Things I’m into so far this year:
- Mindfulness
- Podcasts
- Creating plant-based meal plans
- Working towards zero waste
All of these things seem to be trending now (?) or maybe it’s just because I’m seeking out information about these topics?
What is Mindfulness?
Psychology Today defines mindfulness as a state of active, open attention on the present. When you’re mindful, you carefully observe your thoughts and feelings without judging them good or bad. Instead of letting your life pass you by, mindfulness means living in the moment and awakening to your current experience, rather than dwelling on the past or anticipating the future.
I’ve actually been working on the mindfulness/being present/slowing down for over a year now. It’s so much more than “doing nothing”. I am still learning to focus on one thing at a time and being present while I’m doing that one thing. Whether it’s making a new recipe, walking the dogs, listening to Mr. Fantastic or Miss Herbivore or doing one of my workouts. I have found in practicing I have slowed down and I am finding that I actually enjoy the processes involved in whatever I’m doing. I do still catch my mind wandering or planning ahead for something or just spiraling around randomly. I have begun to recognize this “noise” as the distractions that they are.
And these distractions definitely don’t lead to my best work. So this week I’m working on re-focusing and Doing. One. Thing. At. A. Time.
Podcast – Live Planted
I finally jumped on the podcast bandwagon. (I’ve tried before but was over whelmed by the choices available and couldn’t settle on a topic). I discovered the Live Planted podcast thanks to seeing it on Veg News’s Hit List and I am hooked! I love the down to earth approach Alyssa has to being vegan and doing what works for you. Check out the Live Planted website for additional goodies (recipes, links, etc) and to listen to her podcast.
A Taste of What’s on the Menu This Week:
Easy 20 Minute Classic Marinara Sauce
All of these recipes are Keepers. The Marinara Sauce is my go to for pasta and pizza and really is a snap to make. The risotto I make vegan by using veggie stock and leaving out the cheese. Those little muffins are a tender, fluffy surprise! (I did not make the icing for the muffins).
The Journey towards Zero Waste or at least reducing our plastic footprint
It seems like every day I learn a new horrifying fact about plastic. This week is that plastic has also made its way into our sea salt. A quick search reveals that indeed in some cases plastic has invaded this popular staple. Take this with a grain of salt…see what I did there??? Do your research. It should matter to you where your food comes from and what might be lurking in your favorites.
Real Salt brand seems to have the answer click here to read their claim.
Back to reducing our plastic footprint. My goal this week is to get a GUPPYFRIEND to wash our fleece in to cut down on the microfiber pollution from our laundry. These pesky microfibers are getting into our rivers and oceans. Yes, they are “micro” but think about all the synthetic clothes we wear nowadays – it adds up or rather, it’s already added up and is mucking up our waterways and habitats.
Ah, alas, do what you can and remember, small changes DO make a difference.
This Fantastic Life 