When asked how you’re doing, do you thoughtlessly respond, “I’m good!”? Are you being truthful? Are you really okay? Sometimes we fail to see the ways that we’re struggling, even though the body is constantly communicating with us. Feelings of anxiety, depression, fear, and anger manifest in all sorts of creative ways through our physical selves. If we really want to live healthy and abundant lives, we must heed the body’s signals. As we listen to the singsong of the birds, consider what your body might be trying to tell you in this season of life.  

What am I reading?

Yesteryear by Caro Claire Burke

https://bookshop.org/a/111301/9780593804216

The Cortisol Reset Plan: The Complete Guide to Balancing Your Hormones, Reversing Weight Gain, and Restoring Nervous System Health by Marina Wright

https://bookshop.org/a/111301/9780063436275

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Dani California by Red Hot Chili Peppers 

What’s for dinner?

Thai Edamame Cabbage Salad

Ingredients:

• 1 cup quinoa well rinsed and drained
• Marinated tofu, diced 
• 1 1/2 cups water
• 1/2 teaspoon salt
• 1 carrot peeled and shredded
• 1 cucumber chopped
• 1 cup frozen edamame thawed
• 6 green onions chopped
• 2 cups shredded red cabbage
• 1 tablespoon soy sauce
• 1/4 cup lime juice
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 tablespoon freshly grated ginger
• 1 tablespoon sesame oil
• pinch of red pepper flakes
• 1/2 cup peanuts chopped
• 1/4 cup freshly chopped cilantro
• 2 tablespoons chopped basil

Instructions:

• Add quinoa, water, and salt to the pressure cooking pot. Select high pressure and 1 minute cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then use a Quick Pressure Release. Remove the quinoa from the pot and let cool.
• Add the cooled quinoa, marinated tofu, and vegetables to a large bowl.
• In a small bowl, whisk together the soy sauce, lime juice, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more sugar or red pepper flakes to taste.
• Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Enjoy!

Chocolate Covered Grapes

Ingredients:

50 to 60 grapes
1 cup dark chocolate chips 
3 tablespoons coconut oil

Instructions:

1. Wash and dry grapes. Place in a freezer-safe bag or container and freeze overnight.
2. Mix the chocolate and coconut oil in a microwave-safe container and melt at 70 percent power for 45 seconds. Stir well and continue to microwave, if needed, at 15 second intervals until fully melted and smooth.
3. Line a baking tray with wax paper. Take the grapes from the freezer. Toss one grape at a time into the chocolate. Remove with a fork, letting the chocolate drain, and place on the baking tray. Repeat with the rest of the grapes. The chocolate hardens quickly.

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