I hope you all are recovering from fun and wild New Year’s Eve festivities. Are you excited for 2016? Scared? Relieved that 2015 is over? I know I’m excited for the new year, but also nervous because my school load is increasing and new years tend to be a bit daunting. I’m always weary about making New Year’s Resolutions because, like most of us, I stick with them for a few weeks, then when I don’t keep them, I feel like an unaccomplished dingus. I don’t like feeling like an unaccomplished dingus.
So for this year? I “resolve” to have an open heart, say yes to new experiences, and love myself. All of those are vague as hell…and I guess that’s the point. All the resolutions are already parts of me, but I want to accentuate those qualities. The most important thing we can do is to love ourselves and not hold back. The world is a daunting place, but the only way we will truly experience anything is to try new things. I’m not the best at this because I get scared I won’t be good. But why in the world do we think we have to be good at everything?!
I think we should all strive to accept ourselves and send love to the people and things around us. Also, we shouldn’t be afraid to ask for help when we need it. Or else, we may become huge bodies of rage that will explode at some unforeseen moment. Now I definitely don’t want that to happen!
I hope everyone reading this, and everyone who is not, strives to love themselves and live with an open heart in 2016 and all the following years!
On a different note, 15 is my favorite number and I’m somewhat distraught that I won’t be able to write a date with 15 in it ever again. OMG.
Happy New Year!
Active time: 10 minutes Inactive time: 15 minutes Total time: 25 minutes
What you’ll need:
1 tablespoon oil for sautéing (I used almond oil)
1 clove garlic, minced
1/4 preserved lemon, rinsed and minced
2 cups shredded brussels sprouts
1/8 cup golden raisins
salt and pepper to taste
1 ounce goat cheese (optional)
Heat the oil over medium heat in a small pan. Once heated, add the garlic and sauté for 2 minutes or until fragrant. Add the preserved lemon* and sauté until the garlic browns. Add the brussels sprouts, turn the heat to medium-low, and cook until a bit softened (I put a lid on the pan after about 5 minutes). Add the golden raisins right at the end to warm them up. Crack some pepper and sprinkle some salt on the sauté.
Serve the brussels sprouts immediately with crumbled goat cheese on top!
*Make sure you rinse the lemon really well before using, or else the salt will be overpowering.