Mixed Emotions

Today is a day to celebrate the relationships in our lives. That being said, let’s take a moment to understand our relationship to food!

The reasons behind our food choices often go beyond nutritional value or taste – our emotions also play a vital role. For starters, a large part of what we eat today can be traced back to emotional attachments to what we ate in the past. For example, maybe there’s something your parents cooked for you as a child, or a cultural or religious dish that you grew up eating. Whether they’re “good for you” or not, these foods can actually be extremely healing. Our deep connections to them nurture us on an emotional and spiritual level, giving them health benefits far beyond their nutritional value.

On the other hand, many of us are all too familiar with the negative side of “emotional eating.”  Perhaps you’re bored at work, frustrated with a relationship, grieving a loss, or just feeling lonely; whatever the case may be, these types of emotions can lead to cravings that aren’t in your best interest.  The next time you find yourself about to do some “emotional eating”, pause and ask yourself these questions:
1. Why do I want to eat this?
2. Will eathing this benefit my health and happiness?
3. Is there something healthier I can eat instead?

The key to cultivating a healthy relationship with your food is to build awareness around when, why, and what you are eating.  Investigate your cravings, examine your emotional connections to the foods you eat, and most importantly enjoy yourself!

When you’re in need of something comforting and healthy, give this warm and creamy soup a try:

Click here to get the recipe for Creamy Vegan Butternut Squash Soup!


Joanna McCracken photo by fluid frame 
Joanna McCracken is a health coach, recipe developer, and 500-hour certified yoga teacher.  Her goal is to educate and assist people throughout their unique journey to better health, and to make that journey fun and delicious! Visit Joanna’s blog, Pepper My Salt, or follow her on Facebook.

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