Change is something I have always struggled with. This is not unusual- as human beings, we are creatures of habit- yet I have always felt I experience more anxiety than my peers. Perhaps my medical conditions are to blame- a new environment means a new sleeping, eating, and exercise schedule, which can (and has!) thrown off my blood sugar (I have had to get up almost hourly in the night for the past week to check my blood sugar and often have glucose.) A new environment means new people to educate about my allergies (more detailed post coming soon!) A new environment means being away from the comfort of my family. So how do I deal with the stress of change as I transition from a relaxed summer at home to sophomore year at Emory? I cling to the activity I can always bring along- running.
It might sound strange then, that the day before leaving for school, I finally decided to donate my old running shoes. Facebook was bombarded by the Ice Bucket Challenge and while I didn’t particularly want to dump ice on my head, all the hype lead me to think of an easy act of goodness. Just as I have trouble with change, I have trouble parting ways with the things and people that I love. Therefore, I had seven pairs of Nike Lunarglides piled in my laundry room, too worn on the bottoms to run in but otherwise perfectly fine. My mom had been nagging me (along with my dad and brother) to get rid of these useless shoes for quite sometime, but I always refused, explaining the value of all the miles each pair of shoes had carried me in and the memories that they brought back.
Well, since I was all packed and had nothing to do on that last day, I took all of my running shoes outside, got Daniel’s as well, and had a running shoe photo shoot. It provided an hour of entertainment, some of my favorite photos, and a realization- I had a ridiculous amount of shoes for no reason. I did some research online and found an organization called Share Your Soles, which donates shoes to severely impoverished people in several parts of the world. My shoes have been with me for a long time, but it’s time to give someone else a new beginning.
So next time you’re dealing with a change in life- however large or small it might be- find something constant to take with you. I find it best if it’s an activity you can do alone- something to bring you comfort and clear your mind- but even better is when you can take your passion and find others with similar interests. I’m trying a new strategy I’d like to call the “say yes” approach- when someone asks me to do something for these first few weeks of school, I’m going to say yes as much as possible. It’s worked- I’ve already found some great new buddies for morning runs!
I’m calling this recipe Southwest Salad, but in my house it’s just known as “Melissa’s Salad.” I could go on and on about how much I love this salad- it’s bursting with flavor and is filled with healthy veggies. Many of the ingredients shown are canned, but it tastes even better with fresh produce from a farmer’s market (I had already depleted my weekly local supply when I decided to take this photo!) The recipe below serves three. I eat this salad almost every Friday, Saturday, and Sunday night for dinner- and no, I never get tired of it! It’s evolved over the years, as I’ve based it off of a variety of salads that I’ve seen in restaurants but could not order because of my food allergies. It’s my go-to weekend meal, and I hope it will become yours as well!
6 c salad greens
½ cucumber, sliced
1 carrot, chopped
1 tomato, chopped
Green onions, chopped
1 can black beans, drained and rinsed
1½ c corn
1 can beets, drained and chopped
1 avocado, diced
Fresh Gourmet Santa Fe Style tortilla strips
Kraft Catalina dressing
Combine above ingredients in large bowl. Sprinkle with tortilla strips and toss with Catalina dressing.
Since my family couldn’t get over last week’s ice cream cake goodness, we decided to try a mint Oreo version! Instead of crushed candy canes, I added a cup of chopped mint Oreos to the vanilla ice cream, along with some peppermint extract. We can’t decide which version we like better- you should try them both!
I’ve always wanted to try ice cream cake. I remember going to countless birthday parties growing up where ice cream cake was served, but my mom and I never tried to make a safe version for me ourselves. Now that I am addicted to Dunkin Donuts unsweetened ice tea, I am tempted by their ice cream cakes everyday on my lunch break at work. This weekend, I decided it was time to stop feeling sorry for myself for not being able to have this treat and start creating my own dream ice cream cake.
This recipe is simple and foolproof yet absolutely delectable. It’s only four ingredients, yet I promise your taste buds will be thanking you! Best of all, it’s dairy, egg, peanut, and tree nut free, and vegan as well. Can’t have soy? Substitute with coconut milk. Can’t have gluten? Use your own favorite sandwich cookie. The possibilities are endless- you could try a crushed graham cracker crust, a different flavor ice cream, or mixing in your own favorite candy or fruit. Let me know what combinations you come up with!
You will need…
2 quarts Creamy Vanilla So Delicious Dairy Free Soymilk Non-Dairy Frozen Dessert
1 package Oreo cookies
6 crushed candy canes
¼ cup melted Fleischmann’s Unsalted Margarine
Place 24 Oreos in a food processor and blend until desired crumb texture. Add melted margarine and pulse until well combined. Place the ground crumb mixture into a 10” springform pan and press evenly onto bottom. Refrigerate this crust for at least one hour.
Peppermint Ice Cream
Take ice cream out of freezer and let soften for 20 minutes. Put ice cream into a large mixing bowl. Add 4 crushed candy canes. Mix with hand mixer until smooth. Add more crushed candy canes if desired before pouring mixture into springform pan. Place in freezer for at least 2-3 hours.
Remove cake from freezer and top with chopped remaining Oreos and crushed candy canes. Place back in freezer until ready to serve.