Well, how does it all begin, using food for relief from anxiety or stress?
Join us in a discussion of how using food for relief can generate behaviors that don’t support our health, weight and well being:
As we understand that what we think about what is happening in our lives makes us want to find relief, we begin to see how we create and repeat food habits. The more we get curious and notice the thoughts and feelings that arise when we don’t like what’s occurring in life, we begin to see that it’s just our thinking we’re responding to. And that we can let those thoughts and feelings move through us, as they always do when we don’t make them more important that they are. Then our food habits begin to unravel and disappear.
Take a moment and get curious about your thinking and feelings that come up before you reach for food to find relief. Nothing to do. Just notice and hold it all loosely. And send us a “Comment” in the section below of what you see. We’ll point you to go deeper in unraveling food habits.
The recipe is a Mexican Oaxacan Bowl. The dish is filling and has lots of diverse flavors and tastes. Enjoy.
To Your Amazing Health,
Connie and Bill
Mexican Oaxacan Bowl (Serves 4)
2 yams, cut in large cubes
1 sweet potato, cut in large cubes
1 red pepper cut in medium strips
1 Jalapeno, large dice
1 red onion, cut in half moons
1 tablespoon avocado oil
1 teaspoon paprika
1/2 teaspoon chili powder (more if you like it hot)
2 teaspoons ground cumin
1/2 teaspoon sea salt
Preheat oven to 400º F.
Mix spices in a bowl with avocado oil. Add the vegetables and mix well until well coated with the spice mixture. Place on a baking sheet lined with parchment paper and bake for 30 minutes or until soft. Turn veggies after 15 minutes so they cook evenly.
1/4 cabbage, grated or thinly sliced
2 kale leaves chopped or torn small, discard stems
1/2 red onion, cut in thin half moons
1/2 cup raisins
1 tablespoon avocado oil
1/2 lime, juiced
1 teaspoon ground coriander
1/8 teaspoon sea salt
Place vegetables and raisins in a bowl and add avocado oil, lime and spices. Mix well and set aside.
28 ounce can black beans, drained
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
pinch of red pepper flakes
Add beans to a small pan. Add all the spices and warm the beans through. Add to each serving bowl and top with baked, spiced yams, sweet potato, red pepper, Jalapeno and red onion. Next add the cabbage slaw and top each serving with half an avocado, cubed.