Lynne

 
Blueberries
The first step to reaching our ideal weight is to find out WHY we eat when we're not hungry. Being MINDFUL will do this. I know this is going to sound weird, but besides shedding pounds, we will learn so much about what is going on inside our heads and hearts. Next time you are headed to the refrigerator and realize that you are not hungry but really, really  want to gorge on those last six brownies topped with dark chocolate chips (my fav), HALT and ask yourself, what is going on with me? Why do I want to eat?

Much of the time what leads to overeating is not dealing with what bothers us. It could be stress at work, or the cute guy from the coffee shop who didn't call or perhaps your  children rebellious behavior. Maybe the reason for eating is as simple as boredom, and reaching for tasty treats offers an exciting solution (at least for our taste buds).

However, at best it is a temporary high to fill a void. Shortly after, the same feelings pop up, with the addition of a  bloated pang of guilt. If you are hungry, eat, but make it special. Put it on a pretty dish, then really pay attention to what you are putting into your mouth. Eat without distractions around you -- no cell phone, no TV, no computer, no books, no newspaper. MINDFUL eating is learning to use all your senses to get the most out food. Smell the food. Look at the colors of food. Think of where it came from. Think about how it feels on your lips and in your mouth. Savor the food's taste, and chew deliberately.

Our lives are all super busy, but how about starting to PRACTICE mindful eating a little each day? Starting today, let's listen to our bodies' wisdom, instead of ignoring what we really need and stuffing our not-so-good feelings far back in the closet. Sometimes, things may get blown out of proportion, but being in tune with our eating habits and what is going on with our hearts helps both our well-being and our waistline. Instead, Journal it out, give yourself a manicure, ring a old friend, go for a walk, work on that neglected project, pray, etc. Simply say: I am not going to let this baloney bother me! Most of all do not stuff it. When we face our troubling situations, we become stronger and satisfied.

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Lynne

Sweet Kabocha Squash Soup



Prep Time
About a 1/2 hour to 40 minutes

Notes
 
With the fall weather here, I have been playing with hearty squash and gourds. It is such a fabulous healthy comfort food. I found this recipe in The Kind Diet by Alicia Silverstone. I had to share it because it is so simple, delicious, and good for you. Alicia says, it soothes the digestion process. 

If you prefer, you can easily use butternut squash. Sometimes it is easier to find butternut squash and if you want to make prep time even shorter, most grocery stores have butternut squash already cubed. Also, if you would like, use an herb beside parsley. Like cilantro, basil, chives, or thyme. I have sprinkled basil on for a added pop of unique flavor. 

 
Cooking Time
1/2 hour

Yields
3 to 4 servings


Ingredients
 

4 cups of kabocha squash, peeled and cut in 2" cubes

3 1/2 cups of water

2 pinches of fine sea salt

Minced fresh parsley

 
Directions
 

Place the squash in a sauce pan with 3 1/2 cups of water. Bring to boil, and add a pinch of salt. Cover, lower the heat, and simmer for 15 minutes, until the  squash is soft. Mash the squash with a potato masher, or blend with a handheld blender, right in the pot. Add another pinch of salt, and simmer for 7 to 10 minutes longer. Serve the soup hot with a sprinkle of parsley on top.

 

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