I hope everyone is surviving the holiday season…
We relaxed in the outdoor hot tub at the Wentworth by the Sea, and enjoyed a therapeutic massage. A true break from our busy lives. So…nice.
Portsmouth was still dressed in the holiday spirit and the window boxes were so beautiful!
We took some time to create our 2013 bucket list–including a plan to book an overnight each quarter of 2013 so we can unwind and explore together. We also included in our 2013 bucket list some adventures such as biking the Cape Cod canal, hiking Mount Monadnock and to complete a Color Run. We made sure we put dates on our calendar for our adventures….I find when I put plans in my calendar, we are more likely to complete our goal. We included a charity section on our bucket list too, to remember those that are less fortunate than us. We, of course, included a wellness section and a work/career section too.
Have you made your 2013 bucket list yet?
As much as we enjoyed our time away….It’s always good to come home. We loaded up the house full of healthy groceries and I am ready to start cooking up some nourishing meals!
Today, since I had some cabbage from my winter share from Tangerini’s farm, I decided to make up some seared cabbage. Just a nice and new way to enjoy cabbage! Mmmm…check out this cabbage.
Common cabbage just got the ‘Green light’ from Monash University… courtesy of their new low FODMAP diet app. Cabbage is a good source of Vitamin C. As a member of the cruciferous family, cabbage is rich in cancer-fighting phytochemicals too.
Season with either a drizzle of balsamic vinegar (FODMAP cut off for Balsamic is just 1 Tablespoon per serving!) or soy sauce depending on your preference.
And here’s to a wonderful New Year to you and yours!