, and thus it is a valid question…how do I do it?
Here’s my secret: simple dishes with lots of flavor, and making good use of leftovers.
For example, today for dinner, I had little time and my first thought was, ‘I need something completely delicious to make me satisfied. What can I make?’
So I began designing of my meal with flavor in mind.
Balsamic vinegar
Umeboshi vinegar (if you don’t know this one, it’s PINK, and tangy and I LOVE it!)
Agave nectar (it’s a sweetener, raw think honey or maple syrup if you don’t know it)
Dried thyme
Salt salt
Pepper
2 cloves of garlic
I crushed the garlic in a garlic press, and put a teaspoon of everything else together and mixed it up in a small bowl.
I took a red onion from the fridge, chopped it finely, and began lightly sautéing it in a cast-iron skillet with some coconut oil.
Once that was going, I then rinsed a mixture of dark leafy greens (mine happen to be from our CSA (Community Supported Agriculture) farm share, but you could get yours at a Farmer’s market, health food store or even your corner deli if needed. I roughly chopped the greens and put them in the skillet, also adding the mixture of flavors, and a covering to keep in all the vapors.
In the meantime I took 2 eggs and some leftover polenta from the fridge. In a send pan, I added a little more coconut oil and heated up the grains, and then quickly fried the eggs, leaving the yolks whole and soft to preserve their precious omega-3 fats.
At this point people from the other room came in to say, holy cow, what are you makng, it smells amazing! And indeed it did.
Back to the first skillet I gave it a stir and everything was ready.
My vegetables were off-the-hook delicious and colorful to boot, the polenta was sunny and tasty, and the eggs a hearty compliment to it all.
I then slowed down from my rapid-paced cooking, took a breath and ahhhhhh…..ate nice and slowly.
Rush on the cooking, but chill on the eating, is my motto.
You’ve got to SLOW that eating down, or even the healthiest food is not going to liberate the extra pounds from yoru body. Why? Because unless your body gets enough pleasure it will sabotage EVERY weight loss effort you make. And your body, your dear beloved animal, can only get pleasure if you slow-it-on-down.
How does that sound to you?
