Last November (2013), I had a theme running called Change Your Brain, Change Your Body.  Here’s the premise:  our every word and action is precipitated by our thoughts, and our thoughts make habit patterns in our brain.  These “habits” are chemical and structural in nature; they’re as real and concrete as a tree or a rug or a skin cell.

If you have Bad Habits that have led to you being overweight or sick ( such as the habit of eating every time you’re lonely or stressed, eating sugar/grain flour, or binging on the weekend); then the simple desire to change, or the feeling of hating body parts, won’t make a dent in the brain patterns you’ve nurtured and developed.  Those things are like steel train tracks, and getting rid of them requires a solid plan that focuses on getting rid of destructive old thought patterns and replacing them with productive new thought patterns.

When I work with a client who needs to lose weight or change eating habits that have led to poor health, I have them work just as much – or more – on their Brain Plan as I do on their Food Plan.

Here’s a quote from a Nov. 2013 post:

It’s been over a week now that I’ve challenged you to Change your Thinking if you want to Change Your Body; and I’m specifically talking about those negative thought patterns that I’ve heard so many people express: I hate my thighs, if only they were thinner; I hate my stomach; I hate my butt; I want to lose weight; If only I could lose 10 pounds…. etc etc etc. Ask yourself how long you’ve been spinning on these exact same thoughts and how well they’ve allowed you to change. How long?

Change doesn’t happen when you keep doing the “same old same old”; negative thought patterns NEVER produce positive results.  Stop thinking about what you don’t like on your body, and start focusing on improving your mind. Focus on being kinder, more loving, more productive, healthier, more energetic – anything other than weight and calorie counts. Use Mantras, Meditation, and Prayer; write positive or meaningful quotes on 10 or 20 sticky’s and post them all over: your mirrors, wallet, fridge, doors, car. PRACTICE changing your thoughts. 

I asked some questions at the end of 2013, and I’ve been thinking about them for the past few weeks:

What did I manifest this year?  What did I change?  What’s stayed the same? What will I work on?

Don’t let 2015 be more of what bugs you about yourself, be different!  Get in touch with me and we’ll develop a plan to free you from destructive habits.    If those destructive habits include food addiction, it’s going to take awhile.  If it’s just a matter of information… not so long.

On to something more fun: Thanksgiving Recipes, and a Paleo Party Invite.

If you’re in my area ( Northern Virginia ), I’m hosting a Paleo Christmas Party on Friday, December 12, from 12-2.  Everyone is invited!  Bring – or don’t! – a Grain Free, Sugar Free, Real Whole Food appetizer, dessert, or main dish.  If you aren’t on the Evite list, send me your email so I can put you on it 🙂

Last, a few recipes we made for Thanksgiving:

* Low Carb Green Bean Casserole – this was EXCELLENT!  A few changes:  1. I didn’t use Avocado oil, too expensive and I love the taste of butter.   2.  I added a quarter cup of raw yogurt, it acts like sour cream.  This dish is going to be a tradition at our house.

* My sister wrapped medium sized sweet potato chunks in bacon  and then roasted them- EXCELLENT!

*  Low Carb Pumpkin Swirl Cheesecake – OMG Delicious:

CRUST:
1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum free baking powder
1 cup coconut oil or butter
3/4 cup Swerve (or erythritol and 2 tsp stevia glycerite)
1 tsp Celtic sea salt
1 egg

FILLING:
3 8-ounce packages Cream Cheese, softened
3/4 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 tsp vanilla
3 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 dash ground cloves

Heat oven to 350 degrees F.
CRUST: In a medium sized bowl combine all the ingredients. Press onto bottom of 9 inch springform pan.

FILLING: Beat cream cheese, 1/2 cup of the Swerve and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup Swerve, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.

If using a springform pan, wrap the outside of it with tin foil so any oils don’t leak out into oven. Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator. Serves 12