Balance is a sticky subject among many people. We have careers, partners, children, family commitments, charity work, classes, hobbies, worship time—plus, big desires to improve our health. How can one possibly balance so many things?
I’m going to let you in on a little secret here: You can’t.
Balance. Is It A Myth?
“Harmony” is an easier goal than balance.
Harmony means everything is co-existing in a spirit of cooperation. But whatever you want to call it —harmony, balance, or “fitting it all in”— there is a secret to doing more of what you want and less of what you don’t want.
Want to hear it?
I just need to warn you that although the equation sounds simple, it actually takes massive dedication and action to execute. It also requires that you get absolutely clear on what you want your life to look like, and what you do not want in your life.
Ready? Okay, here’s the secret:
- First ask yourself what isn’t serving you. What doesn’t need to be in your life? What is dragging you down? Keeping you awake at night?
- Have you identified a few things? Now get rid of them. (Or fix them. Now.)
- Next, ask yourself what you want in your life—or in this week or day? What do you want to accomplish? What do you want to do? Who do you want to be with? Focus your energy on these things. Anything that doesn’t fit into this larger scheme… let it go (or learn how to say “no”).
Harmony Shrimp Tacos
These gluten-free, dairy-free shrimp tacos are quick and light for summer with a perfect harmony of sweet, savory, crunchy and delicious! You can make them your own by swapping the shrimp for your favorite grilled or sautéed fish, and adding other healthful toppings such as shredded lettuce and micro sprouts.
Makes 8 tacos
1 package organic, gluten-free corn tortillas
2 T olive oil
2 lbs peeled, veined wild shrimp
1 large red pepper, seeded and thinly sliced
Cashew cheese to spread (I used The Cultured Kitchen Cashew Reserve, Herbs and Chives.)
2 avocados, sliced thinly
1 daikon radish, grated
16 cherry tomatoes, quartered
salt and pepper
Preheat oven to 325 degrees. Place 8 tacos on cookie sheet and warm in oven for 3 minutes. Meanwhile, warm 1 tablespoon of the olive oil in large sautée pan. Add shrimp to pan and sautée for about 2-3 minutes per side, or until opaque and cooked through. Season with juice of one lime, salt and pepper to taste and turn off heat. In a separate pan, add 1 tablespoon olive oil and sautée red pepper slices until soft.
Prepare tacos by spreading with cashew cheese. Top with shrimp, avocado, red pepper, daikon radish and tomatoes. Serve with wedge of lime.