My stomach growls
when I’m hungry and my body feels weak, if I go too long without eating. My daughter and husband, on the other hand, claim to never “feel” hunger, so they rely on the clock to tell them when to eat.
Thank you for the list of mindful eating habits! Very helpful. I do reasonably well with 1 thru 5 but skip meals too often and don’t give enough consideration to the long term effects. All 7 of these mindful acts resonate for me, I intend to incorporate all of them 🙂
I often don’t notice I’m hungry until i’m ‘hangry’ and have limited patience or feel fatigued and a bit weak. When I let the hunger get to this point I can tend to eat whatever is available quickly which is a bad solution. If I pay closer attention I can feel that my stomach seems empty and ready for a meal.
My go to for this time of year is roast veg and either chicken breast or quinoa. I use a mix of veggies. Depending on what I have in the fridge , what I fancy or how my elimination has been lol. Always some onion, zucchini, carrot, purple cabbage, broccoli and or cauliflower, radish.
I don’t follow recipes. I love fresh savoury herbs and they are amazing for immunity.
I stagger the firm in 15-20 min intervals. I start with olive oil/coconut oil blend and set my oven for 375. In my glass baking dish I cut in chunks (depending on how long I want the meal to take to cook) Carrots, onions, broccoli stocks, radish, zucchini (i like zucchini to be quite soft so it goes in early), any potato or sweet potato etc and my chicken (usually 2 or 3 chicken breasts) I cook for 20 mins. Then add spices, garlic, fresh thyme, rosemary, garlic, oregano, celtic salt, and pepper to taste. Stir and then add my red peppers, broccoli flowerets , purple cabbage, and shredded kale, or chard……and cook for another 15 -20 mins . I always through a thermometer into the chicken to confirm its ready. I like to add cooked quinoa to the pan and stir in another couple of crushed garlic cloves….and let sit for a min before serving. SO many varieties can happen here. I love pesto …..so part of the variety I can offer through out the week. lol I make enough of this for next day lunches for two peeps. <3 yum
It would be so cool if we could test our fruit and veg before we buy
I have washed mine for a long time. Even so much as soaked lettuce in GSE for that extra kill factor lol ….
My stomach growls
when I’m hungry and my body feels weak, if I go too long without eating. My daughter and husband, on the other hand, claim to never “feel” hunger, so they rely on the clock to tell them when to eat.
That is a very common experience! Making sure to nourish our bodies and being mindful can help avoid those last-minute cravings
Thank you for the list of mindful eating habits! Very helpful. I do reasonably well with 1 thru 5 but skip meals too often and don’t give enough consideration to the long term effects. All 7 of these mindful acts resonate for me, I intend to incorporate all of them 🙂
I often don’t notice I’m hungry until i’m ‘hangry’ and have limited patience or feel fatigued and a bit weak. When I let the hunger get to this point I can tend to eat whatever is available quickly which is a bad solution. If I pay closer attention I can feel that my stomach seems empty and ready for a meal.
Done!
My go to for this time of year is roast veg and either chicken breast or quinoa. I use a mix of veggies. Depending on what I have in the fridge , what I fancy or how my elimination has been lol. Always some onion, zucchini, carrot, purple cabbage, broccoli and or cauliflower, radish.
I don’t follow recipes. I love fresh savoury herbs and they are amazing for immunity.
I stagger the firm in 15-20 min intervals. I start with olive oil/coconut oil blend and set my oven for 375. In my glass baking dish I cut in chunks (depending on how long I want the meal to take to cook) Carrots, onions, broccoli stocks, radish, zucchini (i like zucchini to be quite soft so it goes in early), any potato or sweet potato etc and my chicken (usually 2 or 3 chicken breasts) I cook for 20 mins. Then add spices, garlic, fresh thyme, rosemary, garlic, oregano, celtic salt, and pepper to taste. Stir and then add my red peppers, broccoli flowerets , purple cabbage, and shredded kale, or chard……and cook for another 15 -20 mins . I always through a thermometer into the chicken to confirm its ready. I like to add cooked quinoa to the pan and stir in another couple of crushed garlic cloves….and let sit for a min before serving. SO many varieties can happen here. I love pesto …..so part of the variety I can offer through out the week. lol I make enough of this for next day lunches for two peeps. <3 yum
So many benefits!
Cool tool to remember <3
Being mindful starts with no screens on. I promised myself this year to focus on my lunch and not my insta lol
It would be so cool if we could test our fruit and veg before we buy
I have washed mine for a long time. Even so much as soaked lettuce in GSE for that extra kill factor lol ….