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|  2017. It’s time. Time to set a resolution. Resolve to stop chasing the social media, photoshopped version of the perfect body and instead embrace the person you see in the mirror.
Toss the words transform, create a new self, ditch the old self, and new year, new me. The constant need for change and re-creating who you are will leave you in a cycle of loss and despair, feeling like you’re never good enough.
This year, I inspire and empower you to accept who you are, where you are on your journey, and ultimately embrace the road in front of you.
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| 2017 Postive Affirmations |
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- I am enough.
- I am perfectly imperfect.
- I am not defined by a number.
- My beauty shines from my inside.
- When I treat my mind and body with love and respect, others see and feel the goodness. This is when my true beauty shines through.
- Today I release destructive behaviors and embrace behaviors that are good for me.
- I am strong.
- I am beautiful.
- I can do hard things.
- My happiness is not dependent on my body size.
- I will stand up for myself and what I need to be the best me.
- My past will not define me.
- I cannot eat my feelings away. I will express my feelings instead of stuffing them inside.
- My body deserves to be treated with love and respect.
- Today is a new day.
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| Cream-less Cauliflower Butternut Squash Soup |
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 Recipe Courtesy of Meal Makeover Moms
Makes 6 Servings
- 1 leek, white and light green part only, cut into ½-inch-thick rounds
- 1 small head cauliflower, trimmed, cored, and cut into 1-inch florets
- 8 ounces peeled butternut squash, cut into ½-inch dice
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
- One 32-ounce carton all-natural vegetable broth
- 1/2 cup 1% low-fat milk
- Optional garnish: Shredded, reduced-fat Cheddar cheese, toasted pumpkin seeds
Directions:
- Preheat the oven to 425°F.
- Break the leek rounds apart into little rings, place in a bowl of cold water, and swoosh around to remove any dirt trapped between the layers. Drain well in a colander.
- Place the leeks, cauliflower florets, squash, 2 tablespoons of the oil, rosemary, salt, and pepper in a large bowl and toss to coat evenly with the oil. Transfer to a large rimmed baking sheet. Bake until the vegetables are golden and the leek rings become crispy, 25 to 30 minutes. Stir well every 10 minutes to ensure even baking.
- Heat the remaining 1 tablespoon of oil in a large Dutch oven or saucepan over low heat. Add the garlic and cook, stirring frequently, until golden, 30 to 60 seconds. Stir in the cooked vegetables and the broth. Cover, raise the heat to high, and bring to a low boil. Simmer for 5 minutes. Remove from heat, stir in the milk, and let cool slightly.
- Transfer to a blender and puree in batches until very smooth and creamy. You could also use an immersion blender to puree the soup. Season with salt and pepper to taste and serve with optional toppings.
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Take care of your body - it's the only place you have to live. - Jim Rohn
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ABOUT Allison Topilow
Allison Topilow, MS, RD, CEDRD, CDN, is a private practice nutritionist in New York City and New Jersey. In her private practice, Eat and Be Well, Allison specializes in the prevention and treatment of eating disorders, intuitive eating, and family nutrition. She also counsels individuals seeking guidance for pre/postnatal nutrition, general wellness, cardiovascular health, vegetarian nutrition, sports nutrition, and meal planning. Allison emphasizes making realistic lifestyle changes and will focus on healthful eating patterns, physical activity and behavior modification. Using a non-diet approach, she will help you to eat mindfully and intuitively. Allison will work with you in a nonjudgmental environment to learn how to listen to your physical hunger and fullness and develop a more healthful relationship with food.
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