Alright: It’s time to clean it up. Get it together. Start over. And make a plan.
Now is the time to pay a little more attention to what you’re feeding yourself in all areas of life: mentally, physically, and emotionally. To remove some of the clutter, simplify things, and get back to what really matters.
But the No. 1 mistake that most people make is going too extreme. Even though I know it’s so tempting this time of year to do an elimination diet or strict plan to get “back on track” immediately and with the quick-fix results we’re all enamored by. And it’s true; everyone is doing it around you.
What if you did the opposite this year? What if you started with something impactful, but much more doable and manageable, in your busy daily life? Instead of an extreme all-in or all-out approach, you took it more slowly and steadily — for the long haul.
What if you approached this new year with the mission of having a more #antidiet life that lasts for more than the first two weeks of the year? Because the impact that has can be truly incredible, months and years down the road.
A few tips to get started on this more long-term, healthy, and balanced approach:
Infuse more good. Meaning, do and eat more of the things that you know make you feel like Beyoncé everyday: on fire, lit up, energized, and grounded. For me, it’s eating veggies at every single meal. Bonus points for the leafy green ones. Whatever it is, make it happen. You are worth it. It’s often the simple things that make the biggest difference: moving your body, or getting fresh air daily, drinking enough water, etc.
Get rid of food clutter you don’t care about. Food or drinks that you eat just because you didn’t plan, or because other people are eating it. Again — you are worth it. Get to know yourself best: It’s always worth the time to do so. Raise your standards, simplify, and watch the magic start to happen.
Make it fun. And beautiful (not boring or bland). And keep it easy on yourself. Healthy food can be something you look forward to, not a punishment.
So, lets kick off the new year right! This is one of my favorite easy make-ahead recipes.
Dill Feta Garbanzo Bean Salad
Makes 6-8 servings
I love this salad so much — it keeps great for multiple days in the fridge, has so much flavor, and is a great way to turn pantry staples into a meal and use up extra herbs. It’s also a great base for whatever you have in your fridge already. Fun additions could include chopped tomatoes, chopped apricots, olives, or shredded chicken.
- 2 cups dry quinoa
- 2 teaspoons sea salt
- ¼ cup chives, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- ½ cup feta cheese, crumbled
- 6-8 cups arugula or spinach
- 1 can garbanzo beans, rinsed and drained, or 2 cups cooked
- 4 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1 teaspoon pepper
- Cook quinoa in 4 cups of water with a generous dash of sea salt in a medium saucepan. Cover; bring to boil, then turn stove off until all the water absorbs, approximately 10 minutes or so.
- In the meantime, chop the rest of your ingredients, and add to a bowl. Drizzle with olive oil and red wine vinegar, and sprinkle generously with sea salt and pepper.
- When quinoa is done, let it cool for a few minutes before fluffing and adding it to the herb mixture. Gently fold in the arugula or spinach leaves and sprinkle feta on top to serve.