A Friendly Nudge
...because we all could use a little encouragement!
Some days you don’t feel like going to the gym and you’re not even up for a few exercise snacks. I get it. I have those days too.
Sometimes I just roll with it, but most of the time I do what I’m going to suggest you do.
Lace up your shoes and go for a walk.
It doesn’t have to be grueling; this isn’t about power walking or speed walking. It’s about being ok with dropping down into a lower gear and not letting perfect be the enemy of progress.
I love to listen to podcasts when I walk and when my wife Jude goes for walks, she likes to do walking meditations. When we go on walks together we leave the earbuds at home and use the time to talk and catch up on what’s going on.
Walking doesn’t replace resistance training but it allows us to make a deposit into our “I’m someone that exercises” account and it keeps us moving forward.
We’re walking machines and going for a walk is a great way to keep the machine from getting rusty.
Exercise and movement are essential ingredients to building a stronger, more resilient version of ourselves and you also hear me tout the importance of eating real food.
I know I harp a lot about making sure that you pay attention to protein, but we also need to think about nutrient density.
Herbs are a great way to dial up the vitamins, minerals and phytochemicals and with this week’s gribiche sauce they also taste delicious.
So let’s make Gribiche Sauce with Roasted Asparagus.
Ingredients Note: quantities are estimates and adjustable based on availability and your taste buds
2 boiled eggs - chopped
1 shallot- chopped
2 tbsp tarragon - chopped
3 tbsp italian parsley - chopped
1 tbsp dill - chopped
2 tbsp chives - chopped
2 tbsp Dijon mustard
½ lemon - juice and zest
1 tbsp - capers - chopped
4-5 cornichons - chopped
¾- 1 cup of extra virgin olive oil
Steam the eggs for 12 minutes and set in water to cool. Once cool enough to handle, peel and chop and add a bowl.
Chop up the shallot and put it in a separate bowl and add the lemon juice to mellow the shallots while you’re chopping the rest of the ingredients.
Once everything is chopped add all of the ingredients except for the olive oil to your bowl and then add the olive oil and whisk it all together.
Adjust the seasoning to taste.
Preheat the oven to 450℉ and prep your asparagus by snapping off the tough ends of the stems, add a little avocado oil or olive oil, sprinkle with salt and put in the oven for 8 minutes.
Spoon on the gribiche sauce and enjoy!
Tonight we’re using the sauce on some grilled eggplant and I’ll be trying this as a base for potato salad soon.
Enjoy!
Now let’s build a workout that will help you get stronger, more mobile and improve your balance.