Monthly Archive for: ‘April, 2019’
We have been talking a lot about EQ, lately: self-awareness, self-management, be kind and empathize with others (always).
But, what about PQ or BQ? I’m talking about physical or body intelligence. Recently I found myself saying to someone half my age: keep in mind that your body of tomorrow is a direct result of the choices you make today. And, alas, a day later I saw this article in my news feed: exercise helps you live longer no matter when you start.
The good news continues. It is never too late. This is true of EQ and PQ. If you really want to have better relationships (now and tomorrow), take a step forward… maybe that first step is as simple as asking more questions and listening. If you want to feel better or make an investment in that body of tomorrow, take a step forward… whether it’s getting a move on or kicking a habit that no longer serves you. It is never… too late.
Sunshine and spring have finally made it to Virginia. Fresh strawberries, crisp lettuce & of course asparagus, just to name a few of my spring favorites. Spring brings a much greater appreciation for the simplicity of fresh, local food. The farmer’s market is showing signs of spring, inspiring me to break out some of my classic seasonal recipes. This recipe is an old favorite I bring out when the first asparagus comes to harvest in Lynchburg.
Roasted Asparagus with Lemon Zest & Cheese
· 1-pound asparagus
· 1 tablespoon extra-virgin olive oil
· 1-2 tablespoons finely grated hard cheese, such as 3-year gouda or parmesan
· 1 tablespoon lemon zest, plus lemon slices for garnish
· Salt & pepper to taste
1. Preheat oven to 450°F. Fit a baking sheet with parchment paper.
2. Cut the last inch from each stalk of asparagus and discard. Spread stalks out on a prepared baking sheet.
3. Drizzle with olive oil, using a pastry brush to coat each stalk, or simply turning the stalks over with a fork until they are well coated.
4. Sprinkle with cheese and lemon zest, and then season with salt & pepper.
5. Bake for 10-13 minutes, until tops of the asparagus, start to turn crisp and stalks are bright green. They should be tender through. Serve hot, with lemon slices for garnish.
Source: Foraged Dish
2 t salt
1 c fresh or frozen baby peas
4 c penne or cavatappi
3 T olive oil, divided
1 can (14 oz) artichoke hearts, quarted, drained
2 t fresh garlic, minced
1 c feta cheese, crumbled
2 T fresh parsley, minced
1 T lemon zest
2-3 T fresh lemon juice
⅓ c grated parmesan cheese
1. Bring 1 gal water to boil with salt. Blanch peas 1 minute, shock in ice water, drain well.
2. In same pot, cook pasta al dente. Drain, reserve 1 c pasta water. Return pasta to pot.
3. In large skillet, heat 1 T olive oil over med heat. Sauté artichoke hearts 3-4 min, add garlic, cook 1 min.
4. Add to pasta, along with peas, feta, parsley, lemon zest & juice, remaining olive oil & pinch of salt. Toss to combine, add pasta water as needed to coat. Heat through, serve parm on side.
Maintaining (or improving) our relationships, work and personal, is directly tied to how emotionally intelligent we are. And how emotionally intelligent we are starts with our self-awareness. But how easy is it to be self-aware? How accurate are you at diagnosing whether your mood and behaviors are picking people up or dragging them down? Before you interact with others (arrive at work or walk in the restaurant to meet your best friend) check in with yourself. How am I feeling: positive and upbeat? Tired and deflated? Full of dread or doubt? Thankful? Resentful?
“Awareness is the greatest agent for change.” —Eckhart Tolle
Recently, I had the privilege of speaking to a group of educators about nutrition. My focus was on “wellness’ and what that actually means. We live in an era of diet culture (often masked as wellness) and one of the biggest challenges is navigating our way through the misinformation. Over the years, my stance on diets has evolved and I would now consider myself an “anti-diet” dietitian. I work with clients to support body positivity & intuitive eating. I encourage clients to shun dieting “rules” and focus on nourishing their body with good food. This philosophy is certainly not meant to oversimplify the challenge of weight loss (39.8 % of Americans are considered obese), but to accept the reality that our current culture of dieting is not working. The following opinion piece Why You Can’t Lose Weight on A Diet is a must-read for anyone who has struggled with their weight and/or eating.