Challenges

Being grateful for challenges in our lives, sounds pretty crazy?! When we are faced with challenges we are never very happy about it, we get frustrated, even angry at times. We might ask why, or why now, or what did I do wrong, or how did this happen???


Then we step into tackling the challenge, confronting it, and figuring out how to get through it or deal with it, this is the time we need to be grateful for them. Our challenges in life can teach so much about ourselves and what goes on around us. This is when the thinking comes in, the getting in touch with self and how to deal with the challenge in a way that is best for you and anyone or anything that may be involved. The most important part of that is the self, the internal dialog that comes up as a result of the challenge, and how to get through the challenge. The process with each challenge only makes us stronger, teaches about ourselves and how to make life for work for us. Helping us to take on the next challenge with stronger resolve..


A Challenge can also be something that hasn't happened yet, a task or goal that you find difficult, or again that inner dialog that says this is gong to be tough, hard to accomplish. Such as a job change, ending a relationship or marriage, moving...these challenges can be very emotional which is why they are more difficult. Other challenges can be a diet change, new exercise goals, reading more, less time on social media...The most difficult part of these challenges is the execution, how to make them happen, where to begin and when. The important lesson with these challenges is they can be accomplished, with the strength, will, commitment and determination it can be done. With SELF, knowing what life will be like once these challenges have been achieved, this should be the biggest motivation of all.


Savor your challenges, and tackle them head on, grow, learn and be better for them. Be grateful for challenges!!


Bruschetta (from the garden)

Ingredients:

1 loaf of bread (french baguette, sour dough, italian, gluten free…)

6 tomatoes, finely chopped

½ cup basil leaves, chopped

2-3 cloves garlic, minced

1 tbsp balsamic vinegar

1 tsp olive oil

Salt and pepper to taste


Directions:

In a medium size bowl place the chopped tomatoes, basil and garlic. Stir to combine

Next add the balsamic vinegar, olive oil, salt and pepper.

Mix all ingredients well, and let stand for about an hour, covered in plastic. This helps the flavors blend before you eat it.

Slice your bread, you can toast it or not. When ready, spoon the mixture on top, you can sprinkle some parmesan cheese on top if you choose (I try to keep most of what I make dairy free). Enjoy


*Not a picture of the Bruschetta, but delicious rosemary bread to put the bruschetta on, recipe found in mu blog


Delicious Rosemary Bread

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