Ever taken part in a ”Burning Bowl” ceremony?  The Unity Churches do this at year's end. It's a wonderful way to let go of whatever you'd like to release. Any thought, habit, situation, illness, place or person . . . which you feel brings negativity to your life.  

Make a list of what you want to let go of and burn it over a flame. Watch it turn to ash as you visualize those things leaving your life. 

Then make a list of what you want to accept into your life. Put it away to read at the end of 2015.

I've done this at a church service and as a family -- I highly recommend it! 

Wishing you a safe and very Happy New Year!!!

Anyone else feel humbled / overwhelmed / somewhat annoyed by technology?

In the past six months I've learned how to create an ad on Facebook, create a FB fan page, schedule posts and create this blog with gadgets and links and buttons.  That feels pretty good, but Twitter and Pinterest still seem beyond my grasp.

I think part of it is my own inner conflict -- as much as I recognize that social media is the new normal, I don't want to spend my time trying to figure out how to spend more time on the computer or on my phone.

So, how to create an identity that feels authentic and really represents me and build a network of people who want to follow me and care what I have to say?

I'm open to suggestions on how to be in the social media realm without it taking over my life!

Comments welcome!!!

Florentine Meatballs

This is a recipe from Rachel Ray and the Food Network

It's one of my son's favorites, and my husband, who doesn't like cooked spinach, raved about this the first time I made it!

Ingredients

1 box frozen spinach, defrosted in the microwave (I've started chopping fresh spinach instead)
1 1/3 pound (1 package) ground turkey breast
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1 3/4 cups milk, divided
3/4 cup bread crumbs, 3 handfuls
1/2 cup grated Parmigiano-Reggiano, 2 palm fulls


Coarse salt and black pepper
Extra-virgin olive oil, for drizzling


Sauce -- (cut the amount in half, it makes a lot -- sometimes I don't even make the sauce)

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
1/2 teaspoon freshly grated nutmeg, eyeball it


1/4 cup parsley leaves, chopped


Directions

Preheat oven to 400 degrees F.

Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.

While meatballs are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.

Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Recipe courtesy Rachael Ray

Have a milestone birthday coming up or just past?

Recently visited friends from over 25 years ago, to celebrate a 50th birthday.  I'm humbled and awed by the people they've all become, honored to have been invited, and still dumbstruck that I'm now in the '50 and Over' group.

I thought I'd have more things figured out. I thought I'd feel more grown-up. I thought 50 seemed so much older than it does now that I'm here.  

And yet, I feel more centered and willing to say what I think. Better at being sorting out what's important and letting the rest go. I'm more tolerant and less needy, more relaxed and feeling fit -- really the best shape of my life.

What have you found as you've hit milestones?  What do you notice about yourself as you age? Yes, all those physical issues -- eyes, joints, hearing . . . but from a personal standpoint, what are you experiencing?

Happy Halloween!!!! 

Dressing up? Going to a party? Turning off the lights and pretending you're not home?

I have to say, it feels very anticlimactic this year -- I didn't make the time to put out as many decorations as usual, and tonight our son will be heading out with friends.

Change -- it happens all the time, some days the changes are so small I don't notice them, and other days, like now, it feels like a smack in the head with a whole new life stage.  

Really, though, the little changes have been adding up as our son grows -- so back to the original statement that change is happening all the time.

Anyone else grappling with what life looks like with a teenager who isn't around as much? I know it brings on all kinds of new opportunities. Trying to keep that in mind when I feel a little lost in this new stage.

My husband and I are not dressing up, at least I don't think we are.  We may be helping scare other people's children at the high school haunted house. Tonight's plan is still TBD!

Wishing you a wonderful Halloween, and weekend, whatever you do!

Leaves, leaves, leaves -- I love fall and the turning leaves!! Can't get enough of them.  I live in the mountains of Colorado, and feel like I need to soak up every bit of color and store it for the winter.

This year has been incredible -- everyone (everyone - haha, no exaggeration there!) is talking about how amazing it's been.  Usually most of the leaves have already fallen, sometimes weeks earlier.  

It seems crazy to be so gaga about this glorious fall, but when you're looking at not seeing the grass again until sometime in late April, if you're lucky, then maybe it makes more sense that people here are so excited about all the color, the mild, sunny days, the blue skies and golden leaves, and this year we've even had more orange and red hues than normal. 

A few photos I took in the park near our house -- they don't do the scenery justice. My husband took some much better ones.  I'll get those downloaded eventually!

In the mountains, we have mostly aspens, some cottonwoods and willows, and then other varieties -- chokecherries and bushes which give us some dark reds and oranges. These are some photos of the aspens.

I dig the whole fall season.  Crunching in the fallen leaves, drinking apple cider, lighting fall themed candles (spice scents), putting out fall and Halloween decorations, cooking warming meals.  Watching Wallace and Grommit's Curse of the Were-Rabbit (love that movie!). 
I really seem to nest at this time of year.

Though I've noticed that over the past few years as my son gets older and more involved, the fall decorations have been coming out later because I'm busier keeping up with his activities.  At least that's my excuse!

Would love to hear about your fall traditions or favorite things about this season -- and any great, healthy recipes you turn to at this time of year.

Wishing you a glorious season, wherever you are!

What are you waiting for?

I turned 50 a few weeks ago.

Last spring I decided this would be a year of trying new things. 

The celebration began in July when my son and I took a cooking class -- great fun!  It's the second one we've taken together, and hopefully not the last.

Garvin, making the chapatis for our Indian meal.

Love that my son wanted to do this!!!

Signed up for a watercolor class, it was cancelled, so I bought a Groupon to paint at a local art studio with a guided tutorial, and some wine. I'm thinking the wine will be a huge help! That happens next week.

In two weeks my sisters and I head home to visit our mother. While there, my mom and I are taking a cooking class as another birthday treat.

There's a drop-in ballet class to attend on Mondays. Haven't been in a ballet class since I was 10.  I don't remember it as a positive experience, but something is drawing me back. Might be November before I have a free Monday, but it just extends the celebration.

That leaves paragliding.  Wanted to try it for years.  What have I been waiting for?  No idea.

I've just researched the cost and what's involved.  Now all that's left is to schedule it -- no small feat with a teenage son who has activities every weekend. But taking a step I've been thinking about for 6 months feels like great progress!

Exciting -- these new forays.  I guess it's a Bucket List, though I don't have one written down. Maybe that's next.

What's on your list or in the back of your mind? What's a step you can take today to start the process? Join me in doing something you've always wanted.  It's a blast!

I'll post photos after the paragliding.  

Let me know what's on your list!!!

Mongolian Beef

Now that it's turning cooler, I start thinking of using my slow cooker again.  Really, it would make sense to use it in the summer when I don't want to heat up the kitchen, but somehow I have yet to do my meal planning that way.

This is one of my family's favorite slow cooker recipes -- it's just an all-around favorite, come to think of it.  

I found it on Stephanie O'Dea's web site, http://crockpot365.blogspot.com

Mongolian Beef

·                  1 1/2 pounds flank steak

·                  3 cloves garlic, minced

·                  4 sliced green onions--one is for garnish

·                 1 t dried minced onion (or 1/2 fresh onion, diced very small)

·                 1/2 cup soy sauce

·                 1/4 cup white wine

·                 1/4 cup cooking sherry

·                 1/2 T white wine vinegar (optional)

·                 1 t sesame oil

·                 1 t molasses

·                 1 t ginger

·                 1/4 t black pepper

·                 1 t red chili pepper flakes (I used ½ t when not doubling it)

·                 1/2 T peanut butter (if allergic, use black bean paste)

·                 3 T brown sugar

·                 1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)

** Note -- I usually triple the amount of sauce, at least, and sometimes I add julienned carrots and water chestnuts for color and crunch.  My sister adds mushrooms.

Directions

Slice your meat in thin strips and toss in a Ziploc bag with cornstarch.

Add all of the liquid and dried spices to your slow cooker

then the peanut butter -- mix well

Add garlic and three of the sliced green onions.

If you are using fresh onion, add that now, too.

Put your meat on top, and toss gingerly to coat.

Cover and cook on low for 4-6 hours. Flank steak is thin, has very little fat, and will cook quickly. If your crock tends to cook hot, check it after 3 hours.

The meat is done when it is no longer pink and has reached desired tenderness.

Serve over steamed rice and garnish with freshly sliced green onion.

Hope you enjoy this -- we really, really like it!

Cajun Jambalaya 

Recipe courtesy of Emeril Lagasse

My son requested this for a birthday dinner, and LOVED it!!! It's easy and tasty. 

12 medium shrimp, peeled, deveined and chopped

4 ounces chicken, diced

1 tablespoon Creole seasoning, recipe follows                           

2 tablespoons olive oil                                                               

1/4 cup chopped onion                                                               

1/4 cup chopped green bell pepper                                    

1/4 cup chopped celery                                                      

2 tablespoons chopped garlic                                             

1/2 cup chopped tomatoes                                                      

3 bay leaves                                                                        

1 teaspoon Worcestershire sauce                                             

1 teaspoon hot sauce

3/4 cup rice

3 cups chicken stock

5 ounces Andouille sausage, sliced

Salt and pepper

Emeril's Bayou Blast:

2 1/2 tablespoons paprika

2 tablespoons salt        

2 tablespoons garlic powder

1 T black pepper

1 T onion powder

1 T cayenne

1 T dried oregano

1 T dried thyme

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Refrigerator Oatmeal

This is the only way I've found to get my son to happily eat oatmeal.  The last time I tried serving him cooked oats for breakfast, he very nicely asked me not to do that again.

Thankfully, my sister told me about this -- lots of variations.  I've started using almond milk instead of cow's milk, and if I'm feeling lazy, I use a flavored yogurt and don't add any sweetener.

Enjoy!

Refrigerator Oatmeal

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and flavorings. Put lid on jar and shake until well combined. Remove lid, add fruit and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Flavor Options

      Mango/Almond

• 1/4 teaspoon almond extract
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 1/4 cup diced mango (approx. half of a small mango)

      Blueberry/Maple

• 2 teaspoons maple syrup (more or less to taste)
• 1/4 cup blueberries (or enough to fill jar)

Banana/Cocoa

• 1 tablespoon cocoa powder
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Peanut Butter/Banana

• 1 tablespoon peanut butter (may substitute PB2 powdered peanut butter)
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

Raspberry/Vanilla

• 1/4 teaspoon vanilla extract
• 1 tablespoon raspberry jam, preserves, or spread
• 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Apple/Cinnamon

• 1/2 teaspoon cinnamon
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 1/4 cup unsweetened applesauce, or enough to fill jar

Pumpkin Pie 1 serving of Vanilla Shakeology ½ cup canned pumpkin puree ¾ cup unsweetened vanilla almond milk 1 tsp pure maple syrup (or raw honey) 1 tsp pumpkin pie spice 1 Tbsp coarsely chopped raw pecans With Fall approaching, pumpkin and spice flavors really appeal to me.  Creamy, rich and still good for you!!!

Calories: 271 Total Fat: 10 g Saturated Fat: 1 g Cholesterol: 5 mg Sodium: 349 mg Carbohydrate: 31 g Fiber: 10 g Sugar: 15 g Protein: 19 g

Sweet Potato Salad

This salad is topped with hearty sweet potatoes--a superfood that is high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch!

Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 2 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, chopped
½ medium red bell pepper, chopped
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside.
Set aside.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Nutritional Information (per serving):

Calories: 236

Fat: 11 g

Saturated Fat: 2 g

Cholesterol: 0 mg

Sodium: 194 mg

Carbohydrate: 32 g

Fiber: 6 g

Sugar: 16 g

Protein: 5 g

P90X/P90X2 Portions (per serving)

½ carb/grain

1 vegetable

½ fat

½ fruit

P90X3 Portions (per serving)

2½ carb

1 fat

Body Beast Portions (per serving)

1 starch

1 fat

2 vegetables

1 fruit

21 Day Fix Portions(per serving)

1 green container

1 yellow container

1 blue/orange container