We’ve all seen it and cursed it and drummed our fingers because of it and lost our patience because of it:
The spinning wheel of internet frustration! We watch it go round and round, try hitting buttons, yell at it and then try closing the app and starting again. At some point the program loads and we shout yay and get on with our activity, forgetting all about that annoying rotating circle. Until the next time.
This morning it happened in training class as we waited for the music to start and it took a quick reboot to get it going and I joked that we all need a reset once in a while. The more I thought about it the more I realized I had a great blog topic!
We have all been in situations where we feel we are spinning our wheels and getting nowhere. Think of being in a bad job or relationship. Then there are times we should listen to our brains and not our impulses. Think of overindulging at a party or skipping a workout. (Seriously, how did the cookies get in my shopping cart?!) We can always come up with excuses, but eventually you have to reboot if you want to feel better about yourself.
Last week was another week of hospital visits, doctor’s appointments and medical tests (for my parents). I tried to fit in workouts and walks when possible, but it was not easy. Everything is more stable now so I hit reset and made it to train this morning and then went for a walk. I need to plan some meals based on products I bought at the Public Market and make a grocery list for ingredients I still need. Just like when the computer loads and I can go on with whatever I was waiting for, I will go on with life. Will both scenarios happen again? Yep! But reset is a powerful tool if you need it.
This weeks’s recipe is something I made when I had company. I forgot to take a picture, so I will post that soon since I will be making it again! I made one of my favorite rice dishes, Rice with Lemon, Basil and Tomato and served it as a salad on a bed of lettuce topped with lemon roasted tempeh. Yum!
Lemon Roasted Tempeh
Juice form one large lemon
1 tablespoon amino acids
1 teaspoon favorite prepared mustard
2 teaspoons maple syrup
1 1/2 tablespoons olive oil
1 8-ounce block tempeh, cut into cubes