Weekends often get the ketchup and relish treatment in our house.
Saturdays seem to get filled with tasks, as we ketchup (catch up) on the things that we’ve lost track of this past week. Are the bills paid? Mail sorted/filed/recycled? Laundry done and put away? General clutter under control? Dishes clean and put away? Garden weeded and watered? Lawn mowed? Bathroom cleaned? Car filled with gas (ugh!), cleaned out, and washed?
Then on Sundays, we add a layer of relish. We relish our family with hugs and time together. Relish our home by enjoying the work we’ve put into it. Relish our friends with an impromptu party. Relish our free time and ‘me’ time with a little relaxation.
Sometimes it feels like we exhaust ourselves on Saturday, do absolutely nothing on Sunday so we can “recover”, and then we’re back at work on Monday. (Dare we say this method just doesn’t cut the mustard anymore?) This weekend we’re going to put the ketchup and relish in balance. We’re going to make sure there’s lots of relish on Saturday, and a bit of ketchup on Sunday. It’s going to be a great weekend!
In honor of today being the last mountain stage in this year’s Tour de France (and the 100th anniversary of the Tour being in the Alps), why not get on your bicycle today? Create your own “Tour” and identify trails that you can make into different stages. Over the course of the next couple of months, you can see your region from the seat of a bicycle!
The links below have different kinds of trails listed for all of North America. Check here for information about some major European trails.
Mountain biking * thousands of jeep and forest roads, singletrack and double-track trails, gravel rail-trails, technical hillclimbs and steep descents, easy cruisers and epic rides– something for mountain bike riders of all abilities and experience levels
Rails-to-Trails * former railway lines that have been converted to multi-use trails for public access and enjoyment. The nationwide rails-to-trails effort has yielded great trails and paths around the country for walking and running, road and mountain biking, in-line skating, and horseback riding for equestrians
Road biking * everything from easy road biking routes and rambles to moderately strenuous cruises and extended epic century bike rides – on thousands of back roads, country roads, cycling routes, and paved rail-trails
Bastille Day was a week ago, but the Tour de France is still going on, so we have a French-style recipe today.
To make this salad into a main dish meal, double the salad dressing recipe, and marinate 2-3 ahi tuna steaks in half the salad dressing for about 20 minutes. Discard the dressing used as marinade. Sear the ahi tuna over high heat (or grill over a high flame) on both sides, about 2 minutes a side. Slice the tuna into thin strips. Make larger salad portions and divide the tuna among the salads. Garnish with the chopped tarragon on top of the tuna. Makes 3-4 servings.
2 organic red onions, diced
4 medium organic tomatoes, diced
1 organic cucumber, halved lengthwise and diced
1/2 cup pitted kalamata olives
1 small head organic red-leaf lettuce leaves, stacked and sliced into 1/4-inch strips, then halved crosswise
1 garlic clove, minced
2 Tablespoons tarragon vinegar
3 teaspoons Dijon-style mustard
1 Tablespoon organic or fresh-squeezed lemon juice
1/3 cup olive oil
freshly ground black pepper
1 teaspoon chopped fresh organic tarragon
In a large bowl, combine the onions, tomatoes, cucumber, olives, and lettuce and toss with your hands until everything is evenly distributed.
In a small bowl, combine the garlic, vinegar, mustard, and lemon juice. Whisk in the oil in a s stream until well blended. Season to taste with black pepper.
To serve, gather a handful of salad and gently drop it onto a salad plate, forming a pyramid. Sprinkle with the dressing and top with the fresh tarragon.
A bribe is really something you get when you do something to make someone else happy.
A reward is something you get when you do something that makes you happy.
As a parent, you’ve probably bribed your kids into good behavior – or seen it at the grocery store. “If you’re good, I’ll let you pick out a candy bar at the checkout.” (Why not offer an apple after they’re paid for? But that’s a different issue.)
As an adult, you can reward yourself for doing your exercise every day, for drinking enough water, for eating 5 servings of vegetables each day, for dropping a dress size. Choose a reward that will motivate you to do your best. Here are some we love:
Jewelry * The good stuff. Maybe a charm bracelet with a charm for every reasonable increment (10 pounds, or a dress size, or every half-marathon, or something like that).
Stars * On the calendar, yes. For every day of exercise, give yourself a gold star. It’s motivating to see them add up through the month.
Tickets * Choose a play or concert or movie premiere you want to see, but maybe can’t quite justify. Reward yourself by enjoying the event. If you miss your goal, give them away. (No, we’re not kidding.)
Sporting goods * If you want some new equipment, put it out there as a reward. This could be a new or new-to-you bicycle, treadmill, kayak, golf clubs, tennis racquet, or … whatever you want.
Membership or Lessons * If you’ve been working out at home, a gym membership might be the perfect reward. Dance lessons or a fitness class or a cooking class (healthy cooking!) are other options. Or maybe you want to learn about meditation or flower essences or making soap. Maybe you want to learn a foreign language or how to play an instrument. If it’s interesting to you, learn it as a reward.
Travel * Whether it’s a weekend in a downtown hotel or a week in your dream destination, reward yourself with a trip to get away from it all.
Spa * From a manicure to a massage to a full day of treatments, a spa is a delicious reward for a busy person.
When it’s hot, be sure to increase your water intake, and eat plenty of wet foods. If you don’t feel like cooking, you still need to be eating. There are plenty of good hot-weather meal choices, from cool soups to wraps to grilled foods (use that outdoor grill) to main-dish salads.
You can still exercise, but you may want to do it in the comfort of your air-conditioned home or gym. You may want to break up your exercise sessions into several 10-minute sessions, so you don’t get overheated. Be aware of heat index warnings, and don’t work out outside unless you’re conditioned for the weather. Remember that heat + humidity = thunderstorms, and be prepared for severe weather if you’re going to be outside.
Make sure you chew your food. Your stomach doesn’t have teeth. Unless you chew every single bite, you’re not going to lose weight, you’re not going to get the nutrients, you’re not going to have a clean colon, you’re not going to digest properly.
You’re eating whole grains, you’re eating legumes, you’re eating vegetables – all foods with fiber. Make sure you chew. The ideal is fifty chews per bite, but aim for at least thirty. Of course, counting your chews is kind of odd, so try this – chew each bite until it’s so liquified you could drink it.
The Environmental Working Group reports that meat and dairy have significant environmental impact.
Americans’ appetite for meat and dairy – billions of pounds a year from billions of animals – takes a toll on our health, the environment, climate and animal welfare. Producing all this meat and dairy requires large amounts of pesticides, chemical fertilizer, fuel, feed and water. It also generates greenhouse gases and large amounts of toxic manure and wastewater that pollute groundwater, rivers, streams and, ultimately, the ocean. In addition, eating large quantities of beef and processed meats increases your exposure to toxins and is linked to higher rates of health problems, including heart disease, cancer and obesity.
[...]
Eating and wasting less meat (especially red meat) and cheese can simultaneously improve our health and reduce the climate and environmental impact of food. Choosing grass-fed, free-range, pasture-raised and/or organic products also helps to expand market demand. As the market grows, more farmers and ranchers will choose more sustainable and humane production methods, which in turn will make these products more affordable and available.
Choosing healthier, greener food is important, but significantly cutting the greenhouse gas emissions that contribute to climate change will also require governmental action. We all need to get engaged to push for comprehensive public policies that put the nation on a path to greener energy. Reducing meat production’s negative impacts on soil, air and water will take stronger regulatory enforcement and better policies – in addition to significant changes in meat consumption habits.
The report is a goldmine of information on the impact of how we eat. Even if you’re a meat or dairy consumer, you’ll learn a few ways to make smarter choices for the planet.
Try the quiz (as a pre-test or post-test for the rest of the report), and check out the excellent graphics. Then be a smarter, healthier consumer.
Every month at Marilu.com we have online classes – an opportunity for you to learn more about healthy living from Marilu and her hand-picked coaching staff.
Classes are included with your membership! Not a member? Sign up now!
Here’s what you can look forward to for the rest of the year!
VIVA LA VEGAN * July 11-22, 2011 It’s not too late! We still have a lot of class left! Join today!
Mother-daughter Coaches Jan & Kyra bring us the facts and the fun about vegan (or vegan-ish) living. They’ve shown us that it’s not about what you’ve eliminated…it’s about the delicious things that you ADD to your plate. You don’t have to be a vegan to enjoy this class.
HEALING PRACTICES * August 15-26 2011
Coach Robbie, an anthropologist, shares healing practices from around the world.
BACK TO BOOTY SCHOOL—EUROPEAN SEMESTER * September 2011
We’re going “on location” (virtually) with Coach Evi to explore healthy living in Europe. Recipes, lifestyle and cooking tips from several different European countries…it’s our own version of a semester abroad!
GRATITUDE * October 2011
As we prepare for the holidays, we get into a mindset of gratitude and abundance with Coach Robbie.
GLUTEN-FREE LIFE * October 2011
Coach Jill helps us understand the gluten-free life. If you have family or friends who are GF (for any reason), join us for recipes, cooking tips, and lifestyle tips.
HOT FOR THE HOLIDAYS * November-December 2011
This class is your all-around holiday preparation and organization class with Coach Jan.
Long, long ago, in a galaxy far, far away, we worked in a different industry, and we had a contract technical writer from the local newspaper. She happened to be a food writer. She happened to share this recipe, and we love it still. So thank you, Mary G.
Back in that long-ago time, we only had button mushrooms. Today we have lots of choices. Try a mix of creminis (baby bellas) and shiitake caps.
To toast nuts, put them in a dry skillet over medium heat, shaking the pan continuously, so the nuts don’t burn. When they smell like toasted nuts, they’re done. Don’t let them sit in the hot pan; they’ll keep toasting. Or, you know, burning. We learned this the hard way.
Serve the pate with crackers (check to make sure they’re dairy-free) and raw veggies.
~*~ ~*~ ~*~ Mushroom Nut Pate Blue * Serves 6
2 Tablespoons Earth Balance dairy-free margarine
1 pound mushrooms, sliced
1 small onion, sliced
1 clove garlic, minced
3/4 cup slivered or sliced almonds, toasted
1/4 cup hazelnuts, toasted (rub off the skins in a clean, dry kitchen towel)
2 Tablespoons olive oil
1/4 teaspoon dried thyme
salt
dash of cayenne (red) pepper
toasted sesame seeds for garnish
Melt the Earth Balance in a large skillet. Saute the mushrooms, onion & garlic until most of the liquid has evaporated and the onion is soft. Remove from heat. In blender or processor (or Vitamix, for a really smooth consistency), chop nuts – set aside 2 Tablespoons. Continue chopping and drizzle in the oil until the mixture is well blended. Add the mushroom mixture and seasonings, and blend thoroughly. Stir in the remaining chopped nuts (for a little texture). Mold into loaf and sprinkle with toasted sesame seeds. Serve with crackers and veggies.
