Greens, greens, they’re good for your heart. And, so much more.
Martin and I enjoyed our traditional New Year’s Day meal at one of our favorite restaurants, Mama Dip’s. We have been dining there for 35 years. No kidding.
While the restaurant is not high on my list of healthy fare, I believe tradition trumps healthy, once in awhile.
I ate the traditional pork, black eyed peas, yams, and collard greens. Their perfect corn bread completed the meal.
It may not guarantee me wealth and health and sweetness in the new year, but the joy we had in honoring this tradition counts.
Just three years ago, the collard greens would have produced the most child like scowl, and I would have asked for another option.
This year, I gobbled them up with a new found love. Scowl turned happy face!
I share this with you because it is an example of a tiny step in transformation to healthier living.
My meal on January 1, 2016, was not only tasty, but it gave me a moment of great satisfaction and pride!
It is all about baby steps. It is all about a decision to live healthier. It is all about putting your mind to it.
If you would like support in putting your mind to it and creating small, yet sustainable steps to improve your health, give me a call.
If you would like to know how I transformed my health, give me a call.
If you would like to know how to get excited about greens, give me a call!
I would love to be your health coach for 2016!
In the meantime, like many a mother figure has preached…..eat your greens! Don’t give up on them.
Check my blog for recipes!
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Did I ever tell you to eat your greens? Can’t remember but I do remember being so
amazed and happy, that Jamie loved broccoli when she was so young. She called them
flowers.
Yes, I remember that! Thank you for reminding me!
I will give that a try. Thanks
With very few ingredients on hand last evening and determined to eat my red swiss chard, I put a little olive oil in the skillet on low heat, added the chard, a handful of dried cranberries and a splash of white wine. I let it simmer on low for a while (10 minutes?) COVERED. Excellent! who would have thought?
Wow. That sounds delicious, Jane! Swiss chard is my favorite green. Thanks for sharing!
With very few ingredients on hand last evening and determined to eat my red swiss chard, I put a little olive oil in the skillet on low heat, added the chard, a handful of dried cranberries and a splash of white wine. I let it simmer on low for a while (10 minutes?) COVERED. Excellent! who would have thought?
Laura made a fabulous masssaged kale salad for Christmas. Interesting how it’s my kids getting me to eat my greens. Seems like tradition says it should be the other way around. Happy New Year everyone.
Massaging kale is fun! Yes, they do teach us new things and keep us up to speed! I also think they are part of a new wave of healthy eating. Thank heavens! Happiest of New Years to you!
How do you massage kale?
Good question, Ann! Next time I see you I will try to show you. But basically you put the kale in a bowl with some olive oil and using both hands you literally massage it. It helps to break down the fibers and the oil adds flavor and softens it. Let me know if you try it! It is actually quite relaxing! ?
The kale look gorgeous on the plate, too. Very green and Christmasy! Cliff had fits though because it took up a shelf of the fridge. Laura bought a lot!
Ha! Funny, Barbara. They do take up room! Have to eat them fast! ?
It is truly encouraging to know that our tastes can change! I would never have believed this about myself if I had not experienced something similar to you, Judy. Sometimes what is required is a leap of faith in the grocery store–buying something new that you have never cooked before. It can be a bit scary. This was true for me with collard greens too not so long ago. My mom would turn up her nose at greens, commenting on their bitterness. I absorbed her view unconsciously. But rather late in life I discovered that Mom didn’t know a lot about healthy eating. She was raised during the era of cake mixes and instant potatoes, bless her heart. Thank you for sharing your story!
Ha! Yes…the beginning of processed foods. A very good point that you make…that we subconsciously absorb these messages from our parents. And then there is exposure to foods.
I don’t ever remember having collard greens as a child. Thank you for your insights, Lynne!
I love this one! Straight from the heart. And yes I’ll give you a call ?
I will wait for your call! ?