12 days until my wedding day! Just 12 days. After a 16-month engagement it’s hard to believe my wedding day is actually almost here.
During the last few months, adding new posts on this site has been irregular at best and lately nonexistent. In between clients and my other health coaching commitments, my days have been packed with wedding planning, especially during the last few weeks when we officially hit the homestretch. From start to the almost-finish, I’ve honestly had a blast and I know many brides might not say the same about their own experience. Mainstream media tells us that planning a wedding includes smiles, laughter and love accompanied by anxiety, tears and arguments.
When Ryan and I decided to celebrate this milestone in our lives with our friends and relatives, I made a resolution to myself that I was not going to let this major event consume my life. We would keep logistics as simple as possible, keep stress to a minimum and remember everyday what we were actually doing, which was making a commitment in front of our family and friends to spend the rest of our lives together. A wedding should be beautiful and magical, and I’m sure mine will be, but to me, the marriage is more important. Among other things, a wedding is a celebration, a dance party and a happy occasion so it should be fun from the early planning stages through the last dance.
This doesn’t mean I never felt stressed or anxious while planning my wedding. I might be a health coach, but I’m still human. I just tried to keep things in check as often as possible and to the best of my ability. I’m naturally an anxious person and I think these 5 things have helped me keep my cool these last 16 months.
1. Limiting/Avoiding caffeine and sugar – It doesn’t matter if it’s tea instead of coffee, or sucanat instead of raw white sugar – my body is sensitive to all of it and any food that makes my body perk up unnaturally always makes me more anxious.
2. Being realistic about what I can accomplish each day – I set realistic goals every morning of what I want to complete. I love making lists, but what I love even more is crossing items off of my to-do lists!
3. Exercise most days of the week – This is a great outlet for me for any stress I’m feeling. A Bikram yoga studio near my house offers a great deal for first-time students and I’ve been able to go to a class 2 or 3 times a week for a very reasonable price. The heat totally clears my head because all I can focus on is my breathing and keeping sweat out of my eyes. My body is exhausted but relaxed after each class. On days that I can’t find time for a 90-minute yoga class, I make sure to get to the gym for a good cardio workout, stretching and occasional weight lifting.
4. Following a sensible diet – I’m not spending as much time as usual creating new recipes, but I am making sure that what I am eating is still clean, whole and delicious food.
5. Having a good support system – My mom and I have worked together side by side from day 1 of planning. I have also leaned on my sisters, cousin and girlfriends for good ol’ fashioned venting as well as guidance and advice for many things ranging from wedding bands, tuxedos and hairstyles.
So what does a soon-to-be bride eat? Usually a big bowl of greens, vegetables and beans topped with a homemade sauce, hummus or avocado. My family fondly nicknames these bowls of wholesome goodness “bachelorette bowls”. Like I said, simple but clean and naturally delicious food.
Roasted Red Pepper Sauce (compliments of http://www.myrakornfeld.com/)
2 heads garlic
1/4 cup extra virgin olive oil plus a teaspoon for the garlic
4 roasted red ball peppers or 2 cups roasted peppers from a jar
2 teaspoons red wine vinegar
Preheat the oven to 375 degrees. Peel away the excess paper on the garlic. Cut the top fifth off the heads and place garlic on top of a piece of foil. Drizzle about a teaspoon of oil and a pinch of salt over the exposed area. Cover with foil and bake for about 40 minutes, until softened. Let cool a few minutes. Squeeze the garlic into a blender jar.
Add the peppers to the garlic along with 1/4 cup of the olive oil, vinegar, salt, pepper, and a pinch cayenne.
Blend until smooth. Taste and adjust salt if necessary.
Place in a small pot and heat just until warm.
Delicious on top of greens and other steamed veggies.
Mini Banana Muffins (sugar free)
2 cups almond flour
3 very ripe bananas
¼ teaspoon nutmeg
1 tablespoon cinnamon
1 tablespoon vanilla extract
1 teaspoon baking soda
Preheat oven to 350 degrees
Grease mini muffin pan
Combine all ingredients and use electric mixer to blend thoroughly
Use large spoon to fill each muffin space ¾ of the way full
Bake for 30 minutes until tops are brown and firm
Cool before removing
Fresh vegetable juice
Life will be back to normal in May. Until then, wishing you all a wonderful start to Spring! Thanks for your patience and love.