2 Salmon fillets
1/2 pound Asparagus
1/2 pound red potatoes
2 tablespoons olive oil
1/2 teaspoon Paprika
Salt and Pepper to taste
2 garlic cloves chopped
1 tablespoon hot sauce
*Marinate the salmon fillets in a bowl with a tablespoon of olive oil, hot sauce, chopped garlic, paprika, and salt and pepper to taste.
*Cover it and let it marinate in the fridge for about 2 hours.
*Take out of the fridge and place the salmon on a greased baking sheet, preheat the oven to 350 degrees Fahrenheit.
*Slice the red potatoes into quarters and season them with salt and pepper to taste and the other tablespoon of olive oil and place on the baking sheet.
*Chop the asparagus in halves and add them to the baking sheet.
*Once ready, place the baking sheet in the oven and let it cook for about 23-25 minutes, or until the salmon is well done and the potatoes have browned a bit.
Don’t just wait on a specific date to reflect on your life. Do it now! Be thankful for all the amazing opportunities you have been given. Be thankful for all those lessons learned even in the worst of times. You have come a long way. Besides your falls you still picked yourself up and kept on going. Look at all the amazing support that you have from friends and family. Don’t think of what you’re missing but place your focus on what you really have. As you focus on everything that you have your brain is wired to signal more of it from the Universe allowing you to get more of it. Just don’t forget to believe and feel what you think.
6 Tips to Raising Your Vibration
2. Move Your Body
3. Breathe With Intention
4. Have Faith
5. Do What You Love
6. Trust Your Intuition
– David Wolfe
If you’re like me and many people, you may find yourself at times losing your motivation to do projects that you set yourself doing and somehow couldn’t stay motivated to finish.
You started off the right way with your best foot forward but somehow lost your excitement along the way. You didn’t realize all the work you were getting yourself into and felt overwhelmed. Before you even had a chance to step away and breathe a little bit, you were hit with the procrastination bug. I’ll get to it tomorrow or after tomorrow or the day after that and before it had a chance to soar it was placed in the back burner. On the street of someday I’ll get around to it! The thing that happens to the best of us is it’s not always because of that bug that we stop doing what we start off to do; sometimes it’s that voice in our heads that doubts our true potential. Thoughts of not able to do something barge into our minds leaving us alone and filled with questions we might not likely get answers too soon for.
What I’ve learned in the process is there are many reasons why we don’t get around to doing something from start to finish. Procrastination might be one reason or fear another. Lack of confidence can cause those voices to sound like loud bells. Even just these are perfectly legit excuses however; we all know there’s more. Nothing stops you more from doing something for your benefit or others than yourself. You are your worst enemy. You’re the one that sabotages your own growth and mostly don’t even realize what you’re doing to yourself.
We are not an island. We don’t live on Jupiter or Mars. Although we all know some people that could do with a trip to either planet besides our beautiful green earth. With all kidding aside, I have tried a couple of things that I find doesn’t awake the ant in us leading to those voices of unworthiness but instills a very strong lion that focuses on what she or he wants and has no problems getting it. We are all lions living in this jungle called world. We all come from different backgrounds. We all have a past. Things we are proud of and things of shame. The latter of it all is to keep going even when you yourself don’t even know where. It’s that failing and starting again.
Just remember it’s your life not no one else’s. If you only have one life to live why would you not want to live up to your full potential regardless if no one believes in you. What matters is you believing in yourself!
- 1 kg pork cut into 2 cm cubes
100 ml dry white wine
500 ml (2 cups) milk
4 bay leaves
2 tbsp olive oil
4 garlic cloves, crushed
8 escallops, thinly sliced
200 ml vermouth
1.5 kg clams purged
375 ml (1½ cups) chicken stock
1 bunch thyme, tied with kitchen string
chopped coriander leaves and fried potatoes, to serve
4 red peppers
15 (about 1 bulb) garlic cloves, unpeeled
2 tbsp olive oil
To make roasted paste, preheat oven to 200°C. Place peppers and garlic cloves on a greased oven tray and roast for 45 minutes or until softened and slightly blackened. Transfer to a bowl, cool slightly, then remove peppers and garlic skins.
Cut open peppers and remove seeds and juices. Process with garlic in a food processor until smooth. Season with salt and pepper. Transfer to a bowl and cover with oil. Makes 1 cup.
Place pork in a bowl with white wine, milk, bay leaves, ½ tsp salt and ¼ tsp white pepper. Cover and refrigerate overnight. Drain, discard liquid and pat dry with paper towel.
Preheat oven to 180°C. Heat oil in a large ovenproof saucepan over high heat. Brown pork, in 2 batches, for 3 minutes. Using a slotted spoon, transfer to a bowl.
Add garlic and escallops to the same pan and cook over medium heat for 3 minutes or until softened. Stir in ¼ cup paste, vermouth and pork. Transfer pan to the oven and bake, uncovered, stirring occasionally, for 30 minutes or until pork is tender. Add clams, stock and thyme, cover the pan and bake for a further 10 minutes or until the clams have opened. Remove bunch of thyme. Season, scatter with coriander and serve with fried potatoes.