Wake Up Your Inner Spring

This weekend, as I was driving my car, with the roof down, I almost started crying. It was a most beautiful day… warm and sunny and the trees had just started to bloom. The day felt like a beautiful gift. I started to think of all the good things I had in my life and realized how lucky I was. My son is a junior in high school and is ready to embark on the next stage of his life, college. I realized how lucky I am to have a happy, healthy son who has a bright future and still talks to his Momma. I have been in a relationship with an amazing man for the past nine years who loves me warts and all. I have a great relationship with my family and they accept me for who I am. In fact, I even get along well with my ex-husband (who would have thought that?) which comes in handy when we start doing the college tours with our son, Jack. I am happy and healthy and I feel very lucky to be in this great place in my life. So, you may ask yourself, why the tears?

For me it’s been a winter of transition. For the first time in 27 years, I’m not traveling to Manhattan to work in Corporate America. This has been my first winter as a stay-at-home mom. I’ve been trying to figure out the subtle ways of being involved in Jack’s life without being annoying (I’m not sure I have achieved perfection, but I have made huge progress…I think). I have shoveled my own driveway multiple times. I have made many pots of warm lentil soup to take away the winter chill, but I have also let my inner critic’s voice be heard. (The one that has often asked me what I’m doing with my life and questioned many of my decisions.)

This winter, I have tried to always love what I see in the mirror. I have tried to be gentle and forgiving with myself when I haven’t always eaten as clean and green as I have wanted. The truth is, my inner critic has a louder voice tha
I realized. Was it the polar vortex, the multiple inches of snow, or the media’s constant reminder of the looong winter that gave my inner critic such a loud voice? Who knows? What I do know is that I was ready for my inner spring to bloom, just like the beautiful day I was enjoying. The tears came because it dawned on me that my life was damn amazing. I just had realized it. I had to realize how truly lucky I was. Maybe I needed a dose of sunshine and a whiff of blooming flowers to let it sink in, but at that moment, I was overcome with gratitude and happiness.

My inner spring awoke this past Saturday and even though I rose this morning to a light dusting of snow (I can’t even begin) my inner spring is still blooming. I feel lighter and happier. I’m sleeping through the night without having to turn on Law and Order to lull me back to sleep. I’m looking in the mirror and seeing myself start to lose some of those extra winter pounds that kept me warm(☺) and loving myself for a job well done. My inner spring is blooming like the first forsythia tree on my front lawn and I feel AMAZING!

I’m making a promise to myself to hold onto this feeling of my inner spring awakening and when that inner critic starts to speak again, I’ll remember how lucky I am to be living a life filled with love and happiness. The next time your inner critic starts to talk and question you, try to find your inner spring. Take inventory of all the good things and special people in your life. Like the blooming forsythia on my front lawn. Soak up the sunshine, and be grateful.

Here is a recipe to bring some spring into your diet. Again (as much as I hate to admit) this amazing salad is from Gwyneth Paltrow’s cookbook:
MANGO + AVOCADO SALAD WITH BALSAMIC-LIME VINAIGRETTE

Source IT’S ALL GOOD by Gwyneth Paltrow and Julia Turshen

Serves 4

• 2 ripe mangoes, peeled, pitted, and thinly sliced
• 2 ripe avocados, peeled, pitted, and thinly sliced
• Coarse sea salt
• 1 batch Balsamic-Lime Vinaigrette (see below)
• A small handful of fresh basil leaves (I’ve had this with and without the basil – still delicious)

Directions:

Alte
ate slices of mango and avocado on a serving platter and scatter with a pink of sea salt. Drizzle with the Balsamic-Lime vinaigrette; tear the basil leaves and sprinkle them over the top. Serve immediately.

BALSAMIC-LIME VINAIGRETTE

• 2 tablespoons balsamic vinegar
• 2 tablespoons brown rice syrup
• 1 tablespoon freshly squeezed lime juice
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• Coarse sea salt
• Freshly ground pepper

Directions:

Whisk the vinegar, brown rice syrup, and lime juice together in a mixing bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.