Holidays can be a magical time, but they can also be a time of energetic overload and letdown. Do you find yourself setting your holiday expectations so high that you inevitably wind up disappointed? Do you have a holiday vision in your mind that rarely matches reality? If so, rest assured that you're not alone! If you'd like to step off this emotional holiday roller coaster, try setting intentions rather than expectations this season. In this episode, we'll explore the messy reality of how our unconscious behavior patterns can suck the joy from holiday revelry. We'll also discuss how to stop trying to control our external circumstances by shifting our focus to internal work instead. Soak in the sounds of the forest while we stroll on this peaceful, chilly morning. Take a few extra breaths when we arrive at the waterfall; imagine yourself letting go of limiting expectations as you open your heart to an intention-filled season of wonder!

What I'm reading?

https://bookshop.org/shop/witchywomanwalking

The Book of Gothel by Mary McMyne
Belong: Find Your People, Create Community, and Live a More Connected Life by Radha Agrawal

What's playing on repeat?

Blood in the Cut by K. Flay

What's for dinner?

Vegetarian Banh Mi
Ingredients:
14 ounce marinated tofu (homemade or prepared)
Baguette
Pickled veggies (homemade or prepared)
1/2 cup mayo
2 tablespoons sriracha
1 teaspoon lime juice

Directions: If making homemade pickled veggies: Cut 2 carrots, 1 cucumber, 1 daikon (if available) into matchsticks. Place veggies in jar with 1/4 cup white wine vinegar, 1/4 cup rice vinegar, pinch of sugar, pinch of salt. If liquid does not cover veggies, add some water, place in refrigerator.

If making homemade marinade: Marinate tofu in tamari or coconut aminos, fresh garlic and ginger (as much as you like), and a few teaspoons of lime juice and zest. Then bake sliced tofu in 425 degree oven for 15 minutes, flip, bake 15 minutes more.

Mix mayo, sriracha, and lime juice, spread layer on baguette. Layer tofu on baguette. Load veggies on top. Toast if desired. Enjoy!

Greek Yogurt Bark

1.5 cups Greek yogurt or thick non-dairy yogurt
2 tablespoons honey
1/2 cup peanut butter (optional)

Topping choices:
Sliced banana, graham cracker pieces, chocolate chips, or...
Strawberries, chocolate chips and crushed nuts, or...
Chocolate chips and crushed candy canes

Directions: Mix yogurt and honey (and PB if using). Spread mixture evenly on parchment lined cookie sheet. Sprinkle on toppings. Freeze for 4 hours. Break apart bark and store in freezer bag. Eat up! 

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