Feel Good Monday Weekly Post

December 10th, 2012

Happy Monday Everyone,

One of my clients (who is also a great friend) recommended that I start sending out a "Feel Good Monday" blog post. I love this idea as sometimes we all need a little inspiration to get our head "in the game" in the beginning of the week.  

This week seemed especially appropriate since we are the midst in the holiday season.

With Chanukah already here and Christmas vastly approaching, it's an easy time to get stressed out and let ourselves be consumed by all of the "to do's" on our list.

Here are some tools to help you navigate through this hectic time:

 Take the time to do the following:

a. Organize yourself: Make your list, keeping in mind simple is great!

b. Focus on the joy of the moment.  All of our moments add up to a lifetime.  Get in as much joy as you can!

c. Remember even during this season you need to eat regularly and healthily. Greens, protein, and lots of water will go a long way to help you feel your best.  

d. Gratitude for a life well lived and loved is the greatest gift we can give to ourselves and others.  

If you enjoyed this post, send it to a friend and or add a comment. 

Enjoy your week and here is a recipe for you to try,

Lysa 

The Greenest Salad (from Heidi Swanson's 101 Cookbooks blog)

1 medium head of broccoli / 8 oz / TK g or equivalent broccolini, florets and stalks cut into small bite-sized pieces

1 small avocado, sliced

1/3 cup toasted pistachios

a bit of crumbled feta

a big splash of balsamic tarragon vinaigrette*

Bring a large saucepan of water to a boil, salt as you would pasta water, add the broccoli and simmer for just a minute or so until the broccoli is bright and just tender. Drain, run under cold water to stop cooking, pat dry with a clean cloth, and set aside.

Trim the base off the head of romaine, then slice it crosswise into 1/2-inch strips of lettuce. Wash well and dry gently but completely. Set aside someplace cold until ready to use.

Just before serving, in a large bowl, combine the broccoli, lettuce, and pistachios with a generous slug of vinaigrette. Toss well, add the avocado, and gently toss once or twice more, Serve topped with the feta, and a pinch of salt if needed. You can use any remaining vinaigrette drizzle over all sorts of vegetables, frittatas, bread, savory tarts, and the like.

Serves 4.

*Balsamic tarragon vinaigrette: In a blender or food processor, combine 1 small peeled shallot, 1/4 cup tarragon, 1/3 cup flat-leaf parsley, 1/4 cup balsamic vinegar, 2 teaspoons Dijon mustard, scant 1/2 teaspoon fine grain sea salt, and 3/4 cup extra virgin olive oil, and a squeeze of fresh lemon juice. Pulse until smooth, taste, and adjust with more lemon juice, salt, (or a kiss of something sweet), if needed. Makes about one cup of dressing.

Prep time: 10 min