Words of Wisdom

You’re good, but you’re going to be great. You’re the best, but you’re going to get better. Sometimes the paths we take are long and hard, but remember: those are always the ones that lead to the most beautiful views. Challenges come along, inevitably; how you respond to them determines who you are ~ deep down inside ~ and everything you’re going to be.
Increase the chances of reaching your goals by working at them gradually. The very best you can do is all that is asked of you. Realize that you are capable of working miracles of your own making. Remember that opportunities have a reason for knocking on your door, and the rights ones are there for the taking. You don’t always have to win, but you do need to know what it takes to be a winner. It’s up to you to find the key that unlocks the door to a more fulfilling life. Understand that increased difficulty brings you nearer to the truth of how to survive it ~ and get beyond it.


Cross your bridges. Meet your challenges. Reach out for your dreams, and bring them closer and closer to your heart. Get rid of the "if only’s," and get on with whatever you need to do to get things right. Go after what you want in life, with all the blessings of all the people who care about you. And find out what making your wishes come true really feels like

It’s that time of year – barbeques, pot-lucks, picnics, and nights too hot to heat up the kitchen. Try this delicious and nutritious salad.

Pinto Bean Salad with Spiced Molasses Dressing

Makes 6 servings

½ c sun dried tomatoes (not packed in oil)
1 clove garlic
4 T molasses
4 T Splenda
2 ½ Tablespoons cider vinegar
2 teaspoons olive oil
1 teaspoon dry mustard
1 ½ t minced chipotle pepper in adobo sauce (optional)
Salt and freshly ground pepper to taste
2 – 15 oz cans pinto beans, drained and rinsed
1 green bell pepper, seeded and diced
1 small red onion, diced

Place tomatoes in a medium saucepan and cover with water. Bring to a simmer. Reduce heat to low and simmer until softened, about 10 minutes. Drain and place in a blender with garlic, molasses, Splenda, vinegar, oil, mustard, and chipotle, if using. Puree until smooth, stopping to scrape down sides once or twice. Season with salt and pepper.
Combine beans, bell pepper and onion in a large bowl. Toss with dressing. Taste and adjust seasoning with salt and pepper. Cover and refrigerate at lest 2 hours before serving.

Per serving – 208 calories, 3 grams fat, 0 mg cholesterol, 38 g carbohydrate, 8 grams protein, 8 grams fiber.


Other Summer Tips:

Try Frisbee golf.
Walk early in the day or late at night when it is cooler.
Gardening can be fun and it’s hard to eat while you have dirt on your hands.
A push mower is a reward work-out.
Explore a part of our town that you haven’t seen before.
Visit the farmer’s market.