First off, I’m thrilled that I made most of you laugh with the last post. Hair can be quite humorous, no? And I am glad to know there are some other spouses out there sporting the “Wro.”
Moving on. Lets gets get to the second part of my title. A little ramble.
Ramble/rambling/Rambled: to talk or write in a desultory or long-winded wandering fashion (source).
Note: I actually had to look up what DESULTORY meant. Yes, I am still a blonde at heart. Just in case your in my same boat here, it means Going from one subject to another in a halfhearted way; unfocused.
Yep, that’s me right now. But in all seriousness, lets talk or ramble for a moment. So far this year has gone NOT AS PLANNED, such is life. I am finding a lot of people (including myself) are setting themselves up for negativity. You see, once goals are made, we tend to ATTACK and go at them like there’s no tomorrow. As soon as something goes wrong not as planned, like getting sick, not getting in that “specific” run or workout, WEATHER disturbances, or whatever, we often find ourselves panicking or just plain giving up! Negativity lures its nasty head and we fear that failure. I’m not saying this is true for everyone, but I know a lot of people can relate.
That being said, let’s stop NEGATIVITY in its tracks, before the panic, before the fear of failure.
“There are no failures – just experiences and your reactions to them.”
It’s all about your reaction, your perspective. How you deal with it. Life’s too short to fuss. Remember, this year I’m focusing on complaining less, which means negativity gets the BOOT! Easier said than done, I know. But you gotta start somewhere, and that somewhere is NOW!
Lisa from THRIVE STYLE had a great post yesterday on this topic and positivity. Go there now, read, and be encouraged.
Had enough of my ramble? hehe….I don’t blame ya. Let’s move on to the scramble.
Southwest Polenta Scramble
INGREDIENTS (serves 4)
1 tablespoon extra-virgin olive oil
2 green bell peppers, diced
1 large carrot- diced
1 1/4 cup cherry tomatoes, halved
2 teaspoons ground cumin
1/4 teaspoon sea salt and black pepper
1 16-ounce prepared plain polenta, cut into 1/2-inch slices
1 tsp garlic powder
Dash of cayenne pepper
Dash of balsamic vinegar or aminos (I used the coconut aminos)
1 cup shredded cheese (I used Daiya cheese)
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 avocado, diced
2 eggs (for scrambling)
1 cup diced meat, or black bleans, or even tempeh- OPTIONAL
Heat oil in a large nonstick skillet over medium-high heat. Add meat or tempeh and cook till almost done. Then add in peppers/carrots and stir occasionally, until bright green and just starting to soften, about 3 minutes. Stir in tomatoes, cumin and salt/pepper/garlic; cook, stirring often, until the tomatoes start to break down, 2 to 3 minutes. Add in your eggs and cheese, cook until eggs are scrambled and cheese is melted. Sprinkle the top with cayenne pepper.
In another pan, quickly lay out your polenta slices. Add a dash of balsamic vinegar and a pat of butter. Cook until heated through, 1 to 2 minutes per side.
Stay positive my friends.