Say no to fear and yes to acceptance.
Lately my anxiety levels have been a tad high. I’m not exactly sure why but I think what’s making it worse is the fact that I keep trying to figure out why it’s happening. The same thing goes when I have a stomachache. I try to figure it out until I’m blue in the face – not literally but you get my drift.
Last night and this morning I tried a new ritual.
Before bed I said to myself:
It’s ok to feel anxious
It’s ok to have a stomachache
It’s ok to not always feel the best.
By accepting it and not pushing it away I’m able to feel what’s going on in my body instead of trying to change it.
This can certainly apply to you if you have a specific issue that you’re dealing with and can’t exactly figure out how to feel better about it. Start with acceptance and miracles will happen.
I woke up this morning feeling…. Different.
There’s something to this acceptance thing. Try it out! I dare you!
***With Thanksgiving here in 2 days I had to share a delicious recipe with ya’ll. It’s for gluten free stuffing!
Hazelnut Stuffing adapted from Terry Walters Clean Food Cookbook
Serves 6
3 tablespoons extra virgin olive oil
1 large yellow onion, diced
5 stalks celery, diced
½ pound cremini mushrooms, diced
½ cup diced dried apples, no sugar added
2 tablespoons chopped fresh rosemary
2 tablespoons dried parsley
1 cup hazelnuts
6 slices gluten free rice bread cut into ½ inch cubes and toasted
½ cup organic vegetable stock
¼ cup tamari
2 tablespoons mirin
Freshly ground black pepper to taste
½ cup toasted slivered almonds
Chopped fresh parsley for garnish
Preheat oven to 400 degrees F
In a large skillet heat the oil over medium heat and sauté the onion until soft. Add the celery, mushrooms, apples, rosemary and dried parsley and sauté 4 minutes. Fold in crushed hazelnuts and toasted bread cubes and remove from heat.
In a small bowl, whisk together stock, tamari and mirin. Drizzle over stuffing mixture to evenly soak. Season with pepper to taste and gently fold to combine all ingredients. Place in a large casserole or stuff into a roasted winter squash and bake 25 minutes until top is lightly toasted.
Remove from oven then top with almonds and fresh parsley – serve.