It’s time to get personal! Bonus Salad Recipe

Sometimes life is like cooking cranberries.  Everything seems to be going just fine and then it all just starts to pop! But if you keep going and get through all those pops, you can make a delicious dish.

-Me

Life has been incredibly full lately.  Wonderful, but full.  My first workshop weekend is coming up next week and I’m thoroughly excited but also nervous.  Who thought it was a good idea to schedule this a week before Christmas? Not that the holidays themselves are making us that busy.  We had a great thanksgiving at my brother’s house and then a second Thanksgiving at ours.  I played around with recipes and maybe I’ll get to posting one sometime.  Maybe even the end of this post will be one, I’ll see if I am moved to do so. We are currently prepping for our themed Christmas Eve dinner (we’ve been hosting for 3 years and the past two we themed British and Mexican).  This year will be Indian.  I have really loved testing out new recipes.  Let’s be clear, I’m testing recipes other people make, I’m not making up my own.  Curry is a whole new thing for me to cook so I’m trusting that to other experts, maybe I’ll come up with my own some day.

I think about blogging a lot, but finding the time for it right now is TOUGH.  Wait, that’s not true.  I just have other priorities above it.  I truly enjoy it and I love posting new recipes, and even these personal blogs, but right now as I’m just starting out, it’s not my top priority, and that’s OK.  It will jump higher though, especially if I start a business online. (Does anyone else think of Vince Vaughn and the movie The Internship and “On-the-line” every time someone says online?  No, just me, oh well).

So what are my priorities? NTP workshop weekend.  The first few months of the course were insanely busy. Now we have about 3 weeks to prep for the workshop weekend, and then we have a 3 week course break.  I’m worried I’ve already lost my momentum.  I’m loving what I’m learning but sometimes it’s so tough to put the pieces together.  I would really like if we were given case studies to work through.  Maybe we will get them during the workshop.  I like the idea of having practice clients, but I sort of want to practice on not a real client first.  As I am re-listening to lectures, things are coming together more and I do think that the course weekend will really connect a lot of dots.  I’m excited.  I still don’t know where I want to take this but I want to take it somewhere.

I see nutrition in my physical therapy clients now more than ever.  Signs and symptoms seem to be even more related to underlying nutritional deficits versus just the mechanical physical detriments.  I’m having a hard time separating the two, and maybe that’s where I want to take this.  Find a balance of PT and Nutrition.  I’m not really interested in physical fitness per se, but being a pediatric physical therapist, possibly guiding clients in that realm how to use nutrition to maximize outcomes.  I don’t graduate until June and I have no plans to leave my current job, so I have time to figure it all out but I just want to put it out there, maybe even get some feedback.

From a personal perspective of nutrition, my back had a lot of ups and downs the past few months, but I used some of my NTP student knowledge on myself and realized that my fatty acid balance was way off.  I started  upping my foods with Omega 3s and 6s and I go for evening primrose oil if I have more discomfort than I would prefer to manage.  All of this is really helping.  I can’t remember the last time I took pain meds.  I’m also going to acupuncture and doing daily self-PT.  No, I don’t think nutrition stands alone.  But I do think that if you don’t fix nutrition, the other fixes are only temporary.

Even above nutrition though, is stress.  I have been managing stress levels really well lately.  I think it’s meditation.  I started about 3 weeks ago, I used the Calm app, then Headspace, and now I’m on to Stop, Breathe & Think.  Financially I wasn’t sold on buying a monthly plan.  I preferred Calm to headspace but I am enjoying Stop, Breathe & Think very well and there’s a lot of free content.  I truly believe that stress is the biggest factor in my fertility.  I mean, what does it say about my future prospects as an NTP if my nutrition is so much better now than it was when I got pregnant the first time.  It hasn’t been that long and to be honest, I have an amazing child.  So if she is all I’m meant to have, I’ll be okay with that, but I’m not ready to stop trying.

If you made it this long, here’s the salad I made for Thanksgiving!

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It’s a salad so you don’t need much more than the ingredients which are:

  • 1 Butternut Squash (Chopped and roasted in coconut oil at 350 until soft and then cooled, can be done ahead of time)
  • Mix of spring mix and spinach (16 oz)
  • Goat Cheese (4-6 oz)
  • 1 cup Brown Sugar/Cinnamon Pepitas (pumpkin seeds – store bought)
  • 1 cup dried cranberries
  • Cranberry Dressing

So I made cranberry dressing from scratch.  It was extremely thick and creamy, just a warning.  It tasted great but I’m hesitate to post it, because really, it was erm different.

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But here it is, the recipe, in case you dare to try it!

Ingredients:

  • 3/4 cup cranberries
  • 2 T maple syrup
  • 1/2-1 cup Extra Virgin Olive Oil

Directions:

  • Heat the cranberries and syrup in a sauce pan until all cranberries have popped and mixture is gelatinous.
  • Transfer to a blender (I used my mini cuisinart) and blend until smooth, slowly add olive oil. (This is where the mixture really emulsified and became a creamy dressing)
  • Mix into salad!

I hope you all enjoyed my rants!

Print Recipe
Thanksgiving Salad
Many of the thanksgiving flavors rolled up into one salad.
Prep Time 15 minutes
Servings
people
Ingredients
Salad
Cranberry Dressing
Prep Time 15 minutes
Servings
people
Ingredients
Salad
Cranberry Dressing
Instructions
For the Dressing (really thick!)
  1. Heat the cranberries and syrup in a sauce pan until all cranberries have popped and mixture is gelatinous.
  2. Transfer to a blender (I used my mini cuisinart) and blend until smooth, slowly add olive oil. (This is where the mixture really emulsified and became a creamy dressing)
Salad
  1. Combine all ingredients and mix in the dressing.
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Beth

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