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The Head and The Stomach: The Inexorable Connection

File this under further explanation of How I Did It:

I’m still sticking by my original story: I dropped 180 pounds without dieting. But that doesn’t mean I didn’t have a plan of some sort. I just chose to keep mine loose and non-rigid because my personality type dislikes too much rigidity. I need boundaries and structure, they’re essential to progress, but too many absolutes and too few personal choices infringe on my dignity, and assume that I have no personal power or intelligence where food is concerned. I once believed, vis-a-vis certain self-help philosophies that I was powerless, utterly impotent where eating was concerned, and that food was a towering, fire-breathing, roaring version of Godzilla that would level me with a single swag of its tail.

In time and with patience (read: lotsa trial and error) I learned I DO have the final say. Which lead me to the magical discovery of the importance of portion control. Boy, I’d resisted this one tooth and nail! NO one was gonna tell me how much to eat, NO ONE! For decades I’d not only bristle, I’d become enraged at the idea of eating till I was satisfied but not stuffed. It’s also important to note that I was in emotional crisis: toxic job, unhappy relationship, imprisoned by 180 lbs. of extra fat. I’d gotten myself into quite the mess and the food was actually NEEDED for me to survive and get through where I was at the time. That’s just where I was in 1995 from an evolutionary standpoint.

The '90s...Stuffed in more ways than one....

The ’90s…Stuffed in more ways than one….

Intellectually I knew food wasn’t the answer, but I was in too deep to simply “Just Say No” to the Little Debbie’s or the Cheetos. This next part is vitally important to nail, or else you’re probably going to continue to fix your problem with a food plan or calorie counting: Start working on what you CAN fix. If every fiber of you wants to comfort yourself with food, let it be. I’m telling you from experience that’s too big a monster to tame in quickie women’s-magazine-fashion. You’d have better luck getting Godzilla to heel using a poodle’s leash. Work instead on your innards: How are you speaking to yourself? Are you kind and patient, or are you vicious and demanding? What’s getting under your skin…or who? Is there anyone you need to stand up to or set a limit with? That’s scary stuff…and it sent me running to the chip aisle of the nearest supermarket or gas station. Are there people you’re lashing out at or mistreating because of your own state of unhappiness? It may be time to face it and own up to behavior that is harming others, and ultimately, yourself.

These were all things I tackled, one at a time, with courage (because a lot of the time I was shaking with fear as I took the leap), and always with support. You have support here, on the wonderful Team DDPYOGA, and hopefully in your immediate circle of friends and family. I tackled them because 1) They needed my attention and could no longer be ignored and 2) I wasn’t ready to tackle my relationship with food. I didn’t have the inner strength. That took time and practice. And when I’d built up enough, then and only then could I think about eating till I was satisfied but not stuffed. No more lying down after a meal (or a binge) to ease the burden on my distended stomach. I’d eased my emotional and psychological burdens sufficiently to no longer need food as an urgent anesthesia.

Emotional distress comes and goes now. I deal with it as it arises and it’s kind of like drop kicking a tiny gargoyle out of the house. Tiny gargoyle’s are SO much easier to boot out of one’s life than Godzilla 😉

And on those occasions, like this past Sunday, when a bountiful plate of food is put in front of me, I’m able, without a lot of hemming and hawing, to do the following:

Eat a little more than half of a gorgeous, delicious, three-egg omelet stuffed with sausage, caramelized onions, and melted Manchego. The rest went into a storage container until today when I enjoyed it once again for lunch.

The Omelet is Overstuffed...Not I

The Omelet is Overstuffed…Not I

I didn’t continue to eat past full, which meant no probability of fat storage, which also meant I had a free pass of a no-cook meal for later in the week. If that’s not a win-win, what is?

There's always Hope...

There’s always Hope…

The Decision to Invest The Time (or Not)

Remember that wistful Willie Nelson ballad of regret, ‘Always On My Mind’? It’s an aching ode to sadness over gestures of TLC that could have been made but weren’t:

…”Little things I could have said and done…I just never took the time…” 

What I think Willie means is, in retrospect he realizes it’s not just time that’s required to keep a relationship solid, it’s effort.

One of the top five excuses I hear people sing like an aria when discussing the idea of eating clean in order to drop weight and/or just feel healthier: Cooking and food prep take time.

Well, yeah. There’s just no way around that truism. And I’m not minimizing the reality of most people’s busy lives. But if you’re resistant to food prep, it’s crucial to think about what you’re getting in return. A few off the cuff benefits I’ve received from the process:

 

* More Money – You’ll have extra cash instantaneously if you cut back on restaurants and take-out. And I personally would rather funnel the extra dough into a massage 🙂

* Quality control – Cleaner ingredients, including condiments and cooking oils (lousy ones can ruin the health factor of a dish or dessert)

* Fabulous leftovers – Rarely do I cook to make just enough for that meal. I love squirreling the leftovers into the freezer or refrigerator and viola – a healthy frozen dinner for when I’m seriously pressed for time or just don’t want to cook.

* Ingesting food made with Love <3 Any holistic healer will tell you how important the energy and intention from the preparer is. It’s a direct transfer and there’s no way around it. Who’s going to put more TLC into your Turkey Meatballs and Pasta? You, or an overworked, probably cranky short-order cook in a noisy and chaotic commercial kitchen? Ever notice how vastly different the experience is of eating a fast food burger vs. a burger at a family cook-out on the grill? It’s not just the grade of beef, baby, it’s the LOVE!

 

I’m not suggesting you have to cook from scratch every night of the week – unless that’s your thing. But at least shoot for four out of seven. Some families make it a Saturday or Sunday event, spending 2-3 hours assembly-lining the crafting of soups and casseroles for the week.

Believe me, I feel your pain with the time crunch. I feel it and have it pretty easy: Chef Bill and a low-maintenance 18-year-old. Some days, though, I resent that I have to stop, drop, and prepare. But it does help that I actually enjoy the process of creating my own meals. I realized, as I made a batch of black bean soup last week, that cooking and all that goes with it is my favorite form of meditation.

I’ve tried the sitting-still variety and vastly prefer this method: of focusing intently while I chop, stir, peel, and coddle. My mind is still. I think of nothing else but the temperature of the water, the texture of the lentils, or how much more garlic is required until it’s officially glorious. If you really dislike cooking, try looking at it as a meditation. And if that doesn’t work, approach it as the ultimate character-builder: undergoing a task you despise and seeing it through anyway. If we all did only the things we like and nothing else, a lot of the important stuff wouldn’t get done, would it?

Much like that the fact that a body requires regular movement and physical challenges for optimal health, it also requires quality food. If you’re wealthy and can hire a personal chef, then you’re free to retire to the splendor of your meditation room and Om out till dinner’s ready. But for the rest of us, better health demands the simple (but sometimes difficult) act of surrendering to what is. Fighting it just keeps you stuck.

I decided long ago it was a futile and destructive thing to be bitter about the time it takes to stay healthy. I didn’t want my life to be a look-back filled with regret over things I could have done to make me and my loved ones healthy and happy. My health issues are very minor compared to some, and I want to keep it that way. Ask anyone in a life-threatening battle for their health if they’d roll up their sleeves at the chopping board if it meant the eradication of cancer, Parkinson’s, or heart disease. I know how blessed I am that my ‘battle’ is to keep the weight off and my spirit nurtured. So how could I feel anything other than happy about cooking?

 

 

 

Clean Cream of Mushroom

Last night Chef Bill realized there was a package of Baby Bella mushrooms in the refrigerator just waiting for a purpose.  Knowing I love soup, he got out the Vita-Mix plus a few necessary ingredients and got to work. 30 minutes later I was tasting the most sublime ‘cream’ of mushroom soup of my life. Velvety smooth thanks to the Vita-Mix (our new toy that we never get tired of playing with), loaded with flavor, and just a hint of creaminess, and not in a heavy-handed way, a la cow cream. The photo does not do this sublime soup justice. ‘Sigh.’  You’ll just have to make a batch to see what I mean.  Enjoy!

 

Clean Cream of Mushroom Soup

1 pound mushrooms, preferable baby bella’s or cremini

3 cups beef stock

1 tablespoon chopped fresh thyme

1/8th teaspoon white pepper

½ teaspoon Kosher salt

¼ cup unsalted butter or olive oil

1 tablespoon truffle oil (optional)

4 ounces mild, whipped chevre at room temperature (goat cheese)

 

Note: You’ll need a food processor or Vita-Mix to make this

 

Cut mushrooms in half and saute in butter or olive oil on medium heat in a large sauce pan or wok for about 10 minutes, until slightly brown. Add thyme and a cup of the beef stock to the pan and simmer on very low for about 15 minutes (the stock should be lightly bubbling). Add remainder of stock after 15 minutes. Bring to a boil and shut heat off. Transfer to a Vita-Mix and blend until smooth, about a minute. Add back to stock pot or wok and whisk in chevre until smooth. If mixture is too thick, incrementally thin with additional stock until desired consistency is reached. Drizzle with truffle oil and serve.

This is fantastic plain, but it also lends itself to the addition of rice, soup pasta, or chunks of leftover steak or roast. Last night I ate mine with pieces of leftover Filet Mignon – So superb the combination. Bon Appetit!

Creamy texture - Clean flavor!

Creamy texture – Clean flavor!

 

 

 

DDP Radio Tonight

DDP IS FED UP!
TONIGHT HE RETURNS IN A VERY INFORMATIVE DDP RADIO 9 p.m. EST, WEDNESDAY May 14 DDPRadio.com or 347-994-1216

Tonight, Robert, Mike, and Stacey will welcome DDP himself…and look out – he just saw the food industry documentary “Fed Up,” and DDP is outraged and in a fire-breathing fury! “I was amazed and horrified by what I saw in that documentary and I want EVERYONE, especially Team DDPYOGA members to see it,” he said. “I knew refined sugar was unhealthy, but I had no idea the extent to which it’s in just about EVERYTHING! The sugar lobby is a very powerful one, but we need to arm ourselves with knowledge and take back our health. Sugar is aging, addictive, and just as aggravating as gluten when it comes to inflammation in the body.”

Mike Mullins will be talking about the news of his 10-day-sugar-free-challenge and what Day One was like for him. And Stacey will share some of her sugar-free recipes from her newly released cookbook, “Clean Comfort – An Adventure in Food, Courage, and Healing: How I Went from 345 lbs. to a Size 8 Without Losing My Sanity.”

DDP will also be talking about this year’s DDP Double Diamond Retreat Extravaganza, which again takes place at the opulent oceanside paradise known as The El Dorado Royale Resort & Spa on Mexico’s gorgeous Riviera Maya. But don’t just take Sally’s word for how stunning the resort is, check out episodes 17-19 of this seasons “Real Housewives of Atlanta,” when the gang goes on a couples’ getaway to the El Dorado Royale. You’ll see plenty of footage of the gorgeous beaches, casita pools with swim-up bars, fabulous restaurants, and luxurious spa, which is second to none. For shots of the resort, visit http://www.somewhereluxurious.com/real-housewives-atlanta-mexico/2456. For more information on the retreat, visit http://www.thetravelsmiths.com/promo.php?id=148 .

And always, tonight’s show is also dedicated to YOU! Whatever challenges you’re facing right now, the good news is, you’ve got a GREAT network of support! Staying connected via Team DDP YOGA, our Facebook networks, and DDP Radio is a great way to feel the camaraderie and stay positive. We’ll be taking your questions tonight, so call or check into the chat room and be a part of it. DDP created the show as a forum for sharing questions, concerns, and triumphs that are part of the path to better health.

It’s a journey that never ends, which is why a supportive community is a crucial part of the process. Call in with a question for DDP, Mike, Robert, or Stacey. You can also e-mail questions in advance to StaceyMorris345@yahoo.com, or send one in during the show in the chat room at DDP Radio. Time doesn’t always allow for every question to be answered but we sure try our best.

To listen to past shows, check out the archive at DDP Radio.
For more information, visit www.ddpyoga.com.
To listen to the show, visit DDP Radio or call (347) 994-1216.
Visit TEAM DDP Yoga at: http://www.teamddpyoga.com/?xg_source=msg_mes_network

It’s Bean A Great Morning

….because once again, I just said no to refined sugar. I’m so accustomed to it that now it’s simply routine. But this morning, when I popped into my favorite place for coffee, the point was driven home. Is their any doubt that Dunkin’ Donuts’ coffee rocks? I’m absolutely in love with their Turbo Shots (their version of espresso ) But as a Recovering American, I’ve gotta say no to the donuts, bagels, and sandwiches made with towering pillows of brioche. The gluten and the sugar just don’t work for me anymore. And it’s springtime, which means Dunkin’ helpfully upped the temptation ante by offering trays of pastel-pink frosted donuts which I must admit…had me in a momentary trance.

But here’s what does work for me nowadays: baking healthy treats at home and bringing ’em on the road. That way I can have my espresso and crumpets and eat ’em too. WITHOUT chipping away at my health, going up a size, or bouncing my bloodsugar into the stratosphere.

The raw materials

The raw materials

Case in point: my newest favorite snack: Almond-Coconut Cake. So simple. So healthy. So perfect with coffee or tea.

Here’s what it takes:

Blend the following until smooth in a food processor

A can of garbanzos, drained

2 Tbs. coconut oil

1/2 cup slivered almonds

1/2 cup shredded unsweetened coconut

2 eggs

1/2 tsp. Stevia or 1/2 cup coconut palm sugar

1 tsp. vanilla

Almond milk as needed during mixing so batter doesn’t look like wet cement

For post-baking: 2 Tbs. coconut oil and a handful of slivered almonds

Bake at 350 in a round cake pan for 30 minutes. When it’s done and still warm, slather with 2 Tbs. coconut oil (it’ll melt into the cake) and sprinkle some slivered almonds for a gorgeously healthy topping.

Pure, Clean Bliss

Pure, Clean Bliss

It’s nothing short of Clean Magic! Hope you enjoy.

PS – Have I mentioned how profoundly grateful I am for electricity? It’s days like this when I truly am on bended knee for all it does for me!