Our trip to the mountains ended on January 2nd. We came home. We unpacked. We allowed ourselves one more day of “our normal routine” before the belts tightened on our healthy habits. To me, my new year started on January 3rd. I’m focusing on feeding myself – physically and mentally.
I’ve read half of a book so far this year. That’s about 150 pages more than 2012.
I’ve stepped away a bit from the tweets and the updating and the number-crunching. It’s a good thing. It really is.
I’m working on measuring successes based upon happiness level – how it affects me and my family – and little else. I’ll report back on that one.
Most importantly, I’m spending as much time on myself as I am other things. Letting the constant entertaining and even more incessant working lag a bit. Using those moments to pay closer attention to what I eat and the way I feed myself. Not making excuses anymore – work, events, my toenail fell off (this really happened) – and just doing it. Quit saying it’s too cold/early/tiring and make it work. Vanity is a strong motivator but so is wanting to feel better. To walk taller and more lightly. You’ll see the fruits of that here, I sure hope.
Lemony Spinach Hummus – makes roughly 2 cups
This isn’t so much a recipe as a shopping list – this hummus is embarrassingly easy to make. Hummus has protein, which is what you want in healthy snacking. There’s antioxidants in the lemon and garlic, too. The perils of hummus snacking, for me, is always the pita or chips. As much as I love them, I’m learning to eat hummus with crispy cucumber slices (i ate one plain and didn’t die, for those who know my disdain for them), radishes and zucchini wedges. If you have willpower, nosh on this hummus with some whole wheat pita chips or some papadum.
- Combine the chickpeas, garlic cloves, and chives in a food processor and pulse until roughly mixed. Add the spinach, lemon zest and squeeze in the lemon juice and puree until smooth. With the processor running, drizzle in the olive oil. Taste and season to your liking with salt and pepper. Garnish with some crunchy salt, some herbs or celery leaves or some chopped chives. The lemon in the recipe will help the hummus keep a vibrant color for a day or two if you store it in an air-tight container.
Some other snacks and healthy recipes I’ve been pinning or pining away for: