Archive: Author: Sensei Victoria Whitfield

#BK2YS: Start beating yourself up in 3, 2, 1…

Posted on by Sensei Victoria Whitfield

Be kind to your Self

You only get

One.

#BK2YS

Start beating yourself up in 3, 2, 1...

Do you find that you beat yourself up often about mistakes you've made, opportunities you've missed?

 

Every so often we all make mistakes. But how do you acknowledge yours?

 

Emotionally do you begin beating yourself up in your head, going over all the things you did wrong in detail, or do you allow yourself to see what to adjust and learn without getting emotional about it?

 

Know this: There is nothing wrong with making a mistake. Let it go. Forgive yourself. Next time will be better. #BK2YS

 

If you're disappointed or angry, allow yourself to be disappointed and angry. Feel the full extent of those emotions right then and there.But once you've gotten that out of you, remove your investment in those emotions so that you can see clearly what the lesson is from this mistake - it's an opportunity to build wisdom.

 

Prolonging your cycle of beating yourself up not only wastes time, but it also makes it that much harder for you to receive and understand the learning that The Universe is trying to send you from this experience.

 

Too many people let their anger or embarrassment turn into a habit  of self-punishment - don't be one of them!

 

In Love and Light,

Victoria.

VictoriaWhitfield.com
Facebook.com/SenseiVictoriaWhitfield

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Recipie: Spicy Pinto Bean Veggie Burger

Posted on by Sensei Victoria Whitfield

pintobeanburgers

Vegan, gluten free, and organic.
Because that's how I roll.

Spicy Pinto Bean Burger

Inspired by “Spicy Black Bean Burger” by TheVeganZombie.com

Makes: 6 or 7 veggie burgers / 30 min

Ingredients:
2 Tbs olive oil
1 large potato  or 2 red potatoes diced
1 tsp rosemary
1 tsp fenugreek
1/2 tsp sage
1 to 3 Tbs chipotle powder
1 tsp sea salt
1 tsp pepper
1 cup onion finely chopped
2 cloves garlic grated
1 1/2 cups leek diced
1/4 cup sweet corn
1 1/2 cups pinto beans (smush 1/3 cup of them separately)
1 cup quinoa flour
2 Tbs coconut oil

1. Heat olive oil in frying pan on medium heat. Add potato, rosemary, fenugreek, sage, chipotle powder, sea salt and pepper. Fry for about 5 min. Add onion, garlic, corn and leeks and stir for 5 to 10 min.Don't let the potatoes get too brown.

2. Remove from heat and transfer to mixing bowl. Add pinto beans and let mixture cool down until you can touch it to smush everything together with your hands.

3. Add quinoa flour 1/3 cup at a time (don’t pour it all at once) to the mixing bowl and mash everything together with your hands. Mix until you have a firm consistency.

4. Form mixture into 3 inch diameter patties that are about as thick as your thumb.

5. Heat coconut oil on medium heat in frying pan. Place veggie patties in frying pan. Cook each side for about 5 min. or until they are nicely browned.

6. Serve on bun, lettuce, tomato and choice of condiments.

What I did in the picture above:

Condiment - Trader Joe’s Sweet Chili Sauce
Side - Baby spinach tossed with olive oil, salt and pepper, with sesame seeds sprinkled on top

 

Wrap in wax paper and put in Tupperware to store the extras.

Serving size = 1-2 patties.

 

PDF Download:

Spicy Pinto Bean Burger

 

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