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If you are asking yourself this question, then the answer is YES. Why? Because if you do, it then becomes a habit. It becomes something you will commit to. Going to one class is more of a mental and emotional exercise than a physical one. If this is the question in your head, tell yourself: "One class is what I can do right now and that will then lead to more (classes, swimming, running, cycling, walking....whatever!)". It is the right step. You will feel proud - such an important thing to feel. Everyone starts somewhere. Your steps don't have to be gigantic. You just need to keep moving forward. Be better than you were yesterday. Committing to exercise is the biggest challenge. If one class is what you can do, then so be it.
TURN THE THOUGHT OF DOING ONE CLASS AS BEING USELESS INTO THE THOUGHT THAT IT WILL BE THE START OF SOMETHING AMAZING FOR YOU. If you are at a point where one class is the only option and you think that you won't gain anything from it - THINK AGAIN! You know you won't see any major physical changes in your body. You won't lose inches or see muscle toning if you are working out for one hour a week (you will feel pretty damn good after, though). But to me, that's not the reason why you should go to that one class. You go because you need to be that person who commits to the action of going to a class. You are building a foundation. You commit to it and follow through. THEN you feel better about yourself. Understand and be kind to yourself! Don't feel shitty because you can only do one class. Feel awesome that you can!! Once you create the habit, you will find more time and energy to fit in more classes or other forms of exercise. Then the physical changes begin. YOU CAN DO IT. BE THAT PERSON :)
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 Martha Stewart. You love her or hate her (or perhaps could care less?!) I am thankful to her - well, her team, I suppose - for coming up with this versatile fresh herb dressing. You can use it in salads, as a marinade, as a spread on crusty bread (put it under the broiler and add some feta. Yum), or toss it in with your veggies. You just shake it up in a mason jar. Simple. Refrigerated, it lasts 5-6 days. This makes one cup: In a mason jar, place 2 teaspoons of lemon zest and the juice of 2 lemons. Add: 2 teaspoons of honey (I used just a bit more), 2 teaspoons of Dijon mustard, 1/2 cup extra-virgin olive oil, 2 Tablespoons chopped chives, 2 Tablespoons chopped fresh parsley and 2 teaspoons chopped fresh tarragon (my favourite). Season with salt and pepper to taste. Tighten lid (duh), and shake to combine. Add more of whatever ingredient you think it needs - salt? honey? Dijon? tarragon? Shake it up again if adding anything and keep tasting until it is to your liking!  Cauliflower. As you can see from the list in the picture, it does a lot of good things! It purifies the blood, helps with kidney and bladder disorders, has been known to help lower blood pressure and the fibre content helps keep us regular :)
It's a great source of calcium, magnesium, folic acid, potassium, boron, beta-carotene and Vitamin C. Really good stuff. Sadly, it is often passed by in the grocery store - we are told to buy colourful veggies....dark greens, reds and oranges. But now you know better!! Here's a great recipe for you: CURRIED RICE WITH CHICKPEAS AND CAULIFLOWER Grapeseed or organic coconut oil 1 head of cauliflower, cored and cut into 1/2 - 1 inch florets 1 yellow onion, diced 2 cups basmati or long grain white rice 1 can organic chickpeas 2 3/4 cups organic vegetable or chicken broth 1/2 cup coconut milk (premium, from a can - not reduced fat!) curry powder (at least 2 tablespoons) salt and pepper 1/2 bunch cilantro, chopped (optional) bunch of spring onions, chopped (optional) Preheat oven to 400. In a dutch oven or other heavy pot, heat 2 tablespoons of the oil. Add the cauliflower, season generously with salt and pepper and cook over med-high heat until it starts to brown in spots, stirring frequently. Transfer to a plate. Add enough oil to cover the bottom of your pot and throw in the onion. Cook until translucent, stirring often and then add the rice and chickpeas. Season with salt and pepper and add 2 tablespoons of curry powder. Stir well so that everything is coated. Taste a couple of chickpeas and add more salt, pepper or curry powder if needed for your taste ( I had to!). Add broth and coconut milk and bring to a boil. Turn off heat and taste liquid. Add more seasoning if needed ( I had to again!). Scatter cauliflower on top, but don't stir to combine. Cover and bake for 15 minutes, or until rice is tender and liquid is absorbed. Let it sit for a few minutes, covered. Stir to combine the cauliflower, taste it to see if it needs more seasoning (that's right. I added more). Let it cool and then add the cilantro and spring onions. To reheat, heat some oil in a pan and stir fry it up!!! |
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Photos used under Creative Commons from we-make-money-not-art, Sarah Camp
