Why I don’t make New Year’s resolutions

Why I don’t make New Year’s resolutions

New Year ~ New Resolution?

On January 1st I will not make a resolution.

I don’t like to make resolutions. I have disliked the practice of this tradition over the years, never found any joy in it or success in trying.  I have always thought it a waste of time.  I would make a resolution each year as a family tradition and have never accomplished any of them. We would make a resolution and turn around the next day and live life the exact same way. How can you change if you are doing everything the exact same?  To make a resolution a change has to occur, that means a change in thinking and behaviour.

That habitual behavior is created by thinking patterns that create neuropathways and memories, which become the default basis for your behavior when you’re faced with a choice or decision. Trying to change that default thinking by “not trying to do it,” in effect just strengthens it. Change requires creating new neural pathways from new thinking which takes time and practice.

Here is a link for reasons people don’t stick to their resolutions.

A New Year

The start of a new year makes me reminisce which leads me into taking stock of what has happened over the last year, the good that was accomplished, what I am looking forward to doing in the next couple of months and where I want to be in a year from now.  I do this over the course of the year as well and adjust, change or reset as I go.  Creating a life plan, setting goals in that life plan, and being able to make those accomplishments is a great feeling.  We are creatures of habit breaking those habits are good! Setting goals to help others is always on my mind.  Setting realistic goals builds confidence and in turn those accomplishments will become reality. Setting myself up for success makes more sense.

Wishing everyone a happy and healthy 2017!

~Andrea

In the Kitchen: Holiday Turkey Leftovers

When the holidays are over I’m exhausted and the last thing I want to do is prep and cook a whole meal. All I want to do is enjoy my time off by relaxing, hanging with family and pampering myself. PaleoLeap has an amazing line up for Holiday Leftover ideas. It’s so nice to have all that food sitting in my fridge to heat up and eat. How convenient. However, I always find I have too much of everything and I don’t want to eat the same things for the next month. It’s time to switch it up! My favourite recipes after the holidays are turkey pie and Turkey Frittata. I’m also so thankful for the turkey bones so I can make a big batch of stock! Below you will find recipes that fit into a day of leftover cooking and baking.

Pie Crust – If you double this recipe you could make two turkey pies or one turkey pie and one pumkin pie. Freeze pie for when you are crunched for time.

Turkey Pie Filling

Preheat the oven to 350 F

      1 small onion, chopped
      1 tsp ghee or coconut oil
      1 1/2 cups leftover turkey, cut into chunks
      2 cloves garlic, minced
      2 carrots, chopped
      1/2 cup button mushrooms, sliced
      1/2 cup turkey or chicken stock
               1 tbs arrowroot
    Directions:
      1. In a large pan melt ghee and saute the veggies and garlic over medium heat.
      2. Add in the turkey chunks and stock.
      3. Make slurry with the arrowroot powder and a little bit of cold water.
      4. Add the slurry into the stock and turkey mixture.
      5. Lower heat and cook until the stock thickens.
      6. Remove from heat and distribute evenly into pie crust.
      Bake in the oven for 20-25 minutes until the crust is golden.

Turkey Frittata

Turkey Stock Bone Broth

There are so many other ways to use up leftovers. Here is another great site that has put together a leftover line up! Turkey Everything!

This will take you into the New Year! ~Andrea

In the Kitchen: Salmon Cakes

Salmon Cakes

Discover a new favourite with these easy salmon cakes! Served with fresh lemon, and your choice of sauce this salmon cake recipe is a must-try. These are great any time! This recipe is so simple and takes hardly any time at all. An easy go to dish that is nutritional when served with salad, in a paleo pita pocket (AAG first cookbook) and veggies.

INGREDIENTS:

  • 1 can pink or red salmon

  • 1 cup cooked sweet potato, mashed

  •  1 egg, beaten

  • 1/2 cup almond flour

  • 2 shallots very thinly sliced

  • 1 teaspoon salt

  • 1/2 teaspoon paprika

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons ghee, melted

img_0267

DIRECTIONS:

Preheat the oven to 400F and cover a large baking sheet with parchment paper.

Drain the liquid from the salmon pour the fish into a large mixing bowl, removing the bones and flake the fish. Add the sweet potato, eggs, almond flour, shallots, salt, paprika, and black pepper. Mix well and refrigerate for 10 minutes.
Brush the parchment paper with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 1 inch thick. Bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven. Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice.

Bon Appetite! ~Andrea

Tropical Traditions ~ Palm Shortening

Tropical Traditions ~ Palm Shortening is in CANADA!!!!

Great for Paleo pie crusts!

trans fat free!

Palm shortening is derived from palm oil (read about Virgin Palm Oil here). In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. The melting point of our Organic Palm Shortening is 97 degrees F., making it very shelf stable. It is NOT hydrogenised, and contains NO trans fats! It is great for deep-fat frying and baking, and is not prone to rancidity. Since it has been separated from some of the unsaturated portion of the oil, it is colorless and odorless, and will not affect the taste of foods like Virgin Palm Oil does. If taste is needed in applications, then Virgin Coconut Oil can be added for great baked or fried foods!

Tropical Traditions Organic Palm Shortening – Sourced from Eco-friendly Sustainable Farms

Tropical Traditions Organic Palm Shortening comes from small scale family farms in South America. These farmers are certified by ProForest, which ensures that they meet strict social, environmental and technical criteria. With regard to environmental criteria, the assessments are carried out at the landscape and operational level at both the farms and processing facilities. These assessments cover environmental impact on the soil, water, air, biodiversity and local communities. The lands the farmers use are not lands that were deforested. The lands used to grow the palm fruit are lands previously used for agricultural purposes (cattle, rice, banana).