I think of myself as a healthy person. I also know that I'm someone who can practice extremely good will power when I need to. But this week was a little contradictory to both of those things. I started running again every other day, and doing yoga. I also grew sprouts and mixed up a couple salads full of quinoa, kale, nuts, and fresh veggies. I spent a couple hours one evening soaking at the local hot springs, and took plenty of time to enjoy the insanely beautiful weather, laying on a blanket in the park and taking my dog for really long walks. This same week, I made two loaves of banana bread, one of which I intended to share, but you can guess that never happened. I also went out for drinks on several occasions with friends, and completely indulged one night on pizza. And I didn't argue when my friends insisted I be the one to take home the leftover slices, which I ate for breakfast the next morning. Another night I gave in and bought a box of cookies at the grocery store. There's a reason I don't normally allow such a thing to regularly be in my kitchen. (It's two days later and the cookies are gone.) And as I type this, it's 2:30 on a Sunday afternoon and I am still in my pajamas and have barely left my bed all day, except to snack. I was supposed to go on a hike, but the weather is less than ideal.
I feel like for every healthy thing I do, something unhealthy cancels it out, like cookies and laying in bed. I love indulging in life. I guess it's just all about balance. Did I do good at balancing it this week? Probably could of done better, but hey, at least I'm enjoying life and seizing moments. At the end of the day that's really all that matters. Here are a few iphone and camera photos from my great week:
Here's the recipe for the kale salad pictured above. It's one of my favorite, easy recipes lately. And to save yourself a step the kale wouldn't have to be sauteed. I just prefer it a little wilted and to eat the salad warm. :)
::: Chickpea Kale Salad :::
(adapted from The Stone Soup)
1 can of chickpeas (garbanzo beans)
1/2 to 1 bunch of kale, depending on size (I like the curly leaf varieties)
1 tbsp of fresh lemon juice
3 tbsp extra virgin olive oil
freshly grated Asiago cheese (or Parmesan. I just prefer Asiago.)
salt & pepper to taste
red pepper flakes to taste
garlic powder (optional) to taste
Wash kale leaves and remove stems/ribs if too course. Chop into fine slivers. Saute in a pan on medium heat with a little bit of olive oil, garlic powder, salt, and pepper. Cook just enough to slightly wilt and remove from heat. In a large bowl, mix together the olive oil, lemon juice, red pepper flakes, salt, and pepper to form a dressing. Stir in the chickpeas. Add the kale, mixing to incorporate the dressing. Grate cheese over bowl and mix together. Taste to adjust seasoning. Add more grated cheese on top for serving!