Hmmm.
Some heavy thoughts and some very happy ones are on my mind tonight.
My band just played the Method Fest opening party at Pierce College this evening on a beautiful open-air patio overlooking the lights of LA... And - hold up - interruption:
The music director, Toni Koch, just called me and told me she has my guitar... I left it!
Lol. Thank God I've got people looking out for me. Seriously. Thank you, God.
Anyway... The set went really well, and I'm hearing positive reviews, which feels wonderful. I guess maybe I am going to like this life I've created and am continuing to create for myself. Sometimes it's been so hard and scary to overcome my own self-limiting beliefs, but I'm getting used to operating from a healthier state of mind more often now.
On a bit heavier note, I got a little bummed out and over-tired yesterday night and part of today. And I just read that actor Andrew Koenig took his own life. That kind of news always hits really close to home for me.
Sometimes (most times, probably) we don't want to deal with conflict or painful experiences, and I think generally I do pretty well at staying positive and navigating right around a lot of things that I see other people stress themselves out over. I mean - when my attitude is positive (and when I meditate consistently!), I often don't even have negative experiences and things just seem to have a way of almost magically working out.
Like the other day - literally - I was meditating and having all of these thoughts about arranging catering for my CD Release party, and I hear this woman talking (I was at my gym) "etc etc etc etc CHEF etc etc", so I went and spoke to her, and we had all these things in common. She's tied in with Whole Foods (who might donate bags for the goodie bags anyway), and now we're talking about a little sponsorship deal where she'll likely come on board to provide desserts for my party.
Now, I wish I could say my life is always like that, everything works out, and it's perfect. But... it's not. Sometimes I get triggered and end up in emotional places that I don't want to be in - sad, dark, panicky places - and when that happens, my entire energy is thrown off to the extent that I can see the effect ripple through everything in my life. My interactions with others become awkward, I have a bad set, I lose my car keys. I eat a brownie and a bag of (really good kettle cooked) potato chips and go back to bed.
Here's my positive spin and my take home message for the day, though: I'm noticing that when I start to go to uncomfortable emotional places, I'm coming back from them quicker and with much less damage than before. I really wish it didn't still happen, but it's something I'm going to have to learn to surrender to for the rest of my life. I'm not in control, and all I can do is take positive steps like trying to be forgiving with myself and telling the truth about what I'm going through so I can stop the cycle of isolation and self-destructive behavior. Of course, I have to be very selective about who I surround myself with: people that make me feel safe and supported so that I can take those positive steps and so that I have a positive social environment to come back to. Figuring out who those people are has been a learning curve for me - all I can say is: trust your gut. What feels good is, and what doesn't, isn't.
It's a funny balance: on the one hand, we have to know who we are and not accept less quality than we deserve in the ways we let people treat us and the environments and experiences we subject ourselves to, but on the other hand, it doesn't work to try to control people, environments or experiences.
Here's my current method of coping... It's really pretty simple. I choose not to engage in or with things that make me feel bad (we don't have to take the bait if someone picks a fight, we don't have to talk to someone who hurts our feelings, and we don't have to feel bad for not talking to them). The more we orient ourselves toward enjoyable interactions, the more those become our personal status quo.
My dad said to me once, "Life isn't about figuring out what you like or want to do so much as it is just a process of eliminating what you don't like." Smart guy.
Once I let go of trying to control everything, and just go with what is, things seem to have a way of working themselves out.
God (or the Universe, or whatever you like) is definitely smart. A lot smarter than me.
I'm just glad my guitar is coming home!
Here's a yummy treat: Pine Nut Pizzettas
2-3 Earthgrains 100% Whole Wheat Thin Buns
1 package mozzarella cheese (the good kind - it's usually packaged in water)
1 roma tomato
1 yellow heirloom tomato
4-6 cups fresh baby spinach
1 package fresh basil leaves
2 Tbsp pine nuts
olive oil
cookie sheet
Set oven to 450
Heat a medium-sized pan for a couple of minutes on medium/medium-high heat. Add olive oil and swirl around to cover bottom of pan. Separate bun halves, and when oil is hot, place face down in pan (you may need to just do 2 at a time). Toast buns for several seconds to a minute, and remove from pan with a fork or spatula when the face-side of the bun becomes golden-brown. Place buns face-side up on a foil-lined cookie sheet.
Turn heat to medium/medium-low and add spinach to the pan. Cook, stirring frequently, until spinach has wilted through. Turn off heat and set aside.
On a cutting board, dice freshly washed tomatoes and coarsely chop the basil. Slice the cheese in half, and starting at the inside, cut 4-6 1/4 inch circular slices, plus several more.
Arrange the cheese slices on the buns, breaking them apart and adding extra as needed to mostly cover the bun surface. Divide the spinach between the buns, and arrange it on top of the cheese. Sprinkle the tomatoes and basil evenly between the buns, then sprinkle pine nuts on top.
Place the cookie sheet in the oven and bake until the cheese has just started to melt but is not bubbling (about 5 minutes).
Remove from oven, serve, and enjoy!
Makes 4-6 pizzettas, about 225 calories each.
Thursday, February 25, 2010
Tuesday, February 23, 2010
Gratitude and Attitude... Thanks Before Food
Today I can't help but be awe-struck at the amazing influx of blessings in my life.
My friends and colleagues inspire and astound me. Fortuitous turns of events shock and overwhelm me.
Even the simple things evoke my gratitude, like the wonderful vegan stew my friend Claire cooked for dinner and shared with myself and our other friend Claudia after we meditated. No, that's not the recipe for tonight. ;)
On a daily basis now, I am brushing shoulders with well-known companies and individuals - ones you've probably heard of - and adjusting to the fact that this is probably going to be pretty standard routine from here on out.
For those of you who might want some examples, Twilight just finished filming at my good friend's apartment, where we held a business meeting as the crew finished striking the set. Another friend is an editor at the CW Network, and driving up Vine Street, I saw a billboard advertising "Menage a Tuesday" - a clever marketing tagline he'd mentioned to me months earlier. That's just scratching the surface, and hopefully it fairly satisfies any itch you might have had. It feels unbecoming to me to harp about it.
Anyway, I have myriads of good news, some of which I can't share yet... But I will soon, and it's MAJOR.
All of this abundance and bliss is a glorious joy ride, but I'd be putting on airs if I didn't also admit that it shines a light on a fearful little part of myself that I would rather not acknowledge.
Amidst everything wonderful happening, there is still a part of me that questions my deserving power and my ability to handle the great responsibility that a - growing - public image demands.
There's a part of me that sometimes hesitates to pick up the phone ("that person wouldn't want to talk to me", "what do I know") or fears that all of the blessings and opportunities in my life will fall through ("this is too good to be true", "I can't count on this", "I'm going to **** it up", "I'm a fraud").
This part of me is much healthier and less influential than it was in the past, but I still hear its voice unsettling me to varying degrees as I go about my business. And it scares me doubly that this fearful, destructive part of me might get the best of my thinking at some point in the future. Whenever I start fearing in that way, however, I just try to remind myself that my fears aren't happening NOW, and if they do happen, I will deal with them when they are. Some of this I just have to understand I don't have control of and then let go.
I don't have cure-alls for anything, and all I know is my experience. I'm just human. All I know is that it seems to help me a lot to reach out - even when it's the LAST thing I feel like I want to do - when my fear and doubt pop up. We're ALL just human, and there seem to be so many hands to reach for when I'm actually ready to be honest and ask for help.
Funny enough, when you reach out enough and build a system of support around you long enough... It starts reaching back for you.
These are just my thoughts for the day, I guess. I'm profoundly grateful, and I'm also practicing awareness so that my attitude doesn't interfere with (but instead facilitates) having fun and doing what I love for a living.
At the end of the day, there's nothing like a moment of prayer and a nourishing dinner with friends.
Read on for one of my favorites... this one is for the 'pescetarians'. That's vegetarian + fish. ;)
Here's the nutrition low-down:
Wild salmon is lower in dangerous mercury and other toxins than its farm-raised cousins, and is also high in Omega-3 fatty acids that are essential for brain function, healthy skin, and known for reducing inflammation. Research indicates that fish oils and the EPA and DHA contained in them can help remedy mild depression... They certainly can't hurt! Plus, all of these fatty acids are essential for fetal brain development, just in case you want to give your little ones a 'head' start someday.
Leeks, mushrooms and potatoes all qualify as fresh produce, and all fresh produce contains bountiful amounts of various vitamins and minerals that help your body function optimally. Sorry, but I'm too tired to research in detail on each ingredient tonight. The main thing I aim for in my diet is that the balance of my intake comes from fresh vegetables, fruits and whole grains (brown rice, oats, bran, whole wheat, etc) with lean protein like fish, eggs, tofu, nuts and dairy (plain low-fat greek yogurt is sooooo good for you!) at every meal or snack (protein helps you feel satisfied longer).
Pink Peppercorn Salmon with Roasted Leeks, Mushrooms and Potatoes
2 4-6oz boneless wild-caught salmon fillets
1 medium navel orange
1/4 cup diced green onion
2 Tbsp honey
2 tsp pink peppercorns (available at Whole Foods)
pinch of sea salt
1/2 tsp garlic powder
2 tbsp olive oil
cookie sheet
6-8 baby red potatoes
2 leeks
1 package white or brown mushrooms
2 Tbsp green onion
1 head of garlic - peeled, cleaned and cloves cut in halves
2 tsp Italian seasoning
1 tsp sea salt
1 tsp onion powder
1/4 cup olive oil
1 gallon size bag
shallow glass casserole dish
Heat oven to 450
Thoroughly wash potatoes, leeks and mushrooms. Cut potatoes into 1/8ths (cut in half, then cut each half in half again, then cut those pieces in half once more). Place in bag. Cut off and discard bottom 1 inch and top 2-3 inches of leeks. Slice leek into 1/2 inch rings starting at the base and moving upward. Wash again thoroughly - there is always dirt between the layers of leeks. Place in bag. Cut mushrooms in half and place in bag. Add olive oil, sea salt, Italian seasoning, onion powder and garlic cloves. Zip bag and shake to cover vegetables. Pour vegetables into casserole dish, cover with foil, and bake for 45min-1hr.
When potatoes are soft enough to cut apart with a fork, remove foil, set the oven to 'broil' and let bake approximately 10 more minutes or until vegetables are golden on top.
+++
While the veggies are baking, you can prepare and bake the salmon so everything ends up ready together! :)
Line a cookie sheet with aluminum foil and place freshly-rinsed fillets skin side down on top. Sprinkle fish with garlic powder and sea salt. Drizzle the honey over the fish. Next, slice the navel orange in half, and cut about 4 slices from one of the halves. Place the slices over the fish so that most of the fish is covered. Sprinkle the fish with the pink peppercorns and diced green onion, then drizzle with the olive oil. Squeeze the remaining orange halves over the fish. Finally, cover the fish with another sheet of foil and fold it under the outside edges of the pan.
Place fish in oven and cook for about 20 minutes. Fish is done when it flakes apart easily with a fork.
My friends and colleagues inspire and astound me. Fortuitous turns of events shock and overwhelm me.
Even the simple things evoke my gratitude, like the wonderful vegan stew my friend Claire cooked for dinner and shared with myself and our other friend Claudia after we meditated. No, that's not the recipe for tonight. ;)
On a daily basis now, I am brushing shoulders with well-known companies and individuals - ones you've probably heard of - and adjusting to the fact that this is probably going to be pretty standard routine from here on out.
For those of you who might want some examples, Twilight just finished filming at my good friend's apartment, where we held a business meeting as the crew finished striking the set. Another friend is an editor at the CW Network, and driving up Vine Street, I saw a billboard advertising "Menage a Tuesday" - a clever marketing tagline he'd mentioned to me months earlier. That's just scratching the surface, and hopefully it fairly satisfies any itch you might have had. It feels unbecoming to me to harp about it.
Anyway, I have myriads of good news, some of which I can't share yet... But I will soon, and it's MAJOR.
All of this abundance and bliss is a glorious joy ride, but I'd be putting on airs if I didn't also admit that it shines a light on a fearful little part of myself that I would rather not acknowledge.
Amidst everything wonderful happening, there is still a part of me that questions my deserving power and my ability to handle the great responsibility that a - growing - public image demands.
There's a part of me that sometimes hesitates to pick up the phone ("that person wouldn't want to talk to me", "what do I know") or fears that all of the blessings and opportunities in my life will fall through ("this is too good to be true", "I can't count on this", "I'm going to **** it up", "I'm a fraud").
This part of me is much healthier and less influential than it was in the past, but I still hear its voice unsettling me to varying degrees as I go about my business. And it scares me doubly that this fearful, destructive part of me might get the best of my thinking at some point in the future. Whenever I start fearing in that way, however, I just try to remind myself that my fears aren't happening NOW, and if they do happen, I will deal with them when they are. Some of this I just have to understand I don't have control of and then let go.
I don't have cure-alls for anything, and all I know is my experience. I'm just human. All I know is that it seems to help me a lot to reach out - even when it's the LAST thing I feel like I want to do - when my fear and doubt pop up. We're ALL just human, and there seem to be so many hands to reach for when I'm actually ready to be honest and ask for help.
Funny enough, when you reach out enough and build a system of support around you long enough... It starts reaching back for you.
These are just my thoughts for the day, I guess. I'm profoundly grateful, and I'm also practicing awareness so that my attitude doesn't interfere with (but instead facilitates) having fun and doing what I love for a living.
At the end of the day, there's nothing like a moment of prayer and a nourishing dinner with friends.
Read on for one of my favorites... this one is for the 'pescetarians'. That's vegetarian + fish. ;)
Here's the nutrition low-down:
Wild salmon is lower in dangerous mercury and other toxins than its farm-raised cousins, and is also high in Omega-3 fatty acids that are essential for brain function, healthy skin, and known for reducing inflammation. Research indicates that fish oils and the EPA and DHA contained in them can help remedy mild depression... They certainly can't hurt! Plus, all of these fatty acids are essential for fetal brain development, just in case you want to give your little ones a 'head' start someday.
Leeks, mushrooms and potatoes all qualify as fresh produce, and all fresh produce contains bountiful amounts of various vitamins and minerals that help your body function optimally. Sorry, but I'm too tired to research in detail on each ingredient tonight. The main thing I aim for in my diet is that the balance of my intake comes from fresh vegetables, fruits and whole grains (brown rice, oats, bran, whole wheat, etc) with lean protein like fish, eggs, tofu, nuts and dairy (plain low-fat greek yogurt is sooooo good for you!) at every meal or snack (protein helps you feel satisfied longer).
Pink Peppercorn Salmon with Roasted Leeks, Mushrooms and Potatoes
2 4-6oz boneless wild-caught salmon fillets
1 medium navel orange
1/4 cup diced green onion
2 Tbsp honey
2 tsp pink peppercorns (available at Whole Foods)
pinch of sea salt
1/2 tsp garlic powder
2 tbsp olive oil
cookie sheet
6-8 baby red potatoes
2 leeks
1 package white or brown mushrooms
2 Tbsp green onion
1 head of garlic - peeled, cleaned and cloves cut in halves
2 tsp Italian seasoning
1 tsp sea salt
1 tsp onion powder
1/4 cup olive oil
1 gallon size bag
shallow glass casserole dish
Heat oven to 450
Thoroughly wash potatoes, leeks and mushrooms. Cut potatoes into 1/8ths (cut in half, then cut each half in half again, then cut those pieces in half once more). Place in bag. Cut off and discard bottom 1 inch and top 2-3 inches of leeks. Slice leek into 1/2 inch rings starting at the base and moving upward. Wash again thoroughly - there is always dirt between the layers of leeks. Place in bag. Cut mushrooms in half and place in bag. Add olive oil, sea salt, Italian seasoning, onion powder and garlic cloves. Zip bag and shake to cover vegetables. Pour vegetables into casserole dish, cover with foil, and bake for 45min-1hr.
When potatoes are soft enough to cut apart with a fork, remove foil, set the oven to 'broil' and let bake approximately 10 more minutes or until vegetables are golden on top.
+++
While the veggies are baking, you can prepare and bake the salmon so everything ends up ready together! :)
Line a cookie sheet with aluminum foil and place freshly-rinsed fillets skin side down on top. Sprinkle fish with garlic powder and sea salt. Drizzle the honey over the fish. Next, slice the navel orange in half, and cut about 4 slices from one of the halves. Place the slices over the fish so that most of the fish is covered. Sprinkle the fish with the pink peppercorns and diced green onion, then drizzle with the olive oil. Squeeze the remaining orange halves over the fish. Finally, cover the fish with another sheet of foil and fold it under the outside edges of the pan.
Place fish in oven and cook for about 20 minutes. Fish is done when it flakes apart easily with a fork.
Who I am
My name is Ashley Miers, and I am a baby rockstar making my way in the LA music scene. www.AshleyMiers.com
I've been through a lot in my life, including many amazing experiences and some pretty traumatic ones - jail, drugs, abuse, eating disorders, you name it.
One thing I've learned is how profoundly the way I care for my body impacts my well-being and ability to cope with the demands of my day to day life.
Exercise, meditation, a proper sleep schedule, supportive relationships and nutritious food are all part of my arsenal of sanity preserving practices.
That being said, I LOVE food and I LOVE to cook. I often invent my own recipes and have many healthy eating tricks that I really want to share with others who might benefit from them as well.
My goal is to provide a little helpful information and some insights as well as one recipe with each blog entry. I'd love to know what YOU want to hear about, so please feel free to contact me!
+++
For tonight, I want to start with a recent invention of mine: VEGAN TACOS
I think they're better than the real thing, but of course, I'm biased. ;)
Nevertheless, here's the recipe:
I've been through a lot in my life, including many amazing experiences and some pretty traumatic ones - jail, drugs, abuse, eating disorders, you name it.
One thing I've learned is how profoundly the way I care for my body impacts my well-being and ability to cope with the demands of my day to day life.
Exercise, meditation, a proper sleep schedule, supportive relationships and nutritious food are all part of my arsenal of sanity preserving practices.
That being said, I LOVE food and I LOVE to cook. I often invent my own recipes and have many healthy eating tricks that I really want to share with others who might benefit from them as well.
My goal is to provide a little helpful information and some insights as well as one recipe with each blog entry. I'd love to know what YOU want to hear about, so please feel free to contact me!
+++
For tonight, I want to start with a recent invention of mine: VEGAN TACOS
I think they're better than the real thing, but of course, I'm biased. ;)
Nevertheless, here's the recipe:
Ashley's Vegan Taco Recipe (I'm an imaginative cook):
Ingredients:
6 corn taco shells (no trans fat)
1 can Amy's refried black beans (health food aisle or Whole Foods)
1 package soy crumbles (fake ground beef - leave out for soy-free recipe and instead use entire can of refried beans - also at most grocery stores and Whole Foods)
1 avocado
1 roma tomato
green onion
1 lime
1 head romaine lettuce
garlic powder
sea salt
1 package taco seasoning
Heat oven to 450.
Combine 1/2 can refried beans with 1 package of soy crumbles in a medium sized pan. Add water and stir to create a soupy mixture. Add taco seasoning to taste (about 1/2 package does the trick).Turn heat to medium and let simmer until water evaporates to leave a taco-meat consistency mixture.
While the 'meat' mixture is cooking, mash the avocado in a bowl, add diced roma tomato, finely chopped green onion, squeeze of half a lime, about 1/2 tsp garlic powder, and a pinch of sea salt. Stir to create a guacamole mixture.
Chop or shred freshly washed romaine lettuce into strips no larger than about 1/2 inch wide.
Place taco shells open-side down in pre-heated oven and toast until crispy and just slightly starting to brown (1-2 min). Watch carefully - they burn quickly!
Remove taco shells from oven and distribute between plates. Add a spoonful of the guacamole mixture to the bottom of each shell, followed by a spoonful of the 'meat' mixture, and finally, top with shredded romaine lettuce.Voila - 2-3 servings of very yummy vegan tacos.
Let me know if you try it and what you think!!!! Thanks! :)
Ingredients:
6 corn taco shells (no trans fat)
1 can Amy's refried black beans (health food aisle or Whole Foods)
1 package soy crumbles (fake ground beef - leave out for soy-free recipe and instead use entire can of refried beans - also at most grocery stores and Whole Foods)
1 avocado
1 roma tomato
green onion
1 lime
1 head romaine lettuce
garlic powder
sea salt
1 package taco seasoning
Heat oven to 450.
Combine 1/2 can refried beans with 1 package of soy crumbles in a medium sized pan. Add water and stir to create a soupy mixture. Add taco seasoning to taste (about 1/2 package does the trick).Turn heat to medium and let simmer until water evaporates to leave a taco-meat consistency mixture.
While the 'meat' mixture is cooking, mash the avocado in a bowl, add diced roma tomato, finely chopped green onion, squeeze of half a lime, about 1/2 tsp garlic powder, and a pinch of sea salt. Stir to create a guacamole mixture.
Chop or shred freshly washed romaine lettuce into strips no larger than about 1/2 inch wide.
Place taco shells open-side down in pre-heated oven and toast until crispy and just slightly starting to brown (1-2 min). Watch carefully - they burn quickly!
Remove taco shells from oven and distribute between plates. Add a spoonful of the guacamole mixture to the bottom of each shell, followed by a spoonful of the 'meat' mixture, and finally, top with shredded romaine lettuce.Voila - 2-3 servings of very yummy vegan tacos.
Let me know if you try it and what you think!!!! Thanks! :)
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