If I’ve learned anything from these past couple of weeks, it’s that you need to treat your body with love, kindness, and respect. My marathon training has been stalled, because I have tweaked my hamstring, yet again. It’s my own fault. I was running in old sneakers, not stretching enough, and wearing heels.
I’m not as torn up as I was the last time around though. Because of my last experience with an injury, I’ve learned how to handle this one with far more grace and patience.
But it’s taught me something extremely important – our bodies are vessels. Meaning, we are vessels that are meant to bring light into this world. And therefore, we must take care of our bodies.
There are so many ways we can do this – staying physically active, giving our bodies the rest they need, feeding it good, wholesome food, meditation and prayer, SLEEP.
You Are Important
I’m not the biggest fan of motivational speakers (yes, that’s generalization and sweeping statement and there are some motivational speakers who are wonderful). But I’m talking about the ones who tout on a daily basis, “ARE YOU GRINDING TO YOUR GOALS?” or “Today is either day one or just another day” or “Execute, execute, execute” or my least personal favorite “MAKE IT A GREAT DAY.” None of these mantras have much substance or carry much weight in my life (again, just me. They’re fine human beings).
I’ll get off my bitter train now. I know the intention is there and the goal is essentially good. For me, it just doesn’t work. We’re not machines. We’re living, breathing human beings and sometimes I simply do not feel like grinding and hustling through a day. No, I’d much rather go with the ebbs and flows of life, feeling my feelings, thinking deep, and loving often.
With all of that being said, there is a an extremely prominent motivational speaker, who I’m sure the majority of you have heard of, Gary Vaynerchuk.
I came across an Instagram video of his recently (see below). It’s a little too intense for my taste, but what he says about the odds of being a human amazed me. I get easily caught up in the number of people on this earth, and fail to realize that despite the large population, it’s a miracle to be alive.
You are so important. What are you doing to take care of yourself?
The Most Amazing Pesto
I know. You’re probably wondering where this is going, but what we put in our bodies matters. If life is a gift, and we’re meant to use this life to spread light, we must take into account what we’re eating.
I recently connected with a woman here in Charlotte who makes her own pesto. (She also reads RMT!) Her pesto is homegrown, and I’d argue the best pesto on the market. It also supports local farmers and small businesses, all while making cooking easier. The pesto comes in frozen cubes, so they have a long shelf-life. You also get about 3-4 meals per bag – talk about cost-effective!
As someone who’s always on the run (run pun), I was excited to stumble upon this easy and simple to use goodness. My first swing at using the pesto was a pasta recipe (see below).
- 4 tsp of EVOO
- 2.5 cups of zucchini
- 3 - 4 oz. cubes of She's Pesto
- 1/4 cup shredded mozzarella cheese
- 2 cups chopped red onion
- 8 oz. uncooked gluten free pasta
- 1/4 cup heavy whipping cream
- Salt & pepper to taste
- Pull out 3 or 4 cubes of She's Pesto and set aside in a bowl to melt.
- Cook zucchini with EVOO in a large skillet over medium-high heat for 5 mins or until tender and golden.
- Remove from pan.
- Take 1/4 cup of the cooked zucchini and puree in blender.
- Add all three cubes of She's Pesto and re-blend.
- Set this aside.
- Reheat the skillet.
- Add more EVOO if needed.
- Add the chopped onion and sauté for 10 mins.
- Add the remaining zucchini back into the skillet with the onions and stir until well mixed.
- Cook pasta according to directions and save 1/3 cup of the cooking liquid after you drain the pasta.
- Add this 1/3 cup of cooking liquid to the blender with the She's Pesto and pureed zucchini and mix.
- Add this to the cooked pasta and then top with the cream.
- Add salt, pepper, and cumin to taste.
- Top with cheese.
- The original recipe didn't call for cumin. I LOVE cumin and think it's fabulous in anything, so I added it. It was a good choice.
- I used brown rice fusilli pasta from Trader Joes.
- I also used vegan mozzarella cheese. The original recipe calls for Parmigiano-Reggiano Cheese.