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If you’ve been around for a while, you know: Simply Living Healthy LIFE is about more than food. It’s about creating a life that feels alive and vibrant. And meaningful, in the way that matters to you. And above all, simple. So that you feel a sense of ease and calm in your days (no matter how much chaos surrounds you).
And a life of becoming more intentional. And awakened to the magic that surrounds us.
But here’s the thing: so many of us in this community are making a difference for our families. Pattern breakers. Those who want and seek MORE for their own daily life and for their health. It’s only natural that once we start learning more about real food and the power it holds to transform so much else in our lives……. That you want the same for your partner. Your family. Your children. Your parents. Your friends. You loved ones.
(I was the same way, my friend). And if it’s not approached in the right way, it can cause friction, you know?
This is something that took me a long time to learn.
And, it’s a question I get asked all the time: what do I do when others around me aren’t on the same page? Or not on board?
Let’s talk about it. (Man, it feels so good to be able to say that now!!). I’m breaking it all down in this week’s podcast episode! Plug into Apple, Spotify, Amazon Music/Podcasts And Youtube – tips and tricks included.
One of the things I talk about in the episode is the idea of NOT IMPULSE your program on someone else. There is no bigger bend. But something simple you CAN do? If you’re making meals for the week, try infusing some that are inspired by meals/recipes or flavor combinations you know. TO DO to like. But just, improved (with real food ingredients).
Really, there are so many options for this.
You do not know where to start ? Today I’m sharing some ideas and recipes that you can try for yourself (and see how it turns out :).
5 favorite SRH recipes that your partner/loved ones/favorite people will also love:
Makes about 1 serving
This is a great beginner green smoothie recipe for kids and adults. For a fun twist, try adding 1-2 teaspoons of unsweetened cocoa powder for a green chocolate peanut butter smoothie.
5 leaves of romaine lettuce, butter or kale, or 2 handfuls of spinach
1 teaspoon peanut or almond butter
3 dried dates, pits removed
½ banana
½ avocado
½ cup of water
½ cup coconut water
1 cup of ice cream
Add greens, nut butter, dates, banana, avocado, coconut water and water to blender. Blend first, then add ice and continue blending until smooth.
Makes 4 servings
These are Kyle’s “house specialty”. As in I don’t even have the right to go near the oven when they go out… that is to say at least once a week in our house, and often when people come. I love these dipped in natural ketchup or dijon.
2 russet potatoes
2 teaspoons of herbs de provence
1 teaspoon sea salt
1 teaspoon of pepper
Preheat oven to 450ºF and line a baking sheet with parchment paper.
Cut the potatoes into thin slices of similar thickness. Put everything on a baking sheet and drizzle with olive oil. Rub each wedge thoroughly with your hands to evenly coat them, then space them evenly across the pan. Sprinkle with sea salt, pepper and herbs and roast for 15 minutes. Remove from the oven and flip the potatoes. Roast for 10-15 minutes more or until golden and crispy.
Makes 4 servings
Our house’s classic venue for a birthday dinner, entertaining friends or just a meal, I know, is always a hit, no matter what the audience. He hits all the notes 🙂
1 1/2 lb organic ground turkey sausage
6 carrots, quartered and chopped
2 red bell peppers, chopped
2 zucchini, quartered and chopped
1 head kale, torn or cut into bite-size pieces
2 teaspoons sea salt
2 teaspoons pepper to taste
Herb and Parmesan Polenta (recipe below)
In a large pot over medium-high heat, first cook the sausage, browning it on all sides. Then add the carrots and cook for 5 to 7 minutes before adding the pepper and zucchini. Season with sea salt and pepper. Add the kale for the last 2-3 minutes and cook until wilted.
Meanwhile, prepare the Herby Parmesan polenta. When the polenta is ready, pour into bowls to serve warm, top with the sausage and vegetable mixture. Garnish with additional Parmesan, if desired.
Herb and Parmesan Polenta
4½ cups broth or water (or a combination)
1 cup bulk polenta (corn grits)
1 tablespoon herbs de provence or mix of Italian herbs
2 large knobs of butter or ghee
1 teaspoon sea salt
¼ cup parmesan (optional)
Bring water or broth to a boil in a saucepan with a lid. Add the polenta, herbs de provence and coarse salt and cook for about 10 minutes until all the water has been absorbed. Add the butter and parmesan if necessary, to melt them. Garnish with additional Parmesan, if desired.
Makes 6 servings
This soup is so good for a slow cooker – just brown the onions and meat before adding the other ingredients and cook on high for 4 hours or on low for 6 hours. Or if you’re doing it the traditional way, follow the instructions below. Some great additions to the soup include cooked quinoa, avocado, whole milk sour cream, cheese, lime wedges, green onions, or organic corn chips. To make it a vegetarian dish, simply omit the meat. It’s also great for a crowd, served with a bar toppings.
½ lb organic ground chicken or turkey beef, optional
3 chopped carrots
1 small yam or sweet potato peeled and chopped
5-6 stalks of celery, chopped
½ chopped yellow onion
1 can baked beans with the liquid drained off (look for baked beans without corn syrup)
1 chopped red pepper
1 can 28 oz whole peeled tomatoes
2 cups of organic chicken broth
½ teaspoon chili powder with cumin and oregano
1 teaspoon sea salt
1 teaspoon of pepper
Heat a large skillet over medium heat. Add the onions and sauté until translucent, stirring as you go. When done, remove from skillet, increase heat to medium-high and brown turkey. When done, add all the other ingredients and spices to the pan and cook together for 5-7 minutes. When ready to serve, pour into bowls and add any additional toppings you wish.
Kyle’s Favorite Chocolate Chip Cookies (recipe from cooking clubplus so many more that are family friendly and also approved for picky eaters!)
Makes 18-20 small cookies
The way to her heart, every time. I’m lucky it’s so simple (and has it memorized too). Lol.
2 1/2 cups almond flour
1/2 cup olive oil (or melted coconut oil)
1/2 cup maple syrup
1/4 cup chocolate chips
1/2 tsp sea salt
1/2 teaspoon baking soda
Preheat the oven to 350 and line a baking sheet with parchment paper. Mix all the ingredients together in a bowl. Roll the dough into 1 1/2 inch cookie balls and flatten slightly with your fingers. Bake for 10 to 12 minutes or until golden on top.
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Need a little RESET as we head into spring? ! This just in: SSR 5 day challenge starts in a few weeks! Join me for 5 inspiring days on how to create a healthier life this spring (without the all-or-nothing and perfectionist mentality).
With mini daily challenges to try out for yourself, simplified rituals and a bonus mission each day. Join us here, it’s totally free, and something we love to do as an SSR community every year!
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