This past week I’ve been struggling with choosing a positive attitude. My negativity seems to be focused on a couple people, and the irritation of their discourteous attitude towards me has been boring a hole in my brain. I find myself constantly feeling offended, and constantly wanting to pour over events with my friends. Why do I let it get to me? And why does it seem so difficult to re-frame and focus instead on all the positive things in my life? My guess is it has something to do with my insulted ego; my pride is getting the best of me. I love this article by Zen Habits and the idea of letting go, going with the flow, and giving a mental hug to those special people in my life as I feel my ego reacting them.
“A proud man is always looking down on things and people; and, of course, as long as you are looking down, you cannot see something that is above you.” ― C.S. Lewis, Mere Christianity
Since I started meditating regularly, especially using the Headspace app, I can feel, physically FEEL stress and negativity in my body. I noticed it this week acutely, and with some time to reflect this morning I have made it my mission this week to actively re-frame and focus. I can’t let my pride take me into that negative space. I need to let my pride go, and retreat in my positive, mindful, happy little world. Don’t you want to come join me?
Anyhow, let’s talk food!
It’s been a couple busy weeks of simple plant based recipes.
There’s so much going on, both at work and for fun, and the stress of that could be weakening my resolve to be a fortress of positive thinking and mindfulness. My life feels like it’s running like a machine, the weeks repeating one after the other in a whirl of exciting projects at school and events on the weekends. It’s been strictly very simple plant based recipes that are easy to prepare, but also a delicious end to the day. Add this one to your meal plan this week! Even my very carnivorous husband was raving about this one!
More simple plant based recipes to try:
- Pesto Beans & Quick Pickled Tomatoes
- Krunchy Kale Salad
- Summertime Pesto Zucchini Noodles
- Sweet Potato Tikka Masala & Cauliflower Rice
- Asparagus Soup
Tomatoes Provencal & BarleyPrint Recipe
- 4 tomatoes on the vine
- 1 cup panko bread crumbs
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 2 tbsp olive + more for drizzling
- 1/2 cup balsamic vinegar
- 1 cup barley
- 2 cups vegetable stock
- Salt and fresh cracked black pepper to taste
Preheat the oven to 350F. Place stock and barley in a small pot. Cover and bring to a boil, then reduce to a simmer for 1 hour.
Once you have the barley going, place each tomato on the cutting board. Cut a little off the bottom so each stands up straight. Then, slice in half lengthwise. Place in 9 by 9 baking dish. Salt and pepper.
Prepare the bread crumb topping. Combine panko, herbs, salt and pepper in a small bowl. Add 2 tbsp olive oil and stir to combine. Spoon on top of tomatoes and press into the fruit. Drizzle with olive oil.
Bake tomatoes for 50 minutes.
When the tomatoes have about 10 minutes left, pour the vinegar into a medium skillet. Bring to a simmer, and then continue to simmer for about 10 minutes, swirling occasionally. Vinegar will reduce about half. Remove from heat and allow to cool with tomatoes for a couple minutes.
To serve, place tomatoes with barley and drizzle balsamic reduction over all.