Positive Affirmations: One we’ve all heard before… “The greatest barrier to success is the fear of failure.” – S.G.Eriksson
Confidence. *The article dated January 30, 2013 by Geoff Roes reminds us that the power of the mind can pull us through our challenges and fears. Last week, I went to the podiatrist fearing the worst. This week, I have renewed confidence that my 2014 Boston Marathon won’t be a completely agonizing event.
First, I’ve put in the training. My body has been through physical stress, adapted physiologically and can run a little quicker with the same amount of stress.
Second, training has built my confidence. I will continue to question if I’m ready as race day moves closer, but that’s normal. In the back of my mind, I know there was nothing more I could have done to be faster or build more endurance.
Third, I took required measures to feel better about my long run. I began my last long run very slow and easy, allowing my sore foot and ankle to adapt. The lower extremity pulled through and so did my endurance. I felt good, not sore, not hurting, and not sick.
Fourth, a conscious effort was made to do the things that gave my body the tools to get me through. As quoted from the article: “When this all comes together just right, we create a positive feedback loop that boosts our confidence, and it is the confidence we gain from this that will make us stronger than anything else we can do as runners.”
What do you do to build your confidence?
Breaking away from traditional cold green salad, this slightly warm, vibrant kale salad satisfies the palate with a tanginess and nutty crunch. It’s just an added benefit that it’s so darned good for you.
Serves 4 – 6
- 1 lb. kale – washed and thick stems discarded.Torn into bite sized pieces.
- 3 TBS extra virgin olive oil
- 2 – 3 green onions, sliced
- 12 oz fresh mushrooms, peeled and cleaned then sliced in half
- juice from one fresh lemon
- 1 tsp sea salt
- 1 1/2 TBS apple cider vinegar
- 2 TBS sesame seeds
- 2 TBS hummus
- 1 TBS maple syrup (you can also use agave or honey)
- 1/4 cup roasted pistachios
- 1 TBS dark raisins (optional)
- 1 TBS golden raisins (optional)
Heat the 3 TBS oil over medium heat in a large, high sided pot (large enough to hold kale as it cooks down).
Add the green onions and mushrooms and cook for 2 minutes. Add the kale and lemon juice. Stir and continue to cook about 5- 6 minutes or just until it has relaxed and cooked down a bit. Add salt and stir. Remove to a colander and drain.
Mix the apple cider vinegar,sesame seeds, hummus, maple syrup in a small bowl.
Place the cooked kale mix into a serving bowl and toss with the hummus dressing. Sprinkle with pistachios and raisins when ready to serve.
A big heaping pile of goodness on the plate.
Add a little P28 High Protein Flatbread
An easy, filling, satisfying meal to end a work day.
What is your favorite way to eat/drink/enjoy kale?