From: American Addiction Centers
To: Scott Jenkins,
Subject: AAC Weekly: Don't Let Summer Stress Sidetrack Your Recovery
Date: Fri May 30 16:40:39 MDT 2014
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American Addiction Centers
Weekly Blog Digest
May | 30 | 2014

Sober Summer: Stress in Summer?!

Summertime and the livin’ is easy…” or so says the Gershwin tune. Many of us look forward to summer; it signifies a time of relaxing, recharging, and enjoying long weekends, much needed vacations, and time with family and friends. We look forward to the relaxed lifestyle and longer days. The reality is summer can actually be a time of increased stress. Think about it, the kids are out of school, we are busy planning vacations, attending summer social events, and family and friends are visiting. On top of this we still have our daily routines and regular work obligations. In recovery, these situations can be challenging – it is more important than ever in these times to put our recovery first. It is easy to slip into complacency and let recovery take a back seat to everything going on around us. But we must realize that our recovery program – meetings, sponsorship, volunteer work, can actually be helpful to us navigating these busy months.
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We often blog about relapse prevention tips such as knowing when to seek help or how to avoid triggers  (read the full article here). But we’d like to highlight one of those top 5 relapse prevention tips: Nutrition! Nutrition plays a big key in recovery. So to help you eat healthier this weekend, Mollie Perry, MS, RD, ACSM cPT at our  FitRx facility gave us this great recipe. 

Watermelon, Feta and Mint Salad Recipe

For the vinaigrette:
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp freshly squeezed lemon juice (1 lemons)
  • 1/4 cup minced shallots (1 large)
  • 1 tablespoon honey
  • 1/4 cup good olive oil
  • 1/2 teaspoon freshly ground black pepper
For the salad:
  • 6 cups baby arugula, washed and spun dry
  • 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
  • 6 ounces feta cheese, 1/2-inch diceds
  • 1 cup (4 ounces) whole fresh mint leaves, julienned

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