I was MIA last week, and it was because of this:
I went to the snow (Lake Tahoe) with a group of 12 people, left the laptop at home, and holed up in a cozy cabin. I felt compelled to disconnect for a bit to live life in the moment. Can you relate?
This Monday Morsels features a very important topic: SLEEP.
I don’t get enough of it. Getting to bed by 10:30pm is a goal that I am constantly chasing.
Are you one of those people who believe that you can sleep when you’re dead? I used to be one of these people.
I began looking at sleep much differently about a year ago, when I became ill with Histamine Intolerance (debilitating food and environmental sensitivities), a pathogenic intestinal infection, hormone imbalance, (..and I could go on).
Back then, I was sleeping an average of four hours each night, fighting sleepiness at work and then intensely crossfitting 5 times/week. At the time, I treated my body as an unbreakable machine. Was it a coincidence that I was overworking myself and under resting while I became so very ill? I think not.
It sounds so silly to think that I was doing this to myself, but when I was caught up in the hustle and bustle of life, I truly believed that getting to the gym regularly was benefitting me, regardless of my lack of sufficient sleep. I am learning every day how important it is to be kind to my body, to monitor the different aspects of my wellness, and to listen to what my body needs.
If my story doesn’t compel you to get more Zzs, this article might: 25 Horrible Things That Can Happen If You Don’t Get Enough Sleep.
I’m an “a little bit of this and a little bit of that” type of cook. I get in the kitchen, assess what I have, and concoct it on the spot. I love cookbooks, but I often find myself lacking the patience to work from one on a busy weeknight.
Tonight was no exception. My boyfriend and I made pork chops with caramelized onions and apples sautéed with garlic, ginger, and a splash of apple cider vinegar.
When he got home, he placed the chops in a brine of salt, pepper, and fresh chopped garlic. An hour later, he seared both sides of the chops, and finished cooking them in the oven.
Meanwhile, I concocted the onion apple topping. I knew pork pairs well with apples, and apple cider vinegar seemed like it would balance out the sweetness. Let’s just say it was an experiment gone DELICIOUS. We MMmm-ed our way through dinner and will definitely be making this again.
The pork chops were from our first box ordered from Marin Sun Farms, which is a Community Supported Agriculture Program (CSA) that offers local, sustainable, humanely cared for, ethical, pasture-raised, grassfed meat. Check them out if you live in or near the SF Bay Area!
Have a great week!
Love and light,