Photo by Amy Treasure on Unsplash Shortly after Easter this year I got a very bad concussion that left me on full bed rest for three weeks and semi bed rest for another 3 weeks. For the first three weeks after the diagnosis I was not allowed to use a computer or a phone. I could not even watch TV. I was only allowed to sleep or take a walk if I felt good. The first couple of weeks were hard. The following weeks were better as I learned how to pace myself. I realized that my body was quite adept at letting me know when it had had enough. And so I listened to me and surprisingly, I learned a lot about myself. For the first time in my life I was able to rest without guilt and it was wonderful. I unplugged and reconnected with nature and it made me incredibly happy. This enabled me to see ME for the first time in what seemed like forever and I started to understand what was missing in my life, what I needed and what I no longer needed. For a very long time I have equated
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Strawberries & Vanilla Cream
I love having strawberries and vanilla whipped cream for desert but a low cal version of that desert is also good for breakfast. All you have to do is add the desired amount of strawberries to a bowl of plain greek yogurt and then add one tsp or tbsp (depending on how sweet you want it to be) of pure maple syrup and voila! Breakfast is served.
Breakfast - In the above photo I have combined the following:
4 Medium strawberries, sliced.
1/3 cup of Riviera plain set-style yogurt (Greek yogurt is fine)
1 tsp of pure maple syrup.
If you're making desert for a bunch of people and you would like to have whipped cream here is the recipe:
Get 1 pint or 2 cups of strawberries.
Hull and then cut strawberries into chunks or slices and place in a bowl.
Add 2 tbsps or more of unrefined cane sugar - enough to cover all the berries.
Let sit in the fridge for an hour or two.
Get your whipped cream
Whip it up until very sturdy.
Add 1 tsp of pure vanilla flavoring.
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