So here's what's been on my mind and driving our change. I know from my clients that it isn't always the question of WHAT to do that get's in the way of making changes. Sometimes it's the HOW!
How many times have you felt like you were a failure because when you tried to implement a new program you just couldn't stick to it - you didn't have enough will power, or you didn't have the time to get organized.
Just know that this isn't your fault. You just haven't been given the right tools and enough support to get you there.
Food Relationship Reset
We've been incorporating much of this work within our regular sessions with clients and so we've decided to offer it as a stand along program.
Have you tried EVERY DIET and after each you've gained the weight back and MORE?
- Do you spend hours a day distracted by what you can eat, what you can't, and how ugly you feel in your body?
- If you are caught in the yoyo diet cycle, we can help you break free and release the grip food has on you, maintain your ideal weight, and become comfortable and confident in your body.
We have programing for individuals and for groups. Our first group workshop will be held June 4th 2016 here at Ways to Optimize. You can learn more here.
We've put together a series of eResources that you can download including 3 weeks of meal plans and prep lists that are designed to help busy people get organized and still eat healthily.
We also have an ebook of approved recipes so you can actually enjoy eating healthy food.
Lastly you'll need the Optimal You Nutrition Plan containing food lists, tips on food preparation and guidelines on how to put together your meals for the day. Purchase here.
Here's a recipe from the book to enjoy:
Butternut and Orange Soup
Source: The American Harvest Cookbook, Rosemary Moon (modified)
Ingredients: I onion, chopped
2 tablespoons ghee
About 2lbs butternut squash peeled and diced (1-2 squashes)
Grated zest and juice of 2 oranges
3 pints/6 cups stock
Ground black pepper
2 bay leaves
Freshly grated nutmeg
2 tablespoons chopped fresh parsley to garnish
Cook the onion in the ghee until softened, then add the squash and cook slowly for 5 minutes, stirring occasionally. Stir in the grated orange zest, then add the stock, season with salt and black pepper, bay leaves and nutmeg.
Bring the soup to a boil then cover and simmer for 40 minutes until the squash is tender.
Allow the soup to cool slightly then blend in a blender or food processor until smooth. Return to the soup to the pan (rinse it first) and add the orange juice. Reheat the soup slowly, do not let it boil. Then season to taste and garnish with parsley.