Hello foodie friends. I know, it’s been some time since you’ve last heard from me – I’m sorry. So, I decided to hit you with a 2 for 1 – a recipe AND a food for thought. You’re welcome. I’m about to be very vulnerable because vulnerability is okay sometimes. I’ve come to realize that I have a problem with letting go of the control and being patient — thank you, anxiety. Sometimes, to me, things just seem so clear and obvious…but I have to remember that everyone takes their own time to reach certain conclusions or understandings. And there is nothing wrong with that – I just need to be patient and try not to impose my beliefs or feelings onto them, and let them have the time to process their own emotions. Because if they are important to me, then I don’t want to rush their process or force anything. When I start to feel like I am losing control over a situation, I start to grasp and I think I can become suffocating. And it’s never coming from a malicious place, but I think more so from me not being ready for something to change or not understanding why it is changing. But in those moments, I am trying to ground myself and not let those instances take away my power. My power to be self-sufficient and independent. My power for self-love and self-assurance. When you have those things and you master those things, anything becomes manageable. Because life comes with no instructions, cliché I know, but it’s true! It’s messy and hard but it also can be wonderful and beautiful. And you just need to trust the process and be patient with it and yourself – let go of the control, welcome the change. And I know it can be hard – heart-shattering hard sometimes. Like you’re shedding a layer of something, and you don’t know what it is. Maybe you’re unlearning an old toxic behaviour. Maybe you’re finally showing up for yourself and that means losing things and people that were hindering that ability. Maybe you’re becoming a better version of yourself. All I can say is what will be, will be, as it should be. The right people, career, circumstances: they will find you and they will stay. No matter what. I promise.
So, speaking of change (and on a lighter note) why not change up your classic Caesar Salad and transform it into a warm grilled Caesar salad! Trust me when I say it’s the best of both worlds – barbeque AND salad. Who knew it was possible (okay all you grill master dads… you actually can grill a salad)!? When you’re eating this salad, pause for a second to take in the people or the moment you’re sharing it with (and that moment can be a solo moment too) and be grateful…to be alive, experiencing change and letting go of the control – look at how delicious it can be!
Change It Up: Grilled Caesar Salad
2 Heads of romaine lettuce, halved
1 tbls olive oil
Salt and pepper to season
5 strips of bacon, pan fried and chopped
Handful of croutons (store bought or homemade)
- Caesar Dressing Ingredients
½ cup mayonnaise
1 tsp capers, chopped
1 clove garlic, crushed
1 tbls lemon juice
Salt and pepper to taste
- Mix all of the Caesar dressing ingredients together in a small bowl and let sit
- Preheat grill to high
- Drizzle the olive oil over the halved romaine lettuce and ensure all sides are coated
- Season with salt and pepper
- Place on the grill for 2 minutes each side, ensure lettuce does not burn.
- Remove from grill, and place in a serving dish. Drizzle as much dressing as you desire on top, and garnish with croutons, chopped bacon and parmesan shavings. Enjoy!