I did it again. I spent all day cheerfully snapping pictures of my food and then realized that I’d left my camera cord in Seattle this morning. Bad blogger. I apologize for the bland post but here is “What I Ate Wednesday” with pictures to come!
32 oz ginger tea with 2 frozen wheatgrass cubes and stevia
32 oz carrot, kale, romaine juice with with stevia and cinnamon
Deceptively Chocolatey Mint Green Smoothie:
1 head romaine
1 cup spring water
4 tbsp carob powder
1/4 cup fresh mint
1/2 an avocado
1 dropper chocolate stevia
1 dropper vanilla stevia
pinch sea salt
Blend until smooth and creamy.
Dinner was a big bowl of kelp noodles, 2 free-range scrambled eggs, steamed spinach, shredded cabbage, dulse, coconut vinegar, and stevia.
Dessert was a couple ounces of Trader Joe’s organic 72% dark chocolate. ‘Twas delish.
I’ve been immensely enjoying having smoothies during the day which are simultaneously light and filling. I find that I feel better with less overall density in my day and I haven’t had the desire to overeat at dinner with a good, hydrating smoothie mid-afternoon (usually Pumpkin Pie in a Bowl). I’m feeling very free with this lifestyle right now, I used to think that “juicing ’til dinner” was a sort of be-all-end-all and I’m excited to notice that I’m a lot more flexible than that. I know when I can bend and compromise and how. Some days juicing until dinner feels awesome, sometimes (especially when I’m really active) I love some fruit. Sometimes I have lunch and keep the day as a whole really light. Learning to listen to my body has been such a process but I’ve never felt more in tune with it than I do right now.
My ladyfriend is not a fan of mushrooms. Since today is Day of the Mushroom I thought I’d share all of my favorite blogged recipes of the past that feature the delectable mushroom- all of which I noticed were served at a dinner party or a holiday. Apparently I needed an excuse to slide them on the table 😉 Britney does wish to share her recent, open-minded culinary adventure with you all: she did have and enjoy a gourmet mushroom pizza where the mushrooms were “dry and crispy” instead of “soft and spongy” which was apparently an acceptable form for the fungus to be in.
I sadly did not eat any mushrooms today but here are three of my favorites if you wish to celebrate this most holy of days.
Avocado Pesto Stuffed Mushrooms
Goat Cheese Stuffed Mushrooms
Greek Pizza Salad
If you ever perhaps want to grow your own mushrooms from home, I completely recommend this rather creepy (you’ll know what I mean when you watch them grow) kit from Back to the Roots:
On the topic of Mindful Eating and Emotional Eating (theme of the month! hurrah!) I particularly enjoyed this video by Philip McCluskey (love this guy) and knew I had to share it as soon as I watched it:
Wishing a most joyous Day of the Mushroom to you all, may you enjoy them with love and mindfulness (of if your Britney, with pizza).
I’m so into veggie chips. Kale chips, sweet potato chips, and most recently: zucchini chips. Pull out your mandoline (or go get one, you won’t regret it!) and enjoy a crunchy snack this weekend!
zucchinis (however many you want, these do shrink down a lot)
coconut oil spray
salt and pepper
Preheat oven to 225. Slice zucchinis very thinly on a mandoline. Lay parchment paper over baking pans and spray on a layer of coconut oil. Place zucchinis on parchment paper, making sure not to overlap. Spritz with coconut oil and season very lightly with salt and pepper. These will shrink and become quite salty if you overdo it. Bake for 1 1/2 – 2 hours. I noticed some of my chips baked faster than others based on where they are in the oven so you may need to take one pan out before others. Eat when cool and still crispy!
I haven’t been very on top of updating about my Mindful Eating Challenge. Between vacation and work I’m kind of impressed that I’ve eaten mindfully at all, let alone found time to blog about it!
My basic goals for April were to eat when I’m in a calm state of mind and to really focus on and enjoy my food without distractions. I’ve not been perfect 100% of the time but I’m really proud of myself for the majority of the time that I have stuck with what I was aiming for.
The biggest thing I’ve learned in the last couple of weeks is that if I’m not in a good head space before I start eating then I’m not going to be in a good head space after. Eating doesn’t actually fix things or soothe me beyond the moment food passes my lips. If I make sure that I’m present and in a positive space prior to eating then I’m less likely to be eating to comfort myself and I continue to feel good after I’m satiated. Not that food can’t be comfort or that it shouldn’t be pleasure- I find both of those things in a good meal! I’ve found it incredibly important, in fact, to make sure meal time is as pleasurable as possible, not just in the food but in the setting, company, and awareness I bring to it. Not to mention the tasty, tasty flavorful goodness, no miserable meals just “because it’s good for me”!
The other big thing I’ve really gotten in the last week came from a page in the book Meal by Meal I’ve been enjoying snippets of: the importance of ritual. I’ve discovered that it’s actually more important for me to center and ground myself after a meal than before. It’s so darn easy to keep munching my way through the evening, especially after a day of work! I usually walk off the airplane feeling rather jarred and disconnected from myself so my commitment has been to take a bath or shower as soon as I get home (even if I think I feel “fine”). Washing off the day this way helps me come back to my body in a way that feels a lot kinder to myself than eating right before bed. I also feel a lot better when I wake up and there isn’t any disappointment in myself for using food as an unnecessary way to relieve stress.
That’s all for now, I have a few days off and a big list of veggie goodness and mindful eating insights to come. Happy weekend!
I realize it’s not quite barbecue season yet but when this idea popped into my head I couldn’t resist!
1/2 cup raw tahini
1 clove garlic
1 1/2 chopped zucchini
1/2 batch of my sugar-free BBQ sauce
juice of one lemon
1 tsp salt
red pepper flakes, and extra stevia for a honey bbq effect
Place all ingredients into food processor and blend until creamy. For a sweeter, “honey bbq” effect, add more stevia.
I actually ate this over a big salad, thinning it out with extra lemon juice to make a dressing.
I’ve been reading the little tidbits from my new book Meal by Meal before I sit down to eat dinner every day and my favorite page so far was March 28th which quoted Andrew Weil:
“The more you experience yourself as energy, the easier it is not to identify yourself with your physical body.”
The page went on to say that if we are always worrying about how we look, what our pants size is, and how much or little we eat then we identify with the physical body to a degree that can be painful. I spent a lot of my life doing that and it wasn’t a very pleasurable way for me to live.
I’ve found it very helpful to focus on how a meal or food will make me feel (Will this nourish or deplete me? will I feel energized or will it put me in a food coma? What effect does eating this way over the long term have on my well-being?).
I also loved and appreciated a comment I got on my last post from Nadya who writes at Spinach and Yoga:
Rande, good luck! Mindful eating is a simple but a very powerful practice. Eating can be an awareness meditation. I find that saying a grace and visualizing how I want to feel after eating really helps me to stop eating when I am full.
Thanks Nadia 🙂
Happy April! Today was my first day off back at home so I’ve been running errands and dipping into some Spring Cleaning which is something I actually look forward to! Something else I’ve been looking forward to is a challenge I’ve given myself for this month- 30 days of mindful eating. There are a lot of really wonderful books and programs out there that I’ve learned a lot from but I really wanted to commit myself to some basics that always feel good to me but that I never have made a daily habit.
I also got a shipment of books from Amazon last week (my weakness when I’m living in a hotel is online shopping…almost always books) and amongst them was this little gem:
There is a page for each day of the year and I’ve been taking a moment before dinner every day to soak in some wisdom in regards to “finding balance through mindful eating”. The act alone of stopping to read something like this has been a great little moment before dinner to feel my body more and not be so focused on the chattering in my head (which often continues as I proceed to eat more than is necessary).
The theme for the month will be emotional eating and mindful eating which are hot topics for me. I’ll review helpful books I’ve read in the past, make note of days from my current book that I find inspiring, and let you know how I’m doing with my commitment for the next 30 days. And of course, there will still be tons of recipes. I’ve probably got a hundred ideas waiting to be tested and delivered!
The challenge for the month is as follows:
1. Take time to center and myself before putting anything in my mouth.
2. Actually focus on and enjoy my food. No TV, movies, books, standing, or eating while doing something else. Playing music, having conversation, or listening to a podcast are all fine.
And that is it. It’s simple. Eat from a place of calmness and actually notice and enjoy my food. I’ve made it a 30 day challenge not to just give up afterwards but to learn what it’s really like to make this a consistent practice. It’s not that I can never bring my salad into the movie theatre again OR that I can just go back to “business as usual” in May. I’m looking forward to sharing more with you!
P.S. On a food note: I’m really looking forward to trying these savory goat cheese truffles (that were inspired by my chocolate goat cheese truffles!) from Lisa Lately!