When emotional eating is a good thing (and a recipe for how to do it right!)

Yesterday was a bit of a rough day for me. I had a quick bite of leftovers before a call with a prospective client (brown rice noodle stir fry, yum!), but since I’d eaten most of it for dinner the night before, there wasn’t much in the way of leftovers.

A couple of hours later I found myself craving something that I haven’t had since freshman year of college – Cinnabon. Before you run out and grab one, I want to share what I ate instead of a Cinnabon.

Here’s the thing about emotions – especially when we are dealing with difficult situations – it’s the perfect opportunity to fall back into our old habits and think it can be done in a guilt-free way.

The problem with that thinking is this:

–       you end up feeling guilty anyway

–       you feel physically unwell if what you ate does not serve your body

–       you continue to spiral in a bad mood because you didn’t give yourself a way out

I want to share with you how I let my emotional eating guide me in a positive direction, and I’m going to share the recipe for what I ate too!

So I found myself in my kitchen, taking a bite of the fruit leather Chloe and I had made the night before, wondering what it was I really wanted. The fruit leather wasn’t bad, it was strawberries, pineapple, banana, and chia seeds, but I knew even before I started to eat it that it wasn’t what I wanted. “I have those salad greens,” I thought to myself, and I started to convince myself that I didn’t want a salad either.

Then I was struck by inspiration.

sauerkraut saladI tossed the baby salad greens into a big white bowl, added some sprouted sunflower and pumpkin seeds, sliced some avocado, forked on some sauerkraut, and then I created an awesome new dressing to pour on top:

Approximately 1 tbs each of sauerkraut brine, olive oil and hummus, mixed together with a fork until the hummus is all mixed in (admittedly, I used more brine and olive oil than that but had a lot of dressing at the bottom of the bowl).

For good measure, I added a dollop of hummus to the side of the bowl, and I sat down to an amazing, filling, and nourishing meal.

So how did I get my brain to go from Cinnabon to Salad?

–       I didn’t have a Cinnabon in my kitchen (that’s important – stock your kitchen with what nourishes you)

–       With my kitchen well-stocked, I was able to allow my body to have healthy choices to contemplate

–       I didn’t over think it, I just let myself create, taste, and enjoy

When you can learn to trust yourself, you can start to differentiate between the cravings that don’t serve you (Cinnabon) and those that do (greens, kraut, healthy fats), and that can put you on the fast track to a better mood.

The salad broke me free from my bad mood just in time to go to the playground with my daughter. I couldn’t ask for more.

I’d love to hear what foods your body craves (both the good ones and the not so good ones). Share with us in the comments below!

Recap of the recipe:

For the salad:

Salad greens of your choice (baby greens are delicious and tender and recommended)

1 avocado

2 tbs sprouted sunflower seeds

2 tbs sprouted pumpkin seeds

1 tbc hummus

1 large forkful of raw sauerkraut

For the dressing:

1 – 2 tbs olive oil

1 – 2 tbs sauerkraut brine

1 tbs hummus

squeeze of lemon juice

Assembly:

Place greens in a bowl, add sliced avocado, seeds, kraut and hummus, top with dressing and enjoy.

Peace, Love, and Wellness,

clear signature

Leave a Reply

Your email address will not be published.