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
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!