Hello again friends, and probably for the last time in 2015!
The New Year is fast approaching and this is the first spare moment I have had to write…let alone make a healthy dish that isn’t just chicken tossed on lettuce.
I am sure you can all relate to the chaos that is Christmas time and what that can do to your routine. I had all these fabulous pictures in my head of me organizing my time to blog, along with working extra hours, making/buying gifts, wrapping said gifts, hitting the gym and socializing…
Apparently I thought I was super woman as well :/
Of course the usual instead happened. I worked more, socialized more, crammed in gifts and promptly picked up on of my client’s colds which halted my workouts and led to more comfort food than I’d care to admit!
NOT TO WORRY.
If my training as a coach has taught me anything, we ALL have slip ups…and always will. The main difference between people who bounce back and those who continue down that path is…don’t waste time wallowing. Get up, dust off your ego and get back at it! No crazy diet or slaving at the gym only to burn out in 2 weeks. Just start today with one whole day of healthy eating. Take your daily treats from 5 down to one then ditch them from there. Get back at a 20 minute workout that will leave you feeling empowered..not dying or too sore to workout the next day! Baby steps back and you will be there in no time, and actually want to stick with it.
For more help in this department…Try this tasty twist on the dreaded weight loss staple we call salad and while enjoying that, you can head over to my article on 5 Steps To Stay Motivated.
Slimming New Year Salad with Cashew Hummus
Salad
- 1 Romain heart sliced thin
- 1/4 Purple cabbage head diced in ribbons
- 1/4 cup Pomegranate aerials or the seeds from 1/2 the fruit
- 1/4 Avocado cubed
- 1/2 Cucumber chopped
- Top with fresh chives, a dollop of cashew hummus and sprinkle of chia seeds
Cashew Hummus
- 1 cup raw cashews
- 1/4 cup tahini
- 1/3 cup lemon juice
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/8-1/4 teaspoon cayenne
- water
1. Soak cashews in a bowl of filtered water for at least three hours or overnight . Drain and rinse, then drain well and place in food processor.
2. Add remaining ingredients to food processor and puree until completely blended. The texture will be thick. Add water, 1/4 cup at a time, until desired thickness. When left thicker, this makes an excellent dip or spread too. Add your fave herbs for a different taste.