I received an email newsletter in January from one of my favorite authors, Jen Sincero, about New Year’s resolutions and how they’re difficult to keep throughout the year. Jen instead suggests we make daily intentions because it’s much easier to exercise today, or drink 75 ounces of water today, or meditate for 5 minutes today, instead of signing up on those things for a whole year. So the words “Daily Intentions” found their way to the top of my vision board, and I’m trying to start each day with about 3-5 intentions – whatever my heart is calling me to for the day.
I write each one in pencil, so I can adapt, erase, and revise if needed. This isn’t a pressured to-do list, it’s a funnel to direct my thoughts, words, and actions. Simply writing “nourish my body” leads to conscious choices between Chic-Fil-A or homemade soup? Coke or water with lemon, mint, and cucumber? Small, daily intentions can lead to profound changes.
So here’s a weekly menu that resonates with my daily intention to nourish my body. I hope you like it, and I’d love to hear if you try any of these recipes or start a habit of setting daily intentions.
My dear friend Heather shared this recipe with me a long time ago, and it’s a regular in my repertoire. Sometimes I double it and freeze lunch-sized portions.
Leftover soup – add a loaf of French bread and/or Caesar salad to switch it up a bit.
Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
This is a quick, easy, and healthy weeknight meal. I usually purchase frozen scallops at Publix. I clipped this recipe from the March 2008 issue of Cooking Light.
Wednesday- Valentine’s Day
Pair this pepper-crusted filet-mignon with shrimp, crab legs or lobster tails and a simple Caesar or green salad. If you have little Valentines, you may want to add a side dish like mac n’ cheese.
I clipped the filet-mignon recipe from the December 2003 issue of Cooking Light.
Pasta, avocado, and arugula – please see me in the office if you don’t love these three things.
Sweet-Spicy Glazed Salmon
One of my all-time favorite recipes. Clipped from Cooking Light- not sure what year, but I’ve had it in my files for a looooong time. I recommend using Himalayan salt, but any salt will do!
Hope you all have a great week! I’d love to hear what you think of these recipes and how your Valentine’s Day dinner at home goes!