I’m thinking its time for a new perspective. It dawned on me the other day as I walked past the full length mirror in my bedroom that I cannot recall a time when I’ve looked at myself in the mirror and not found something to lament about.
I would say that for 25 years I have wished that I was thinner, taller, tanner, more muscular, you name it. The funny thing is when I look at past pictures of myself I always think, ‘Man, I looked good then.’ Even though I know for a fact that when those pictures were taken I thought I could stand to lose a pound or two… or ten.
What if I just stopped? What if I stopped being mad at myself for all the things I’m not and started loving all the things I am? I’ve tried the negativity route for a long time now and clearly it hasn’t gotten me anywhere. Its not like I’ve trashed talked myself into a six-foot-tall, 110 pound Eva Mendes. Maybe its time for a little compassion.
When I look at my children I do not see one flaw. To me they are beautiful in every sense of the word. I adore their knobby knees and round bellies, what would be so wrong in thinking that way about myself? This body has done amazing things. It has successfully created not one…but two other human beings. I think that is more than enough to justify a lifetime of celebration.
I’m tired of being a jerk to myself. I’m over not giving perfectly wonderful things the props they deserve. Did I walk out the door this morning with my shirt buttoned crooked? Sure did. Did I also get my daughter to school ten minutes early? You know it! Could Waldorf Salad be put in the category of old lady food? Possibly. Could it also be a crunchy, sweet and tangy? If you put a little love into it, absolutely!
Let’s ditch the mayo and add some sexy Greek yogurt. Lets forget about lemon for a while and use sultry tangerines instead. Spicy brown mustard wouldn’t be caught dead in a retirement home. Make it big (this recipe does serve 10 people), make it bold, quit apologizing and be proud of you and everything you create.
- 1 cup walnut halves
- 5 apples (about 1 1/2 pounds), cored and large dice
- 4 stalks celery, cut on the bias into 1/4-inch thick slices
- 1 pound red seedless grapes, quartered
- 1/4 cup plain whole milk Greek yogurt
- 2 tablespoons spicy brown mustard
- 2 tablespoons freshly-squeezed tangerine juice (from 1 small tangerine)
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- Heat oven to 350°F and arrange walnuts in a single layer in a large frying pan. Toast them in the oven until fragrant and golden, about 10-15 minutes. Let cool and roughly chop.
- Combine apples, celery, grapes, and walnuts in a large bowl. Combine yogurt, mustard, tangerine juice, honey, and salt in a medium bowl. Whisk until incorporated and smooth. Taste and add more salt if needed.
- Pour dressing over the fruit mixture and toss to combine. Serve immediately or refrigerate for up to 1 hour.