Spring is in the air, flowers are blooming and we can smell that the end of year is near.
Like me, I’m sure that many of you are beginning to feel the pressure to achieve the goals you set out for yourself at beginning of the year. We shouldn’t be too hard on ourselves if we don’t get to achieve each and every one of those goals. Things change, life happens and priorities shift.
It also doesn’t mean that we should give up – so perhaps the start of this new season is the time to take stock of what we would like to realistically achieve. For me, I’m keeping things simple and focussing on what’s going to make me happy!
Get Aidan to settle in at school
This is the one thing that is giving me a lot of anxiety at the moment. Although he is only starting at the beginning of the 4th term, I foresee weeks of emotional turmoil. He seems to be very excited about the prospect of joining Big Sis at school and even puts on his back pack and says “Bye Mom, goin school now. Love you too” but I know once he realises that Mom and Dad will not be there all day, he will quickly change his mind! Perhaps I’m not giving him enough credit, but I know my child.
One month to go! Eek
Finish My Photography Course
A few months ago I started a Photography Basics for Bloggers & Online Businesses course and I stopped midway as I felt I wasn’t giving it 100%. I would really like to finish it and improve on my photography skills, and have fun doing it. I’d like to take to some great shots in the future and not rely so much on my blog photographer husband 🙂
Maintain Eating and Exercise routine
This year has been tough staying on track with both my eating and exercising. My body has been run down and I was getting sick all of the time, which meant less exercise and less effort put into meal planning. I decided to make a concerted effort over the last few weeks and have dropped some kg’s and got active again. I find it easier to lose weight than to maintain weight, so the hard work only starts now!
However, with the silly season right around the corner, I’d like to be in a good shape and not have to count every single calorie on my Christmas dinner plate!
Dear Future Self : Keep the momentum going ! ! ! 💪 You’ve been doing a great job by eating healthier and upping your fitness game and you have seen results. When you feel like throwing in the towel, remember how good you felt when you could feel your fitness level improve and when you clothes didn’t feel that tight anymore. Just keep moving 🏃🏻♀️💪#dearfutureself #fitness #fitnessmotivation #fitmom
Do something creative in our backyard
I’m not exactly sure what to do just yet, but with the water shortage in Cape Town – our garden is going to suffer this Summer. So I want to do something that can help us save more water but also revive our garden. Perhaps remove some of the grass or find some plants that don’t need much water?
At the same time, I think we can get creative and create something fun for the kids. I’m just not sure what exactly that will be… Perhaps a little hop scotch path? Pinterest board to follow 🙂
Cook a Meal With The Kids
Kurt’s always the one doing the cooking and the kids love getting involved with the preparation. I’ve hardly spent any time cooking this year, and I’ve completely lost interest in it. It’s so bad that when Kurts traveling on business, the kids immediately suggest that we buy take-aways for dinner. I don’t think they trust my cooking skills too much, but I honestly can cook – I’ve just lost interest. So I want to make a point of cooking with them at least once a week. All Gold sent me this easy recipe for a Warm Thai Beef Salad which I think will go down well with the whole family.
Warm Thai Beef Salad
Serves: 4 – 6
Preparation Time: 20 minutes
Cooking Time: 20 minutes
500 g beef rump/fillet, cut into strips
- ¾ cup ALL GOLD Tomato & Chilli Pasta Sauce
- 1 tsp garlic
- 1 tsp lemon juice
- ½ tsp lemongrass, finely chopped
- 1 tbsp oil
- 1 tbsp soya sauce
- 2 tsp coriander, chopped
- 2 tbsp honey or melted palm sugar
- 2 tsp basil, chopped
- 2 tsp tamarind paste
- 2 cups red peppers, julienned
- 1 cup snap peas
- 2 cups baby spinach or pak choi
- 1 cup onions, cut into wedges
- 150 g bamboo shoots, drained
- 3 tsp soya sauce
- 4 tsp sesame oil
- 1 tbsp toasted sesame seeds
- Salt and pepper
- Combine all marinade ingredients in a bowl and mix well.
- Place beef strips in marinade and marinate in the fridge for 2 hours.
- Heat a wok or frying pan until hot, add drained beef strips into pan and stir-fry until almost cooked.
- Add the rest of the marinade and cook for 2 more minutes.
- Combine all vegetable ingredients in a bowl and allow to marinate for an hour in the fridge.
- Remove and stir fry vegetables for 2-3 minutes or until tender and lightly browned.
- Adjust seasoning with salt and pepper.
- To serve: combine beef and vegetables and arrange onto plate. Top with extra fresh chopped coriander/basil to garnish.
Chef’s Tip: Replace beef with chicken or prawns.
What are your goals for Spring? I’d love to hear