We all get a little lost sometimes.
In the world of weight loss, I felt lost most of the time. Even when my weight happened to fall at the “right” spot, I would endlessly beat myself up for eating something I thought I shouldn’t have. There wasn’t much joy in that area of my life and that anxiety spilled over into other areas of my life. Relationships were bruised by the way I saw myself. The silent soul slitting words that I would never say out loud to anyone else, I silently screamed at myself. Shaming my body and not to leave anything out, my mind and soul as well. The judgements and the silent punishing words we say to ourselves are realized as ghastly attacks on our souls that frighten us into moving in the opposite direction of where we truly want to go. Of course, this applies to our bodies and weight wellness. When we constantly hear cutting words, we can feel worthless. When we feel worthless it goes hand in hand with choosing things that we believe we are worthy of. It is almost impossible to keep doing the things that are worthy of what we truly want for ourselves. After some deep soul work, I learned more deeply about a topic, I thought I understood pretty well. I knew forgiveness was essential for relationships and I understood it was a gift for all involved. I was sure I had gotten to the highest possible forgiveness point where I thought I needed to. But, when I dove in, when I had surrendered to the other thoughts that haunted me, because there was nothing left to do. I was lifted and it was as though I could breathe again, finally, and I hadn’t even realized I was drowning. The forgiveness that I gave myself was the air to my drowning innocence. It started there, but it changed everything after. I realized I need to forgive MYSELF in all areas of my life and I finally believed in unconditional love for myself. There wasn’t anywhere the forgiveness didn’t touch. Finally being able to release the chains of the silent soul slitting words in my head brought the pure freedom I hadn’t remembered ever having. I began seeing myself differently, as worthy of all I had imagined for myself. I let go of the number on the scale and I learned that when I did so, it was so much easier to choose what was worthy of what I truly wanted for myself. It was a beautiful opportunity to stop and start again. You can see why forgiveness is my favorite F word! Realize that you need to forgive yourself. In order to allow weight wellness into your body, you need to forgive yourself, totally and completely. The physical weight that we carry is about so much more than just physical weight. Forgive the person that you used to be. You were doing the best that you could with your circumstances. Forgive the fear that you weren’t good enough. Forgive seeking relief in food. Forgive the silent words in your head. The words were trying to protect you. Forgive uncontrollable eating and choices that didn’t match up with your worthiness. Forgive yourself for thinking you weren’t worth it. Forgive the comparing yourself to others and judging yourself as less than. Surrender it. These things don’t serve you any longer; it is safe to let them go. Here is one of my favorite forgiveness practices. I have found many, but this one resonates with me as divine guidance.
I hope this serves you! Namaste I am a life and wellness coach, if you would like to work on forgiveness, weight wellness or other issues, check out my Work With Me page.
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I thought I’d try this out, sharing a very worthy weekly dinner plan and recipes. Now, if I could only get them cooked for us too! Sunday- Very Veggie Stuffed Peppers, 1 SP Monday- Lean Pork Chops, Broccoli, Carrots and Sugar Snap Peas, 3 SP Tuesday-Chicken Voila Worthified, 3 SP Wednesday- Spicy Fish Tacos with Lime Crema, 1-3 SP Thursday- Warm Spinach Salad with Shrimp, 2SP Friday- Thai Chicken Salad, 4 SP Saturday- My Night Off! SUNDAY Very Veggie Stuffed Peppers, 1 SP 6 large peppers, yellow, red, orange 1 ½ pounds ground turkey, 99% fat free 6 garlic cloves minced 1 large onion chopped 1 bag spinach, frozen, chopped 1 bag peas and carrots, frozen 1 bag, broccoli, baby florets, frozen 1 bag cauliflower rice, frozen 1/2 cup corn, frozen 1 bag brown rice, frozen salt to taste 2t pepper ½ t red pepper 1 cup shredded 2% cheddar cheese or 8 oz goat cheese log, sliced in rounds optional adds SPs Salsa for serving optional 1. While prepping peppers and filling mixture, heat each bag of frozen veggies and rice about 2-3 minutes. 2. Wash and cut peppers in half, remove stems and seeds. 3. Microwave peppers for about 10-12 minutes to soften. 4. Preheat oven to 350 degrees. Filling 1. Brown ground turkey, chopped onion and minced garlic 2. Drain fat 3. On medium heat, add frozen vegetables (partially warmed from microwave) and rice, one at a time, mixing as you go 4. Heat through so all veggies are warm and al dente 5. Add salt and pepper and stir 6. Place peppers in a baking dish, hollowed side up 7. Fill each pepper with filling mixture, there will be extra to serve on the side. 8. If desired top with cheese 9. Bake for 20-25 minutes at 350 Serve with Salsa if desired. Serves 6 with 1 pepper each or 12 with 1/2 a pepper each, both are 1 SP. Worthy Tips • Buy garlic cloves already peeled, sold in jars in produce section. Using a mini-chopper, chop them all at once, and then store about 1-2 Tablespoons in snack size plastic zipper lock bags in the freezer. Just take them out when you are ready to cook; they defrost in a few minutes. • Using frozen veggies and brown rice, saves tons of prep time! • Microwaving the frozen veggies and peppers about half way to save oven time. If you don't need the extra time, you can bake them for 1 hour at 350. MONDAY Lean Pork Chops 3 oz, Broccoli, Carrots and Sugar Snap Peas, 3SP TUESDAY Busy Night Dinner, Quick and Easy! Worthified Chicken Voila 3 SP for about 2 cups Birds Eye Voila, Garlic Chicken I add frozen bags of: Broccoli Carrots Sugar snap peas 1/2 cup of reduced sodium chicken broth 1/2 t garlic powder Worthy Tips: To speed things up I microwave the veggies a couple of minutes each then add all to a big skillet. WEDNESDAY Spicy Fish Tacos, with Cabbage Slaw + Lime Crema, 1-3 SP Adapted From Foodess.com Ingredients • 2 lbs snapper fillets • salt and pepper • 2 tsp paprika • 1/2 tsp cayenne • 1 tsp garlic powder • 1 tsp ground cumin For cabbage slaw • 4 cups loosely packed shredded cabbage • 1/3 cup chopped cilantro • 2 green onions minced • 1 clove garlic minced • 3 tbsp distilled white vinegar • 1 tsp kosher salt • 2 tsp white sugar For lime crema • 1/3 cup , reduced fat sour cream • 3 tbsp fat-free Greek yogurt • juice and zest of 1 lime • salt to taste • warmed tortillas corn or wheat, OPTIONAL ADD POINTS (I have it as a salad.) Instructions 1. Season fish on both sides with salt and pepper. In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle over fish on both sides. Spray grill or broiler with cooking spray. Grill or broil fish. 2. To make cabbage slaw, toss all ingredients together in a large bowl. 3. To make crema, whisk all ingredients together and season to taste with salt. 4. Serve fish in warmed tortillas with cabbage slaw and a drizzle of crema, or skip the tortillas and eat as a slaw salad adding lettuce. THURSDAY Warm Shrimp Spinach Salad, 2 SP Easy & Quick 1 pound medium shrimp 16 oz spinach 12 oz white button mushrooms, sliced thinly or whatever type you like 6 oz sun-dried tomatoes, not packed in oil 3 tbsp extra-virgin olive oil 3 garlic cloves, minced 3 tbsp lemon juice Salt and Pepper to taste Parmesan cheese (optional) 1. Peel and devein the shrimp if necessary 2. Heat the oil and garlic in a large pot over medium heat until garlic is golden and fragrance is released. 3. Add mushrooms and sauté about 5 minutes 4. Add shrimp and sauté until opaque 5. Reduce heat to low and add sun dried tomatoes, mix 6. Add lemon juice, toss the mixture 7. Add spinach and toss until wilted 8. Sprinkle with parmesan cheese, optional Serves 6, 2 SP Worthy Tips • Use already cooked, frozen shrimp. • Buy already peeled garlic and mince it with a mini-chopper and keep it in the freezer. FRIDAY
Thai Chicken Salad, 4 SP from Cookincanuck.com Ingredients • 1/2 Napa cabbage, thinly sliced (about 4 cups) • 1/4 small red cabbage, thinly sliced (about 2 cups) • 2 medium carrots, grated (about 1 cup) • 3 green onion, thinly sliced • 1/4 cup minced cilantro • 2 cups cooked, shredded chicken breast • 3 tbsp slivered almonds, toasted The Dressing • 1 lime, juiced • 3 tbsp natural peanut butter • 2 tbsp low-sodium soy sauce • 3 tsp agave nectar (or honey) • 2 tsp fish sauce • 2 tsp rice vinegar • 1 tsp chili garlic sauce Directions 1. In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve. The Dressing: 1. In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth. SATURDAY Enjoy the night off! |
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August 2018
AuthorI was a school teacher for 20 years and am a lifetime soul learner. I am still a teacher, just a different curriculum. |