The 20th is my birthday—37. That much closer to 40, to middle age. I can’t believe it really. Inside I still feel 21. I remember 21 and 18 for that matter, like they were yesterday and not 16 years and two babies ago.
I look in the mirror today and see the framework of crows feet spreading like a cobweb around my eyes. I see sprouts of tiny gray hairs peeking at me in between color jobs. I find myself slightly dizzy after one glass of wine and ready to close my eyes at ten pm. My once taut stomach is softer and rounder, gentle reminders of giving birth. –All testaments to my 37 years.
At the same time I look in the mirror I see the lines formed by years of giant smiles and making silly pouty faces with my friends. I see a hairstyle I actually like for once and a wardrobe that has improved considerably since my 20s. What I can’t see, but acutely feel is my heart, which has surely doubled since having children. I see a wiser me, sharpened by many years of travel and life experiences.
More importantly, I see a person I am proud of-the mother, the daughter, the sister, and the friend I have become.
As I dive into 37, I am anxious to become a better version of myself in this coming year. I am excited for another year of seeing my boys grow up and to see my new business take shape.
Overall, on this birthday eve, I am graciously blessed and incredibly grateful –The best presents of all.
Happy Birthday to me…
PS—I am a girl that loves a pizza so what’s not for me to love about this Veggie Breakfast Pizza?
Here’s What You Need: (Serves 1-2, but easily doubled!)
1 egg whisked with ff milk
1 small flatbread or pre-made pizza dough (I like Archer Farms Garlic Naan)
Salt + Pepper
1 wedge of Light Laughing Cow Swiss
1 small tomato, sliced with the seeds removed
1 handful of broccoli floret (Cut off the tops into small pieces and only use those)
Sharp cheddar, shredded (About 1 -2 TBS)
Extra virgin olive oil
Here’s What You Do:
Preheat the oven to 400. In a separate pan, lightly scramble the egg, sprinkling it with s+p. Spread the Laughing Cow cheese over the top of the flat bread and then add the egg, ensuring you sprinkle it evenly. Top the broccoli and tomato, followed by the cheese. Drizzle (lightly!) with evoo and season with extra salt and pepper. Bake for 10 minutes and then say, “YUM!”
Make this a hands on recipe! Have your kids help you create their own pizzas. If they don’t like broccoli, sauté spinach and add it to the scrambled egg. You can leave off the tomatoes and add the cheese over the top so the veggies are not so apparent.
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