Thank you everyone for the supportive comments on my last post!
I know how luck I am to have gotten such excellent treatment. I was very busy with yoga school today, and as I promised, most of my downtime was spent creating some awesome recipe that I didn’t post last night. But I did want to address some things from my last post about treatment.
Heather asked if I would like to work in a treatment place like that to help out other people who struggle. I would, but to be honest, that atmosphere is still very triggering. I love helping people, that’s what I became a yoga instructor, but its too soon for me to start working with ED patients. I still feel I have many battles on that front, and I don’t want to trigger them and vice verse. Granted, I probably am in a much healthier place than them, but I think I need a good solid couple of years of recovery before I can really immerse myself in that environment. The cool thing about monte nido, was that most of the staff was recovered. But they developed a thick skin and I don’t think had issue with us being triggering to them.
For those of you recovered or recovering, would YOU work in a treatment facility?
April mentioned that she thought she may have had ED behaviors, but never felt like her weight could justify having an ED. This really stings me because I know countless people who avoid treatment because they dont think they are thin enough to be considered sick. Like I mentioned, EDs are an “equal opportunity” disease.
I promise a lighter, hopefully funnier post tomorrow. We learned about teaching beginners today in yoga school and tomorrow we drag in beginner family/friends to attend a trial class. Every person in the class is assigned a pose to teach them. Since most of my friends hate yoga or are experts at it, I had to resort to bringing my Abba (or my dad, or Mr. Eden, as Abby calls him). I have the final pose, savasana! I think I got off easy on that one…anyhow, I will give you the full rundown tomorrow.
For the “sliced bread” empanadas, you will need:
– couple of sliced of bread, I used the Nature’s Pride 100% whole wheat (you will need one slice per empanada)
-about a 1/2 cup part skim ricotta cheese
-6 medium sized black black dried figs
-1 small finely chopped shallot
-1/4 cup balsamic vinegar (for soaking the figs)
-hand full of arugula
-some butter for brushing (optional)
soak figs in balsamic vinegar for an hour or so, the longer the better.
While they are soaking, slice bread into rounds or use a cookie cutter.
Chop the shallots and figs, and combine them with the ricotta cheese. Mix with a fork so all the ingredients are well incorporated in the mix.
place some arugala in the center of the bread circle and put a spoonful of the ricotta/fig mixture on top. Then, fold the bread in half and crimp the edges with a fork.
brush the tops with a little butter and bake in the oven at 400 degrees for about fifteen minuets. But check often, some oven are different so just keep an eye out.
No need to make empanada dough!