Search

January 14, 2025

Hello Followers,

Welcome to Tuesday!

There are two kinds of guilt: the kind that drowns you until you are useless, and the kind that fires your soul to purpose.

Continue to join Dan and I on how to move on from regret.

First, what is regret?

Well, regret is a complex emotion that involves feeling sorrow or disappointment over past actions or decisions, often accompanied by self-blame and a psychological impact on one’s well-being.

This powerful emotion stems from a deep evaluation of past choices, with individuals often wishing they had acted differently.

Self-reflection plays a crucial role in regret as individuals analyze their actions and their consequences.

The feeling of regret can impact on mental health, leading to feelings of guilt, shame, and even anxiety.

Psychologists suggest that managing regret involves acknowledging it, learning from it, and focusing on future decision-making.

Excessive rumination on past regrets can lead to a cycle of negative thoughts and hinder one’s ability to move forward.

Continue tomorrow on why we experience regret?

Stop fretting about past decisions.

They have provided valuable wisdom.

Go forward without fear or regret.

Quick and Easy Artichoke Salad

This quick and easy artichoke salad recipe is refreshing, tangy, and loaded with Italian/Mediterranean-inspired flavors in every bite!

A gluten-free, dairy-free, vegan side.

Artichoke hearts: We use jars of artichoke hearts in water (which come whole, halved, or in quarters), though marinated artichoke hearts will work, too, but add extra flavor and fat/calories.

Chickpeas: Use home-cooked or canned chickpeas or white beans like cannellini/ butter beans (regular or reduced sodium) for fiber and plant-based protein.

Tomatoes: We love using cherry tomatoes, which are available and are good tasting all year.

Grape tomatoes or mini plum tomatoes work well, too.

Red onion: For crunchy texture and acidic flavor. Milder shallot will work, also.

Black olives: We prefer pitted and sliced black olives, but Kalamata olives will work, or even a combination of olives for flavor depth.

Arugula: The peppery flavor of baby arugula complements the artichoke well.

However, other leafy greens will work, too, like making spinach artichoke salad or using massaged kale or even regular romaine lettuce.

Lemon: This helps make the onion milder and adds wonderful brightness to the salad with artichokes.

If you must omit it, soak the onion in ice water, then drain it.

Fresh parsley: For plenty of fresh, aromatic flavor.

Fresh mint or dill will also work.

Balsamic vinaigrette: Use your favorite store-bought version or make your own, like we did for this salad dressing.

Vegan Italian dressing or Greek dressing will also work.

What could I add to Artichoke Heart Salad?

Like other Mediterranean/Italian-inspired salads, this recipe for artichoke salad is super adaptable.

Peppers: There are several ways you could add peppers to this artichoke salad recipe, raw or roasted red peppers, pimentos, or pepperoncini.

Vegetables: Add extra nutrients, color, and texture with the addition of:

Cucumber (thin-peel, low-seed like Persian or English cucumber)

Carrot (shredded for sweet crunch and extra color)

Asparagus (cooked and cut into segments)

Avocado (for rich creaminess, healthy fats, and plenty of antioxidants)

Green beans (steamed or boiled)

Vegan cheese: vegan feta cheese or vegan mozzarella both pair well with this artichoke tomato salad for a creamy, ‘cheesy,’ tangy flavor.

Hearts of palm: Finely chopped with a similar flavor to artichokes.

Pasta: Make a heartier, low-fuss, crowd-pleasing artichoke pasta salad with short al dente pasta.

Giant couscous or orzo artichoke salad also works.

Other grains: You could also make artichoke rice salad or artichoke quinoa salad.

Nuts/seeds: Toasted almonds/pine nuts are a great toasty, crunchy garnish.

How to Make Artichoke Salad

First, peel and finely chop the onion and transfer it to a large salad bowl along with the juice of half a lemon.

Stir well and set aside.

Meanwhile, drain and rinse the chickpeas and artichokes, halve the tomatoes, chop the parsley, and – if needed – slice the olives.

Optionally chop the artichokes, too.

Patting them dry with paper towels will help avoid a soggy salad.

Then add all the prepared ingredients and 2-3 tablespoons of dressing to the bowl with the onions and toss well.

Add the arugula and toss once more.

Then, serve the chickpea artichoke salad with extra dressing on the side.

Enjoy!

Storage Instructions

If you would like to store the chickpea and artichoke salad, it is best to do so without the dressing.

That way, it lasts 3-4 days (5-6 without leafy greens) in the refrigerator in an airtight container.

When combined with dressing, it is best to consume it within a day or two.

Step into a place of peace and renewal with this heartfelt guided meditation.

Whether you are navigating life’s transitions or seeking closure from the past, this meditation is here to help you let go of what no longer serves you and embrace the endless possibilities of new beginnings.