Too Soon To Be An Empty-Nester

It is August 1st already & my house is really, I mean really, quiet...

Julia & Derek on the field with their grandparents & cousins in San Diego for Day 2 of the baseball tour. We dropped Julia off the next day for her wonderful ABT experience after the traveling baseball party took off on the next leg of their adventure.

Derek is on a fabuloso baseball tour with his grandparents (can you say "10 different Major League ballparks in 10 days?") for 2 weeks & Julia is at an incredible ballet intensive with American Ballet Theater for 3 weeks. Even my whacko dogs are at the groomer! So, it is eerily still within these walls.
Sure, I have plenty to catch up on, not to mention my first nutrition school test to tackle, but the question that begs to be answered is: "What do I need for me during this time?"

Summer Boot Camp Item #1- go to the gym, everyday for at least an hour. Maybe even twice a day for something yummy like a evening yoga class!

SBI #2- prepare and enjoy more vegetables, recipe to follow for one such dish.

SBI #3- get onto the sand, retire from lifeguard duty for awhile & switch off between contemplating my navel & closing my eyes. And, while I'm at it, be sure to catch a sunset with my man!

What would you do if you were in my boat? As much as I already miss my not-so-shorties anymore, the prospect of re-charging my battery is sweet & probably more needed than I realize. Before I know it the house will be buzzing & my juggling act will begin anew. But, I am thrilled to know that I will be rested & armed with better habits to energize me through these messy, loud & beautiful days!

Here is a yummy recipe I just sort of winged one day & was pleasantly surprised at how tasty these nutrient-rich greens can be. Loaded with vitamin K & C, beta-carotene, lutein & calcium, this
power-house of the cabbage family is also a fantastic anti-oxidant, so give 'em a try!

Roasted Kale Chips:

1. Preheat an oven to 350 degrees F.  Line a cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil or roasted sesame oil, a sprinkle of sea salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
4. Try a squeeze of fresh lemon after they are cooked if you feel like a tangy taste.

Do try these, they are too good for you & too tasty not to give a shot!!!