{HMW} Your brain can’t tell a fake famine from a real one
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Dear Reader, I used to have a rule: no sugar starting Monday. Every Monday. For years. Here’s the thing about self-imposed scarcity. It doesn’t feel like restriction while you’re doing it. It feels like you're doing the right thing, almost like you've got everything under control. But the scarcity you create yourself does the same damage as scarcity you didn’t choose. Your brain can’t tell the difference between “there’s no food” and “I’ve decided I'm not allowed to eat x, y or z.” Either way, it starts planning for a fake famine that really isn’t coming. If you break your promise to yourself, your instincts may try to swoop in and simply create another rule. Instead, you could try removing morality from food altogether. After all, food is not “good” or “bad.” It's just energy with different consequences. And it is information about what your body actually needs. That shift, from managing food to trusting yourself around it, is a lot of the work I do with clients. If you’re ready to stop white-knuckling your way through meals and build that trust, hit reply or grab a spot on my calendar. Coaching is just a conversation, with action steps.
Have it: Interesting Article Alert: Can We Ditch BMI for an Obesity Index That Predicts Disease Risk Better? (GIFT article 🎁) Trying out Plant Therapy's products for the first time - got an Argan and Frankincense facial roll-on and their Rosemary &Castor Hair Oil. I am not an affiliate of theirs, I am just always on the hunt for more natural, fragrance free skin and hair products. Made it: The 1912 deodorant ad that invented body shame, a mushroom playing Herbie Hancock, Warmies as nervous system regulators, my vegan origin story and a color called Peppermint Toad. This week’s 5-Senses Sunday is live! Q&A with Friendship Expert and top podcaster, Nina Badzin What do you do when dinner with a friend turns into diet talk? Nina Badzin’s advice: change the subject, ask better follow-up questions, and take the conversation into your own hands. I interviewed her on food, body image, and friendship. Don't miss this great convo, and be sure to subscribe to her Substack and podcast My Q&A with friendship expert and top rated podcaster, Nina Badzin from Dear Nina.
Want it: I've already started curating products for my annual healthy holiday's gift guide and its tough because I want to get all of the items for myself! Here are a few that I've "caught feelings" for. Rechargeable Flameless Candle Light Whimsical Family Portrait: Personalized Colorful Art Ingredient Spotlight: Parmesan Rind I still remember the nutty, almost otherworldly flavor coming from my soup bowl. It might have been the most flavorful soup I had ever tasted, and it was just my mom’s bean and barley soup. Something extra was in there that I couldn’t place. When she told me her secret was a Parmesan rind at the bottom of the pot, it all clicked, and I knew I had a culinary tidbit I could wow people with. Soups are not the only place a rind earns its keep. Drop one into a pot of tomato sauce, a batch of beans, a risotto, or a braise, and let it simmer for 20 to 30 minutes. It softens, melts a little, and gives the whole pot a savory depth. Pull it out before serving. Better yet, save every rind you have in a bag in the freezer, so the next pot of anything is already covered. Other interesting ways to use up your parmesan rinds. A word from our very "meta" sponsor Extra Bytes What I'm Reading: The Ballad of Ronan McCoy, by Colin Morgan What I'm Watching: Top 30 Hardest Dance Routines in Music Videos What I'm Listening to: What Makes a Life Good Enough? The Grey Area Pod What I'm Eating: Crispy California Walnut-Mushroom Tacos with Walnut filling, spicy radish salad That's it for me this week. I hope you all have a happy and healthy hump day! Warmly, Jenny |