It's hard to find someone who would say they don't want good health. But when it comes to making healthy choices, it's clear that their health isn't the first priority.
If we have a health condition or extra weight and want to get healthy, we're going to need to make some diet and lifestyle changes. We can't keep doing what we're doing that creates them and expect them to change on their own.
And it isn't always easy. When it comes to healthy food choices there can be lots of pressures to fit in, to be comfortable or feel good that we give in to rather than choosing the food that we know would be best. We prioritize a feeling rather than making the healthy choice.
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We love Dr. Esser's point that we can do this. We can overcome our habits and giving in to feelings, but it does require initiative, it does require awareness. But it's worth it.
We've been encouraging developing that awareness through our "Eating With Presence" exercise. When we're going to eat something that we know isn't the best choice, but we're going to eat it anyway, pause and get really present. And notice, while you're eating it how the food tastes, what you like about it, what you may not like about it, and particularly pay attention to how your body feels after you eat it. Is your body happy? Is it saying "thank you"? Or is your body having a bit of a challenge dealing with it?
By getting present like this when we eat something that's "off the program" it helps to rewire the brain to be aware of what is the body's natural priority for food. We were born to thrive, and when we're aligned with the wisdom of our body, prioritizing healthy food choices becomes easier.
The recipe this week is a great salad for the warm days of summer when cantaloupe is in season. It's a Cantaloupe Summer Salad. We were delightfully surprised by the wonderful, satisfying tastes that these simple ingredients provided.
To your Amazing Health,
Connie and Bill
Cantaloupe Summer Salad *From Heather McDougall
- 1 cantaloupe, peeled and cut in 1-inch cubes
- ½ red onion, diced
- ½ cup cilantro, chopped
- 2 avocados, peeled and cut into 1-inch cubes
- 2 limes, juiced
- Pepper to taste
- Romaine or leafy green lettuce
Combine all ingredients and chill for 1 hour. Serve on a bed of Romaine or leafy green lettuces.