So there I was, eating a salad….
So there I was, sitting in the Ansbach Altstadt, enjoying a salad while my kids and dad enjoyed their cake.
The funny part is that I voluntarily chose the salad over the cake—really! No, I’m not crazy…and it wasn’t out of guilt or the need to ‘be good,’ either.
I just really wanted a salad, and I really needed some protein. I worked out at 7 am, then taught at 9:30, and just hadn’t had much to eat all morning, so the thought of something sugary and fatty wasn’t the least bit appealing.
Weird, right?!? I have this perfect chance to eat any slice of cake I want, and I choose a salad???
Once upon a time, I would have had a major case of FOMO (Fear Of Missing Out)—as in, “If I don’t eat it now I won’t have the chance again for who knows how long,” but these days, thanks to my my *learned* approach to eating sustainably, it’s a normal kind of choice.
A few years ago, I got sick of feeling that inner struggle every time we went to the bakery—the usual “Should I? Or shouldn’t I?” inner argument over whether I should buy a pastry or slice of cake, and if I’d ‘earned it’ with my exercise that day or week, or if having that treat would knock me ‘off-plan.’ I also got tired of the compulsive “I’m at a birthday party, I’d better eat cake now or I’ll have to wait until the next one” behavior that had become a kind of norm.
So rather than continue to have this struggle several days a week, I decided that I’d make one day a week my ‘treat day,’ and my practice of Planned Indulgences was born.
The gist is that once a week, I gave myself permission to walk into the bakery and choose any treat I wanted—absolutely guilt-free. Best strategy ever.
Designating one day a week (Fridays at the time) for a planned indulgence has taken all the ‘do I/don’t I’ struggle away from eating treats, I was completely in charge of my eating and choices, and I got to savor something REALLY tasty on the regular without wringing my hands over it or feeling guilty.
Over time, Planned Indulgences (PI) has evolved a bit along with some other strategies/practices into what has become my current approach to sustainable eating.
My approach, which I call ‘Real Life Eating,’ includes using strategies and practices that make it easier for me to listen to my body, eat well, enjoy the treats I want while staying ‘in the middle,’ aka: a sustainable size and body composition.
Real Life Eating (RLE) is also the approach I use with clients—especially those who have yo-yo dieted over the years, who aren’t sure how or where to start, and often have lost confidence in their abilities to make good choices around food.
For the next few weeks, I’ll be sharing with you each of the main steps in my RLE (aka: Livable Diet) approach, one step at a time, so that you can start implementing these tools in your real life, too!
Because life is too short to always struggle with food and eating choices, and diets and deprivation don’t work—we need solid and actionable strategies that meet the needs of our own unique bodies and real lives to be long-term successful.
You can get these actionable tips, plus cheat sheets, here: http://bit.ly/LivableDiet10Steps
Over the next 10 weeks, I’ll be sharing my 10 steps for ditching the diet mentality for good and creating your own flexible, adaptable and permanently effective ‘Livable Diet.’
Each Thursday, I’ll be sending out a single step in the process, with actionable tips and even a cheat sheet to help you start on the path to diet freedom and creating your own adaptable, sustainable, effective Livable Diet.
FYI: there is ZERO obligation to do anything or purchase anything—it’s purely for educational purposes and I just wanted to make sure you had to opportunity to take part and start tuning up your diet and eating habits RIGHT NOW.
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