I can not believe it’s September already. Not only did the summer fly by, but the past year has been marked by so many changes. I was thinking back on it while walking Charlie today, and this time last year, I was still working at the bank, about to venture on a beach vacation solo. It’s both exciting and hopeful to reflect on the fact that your life can do a 180 degree turn in just 12 months’ time.
But I won’t get ahead of myself. Let’s focus on the present, shall we? Here are some ways I tried to start this month off on the right foot:
Drank a glass of warm water with lemon
I did this first thing. I have been drinking a cold glass of water with lemon for a couple of months now, but it wasn’t until I read my friend Stephanie’s post that I made the switch to warm. I had heard warm water was beneficial, but clearly I needed someone to spell it out for me.
Early morning exercise
With 70 degree temperatures and pure blue skies, going to the gym or a fitness class was the last thing I wanted to do. Therefore, I set off for my usual 4-mile walk
I ended up really enjoying myself, and went a little longer than originally planned
Ate a healthy breakfast
I hope this healthy habit doesn’t need much explaining. Eating breakfast – especially after a workout – is essential for your metabolism, blood sugar, and feelings of overall well-being both first thing in the morning and throughout the entire day.
Maca Strawberry Overnight Oats
- 1/3 cup quinoa flakes (or oats)
- 3/4 cup almond milk
- 1 T chia seeds
- 1/2 tsp maca powder
- A few healthy dashes of cinnamon
- 1/2 cup strawberries, diced
- Vitamin B12 is essential for the human body in terms of new cell growth, forming healthy red blood cells, and turning the food we eat into energy
- Your body can’t make it on its own; it must be obtained through diet
- Recent studies have shown that 15-40% of Americans are deficient
- Symptoms: lack of energy; unusual changes in mood; difficulty concentrating; tingling or numbness in hands or feet; inflamed, red, cracked tongue
Incorporated raw veggies into my lunch and afternoon snack
Massaged kale salad with avocado, apple, cashews in O&V; carrots with hummus
Green smoothie with apple, celery, kale, lemon, avocado, Sun Warrior protein powder
**Not only did I eat these raw veggies, but I actually took the time to chew. Through a recent lecture at IIN, I have learned that those important enzymes and nutrients found in vegetables are located in the cell walls. Without sufficiently chewing to break them open, your body won’t benefit from them as much.
Home-cooked dinner with seasonal vegetables
If I can call Stephanie out one more time (I have a major girl-crush on her blog at the moment), she wrote this post recently called “Get in the Rhythm,” and it will change the way you think about what produce to eat and when to eat it. I also just listened to a lecture this morning on Food Energetics, which is along those lines.
Since it’s summer, I picked squash and eggplant to work with this weekend
Squash & Eggplant Pizza
- 1 summer squash, sliced thin
- 1 small eggplant, sliced into 1/2 inch rounds
- 2 T pesto
- 1 small lavash (or whole wheat tortilla)
- cheese of choice (I used 1/2 a mozzarella “ball”)
Pre-heat oven to 400 degrees. Spray a baking sheet with cooking spray, and space squash and eggplant evenly apart. Bake 35-45 minutes. Remove from oven
Place oven on broil. Coat lavash in cooking spray or olive oil and cook 1-2 minutes per side, until crisp. Remove from oven and allow to cool for 10 minutes.
Put oven back on bake at 375 degrees. Spread pesto on cooked lavash and then veggies and cheese. Bake 12-15 minutes