{HMW} How much of your day is just thinking about food?
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Dear Reader, Here's a small experiment for this afternoon. Make a tally mark every time food crosses your mind: what to eat, how much, what you already ate, what you should skip. All of that running commentary happens before you take a single bite, so it can wear you out without feeding you at all. Seeing the number is a useful first step. That running commentary is exactly what my talk, "Quiet the Noise: How to Finally Calm Food Cravings and the Voice in Your Head Around Food," is all about. It goes live tomorrow in Thrive Through Perimenopause & Beyond Summit βUpgrade to the all-access pass today and book a free bonus 30-minute 1:1 call with me. You tell me what stress eating looks like for you, and we'll map out a nervous system forward approach to it. Spots are limited to the first 10 upgraders.
Have it: Interesting Article Alert: Is Diet Culture Fueling a new Wave of Eating Disorders?β For those of us who don't/can't eat dairy, this brand, 7th Heaven, has some of the best tasting vegan chocolate that I have tried. They now have cereal bites as well! Made it: β5-Senses Sunday (with bonus gift!) The scent of a Hawaiian flower that's been extinct since 1912, trees that make music with their rings, a 4,500-year-old song, the awkward middle school slow dance, and a meal kit database I just updated. This week's 5-Senses Sunday is live! I've been participating in a 21-day writing challenge on Substack and it's been so much fun. Click here to read some of the short essays I've been writing as part of the challenge and follow me while you're there! My Favorite Reads in September. ππΌ Want it: βI'll take one of each - that's how curious I actually am! βA cookbook for delicious and cozy winter foods Ingredient Spotlight: Gold Leaf Serendipity 3, a cafe in NYC has a $1000 dessert which features...gold leaf. While that is a bit opulent for my taste, I have been seeing gold leaf show up more often in recipes and restaurants - so much so that I think its becoming an actual trend. Edible gold leaf is real gold hammered into sheets so thin they tear if you breathe on them. It has no taste and no smell, and the texture is a faint crinkle at most. It sticks to anything slightly moist or tacky, like frosting, ganache, or a glazed donut. β Get some recipe and presentation ideas here βhttps://www.goldchef.shop/en/cooking-inspirations/β Extra Bytes: What I'm Reading: The Breakup: a novel by Kurt Anderson What I'm Watching: Paradise, season 2β What I'm Listening to: 9 Weird Championships you can Winβ What I'm Eating: Tofu Piccata with Lemon-butter sauce, potatoes, zucchiniβ That's it for me this week. I hope everyone has a happy and healthy hump day! Warmly, Jenny |