Embracing Your Body and Health.
Embracing Your Body and Health: A Journey of Self-Acceptance
For most of my life, I've had a slim body frame. I could eat whatever I wanted without gaining a pound, and while I was grateful for that, I also struggled with body comparisons growing up. As a young girl, I sometimes wished I had more curves in certain areas. But as I matured, I came to accept my body for what it is—just as it should be.
Now, as a fully grown woman, I’m learning that things have changed. My body is telling me it needs better care. What I could once eat with no issue is now requiring more attention and healthier habits. The truth is, it’s essential to understand your unique body structure. My genetics are a blend of both my parents, and that’s something I’ve come to appreciate.
Before you get too hard on yourself about weight loss, take a moment to reflect on your family’s genetics. You know how people say, “You look just like your mother”? Well, our body shapes follow that pattern too. If you’re struggling with weight loss, don’t obsess over it. Instead, focus on gradually shifting to healthier habits, like making smarter food choices. Moderation is key.
Personally, I love a sweet treat now and then, and I enjoy meat, but I’ve learned that moderation is the secret. If you're not into salads, try adding a protein or something sweet to balance things out. And start with smaller portions, making changes gradually.
I’ve discovered a recipe that has completely transformed my salad game. It’s so good, I eat it at least three times a week. It’s simple, nutritious, and satisfying. Here’s the recipe:
Spring Salad with Salmon, Fruit, Candied Walnuts & Vinaigrette
Enjoy this healthy, delicious meal and remember: small changes lead to big results. Take it one step at a time!
Ingredients:
For the Salad:
2 salmon fillets (cook until no pink inside, preferably grilled or pan-seared)
Mixed greens (spinach, arugula, or your choice)
1 cup fresh strawberries, sliced
1 small apple or pear, thinly sliced
½ cup candied walnuts (recipe below)
For the Candied Walnuts:
½ cup walnuts
2 tbsp brown sugar
1 tbsp butter
For the Vinaigrette:
3 tbsp olive oil
1 tbsp balsamic vinegar (or lemon juice for a lighter option)
1 tsp Dijon mustard
Salt and pepper to taste
Instructions:
Caramelize the Walnuts:
In a small skillet, melt the butter over medium heat. Add the walnuts and stir in the brown sugar.
Cook, stirring frequently, until the sugar melts and the walnuts are coated (about 5 minutes). Set aside to cool.
Cook the Salmon:
Season the salmon fillets with salt and pepper.
Cook the salmon in a skillet or grill until fully cooked (no pink inside), about 4-5 minutes per side depending on thickness. Flake it into bite-sized pieces.
Prepare the Vinaigrette:
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
Assemble the Salad:
In a large bowl, toss the mixed greens with the sliced fruit.
Add the flaked salmon and caramelized walnuts.
Drizzle the vinaigrette over the salad and toss gently.
Serve immediately and enjoy your fresh spring salad!
This salad is fresh, light, and packed with sweet and savory flavors.