I got a call from my older brother to go out for bowling on a day when work was very frustrating and tiring. I declined at first, because I was VERY upset and I really didn’t want to show the black medusa (aka the craziness of my life). I already had planned what I was going to make for dinner (this recipe was part of it). However, I felt bad as my younger brother was REALLY looking forward to it.
I was still in such a cranky mood, both of them were so excited to go out for bowling. While I did suck at bowl (to the point where I needed bumpers in the second round LOL), it sure was fun. After that, we went out to eat, (what happened to the dinner that I was going to make?) Through the telephone call alone, my brother already knew that I had a horrible day and took me out to cheer me up. Connecting with our loved ones, the people who you can trust can open doors to happiness, joy and a sense of vitality for life.
While eating the chocolate jubilee from Pancake parlour. I was reminded of this quote I stumbled across Susan’s website.
Mindfulness is simply being aware of what is happening right without wishing it were different; enjoying the pleasant without holding on when it changes (which it will); being with the unpleasant without fearing it will always be this way (which it won’t) James Bara
Establishing a healthy eating regime is not just about avoiding unhealthy foods and restriction. It involves developing a healthy relationship food that fits in your lifestyle. Food should not only be seen as fuel or calculating every single nutrient (while this is necessary for nutrition assessment for a patient in private practice or in a hospital). That is the time we take to eat should be a joyful experience. Sometimes, what we plan to do or eat may not always work out and it’s very easy to condemn ourselves. Nevertheless, it’s important to realise and understand that every step you take in creating a positive attitude with healthy eating is a step worth taking.
This recipe was adapted from the Woolworths magazine. Nectarines are in season and this can be a great side dish for main meals. It requires little time and preparation. I was skeptical making this, however, exposure can open doors to new possibilities and my favourite part of this salad was the texture. The fennel along with toasting the hazelnut has a light crunch that is combined with tasting the nectarine and hints of fennel fronds. I added some rocket leaves to. My brother is not a fan of rocket leaves so I used baby spinach leaves for his salad.
Every day, I am making a choice to be mindful and flexible when I eat and not be so hard on myself because at the end of the day, our family, friends, mental health and social life is just as important like our physical health.
- 2 small fennel, trimmed and shaved
- 2 yellow nectarines, halved, stone removed, thinly sliced
- 20g parmesan, shaved
- 1/3 cup roasted hazelnuts, roughly chopped
- 1/3 cup Gold Balsamic & OIive Oil Dressing
- 1/2 cup Rocket or baby spinach leaves
1. Combine all ingredients except dressing in a serving bowl. Drizzle over dressing to serve.