Many people love the results they get from switching to Whole Food Plant Based (WFPB) eating. But some find it challenging to stay with the program when they're with others.
They share with us that they're concerned about what others will think and they want to avoid the feelings that come up around that.
Join us to hear more.
People pleasing is often a strategy we use to avoid situations we think might lead to others questioning or disapproving of what we do. The problem with people pleasing is that it keeps relationships superficial and in many ways not fulfilling.
When we have undue concern about what others think, it can be like throwing a cold blanket on the situation. We withdraw and withhold who we really are.
Interestingly, we often developed the pattern of people pleasing when we were really young. And when we were a child, that strategy served us. But as we develop and mature, to continue that strategy severely limits the potential we have to share ourselves and deepen in our relationships. All our unique gifts get hidden.
When we see that what we really want is a deep connection with others where we're able to share authentically, it can start to turn the habit of people pleasing around.
If we think we're sharing love with someone else by going along with their approach to food and life, we might want to look closely at whether it's creating the deep and meaningful time together that both of us would enjoy.
Explore new ways of being authentic from a place of love, and it deepens our relationships, our conversations, and actually brings more intimacy and closeness.
The recipe this week is a Chickpea Omelet. We haven't tried to create an egg-substitute type dish, but recently I thought I'd give it a try. And when Connie liked it (who never really liked eggs) I thought we might have a keeper. 😊
To your Amazing Health,
Connie and Bill
Chickpea Omelet
- 1 cup chickpea flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon turmeric
- 1/3 cup nutritional yeast
- ½ teaspoon baking powder
- 1¼ cup purified water
Select 3-5 of the following to stuff the omelet:
- ½ yellow onion, chopped
- 4 ounces, mushrooms, chopped
- 1 tomato, chopped
- ¼ red pepper, chopped
- 1 small jalapeño pepper
- 4 black olives, pitted
- ½ cup cooked black beans
- large handful of spinach or baby kale, coarsely chopped
- Salsa or hot sauce
Combine the chickpea flour, onion powder, garlic powder, black pepper, turmeric, nutritional yeast, and baking powder in a small bowl. Add the water and stir until the batter is smooth.
Add 2 tablespoons of water to a frying pan and heat it over medium heat. Add your veggies and sauté until tender but firm.
Put the sautéed veggies into a small bowl and cover with a plate to keep warm.
Pour the batter into the pan, as if making pancakes. Flip the omelet when the underside is browned. Add some of the sautéed veggies and cook the other side for another minute, until brown.
Fold and serve topped with salsa, hot sauce, or more of your sautéed veggies.
An optional way to prepare the omelet is to put 1 serving of the sauteed veggies in the pan first and top with batter. Mix them together and let brown on one side, turning and browning on the other side before serving.