Forever

For the rest of my life......that's the goal. 

The A-HA moment is when I realized that eating healthy and exercising isn't to be the skinniest I can be but to take care of the body that I've been given.  Everything else will come.  It's scary to think about the hours that turned into days of time I've spent reading about diets and exercise. What I should eat and what I shouldn't. Oh and be sure that every single one of them contradict the other!!! It's absolutely ridiculous!   I'm so fed up with it.  And I'm done. I'm done obsessing about how skinny I once was and how fluffy I am now. I'm tired of feeling guilty about a 4 mile run run I should have been lifting weights.   Or taking the day off either. Frankly, I know I need to lose weight but I should do it with the purpose of feeling great, feeling healthy and taking care of myself.  The weight will come down if my balance and priorities are where they need to be.   Also, lose the urgency! I've always tried to do what will gain me the fastest results.....which in turn led to nothing because it wasn't maintainable.  Well this time....I'm not setting a weight loss goal for a specific time or cutting out anything that I love to eat.  I love Mango! I'm so sick of people telling my that mango has way to much sugar in it.  Hello people! Its the most purest kind.  The kind that grows from the ground. ugh. Done, done, done I tell ya! :)  So let's raise our glass, (of water) and cheers to loving ourselves for all the things we do right and the awesome ladies that we are. :)  Love you all.

Healthy on girls.....

Black Bean Salad with Lime-Cilantro Vinaigrette

I discovered this recipe on Pinterest the other day and have made it three times already! It really is soooooo good! The other day Keith said, "Good tasting healthy food is hard to find, but this is healthy and it really does taste good." I've made this and ate it in corn tortillas once and then tried it another time with brown rice added. Both ways were delicious! Hope you like it! (Original recipe from onceuponachef.com)

 

Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Servings: 6-8

Ingredients

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot (I used green onions)
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita (I used 3-4 T and it was still great!)
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

Instructions

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.