Ever had one of those connect-the-dots moments? You’re cruising along in your life, just being you, and a memory is brought forward that gives you insight on yourself and/or your current life experience?
I had one of those recently that directly relates to YOU and your desire to eat health-building Food Sass®, in the context of a full and busy life. Before we dive in, I’m serving up an important reminder:
Intermittent Fasting Program – 1 Week to Register!
The third running of the 28-day group intermittent fasting program, 28toGreat™, begins on Saturday, May 1, and registration closes next Wednesday.
28toGreat® is four fabulous weeks of programming and guidance around food TIMING and CHOICES, with a deep education about WHY the timing and choices matter. This program includes an eGuidebook, eRecipebook, daily emails for 28 days, four evening Zoom meetings, and a private Facebook forum.
Participants are WOW-ed by the program, not only about how they feel, and about their progress toward their health goals, but about the learning and support they experience during the program. Two prior participants share their experience:
“As a 50-year-old woman with a family and a full-time job, it’s easy to set self-care aside and then fall prey to quick fix schemes during weak moments. The solid science-supported education involved in this program, together with Laurie as a guide, has cleared up several myths and put me on a path to better health.”
“As a psychotherapist and long-term eating disorder specialist, I would recommend the 28toGreat Program to people as a health enhancer, without question.”
Combining 16:8 intermittent fasting with an increase in nutritional food choices (Food Sass®, baby!) does wonders for our health, weight and energy, over time. And self-kindness is the magic potion that makes it all gel.
Registration closes soon, on Wed 4/28. REGISTER NOW so you don’t miss out!
My Connect-the-Dots Moment
A few weeks ago, I was looking through boxes of old photos, trying to find a specific one. Although this ended up being a long search, the journey was absolutely splendid. What fun to come across photos (as in, actual physical photos that I took with a camera and brought to the local camera store to get developed) that warmed my heart, made me smile and brought back forgotten memories.
One photo was of the ginormous vegetable garden that my mom had every year when I was growing up in a small Maine coastal town. My mom is indeed a gardener, but that veggie garden was a financial necessity for our family, and Mom learned to put food away (store it) like a BOSS.
We had a huge chest freezer in the garage, and she would spend hours processing harvested veggies to stock it. I particularly remember the green beans. They turned such a fun color green when she blanched them before putting them in freezer bags—enough in each bag for a family of five—sucking out the air, twist-tying them and then into the freezer they went.
I was thinking about all of this, when it hit me:
My mom was the one that instilled the value of food planning in me.
Why Food Planning Matters
You don’t need to have a garden, or be financially strapped, to benefit from food planning. In fact, getting folks organized around food planning is a key aspect of my work with people—individually, in programs and at companies.
Why? Because most of us know that broccoli is better for us than Doritos. There are many reasons the Doritos muscle out the broccoli, and a main one is that they’re an easy grab. SO…
Q: How can I eat for health, while simultaneously living a very full life?
A: By chunking food prep into focused time slots, and then storing it wisely.
How to Get Started with Your Food Sass® Planning Mojo
Planning is a game-changer. This doesn’t mean we get all weird and rigid around food; instead planning FREES us around food. My intent is to launch a new program in the next year called Food Sass® Planning Mojo (or something like that) that is 100% about getting organized around eating for health. Sound interesting to you? Click HERE and let me know if that program would serve your health journey. In the meantime…
Freezing foods in serving sizes allows you to have a nutritious, delicious dinner on the table—between work and the 7th grade football carpool—in minutes. WAY cheaper than eating out, too. And likely healthier.
We can freeze so many foods. I freeze sauces (pesto, gravy, feta sauce, etc.) in 1-oz servings. I have tallow frozen in 1-oz servings for making fried green tomatoes (mmmmm). I freeze cooked fish cakes, mashed sweet potatoes, avocado halves, almond flour pancakes, mashed potatoes, soups, stews, chili and many other dishes.
The trick is to make the dish, and then serving-size it—in tiny containers (sauces), 2-cup Pyrex containers (soups, stews, chili) or dolloped onto a parchment paper (ie: fish cakes or mashed sweet potato)—and place on a cookie sheet and slide it into the freezer. Once frozen, you can store the individual servings in large re-usable bags or containers, in the freezer.
This means that we food prep for a few hours on a weekend or weeknight–I’ll often do this while I’m in the kitchen already, doing something else—teeing ourselves up for easy, breezy food during the week.
Create Vibrant Health: BodyMindSpirit®
With love, and copious ideas for food and health,