I have been doing a lot of meditating on and journaling about manifesting lately. My own definition of this has become whatever I think, feel, or will comes about in my life, it shows up, becomes evident and real. This is about energy. Everything in life is energy so the laws about energy apply. Energy has to go somewhere and be transformed. Also, like energy attracts like energy, thus the law of attraction. Sometimes things in life can seem frustrating or like they aren’t going anywhere, but I am learning to dig deep, to take responsibility for everything because, even on the smallest scale, somewhere deep inside me there may a block, a belief, an energy that is causing it.
This all starts with mindfulness, awareness and gratitude. To be in the moment and truly love life, love my body, love the imperfections for what they are, is the starting point for all good things to come. From their, I am feeling, thinking and seeing love and abundance. As the saying goes, “your body hears everything your mind says” is very true. I have been practicing this type of awareness more and more, the connection between mind and body. What are they saying to each other? What messages am I manifesting in the world through my emotions, my energy and my actions? What do I want manifested in my life?
Coming off a long period of being very ill, I know how much more important it is to be nourishing my body. Simple, fresh, and wholesome ingredients have been my only rule of thumb lately. Now that my appetite and energy are coming back, it is great to be creating and cooking again. I went to the farmers market this weekend and picked up the most amazing collection of vegetables. Seen below are the rainbow carrots and let me tell you, every color is like a new taste experience. Especially the purple ones! They almost taste like you are eating beets.
This stir fry takes a few minutes to chop the veggies, but it is worth it in the end with the burst of flavours. Don’t skimp on the fresh ginger here, as it is what makes the recipe.
- 1 large leek
- ½ a red onion
- 1 lb button mushrooms
- 2 yellow zucchini (1.5 inch round)
- 1 2 inch piece fresh ginger
- 1 large lemon
- 3 lbs chicken thighs
- ½ c apple cider vinegar
- 1 tbsp sea salt
- ¼ c coconut oil, divided
- marinate chicken first. at least 30 minutes, preferably overnight
- mix chicken with sea salt and apple cider vinegar
- Heat 2 tbsp of coconut oil over medium heat.
- wash veggies.
- chop leeks, onion, mushrooms and zucchini into large chunks
- saute all together
- meanwhile, peel ginger and then grate into stir fry
- zest lemon into stir fry and then sqeeze out juice
- once veggies softened they are ready to add to chicken.
- heat rest of coconut oil and add chicken (with apple cider vinegar and salt)
- cook over medium to med-high heat
- turn frequently until cooked through and browned on both sides
- Serve over starch of choice or in paleo wraps.