I’ve been thinking a lot about…
… being grateful. I know. Pretty cliché this time of year. But gratitude is such a powerful, positive emotion, I just couldn’t help myself.
My beautiful mother was diagnosed with terminal cancer when she was far too young. We and she experienced, of course, many emotions.Her most powerful one? Gratitude. She was grateful for so many things: her life well lived, being given time to say goodbye, her children… Our final weeks together were full of sadness, of course, but also full of laughter, amazing memories, and hope. Her gratitude made the days positive and peaceful. I was and am grateful for that.
With exercise and our bodies it is easy to focus on negative things: Our challenges, aches, inabilities, imperfections.
I task you with, instead, being overwhelmingly grateful for your body. Focus on what it CAN do. Decide on and define a journey forward based on stretching yourself and your body, within the limits of what is possible. Rather than berate yourself for not being able to run a marathon, celebrate how far you can run! Increase your mileage from 3 miles twice a week to 4. Find beauty and strength in the marks that show your past journey. Wrinkles from so much laughter. Stretch marks from your precious babies. Discover the areas you can change. You can always get stronger. Your diastasis may never completely resolve, but you can build stronger abdominals and hips. Your herniated disk may be permanent, but you can still build a rock solid back.
I’m not suggesting you become complacent. But berating yourself for what you cannot do and bemoaning what you no longer have is cruel and fruitless. Be grateful for the body you have NOW. Embrace meaningful projects to get stronger, faster, more mobile, more confident, more relaxed…
There are so many fabulous ways of training in ways that compliment where you are and help you progress in meaningful, positive ways. We’d love to help you if you’d give us a few hours of your time. Contact me today to get started.
I’ve been eating a lot of…
Last month, I shared a yummy yogurt, cilantro sauce and promised a chicken thigh marinade to give you a protein rich base for the sauce… As many of us will be indulging in a lot of poultry this weekend, I thought instead I would share a delicious, healthy, and simple salmon recipe:
Walnut & Cilantro Crusted Salmon:
1 ½ lbs. Salmon (Pacific Wild, skin on)
1 whole head cilantro (washed and spun dry, you can remove the really large stems, but no need to be too fussy)
1⁄3 cup raw walnuts
2 cloves garlic (minced – even though you put it in the food processor, don’t pop the cloves in whole. They tend to stay too chunky!)
2 TBSP butter
Salt and pepper to taste
Preheat oven or BBQ to 400oF
If oven baking, line a glass pan with parchment. If BBQing lightly oil your fish grill.
Process cilantro. Add walnuts and process until chopped. Add butter, garlic, salt and pepper and process until combined (should be like a paste in consistency).
Portion salmon, leaving skin on. Press cilantro mixture onto fleshy top and sides of each filet. Place skin side down on parchment or preheated fish grill (BBQ).
Cook until the thickest part of each filet reaches 145oF – approx. 18-20 minutes, or until salmon flakes with a fork.
Serve with a dollop of the sauce from last month, or it’s quite delicious on its own. Toss some kale in hot olive oil with a dash of hot chili peppers, garlic, and a quick squeeze of lemon!