5 Things to Get YOU Ready for an AMAZING New Year

I love to share great posts with you along with recipes and my own posts. Today I happened to read one of my favorite blogs and found this article so valid for right now as we close out 2015 and ring in 2016.

I hope you enjoy this article from my friend Kelly Thorne Gore from iBloom.

 

4-Things-You-Can-Do-This-Week-for-Success-in-2016

 

This is my FAVORITE week of the year. When I was a Children’s Minister, I worked at an amazing church that always gave us the week between Christmas and New Year’s Day off. They even cancelled services on the Sunday after Christmas to give the staff and volunteers time to rest and recuperate. That week off was just what I needed to gear up for the new year. When I started iBloom, that was definitely one of the habits I wanted to continue. The last two weeks of the year are quite relaxed around iBloom. It’s a time for our team to reflect on the past year, do things that recharge us, and get ready for the upcoming year. Here are the things I do to get ready for the new year:

#1: Reflect

The first thing I do is spend time reflecting over the past year. One of my favorite parts of the iBloom Planner is the “My 2016 Plan” section. One of the exercises in that section is a Reality Check. It’s during this time of reflection that I do an honest assessment of my personal life and business. I ask myself these questions:

  • What is going well? {These are usually the things I want to continue into the new year!}
  • What is not going well? {This could be physical spaces or systems that aren’t working, things that are causing me stress, or just things that aren’t allowing me to live my best life.}
  • What needs to change? {This is based on my priorities, as well as the things that aren’t going well.}

This time of reflection gives me direction for the new year.

#2: Get Organized

I don’t know about you, but it seems like every  year there are spaces or things that need to be reorganized. This year I had a variety of home projects including my kitchen {cabinets, fridge, and pantry}, laundry room, hall closet, bedroom closet, and my home office that needed work. I also had a few systems for my business that needed to be organized- projects I’m working on, how I’m organizing receipts for taxes, cleaning-up my email inbox and folders, updating my log-ins and passwords, and organizing my computer files.

I know this seems like a LOT to tackle in a week, but it’s absolutely possible. In fact, I’m almost done. Here’s what I did:

  1. Make a list of the spaces and systems that aren’t allowing you to function at your best.
  2. Estimate how long it will take to organize that space or system.
  3. Decide what day I’ll complete each project.
  4. Then, do it! I like to play a game with myself. I set a timer {for the time I estimated} and I try to beat the clock.
  5. Reward myself.

It’s amazing how spending this time getting organized sets me up for success in the new year. If you have lots of spaces and systems that aren’t working, it may take you longer than a week and that’s ok! The point is to get organized, so you can function at your best. If it takes you a month, that’s fine. Just do it!

#3: Finalize my Success Strategy

In order to have successful new year, we must plan for it. My success strategy includes my priorities {those things that matter most and that I want to be intentional about living into}, life goals,  business vision, income goals, business projects, and an action plan for making all of those things a reality.

The Success Strategy that I use is in the “My 2016 Plan” section of the iBloom Planner. Plus, there is space to track the books I want to read, events/training I want to participate in, and space for creating my vision board. Everything is in one place, so I can remind myself daily of the plan I’m working toward.

Recommended Resource: iBloom Virtual Retreat: Create Your 2016 Success Strategy {it’s my gift to you!}

#4: Visualize My Success

Once I have my Success Strategy, I LOVE to spend time visualizing it as a reality. I set aside a few hours {ideally a full day} to imagine that it’s December 31st and I’m reflecting on the past year. I act as if all of my goals have been accomplished. I smile and celebrate how my life is different because I spent the year working my Success Strategy.

This is such a powerful time because it helps me realize the significance of my success plan and what can happen when I diligently work it. Does everything happen exactly the way I envision it? No! However, once I started doing this step, I’ve seen far more goals accomplished. I know it may sound a little silly, but give it a try! It’s actually a lot of fun and quite a powerful time of dedicating my plan back to God.

I’m a really visual person. I need to see what the success will look like, so each year I create a vision board. I used to put my vision board on a white poster board that hung in my office, but I only saw it when I was in my office. Now, I put it in my iBloom Planner so it’s with me wherever I go. Each morning as I review my Success Strategy I look over my vision board to remind me of the end result.

Recommended Resource: How to Create a Vision Board

#5: Me Time

A big part of this week is doing things that recharge me. For me, that means taking naps, getting my hair done, having a girls day with my Mom, enjoying a massage, reading a book or two, watching a Hallmark movie, and spending quality time with my family making memories. What are the things that recharge you? Be intentional about doing a few of those things this week.

 

These are the 5 things I do each year to get ready for an AMAZING upcoming year. How do you get ready for the new year?

 


 

 

About Kelly Thorne Gore

9d1284b7422714c6268847a096778d4dKelly Thorne Gore is the Founder & President of iBloom. Kelly and her iBloom team are on a mission to inspire and empower every woman on the planet to live a life she LOVES (and ultimately a life that honors God)! Kelly is passionate about living life intentionally and making each day count. In her spare time, Kelly enjoys spending quality time with her husband Jon & their daughter Sophie, family, and friends. She’s a girly girl, loves bright cheery colors, gerbera daisies, University of Kentucky Basketball, and Tyler Perry Movies!

CALIFORNIA SPRING ROLLS

California Spring RollsINGREDIENTS

    Sauce

  • 1/2 cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) rice vinegar
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 4 tsp (20 mL) wasabi paste
  • 1 tsp (5 mL) sesame oil
    Spring Rolls

  • 1 lb (450 g) cooked shrimp, peeled and deveined, tails removed (about 3 cups/750 mL), coarsely chopped
  • 1/4 tsp (1 mL) salt
  • 2 large carrots, peeled
  • 1 medium seedless cucumber
  • 2   avocados
  • 12 (8-in./20-cm) rice wrappers
  • 1 cup (250 mL) water

DIRECTIONS

  1. Combine sauce ingredients in Small Batter Bowl; whisk until blended. Reserve 1/4 cup (50 mL) of the sauce for shrimp. Cover remaining sauce; refrigerate until ready to serve. Coarsely chop shrimp using Chef’s Knife. Combine shrimp, reserved sauce and salt in Classic Batter Bowl; mix well. Cut carrots and cucumber into long julienne strips using Julienne Peeler. Peel and slice avocados into 24 slices.
  2. Moisten both sides of one rice wrapper with water using Chef’s Silicone Basting Brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. (1 cm) of edges. Top with 1/4 cup (50 mL) of the shrimp mixture and avocado slices. Fold sides of wrapper in toward center; roll up tightly. Repeat with remaining wrappers, vegetables and shrimp. Cut spring rolls in half diagonally. Serve with sauce.

Recipe courtesy of Pampered Chef.

TUSCAN SALMON AND BEAN SALAD

72974-lgINGREDIENTS

    Dressing

  • 2 tbsp (30 mL) small capers, finely chopped
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) mayonnaise
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tbsp (15 mL) snipped fresh basil
  • 3 garlic cloves, pressed
  • 1/2 shallot, finely chopped
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) coarsely ground black pepper
    Bean Spread and Salad

  • 1` can (15 oz or 540 mL) cannellini or white kidney beans, rinsed and drained, divided
  • 1/4 cup (50 mL) finely chopped roasted red pepper
  • 8 oz (250 g) skinless salmon fillet, poached (see Chef’s Corner)
  • 4 plum tomatoes, thinly sliced
  • 1 tbsp (15 mL) small capers
  • 8 thin slices ciabatta bread, toasted

DIRECTIONS

  1. For dressing, whisk ingredients in Small Batter Bowl until well blended. For bean spread, mash 1/2 cup (125 mL) of the beans with 1 tbsp (15 mL) of the dressing in Prep Bowl; cover and refrigerate until ready to use.
  2. For salad, combine remaining beans, red pepper and poached salmon in Stainless (2-qt./2 L) Mixing Bowl. Drizzle 3/4 cup (175 mL) of the dressing over salad; toss gently to coat. Cover; refrigerate about 2 hours or until chilled.
  3. When ready to serve, spoon bean mixture evenly into small serving bowls. Arrange tomato and bread slices on serving plates; spoon salad next to tomatoes. Garnish with capers. To serve, spread bean spread on ciabatta bread slices; top with tomato slices and salad.

Recipe courtesy of Pampered Chef.

MEDITERRANEAN ORZO SALAD

49726-lgINGREDIENTS

  • 1 lb (450g) asparagus spears, trimmed
  • 1 large red bell pepper, cut into 1-inch (2.5-cm) wedges
  • 1 medium red onion, sliced into 1/2-inch (1-cm) wedges
  • 1 tbsp (15 mL) olive oil
  • 2   garlic cloves, pressed
  •  Salt and coarsely ground black pepper (optional)
  • 3/4 cup (175 mL) uncooked orzo pasta
  • 1 can (15 ounces or 540 mL) garbanzo beans, drained and rinsed
  • 1 package (4 ounces/125 g) crumbled feta cheese
  • 1/2 cup (125 mL) pitted whole kalamata olives
  • 1/4 cup (50 mL) snipped fresh parsley
  • 1/4 cup (50 mL) prepared Greek vinaigrette dressing
  •  Romaine lettuce leaves (optional)

DIRECTIONS

  1. Preheat oven to 450°F (230°C). Combine asparagus, bell pepper, onion and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
  2. Spread vegetables in a single layer on Stoneware Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch (2.5-cm) pieces.
  3. Meanwhile, prepare orzo according to package directions in (2-qt./1.9 L) Saucepan; drain and rinse under cold running water in small Stainless Mesh Colander. Place orzo in Stainless (4-qt./4-L) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.

Recipe courtesy of Pampered Chef.