Find your aha moment

We are so excited to share special guest blogger and Nutritional Wisdom client Aimee Hendrix and her perspective on the "diet" world...

Eating Outside the Boxes

by Aimee Hendrix

 

As a long time fat girl, even when I wasn’t even vaguely fat, I’ve let diet advice guide my nutrition choices for most of my life. Following what I call The Science of the 90’s, like a lot of people, I ate low fat for a long time. Fat content guided all food choices. Sometimes calories, but mostly fat. Not sugar content, not amounts of crazy chemicals, not nutrient content, and certainly not taste. (Am I the only one with nightmares about non-fat cheese?)

 

In my household, cooking often meant Southern cuisine and a million potentially fatty choices. In between diets I ate my mom’s cooking, which can shame Paula Deen’s (tastes better, more butter, less racist) but, I never learned her recipes because they weren’t low fat. And I couldn’t eat out, because I had seen the fat content of the Chili’s Old Timer burger and that was that. So…I ate a lot of frozen boxed food. I thought this was the best option, because everything was clearly labelled and portion controlled. Thanks to the guidance of an organization I’ll call…Fat Hawks, I believed that I couldn’t be trusted with choices beyond the box. I also had such a complicated relationship with food that I didn’t really want to invest time in it. So by the time I finished college and began the glamorously busy lifestyle of a teacher (jetsetting from one stack of papers to another and what not), I ate almost exclusively from boxes containing low fat frozen “food.” It was Unhealthy Choices, Fat Hawks, and Not-a-Cuisines for breakfast, lunch, snacks, dinner, and snacks.

 

Unfortunately, but not surprisingly, I was unhappy: mood swings, insulin resistance, low energy, and seemingly uncontrollable cravings. And I still struggled with my weight. Over the next decade, I learned a few things and made some changes. Thanks to Atkins (oh dieting) I discovered the power of protein, particularly eggs. By choosing less carby and more protein oriented choices, I was able to reduce many of the symptoms of insulin-resistance including my mood swings, but I still feared fat and I was addicted to convenience foods. Even as I started to prepare some of my foods, I still relied on packaged snacks and desserts to help me manage eating. And I was more confused than ever at the grocery store.

 

In 2010, my roommate started talking about her new awesome nutritionist, Carly. I started following some of her guidelines and experimenting with crazy items containing fat, like almond butter. I felt better. When Carly visited my running group (yes, I’m a big fat runner), her advice made more sense than any advice I had ever been given as an athlete, so I scraped together my teacher pennies and made an appointment.

 

While I had a lot of knowledge and had already made some positive changes, Carly helped me craft a set of choices all my own, not guided by diet advice, but by my body’s own responses to the fuel I put in it. I felt terrific. Cravings did not control me. I ate for health.  I still struggled with the need for convenience and my own meager cooking skills; for an embarrassingly long time, I filled up on organic turkey slices, carrots, and hummus. Sometimes I still foraged for a fast-ish food lunch because I was unprepared.

 

On my 37^th birthday, I recommitted myself to planning and eating the best meals for me…and right after that I started a job in a relative food desert…and right after that I broke my leg. That could have been the end of my healthy eating, and the start of ordering pizzas, but with the knowledge and confidence I obtained from Carly and my own studies, along with a lot of help from my friends, I began to cook my own fresh food in batches, a few times a week. I healed my leg weeks ahead of schedule, and became even more convinced of the power of good-for-you nutrition. Never mind an occasional morning taco problem, I’ve brought a powerful lunch to work almost every day for the past two years, and I feel better for it.

 

My journey is far from over. On the surface, I am not one of Carly’s success stories. After extended periods of excellent nutrition, with very little fat loss, we concluded that nutrition isn’t my problem. Not anymore anyway. With this knowledge, I’ve selected a natural hormone therapist, and we have identified a problem and hopefully, a solution. The medication is just a tiny portion of repairing my relationship with food though; the real change began when I learned how to eat outside the boxes.

 

Aimee Hendrix is an Austin area teacher. She writes about her feelings in her blog, Beauty and the Beast: Fairy Tale of a Fat Girl...so she doesn’t have to eat them.

 

http://fairytaleofafatgirl.blogspot.com/

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Conscious Eating Group Workshop

This is your last chance to join us and find your aha moment!

When: 
Sunday April 27th & Sunday May 4th
12:00pm - 2:00pm

Where:
Soma Vida Garden Studio 
1210 Rosewood Avenue, Austin TX 78702

$75 per person (includes both Sunday sessions)
Only two spots remain!

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Recipe of the Week:

Braised Chicken with Mushrooms, Artichokes, and Leeks



Ingredients:
4 tbsp ghee
2 lbs chicken thighs or drumsticks
1 tsp pink Himalayan sea salt
1/4 tsp garlic pepper
1/2 tsp paprika
1/2 lb crimini mushrooms, sliced
1/2 cup chicken broth
1 tbsp apple cider vinegar
1 tsp raw, local honey
1/2 tbsp coconut flour
1 13 oz can artichoke hearts, drained
 

Directions:
Preheat oven to 375F. Place a Dutch oven on the stovetop on medium heat. Season chicken thighs with sea salt, pepper, and paprika and brown in melted ghee. Set the chicken aside and add the mushrooms, garlic, and leeks into the ghee. Brown for a minute, then add chicken broth, vinegar, honey, and coconut flour. Cook for about 10 minutes, then add the chicken back to the pot along with the artichoke hearts. Cover and place in the oven for 45-50 minutes.

Serve over cauliflower rice.