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.

 

 

 

 

 

 

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