Today I wanted to share about a couple of the small goals that I have set for myself. Small goals are important because if we don’t ever feel success on our journey to a big goal, we may never have the will power to accomplish that goal. So when working on a large goal, I break it down into tasks or smaller goals so that when I accomplish those, I feel the goodness of that small success so that I can continue to have the momentum to move forward and accomplish my BIG goals, hopes, and dreams…
I share about my small goals in my day 7 video…
Remember, we all have choices everyday that will help us accomplish our goals, or separate us from them. Some days the choices seem easy, and other days these choices feel like the ultimate sacrifice, but never lose sight of your goals!
Today I realized I needed to take some time to cook a little food up ahead of time so that it wouldn’t go bad AND so that it’s easy to grab with our busy schedule. (If you fail to plan, you plan to fail! So plan your food so you can SUCCEED!) I decided to utilize the Brussels sprouts and bell peppers that probably wouldn’t last one more day in the fridge. Anyone else NEVER eat Brussels sprouts as a kid? There’s SO many things I never ate growing up because I was so incredible picky! I really wish I would have tried them sooner because now veggies are a HUGE part of our everyday diet.
So, how did I make them? I threw down a little extra virgin olive oil on a baking sheet, then cut the sprouts in half and chunked up the peppers. I tossed them around to spread around the olive oil.
Then I hesitated, thinking…what can I do to make these a little different and taste amazing? I mean, I didn’t have any bacon, (that worked well last time) and I’m trying to not do a bunch of sweet (I’ve seen honey done before) and then I saw it…
LEMON essential oil! That will flavor it nicely and give it a fresh new flavor for me. Since I already had the olive oil down, I couldn’t add it to that, so instead I took about 1-2 tsp. of sea salt and added 3 drops of Young Living Lemon essential oil. I mixed it around in the little cup I had, then sprinkled the salt all over the veggies!
I roasted them at 425 degrees for about 25 minutes. They were great! Now, just to be real with ya’ll, I am not a big fan of lemon flavored food. (my dad made lots of lemon pepper chicken when I was growing up because he was given a large container of the seasoning, and I just haven’t been able to eat it since) So if you LOVE lemon flavored food, you may want to add an extra drop or 2 to your salt mixture, but for me 3 drops was enough.
(sorry for the blurry image…I guess I was in a hurry to eat my veggies!)
We love incorporating YL essential oils in our everyday lives. Let’s chat if you’d like to pursue that for your family as well. We’d love to have you as part of the Wellness Momma family!
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