I worked out on Monday.
Like, really worked out.
Like, sweat pouring out of me from places that are definitely meant for OTHER THINGS.
Like, I could feel my heartbeat in my actual throat.
Like, halfway through the workout I felt like throwing up and shitting at the exact same time.
It was the first time I had moved my ass like that in over a year. As I was getting ready for bed that night, I said to Luanne, “I’m really proud of myself for working out.” And it felt deeply satisfying to be proud of myself.
It takes a certain amount of work to be proud of oneself. It takes doing something that you don’t normally gravitate towards. It takes following through on a thought. It takes welcoming discomfort for a certain amount of time. It takes learning something new. It takes investing some of your time. It might even take sweat in your buttcrack.
But here’s the thing. None of these undesirable sensations last forever. They will come to an end, and when they do you will feel deeply satisfied and proud of yourself.
And that’s something you can never buy.
So put in the work. Do the time. Feel all the feels. Show up for yourself. And repeat.
It’s the only way to get from where you are right now to where you want to be. You are far more capable than you realize, my dear. So go ahead, make yourself proud.
I’m super happy to announce that our Plant Fueled Meal Plan subscription now includes a Quick Batch option. This means you will have two options in your classroom each week: the full meal plan and the Quick Batch. You can look them over and choose whichever one you like.
The Quick Batch includes four items to batch cook each week: a batch of beans, a batch of grains, a soup and a salad dressing. All free of meat, dairy, processed ingredients and oil. The Quick Batch comes with a grocery list and a batch prep list, just like the full meal plan. The only thing it doesn’t have are the nightly meal instructions, but you can look at the full plan for inspiration, or you can keep it simple and have bean and grain bowls, salads, and soup throughout the week. Easy peasy.
This is perfect for people cooking for one, people who don’t have that much time to batch cook, people who are new to eating and cooking this way, and people on a limited budget. The price of the meal plan subscription is not changing. It remains just $20 a month. Sign up here and get to work on this week’s full meal plan or the Quick Batch!
Also, our 2018 live Plant Based Reset is set for January. It’s basically 5 weeks of rewiring your brain to get rid of shitty food cravings and replace them with craving healthy, whole plant foods. And I’m there to guide you every single step of the way. There will be laughter, tears, wins, breakdowns, breakthroughs and LOTS of joy. If you haven’t done it yet, add your name and email address here and I’ll holler at you when we’re ready for you.
Today’s recipe will satisfy your next crunchy craving without having to buy a bag of potato chips.
Oil Free Chili Lime Spiked Tortilla Chips
Oil Free Chili Lime Spiked Corn Chips
Makes 36 Chips
- 2 tablespoons lime juice
- 1 tablespoon water
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 tsp garlic powder
- 1/2 teaspoon salt
- 6 corn tortillas (either 100% corn or sprouted corn)
Preheat oven to 350°F (175°C).
In a small bowl, mix together the lime juice, water, chili powder, smoked paprika, garlic powder and salt.
On a cutting board, place 1 corn tortilla. Using a basting brush, brush both sides with the chili lime mixture. Stack another corn tortilla on top and brush both sides with the chili lime mixture. Continue stacking and brushing on the chili lime mix until all 6 tortillas are in a stack.
Using a large knife, cut the stack into 6 wedges / chips (like a pie or a pizza). Note: You should have 36 wedges when done.
Place the wedges / chips on two parchment covered baking sheets so they aren't touching each other. Bake for 10 minutes. Flip the wedges over and bake an additional 8 - 10 minutes, until they are golden and crispy. If using sprouted corn tortillas, they might need the full 10 minutes.
Cool and then store in an airtight container on your counter.
Dip pictured in this recipe is an easy Hummus from canned beans recipe.
Wishing you a happy week. May it be filled with going to the post office and shipping your comfort zone far, far away.