Wednesday, July 6, 2016

Oven Baked Pork Chop Garden Salad with Grilled Artichokes

Hi Friends!

It's Summer! Summer, Summer, Summer! It's my favorite time of year and I've been chowing down salads like it's my part-time job. Sometimes it's all I think eat besides, well, brunch.

Interestingly enough, when I was younger, I hated salads. Like, all salads. Looking back, I'm unsure if it was because they were always a boring ol' side salads or if it was just satisfaction from giving my poor Mom a hard time. Regardless getting out of my hatred was difficult and dressing is what changed my mind about salad. I started with a very specific type of ranch and I drowned my lettuce in it and then added toppings. Finding a middle ground was insanely difficult for me until I hit college, where I studied Art History. That's when I came to realized salads were about creativity, nutrition and (yes, truth) colors. Colors are my favorite part of salads.

If I haven't lost you yet, that's wonderful because there is a point to this story. Promise. This week, for me, is all about progression. Progression in yoga, in healing, in letting something or someone go. This week is about opening your heart and exploring other ways to make something your own. Inch by inch, Time with Time. It's good to stop and remember where you once started and to see how far along you've come. You will get there in your heart and mind and eventually see the colors. Even if it's just making a kick ass salad. Haha.

Blogger template designed By The Sunday Studio.