I had the opportunity this week to attend a symposium for students with Down Syndrome. One of the presenters did an activity with us that I thought was profound in its simplicity. It made me realize the yin and the yang of so many things. So much of what frustrates us can be dialed down to how we see it. How do we see our teammates, administration, students, our families, etc? Our attitude towards anything shapes our reaction. Take a moment and complete this activity using the directions below. Then apply this concept to a challenging student, a difficult co-worker, or a family member you are struggling with. How can you see things differently and flip your perspective to react BETTER? See below for some yin and yang recipes (salty and sweet) to add to your week of looking at things from both sides!
FIRST – read through this list of character traits for yourself and pick between 5 – 10 that describe you. (I tried to remove my words that I circled – but if you know me…the smudges give me away!) Record the numbers on a sheet of paper. Don’t agonize over it, just pick the best words to describe your strengths. If you are not sure what a word means – look it up!
NOW – take that list of numbers and write the word from THIS list that matches it next to each number.
FINALLY – reflect on how our greatest strengths can be our biggest weaknesses. Think if you have a student with a specific challenge area – what strength could you build on in them BASED on that weakness? If you are struggling with a teammate – what weakness could you look at from the corresponding strength they probably have? If you are having difficulty with a family member – what negative character trait could you flip your thinking and see from the positive side? This activity is so fun and powerful when you begin thinking of the yin and yang in all of us. Seek to balance strengths and weaknesses by CELEBRATING strengths and weaknesses. Now – on to the yin and yang of food…
I am frequently put in charge of “appetizers” when I go to my friend’s lake house! We have moved to skipping dinner and just eating appetizers (really my favorite concept). Anyways – here is my sure fire favorite dip recipe with lots of possibilities. Below is my favorite brownie recipe! Salty and Sweet – the yin and yang of food! Have fun!
Creamy dip – YIN
- Begin with the “holy trinity” of dips – diced onion, peppers, and garlic. Use whatever amount, portion, size, etc. you want. Lightly saute these in a pan with olive oil or cooking spray until they are soft.
- Decide on the “main star” – today I am using Kale. I have made this with Spinach/Artichoke, shredded zucchini or yellow squash, roasted tomatoes, roasted eggplant, corn or any other hearty vegetable combo you like. You can definitely add in meats (sausage, pepperoni, hamburger, chicken) but for some reason I generally stick with veggies. I am counting my calories!!! Yep – that is it!
- Add the main star (in this case Kale – that I have taken off the stems and ripped into smaller pieces) to the pan with your holy trinity and cook until it is totally wilted down to pretty much nothing. (Amazing how much it shrinks).
- Take this off the heat and add in salt, pepper, whatever spicing you like beyond what you have (I have added some lemon juice to the mixture in the pan – dark greens LOVE lemon juice).
- In this large saucepan (or transfer to a big bowl) put in 1 block of cream cheese, 1/2 – 1 cup of sour cream, greek yogurt, or buttermilk, 1 cup of parmesan cheese (or whatever cheese you like best). Mix this up until it is all smooth and evenly mixed.
- Put this into a oven baking dish (I generally use a 9×9 square pan). Put 1/2 – 1 cup of fresh mozzarella cheese (or whatever you cheese you like) on top. Other great toppings include cracker or bread crumbs mixed with parmesan cheese, bacon bits, fresh herbs, chopped chives or green onions, etc. Some of this go on before baking, some after…you choose….
- Bake at 375 – 400 degrees until the top is golden brown and the pan is bubbling.
- Try to hold off as LONG as you can before burning your mouth completely…not something I am skilled at and then serve with bread (crostini – where you cut it thin and toast with olive oil or butter is fab), crackers of some type, pita chips, pita bread, corn chips (blue corn is my favorite). Sometimes adding a side of salsa makes this super rich creamy dip even better. ENJOY!
Yummiest Brownie recipe – YANG
- 10 Tablespoons unsalted butter
- 1 3/4 cup light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 teaspoon vanilla
- 1 cup of chips, chopped candy, or chocolate
- 1/2 cup of nuts (optional)
- Get a big saucepan (that’s right for the stove…) and melt your butter.
- Once the butter is melted add in the brown sugar and cocoa powder – stir it up until it makes this thick paste of chocolatey goodness. Pull that off the heat and let it cool slightly.
- Get your flour, baking powder, and salt measure and add that into the super thick paste. Extra benefit of this recipe – super buff arms!
- Lightly beat the 4 eggs and add in the vanilla. Add this mixture to the now super dry mixture in your saucepan. AHHHHH…there it is brownie batter.
- Now – decide on what kind of chip, chocolate, or candy you want inside. You can use any bite size pieces that suits your fancy. Generally, I go with straightforward semi-sweet chocolate chips…but it works with anything. I even made it once with leftover halloween candy assortment…
- Think about nuts…who like ’em and who doesn’t…my kids don’t like nuts in their brownies – so I either skip them, put them on top (1/2 only) after they are out of the oven, or make them with nuts so my kids won’t eat them and they are ALL MINE!!!!!
- Bake at 375 degrees for 20-25 minutes. Now – here is the weird thing about this recipe – this is a really jiggly brownie recipe – almost like fudge. So – when you take it out, the sides should be set and the middle should be jiggly. Remember – under cooked brownies are just better – but be careful they are not fully liquid. Delicious – but much harder to eat!
- Today, I added a delicious peanut butter chocolate icing to the top – just for fun. (see peanut butter coca cola cake recipe).
If you are not sure how to get kale or collard greens off the stalk….I made this fun little video….