New Years often comes in with a list of inspired resolutions and we feel really good about achieving them. Unfortunately, what often happens in making plans to achieve them is that we set up a lot of should's and shouldn't, become frustrated in that struggle and before we know it are no longer pursuing them. (There's even a Ditch New Years Resolution Day slated for January 17 now, based on a poll showing the average resolve lasts just 17 days. 😊)
Could it be that when we resolve to carry out the plan, we lose our connection to the inspiration it started with? When we go up into our heads believing that we'll feel inspired and good about ourselves by achieving this goal through this plan, we move out of our hearts and the source of the inspiration.
What if the feeling of inspiration and well being we're looking for in the resolutions and changes we write down on New Year's Eve is available right now?
Join us to hear more:
And, what if this recognition that the feeling of well being we experience when we see ourselves making change applies to our experience with food too? Are we sometimes looking for a feeling of well being when we reach for food that's actually available within us right in that moment, without eating the food?
That was a very new idea for us not that long ago, and counter-intuitive. But we've seen the truth of it in our lives and would love to share that with you if you'd like a free consultation. Just leave us a note in the comment field below.
And the recipe this week is a Bean & Rice Salad inspired by Mary McDougall, Dr. John McDougall's wife. Thank you Mary, we've enjoyed this meal time and time again.
To Your Amazing Health,
Connie and Bill
Bean & Rice Salad adapted from Mary McDougall (Serves 4 - 6)
- 4 cups cooked brown rice
- 15 ounce can black beans, drained (Eden brand uses no salt)
- 15 ounce can garbanzo beans, drained (Eden brand uses no salt, if salted, rinse beans)
- 1 bunch scallions, diced on the diagonal
- 3 stalks celery, sliced diagonally
- 1 red bell pepper, chopped
- 4 ounce can of chopped green chilies
- 1 cup frozen corn
- 1 cup frozen peas
- ½ cup cilantro or parsley, chopped
- 1 cup salsa
- 2 tablespoons hot sauce (optional)
- 2 large avocados, diced (for garnish)
- 1 lime, juiced over avocado (for garnish)
In a large bowl add rice and all other ingredients except avocado and lime. Stir and mix well.
Prepare individual large salad bowls with lettuce greens in the bottom and scoop salad on top.
Garnish each salad with avocado and lime juice.