Enter the “guilt-free” advice that’s in almost every holiday magazine, which, for the most part, runs in the vein of using low fat cream cheese in your favorite holiday dip. We have been conditioned to think that “low fat” means we can eat more, and that is the heart of the matter. What most of us are dealing with is a relationship with food whose roots run very deep and is in need of healing. Our relationships with food begin in infancy, and at this vulnerable time we are tended to by guardians who have their own food-related baggage. Most of us were probably encouraged to finish our dinner by the promise of a treat afterwards; a very common practice but one that makes us believe we must earn treats. We carry this belief into adulthood where we are able to feed ourselves, and often associate eating a treat when you haven’t earned it (i.e., before dinner) as cheating. But take heart! All is not lost—when we are able to discover what our relationships with food actually look like, the healing work is ready to begin.
I think the best advice (and far better than low-fat food options) is to practice listening to your body. Learn to be patient with yourself; a relationship that has taken your lifetime thus far to build is not easily changed. Begin slowly–when you are full, stop eating; such a simple thought, but one that goes against nearly every American food marketing campaign. Pay attention to the foods that give you energy and those that make your next day miserable. If you feel guilty eating a certain food, try to figure out where that guilt is coming from. Most importantly, enjoy yourself! “The opposite of mindless gorging isn’t not eating, but savoring — and you can do that only with satisfying food. If you experience psychological nourishment, you’ll feel sated more readily.” (source)
Learning to hear what your body is telling you is the greatest gift you can give yourself. Have a wonderful and empowering holiday season!
This is one of my favorite holiday (or any day!) recipes—enjoy! (I’m not sure the original source of this recipe—it’s been passed through my extended family and we all love it!)
Green Beans with Rosemary and Orange Gremolata
2 lbs slender green beans (haricot verts)
3 large garlic cloves, minced
2T minced Italian parsley
1T chopped fresh rosemary
1T grated orange peel
1t grated lemon peel
1/2 cup chicken or vegetable broth
2T orange juice
1T lemon juice
Cook beans until crisp tender, about five minutes. Drain. Mix next five ingredients - reserve 1T of mixture for garnish. Melt butter in large skillet over medium high heat. Add remaining gremolata mixutre and stir 30 seconds. Add broth and juices and bring to simmer. Add beans and cook until heated through, about 5 minutes. Season with salt and pepper - sprinkle on reserved gremolata.
(original post: http://marycrimmins.com/guest-post-thoughts-on-holiday-eating/)