We’re 2 weeks out from Thanksgiving. How’s your stress level, Reader?

I used to get super anxious about Thanksgiving.

My dieting mind threw caution messages left and right, like driving through a construction zone that went overkill on the orange barrels with the flashing orange lights.

“How many miles do I have to run to burn off pumpkin pie? What if I just eat the filling and not the crust?”

“How can I make holiday cookies healthier so I don’t feel guilty about eating them?”

“I’ll just have the turkey and salad and avoid the high-carb (calorie) foods.”

Or the flip side, I’d give myself conditional permission to eat holiday foods because I knew I’d “get back on track” come January.

I can’t tell you how many dark mornings I nearly killed myself trying to run on slippery roads, frustrated that I couldn’t run fast enough or far enough.

My stress levels went through the roof as my brain bounced between good-food, bad-food thoughts.

My digestion was a train wreck. I couldn’t be attuned to my body’s need for physical and emotional nourishment.

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Can you relate, [NAME]?

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The diet mentality can be next level, the closer we get to Thanksgiving and the December party season.

Use these mindful eating practices to help you stay attuned to your physical and emotional hunger.
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• Honor your hunger by eating adequately and consistently throughout the day, and with balanced nutrition whenever possible

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• Lead with satisfaction when choosing meals and snacks, and honor taste hunger unconditionally

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• Slow down to savor the flavors of the season. Find ways to take 10 minutes for yourself 3-5 times each week so you'll feel less emotionally spent.

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​Read this blog post to have more food peace at your holiday meals - no matter how loud the diet talk noise is.

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RECIPE SHARE

I first came across this recipe 20 years ago while working the holiday food table at Wild Oats Market. The perfect combination of sweet from the apple cider, tang from the balsamic vinegar, and earthiness from the roots, it’s been a hit at holiday gatherings ever since.

Sweet Roasted Roots with Rosemary, serves 8

1 ¼ lb rutabagas

1 ¼ lb yams

1 lb purple beets

1 lb parsnips

1 lb turnips

1 lb Yukon gold potatoes

1 yellow onion

8 cloves of garlic, cut in half

3 cups apple cider

4 TBSP balsamic vinegar

3 TBSP Olive Oil

4 tsp fresh rosemary

1 tsp Curtido Salt from FireFly Kitchens or regular sea salt

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​Preheat oven to 425°F

Cut vegetables into ½ in cubes. In a large saucepan, boil apple cider and balsamic vinegar for 30 minutes or until reduced to about 1 cup. Stir in olive oil and rosemary.

Toss vegetables with the apple cider-balsamic reduction and spread in a single layer on baking sheets lined with parchment paper. You’ll probably need at least 2 sheets. Sprinkle with salt and fresh ground pepper (optional).

Roast at 425°F for 40 minutes, rotate pans between oven racks at 20 minutes. Vegetables are done when tender and golden brown.

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Enjoy the weekend, savoring food and your body!

Amanda

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PS: There are plenty of ways to distract you from taking care of yourself during the holidays. Attunement disruptors like travel, family time, late nights, etc, are more intense this time of year. Here are 3 ways to use mindful eating during the holidays to stay attuned to your physical and emotional needs.