Listening to Ourselves

Graphic by Gina Briganti

What does your brain want to eat? Your body? How about your emotions? Is your spirit reaching for a particular summer vegetable or fruit?

Listening to ourselves about what we need on every level is essential to living in alignment and is a major focus of the Food As Ally program.

Next meeting is Friday evening and there’s still time to register. Can’t make it Friday? There’s an in-person meeting every Wednesday and a Zoom meeting every Friday.

Take your first or next step by joining our small group meeting.

Sincerely,

Gina

Certified Nutrition Consultant, Reiki Master Teacher

Food As Ally Breakfast Update

Eggs, toasted gluten-free bread (or waffle, English muffin, or bagel), and tea turned out to be the perfect combination, I experimented with my favorite smoothie or hot cereal, but neither of them were filling enough. What would you do if you were on the phone with a customer service agent and you heard their stomach growl? Loud. Those customers were either polite or it wasn’t as obvious as I thought.

What’s interesting is that peanut butter and crackers are mainly protein and gluten-free grain…so are eggs and gluten-free toast. Pumpkin Rooibos tea from November is different because I drink iced nettle tea this time of year as nettle helps with my seasonal allergies. Most interesting to me is that I don’t need as many supplements as I used to.

Most important of all is I enjoy making and eating this meal and it keeps me full until I can relax with a smoothie (my breakfast of choice for years is now lunch every other day), or whatever my body asks for in the afternoon.

Journalling is part of the program because of insights like this – realizing that when I started checking in with my body about what I need, protein and carbs took the lead and there is healing happening as a result.

Do you have a Food As Ally breakfast picture to share?

Gina

Food As Ally group support meetings are every Wednesday evening in Dallas, TX and Reiki Food As Ally (Zoom) Meetings are every Friday evening. Visit www.foodasally.com for registration and details.

What I Did and What I Did About It

Graphic credit: Gina Briganti

What I did that led me to create Food As Ally was…

I turned clean eating into a cross between dieting and food snobbery.

What I learned is…

My body tells me when it wants salad and that I can trust my taste hunger or emotional hunger when it is asking for cookies because I know that my body will tell me when enough is enough.

You can, too.

Wishing you a smooth day,

Gina