I hope you are enjoying your summer and savoring every moment of August. My goal in the next couple of weeks is to really slowdown and take some time for my self before the excitement of the fall season. I hope you can do the same. Practice some real self care. I know it’s not always the best time with getting children off to school but if you try a few of the ideas below it will make all go much more smoothly. What do you like to do that really lights you up and helps you recharge? For me it’s walking outside, reading, flowers, a pedicure and salt baths. I have tips below on how you can start to incorporate self-care and self-love into your life.
My summer group coaching class was epic! So much fun with great guest teachers and trainers. I will be announcing the dates for the fall session next month. We will start mid October and finish right before Thanksgiving. I have so many great topics and recipes planned to bring us through the new season.
Slow Roasted Tomatoes with Quinoa Pilaf
3 Vine Ripened Tomatoes
Preheat oven to 275
Cut the tomatoes in half horizontally, rub a small amount f the olive oil and a pinch of salt and bake seeds side up at 275 for 3-5 hours, or until they look nearly sun dried and caramelized. Serve warm or at room temperature.
Cook 1 cup quinoa to 2 cups of water, bring water and quinoa to a boil, lower to simmer and cook tightly covered until all water is absorbed.
Stirring once. Then fluffing with a fork when removed from the heat.
1 small onion, diced
2 tablespoons extra virgin olive oil
2 cups frozen peas
1 celery stalk, sliced thin
½ cup slice almonds
Heat oil in a medium saucepan, add onion and celery and cook about 5 minutes or until soft. Add peas and cook an additional 5 minutes. Fold quinoa into vegetable mixture and then gently fold in almonds
Top tomatoes with quinoa pilaf and serve as a meal or side dish.