When my kids were younger, it was easy to make excuses for my lack of self-care, like regular exercise or some mysterious thing I’d read about called “me time”.
But as the kids get older (and I get older too) my stubborn refusal to put myself somewhere on my to-do list isn’t cutting it anymore. Entering my 40s, I vowed to do better (read: “Project 40“).
But now, two years later, I haven’t made nearly enough progress.
That all became crystal clear when I got the new book by fellow dietitian Elisa Zied, Younger Next Week. Elisa, a mom of two boys who motivates 44,000+ people through her popular Twitter feed, says she wrote the book because she knew a lot of women who were letting the stress of everyday life get in the way of looking and feeling their best.
Yep, that sounds familiar.
Younger Next Week is my reminder that making healthy tweaks to my diet, incorporating relaxation techniques, and making fitness a priority aren’t optional if I want to look and feel younger than my 42 years. The book opens with a quiz to find out where you’re starting (my score showed definite room for improvement) then presents a 7-Day Vitality Plan that includes a meal plan and recipes, guidelines for exercise, and tips for handling stress.
Elisa calls her book “a permission slip” for women to prioritize taking care of of themselves.
Just what I need. How about you?
Here’s a recipe from the book, Romaine Salad With Raspberries, which I tried and loved (I used mixed greens because that’s what I had).
- 1 cup fresh raspberries
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 cups torn romaine lettuce
- 1/2 medium red onion, peeled and thinly sliced
- 1 small red bell pepper, seeded, deribbed and thinly sliced
- 1 cup fresh raspberries
- 1/4 cup toasted walnuts
- Prepare the dressing by placing the raspberries in a fine sieve over a small bowl to catch the juice. Using a fork, mash the raspberries to extract their juice. Disard the pulp. Add the lemon juice, honey and mustard to the raspberry juice and whisk. Slowly add the olive oil in a thin stream, whisking constantly until the dressing has emulsified. Stir in the salt and pepper and set the dressing aside.
- Place the romaine lettuce, onion and bell peppers in a large bowl. Add the whole raspberries and the dressing and toss gently.
- Spoon the salad onto individual plates and garnish with walnuts. Serve at once.
Nutrition Information:Yield: 7 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 149Sodium: 45mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 3g
Disclaimer: I received a copy of Younger Next Week.