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Last year there was a post in Business Insider than really irritated me, so I wrote about it here and shared a day of food in my own life, which, to my surprise turned out to be helpful for some of my clients and students. So, here’s another day in my life with food. It’s What I’ve Been Eating Lately.
A few notes for reasoning and logic.
I believe that our lives affect our food choices. I’m not talking about emotional eating—although that’s a big part of it—I’m talking about how the natural ebbs and flows of life cause fluctuations in our food choices.
For this to work, you have to be deeply in tune with the rhythms and cycles of your body and your life.
This past month and a half have been incredibly stressful for me. As I tell my clients, I’ve been busy falling in potholes for them. 😉 I believe everything is a blessing, sometimes disguised as a frustration, or pothole. My current blessings have revolved around clear communication, manifesting, self-honesty, control (again), fear identification, emotional understanding and boundary setting.
I’ve found presence to be the gateway to all understanding. And in order to do that, I had to work on this…
During times of high stress, my body craves fat, healthy fat of course. Hence the higher fat dishes in this version of What I’ve Been Eating Lately. I feel the tides starting to shift now so I will be sure to follow up with another version of What I’ve Been Eating Lately in a month or so.
My intention is simply to give you insights into how my life affects my food plus a few new food ideas for yourself.
Morning shakes have been 1/2 a frozen banana, 2 handfuls spinach, 1-2 cups unsweetened vanilla coconut milk, 1 scoop Tera’s Whey vanilla protein and one scoop Garden of Life Raw Fit chocolate protein plus a ton of ice.
I’ve been enjoying canned wild caught tuna with avocado oil mayonnaise and a pinch of salt wrapped in a dinosaur kale leaf with the last of summer’s heirloom tomatoes and avocado.
OMG this was delicious. Romaine and red leaf lettuce leafs BLTs including: slice of diakon radish, cherry tomatoes, avocado, bacon and homemade honey mustard dressing.
(My honey mustard dressing: Small spoon of avocado oil mayonnaise—can use plain Greek yogurt too, dollop of whole grain mustard, pinch honey and salt and either avocado oil, water or unsweetened plain coconut milk to thin. This also makes a wonderful dip if you don’t thin it out.)
Salads with the aforementioned honey mustard dressing. This version was at my sister’s house using yogurt. The salad components: Mixed greens (I much prefer mixed greens in a salad over spinach or kale), mushrooms, artichoke hearts, broccoli and raw pumpkin seeds.
If you chop the broccoli up into very tiny pieces, it’s easier to chew in it’s raw form.
This isn’t a normal dinner. 😉 My sister recently got engaged and this was a sister weekend dinner: steak, crab, salad and tons of butter.
Roasted broccoli and sweet potatoes. When roasting be sure that you aren’t ‘baking’ your vegetables. Roasting happens at 450-500 degrees in your oven. Toss the veggies in coconut oil an pop them into the hot oven to roast until done. Your veggies will caramelize and become sweet.
I’ve been pairing this with…
Grilled lamb kofta, a Lebanese dish I grew up with which includes this wonderfully seductive blend of spices and herbs. Get the recipe here. Underneath the kofta is babaganoush, an eggplant dip similar to hummus.
I hope this was helpful! I’ll keep these What I’ve Been Eating Lately posts regular for you.
Until then, please join us on this journey…