Ease Your Commute
On your drive (or ride) to work, turn on some soothing music -- or just sit in silence. When you come to a stop, use that moment of stillness to take a few slow, deep breaths. If you travel by public transportation, act as a "human tape recorder" by tuning into all the sounds around you, suggests mind-body expert Kate Hanley. "Because we tend to home in on just one sound, reversing the way we listen can give our brains a break and leave us more refreshed," she explains.Catch Yourself Complaining
And stop! Ask yourself what's really causing your rant -- do you feel stuck? Resentful? The idea isn't to bury your feelings, but to get at the heart of what's bothering you most, and keep yourself from perpetuating a story rather than a solution to change whatever it is that's bothering you.Today's Meal Plan
Each day this week, eat five or six small meals rich in fruit, vegetables, and other complex carbs. Supplement with organic, hormone-free animal protein if you want. A typical meal might be three ounces of protein (the size of a smartphone), 1/4 to 1/2 cup carbs (whole grains, sweet potatoes, or fruit), and unlimited nonstarchy vegetables like leafy greens. It might also be an apple with almond butter or a smoothie.Today's Recipe
Try this delicious almond and chicken soup with sweet potato, collards, and ginger.
Sweet potato and almond butter give this soup a creamy, decadent texture.
Ingredients
Serves 4- 4 cups chicken stock
- 1/2 yellow onion, diced
- 1 minced garlic clove
- 1 large sweet potato, peeled and diced (2 cups)
- 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 cup smooth almond butter
- 1 cup collard leaves, coarsely chopped
- 2 tablespoons minced fresh ginger
- Coarse salt and freshly ground black pepper
- 1 lime, cut into wedges
Directions
- Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
- In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
- Ladle the soup into bowls, and squeeze with lime wedge.
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