Tomorrow You ￨ Reframe Time

At the end of the weekend, do you find yourself asking, “Where did the time go?!” Does an endless list of tasks leave you feeling like all you do is work? What if we could reframe the way we spend our time and view it through the lens of self-care? There’s no denying that laundry and meal prep can seem like drudgery, but these tasks are also necessary to be fully functioning and independent humans. Caring for oneself often involves unglamorous work, but it can be sacred if we shift our perspective. We can also find the magic in short increments of time by meeting them with intention. As we listen to the morning birds, consider how you might reframe your relationship with the clock. 

What am I reading?

The Moonshine Women by Michelle Collins Anderson 

https://bookshop.org/a/111301/9781496748300

Magick for All Seasons by Marla Brooks
https://bookshop.org/a/111301/9781578638505

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

I Touch Myself by the Divinyls 

What’s for dinner?

Roasted Brussels Sprout Kale Salad 

Ingredients:

1 lb Brussels sprouts

Head kale, trimmed and chopped

1-2 avocados, diced

1 lb sausage of choice

Pickled onions 

Goat cheese,  crumbled 

2 tablespoons olive oil

2-3 lemons, juiced 

Garlic, minced 

1 tablespoon grainy mustard

1 tablespoon maple syrup

Salt & pepper 

Instructions: 

Preheat oven to 400 degrees F. Thinly slice sprouts, dice sausage, add to parchment lined baking sheet, drizzle with olive oil, salt and pepper. Bake until browned. Wash and chop kale, add to bowl with whisked olive oil, lemon juice, garlic, maple syrup, and mustard. Massage kale until fully coated. Top with pickled onions, roasted sprouts, sausage, and goat cheese. Toss, season to taste, and enjoy! 

Frozen Greek Yogurt Bites

Ingredients: 

• 1 cup plain Greek yogurt
• ¼ cup peanut butter or nut butter of choice
• 2 tablespoon maple syrup
• 2 teaspoon vanilla extract
• ¾ cup chocolate chips
• 1 teaspoon avocado oil or coconut oil
• sea salt for sprinkling

Instructions:

• In a mixing bowl, combine the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Mix until creamy.
  
  
• Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the Greek yogurt mixture onto the parchment-lined baking sheet at a time until all the mixture is used. To make it easier, use a 1 tablespoon cookie scoop.  Place the bites in the freezer for about 4 hours.
  
  
• Once the Greek yogurt bites are frozen, add the chocolate chips and avocado oil to a microwave-safe bowl. Melt the chocolate chips by heating in 30-second intervals in the microwave, stirring well in between, until it's fully melted. 
  
  
• Dip the frozen Greek yogurt bites in the melted chocolate until they are coated in chocolate. Sprinkle flaky sea salt on top of the chocolate coating. Enjoy!