Show Me Your Fridge!
Who doesn’t love condiments? Whether it be that added acidity, sweetness, or overall texture. A fizzy drink?
Also, who doesn’t love when they go grocery shopping and it feels like you’ve got one week’s worth of food or even more from what you bought? Perhaps that grocery haul wasn’t exclusive to a 30 ingredient recipe. Whether or not it was for a recipe, maybe you’ll get sick of it if it did last you for a week. And maybe, when you open your fridge for me to see, you might have 30 different sauces, drinks, and dressings. Yum! No judgment! I’ve got my favorites of course! (Though some I might have to keep secret).
So, is your refrigerator 75% drinks and condiments and 25% food? I can help you flip and change that ratio over time, if you are interested. Plug aside, I believe we are in different phases of practice towards our eating habits from our physiology, which affects the way we are towards our food.
I’ll elaborate. It seems like that the way we operate from a physiological level is identical, yet some of us have conditioned our minds and bodies in such a way that affects our behaviors. (The behavior would be different of course). An example would be cravings. Specifically, craving a dish at your favorite restaurant. Deep down, your body may be dehydrated, or exhausted and depleted from acute or chronic stress, completely affecting your hormones. Deep down, your body might want minerals and a certain macro nutrient. So, what if the thought of that dish makes us hungry when we weren’t even hungry to begin with? (And the dish has 10-20 ingredients). The point I’d like to highlight, is that some of us seem to nourish ourselves to different degrees. Let’s go further as to why with a little less science.
There are variables at play here. We prioritize different things. Things like as convenience, flavor, sweets, crunchy and soft textures, home cooking, passed down recipes, alcohol, free or low cost food, our budget, our accessibility to food, preparation, time, the bonding we experience through food and other people, etc.
Things can be very different if we:
1. Create more harmony towards our body’s needs through short term jump starts that I work with you on
2. Identified all of the food you like and could “work with” according to your lifestyle
3. Rotated all of the foods you do like in order to create several variations of meals
4. Worked on one’s mindset and practices
5. We eventually establish boundaries towards people and different scenarios that come our way every single day
How interested in you are making your “real estate” in your kitchen prime real estate, with a different ratio of food versus drinks and condiments? (All of which you enjoy, love, and consume)!
