Nourishing Nutrition
Eat Well, Be Well!

Happy New Year!

In my workshops I talk about how important it is to create a pleasant dining experience for yourself.   Often, we neglect our own satisfaction when it comes to dining—either by eating at our desks, in the car or standing over the sink.   The next time you are eating something ask yourself if you are eating it in a manner that you would ask of a dinner guest.  Would you invite someone over, shove a tasteless energy bar in their hand and have them eat it over the sink?? If it isn’t acceptable for a guest, then it isn’t good enough for you either!
At least once this week, plan a meal for yourself as if you were a guest in your own house.  Clean the papers off of the table, set it with care and eat off of dishes that actually match!  Watch yourself relax into your eating experience when you set the stage for enjoying and savoring rather than rushing and consuming.

I would LOVE to hear about how you have created this dining experience for yourself this week!  Please take a moment and post your comments.

Until Next Time, Eat Well, Be Well and LOVE Every Bite!

~Jennifer

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This recipe and food for thought is from my weekly meal plan.  Subscribe today and try it free for two weeks!

Food For Thought: Honor Your Hunger!

Do you eat when you are hungry?  Sounds simple, right?  Yet how many times have you thought to yourself, “Just one more errand, meeting, phone call…then I will stop and eat?” When we repeatedly ignore our body’s signals we lose touch with our inner signs of hunger and satiety (or fullness).  In my opinion, eating when you are hungry is the best way to STOP eating when you are not hungry.

This week, pay attention to your hunger.  Can you recognize the small signs of approaching hunger?  Or, does it hit you suddenly?  And when hunger does strike, stop what you’re doing, take a moment and eat something!  I love hearty bean based soups because they are so filling and comforting–the following soup is packed with protein and fiber and it is delicious!
Baby Lima Bean Soup with Chard

Serves 6

Preparation Time: 20 minutes
Cooking Time: 75 minutes (if using dry beans)

2 cups dried baby lima beans (small white beans–see picture below), soaked overnight**
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, diced
2 bay leaves
1 strip kombu (sea vegetable)
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
4 cups vegetable stock
4 cups water
1 bunch green swiss chard, thinly sliced
1 teaspoon apple cider vinegar
Salt and pepper, to taste

**Soak the dried beans in enough water to cover overnight. Drain beans and rinse a few times with fresh water (this takes the gas producing stuff off).  Set aside.

Warm olive oil in a large soup pot over medium heat and add onion, garlic, carrots, celery, and spices. Cook, stirring occasionally, for about 5 minutes, until onion is clear.  Add soaked beans, kombu, vegetable stock and water.  Bring to a boil, then reduce heat and simmer, covered for 45-55 minutes, until beans are slightly tender.

Now, add sliced chard.  Simmer for another 15 minutes, or until beans are tender.  Add the vinegar and salt and pepper to taste, remove bay leaves and kombu strip and serve.

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