It's been far too long since we've connected here. Time to nip that in the bud! I've missed you!
How are you? How's life going for you?
The last few months have been a bit of a wild (and awesome) ride for me. I've been TA-ing for the most wonderful Culinary Nutrition Expert program, teaching people how to use essential oils to improve their (and their families') lives, and working on a very cool group coaching program!! (Definitely keep an eye out for that one - because I'll be sharing all the details very soon!)
Lots of good things! And lots to be grateful for.
But in the midst of a lot of professional goodness, I found that my self-care routine had been taking a bit of a back seat. (Raise your hand if that sounds familiar.) I know I'm not the only one who struggles with maintaining self-care and work-life balance!
It's an ongoing thing. Life is always gonna be busy, right? Things are always gonna happen.
So what are we gonna do about that? Well, I've decided that I've got to stop putting myself last. And you know what's kind of awesome and amazing?
I'm finding that my relationships, my body, and my business will ALL benefit from my re-commitment to self-care.
You can't take care of others if you're not taking care of yourself.
AmIright? So from here on out - and I'm putting it out into the interwebs for all of you to hear...and hold me accountable - I'm recommitting to doing what I need to do in order to love and respect myself AND be able to serve all of you best.
Let's start with food! Today, I've got a delicious delicata squash salad for you. It's seasonal, simple, and so delicious. If you haven't had delicata squash before, then you need to try this. It's a personal fave, inspired by a recipe a dear friend of mine sent me last year! Ready? Here we go:
Super Simple Delicata Salad
1 delicata squash
1/2 tablespoon EVOO (or coconut oil)
1 teaspoon pure maple syrup
Sea salt and ground black pepper, to taste
Leafy greens Enough to fill a plate. (I used mesclun and spinach.)
1/4 cup of walnuts (roughly chopped)
1 tablespoon of dried cranberries
For salad dressing:
1/2 tablespoon EVOO
1/2 tablespoon balsamic vinegar
1 teaspoon dijon mustard
Splash of freshly squeezed lemon juice
- Wash squash and slice it in half long-ways. Scoop out the seeds.
- Slice squash into half-medallions (as pictured) and place in a medium-size bowl.
- Add EVOO, maple syrup, and sprinkle of sea salt and black pepper. Toss to combine/lightly coat.
- Place on parchment paper-lined cooking sheet and bake for 20 minutes at 350F.
- Place greens on plate, and sprinkle walnuts and cranberries on top.
- In a small bowl, mix all salad dressing ingredients together.
- When squash is finished baking, add it to the top of your salad. The warmth of the squash will warm your salad just the right amount, making it a nice salad for cold weather.
- Drizzle with salad dressing, and enjoy!
Let me know what you think! And take me up on this self-care challenge: Do at least one thing today to take care of yourself. What will it be? You are so worth it, my friend. XO