The best way to start off my Wednesday’s, actually almost every day is with a workout! WHY DO I WORKOUT?
For strength
For stress relief
For that good feeling after
For more energy
For improved mood
For happiness
For your health Today & Tomorrow
For the accomplishment
For YOU
Are you moving your body? There are so many health benefits behind exercising! Ask yourself what are your top reasons for working out…it’s often the one thing that will get you started.
Remember you don’t have to do anything crazy. I’ve been running for decades, but it’s not for everyone. Like most runners, I started out slow and steady, and definitely not very far! I fell in love with long distant running, but I also found if I wanted to continue running for the long haul, I need to focus on strength, balance, and my over all health. I’m always learning and discovering new ways to challenge myself. It’s SO FUN.
My suggestion is to find something that speaks to YOU and that YOU enjoy. Challenge yourself.
And then just keep showing up and do the best YOU can!
Even when you don’t feel like it, do it, you won’t regret it!
Any movement is seriously better than sitting on the couch?.
Along with moving your body, have you thought about how you can improve your diet? I don’t know about you, but I have been seeing a lot of messages on eating less meat and more plants.
If you’re interested in eating more plants this year, I encourage you to join a challenge. Personally I love vegetables, but I am always up for new and delicious recipes, especially plant based ones.
Both Pinch of Yum and Rainbow Plant Life are offering free recipes to help you become more mindful of adding more veggies to your day-to-day life. I love that there are NO RULES. It’s all about being intentional about exploring and eating more veggies.
I started my journey on Monday January 4th with this crispy tofu dish. It was delicious! Remember, it is not about being perfect, just better than before? I did pretty good at moving my body last year and eating more plants, but I bet I can do better.
Tuesday I made this amazing INSTANT POT CAULIFLOWER CURRY WITH LENTILS. It’s one of the best curries I have ever had! I promise you will not miss the meat but you will discover a new love for vegetables. Bonus, eating plant based does not have to be complicated? .
INSTANT POT CAULIFLOWER CURRY WITH LENTILS
(adapted from Pinch of Yum)
INGREDIENTS:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated (optional)
- 2 medium carrots, diced (optional)
- 1 large head cauliflower, cut into florets
- 2 cups squash, cut into cubes
- 1/2 cup French green lentils or red
- 2 tablespoons red curry paste
- 1 teaspoon turmeric
- 1 14-ounce can diced tomatoes
- 1 can full fat coconut milk
- 1 cup vegetable broth or water
- 1 1/2 teaspoons kosher or sea salt
- greens (optional)
INSTRUCTIONS
- Add avocado oil to your instant pot and hit sauté button. Add onions, garlic, and carrots and sauté for a few minutes.
- Add cauliflower and all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies. Stir in optional greens.
- Stir and season with more salt, or something spicy if you want. Give it a few minutes to cool and thicken slightly. Serve with rice, quinoa, or eat as a stew like we did. It’s SO GOOD.
Do you practice Meatless Monday’s
What’s your new thing for 2021?
Any new challenges for 2021?
Leave a Reply