I was listening to a podcast the other day and the word "Reverence" came up, the questions was, "Do you revere yourself"? This questions stopped me dead in my tracks, seems like such a big word when it comes to how I feel about myself. Do I revere myself??? Do I respect myself, hold myself in high regard, profound adoring awed respect??? Even though it is word I would never use to describe how I feel about myself, I have to say YES, yes I do, especially at my age.
We all have our own stories of how we got to where we are today, in this present moment, everything that pushed, pulled, grabbed, tackled, tripped....us, every mountain we climbed, every desert we walked through, the times we felt as if we were drowning. Along with our stories, we found ways to smile, laugh, be joyful, find love, to love, cherish moments, find meaning, ask questions, be heard. So, with all that being said, we should all REVERE ourselves! Think about it, toss it around it that pretty little head of yours, you deserve to be revered by the most important person in your life, YOU!!!
If you don't, then let's work on that. Find things to help get you there, do things to help get you there, be that person you revere! Maybe not being so hard on yourself, taking into consideration all the good that you have done, all the good that you can be, your accomplishments, successes, the love you give, the honesty you share, your heart, your soul, should all be held in reverence, by you!!! It isn't something you would ask of someone else, for them to revere you, but it is most certainly something you can ask of yourself. When you revere yourself, others can see it, feel it and they too will understand where this reverence comes form. I think this is what most of us want from others, is respect, for who and how we got here. Don't let yourself wait any longer.
1 tbsp olive oil
½ cup hot chili sauce (sriracha or Frank’s Red Hot)
¼ cup agave nectar
1 tbsp coconut aminos
1 tbsp apple cider vinegar
3-4 cloves garlic,minced
1 tsp red pepper flakes
1 lb boneless skinless chicken breasts
Heat the hot sauce, agave nectar, coconut aminos, vinegar, garlic and red pepper flakes in a sauce pan, keep warm.
Heat Oil in a skillet, salt and pepper the chicken and add to the skillet, browning chicken on both sides, approximately 3-4 minutes on each side.
Transfer chicken to a parchment lined baking sheet, preheat oven to 400 degrees. Place the chicken in the oven and bake until the chicken is cooked, basting the chicken with the sauce every 5 minutes or so. Leave a little sauce for serving.