Share this Post
Our relationship with food. Is it a healthy one? Do we feel vibrant and energized on a regular basis? Or, is it more likely that we feel blah, sluggish, and/or bloated? Even worse, are we in pain most of the time? And I mean REAL pain. Crippling pain. Debilitating pain.
Most of us know that what we eat impacts how we feel.
Yet, for many, feeling ‘bad’ isn’t enough of a reason to make nutritional changes. Why is that? Why are some people willing to remain in an unhealthy relationship, one they know is no good for them. While others decide to leave an unhealthy relationship in return for regained freedom and vitality?
Wouldn’t it be great if we could change our perception of food and choose to ‘love food that loves us back’?
For some, eating donuts and pastries can be a real challenge. For others, it might be pizza and/or pasta. Oooooh, it tastes so good, going in. All of the pleasure centers in our brain are lighting up and we seem so happy…for now. In two hours, or so, the story is quite different, isn’t it? If these foods were a boyfriend or a girlfriend, we would’ve broken up with them a long time ago, right? I mean, most people won’t date someone for years on end, if after every encounter with that person they start to feel bad…real bad!
Yet people do it with their food, and they do it every single day. Oh, they tell themselves they’ll change…tomorrow, next Monday, January 1st, etc. Unfortunately, the changes never come…or if they do come…and they don’t stick.
How can we make lasting changes with our psyche? How can we tell our brains that we mean business…..that we’re only going to love the foods that love us back?
Initially, kale and cauliflower might not seem so sexy and they certainly won’t get you as excited as an incredible croissant or loaded Chicago-style pizza. But, how awesome would it be if, 2 hours after eating food that loved you back, you felt energized, clear-headed, and you could sleep deeply all night long. Wouldn’t those physical changes excite you enough to continue on with your journey? And, if after 30, 60 or 90 days, the pain that prevented you from fully enjoying your life had diminished greatly, wouldn’t that excite you enough to continue on with your journey?
I wish I could wave a magic wand and make you ‘want’ to be healthy. Unfortunately, I don’t have that wand. But, the great news is that you do have that wand, AND you can choose, today, to love the foods that love you back.
You can finally choose to break-up with those mean foods that you thought were your ‘friends’. You know, those foods that gave you type 2 diabetes, heart disease, chronic pain, obesity. If, early on in the break-up process, you feel like you need help and guidance to keep you on your journey to renewed health and vitality, please reach out to www.ntischool.com. They will be happy to connect you with a nutrition professional in your area. There are so many strategies that you can use and many are much easier than you could’ve imagined.
Don’t spend another year, month, week, day, or moment in a bad relationship with food that doesn’t love you back. Make the decision now to regain your health. The only thing you have to lose is pain, unwanted pounds, bloat, heart disease, type 2 diabetes and many other chronic diseases.
Here are 2 yummy, comforting recipes to get you started:
Spicy Pumpkin and Peanut Soup
- 2 tablespoons olive oil
- medium onion, peeled and diced (about 1 1/2 cups)
- 4 garlic cloves, smashed
- (1-inch) piece ginger, peeled and chopped
- ½ habanero pepper (or any pepper you prefer)
- (14-ounce) can pumpkin purée
- cups water or chicken or vegetable stock
- (13-ounce) can coconut milk
- tablespoon honey (optional)
- ¼ cup unsweetened natural peanut butter
- Salt to taste
- tablespoons sliced fresh chives
- ¼ cup crème fraîche or greek yogurt (optional)
- In a large stock pot, heat oil over medium heat.
- Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes.
- Stir in the pepper and pumpkin purée and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the pepper after the soup simmers if you don’t care for much spice.
- Add coconut milk and honey (if using), and peanut butter to the pot.
- Using an immersion blender or working in batches in a standing blender, purée the soup until smooth.
- Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup’s smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt.
Thank you, Yewande Komolafe, for sharing this recipe. It is so delicious….and even better…..easy to make.
If you want a bit of a sweet treat check this out! (Heck, you’ve got the peanut butter out anyway!)
Share this Post