What I eat seems to be a subject people are curious about.

For years when it comes to nutrition, people have been trying to pigeon hole me.

I’ll admit, having been in the health field since 1980, I have tried every “diet” and eating lifestyle out there.

How do I choose what to eat?

I listen to my body and then eat accordingly!

Why is there no diet plan called the “listen and eat” diet?

This week I’ve been thinking a lot about my own nutritional choices and I had an insight that I think is quite profound.

At some point in the spring of last year, I started feeling afraid of what food could be doing TO ME if I wasn’t eating the “right” foods.

Am I taking in too many pesticides, too many preservatives, too much sugar; questions like these were guiding my choices, and I was feeling tense about enjoying food.

It was as if I was doing “damage control eating,” which made me feel very defensive, only focusing on what damage the food could be causing in my body and to my health.

I began to realize how stressful it is when you eat in reaction to the question,

“What’s this doing TO ME?”

when a MUCH more useful question is, “What’s this doing FOR ME?”

When you ask yourself, “What’s this doing FOR me?” changing that one word has a big effect on how you react and how you feel.

I don’t want to be scared or worried about what I choose to eat.

When I’m considering what to eat, and I think about what it’ll do FOR me (will it give me energy, will it replenish my body with nutrients, will it hydrate me, will it provide me with fiber), I make better choices and in a more relaxed manner.

I feel informed, proactive and empowered rather than defensive and scared.

When you’re making nutritional choices, ask yourself if your choice will do any of the following FOR you:

1. Will it provide you with nutrients?
2. Will it improve your health?
3.  Will it increase your energy and stamina?
4.  Will it help you achieve a fit and trim body?
5. Will it help your heart stay healthy and keep your bones strong?
6.  Will it satisfy your taste buds?

These are just a few possible FOR questions to ask.

Make a list of questions based on what’s important and necessary to you and use those.

This idea of substituting FOR for TO can also be used when you’re making exercise choices or choices about how to handle any of the challenges that come along during menopause.

Remember, it’s not about perfection and doing it “right” every single time.

Any step is a good one when it’s a step in the right direction.

Let me know if you try out this question substitution exercise.

Was it easy for you?

Challenging and confusing?

Do you have your own ideas about creating a LISTEN and EAT diet?

I’d like to know!

shelli

PECANS!  Yes that’s right, April is pecan month so Happy Pecan Month!

Pecans are nutritious, and I also think they are delicious.

Pecans are rich in Vitamin E, which has many benefits for menopausal women!

They are an excellent source of protein.

The fat found in pecans is mostly polyunsaturated and there is no cholesterol in them.

Pecans add fiber to your diet and contain iron, calcium, vitamins A, B, and C,
potassium and phosphorous.

In case you’re wondering, adding ten large pecan halves to your salads, vegetables, meat dishes or desserts will add 65 nutritious calories to your diet.

Here are two recipes for you to try:

Veggie Salad with Pecans

1 Bunch Broccoli
1 Pint Brussels sprouts
2 Pkgs. Frozen artichoke hearts (or two cans)
1 Cup Chopped celery
1/4 Cup Chopped onion
1/4 Cup Chopped black olives
1 Red bell pepper, sliced
1/2-3/4 Cup Pecans

Dressing ingredients:

2/3 Cup Salad oil of your choice
1/3 Cup Wine vinegar
1 Clove Garlic, chopped (or ½ tsp. garlic powder)
1 Tsp Salt
1 Tsp Pepper
1/2 Tsp Dry mustard
1/4 Tsp Cayenne pepper

Steam broccoli and Brussels spouts until crisp. Do not overcook.
They need to be firm. Drain and cut into pieces. Make dressing by
combining all dressing ingredients and mixing well. Marinate
broccoli, Brussels sprouts, artichokes, celery, onion and olives in
the dressing overnight. Leave out red bell pepper and pecans and
add to salad just before serving. Yield: 8 servings.

Pecan Chicken Salad

2 Cups Chopped cooked chicken
1 Cup Chopped celery
1/2 Cup Chopped green onions
1/2 Cup Mayonnaise
1 Tbsp. Lemon juice
1 Cup Chopped Pecans

Combine all ingredients except pecans. Top with pecans and put on a
bed of spinach. I also like to add some slices of tomato and
avocado on the side. YIELD: 6 to 8 servings.

There are many ways to add PECANS to your diet.

Have your favorites? Send them along and we’ll all enjoy a healthy boost of Vitamin E together!

shelli