“Don’t be satisfied with stories, how things have gone with others. Unfold your own myth.” – Rumi
Your materials for this week:
I am so happy you’re here! These next 3 weeks are for you to fully invest in yourself so that by the time we finish, you will be feeling renewed, refreshed and recharged. We all need that as mothers who are constantly giving, giving, giving. For these next 3 weeks, I want you to put yourself and your needs first. (gasp!). Yes, really. It’s important and you’re important.
Let me tell you a little bit about how this will all work. You’ll receive emails from me every weekday (you get the weekends off!). The emails will be your guide to the content for the day and they will link you to this page which will house the videos, materials, and articles for the week. You can skip ahead if you like and read all the way down this page, or you can take it as it comes, it’s up to you.
Each week, we’ll have a theme. The theme this week is energizing your body through food. I think it’s important to start here because what you eat has an enormous impact on how you feel everyday. It’s huge. You will be amazed how very small changes in your diet can make you feel healthier, stronger, and more energetic. It’s always good to tackle the most impactful piece first.
We’ll connect throughout the week on the Facebook forum. The forum is a great place to ask questions, share thoughts and connect with other moms. If you haven’t joined yet, just click here to join our private group. (For those who have never been on a private group, nobody can see what you’re writing except for the people inside our group! It won’t show up anywhere else.)
Thank you again for being here! I’m so glad you are.
(Click on the image below to open)
(Click on the image below to open)
We discuss & agree on meals as part of our weekly family scheduling routine. The weekly calendar includes healthy meals for lunch & dinner plus time blocked for work, exercise & play. I also always have a couple of pantry/freezer based meals ready to go for mid-week emergencies.
Healthy chunked down to the kiddos- I make sure all of my raw, fresh veggies are already cleaned, cut, and stored in the fridge for the kids. I also put out a plate of raw veggie options that I know my kids like on a big plate before dinner, that way if they don’t eat the veggie I prepared for dinner, I at least know that they had them before dinner! In our house it’s called ” veggies in the family room”time named by my 6 year old
I don’t shop with children unless it’s an emergency. My weekly trip to the Farmer’s Market is my sacred time to stock up on the basics (kale, grass fed beef, apples) can be thrown together easily for weeknights and special treats to keep the kids excited about fruits and veggies (purple cauliflower, cherimoya).
Mediterranean Pasta Salad
- 1 lb pasta, such as bow-tie or penne
- 1 small heads broccoli, cut into florets
- 1 zucchini, diced
- 1/2 cup kalmata olives, pitted & diced
- 2 pints cherry tomatoes, halved
- 4 oz. feta cheese
- 2 T olive oil
- 2 T balsamic vinegar
- 2 tsp dijon mustard
- salt & pepper to taste
- fresh basil, if available
1 – Cook noodles in boiling water according to directions on package, usually for 10-15 minutes.
2 – Pre-heat oven to 350 degrees. Arrange broccoli, zucchini, olives, and cherry tomatoes on a large baking sheet in a single layer. Roast for about 15-25 minutes, or until broccoli is fork-tender.
3 – In a large bowl, whisk together oil, vinegar, mustard, salt & pepper. Taste for seasoning and add more of either ingredient to suit your tastes. Add cooled noodles to dressing and toss to coat.
4 – Cool vegetables slightly and then add to pasta and dressing, tossing to combine and coat evenly with dressing. If in season, garnish the salad with thinly sliced ribbons of basil leaves.
Recipe submitted by Leah Kent
- Pick a day! Choose one day to prep most of your veggies and your meat. Store them in plastic bags or glass containers until you’re ready to use them And choose another day to do your food shopping each week.
- Keep your meals simple. Instead of coming up with a new recipe each day, pick a few tried and true dishes and try to add some variety (for example – for your pasta night one week, you could add in seasonal vegetables with lemon and parmesean cheese, the next week, you could make spinach pesto to go along with your pasta and do a side salad). I save tons of time making meals like this.
- Double or triple your batch and freeze the leftovers for another night you don’t feel like cooking. It’s especially easy to do this when you’re making soup, sauce or chili. You’ll be thrilled when you pull this out of the freezer another day.
- Make sure you have staples always stocked in your kitchen so you can always pull together an easy meal.
- Commit to cooking only 3 nights per week. Make enough so that you can have leftovers for the other nights.