OK, so you overindulged a bit over the holiday weekend. That’s called life! If you didn’t enjoy that cherry rhubarb pie you’d probably still be thinking about it today! And then, feeling deprived, you may make choices you might otherwise not want to make.
It sounds counter intuitive, but allowing for a small indulgence or a little wandering, sometimes, is exactly what we need to keep us in balance. The clients I’ve worked with who are successful at maintaining a healthy rhythm with their wellness routines understand this. They wander back. They’ve learned there is no “blowing it”. How can there be? Life is learning, growing, tweaking and finding what works for us. It’s all about the wandering!!
If we never wander or step out of bounds every now and then, we never grow wings (and we miss out on things like birthday cake and blueberry crumble). Wandering makes us stronger and helps us learn what we’re really capable of, it helps us develop new tools (for healthy eating and living well) and confidence in our resiliency.
Instead of thinking about the pie you didn’t have and wished you did or about the bratwurst you did have and wished you didn’t, focus today instead on one healthy choice. You know this. You’ve done this….it’s part of your rhythm. Try this massaged kale salad. That’s where I’m starting today (works for me every time)!
Massaged Kale Salad
4 cups washed and dried kale – torn into smaller pieces
1 Tablespoon + 1 teaspoon olive oil
1/3 cup feta cheese crumbles
1/4 cup slivered almonds
Juice of 1/2 a lemon
1 Plum, sliced
Sea Salt to taste
- Wash and remove kale from tough center ribs. Tear into bite size pieces and either spin to dry or rest on paper towels until dry.
- Place the kale in a large bowl and drizzle with the olive oil. Massage the olive oil into the kale leaves taking time to touch all of the greens.
- Squeeze the juice of half a lemon over the kale and sprinkle with a pinch of sea salt. Toss together.
- Add the feta cheese crumbles, slivered almonds and plum slices and toss all together. Season with additional lemon juice and/or sea salt as desired.
Serves 2-3 people
Prep Notes: Sometimes I find I need an extra drizzle of olive oil to hit all the greens, squeeze of lemon juice or sprinkle of sea salt. This salad holds up well overnight!