Regardless to whether you’re someone struggling over those stubborn 5-10 pounds, or someone with much more to lose – you’re most likely lugging around a lot of pain with the excess pounds. In fact, during the years I managed to stay rail thin as a model, I was in constant anguish, much more so than the discomfort I still feel trapped in not thin me. What I’m trying to say is, if weight is an issue, there is usually pain associated with it that isn’t necessarily visible or quantifiable in numbers on a scale.
Diets do not address pain, and worse, they can skew our relationship to food. What I love about A Course in Weight Loss is that it deals with the pain, therefore the issues that caused you to behave dysfunctionally in the first place. I’m finding as I connect deeper within myself (to source), I also connect to my natural on/off switch.
Julie Anne and Nick Rhodes
Owning my curves for the first time without shame made me feel sexy. I’m not saying I want not thin me to stay, but I will say – I’ve been asked out on more dates in the last couple weeks than the past couple years. This was a breakthrough for me since I’ve always believed men are only interested in thin me.
What an aha moment! Men are interested in women that are comfortable in their own skin. Sorry men – maybe I’ve been as tough on you, as I have been on not thin me – I’ll write an extra letter just for you.
Lets be honest – it’s the holidays. Healthy choices tend to be outnumbered by temptation. It also happens to be a crazy-busy time of year for me, so I’m not getting as much exercise as I should in an ideal world. I’ve felt my clothes get a little tighter, rather than looser, so my ego is screaming “see it doesn’t work” to derail me, but then I always have wanted “the quick fix.” I have to remind myself this is a process.
Leap of faith
I think the moral here is to appreciate the small miracles along the way. I did eat the piece of apple pie with salted caramel ice cream on Thanksgiving, but I didn’t have seconds of anything. That is change that needs to be acknowledged and celebrated. Maybe I haven’t made it all the way to making only healthy choices yet, but at least I’m not gorging myself with food, or beating myself up for a little indulgence.
I have no problem with the concept of surrender, or in a belief that a power greater than myself can restore me to sanity. Been there, done that, have the t-shirt. I surrendered alcohol entirely, but I still have to eat, so I felt I needed something symbolic to surrender. I decided to surrender my scales. I’m trusting the process will take me exactly where I am meant to be. My own healthy weight.
Candace, Marianne, and Kathy
Then I hit a snag. I felt silly building an alter, but decided to do it anyway. Sometimes “feeling it” comes after action for me. However, I came to a screeching halt when the kitchen was described as the alter of fear that needs tearing down. I’m a chef, the kitchen is my alter of love. That is exactly why people pay me to cook for them! Maybe I’m in denial here (feel free to call me on it Marianne, if you think I am – or if I interpreted it wrong), but my alter of fear is much more likely the bedroom for a multitude of reasons. It holds waaaaaaaay more emotional triggers to my eating than the kitchen, so that was the room that got the blessings and smudging in my house.
Linda, Brown, and Jewels
Can you identify the places in your home, and in your life that represent fear? What insights have you learned about yourself through this process? I’m bowled over by how much I’m learning about myself that I was never consciously aware of before!
PS. Don’t forget to enter the “What Have You Got to Lose” Giveaway for a signed copy of A Course in Weight Loss by Marianne Williamson. Click here for entry rules, and why not stir your weekly routine up a bit with this stir-fried cabbage? It goes great with the seared duck recipe on the last blog post.
Stir-Fried Cabbage, Carrots, Peppers, & Shiitake Mushrooms
- 1 teaspoon Safflower oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 head of Savoy cabbage, thinly sliced
- 1 cup carrots, shredded
- 1 red pepper, seeded, deveined, and thinly sliced
- 1 cup shiitake mushrooms, stemmed, and diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
1). Heat oil in a wok or large saucepan over medium heat. Add ginger, garlic, and red pepper flakes, stir until fragrant, 30 seconds.
2). Add cabbage, carrots, red pepper, mushroom, and soy sauce. Stir-fry until cooked but still crunchy, 3-4 minutes. Stir in sesame oil and season with salt and pepper to taste. Serve hot.