I am trading in my “resolution” for a “New Beginning”. Somehow I feel lighter already. The great thing about new beginnings is they can start all the time and every day. Every morning there it is, not to say there is not commitment involved. I am learning that a new beginning can start either when something else stops or if it’s something entirely new in my life - but the main point that I’ve come to understand is that new beginnings need space. They need a clear point to start from, a clean slate. I have discovered when I make room for this “new beginning” it stays with me a lot longer.
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I started the run walk method. Walk five minutes, run three minutes, walk, run, walk, run. Then run a little farther walk a little less. I noticed the difference immediately my head became clearer and I started to see improvements in my body. I finally got up to running a full mile! Now after four months of mindful running I am up to three miles if I really push myself. In November I ran my first 5K at the Route 66 Marathon. Four months ago I couldn’t run a half a block. This year I plan to run a half marathon with my brother in law and some good friends. The first one is in April. I don’t know if I will be ready to run the whole thing but if not it won’t be from my lack of trying. What a transformation for me.
2009 represents a year of accomplishments and personal/spiritual growth and new beginnings. I am so grateful to be apart of a community of people that make growing better, easier, and worth it! Here’s to your new beginning!
It’s of course worth mentioning that eating well has been a great benefit for my ability to thrive. This following recipe is out of the Best Bites Cookbook and if you don’t have the book yet it is so worth having it. Click HERE to order your cookbook online or stop at the Seretean Wellness Center and buy one today!
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1 pound skinless, boneless, chicken breast
2 tablespoons olive oil
1 medium onion, finely chopped
2 medium-size carrots, peeled and finely chopped
4 stalks celery, finely chopped
½ teaspoon salt
1 teaspoon pepper
8 cups good quality chicken broth, low-sodium
2 cups frozen egg noodles
Parsley, chopped for garnish
Cover the chicken with water in a medium saucepan and cook on low until tender, about 15 minutes. Remove from pan and when cool enough to handle, cut or shred into pieces. Reserve the cooking liquid and use it as part of the chicken broth.
Heat stockpot over medium-low heat; add olive oil. When oil is hot, add onions, celery and carrots, salt and pepper; cook until tender (about 15 minutes).
Add the stock to the pot and heat until simmering. Add chicken pasta and simmer gently for about 25 minutes. Garnish with chopped parsley.
Serves 8; Calories:250; Protein: 24 g; Carbohydrates: 19g; Total fat: 8 g;
Saturated fat: 2 g; Cholesterol: 75 mg; Fiber 3 g; Sodium: 350 mg
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