Health PinUp™, Issue 5, Vol. 3: Spring Awakenings, May 2010
Back to the Basics
Remember how simple life was when you were a kid? You slept, ate, went to school, did homework, had play dates and didn't sweat the small stuff. Since then life has become more complex but underneath it all you are still that simple kid. Learn how to re-invent your day and get back to the basics by identifying what is important to you and getting rid of the rest.
Simple Living
Make a list of your priorities. What is important to you? What do you value most? Assess your commitments. Which of these are in line with your priorities? Evaluate your time. Re-design your day where you see inefficiencies. Simplify tasks. Only focus on what is essential, delegate some of these, say no to the rest. Limit your communications. Put a limit on when and how you handle the flow of emails, IMs, paper mail, and phone. Streamline your life. Create a system and a process for routine tasks like errands, laundry, cleaning, bills and paperwork. Declutter your surroundings. Get rid of as much junk as possible on an annual basis. Embrace a healthy diet. Eat as whole and organic as possible 80% of the time, don't care the other 20%. Enjoy what you eat 100% of the time. Essentially, "Be Healthy, Be Organized, Be Efficient, Be Balanced™", Marianne can help you acheive it all.
Recipe of the Month: Prep Once, Eat Multiple Times
Ah, summer is right around the corner and nothing beats a perfectly packed picnic. The trick is finding foods that are healthy, delicious and stay fresh throughout the day. Here is one that stays good for the day and for the week. Sweet Potato Salad. Ingredients: 4 med sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks; 1 large onion, preferably red, chopped; 1/2 cup extra virgin olive oil; Salt and freshly ground black pepper; 1 to 2 tbs minced fresh hot chili, like jalapeño; 1 clove garlic, peeled; Juice of 2 limes; 2 cups cooked black beans, drained (canned are fine); 1 red or yellow bell pepper, seeded and finely diced; 1 cup chopped fresh cilantro. Preparation: 1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt/pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing; 2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.; 3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day. Yield: 4 servings. Enjoy some at your outdoor extravaganza and refrigerate the rest for enjoyment throughout the week.
Get Outdoors/Get Active
It's time to focus on getting in shape and what better way then to take it outdoors. Enjoy long walks, runs, hikes and playing sports. If you are also interested in IMX Pilates, it is moving to the park www.bnbscoach.com/fitness.html. .
