Ah, it feels SO good to be home! My hubby, stepson, and I drove back into Dallas late Friday night and just lounged the night away. It’s amazing how doing nothing more than sitting in a car for four hours can be absolutely draining. Or perhaps we were just trying to cling to what remained of our holiday vacation (and, in my case, avoid unpacking). On Saturday, I went back to work and then was hard at work cleaning our poor, neglected house. Although I felt like I had a lot to accomplish when we returned home, our trip to Houston taught me the importance of slowing down, reflecting on what I’ve accomplished, and enjoying the simple, important things in life like spending time with family and friends. Lately, school, work, money, the health of family members, my own health, and even–I’m sad to say–this blog have been sources of stress for me. I put pressure on myself to do it all. Then, when I’m unable to complete everything in one day, I feel like a bit of a failure. On top of this, I have a tendency to hold everything in and suffer on the inside, while putting on a happy face to appease those around me and make them think I’m fine. Unfortunately, things aren’t always “fine.” That facade can only last so long until the final straw comes crashing down and causes everything else to collapse, leaving me a crying mess. Dramatic? Totally. Yes, that was me 4 days before Christmas: crying uncontrollably at work and embarrassed that I couldn’t hold myself together. All I remember is my husband trying to calm me down over the phone and then sitting in the office and asking my coworker between sobs how everyone else manages to stay so calm all the time? The truth is, no one is calm all the time. At least, no one that I know. We all have problems that plague us and, at times, drive us over the edge. And although the holidays are often a source of stress and anxiety, they are meant to remind us to focus on what’s truly important: in the end, it’s not the gifts and the material things; it’s the time spent with the ones we love. After spending 5 wonderful and relaxing days with family, I couldn’t even remember half of the things that had gotten me so upset before Christmas.
My hubby, stepson, and me <3
Tomorrow is the first day of the New Year, and for many of us, it provides a fresh start and serves as the catalyst for new and improved lifestyle changes. New Years resolutions abound and although many are made with good intentions, few are actually carried out throughout the year. Heck, few resolutions last more than a couple of weeks. For that reason, I think it’s important to focus on positive and general aspirations, rather than daunting and specific ones (such as “I’ll lose 30 pounds in 3 weeks on the eat-next-to-nothing diet”). I’ll definitely be making a list of things to work on in the new year and you better believe that taking time to relax and not sweating the small stuff will be near the top of my list. Making sure that my family and I maintain a healthy diet is also near the top of my list. For that reason, I thought I would ring in the new year right by making a big batch of Kale and Black-Eyed Pea Stew. (I’m also extremely superstitions, so this seemed like the perfect compromise).
Eating black-eyed peas and greens on New Year’s day is a southern tradition thought to bring luck, wealth, and health throughout the year. In the past, I would only eat black-eyed peas and greens on New Year’s day. I’ve eaten many variations of this dish over the years and most of them were pretty bland and boring–not worth eating or preparing more than once each year. This version, though, is so flavorful and delicious that I plan on making it again very soon! Moreover, it’s a healthy and hearty meal, perfect for keeping warm on those cold winter nights.
On that note, Happy New Year everyone! I’m off to relax and spend some time with my family. I pray that you get to do the same and have a safe and happy holiday!
The New Year and a Kale and Black-Eyed Pea Stew
Prep time:
Cook time:
Total time:
Ingredients
1 Tbs. coconut oil
1 medium white onion, diced (approx. 1 1/2- 2 cups)
6 cloves garlic, diced
3 stalks celery, sliced approx. 1/4-inch thick
3 Roma tomatoes, roughly chopped
1 tsp. smoked paprika
1/2 tsp. sea salt
1/4 tsp. dried oregano
pinch chili pepper flakes
4 cups vegetable broth
2 cups cooked black-eyed peas
large bunch kale, stems removed and leaved torn into bite-size pieces
additional salt and pepper, to taste
optional: top with freshly chopped parsley
Instructions
Melt the coconut oil in a large pot or sauté pan over medium heat. Add the onion and garlic and sauté until the onions are translucent, stirring often. Add the celery, tomatoes, paprika, salt, oregano, and chili pepper flakes and sauté for another 5-10 minutes, or until the celery is tender but still a bit crunchy.
Add the broth and black-eyed peas and bring everything to a boil. Once boiling, reduce heat and allow the stew to simmer. Once everything is heated through (approx. 5 minutes), add the kale and simmer for another 5-10 minutes, or just long enough to lightly cook the kale.
Serve and enjoy!
Notes
For a heartier dish, add cooked brown rice to the stew at the same time as you add the kale. Or, plate the rice and serve the stew atop the rice, draining off some of the liquid before serving.
