Tummy comforts….indulge!

Still following the belly theme for the month one can’t ignore the importance of “Comfort Foods”.

I don’t know about you but I have some that are just “have to haves”, usually when I’m feeling overwhelmed and exhausted. I think when using food for comfort it’s a great idea to question the “why” of it so that it isn’t an habitual way of dealing with emotions. That is when it’s more a covering up of something rather than a comfort.  Eating with mindfulness plays a large role in recognizing that. But you know….sometimes….I think it’s a good idea to just give yourself permission to indulge!

Many of my clients talk about not allowing themselves this or that because it’s bad for them, cutting things out of their lives, only allowing themselves so many minutes, hours, days to just deal with it and get over it….not very often do they talk about what they are allowing themselves to do, for themselves, that feels good to them. Outside of the media, who says we have to stop enjoying the things we do? who says we only have so many minutes to “just get over it”?….if you take a few deep breaths into the belly, shut off the mind and listen to your body and your heart, let them lead the way…you’ll probably discover a self of allowing rather than disallowing, a self that knows that cutting ourselves off from comfort and joy shuts us down rather than opens us up, that a gentler, more tolerant self is really what our inner being is. A self that allows us to enjoy what’s good without overindulging.

Comfort foods don’t have to be unhealthy or laden with fat and in my personal, inner beings quest to eat healthier I find recipes that incorporate healthier indulgences. I hunt for organics and whole grains where I can find them and I usually add more veggies than recipes call for and substitute anything processed with a different ingredient. They still taste great, give comfort and I don’t feel deprived of my favourites …here are a couple of recipes

I recently discovered this delicious recipe in a magazine. I used natural cheeses without dyes or additives. I added onions and garlic to the pasta as it boiled and also diced up some fresh tomatoes and tossed them in before baking. I had some asparagus on the side and I think next time I’ll add some chopped broccoli or fresh spinach to the recipe.

Bobby Deen’s MAC&CHEESE

You’ll need: 2 cups uncooked multigrain macaroni
3/4 cup shredded Cheddar cheese and 3/4 cup shredded Parmesan cheese
1/2 cup Skim Milk
2 Egg whites, lightly beaten
1/4 cup reduced-fat sour cream
1 Tbsp Dijon mustard
1/4 tsp salt, 1/4 tsp pepper
1 (16 oz) bag frozen peas, thawed
1 cup finely chopped cauliflower
1/4 cup soft whole-wheat bread crumbs

Preheat oven to 350. Prepare macaroni to package directions. Drain well, cover and keep warm.Combine cheeses and next 8 ingredients in a bowl. Stir mixture into warm macaroni, spoon into a coated casserole dish. Sprinkle crumbs on top. Bake 30 to 35 minutes or until golden and bubbly.

AND for the “sweet tooth”…this recipe was shared with me by Arlene
RAW FUDGE

In a food processor grind 1/4 cup sesame seeds, 1 cup oats, 1 cup walnuts, 1/4 cup sunflower seeds, 1 cup pecans.
Add: 1/2 cup carob or cocoa powder, 2/3 cup maple syrup or honey and 1/2 tsp. vanilla.
Mix well and pat into a pan. Refrigerate, cut into squares.

I wouldn’t change a thing with this recipe…it’s a delicious, healthy “power me up” treat!

WATCH for a special guest blog in MAY
from Carmen Daigle
Carmen is a Holistic Nutritionist and Personal Chef and you can find out more about what she does at www.carmenscuisine.ca

What healthy foods do you  indulge in as your favourite comfort foods? What ingredients do you substitute to make a favourite food healthier?

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5 thoughts on “Tummy comforts….indulge!

  1. I’m all for mindful indulgence. Like I tell my patients: There will be times when only that packet of chips will do and that’s fine too. The important thing is to stay mindful so savour every bite of it and let the taste linger. This should help with your cravings and also stop you from munching through another five more bags.

    Saying that, currently I’m absolutely obsessed with Greek yogurt and honey with a handful of almonds on top!

  2. My big thing is portion control now, and it’s not hard since I figured out that just because your portions are short does not mean that your intake has to be short.

    My trick? If- after my single portions of this and that- my appetite isn’t satisfied, I simply have another- SINGLE- portion of some other food containing vitamins, minerals, or protein.

    I don’t repeat foods when portioning. This way, I ensure variety. Also, it’s most natural to pause between sets of portions, and during these pauses you’ll find you’re not really hungry and that next portion- or two or three- can wait 2-3 hours.

    Doing it this way, I’m no longer in fear of a piece of cake or a scoop of ice cream now and then. Also, I don’t crave them like I did when it was ok to eat an entire pint each day. Plus cake. 🙂

    I no long consider myself a dieter. It’s just how I’m living it now!

    • That is a really great idea! and sounds like a healthy lifestyle change to paying attention to what your body needs and when and also allowing yourself a treat! Thank you so much for sharing this.

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