WAYS TO ENJOY YOUR LIFE!
#1 — Don’t allow the fear of failure to stop you from taking risks
While we will all do more to avoid pain than to gain pleasure in the short term, we need to flip our thinking so that we look more to the long term. We must ask ourselves questions like, “Why am I so worried? What’s the worst that can happen if I just take a risk? What’s the potential outcome 2, 3, 5, or even 10 years from now?
#2 — Remember that you’ve got this — you’ve pulled through before, and you’ll pull through again
Other ways to achieve it: all you have to do is realize that you’ve pulled through in the past and you’ll pull through again. Jot down how you were able to figure out a once-desperate situation. Recall the times when things seemed dark and bleak, but somehow, one way or another, you figured it out. You did it before and you’ll do it again.
#3 — Immediately disrupt any and all detrimental behavior and negative beliefs that are holding you back
I talk about beliefs because worry is born from a state of negative beliefs. There are different ways to come to the “chronic worrying path”. We worry because we believe we’re not good enough, smart enough, or capable enough to see something through. We worry because we don’t think we have what it takes. That leads to negative thinking, and a set of resultant behaviors that help to close the loop of negativity.
#4 — Your self-worth doesn’t rely on others’ opinions of you — ignore the naysayers
Make a conscious decision right now to do it. Decide, right here in this very moment, that your life means more than others’ opinions of you. And tell yourself you’re not going to worry about it anymore. It’s just not that important. It’s not worth your mental health. Just keep doing you and moving forward. All of the rest will eventually fall into place over time.
#5 — Anything in life that’s worthwhile, will never, ever come easy
Worrying does a huge number on us. It takes away on every level.
Physically, emotionally, spiritually and or financially. But, in order to move away from worry, not only do we need a major shift in our focus, but we need a strategic plan for the future. We need to set goals, create a plan, take action, persist, and never give up. Find your way back!
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Salmon fillets are gently poached and served with a sauce of tarragon, parsley and Dijon mustard. Ready in a mere 20 minutes it’s a great, healthy, mid-week meal. Serve with crisp potatoes.
Skinless fillets 2
Tarragon 2 tbsp, chopped
Flat-leaf parsley 2 tbsp, chopped
4.Dijon mustard 2 tsps
White wine vinegar 2 tbsp
Olive oil 2 tbsp
Watercress or new potatoes to serve.
Bring a shallow pan of water to a simmer. Drop in the fillets, put a lid on the pan and cook for 5-6 minutes.
Put all the other ingredients in a small food processor and whizz until smooth (if it’s too thick, add a splash of water).
Lift the fillets up and drain.
Serve the cooked fish with potatoes, watercress and the sauce.
Have in mind that the kind of breakfast you should eat depends on the activity you are going to do that day. If you are going to exercise or not, the intensity of your physical activity, etc.
It is important to eat breakfast, but when you get up early in the morning to go out for a bike ride you don’t want to stuff yourself or you will feel bloated while riding your bike, and that is a very uncomfortable feeling.
If you have to hurry every morning before you go out to work you don’t want to spend hours cooking and eating breakfast. You don’t want eat a lot either, just the proper amount of food with the best quality of ingredients to keep you strong and sharp the first hours of your day.
So here there are some examples:
BAKED EGG IN AVOCADO
1 avocado, pitted
salt & pepper, to taste
Preheat oven to 425F. Crack the first egg in a bowl, then pour gently into the hole of one of the avocado halves. Do the same for the 2nd egg. Sprinkle with salt and pepper. Bake for 10-15 minutes, depending on how cooked you like your eggs.
MIXED BERRY AND YOGURT SMOOTHIE
BREAKFAST FOR A CYCLIST COMMUTER
Have you ever had a chance to try healthy food delivery? Where the meals are already cooked and delivered to your door? Where you just need to choose and order your weekly meal sets? Activeats provides such service and I’ve had a pleasure to try it out, because as far as I am concerned, if you…
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Summer is here with sunny weather, flowers, veggies, warm water in the pool. Time to collect our vegetables and enjoy them. I hope you like this recipe too!
For the Roasted Chickpeas:
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 teaspoon salt
- 2 teaspoons fresh lime juice
- 1 tablespoon olive oil
For the Cilantro Lime Vinaigrette:
- 1 shallot, minced
- 2 cups packed fresh cilantro leaves, stems removed
- 1 large clove garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
For the Salad:
- 4 corn tortillas
- 1 tablespoon olive oil
- Salt, to taste
- 6 cups chopped Romaine lettuce
- 1 cup chopped red cabbage
- 1 cup grape tomatoes, cut in half
- 1 cup fresh corn kernels
- 1 large avocado, pit removed and sliced
- 3 tablespoons fresh cilantro, chopped
- Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
- Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
- Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
- While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
- Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2″ strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
- To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.
LINKS OF REFERENCE:
Dra Martha A Castro Noriega
Original: Our Chicken is always open