wellness calendar: march 2013

Man, I am stoked that we’re almost to March! March is definitely one of my favorite months of the year. It’s the time around here when spring really starts to show. Our flowers start blooming, the sun starts shining and asparagus starts growing in the garden. Oh, and it’s my anniversary month! Celebrating six glorious… 

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the power of the number.

For a while now, I haven't been shy about broadcasting my weight here for all to see (I'm 229.0 pounds this morning, if you're curious). And, if I'm being totally honest, there has been some backlash over the years about me being so open with my weight. I've been told I'm a bad example because I'm scale-obsessed. I've been told I need to focus instead on the measuring tape. I've been told that I shouldn't care what my weight is.. . .
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sugar-free lent update

syrup growlersConsidering we're two weeks into my promise to go without sweeteners during Lent, I thought it was about time I give you guys an update on my challenge. To refresh your memory: I've been feeling pretty attached to sugar for a while now, and in recent months, my need for sugar has gotten to, what I consider to be, an unhealthy point. I figured now would be a great time to try to wipe my sugar-slate clean, go cold turkey. . .
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what i ate wednesday: pizza night

1For those of you that have been kicking around here for a while, you know that for the longest time, we had pizza every, single Friday night. It was tradition for us! When both Craig and I were working full-time, it was a great way to celebrate the upcoming fun of the weekend. But then our schedules got crazy. I started working from home some days and then I started working only four days a week and then, for the. . .
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things i’m digging…

dandelion1. My grapefruit knife. I'm not a big fan of kitchen unitaskers—those gadgets that just have one, crazy specific purpose and you only use once or twice a year. But this unitasker is my bestest friend. I love grapefruit, but I always hated how difficult it is to eat, but this two-sided grapefruit knife is the absolutely best. I've had lots of grapefruit tools in the past, and none of them work as well as this one. I got it. . .
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living salad with lemon-sesame dressing

living saladI've been thinking a lot about living foods recently. There are a lot of definitions out there of what it means for a food to be "living" but to me, it means that it's a food that was once alive (or, maybe still alive in the case of the sprouts in this salad) and is as close to its living state as possible. That means things like raw, freshly-picked fruits and veggies, sprouted grains, seeds and legumes, and raw dairy. . .
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roasted veggie and black bean rice bowls

rice bowlsIf this dish doesn't scream "Cass is jonesin' for summer", then I don't know what does. When I sliced into the lime to cut these pretty little wedges to garnish the dish, I seriously sat there and huffed the thing for like five minutes because it smelled so darn summery. I closed my eyes and had all these visions of sipping gin and tonics by the pool and eating pina colada sorbet after a hot day working in the garden. . .
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how to sprout lentils

sproutsWas anyone else really big into sprouting beans when you were a kid? I'm talking the whole put a bean on a damp paper towel inside of a Ziploc bag kinda deal. I always loved doing that. I thought it was so much fun to see this little unassuming bean go from, well, a little unassuming bean into something alive and green. Once the bean stalk was a certain size, my parents would help me transfer the little dude into. . .
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