We Feel Our Thinking

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A fundamental premise of the understanding we share in our coaching is that we feel our thinking. That phrase didn't make much sense to me at first, but as I've looked more closely at how my moods, feelings and reactions occur, I can see it makes a lot of sense.

I used to think that what was happening made me feel the way I did. If I got cut off in traffic it was being cut off that brought up the anger. The emotion comes up so quickly it doesn't seem like there's any thought in between. But looking back, I also see that sometimes I didn't get angry when I got cut off. This had me look deeper at what was actually happening. There must be another variable. And I can see that the variable is what I'm thinking ABOUT what's happening that creates what I'm feeling.

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So, if we are always feeling our thinking, what if we can let go of the thinking that creates a reaction or upset in our lives? Could it be as simple as letting go of a pen and it falls to the ground?


That can sound simple, and it is, but it isn't always easy. Not easy because we often invest so much in our thinking being right and what's happening being wrong. There's a saying that points to this: "Do you want to be right or happy?" When I think about that, if I want to be right about my point of view, then I have to make the other person wrong. How can I be conflict free and thereby happy with making someone else wrong as the context for our interaction?

If you'd like a free consultation about this idea of letting our thinking go to find a new way of experiencing life, just let us know in the comments section below.

The recipe this week is a Rainbow Lentil Salad. It's delicious and really hit the spot as we had it chilled for dinner on this 31º C / 88º F evening.

To your Amazing Health,
Bill and Connie

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Rainbow Lentil Salad (Serves 3-4) *Adapted from Mary McDougall

  • 2 ½ cups dry green lentils
  • 5 cups filtered water
  • 3 carrots, grated
  • 1 red pepper, diced
  • 1 sweet onion, finely diced
  • ½ bunch parsley, chopped
  • 2 medium garlic cloves, pressed
  • 6 tablespoons red wine vinegar
  • 3 tablespoons Coconut Aminos
  • 2 tablespoons Dijon mustard
  • 1 ½ teaspoons dried oregano
  • Freshly ground pepper to taste
  • 1 head of lettuce for the base of the salad

Add green lentils and filtered water to an Instant Pot. Pressure cook 10 minutes and allow pressure to naturally release. For stove top cooking, add the lentils to the water, bring to a boil and turn down to simmer for 40 minutes.

Add cooked green lentils free of any liquid to a large bowl. Add carrots, pepper, onion, parsley and garlic.

Make the dressing in a bowl by combining vinegar, Coconut Aminos, mustard, oregano and black pepper. Whisk or stir well until all ingredients are combined. Pour over salad and stir well.

Serve on a bed of lettuce. This is a great one dish meal