{HMW} Most people come looking for new rules. The work is taking apart the old ones.
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Dear Reader, Healing your relationship with food isn’t about learning more rules, it’s about unlearning the ones that no longer serve you. Beliefs embedded young are the hardest to question because doing so jostles your sense of identity. “The most important lessons lay not in what I needed to learn, but in what I first needed to unlearn.” — Jim Collins Write down one belief you hold about food and interrogate it. Is it still true? What evidence do you have? Most people come to me looking for a new set of rules. What they actually need is help taking apart the old ones. That’s the work of coaching. Reply to this email or grab a spot on my calendar, and let’s start unlearning. Have it: Interesting Article Alert: What actually makes people happy? Watch this interactive happiness map with stories of joy around the world I have struggled with sleep apnea since 2017 trying everything from CPAP machines to dental devices. Recently, I had a mandibular device made for me by a sleep medicine doctor which I'm experimenting with now. She also suggested I also start using a nasal dilator which, when she fitted me for it, felt like I was breathing through my nose for the very first time. I couldn't believe it! Apparently when I breathe through my nose, my nostrils cave in, rather than expanding and this corrects it. It's basically a more sophisticated version of breathe right strips but so far it's a game-change. This is the one she suggested to me, in case any of you deal with the same issue. Made it: A halvah quest at 8 months pregnant, kitty litter as archaeological excavation, an ER trip that turned out to be a tantrum, my mom’s chef’s knife with her initials carved into the steel, and fourteen minutes in a CVS line. This week’s edition is a writing challenge.
Want it: Taking a warm bath is the love language I speak to myself, especially when I'm stressed out. This bathtub caddy has the potential to take bath time to new heights. Ingredient Spotlight: White Miso Paste Miso is fermented soybean paste, and white miso is the mildest kind and perfect for beginners. It ferments for less time than the darker types, so it comes out pale, smooth, and slightly sweet. I love using it to add depth of flavor (and some probiotic goodness) to my salad dressings, scrambled tofu, soups and stews. Here are 30 recipes using Miso to get you started. A now a quick word from our sponsor (I've always wanted to say that) 🥳 Extra Bytes: What I'm Reading: Protocols, by Andrew Huberman What I'm Watching: Backrooms What I'm Listening to: Good Hang with Amy Poehler Podcast What I'm Eating: Protein Power Pasta Bowls Protein lumache, crispy garlic white beans That's it for me this week. Hope you all have a happy and healthy hump day! Warmly, Jenny |