Feelings and Food Choices

Wonderful to be back in Kelowna after visiting family and completing our coaching training. It’s always fun finding new ways to eat High Nutrient Dense foods when we’re on the road. We told you about taking our Nutri Ninja with us now. That makes having a green smoothie every day so easy.

And we were really impressed with the higher quality of food available in the airports. There was a Peoples Organic food vendor in the food court at the Minneapolis airport offering a variety of foods and salads with organic ingredients as well as fresh pressed juices. In Calgary we stopped at the Jugo Juice vendor and got a Chia Pudding with chia seeds, hemp hearts, coconut milk, almond milk and bananas. Not organic, but quite a shift from what we’ve found in airports in the past. I think this is a testament to how many people are looking for more nutritious foods these days.

Today we thought we’d share a bit about how our state of mind affects our decisions, especially when it comes to food. So often we hear people tell us that they eat well… until they feel anxiety or stress. And then they reach for the foods that put weight on or contribute to a condition they’re dealing with.

Today’s video shares an important point from our Training about how our emotions can guide us to make clear, effective decisions. When we are calm and relaxed, we make the best decisions. We connect to who we really are, wise and full of insight. When we’re anxious and stressed, it’s like there’s fog or clouds between our awareness and our inner insight and wisdom. Then we find ourselves looking for the (temporary) relief that food can provide.

So, the trick is to recognize that our feelings are really a gauge to let us know that we’re settled and the insights we have are worth listening to, or we’re stressed and it’s better if we don’t follow those thoughts to eat something for relief. When our minds are settled, our wisdom naturally guides us to healthy food choices, and our body does the rest: amazing health effortlessly. If you would like to learn more about how we can use our feelings as a gauge and make healthier food choices, let us know. We’re happy to offer a 30-minute free conversation about it.

We are loving sharing this new understanding with you and would be delighted to hear your questions or comments in the “Comment” section below. Thank you for joining us and sharing your thoughts and experiences.

Sourdough Pasta With Pasta Sauce

Collards And Cabbage

 

Today’s recipe uses a new Sourdough Pasta from Kaslo, B.C. They claim it is the only sourdough pasta in existence. Our pasta sauce recipe contains lots of garden veggies. It is so very delicious. We just finished the pasta and sauce for lunch along with cabbage, collard greens with peas. All exceptionally yummy.

To Your Amazing Health,

Connie

Pasta Sauce Recipe

Sourdough Pasta From B.C.

5 or 6 large tomatoes, diced
1 large onion, diced
6 to 8 garlic cloves, minced
2 or 3 red, yellow, orange peppers, diced
2 Jalapeño peppers, seeded and diced
Handful of fresh basil, chopped
1/2 cup sunflower seeds, ground up in blender
Handful of sun-dried Moroccan olives
3 to 4 tablespoons avocado oil
Sea Salt and Ground Black Pepper to Taste

Add oil and sea salt and pepper to a large pan. Heat and add onion and garlic. Cook until onion is transparent. Add tomato, peppers and jalapeño. Stir well, cover and turn heat to low. Cook for 15 minutes. Add basil, sunflower seeds and olives. Cook until basil wilts. Stir well and serve over pasta.

 

 

 

 

 

 

More Travel Food

Today we’re sharing additional travel food. It makes our breakfast a dream.

Granola With Fruit And Tart Cherry Juice

Last week we explained our breakfast green smoothie. Quick and easy to make and full of nutrients. Today’s video is about other travel foods that make our breakfast ideal:

If you really look at the time and effort involved, it is much easier to enjoy healthy food on the road than searching for food in restaurants. We never feel nourished after a restaurant meal the way we do with our own food. It’s the best and so worth the little time and effort it takes to bring it along. Give it a try.

The recipe today is Granola, plain or with nuts and dried fruit. Either one is so easy to prepare. Put it in a ziplock bag, toss it in your suitcase and enjoy a filling, energy promoting breakfast.

Granola With Dried Fruit And Nuts And Tart Cherry Juice

To Your Amazing Health,

Connie

Granola Recipe

10 cups of rolled oats or a combination of rolled oats and rolled rye
1 cup of brown rice syrup (or any combination of brown rice syrup, barley malt and molasses)
2 droppers full of stevia (I prefer Sweet Drops brand)

Pour the rolled flakes into a large mixing bowl. In 2 tablespoons of water in a measuring cup, add stevia and then your other sweeteners so you achieve a full cup of sweetener. Pour that into the rolled flakes.

Oil your hands well with coconut oil and mix the sweetener into the oats. Pour the mixture into a large baking dish so it is not more than 1 inch thick to achieve uniform roasting. Bake at 350º Farenheit for 20 minutes. Then stir the mix to keep it from burning on the edges. Continue baking until brown, approximately another 20 minutes. Enjoy.

We’re Traveling And Enjoying Healthy Food

One of the adventures for us when we travel is how to get the High Nutrient Dense foods we so love. We often rented hotels with kitchenettes so we could prepare our food, but that’s more costly and we didn’t need the kitchen all that much. So this time we brought our Nutri Nijna blender with us so we can make smoothies with greens, fruit and nuts, all HND foods. They’re delicious and we feel wonderful afterwards. We explain the details in this video:

Also, we take our own food on the airplane and it easily passes through security. We love how it tastes. This trip we diced up carrots, red pepper, cucumber, celery, turnip, radish and avocado, threw it in a plastic container, added a tub of hummus and mixed it all up. That’s all it takes. We also made a fruit salad with nuts, apples, dried pears and dried plums (that we dehydrated over the summer) and fresh lime juice. It was yummy.

In the next blog we’ll continue sharing how we create healthy food when traveling and living in hotel rooms.

Guess what? We’re going to Detroit next week to complete our coaching training. We are excited and deeply grateful for this journey. We’ll share more in upcoming videos on what we’re learning about how the way the mind works relates to great health and natural weight loss.

To Your Amazing Health,

Connie

Smoothie Recipe

2 handfuls mixed baby greens
1/2 apple, remove core and slice in chunks
1/4 cup of fresh raspberries
handful of grapes
handful of almonds or mixed nuts
1 inch piece of fresh ginger
1/4 cup Tart Cherry Juice (Just Juice is our preferred brand)
water to fill container 2/3 full
Sweet Drops Stevia, vanilla flavor ,1 dropper full
heaping tablespoon of ground flax

Add all ingredients to container, blend until smooth. Enjoy.

Healthy And Happy

Okay, we all want to be Healthy and Happy. Heathy and Happy is our true nature, so no wonder we long for it.

Our video is about how to live Healthy and Happy. It’s short and sweet:

Also, we invite everyone who isn’t living healthy and happy to enjoy 2 free coaching sessions with us. No strings attached. Our passion is health and supporting people to know their true nature.  Just contact us in the “Comment” section below with your email and we’ll get right back to you.

Salad With Cesar Dressing

Today’s recipe is another oil free Cesar Salad Dressing. I sent you one several weeks ago, and this one is so much better. Oil free dressings are much healthier and great support for slenderness.

To Your Amazing Health,

Connie

Cesar Salad Oil Free Dressing

Cesar Salad Dressing (Oil Free)

1/2 cup raw cashews
1 large garlic clove
2 tablespoons fresh lemon or lime juice
2 teaspoons capers, drained
2 teaspoons Dijon mustard
1/2 cup purified water
freshly ground black pepper
pinch of sea salt

Place all ingredients in blender and blend until smooth. Serve.