Challenge yourself!

January 6, 2016


When I turned 30, I thought I was getting old. (Right?!) Instead of dreading it, I embraced it. To help myself move forward, I made a short list of things I’d always wanted to do or meant to. It was a lot of fun fulfilling those desires! One was to visit New York City. My late, great friend Carol and I boarded a bus for a day trip and made some fantastic memories! Another thing was to get a tattoo. Now, ink was not common in 1985, like it is today, so that one took some guts!

Last month, I turned 60 and decided to renew the idea of the list. While my perspective certainly has changed, my drive to keep learning and evolving has not. Getting a second tattoo was much more acceptable this time around and I even had company. My friend Jan wanted one for her 60th and another friend, Donna, joined us. Some of my goals are silly and fun, like learning to use chopsticks! Others are more altruistic, like becoming a mentor. But each challenges me to expand my mind and my world in a different direction – to take me out of my comfort zone.

What new thing will YOU try? Don’t let yourself say, “I always wanted to do that.” Make a plan and do it!


While we’re thinking of new things to try, my stove holds an old and comfortable recipe. My soup from Monday is just about gone and the weather’s still chilly. So, I’m making another batch of Soup. I can eat this every day and never get sick of it! Loaded with fiber, protein and flavor, it’s filling and healthy. And it’s EASY.

Taco Soup

64 oz fat free, low sodium chicken broth/stock
1 envelope taco seasoning
1 envelope ranch dressing mix
1 can Refried beans
Large can black beans, drained & rinsed
Large can kidney beans, drained & rinsed
Small bag frozen corn
Large can petite diced tomatoes, undrained
Garnishes (optional): Shredded cheese, chopped cilantro, sliced green onions, chopped avocado…

Heat the broth over medium heat. Whisk in the two seasoning packets until dissolved.
Add the Refried beans, breaking them up with a wooden spoon.
Add the remainder of the ingredients and stir.
Simmer on low until the corn is cooked and the flavors have married.

NOTE: To make it more of a hearty meal, try adding some shredded, cooked chicken breast! Or some small pasta (add more liquid). Or serve it with corn chips or cornbread! Or use less broth for a thicker stew rather than soup texture. Endless possibilities…..

(By the way, that blob beside the bowl is my avocado….

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