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Today is my birthday…here’s what you can gift me (it’ll only cost you 5 minutes!)

August 30th, 2018 | no comments

Mel as a baby (check out those cheeks!)

Plus:

 

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Today I turn 43.

Another year has passed; a few more gray hairs than last year (magically disguised thanks to Brad, my wizard of a hair stylist); a new ache in a joint or muscle; a fresh little crease under each eye. Hey wait a minute, I swear those weren’t there yesterday, I said upon noticing them for the first time.

With each little change I witness, I smile and think to myself: I am not this wrinkle; I am not this gray hair; I am not…this body. 

You and I, we are so much more than this suit of skin, bones and blood we wear. We are:

Love in human form.

Divine creatures full of endless light.

Miraculous bundles of wonder.

Unimaginable possibility.

It’s a common belief that our state of health is dependent upon what we choose to eat and drink, our level of physical activity, and a twist of genetic fate. While those are certainly contributors, there’s a missing piece to this equation: how you see yourself.

I mean really see yourself.

Forget about what you see in the mirror. When the dust settles after a busy day and you take a moment to breathe…can’t you feel it? Even if just for a moment, can’t you get a faint whiff of who you really are? 

I don’t think you realize how amazingly divine and perfect you are. I see it in you, every time we meet. I can hear it in your voice and feel it emanate from your eyes. In the words of poet and writer Shane Koyczan: If you can’t see anything beautiful about yourself, get a better mirror, look a little closer, stare a little longer”

No, I promise you aren’t exempt. You just forgot.

Take another breath…there it is. The gap, the momentary pause where you just are. Look a little closer, stare a little longer…it’s there.

I don’t plan on leaving this earth anytime soon and I hope you don’t either, but of course, that’s not up to us. So often I hear stories of people who’ve lost loved ones before having the opportunity to share how much they meant to them. But what about the person who passed? Did they miss their opportunity too? Quite possibly.

That’s why I am taking this opportunity in today’s post to tell you how glad I am that you are in my life. 

We may have only met once (or maybe not at all), but there is a reason we are connected here. I don’t know exactly what it is and I’m not trying to figure it out. It may seem silly to some what I am about to say, but I don’t care: I love you. Not just you, but the deeper You.   

In celebration of my birthday, I’m only asking for one gift:

Take a few minutes to yourself today. Close your eyes and just breathe. Feel into the true essence of You. What do you see? Who do you see? 

When you are done, just send me an email (melaniejatsek@gmail.com) so I know you did it. Enter the subject: Melanie’s Birthday Gift. That’s it! You don’t have to write another word unless you feel moved to do so. Please, do this for me on my birthday.

With so much love…

 

Mel’s weekly food pick:
Almond Flour

Almond flour is a fabulous gluten-free alternative to wheat-based flour and can be used in baking, as a breading for chicken and fish, or mixed into the dough of your favorite energy bite recipe.

The only ingredient listed should be: Blanched Almonds. Blanched simply means the skins have been removed. 

You can very easily make your own almond flour by processing whole blanched almonds in a coffee grinder or food processor to create a fine powder. Process any longer than that and you’ll wind up with almond butter…which isn’t such a bad thing. If you happened to have an apple or banana nearby, it’ll make a great snack!  

To make approximately one-half cup of almond flour, use 1/3 cup of blanched almonds.

Try almond flour in your next recipe! It can be used to make pancakes, cookies, muffins, breads…and cake! See this week’s recipe pick for: Tiny Double Chocolate Birthday Cake + Pink Sprinkles 

Note: In baking, although you can substitute almond flour for wheat flour in a one-to-one ratio, you will have to add a binding agent, such as an egg.  

 

Mel’s weekly recipe pick:
Tiny Double Chocolate Birthday Cake + Pink Sprinkles 

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