Happy National Food Day!

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What is National Food Day?

From www.FoodDay.org:

Food Day is a nationwide celebration of healthy, affordable, and sustainably produced food and a grassroots campaign for better food policies.

Food Day aims to help people Eat Real. That means cutting back on sugar drinks, overly salted packaged foods, and fatty, factory-farmed meats in favor of vegetables, fruits, whole grains, and sustainably raised protein. Food Day envisions shorter lines at fast-food drive-throughs—and bigger crowds at farmers markets.

 

What could you do today to honor National Food Day’s mission?

Lean.Green.Kitchen’s Ten Do-able Ideas for Honoring National Food Day:

  1. Find a recipe for something you usually buy processed and make it for yourself.
  2. Include the whole family in making a meal (or even part of a meal).
  3. Do some research to find a better source for a food that you use regularly, such as meats, dairy, local produce.
  4. Ban sugary drinks from today’s menu. Perhaps some “vitamin water” or iced tea?
  5. Make a big batch of a homemade family favorite and freeze half for a hairy evening in the future or give half to a friend who would appreciate it.
  6. Make a big production out of dinner tonight. Set the table with flair, invite everyone to use their best manners, and use the time together to discuss ways your family can Eat Real. Talk about what is in each dish and where it came from.
  7. Find out the Farmers Market days/times in your area and plug it in to your calendar. This week you don’t miss it!
  8. Ask each family member to name their favorite vegetable and make a plan to incorporate it into next week’s meal plan. Bigger kids can be charged with finding a recipe they’d like to try.
  9. Make a big pot of nourishing home-made broth and freeze it by the quart to use throughout fall.
  10. Celebrate your 2013 successes regarding real food. What improvements have you made this year and what are your next steps?

 

 

Share what you will do to honor Food Day – in the comments below and with all your friends and family!

Halloween Manifesto

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Lean.Green.Kitchen’s official Halloween statement:

We at the Lean.Green.Kitchen feel that Halloween is a FANTASTIC holiday, full of traditions, silliness and surprise. We encourage and support creativity, imaginative play, community building and love of seasonal squash, all which are prominent in this holiday’s make-up.

Our little ghosts and goblins look forward to trick-or-treating all year-long and will dazzle the neighbors with their costumes that we have worked on for weeks. Prior to trick-or-treating, they and their friends will enjoy a hearty meal of nutrient-rich foods. We know that, upon return, their bags will be filled up with processed unpronounceable ingredients, corn syruped, overly packaged little pieces of tasty junk. They will delight in sorting it, selecting their favorites, and consuming a few before heading off to their beds to dream sweet Halloween dreams.

We will be handing out glow sticks to treat-or-treaters venturing up to our wickedly decorated porch. It is our hope that in the future more and more households will join us in finding alternate goodies to hand out that don’t support the Corporate Candy Machine. Because truly the holiday is so filled with fun, those bowls of candy are not even necessary.

Halloween is just one example of many where we must find balance between our food philosophy and the culture in which we live. We support the Lean.Green.Kitchen on-line community in making their own decisions about how to navigate their food choices in this world. Lean.Green.Kitchen will continue to advocate for everyone to do what feels right for them.

Resources I highly encourage you to check out:

100 Days of Real Food’s Ideas for Non Candy Hand Outs

Great Round-Up of Halloween Foods from Clean and Scentsible

Beautiful Vegan Halloween Recipes from Oh She Glows

Catherine Burns’ Switch Witch Poem if you are interested in trading candy for a toy

UNREAL Candy: A great option if you want Halloween candy that you can stand behind

Inquiring minds have asked what do we do with our leftover candy after the kids enjoy a few pieces on Halloween. Each person in our family has a small treat box in our cabinet (about the size of a pencil box) and that is how much space treats are allowed to take up in our kitchen for each of us. So all treats from Halloween, the holidays, birthday parties, etc must be stored in the box. (Grown-up boxes seem to fill up with a bag of chocolate chips and guilty pleasures out of the kids’ veto pile.) After trick-or-treating, the kids spend a lot of time deciding on their favorite things that will make the cut for the treat box. Anything left over gets out of the house. Sometimes we donate it to grown-up friends who work in offices that have candy and sometimes I -wait for it- throw it out, usually with a maniacal laugh because it feels so wrong.

Do you have a Halloween Manifesto? What will your family be doing for Halloween?

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Food for Thought: What if food wasn’t a part of school celebrations?

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A month ago, the school my kids’ happily attend announced that this year they will be enforcing the school district’s policy regarding the food that parents bring into classrooms for parties, special events, birthdays, etc. Our school is a wonderful place with lots of parent involvement, extracurricular opportunities, hands-on explorative learning, dedication to the arts, I could go on and on.

We also have LOTS of parties and celebrations. We don’t miss a chance to celebrate. And parties at our school mean food. In the past I’ve seen: cute crafty homemade snacks and treats straight out of Pinterest, trays of local seasonal fruits and veggies, cultural delights from around the world, and often times whatever a frantic mom or dad could grab on their way to school to be ready for the potluck they forgot all about.

Under the new (to us) policy, all food and beverages served must now be prepared or purchased through a facility that has a health permit. Parents may not bring in home-prepared food items for student consumption, however food items may be purchased from a grocery store, restaurant or other facility with a health permit.

This caused quite a stir at our back-to-school meeting – and change is hard, so it’s certainly understandable. For those of us who are attempting to keep processed foods out of the mouths of our kids and get real foods in, this seems to weight things in the processed foods’ favor. To purchase from a certified facility the foods I’d like my kiddos to be eating will be more expensive, use more packaging and take away many healthy fresh options. Bummer.

But here’s the thing, and something I’ve been simmering on for a few years… What if we just took food out of school celebrations, special events and incentives altogether? My reasoning:

1. Kids need quality nutrient-rich foods to be at their best at school. It makes no sense to me to give them anything else during these hours that we have such high expectations for their learning and behavior.

2. I want my kids to learn that fun can be had without treats. We can celebrate successes and big days with dancing, games, hugs, special activities or even just a positive word from someone we love. My kids have come to expect a treat with every little thing that happens in their life. Though I roll my eyes at them, it’s not really their fault that they feel this way. {Lisa Leake at 100 Days of Real Food is making strides at her children’s school, asking teachers to use non-junk food alternatives for celebrations and incentives. I love following her progress.}

3. What every kid can eat is different. From the obvious severe food allergies that are the driving force behind this policy, to kids that are sensitive to the effects of chemicals, and those that overeat the junk because they are getting hungry. [Who are then not hungry once they get home and are offered nutritious after school snacks – making them a real joy as they crash right before dinnertime… but I digress.] And not to mention family preferences and all the different choices that each family makes on food.

4. I want to be the one who gets to share food and treat traditions with my kids. I want to make heart cookies with them on Valentine’s Day, enjoy clean Shamrock shakes on St Patty’s Day, go out to froyo on a Friday after school just because it’s Friday. In fact, truth be told, I want to have dessert – my way – pretty much every night. But I don’t choose to do this, because so many days (and certainly most holidays) they have already had some “special” treat at school and I’m attempting to be somewhat conservative in how much refined sugar/artificial flavors/colors their little building bodies consume.

You know what kind of food I want in my kids’ school? Food Literacy. Introduction to whole healthy foods. The power of building up young bodies with nutrients. The joy of vegetables grown with your two little hands.

A list could be made of the value food adds to special times in schools. I would probably agree with many of the points, such as the power of breaking bread with someone to develop community, the sensory exploration of taste, and the value of free food for children at school with not enough to eat. That’s the reason the issue is so challenging… there is no perfect solution. It comes down to what is most important to each of us as parents and as a community.

Where do you stand on this issue? All opinions welcomed as long as you aren’t nasty towards others. :)

 

Wish to support an organization that brings food literacy to schools? The California Food Literacy Center brought experiential food literacy to 2,400 students last year. If you are interested/able, find a way to support the California Food Literacy Center’s efforts.

I am a work in progress. And I’d like to take a time machine to 1871. That’s all.

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It feels like it has been a million years since I’ve had – count them – TWO whole hours by myself to sit down and give my favorite little blog some love and attention. I have shipped my sweet little people back off to school (by ship, I mean they are a half a mile away expanding their minds for six hours a day).

This is really great news for me, because my head cannot hold all the fun food thoughts and ideas that come and go throughout the day. I have wished I could remember them in the few minutes a week I gazed adoringly at my computer this summer.

But I am a work in progress, and progress we shall make!

Everywhere I look, I see things I would like to do better, would like to learn more about, would like to try. It can be maddening. Luckily my hope is to live long and prosper, so I have time to explore all the things I can imagine plus more.

One of the things I will remember most about this summer is reading “Little House in the Big Woods” to my six-year-old. We cuddled up at night and I would read a chapter or two. She loved Laura’s story of homesteading in 1871 – her chores, her dog Jack, Pa’s fiddle, and her rag doll. Yes, yes, that’s all very sweet and fun.

But for me, I couldn’t help but be completely enthralled and fascinated by Ma and Pa and all they did to eat (and avoid bears, but that’s only because bears freak me out). Ma and Pa were so connected to the land and the rhythms of the seasons. They had such reverence and understanding of the animals. I can’t forget the image of Pa “hunting” by sitting up in a tree on a moon lit night NOT shooting a bear because the woods were so peaceful that he forgot all about the gun.

Ma and Pa’s foresight, planning, and plain old hard work is inspiring. It makes my meal planning, lame ol’ herb garden, Community Supported Agriculture subscription, and beef share seem like whoppy-freakin-doo.

And the way they celebrated maple syrup season (with big parties), finding honey (with all-you-could-eat-buffets), and buying a candy from the town store (never to eat it, because it was too pretty and special), made me realize that my own culture’s preoccupation with sugar comes from these roots. We just have too much of the sugar and not enough of the planning and hard work for the other 99% of the food we should be eating. It’s hard to celebrate a piece of candy when you get 35 in a bag and you get a bag every few days — or whatever our sugar of choice looks like.

Anywho… I’m rambling because it was awesome, thought-provoking and in many ways I’d love to see the world a little closer to the 1871-Wisconsin-Big Woods version, instead of the one we’ve managed to create. I could do without the bears, but I’d throw a sweet Maple Syrup Party. And you’d all be invited.

Like I said, I’m a work in progress and if you are too then I think you’ll enjoy the future of the Lean.Green.Kitchen. Thanks for being a part of the progress.

 

Food for Thought: Road Trip

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Howdy everyone! I should be doing last-minute laundry, food prep and reviewing my many packing lists. Of course, I should have been doing these things all week, but I got really involved in a book I was reading, the kids had a bunch of commitments, and I was most definitely procrastinating. I find it to be very challenging for us conscientious/clean eaters to know what to do about a road trip. Especially if you are not a Holly Homesteader who food plans and preps days or weeks in advance routinely. I look forward to the days when I have canned foods in my beautiful dream pantry and frozen meals I’ve made over a long weekend in my shiny deep freezer in my big garage (I currently don’t have a garage or a deep freezer).

Here are the four guidelines I’m following for our six-day road trip adventure.

  1. Understand that we aren’t going to eat like we do at home. Be okay with it – in fact, embrace and enjoy it. For example, today I had a great time picking out some processed foods at Trader Joe’s. Many of my choices are things I wouldn’t normally buy, but they are much better options than anything we’ll find on the road. Convenient food is meant for just these situations, right!?
  2. Have a food plan/menu that includes cleaned-up camping favorites. My self-proclaimed “semi-vegetarian” six-year old’s favorite meal is hot dogs and mac n cheese. So I purchased what I consider a clean option for hot dogs (Applegate) and a mac n cheese (Annie’s) that uses real organic cheese and has no food dyes or additives.
  3. Pack the cooler with as many healthy options as we can cram in there. I went a little crazy on the fruit, veggie slices, organic cheeses, and nuts and nut butters.
  4. Take some of our staples. We are packing our honey, coconut oil, butter from grass-fed dairy, our favorite dark chocolate chips, tea, probiotics and coconut water.

So what do you think? Could I make it all cleaner, sure. But I’m just not there yet, and wonder if I really ever want to get that compulsive. Not sure where this journey will ultimately lead me. For now, I feel like we are balancing the fun of vacation with my goal of providing a base of quality nutrient-rich food to my family so we can be at our best to enjoy our time. Good enough.

Five Things List: Food Edition

 

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Lately I’ve found that many people have some fascinating perceptions of what I eat. Laughing about this with a friend the other day, she said, “You love lists – you should make a list!” So here it is – my list of five things you might find interesting about my eating. Perhaps the most interesting thing about this list, is, it is, um, not all that unusual! And maybe that’s the lesson. If you put a little thought into eating real (good) foods, it’s not all that strange.

**Do I need a disclaimer that I’m not a doctor or a nutritionist and this is not a list telling you what to eat? Hopefully it is obvious that I’m sharing my food journey and all food journeys are welcome at the Lean.Green.Kitchen! Take the words that resonate with you and leave the rest.**

Number 5. I don’t eat tofu. Seems that many people think if you are a healthy eater, then you must eat tofu. I’m not really a fan texturally of the stuff and I’m scared of what I’ve learned about soy products. So I choose to avoid soy products, which basically means all processed foods are out, because soy is hidden in just about everything. And unless it’s organic, it probably includes GMO soy. Anywho, my kids love tofu, so I occasionally get them some organic sprouted tofu and let them have at it. To each their own.

Number 4. I avoid consuming vegetable oils and I eat full fat dairy. Eating fat is confusing for most Americans, and that is no surprise since we are constantly told conflicting information. After much research and a gut check, I’m honing in on my ideal cooking and baking fats.

I use: butter, tallow, coconut oil, and extra virgin olive oil. It’s a small list, with a strong influence from the work of Sally Fallon and her book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. Her message shares how rich and full of nutrients “traditional fats” have always been and continue to be when from a quality source. All of a sudden butter from grass-fed dairy feels nourishing and fulfilling and the tallow I pulled off the top of the bone broth from my cow seems like a nutrient-rich and versatile start to many of my dishes.

My position on dairy is either 1.) skip it or 2.) consume full fat organic dairy, preferably from grass-fed cows. My dream situation would be to know the farm where my dairy comes from, but that hasn’t happened yet. When I can afford it and find it, raw dairy is my preference. I’ve read some riveting articles regarding the extreme processing milk goes through to have the fat removed, taking the majority of the nutrients with it. Additionally, I don’t want to support factory farms and I certainly don’t want to drink a product that comes from an animal pumped with man-made chemicals. Kind of defeats my goal of reducing my body’s chemical load.

Number 3. I don’t eat many grains, but -horrors- I eat some that are refined. Specifically I love flour tortillas and the whole wheat ones just aren’t the same. Also artisan bread is one of my favorite foods, so I get the loaf that looks, smells and feels the best, has an ingredient list with ingredients I believe should be in bread, and move on. Life is for living, and if you have a food you adore, I say make sure you have a chance to enjoy it. We don’t eat very many grains around here and when we do they are mostly whole grains. Good enough.

Number 2. I wish I could eat more like my kids. As much as my kids challenge me daily in my attempts to cram nutrient-rich food into their lives, they both have food habits that I envy.

My son loves fermented vegetables and will eat them with every meal if they are available. Do you know how good that is for you? Eating real fermented veggies (sauerkraut, pickled anything, etc) is the best way to support your gut and amp up your immune system. I sure wish I liked the taste of all those good-for-you bacteria-enhanced veggies with that salty-tarty-briny flavor. I stick with my kefir and daily probiotic supplement, but am determined to up my intake of fermented vegetables as I learn to ferment them myself this year.

My daughter intuitively knows when to stop eating. She stops when she is full even if it is her favorite food and there is a ton left on her plate. She says yes to dessert and then eats a bite or two and heads off to do something else. I can’t even grasp what that might feel like. I eat ice cream until my bowl is empty. End of story. I wonder how much ice cream I would need to eat in order for my body to say, “you know what, maybe I should stop now.”

Number 1. I try not to stress about food. This might be the thing that surprises the most people, but I plan out our meals, buy real whole foods, make the meals we eat at home using said real food, and then let the rest ride. If I don’t have processed foods in the house we don’t eat them, so that takes out that stress. And we eat enough at home so I don’t much care what we eat when we are at other people’s homes. If someone is willing to cook or bake for me and my family, I am stoked and don’t bring my food soapbox (lunchbox?) to the table. If you want to talk food with me I’m happy to, but I’m also happy to talk about a million other things.

Stress negatively impacts health, so I don’t see how freaking out about food makes my family healthier.

 

So there you have it!  A close-up on my ever evolving food life. Anything surprising or interesting on the list? What would I find interesting about what you eat? Share in the comments!

If you are interested in more specifics about what I eat, I encourage you to check out my food rules.

The Kitchen Counter Plate Challenge: Healthy Snack Ideas

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Easy questions for you today: Say you have a plate of cookies on the kitchen counter, do they get eaten? If you are like me and my family, the answer is yes and quickly. Same for chocolate chips, BBQ potato chips and day old movie popcorn. (This doesn’t happen when they are in a container and hidden in a cabinet.)

Next question: Do your kids (or other loved ones) try grabbing food from the counters while you are cooking dinner? In my family we have a little lady who likes to eat all sorts of things during food prep, but as soon as it hits the table it is no longer what she likes. This includes lettuce leaves, carrot peels, diced onions, and beans. The more I slap at her hands the more she would like to bother me by eating it!

Final question: Do your housemates (or you!) constantly rummage around for snacks between meals, or whine about needing something to eat? I am so tired of finishing up the dishes from a meal only to have a kid riffling through the pantry for a less than ideal snack food. It’s one of my serious hot buttons for which someday I will probably need therapy.

Out of these three family facts (and with miraculous inspiration from the husband), we conducted the Kitchen Counter Plate Challenge. And it worked! And it is so simple! I had to share, because maybe it will work for your household too. This is the ultimate Healthy Snack Idea!

The Kitchen Counter Plate Challenge:

  1. Put together a pretty plate of snack foods that you’d actually like to see your family consuming. Make it all easy grabbing size and make it really colorful and fun looking. Choose foods that can withstand to be on the counter for a while.
  2. Leave the plate on a counter that everyone walks by throughout the day between meals and see what happens. Does the plate empty as people walk by it? Experiment with the contents of the plate… what works in your house?
  3. Place the plate in the refrigerator if you head out and won’t be near the counter for a bit. (Or throw it in a big Ziploc and take in the car – kids will eat whatever is around when they are just sitting in the car with nothing to do.)

My Kitchen Counter Plate Ingredient Suggestions:

  • Carrots
  • Celery
  • Bell Peppers
  • Radishes
  • Green Beans (you can blanch these in salt water to make them tastier)
  • Nuts
  • Berries
  • Cherries
  • Apricots
  • Pickled Vegetables
  • Pepperoncinis
  • Olives
  • Artichoke Hearts
  • Cherry Tomatoes
  • Raisins
  • Melon Balls
  • Homemade Popcorn made with Coconut Oil

This is a great challenge for kids, no doubt. We didn’t even tell the kids what we were doing, just started leaving out a veggie plate and they came by and grazed instead of riffling through the pantry. Don’t underestimate its value for the adults in your house as well. Often we are so busy and focused on a million other things that mindless eating occurs. How great is it to gently push that mindless eating into a nutrient rich experience!

Take the challenge and see if fruit and veggie consumption increase around your place!

 

 

Food for Thought: Enjoy a Food Tour

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If someone were to custom design an activity for me, the result would be the Local Roots Food Tour of Sacramento that my family experienced this past weekend. Special time with my husband, parents, brother and sis-in-law – check. Gentle stroll with gorgeous weather through the beautiful tree-lined streets of Sacramento – check. Great stories and history (including food history) of the area – check.  Oh yes, and lots of eating stops in local restaurants (and a bakery and a coffee shop) – check, check, check!

Led by the ever charming Joelle, my party of six and eight other lovely strangers enjoyed four hours of chatting about the local food scene and even better, sampling it. Joelle took good care of us, told us all sorts of ghost stories and encouraged our love of good food. I’ll never drive by Biba’s again without a glance at the upstairs windows…

Beginning with fancy french toast at Cafe Bernardo and ending with carnitas and infused tequila at Centro, the day was an ode to the vision and dedication that the Paragary family has brought to the Sacramento dining scene over the past 30 years. This included a private tour of the wholesale bakery that provides every piece of bread, bun, pasta and dessert to the 12+ Paragary restaurants in Sacramento. Shout out to Laurel, the bakery’s head honcho and a fellow ARC hospitality management alum.  She is clearly an awesome human – I could tell in the twenty minutes we spent in her world.

In addition to the Paragary-fest, we also throughly enjoyed a presentation by Reuben at Coffee Works where we learned how to roast the green beans in their antique coffee roaster and turn them into the silky, bigger dark beans that everyone loves. We appreciated their commitment to fair trade in the coffee bean market and small batch roasting that you don’t find at that “other” coffee shop referred to in-house as “Darth Vader.” Young Reuben restores my faith in the next generation with his humor, warmth, competence and commitment to his job.

At Formoli’s Bistro we enjoyed a refreshing mizuna greens salad with strawberries and goat cheese and a lightly creamed soup with green beans and almonds – both were of the highest quality and highlighted the essence of the ingredients. Aimol Formoli, a co-owner and the head chef, is truly committed to using quality, local produce and it shows in the menu.

Perhaps the biggest surprise of the day was the fact that an ice cream treat exists that my family didn’t know about previous to the tour! After a lovely walk through the edge of the Fabulous 40s (I think we were actually on 38th), we walked right near McKinley Park and ended up at La Bombe Ice Cream Parlor.  Using local Gunther’s Ice Cream, La Bombe creates their signature European inspired treat – Les Bombe Glacees. Picture layers of ice cream, cookie wafers and jams and syrups; these little domed creations are, well, the bomb.

This was my second food tour with Local Roots Food Tour, and both times I have been filled with gratitude for two things: 1. That I live in a town with such a rich history (including food history) and 2. That a group like the Local Roots Food Tour company exists to share it with me and others. Each time I “tour” around Sacramento – a place I have lived all my life – I learn something, make a connection, and appreciate this place all the more.

I’m adding “Experience Food Tours When Ever (and Where Ever) Possible” to my bucket list, because it is an activity custom-made for me. Have you ever experienced a food tour? Tell me all about it!

 

Links:

Local Roots Food Tours

Cafe Bernardo

Paragarys Bakery

Coffee Works

Formolis Bistro

La Bombe Ice Cream Parlor

Centro Cocina Mexicana

Food for Thought: Chill Out

Having awareness of what we eat can be highly stressful, because there are a lot of villains out there making eating real food challenging. It may be – uh – might be – umm – possible to – uh – become a wee bit obsessive on the whole thing. That obsession can’t be healthy, and isn’t healthy what we want? So it is super important that we set our selves up for success as best as we can, stay informed as best we can and then concentrate our positive energy and brain space on navigating life as best we can.

Let’s chill out together by watching this video produced by Studio C, laughing out loud, and making a pact not to sound like these two…

Food for Thought: Weekend Revitalization Plan

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Next week I head out on a fun-filled four day camping adventure with my third grader’s class. It is going to be amazing, educational, and full-tilt engaging from daybreak until long after the sun has gone down. Very amusing to me, the menu for the week has been set by third graders. Let’s just say I will be eating very differently for the week. Life throws you a curve ball some times, and that’s okay. In fact, curve balls are necessary to build grit (one of my favorite characteristics). I will come home exhausted and depleted due to lack of sleep, windy/sunny weather, antics of 80 third graders, and lack of nutrients. Knowing myself as I do, I’m aware that this exhaustion and depletion are on the way. So what can I do about it? Make a list, of course! This list is intended to boss me around Friday night through Sunday – when I’m too tired to think straight, in order to minimize the “damage” and revitalize me once I return home.

Thinking about it, I realized that lots of us are exhausted and depleted for many reasons. Since creating a list like this can be overwhelming when we are in the middle of the exhaustion/depletion, I thought I’d share my simple list with the hopes that many of us might recharge and get our groove back sooner than later!

Weekend Revitalization Plan

Step One – Hydrate:  Drink a large glass (1-quart Mason Jar, anyone?) of water with lemon, Lemon-Orange “Aid,” coconut water, or a recovery smoothie each morning and afternoon upon my return.

Step Two – Rest: Do whatever it takes to sleep, uninterrupted for 8-9 hours for two nights in a row.

Step Three – Power Up: Amp up my consumption of fermented foods (Kefir and Greek yogurt are easiest for me) and take a probiotic supplement to rev up my gut and support my digestion and immune system.

Step Four – Detox: Reduce my chemical load. Enjoy big salads each day and cut out processed foods and refined sugars. Soak feet in a relaxing epsom salt bath with lemon, lavender or tea tree essential oils.

Step Five – Unwind: Get back to yoga (or any long stretching session).

Step Six – Connect: Make time to have authentic interactions with the people who ground and comfort me.

Step Seven – Decompress: Find time for quiet. De-screen. Reflect on what additional self-care is needed.

If I squeeze in a few loads of laundry and a trip to the farmers market, I should be good to go and ready to roll by Sunday night. How about you? What do you do to REVITALIZE? I’d love some new ideas for my list!