oranges and gt's trilogy kombucha
it's been a week. a long week. i've been shifting gears and changing schedules for my upcoming extensions program with my local yoga studio. i'm excited to be a part of the program and do the things i love (even more) and be around people who want to do the same.
there's been a lot of good around these parts these days. i think it's partly because i've been taking the right steps to having a healthier winter. if you know me, i'm the first to say i am not a big fan of winter. in the past, i've allowed winter to get the best of me. i have binged on unhealthy foods, was relatively inactive when it came to exercising and spent a lot of time in front of the computer or watching movies.
i knew that at the beginning of winter i didn't want to feel like that so i stayed committed, involved, and passionate about the things i love. and you must be saying easier said then done, and while thats true i have found that by simply just by setting an intention or having a mantra it will manifest somewhere throughout your day.
i am strong,
it's my intention to love who i am.
and with that and little bit of pushing yourself, winter (or any situation) is not as bad as it may seem. tiny problems or road blocks are magnified when you are unhappy/ unhealthy. that why it's important to incorporate proper foods, movement, communication in our lives. so we can enjoy the good things when they are in front of us. to love yourself and also to feel loved.
so often we allow ourselves to shut down or close our doors because we are vulnerable. no one wants to feel exposed. but by putting yourself out there and talking about things that make you feel that way will not only release tension that you have built up inside yourself, but it will allow you to be a more liberated person.
these are thoughts in my head right now. and now a yummy cooked meal that will get you through the winter months.
stir-fry kale with tempeh and pecans
1-2 tablespoon extra virgin coconut oil
1 medium sized shallot
3 cloves garlic
1 head kale (deveined and torn into tiny pieces)
1 package of tempeh (cubed)
1 tablespoon nama shoyu
1/3 cup halved pecans
1/2 teaspoon red chili flakes
pinch of pink himalayan sea salt
drizzle of raw agave nectar
heat the oil on medium in a large non-stick pan. saute shallots and garlic for about 2-3 minutes alone, and then add cubed tempeh and pecans. continue to keep stirring the contents of the pan until the tempeh becomes cooked through. I always taste test this!
then add kale, chili flakes, and salt. Cook thoroughly and then add nama shoyu and agave nectar. serve immediately and garnish with black pepper.
is winter hard for you? do you find that certain seasons are easier to maintain a lifestyle you're apart of?