Do you ever just want our world to slow down? Are you craving simplicity? Sometimes when life gets busy, and I am on technology overload and I just wish for a simpler life! Big time!
Every-time I log into twitter, I see offers for ways to increase my business via ads. There are more books and manuals out there than I can count on how to post better pics. Oh geez! There are conferences, podcasts, etc almost daily and it’s just soooooo much information! All I want to do is be me…run, practice my yoga, cook and eat good food with family and friends, and share some of what makes me happy with anyone who wants to read my blog?. I sometimes, like everyone else, get caught up in our worldly life. You get what I mean right?
I don’t know about you, but all this makes me just want to walk away from my computer and go to my happy place, my kitchen.
Let’s keep it simple…salads! Lately it’s what I have been craving. Not sure if it’s because spring is around the corner or if I am just craving simplicity. But when I am stressed and feeling a bit over whelmed, I head to my kitchen to prepare myself something that makes me forget about whatever it is that is stressing me out.
Things like training for a marathon, work overload, writing, gloomy and windy weather, are telling my body something….it’s saying PUSH the opposite direction and just go SIMPLE. So this week it’s all about salads, epsom salts baths (oh how I have missed them), massage scheduled and finally, more sleep.
This weekend it just may be a good to take time away from my computer! It’s time to hit the refresh button and get some fresh air (and eat salads) and, to go simple. I feel like it’s just what I need. Lets not forget a little wine too?.
- Handful of beets
- 1 tablespoon walnut, avocado, or coconut oil
- 1 tablespoon maple syrup
- Pinch of salt
- Lettuce
- Manchego cheese, optional
- Red onion sliced thin
- Almonds, walnuts or sunflower seeds
- Olive oil and reduced balsamic for drizzling
- Preheat oven to 425˚.
- Whisk together oil, maple syrup, and salt.
- Wash and quarter beets (Since my beets are organic I don’t peel.) Toss them in oil mixture and place on a baking tray. Roast until soft and tender (this usually takes about an hour or more depending on the size of your beets.)
- Once done, toss together with desired amount of lettuce. Top with nuts, Manchego cheese, and red onion slices.
- Drizzle with a touch of olive oil and balsamic syrup (reduced balsamic vinegar).
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