Einstein said, “Insanity is doing the same thing over and over again and expecting different results”.  Take a moment to consider your routine.  Do you eat the same foods week after week?  Do you participate in the same activities?

Having a routine is necessary and can be comfortable; it allows us to accomplish all that is required on a day-to-day basis.  Altering your routine can open up new vistas, new ways of approaching your life and even provide uncommon nourishment.

What can you do differently this week?  For instance, if you routinely go to a club and workout on exercise equipment, why not take a class this week,  Zumba, TRX, or indoor cycling?  If you have always wanted to take a yoga class why not put it on your schedule this week?  You get the drift.

If you routinely eat the same foods, try a new food.   All this takes is a little planning. Have you ever made a smoothie for breakfast?  I use a simple recipe which includes water, Vitamineral Green, a frozen banana and 1/4 cup of blueberries (or any other fruit of choice).  I sometimes add a teaspoon of Chia seeds or 1 tablespoon of flax-seed meal.  I personally choose not to add milk or yogurt (dairy) to my smoothie since Greek yogurt with fruit is one of my staples for breakfast on the run.

I love this breakfast from Cynthia Sass’s book,  Cinch:  1/2 cup of Greek yogurt, 1/2 cup of cooked quinoa, 1/2 teaspoon of cinnamon, 1 cup of cubed fresh pineapple and 1 teas. of slivered almonds.  Cynthia’s book suggests recipes that include a “lean protein, a plant-based fat, seasoning, produce and a whole grain”.  If you have not tried quinoa, it is an “amino acid rich seed” mild in flavor and a bit crunchy.

Another idea is to eat according to color.  It is a good rule of thumb to choose foods (fruits and vegetables) from the full color spectrum.  I like to walk down the produce aisle and pick fruits and vegetable that appeal to me because of the richness of their color.  Note, these are usually the ones that are in season.   Below is a recipe from the March issue of  Whole Living magazine.  It is gorgeous on the plate:

Roasted Sweet Peppers and Carrots with Orange and Hazelnuts:

2 small orange bell peppers, halved and seeded

5 medium carrots, trimmed, scrubbed, and halved

2 Tbsp olive oil, plus more for drizzling

Coarse salt and freshly ground black pepper

1 navel orange, peel and pith removed, sliced

1 clementine, peel and pith removed, sliced

1/4 fresh goat cheese

1/4 cup toasted hazelnuts, chopped

1 Tbsp sherry vinegar.

Preheat Oven to 425 degrees. On a rimmed baking sheet drizzle peppers and carrots with olive and season with salt and pepper.  Roast flipping once until golden brown and tender, about 20 minutes.  Arrange roasted carrots and peppers with the oranges on a platter.  Top with crumbled goat cheese and hazelnuts.  Whisk vinegar and remaining 2 Tbsp oil; season with salt and pepper.  Drizzle over vegetables.

Would love to hear what you did differently; let me know!

Whispers of the Breath Diva:

In this moment I create myself anew!  I savor this moment!  I savor this new experience.

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