January 2013

Ahh, a new year is ahead of us. I love the fresh beginning that January can bring. I set my goals for the year, review my past year, and give thanks for all the amazing people, things, and memories that I have in my life.

I haven't been blogging lately because I haven't felt like it. If something doesn't feel right to you, I believe that you should take a break for a while and then reevaluate if it's something you want to return to. I don't think I'll be blogging as much as I did throughout the first part of 2012. This is partially because I took a position with a new preventative health program being offered here in Central Oregon. I feel so fortunate to be a part of this new program and look forward to working with our community members to improve their health.

My main goal when it comes to my career has always been to help as many people as possible lead a happy, healthy life. I'm proud to say that I'll be doing exactly that with my new position. I start tomorrow and am excited (and a little nervous) to see how it goes.

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I've been snacking on this same pomegranate for three nights now. I love how long it takes to pick at the seeds and eat them. It keeps me from mindlessly eating large amount of snack food (like microwave movie theater popcorn!)
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Another thing that I've been eating lately is "mini-meals." I've been warding off a cold for the past week and do not have my normal appetite. When I do get hungry, nothing sounds good. Does this happen to anyone? Because I've still be working out and want to keep my metabolism up, I've been making mini meals like this salad with spinach, pear, Manchego cheese, olive oil, and Balsamic vinegar. 

I also made a really simple salmon salad last night with a leftover fillet that I had in the fridge. Here's what I threw together.

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Super Simple Salmon Salad

serves 2

1 fillet cooked salmon, chilled

juice of 1/2 lemon

2-3 tablespoons mayonaise of choice (I used TJ's reduced fat)

1-2 teaspoons capers

sea salt and pepper to taste

In a medium size bowl, use a fork to mix all of the ingredients together. Try a bite and add more of whatever you fancy. Cover with plastic wrap and place in the refrigerator for at least an hour to allow the flavors to combine. Serve with rice crackers, on top of toasted gluten-free bread, or in a pitted avocado.

I'm off to bed. I need to do one of my Tracy Anderson Metamorphosis workouts before I leave the house at 7:15 tomorrow morning. Wish me luck!

Good night,

Kilee

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