Dear Fall, Please Pump Those Brakes.

Topping the charts among my “favorite things” list is for sure Autumn. I’m sure I’ve mentioned this. Fall always takes its sweet a$$ time getting here, and then goes by too quickly. And for reals– for some reason this Fall is at serious lightening speed to skedaddle. 

I just wanted to complain about that, but more importantly gently remind you (and myself) just how important time is. Real, present time. Not to make you anxious about “how quickly the time does go”, but about what to do with the time when you have it. The more appreciative you are in general, it is has been noted that the more present you become. Being present is really smelling the roses and taking it all in, instead of rushing through your time.  Sitting with your kiddos as they color when you have a minute between loading the dishwasher and prepping dinner, or asking your spouse, friend, or parent how their day was at the end of the day. And then actually listening. Stop to think about everything you are grateful for in your world today. It could just lighten – and enlighten–your mood and mind.

I recently read that the key to having it all, is knowing that you already do. I dig this a lot. Sure we can set goals, but make sure they are worthy ones. Ones that won’t give you more anxiety during the achievement process than actual reward at the end of the day.  For years I have carried around a list in my (magic) notebook of things to do, see, purchase….list no more. It felt good pitching that list. I’m going to let life be a little more breezy. I don’t need to keep glancing past a stale to-do list. I don’t need to for the way it makes me feel– and I don’t need the list. When the time feels right to take the kiddos on that special trip (even if it’s a decade from now), we will.  And we will sort out those details then. It’s time to move forward in the moment—and not stressing about the details of what’s ahead.

In a mindful publication I was perusing to help me drift off to dream last night, there was an article emphasizing that multi-tasking (while sometimes inevitable) does not make us better. It could make us the reverse—yikes!) I know that I have prided myself in the past for all that I can accomplish while going about my day— and yet watching my “better half” take on quite the opposite approach to “tasking”. But honestly—he is a much calmer being- and yet we still both get the important things done. (Well—he does with a few nagging nudges, but still – he is not running around like his hair is on fire all of the time – Like….ahemmmm “this guy” (insert thumbs).)

So—again, just a little suggestion to enjoy what’s left of this season with attention to all the good around you. There is enough bad out there that stays in the forefront—so I challenge you to push through and take those deep breathes while also taking in the changing leaves and (hopefully here to stay soon) cooler temps. And as I saw on a tote bag last week—“Your vibe attracts your tribe.”… So be cool.

In closing, a few little healthy-ish, fall-ish (loosely written with lots of wiggle room) recipes for your consideration.

 

(Dairy free) Cauliflower Mash and Turkey Topper

 

This can be as easy or difficult as you make it. This was a lot of canned goods, but if you prefer raw beans, roasted corn, etc. that will work too. Here’s the super easy version:

 

Cauliflower Mash:

Rinse, chop and “core”/de-stem the cauliflower.

Boil in water until fork tender

Drain water; cauliflower stays in pot

Over low heat:

Add: (dairy free?) plain non-fat yogurt, salt, olive oil (start with small amounts of each and add more as needed

Mash all together with the back of a fork or mashing tool. let simmer for a few minutes. Then done.

(This is your blank canvas—you can add green onions, capers, bacon, butter, milk, sour cream, cheese, etc.)

 

Turkey Topper:

1 pound turkey meat cooked with olive oil, sprinkles of curry, cumin, chili powder, Worcestershire sauce, salt and pepper

Add: 1 large can of pureed tomatoes, 1 can kidney beans, 1 can navy beans, 1 can corn

1 chopped bell pepper or jalopeno pepper

(I also threw in fresh herbs (basil and parsley) and lemon juice squeezes to freshen up. Oh and some red wine ’cause I was holding it.)

(Salad is so easy and refreshing: Arugula lettuce—special trick – SALT the lettuce FIRST. Then when it’s time to dress and serve, squeeze one lemon (no seeds!) over the lettuce. Next coat with olive oil and toss. It’s the easiest, best evah.)

 

Roasted Chicken

I have been scared to cook meat on bones for years. Finally our grocer had an organic, grass fed, non GMO, blah blah one—and so I felt like I had to give it a go. It was surprisingly amazing! I kept picturing the dinner scene in Lampoon’s Christmas Vacation with Cousin Eddie’s Wife Catherine and her Christmas Turkey– alas, the ol’ bird turned out just right! Highly recommend!

 

Preheat over to 400 degrees (the lower the temp and longer the cook time, the better. Low and slow.)

Next rinse the chicken (Do this carefully (low water pressure) because water splatter can splatter the raw chicken around your work space—and you don’t want that. Trust me.). Place on a cutting board and pat dry with paper towels. …Now the fun part!

(The “innards” or whatever, should already be bagged and ready to be removed from the cavity. Discard that (unless you have a hankering).) Collect whatever herbs you wish for flavor. I cut what I had and made a little bundle of thyme, rosemary, basil and parsley and four round slices of lemon. Coat the outside of Miss Bird with olive oil, salt and pepper. Then generously (I think this is what saved me and kept it juuuuicy) season the inside with olive oil. I poured for like 2 seconds. Insert herb flavor bundle and lemons.

That’s it! Cook for 15 minutes at 400 temp and then reduce to 375/350 degrees for another 45/50 minutes or so. Slice in at that time to check. Bird is done when the juices run clear (meat is white not pink).

It’s so easy, and as someone who is a big fan of the “chop and drop”—this is your ideal “one pot” wonder. I chopped carrots and cauli because that’s what I had, but anything hardy works (brussels, potatoes, onions, etc.)  and the beauty is that the oil and juice from the chicken runs off and seasons it all perfectly– you don’t even need to coat them in olive oil. Bird does all the work. Viola!

Hope this helps you get your Fall vibe in gear.