On the IPOD "Fear" by: Sarah McLachlan
I have already discussed the topic of fear, but I'm back again...
How do you deal with fear?
I have to start out by saying that I'm a natural worrier...it's what I do. I could worry about the wall if I tried. The anxiety I feel has been passed down many generations, it's like the present that everybody gets but nobody wants. And I'm pretty sure that anxiety is what is waking me up at 4 in the morning everyday.
When I think about getting pregnant these are the fears I have...
1. What if something happens, and I have to go through all of the sadness again?
2. How will I control my weight when I am not in charge of my own body?
3. How will I focus in dance class if I'm constantly worried about hurting the baby?
4. Is there such a thing as enough money??? (I think this is a normal one)
5. How will I ever stop worrying?
Those are the top 5 although there are many more that come in and out of my head. And I'm not saying that any of my fears are irrational. I just want to learn how to turn it off from time to time. I do think a healthy amount of fear is good for you...it pushes you and helps you to achieve your goals. But when it stifles you, that's a problem...
So I'm thinking about taking a course in meditation... I have a friend who recently took it and said it was amazing. I figure what do I have to lose?
So there was a request for a recipe:
Summer Vegetable Soup
2 cups celery, (I clean the whole bunch trim a 1/4 inch off the end and finely chop towards the heart using all of the leaves)
1 1/2 cups shredded carrots
1 large leek, split chopped and cleaned
2 32 oz boxes of chicken stock
2 16 oz cans diced tomatoes with basil and oregano
1 16 oz bag of frozen organic mixed vegetables
1 large zucchini, diced
Pepper to taste
I use a non stick soup pot, so that I don't have to add oil. Saute celery, carrots, and leeks over medium heat until soft. Add stock, tomatoes, and mixed vegetables. And bring to a boil. Reduce heat to a high simmer and cook about 30 minutes. Add zucchini and cook 5 min. more. Season with fresh ground pepper. I don't salt this soup because the stock and tomatoes both have enough salt but if you are using organic stock and tomatoes most likely you will need to add a little.
Oh, and my diet plan for the other day worked beautifully. It ended up being a great food day...I stayed on track, wasn't starving, and didn't really even snack!
xoxo chef a