Health. Life. Food. Love.

New Adventures Abound!

2019-10-04T06:25:00.000-07:00

Hi it's me, Randie! I opened a new business and I would love it if you checked us out. MilkMatters Lactation Consulting offers in-home lactation consulting and a variety of professional and corporate services as well! Follow us on Facebook, Instagram or better yet, visit our web page here and book your consult today!

Beginnings and Endings

2019-05-15T08:05:00.000-07:00

I have been thinking about what to write for days. The experience of being in nursing school, of becoming a nurse, was more than I expected. I said recently that if I really knew how hard it would be- academically, personally and professionally, that I wouldn't have done it. I never thought I would. My career was going in a way I was happy with. And yet, as I lollygag around the house today procrastinating doing my hair (it's a process, people) all I can think is: thank goodness I didn't know. Because 2.5 years into this journey, as it comes to a close, I am so unbelievably grateful I did.

For me, the hardest thing about nursing school was coming to grips with mediocrity- or maybe I mean coming to grips with an A or a B or C not defining who I am, what I can do, or the kind of nurse I will be. There is such a variety in backgrounds- people newly out of high school, people with nutrition degrees, people with a ton of experience in health care and people with none at all. And yet all the disparities I may or may not have perceived were gone in a matter of weeks. It was a challenge for us all. I failed a test for the first time in nursing school. I cried tears of joy at an 83. I had a panic attack trying to change a tlc dressing. It wasn't even on a real human.

And yet, the feeling of success is overwhelming. I always say that there are never enough moments in life to discover and rediscover your strength. There have been a few moments in my life that changed me, that reminded me that there is nothing I can't do. Natural childbirth. Completing a marathon. Becoming a nurse.

People say raising children takes a village. Going to nursing school in your 40's with two teenagers, a job and a zillion things vying for your attention- that takes a village.

My village begins and ends with my husband. I was going to save the best for last, but I can't think of all this took without thinking of him. For two years Mr. Draper did all the laundry, the food shopping and cooking, the child schlepping and the dog caring, all while I was alternately (or all together) depressed/anxious/exhausted/busy/gone/an asshole. I am thankful to be loved by and cared for in the way only he can do.

Professionally, I owe a huge debt to my staff for keeping the ship afloat and for their extraordinary kindness and support. Jillian was my first friend in Albany and has been by my side the whole time, from our days sharing an office at Baby-Friendly USA to being the organized mind to my chaotic one at Albany Med. I could not have grown our department and hired all the wonderful women I have without her. If you are reading this Jilly-Bean, if you ever quit I will come to your house and mess up your tupperware drawer.

When I was first thinking about going back to school I had a conversation with my mother in which I was bemoaning being old and going to school and such. One day she said something along the lines of, "In three years you'll be 44 whether you're a nurse or not, so you might as well be a nurse." I think about that often. I know I scared my mom with my mental instability over this journey. But she always answered my calls and if she judged me she never did it to my face. I am so thankful to be loved and supported by her. I am also thankful she and my dad had other children after me BECAUSE SERIOUSLY MY SIBLINGS ARE MY ROCKS. Last year was shit for my family and many of our loved ones and holy cow they are my glue. They checked on me when I didn't want to be checked on, texted and called and pep-talked and listened. They also married some good people, as I think I cried to both my brothers-in law on a few occasions and they still let me come around.

Many years ago I remember being in a friend's house and her having pictures of her and her nursing school friends on the mantle. It struck me since she was a nurse for many years and I don't have that kind of relationship with my college friends. Now I get it. I am so relieved to be done, and yet the idea of not seeing these women on a daily basis is crushing. If you ever want to understand what a truly intimate friendship looks like, talk to a nurse. We have no secrets. We know when the others are cycling, when we are struggling, when we are happy. I must have did something really good in this life to get the group of women I spent 20+ hours a week with this last semester. You are all blessings. I wasn't sure what it would be like, being with people who are so much younger than I am, who are in different life stages than me. And it was amazing. I got to share some of what I have learned over the years and take part in group chats which although I despise have been a sort of lifeline. You guys are amazing and I love you the most and I always will. I look forward to seeing your lives and families and careers grow and I can't wait to see all you become.

If you didn't already know, my kids are the bomb. There are no smarter, stronger, passionate, talented and courageous young women on earth. They cheered me on the whole way. Told me how much they admire me. How much they love me. I won't say they are my best friends; that implies we are equals. And we aren't; my love for them is a love only a mother could feel for her daughters. I always joke I stopped at two because they are awesome and what if the next one was an asshole? The truth is, they are all I needed. I love having teenagers. The only part that sucks is that they are leaving for college sooner than I care to think about. They both still snuggle me and want to hang with me and I cherish our relationships to infinity and beyond. More than chocolate.

Tonight I get my pin and am officially a nurse (not a registered one- I have to wait to take my boards for that). I am proud to be among the many that walked before and will walk after. Everyone keeps asking me what's next; the truth is I love my job and am staying put. I still have a lot of work to do. I will probably take a second job at some point so I can use the skills I worked so hard for and save money for college (see the previous paragraph). If there is something next for me, it hasn't presented itself yet. In the meantime I plan on enjoying every moment.

My heart is so full.

Cauliflower mashers

2017-01-10T09:08:00.001-08:00

Cauliflower mash and other thoughts.

I am not a huge cauliflower fan. Of course it's Jon's favorite, and now the kids like it too. For whatever reason it never did it for me, regardless of the prep. In general I don't love anything in the cabbage family so that's probably why.

I have made a cauliflower mash before but it was texturally really unappealing for me. I decided to research a bit and it seems the key is making sure that you remove the outer layer from the stem (or chop it off as I did). I made this last night with a curried beef and it was so good I am eating it again for lunch today.

Cauliflower Mashed "Potatoes" Recipe

Servings: 4

Prep Time: 8 minutes

Cook Time: 20 minutes

Ingredients:

1 head of cauliflower

1 tablespoon butter (I used earth's balance, but you could use coconut oil or whatever fat you want)

2/3 cup shredded cheddar

salt and pepper to taste

snipped chives (optional. Seems like it would be good but it's not in season)

Directions:

1. Separate the cauliflower into florets and chop the core finely.

2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.

3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, cheese, salt and pepper and mash with a masher until it looks like "mashed potatoes." ****I used my stick blender because A STICK BLENDER IS THE BEST THING EVER

Makes 4 servings, each is 1/2 blue, 1 green, 1 tsp

Chocolate Pumpkin Protein Muffins...Grain/Gluten Free!

2016-12-04T14:36:00.002-08:00

I make the following every weekend:

Time for a nap.

Time for DVR catch-up with my cute husband.

Soup (when it's butt-ass cold out, that is).

A plan to clean which never gets done.

And muffins. Always muffins.

I used to make oatmeal every weekend for the week but one day I took a bite and was like, nah, never again. So now I make muffins.

My older peanut is gluten free so I make them so she can eat them. She is a really healthy eater and likes to have things she can grab in the morning or after school while doing homework. These are our favorite these days. They taste like they are naughty but really they are good for you and super easy.

Makes 24.

Ingredients:

2 ripe bananas
4 eggs
1/2 cup pureed pumpkin
2 TBSP almond butter
4 scoops shakeology
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 TBSP raw cacao powder
1 TBSP chia seeds
5 packets stevia (can use 1/4 c honey, but I don't love honey or the sugar)

1. Preheat oven to 375. Line 2 muffin tins with paper liners and spray with non-stick spray of your choosing (I use coconut oil spray)
2. Put first 4 ingredients in a bowl. Puree with an immersion blender (or a regular blender, or a nutribullet)
3. Add in the rest of the ingredients. Mix well.
4. Divide. Bake for 20 minutes. Call me to thank me.

Vegan (or not) Tortilla Soup- 21 Day Fix Approved!

2016-11-14T14:26:00.000-08:00

Dude, my soup game is on point lately.

Husband does Vegan Before Six and has since he lost 100 pounds a number of years ago. It is not a plan that works for me, but I have figured out ways to make us both lunches that work.

Now hear this: I am not the wife who makes sure her man has his lovely lunch packed daily. Hells no. Especially during the summer where he makes salad all the time, and personally I hate salad for lunch. No matter what's in it it leaves me feeling like I am missing something. But now that it's cold I worship the soup gods and that works for the both of us.

On Wednesdays we wear pink, and on Sundays we make soup. And lots. I always make enough for 10 lunches plus some for the freezer in case godforbidhehastofendforhimself. On Thursday I made a whole roasted chicken in the crockpot which if you have not done, you are truly missing out. I was not super hungry that day (read: wine for dinner) so there was lots left over. I shredded it and used it to top off the soup to make it more balanced for my protein craving soul.

This soup is hella healthy, delish times 78847523 and easy. You will notice, though, I puree almost all my soups and my immersion blender is the one kitchen thing I could never live without. I have a very vivid memory of cooking with my mother and her pureeing soup in the blender and it exploding all over the place, and well, no need to have that happen again.

I present to you, tortilla soup.

Ingredients:

2 bell peppers, chopped

2 onions chopped

2 jalapenos, you guessed it, chopped

6 minced garlic cloves

1 TBSP oregano

1 TBSP cumin

1 TBSP chili powder

2 TBSP olive oil

2 tsp pink Himalayan salt

2 cans chick peas, drained

10 corn tortillas, torn into pieces

10 cups vegetable stock or a combo of stock and water ( I used 8:2)

1 cap no-salt tomato paste

1 20 oz can diced tomatoes

juice of a lime

Heat your oil over medium heat in a heavy-bottomed big-ass pot. Toss in the onions and let them cook for a few minutes. Like 5. Add in the peppers, onions and jalapenos and coo for 2 more minutes. Add in the tomato paste and spices and garlic, stir well and cook for another 30 seconds. Add in the stock, tomatoes and chick peas. Bring to a boil, reduce heat to low and put a lid on it. Go fold laundry or get a manicure or if you're like me, hide in the bathroom and pretend you are dying so everyone will leave you alone.

Toss in the tortillas and the lime juice. Let cook for another 10 minutes (more is okay).

Puree.

Eat.

You can top with avocado, shredded chicken, tortilla chips. Whatever you want. I'm not the boss of you.

Because I love you all, I measured this out to a T. It made 18 cups of soup. If you are doing the 21 day fix or core de force or anything else that has you thinking about food in colored containers, each cup is 3/4 yellow, 1 tsp, 1 green.

Core de Force- With Workout Lengths!

2016-11-13T07:03:00.000-08:00

Tomorrow 13 fine people and I are starting a test group for the new MMA style workout program, Core de Force. I have been inconsistent with my eating and exercise lately and I am so ready to dial back in. It has no weights and is heavy on the cardio...but not boring cardio! It's all in 3 minute segments (like tabata if you have ever done it) so it moves very quickly. My main concern is all he hair washing I will have to do :)

I went through and got all the lengths for the videos today. If you are anything like me, my days are scheduled to the second...especially the mornings! I need to know how long my workout will be before I set my alarm.

MMA Speed: 27 minutes

Dynamic Strength : 47 minutes
Power sculpt: 36 minutes
Active recovery: 21 minutes
Core Kinetics: 16 minutes
MMA Power: 47 minutes
MMA Plyo: 47 minutes

MMA Shred: 37 minutes

I am still trying to figure out what to do with my schedule...I may have to make Tuesdays the active recovery day. It's not ideal but that day is too crazy for me as I have a full day of work and then class until 9:20. I have a lab practical so if I need to study I won't have the hour to spare (actually more because it means coming home between work and school. If only there was an empty room in the hospital!)

If you want to join us on the next round to get shredded, comment or email me at coachrandies@gmail.com.

Happy sweating!

Vegan Pumpkin Chili for the Soul.

2016-11-10T07:54:00.000-08:00

Yesterday when we were at the grocery store Jon and I bumped into an old friend. She commented that she was so impressed that we had a shopping list. It's so funny, we've been together for years now and of course things evolve and change but one thing that hasn't is we are diligent about meal planning. Especially with me being in school, our lives are just too busy to leave it up to chance. So yesterday we shopped and planned not only for all our dinners but our lunches for the week. Jon prefers to eat vegan for his breakfast and lunch meals and although I tend to require a little extra protein, I'm just as happy to do it myself as well. Since the weather has become colder, we've been enjoying soups for lunch for the past month or so. I wanted to switch it up this week so I tried my hand at a vegan pumpkin chili. It's absolutely delicious and you don't in anyway miss the animal products. It's lux, spicy (only if you want it to be), and super healthy!

Vegan Pumpkin Chili for the apoplectic soul in need of love.

Makes 10 2-cup servings. It's easy enough to cut in half, or freeze. But I don't do things in small doses.

Ingredients:

2 yellow onions, diced
2 carrots, diced
2 bell peppers, diced
1 tablespoon olive oil
4-5 cloves garlic, minced
1 jalapeño, minced
1 tablespoon soy sauce
4 tablespoons mild chili powder
2 teaspoon ground cumin
2 cans (14.5 oz each) fire-roasted tomatoes
3 cups pureed pumpkin (make sure it's 100% pumpkin and not "pumpkin pie filling")
1 Quart vegetable broth or water
6 cups cooked mixed beans (I make my own beans because canned beans are to mushy for me. I used a mix of pinto, navy and black, but you do you.)
2 tablespoons lime juice

1 can (2 cups) low sodium corn (optional, but I love the hint of sweetness it gives.

Directions:

Chop up the onions, carrots, and bell peppers into a small dice.
In a big soup pot, heat the oil over medium heat. Add the onion, carrot, and bell pepper and sauté them until they begin to brown, about 5 minutes. Add the garlic, jalapeño, soy sauce, and spices and cook that all together for another 30 seconds. Add the tomatoes, pumpkin, broth, and beans and stir well so everything is mixed and the pumpkin is totally dissolved. Bring to a boil, then cover and turn the heat to low. Let cook about 30 minutes or longer if you want and your beans are not mush.
When it is done simmering, turn off the heat and stir in the lime juice.
I served mine with cilantro, but avocado would be amazeballs. Or cheese and chips if that's how you roll.

Let me know how you like it!

Kindness is what matters.

2016-11-09T16:48:00.002-08:00

Today I am so sad. I'm not sad that my candidate lost; my candidate lost in the primaries. My candidate has lost before. I don't live in a bubble where nothing bad has ever happened to me.
I am not angry. I am not mad at people who voted for Trump. I don't judge anyone and I don't feel any control over your opinions or feelings anymore than I want you to have judgement over mine.
My feelings are not based out of some deep love for HRC (which may, in face be part of the problem.)
My overwhelming feelings of sorrow come down to these few things:

The Affordable Care Act directly impacts my job and my patients, and the health of premature babies. The ACA stated that ALL mothers with babies that were, for whatever reason, unable to feed at the breast, would be eligible for a pump. The societal cost savings of human milk consumption are well known and documented; I won't get into them here. In addition, the ACA mandates coverage of outpatient lactation support by a licensed professional (i.e. myself) so all the energy I have spent into building and dreaming a breastfeeding clinic may be for naught. Who wins here? Business. Who loses? Everyone else. The health of our most fragile citizens is for everyone. Public health systems impact us all. The healthier of a society we are, the better of we are as a whole.

One out of every four women in America is a survivor of sexual assault. I see the impacts of it every day. Having a president who flaunts his sexual misconducts is a slap in the face to all the survivors out there, past and future.

Jon and I got married on June 27. On June 26, the day before, the Supreme Court ruled that marriage is legal for all citizens, regardless of sexual orientation or identity. I felt a surge of pride on our wedding day so big that we wrote it into our ceremony. It breaks my heart to think that families I know and love will be torn apart after fighting so long. If you don't think that will happen, I really urge you to reread some of the President-Elect and Vice President-Elect's policies and ideas and then tell me if you agree. If you love a gay or lesbian or trans, know their hearts are breaking today. And that they are scared.

There is lots more, but these are only my issues and my feelings. We all have our core values and these are mine.
Ever since my girls were little I have instilled in them over and over again that Kindness is our family value. That above all else, treating others with kindness is the most important thing. I will still lead a life of service. I will still raise daughters for whom giving back is a priority. I will still treat every family that walks in the door of my hospital with love and respect. I will still love everyone I loved yesterday. I will still not care who you voted for, and I still won't ask because that is your private decision.
But today, and maybe tomorrow I will be present in my feelings. They are mine and I own them. You don't have to agree. That's okay. I don't need you to. But offer me the same kindness I send to you.

A Long Hiatus and Corn Casserole

2016-10-02T15:04:00.001-07:00

You may have thought I was dead. Or eating crap. Or you didn't give a second thought to my prolonged absence.
All of which are okay and true.

I am not dead, as made obvious by my typing. But I did get sick on September 9 and I am not even close to 100%. I may in fact need a nap after all this typing. For reals, I got the nasty-ass flu, which led to pneumonia, which led to bronchitis. I now appear to have a cold which as I said to my dear husband, is the ultimate in fuck-yous. I hate complaining so I shall stop-but it is a part of what's been going on for me.

In May I started a new job as the Director of Lactation at a hospital which I absolutely LOVE, and they are paying for me to go to nursing school, which is amazing, although some days I think I must be insane. I am only taking once class this semester (still have 2 prerequisites to get done) but with this devil that has invaded my body I have barely had it in me to walk, let alone cook.

One of the perks my hospital offers (and there are many) is we have a CSA that delivers directly to the hospital. I have done community supported agriculture in the past, but it's been hard to keep up with the veggies this month with me being so sick.

I had a burst of energy the other day and decided to come up with something that involved at least 4 of the veggies we got in the farm share. It was a big hit with everyone except my little who has some odd aversion to corn "off the cob." Who knows what goes on in the minds of eleven year olds.

I have not done the 21 day fix conversions yet, but comment if you want me to and I am happy to ablige.

large buttercup squash (can sub acorn or butternut)

1 cup chopped onion

2 -3 cloves garlic, crushed

1 -2 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1 dash cayenne pepper

1 cup red bell pepper, coarsely chopped

1 cup green bell pepper, coarsely chopped

1 teaspoon salt

4 eggs, beaten

3 ears corn, kernels taken off or 2 cups

2 cups grated sharp cheddar cheese (I used low fat)

Directions: Cut squash in half and scoop out seeds. Bake cut sides down at 425° 45- 50 min. or until very soft . Let squash cool and scrape out of the shell; mash as smoothly as you can. Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent. Add peppers, corn and salt, stir, cover and leave on low heat 5 min. Preheat oven to 350°. Stir beaten eggs into mashed squash. Add corn, sautéd vegies and grated cheddar; stir to mix well. Bake 20 min.

I loved it. I really did. Hope you do too!

Banana Bread Muffins- 21 Day Fix Approved!

2016-06-30T10:32:00.003-07:00

These muffins happened for a few reasons. One, I need a 10 am snack at work. I tried yogurt, hard-boiled eggs, oatmeal...and they all are awesome until they make me want to gag. Two, my awesome co-worker is supplying me with fresh eggs and I need to use them in a respectful manner (i.e. tasteeee). Three, last week it was hotter than Death Valley and all my bananas got too ripe too quickly so I had to get creative with them.

I have been trying really hard to stay on track with my eating and these make it so easy! They are delish-and good for you. And if you are following the 21 day fix- no problem!!

Not only is this recipe healthy and delicious but it could not be any easier. I made the entire thing in my Nutribullet. You can use a blender or a food processor – whatever it is that works for you. But I am a huge fan of not making a mess, or at least not more of one than is necessary.

Ingredients:

Three ripe bananas
2 eggs
3/4 cup rolled oats
2 tbsp honey (or stevia)
1 tbsp almond butter
1.5 tsp baking powder
1 tsp cinnamon
2 scoops chocolate or vanilla shakeology (I used one of each. You can use other protein powder I'm sure, it's just not what I do.)

Preheat your oven to 350°, and line it with liners or nonstick spray or coconut oil.

Put all of the ingredients in the blender and blend until it's smooth.

Divide into 12 tins and bake for 18 minutes.

Eat, enjoy, and don't feel bad for a second.

( I used super large bananas. If you're doing the 21 day fix, each muffin is 1/2 purple, 1/3 red, 1/3 yellow and a tsp) Got questions? Comment here or message me at coachrandies@gmail.com.

That is how I like to think of myself eating. Civilized. Refined. Clean.

This is really me.

Don't cut your fingers off.

2016-06-16T15:04:00.001-07:00

My ex-husband's brother was a chef. OK actually, he still is a chef. He's just not my brother-in-law anymore. But that's neither here nor there. Anyway, he taught me a long time ago how to be safe will you hold a knife and I'm so thankful for those skills. I'm spazzy enough that cutting off my finger is just the kind of thing I would do. And no one likes a bloody digit in their dinner.

When you are chopping things, but most often vegetables, it's important to curve your fingers like I am in this picture. The reason to do this is twofold; one, it allows you to get a smooth chopping motion which will in turn allows you to chop much more rapidly. But more importantly, when you have your fingers bent so that your tips are folded under, if the knife slips you'll just hit your knuckle as opposed to cutting off your finger.

You're welcome.

Mixed Berry Breakfast Muffins!

2016-06-14T16:35:00.001-07:00

I am beyond backwards but I am catching up today, and I have hired a social media assistant for the summer, so my stash of healthy recipes is making a move from my head to your belly very soon. ( P.S. my assistant will be 13 in ten days and has red hair. Guesses anyone?)

I wrote the above paragraph 4 days ago. That's how things have been. I got a new day job (Lactation Director at a local hospital) so I am still adjusting to the new gig. I get up at 4:30 so I can drink coffee, catch up on email, and start working out by 5am. I know it sounds crazy but it's what works for me. I have to do it before my brain gets messy and too many things stand in my way.

I have been doing a good, but not great job of bringing food to work with me. I was hooked on hard-boiled eggs for a while, but then one day I took a bite, spit it out, and that was that. I am all or nothing when it comes to food. I eat it over and over again, love every minute, and then boom! No more.
I had a bunch of random berries in the fridge this week that were about to turn, so i decided to make a filling breakfast muffin that is perfect for the 10am hour, which is usually when I get hungry. They are gluten free which is a good thing in our house. But more importantly, they taste good. Really good. They are not "muffiny" in the traditional floury sense, but in my humble opinion, they rock. They are filling and healthy, too. Win-win. So here is my recipe for mixed berry breakfast muffins. I was imagining blueberry only but I am a clean-out-the-fridge cook. I use what I have.

They are in the oven as we speak and smell amazing.

2.5 cups rolled oats (not quick cook. Use gluten free if you need to otherwise, save your cash)
1.5 TBSP Chia Seeds
1.5 TBSP Flax meal
1.5 TSP baking powder
2 TSP honey (not gonna lie, I used stevia this time, but either works)
1 TBSP Cinnamon
2 Ripe bananas, mushed
3 eggs, beaten
1.5 cups unsweetened cashew milk ( or almond or coconut, again, it's what we had. And at any given time we have 4-5 different kinds of milk. Is that weird?)
One pint berries

Preheat your oven to 350. I like paper cups in my muffin tins as it makes clean up easier and for some reason we have like 394384 in the house at any given time. I spray mine with the coconut oil spray from Trader Joe's.

Holy shit my house smells good.

Mix all your wet ingredients in one bowl. If you do not know which are wet and which are dry, I cannot help you.

Let's pause for a minute. One of my staff members has chickens and has been giving me fresh eggs. Can we all just stop and say how pretty they are?

Mix all your dry ingredients in another bowl. Same rule as the wet ones applies.

Mix them all together until combined, then stir in the berries.

Mmmmm. Berries.

Divide into 12 muffin tins and bake for 30 minutes.

If you are following the 21 day fix meal plan, each serving is 2 muffins and is one yellow, 1/2 purple, 1/4 red and 1 tsp.

What do you bring with you to work or play?

Taco Tuesday- 21 Day Fix Style

2016-05-19T15:24:00.003-07:00

We eat tacos every week. Without fail, it's what's for dinner on Tuesday. Everyone likes it, it's flexible enough to change it up and keep it interesting, and it's easy enough to make healthy.

Easy is of massive importance for me right now as I just started a new job and am getting adjusted o getting up way earlier. This is something I can throw together in a moment. And if you are lazy like me and buy shredded cheese, you are golden.

This is the seasoning I use for my tacos. I like to use chicken breast (diced) but we sometimes do ground turkey or lean beef. You could do tofu as well by my husband would divorce me.

Seasoning blend:
1 TBSP Ancho chili powder
1 tsp garlic powder
1/2 tsp onion powder
1 tsp black pepper
1 tsp Himalayan salt
1/2 tsp oregano
2 tsp cumin

mix it all together!

Now, I cook shit in my le cruset. You can use stainless steel but please don't use non-stick. It's bad for you and food doesn't taste as good.

Why do I worship Le Cruset? They are kind of like mason jars- they are just the best because I said so. And they last FOREVER. Because they are awesome.

Now here is a big trick. Get ready.
Heat your pot up before you put any oil in it. When you do that and pour in only a tsp of oil you create a barrier that will make your food not stick. Amazeballs.

I put the seasoning with 1.5 lbs of chicken. Toss it to coat and brown it a bit. I then pour in about 1/2-1 cup of chicken stock and cover and turn to low. Simmer for about 30 minutes.

We serve with corn tortillas (2= one yellow)
beans
avocado
greens
cucumbers
lime
whatever the heck else you want. I like a salad, the kids like hard shells, the husband likes a burrito with a low carb wrap. Its hard to go wrong with taco night!

Why Your Desk Job is Killing You.

2016-05-11T05:37:00.004-07:00

Why your desk job is killing you, and if you have one, why you need to work out.

The picture below shows two days of activity.

On the left is a day it was raining, so I didn't walk the dogs or walk on my lunch. I overslept and didn't work out.
On the right is yesterday. I did a 30 minute workout in the morning, walked my dogs before work, went for a walk on my lunch and then took a long walk with the dogs after work. I BARELY made my step and burn goal even with all that exercise. Because when I am at my office, I sit. ALL DAY.

This is exactly why nutrition is crucial and why you have to make an effort. It's also why the weight creeps on over the years.

There are many studies that show the health benefits of getting 10,000 steps a day. One study found that women who increased their walking to 10,000 a day had lowered blood pressure after 24 weeks. Another found for type-2 diabetics it lowered their blood glucose levels.

If you are pretty sedentary, start with small goals first! Try and take 2-15 minute walks and see how you do. When that feels okay, add more!

One study found that women who increased their step count to nearly 10,000 steps a day reduced their blood pressure after 24 weeks. Another study of overweight women found that walking 10,000 steps a day improved their glucose levels. - See more at: http://www.livescience.com/43956-walking-10000-steps-healthy.html#sthash.tLYvmHVV.dpuf

This is why I am so passionate about helping people!

Beachbody on Demand Review: Joel Freeman/ Grab Bag: Power

2016-05-10T09:28:00.001-07:00

To switch my routine up, every day I am trying a new workout from Beachbody on Demand. Which by the way is totally free for 30 days if anyone wants to try it!

Beachbody on demand is a great way to check out new different workout programs, and if you are like me (i.e. bored very easily) it's perfect. There are a zillion to choose from, or you can follow what they call "Challenge du Jour." Basically every day they will suggest a different workout for you, and if you follow it daily, you will have hit all the core muscle groups and cardio in a week.

This is a screenshot of what it looks like:

Today I tried this workout by a new trainer, Joel Freeman. I have to say I really liked it. It was challenging without being overly complicated. I err on the side of "massive spaz" so when things get very choreographed I want to lie on the floor in the fetal position and slurp vodka from a sippy cup. Lots of focus on form. And he didn't have too much of an over-the-top personality either, which was great. I could see myself doing it again and listening to music as it was repetitive enough that I didn't think I was going to get confused.

This was called "Grab Bag: Power." It was designed to be used with a sandbag but I used a 10 lb weight and it was perfect. It was a six workout set (3x right 3x left) that was repeated three times:

Squat and shoulder press

Lunge and cross body move

bent over rows/ upright rows

jump squats ( I did fast feet as jumping is no bueno for me)

Then there was 10 minutes of core exercises I have not seen before.

Overall I would give it 2 thumbs up!

Have you done any of Joel's workouts? What did you think?

Chicken + Collards + a 12 Week Old!

2016-05-04T08:29:00.001-07:00

Here she is again, 'cause it's Wednesday!

June hit 12 week status today, and with that came more cute noises, a couple of glimpses of some giggles, rolling over - twice! from her belly to back, the ability to be in the stroller - awake and not crying (at least yesterday, and i’m hoping for good...fingers crossed!) and in general I feel like she’s coming out of this “4th trimester” ready to take on the world! Now for us begins the process of trying to get her to sleep on her own without the need to nurse or bounce her on the exercise ball to get her there. Sleep is such a divisive parenting issue! But it seems that no matter what your school of thought regarding babies and sleeping, everyone pretty much agrees that the important thing is for you to start putting them down when they’re drowsy instead of comatose from being on the boob. Easier said than done. Today was day one. I put her down in her crib when almost 2 hours had passed from her last sleep. And she cried. She wasn’t wailing, just sort of fussing, but I tried to let her stay there for 5 minutes - at which point she calmed down and I thought I had reached a surprising success. But then 10 minutes in she started fussing again and at 15, I picked her up, nursed her a little and then put her back down. Good news is, she did have her eyes open and cried for 1 second when I put her down before passing out, so maybe something was accomplished? We shall see. I don’t want to cause her too much distress, just want to see if she can get used to the idea of going to sleep on her own.

Yesterday was a really good day with her, especially because I was finally able to be out with her in the stroller when she wasn’t hysterical. She even let me shop at the drug store while she was awake! This may seem like a small feat, but it was a game changer for me. And for me, good days = good dinners. I feel like Mike and I are always trying to eat healthy, but now we are really trying. I mean I generally cook dinners that are nutritious, I’m probably just a little more heavy handed with the oil and/or carbs at times than one should be if one is trying to lose weight.

We bought some collard greens over the weekend, so last night I decided to cook this recipe I found from Marcus Samuelsson for chicken with collards. His recipe calls for thighs and we only had boneless breasts, so that’s what we used though thighs would have of course been better. I also pared it down since we only had 1 small bunch of collards and less than a pound of chicken, though I honestly could have eaten triple the amount of greens since I dug them so much. We split a sweet potato with it, which was the perfect accompaniment and since there was some extra broth in our bowls, it sopped it right up. Definitely recommend this for an easy and super healthy weeknight meal. And I definitely need to start buying collards more - they’re such a nice change of pace from the usual kale/chard/spinach we buy. So don’t be scared to switch it up with some collard greens!

Here is the recipe, courtesy of marcussamuelsson.com:

African Chicken and Collard Greens Recipe

Ingredients:

2 tsp garlic powder

1 tsp paprika

¾ tsp kosher sal

½ tsp cayenne

4 bone-in chicken thighs (about 2 pounds), skin removed and discarded

1 extra-large yellow onion, thinly sliced (about 4 cups slices)

2 large cloves garlic , minced

2 tbsp olive oil, divided

12 cups cleaned and chopped collard greens (about 3 large bunches or one 12-ounce bag)

½ - ¾ tsp red pepper flakes

1 ½ cups low-sodium chicken broth

Directions

1. Preheat the oven to 325 F. Trim any fat from the chicken. Stir the garlic powder, paprika, salt, and cayenne together in a small bowl and rub into the chicken. Set aside.

2. Toss the onion slices and garlic together. Drizzle 1 tablespoon of the olive oil over the mixture and toss. Heat a dutch oven over medium-high heat. Add the onion mixture and cook until the onions begin to soften, 5-7 minutes, stirring constantly. Do not brown. Remove from the heat and remove the onions from the pan with a slotted spoon.

3. Gently rub the remaining tablespoon of oil into the chicken. Return the pot to the stove over medium heat. Lightly brown the chicken on all sides.

4. Mound the greens over the chicken. Sprinkle with the red pepper flakes and spread the onions over the greens. Pour the broth over the top and bring just to a simmer. Cover and transfer to the oven.

5. Bake for 45 minutes or until the chicken is tender. Serve immediately, spooning the juices over the top.

When Sorry Isn't Enough

2016-05-02T05:39:00.001-07:00

Raise your hand if you have never made a mistake.

I didn't think so.

I have interviewed probably a hundred people in the last few years and one of the questions we always ask is what you do when you learn that you fucked up (we don't say it quite like that). When I first came on board I know I was asked the same thing; I can't remember what I said three years later.

Sometimes we do stupid things. Sometimes they are intentional, sometimes they aren't. Sometimes it's a simple thing and you lose your keys and it's just annoying more than anything else.
But sometimes our mistakes hurt people. Intended or not, it doesn't really matter. There are consequences to everything we do.

So what do you do?

Understand that sometimes some hurts are big and they take a while to heal from.
Remember that it's not your timeline that matters.
Take responsibility.
Don't get defensive. (this is a hard one, right?)
Be willing to do what it takes to make it better.
Engage in self reflection: try and understand not just the what and the how, but the why. And be willing to change.

No one is perfect. We are all flawed human beings, every single one of us. Life is a process of growing and changing and sometimes we have to move backward to move forward. I think one of the character traits I admire the most in other people is the ability, and willingness, to change how you see things, including yourself.

Spinach and Cannelini Beans with Garlic...And Singing With June

2016-04-27T06:19:00.000-07:00

Welcome back Sarah!

Baby beluga in the deep blue sea, swim so wild and you swim so free…

Thus begins the soundtrack to my life these days. I know the song from my own childhood Raffi tape, but recently picked up a board book with the lyrics at a garage sale. June loves to hear me sing it and it’s become a part of our nightly routine. Eventually I hope it will be the end of the nightly routine, without the incessant ball bouncing that follows. We’ll get there, just not today.

We had a really nice 3 day weekend, Mike, June and I - with lots of extended family time which is always great plus an additional day of quality bonding time for the three of us. It’s always nice to have Mike get to spend more time with June, as they both love it. It makes me sad he was only able to get 2 weeks off after her birth to be home with us. It would be so nice if we could all be home together for the first three months. I know it can be hard for him to only get to see her for a few minutes in the morning and then sometimes, just for the bedtime rituals at night. I send him photos during the day to keep him in the loop.

Tonight we had a very peculiar dinner of matzo ball soup and spinach with cannellini beans and garlic, which prompted Mike to say: “I bet we are the only people in the world eating this combination of food right now.” However strange the combination, the recipe for the greens and beans is a good one, and I suggest you give it a try...only perhaps with something like rice as opposed to the soup :)

Spinach and cannellini beans with garlic and sherry vinegar***

7-8 oz baby spinach (or kale or chard)

1 - 15 oz can cannellini beans (or other white beans)

3 cloves garlic, sliced

2 tbsp + 2 tsp extra virgin olive oil

Pinch of red pepper flakes

1 C chicken broth

1 ½ tsp sherry vinegar

Salt & pepper

-Heat 2 tbsp oil in large saute pan and add garlic and red pepper flakes. Gently saute for a couple of minutes till garlic starts to brown. Add spinach and a pinch of salt and cook till just wilted. Add chicken broth and beans and simmer for about ten minutes, until liquid gets absorbed. Add vinegar and season with salt and pepper. Spoon into bowls and finish with another drizzle of extra virgin olive oil.

*** Note from Randie: Serves 4 as a side. Each serving is 1/2 green, 1 yellow and 2 tsp for you 21 day fixers ****

Enjoy!

Healthy Brownie Batter...21 Day Fix Approved!

2016-04-26T10:01:00.000-07:00

I love chocolate. I love it so much I get angry at people when they order vanilla ice cream. I think it should be illegal.

I have been experimenting over the years with healthy desert treats and these are my favorites. When I am hungry and need a treat and nothing else sounds right, these blow it out of the park.
There are a zillion different combinations and I encourage you to get creative!

Option 1- half mashed banana, 1/2 cup almond milk and full scoop chocolate Shakeology*. (1 red, 1/2 purple)
Option 2- half mashed banana, 1/4 cup mashed avocado, 1/3 almond milk and full scoop chocolate Shakeology. (1 red, 1/2 purple, 1 blue)
Option 3- half mashed banana, half mashed avocado, 1/3 cup almond milk, 1/3 cup plain Greek yogurt and chocolate Shakeology. (As shown in pic) (two servings, each is 1/4 purple, 2/3 red, 1 blue)
Option 4- whole banana with just the chocolate Shakeology, 2 TBSP PB2 , and 1/4 cup unsweetened almond milk. (1 purple, 1 red, 2 tsp)

Of course when you do the avocado/plain Greek yogurt it's SUPER filling and dense as you are adding all that protein and healthy fat to the amount you're already getting from the chocolate shake.

Have fun with it!
Mix, mash, grind, smash and then be sure to devour it. Just be sure you mash the banana and avocado before adding the milk and power, it's much easier that way.

Let me know what you think. Damn, now I am hungry. What do you do when you need a healthy treat?

*I have no idea if this works with any other powder (like a chocolate protein powder because I simply have not tried it :)

The Art and Ink of Living

2016-04-22T07:35:00.001-07:00

I got my first tattoo in 2007. It was in Las Vegas on an anniversary trip with my now ex-husband. I had been wanting one for some time and that seemed like as good of a place as any to do it.

I got two stars on my back, one aqua and one purple, in honor of this thing called mother hood that changed me forever. One for each of my daughters. As I laid there on the table, I channeled my mother/doula self and did some rhythmic breathing to deal with the pain. It actually didn't hurt that badly, but I was so up in my head about it that the nerves were making everything so much worse. There is this thing called the pain-tension-fear cycle. It was first talked about in relation to childbirth, but I think it applies far more broadly. Basically it states that fear creates tension in the body, and tension creates pain, which makes you more scared. And so it goes.

So I breathed. And it helped.

My second tattoo came in 2010. It was the 5th anniversary of my grandfather's death (on the Jewish calendar). He was the epitome of a survivor. He was in Auchwitz and Bergen Belsen; he lost all of his family, watching most of them perish by murder right in front of his face. I could not go to his funeral as I was 8 months pregnant with Edie. I never mourned his death until that day. I miss him still.

The tattoo has Violet's name in Hebrew, psalm 133 "hine matov.." which translates into "behold, how good it is for brothers and sisters to sit together in harmony." The last line is Edie's Hebrew name.

That day, and today, as we roll into Passover, I celebrate being Jewish and free. I honor my children. I celebrate motherhood, sisterhood, choice. I mourn the loss of the strongest person I have ever known, and I pray that his power fills me. He was tattooed by the Nazis to persecute him. I choose to tattoo myself in Hebrew on my arm to remind myself of the past and to always remember how precious freedom is. As I sat in that chair with my sister Rachel next to me, I channeled all the loss I had in those 5 years, all those who touched my heart and left me for a more peaceful place. A grandfather. An uncle. A father-in-law. A friend.

The third tattoo I got was last weekend. I had been wanting it for some time and had it planned out in my head. I had no intention at all of getting it that day, but as my husband and I were walking around Saratoga Springs (a fairly vanilla town if there ever was one) we noticed an oddly high number of inked and pierced people. As we got to the end of the main drag we saw a sign for a tattoo convention and decided to check it out. I knew right then and there that there was another one coming my way. I walked around for a good while waiting to see if an artist spoke to me (in the intuitive sense). I settled on this dude from New Jersey who probably weighed less than my eleven year old and was equally as hairless.

This one was for me. It was to remind me to stay true to myself. To live in the light that I know I have. To keep honest and practice what I preach.

It's also honors my husband and my love for him; he introduced these letters to me and has them on his wrist as well.
It's PMA. Positive Mental Attitude. And a heart, representing love because that is truly what is important in this life.

To Life, to Life, L’chaim!

2016-04-20T05:23:00.002-07:00

This Saturday is the Passover Seder, where every year my family and I get together at my mom’s house and gather around the table to eat, recount the telling of the Jews’ exodus from Egypt and where we take the time to be thankful for the blessings in our lives today. It has always been my favorite holiday. Its many rituals are a perfect example of how every Jewish tradition comes steeped in significance. For every food we eat, there is a reason. The traditions take us beyond the usual pleasures of just getting together with our loved ones for a meal. Ever since I was a kid receiving silver dollar coins for finding the hidden matzah from my Poppy, it’s been a favorite holiday of mine and I can still get quite nostalgic about it.

It is also the holiday where we remember and talk about my grandpa Sol.

My mom’s father, Sol was a Holocaust survivor, the only one out of his family to make it out of the war alive. He lost his mother and father and his sister and two brothers as well as many other extended family members to the Nazis but lived to start a family of his own in Brooklyn, NY. He went on to not only play an immensely important role in all of our lives, but in many others whom he met along the way. To say he was inspiring is to understate it. To say he was kind, generous, loving and full of humor is to put it lightly. He was the greatest man many of us have ever known, his life a huge influence on all of our lives. He spoke and wrote about his childhood as well as his time in the Nazi concentration camps until I think it became too hard for him to rehash those memories. He never really spoke in detail of his family members; I can only imagine how painful it must have been for him to think about them. There is a photo I found a few years ago of his sister, Ruchel before the war when she was about 13 years old and the minute I looked upon her dark eyes, my own filled with tears of immense sorrow. I saw myself in those eyes. I wish I could have known her. So many questions for the person in that photograph, so many lives gone before they could flourish.

One of my grandfather’s greatest gifts to all of us are the stories he wrote about his life that clue us in to the joys and the traumas he experienced before meeting my grandmother in Brighton Beach. He was a great writer and every year we choose another story to read aloud at our Passover seder. And thus we form another bridge between the ancient story of Jewish persecution from the Pharaoh in Egypt, to the enslavement and genocide of the Jews in the Holocaust, to the very personal story of our own family member’s history of loss and survival. It is to not only pay homage to the great man we all love and miss, but to remind us of the ability of the human spirit to overcome such great loss and create beauty and love from unimaginable pain. We in my family are a very emotional bunch, and it is no wonder why. The trauma in our shared histories lives with us today, but we try and remember to live in our blessings and to be thankful for the gifts in our lives, the family we get to share it with and the joys we get to experience.

And to that, I say - L’chaim!

….

As part of our Passover spread, we’re making this roasted carrot dish that I have made a couple of times before and really like. The recipe is from the Meatball Shop in NYC, and it’s the chef’s modern take on Tzimmes, a traditional sweet carrot dish. If anyone need’s a side for the holiday, or just for any other night of the week, I suggest you give it a try!

Honey-Roasted Carrots with Prunes, Walnuts, and Mint

for the carrots:

8 large carrots Cut into 3 X 1-inch pieces (like thick-cut french fries)

1/4 cup olive oil

1 teaspoon salt

1/2 cup honey

for the topping

1/4 cup chopped pitted prunes

1 tablespoon olive oil

1/4 cup chopped fresh mint

1/4 cup chopped toasted walnuts

1/2 teaspoon salt

squeeze of fresh lemon juice

- Preheat the oven to 450°F.

Toss the carrots with the olive oil in a large bowl, and coat thoroughly. Add the salt and toss to coat.

Combine the honey and 1/2 cup warm water in a small bowl and stir until thoroughly mixed.

Lay the carrots out on a large rimmed baking sheet or roasting pan so that they are evenly spaced and do not touch one another. Drizzle with the honey mixture and put the carrots in the oven to roast.

Roast until all of the water has evaporated and the carrots are soft and beginning to brown, 35 to 40 minutes.

While the carrots are roasting, prepare the topping. Mix the prunes and olive oil in a small bowl. Work the mixture so that the prunes are thoroughly coated and not sticking together. Add mint, walnuts, salt, and lemon juice and mix thoroughly to combine.

Remove the carrots from the oven and arrange them on a serving dish. Spoon the topping over the carrots and serve.

Solomon Wieder, 1926-2005

Need a job?

2016-04-14T08:02:00.001-07:00

I am hiring!!!
Well, not really hiring, but looking to invite you to work with me.
Yes, work...
If you call trying to eat healthy, fit a little fitness into your day and talk to friends on social media work.

A little over a year ago, my Coach said to me "Randie, you are killing it - you are seeing great results with the fix, you are super positive and I think you could really do well at coaching, since you're basically already doing it."
"HECK NO - I don't need another job, I'll just sign up for the discount membership to get my Shakeology cheaper"
But this little voice said "Ok, you're 40, you don't need a job, but nothing has made you feel this excited, fulfilled and happy in the form of a job since....well, summer camp or college"
No, its not summer camp, but it might as well be - We have fun challenges, meet great people from all over, enrich our lives and connect quickly. We have goals and can't wait to see each other a.s.a.p.
If you have ever thought about health and wellness as a field to work in, consider this.
Just shoot me an email at coachRandieS@gmail.com and we can talk and I can show you how I have turned a passion for wellness into my job.

One that I do when I leave my other job, in between softball practices, the carpool, and dinner. I make it work for me and I can show you what it takes to make it work for you.
PS - I have every single intention to take this business to the very top & I am only getting started. I want folks with me that want in on this because this is really going to be something special!!!

Super Saturday 2016

Soothing with the hair dryer/Spinach-cilantro pesto

2016-04-13T08:40:00.002-07:00

It's Wednesday: and that means guest Blogger Sarah is in the house!

Is there any worse noise than the sound of your baby’s inconsolable tears?

Two hours ago I thought about starting this post with something along the lines of relishing how great the day was, how some days for some reasons unbeknownst to anyone are just happier days when no matter what the weather, the sun seems to be shining right on you.

And then 8 o’clock rolls around and you start to think, was it the garlic I ate that’s making her cry out so? It can’t be, I only ate an hour ago...Ah, she spit up all over me - that must have been it. Nope. And then mom and dad get testier. “Can you PLEASE just take her into the kitchen with the exhaust fan again? You barely bounced with her in there before!” “She just hates me tonight!” “Okay, let me try feeding her again.” Yes, well, you get the idea…

But while I’ve been home with her all day and she’s really been a doll, what I really want right now is to sit here and find solace in writing while my husband tends to the crazy crier. She’s been smiling all the time now, making lots of eye contact and getting a kick out of my changing facial expressions so it’s been really fun to spend time with her at home.

...ahh the hair dryer...baby likes the hair dryer…baby needs to SLEEP.

...So back to the glorious day full of sunshine (metaphorically, as it was raining). June slept 5 hours in a row last night - hurray! Though that was then followed by waking every hour or so until around 7 when we had our morning ritual of mamma and baby nap time when I let June nap on top of me for the next hour and half or so. I’m always plenty tired by this point so I pass out quite easily until she wakes up caked in sweat from her head resting on my chest. Today I knew the forecast predicted rain all day so I wanted to take advantage of some dry morning hours to take a nice walk and pick up some groceries since it’s been pretty miserable out all week. Anyway, we took a walk, baby napped, I picked up a lovely little air plant for the house and all was well and lovely in the world. Naps went well today and I even had time to clean up the apartment and do some weightlifting! (I opted for the former rather than a shower) Mix that with oodles of little baby smiles and coos and like I said, it was one of those glorious days of motherhood.

Which was why once 4 o’clock rolled around, a combination of my good mood, a happy and sleeping baby and a clean home had me thinking about something fun that I could cook for dinner. I had already bought a piece of salmon, so I knew we would be eating that and otherwise I had a couple of potatoes in the house, some baby spinach and a fresh head of cilantro that I picked up today just because a fresh herb seemed like a good thing to have. Nowadays when I want to get creative in the kitchen, my main obstacle is time. No more are the days when I can dream up an Indian stew and measure out 15 different spices or create a meal with 8 different components. It’s really about just coming up with one interesting element that can transform a humdrum meal into something a little more exciting and get the creative juices flowing.

So salmon, spinach, potatoes...I mean I knew we would enjoy those 3 things no matter what the preparation, but what could take them up a notch and give me a nice 20 minute task while June finished her nap?

It wound up being a delicious spinach-cilantro pesto.

The idea occurred to me when I was trying to think of something more interesting to do with spinach other than saute it (even though I still did this too, just for some extra healthy greens on the plate). I blanched and shocked my spinach and cilantro and then blended it with toasted almonds, garlic, olive oil and lemon juice. We ate it over potatoes that were par-boiled and then crisped up in a hot pan once it was dinner time. I saved the rest of it in the freezer and know it would be good with any number of things once the mood strikes next.

Oh goddamn, I think a loud noise woke up the (finally) sleeping June. And nurse, burp, bounce, sleep. Repeat. Good night.

Spinach-Cilantro Pesto

3 oz baby spinach

1 small bunch cilantro

⅓ C toasted slivered almonds

¼ C oil (i used a combination of sunflower + olive)

Juice from ½ lemon

1 clove garlic

Salt and pepper

-blanch spinach & cilantro in boiling water for 10 seconds, shock in ice water, then drain and put in food processor.

-add almonds, garlic to greens and process until finely chopped.

-add lemon juice, oil and salt and pepper to taste

Be The Best Version of YOU

2016-04-11T05:35:00.003-07:00

In 2009 I tore the ligaments in my right ankle. I tripped over a dip in the concrete about 1/4 mile into a 5k, and because I am stubborn like no other, I kept going.
I was in a boot for the rest of the summer.
My physical therapist suggested I try yoga as a means of strengthening all the surrounding muscles so I could rebuild the strength in my right side. It worked. I went religiously to this class and six months later I was stronger than ever.
The part I always hated was the mental component. She always talked about releasing your mind and leaving judgement behind. I struggled with that. I could never stop looking at the person next to me. I am competitive by nature. I wanted to get deeper in the pose, hold it longer, appear more graceful-do everything better than the person next to me.
I missed the whole point.
Recently I did yoga again and though clearing my mind is still a challenge, I didn't even notice the people around me. I am no longer in a competition with anyone else. I don't need to be smarter or skinnier or richer than the person next to me.
I just need to be the best version of myself.
Am I a work in progress? Of course! We all are. That's what life is about.
So today, let go of expectations. Say fuck it to what anyone else thinks. Just rock who you are.

Lentil Soup and the Virtues of Mise en Place

2016-04-10T10:46:00.002-07:00

The first time I ever heard the phrase "mise en place" was while watching an episode of Top Chef. It's French for "putting in place" and it's basically a fancy term for getting yourself all organized and set up before you start cooking.

Now for many of you out there, this is probably obvious. Not for me. My underwear drawer if full of bunched up piles so I can't see anything past the same 5 pairs I seem to wear over and over (washed, of course!). My closet is a mess. My pantry has no order and would make some of my OCD friends very, very uncomfortable.

I have been cooking for almost 30 years and this concept changed my life. It's so simple and yet it makes a huge difference. Do you have any idea how many times I have creamed butter and sugar only to realize I am out of flour? Or the chaos that ensues as you tear apart the cupboards looking for that one spice you KNOW you bought last month. It has to be here somewhere, behind the 757734 other mislabeled spice jars, right?

Now I start by taking out what I need. I chop my vegetables first. I measure out my spices. Who knew that's what the cute tiny glass bowls were for? I made sure I had stock (which I usually do given my depression-era tendencies of food storage). I measured and rinsed my lentils, And now the soup is simmering on the stove, the counters are clean, and I am snuggling while typing next to this guy.

This is Pablo. He is a 4 year old Yorkie Poo. He weighs 9 pounds and likes to bark at imaginary people and snuggle. He does not eat lentil soup (but only because I don't allow it).

I make a variety of lentil soups but this one is a favorite that I tend to fall back on. It's vegan, gluten free, healthy and delicious. And it costs almost nothing to make. I like to make it veggie-heavy to add more sweetness and stretch it.

Ingredients:

-2 cups red lentils, rinsed

-1 cup carrots, chopped

-1 cup celery, chopped

-1 onion chopped

(note, I don't worry about finely chopping as I puree he soup when I am done.)

-1 tbsp garlic paste* (see note below)

-1 TBSP coconut oil

-1/2 tsp black pepper

-1/4 tsp red pepper flakes

-1 tsp cumin

-1 tsp coriander

-1 tsp Himalayan salt

-5 cups stock (i like vegetable in this but use whatever you have)

-1.5 cups low fat coconut milk (I used the silk brand in the refrigerated section. Make sure you use unsweetened, should be around 45 calories a cup.)

Heat up an enamel pot (or stainless steel, I just love my Le Crueset for soup. Just make sure it's heavy-bottomed) over medium heat. Add in the oil. Through in the veggies and saute for about 10 minutes or until the onion is translucent. (aren't you glad you had them all prepped?)

After they have cooked for the 10 min, add all the spices (including the garlic paste) and cook for another 2 minutes, stirring well. Toasting them really brings out the flavors.

Add the lentils and stir well. Add the stock and stir with a wooden spoon, deglazing the bits from the pan. Bring to a boil and then cover and turn the heat to low. Simmer for about 30-40 minutes or until everything is soft and most of the liquid is absorbed.

Turn off the heat and add the coconut milk. If you don't have one, I highly recommend getting an immersion blender, It's the easiest and least messy way to make pureed soups. You can use a blender and do it in batches....just make sure it's cool first. Hot soup can explode in a blender and it's a crime scene when it does,

This soup is filling and so so so good. You can make it spicier by adding in jalapenos when you saute the veggies but my kids would balk at that.

This makes about 12 cups, and each one is 2 yellow and 1/2 green if you are following the 21 day fix.

*Garlic paste: This is an amazing ingredient I discovered at an Indian market when I was experimenting with Indian cooking a few months ago. It is literally just pureed garlic and it's an easy shortcut. If you are using fresh garlic add like 3-6 cloves depending on your taste.

Enjoy!!