The Lunch Rut: A Renewed Curiosity Outside the Box

One of the reasons we get into ruts is that we stop feeling curiosity and become unacquainted with our life force.  It's an odd occurrence if you think about it.  Why wouldn't we want to feel everyday the excitement and higher vibration that is available in our life?  We become slaves to a routine, a schedule, the patterns that "work" for us, including our daily food intake, exercise, even bathing rituals.

One of the prominent ruts we find ourselves in is the breakfast and lunch rut.  For many, what they eat for breakfast is absolutely routine and unchanged for years.  I know some adults who now cannot abide oatmeal, as they had it everyday of their childhoods.  For many, the car is practically on autopilot to their nearest Dunkin Donuts or Starbucks on the way to work.  There is comfort in having these patterns; they've become rituals, a preparation our inner life almost depends on to bear the boredom or sameness that they are meeting everyday.  For better or worse, these are habits we cling to, often at the expense of the subliminal life force that begs for something different, found in the curiosity of what is now, how I am on this new day and what I might need.  We habitually turn to the familiar as we are far from the caring for the immediate self and we desperately want  something easy, fast and (usually) mindless so we don't have to take the trouble to drop into ourselves.

So breakfasts become a hot grain, granola with fruit, yogurt is a common addition. Every so often for variety of flavor and nutrition, it's a good idea to switch up your oatmeal.  This activity opens the palette and curiosity.  Would cinnamon or cardamon or turmeric go well with millet or amaranth?  what's the best fruit with it?  The trial and error is an interesting process, and it's nice to get to know a new anything.  Most of our breakfasts are sweet, rarely savory.  How different is it for the body to start the day savory as opposed to sweet.  In my experience, sweet wants more sweet, calls for it during the day.  Savory is more a blank canvas and doesn't set me up for "like" during the day like sweet does.

With breakfasts, rarely do you see vegetables. SAD (Standard American Diet) breakfast is usually high in complex/simple carbs and proteins.  Open your hearts and mind.  Vegetables can be a soothing addition, as I found on a trip to China.  Vegetables (baby bok choy and spinach specifically) are at every meal there.  And it was the only food I ate that was reliably good from meal to meal.  By week three, dreading the 100th Chinese meal (not ever my favorite cuisine) of the trip, I always thought, well, at least there will be the simple, delicious, bok choy and spinach.  Since that trip, I regularly include vegetables in my breakfasts. In fact, I sometimes exclusively eat them for breakfast.  They're clean and sustaining; a good way to start the day.  I found a gorgeous head of baby kale at the farmer's market, sauteed it up with some garlic, tahini (protein) and a shot or two of tamari.  So good.  For those wanting more protein, dry roasting some nuts of choice topping it off that way, or some sauteed mushrooms (high in protein) with favored fresh herbs.  Adding some heat via a hot sauce with yogurt on the side is another version.

For those devoted to their oatmeal, other  hot cereal or granola every morning, try adding some innocuous cooked squash (acorn, butternut, delicata), throw in a few frozen cranberries, use maple syrup (lower glycemic value) instead of sugar or honey, add roasted/unroasted seeds or nuts.  These additions not only give you more vegetables and whole foods in the day, they up the nutritional anty of the meal; always a good thing.  these veg don't collide; they are sweet and gentle and not loud.  They know how to elevate the hero of the meal.

Lunch ruts.  I remember (not so fondly) the years and years and YEARS of the routine sandwich.  Followed by the years and years and YEARS of boxed salads.  Ugh.  So tired.  Organic lettuce in a big see- through box has become popular because its so convenient.  But that's all it is.  There is no flavor to be found there and it's totally uninspiring.  So disappointing.  If you are enthusiastic about salads, you'll burn out fairly fast unless you change it up.  Slaws are flavorful, variations relate to all seasons, can be a complete meal and can be pretty to gorgeous in appearance.  They even improve in flavor on day 2 and even day 3. And with roasted cashews spilled over the top, well that's an invitation to nirvana. Using good, honest real lettuce makes a real salad.  Using a blend of three types of leaves makes it more interesting; include texture and color in your choice (ie: raddichio, endive, tender chard). Scissor in some fresh herbs like basil, tarragon, mint; it brightens the flavor.  Don't even think about dressing it with a bought bottle.  No matter it's organic. Simple apple cider or balsamic vinegar after drizzling evoo (extra virgin olive oil), add (pink) salt and pepper.  Clean, bright and delicious. A simple half of a perfectly ripe avocado, salt and pepper, with a squeeze of lemon is the height of luxury and satisfaction.  Chop up a bit of tomato sprinkle it over the avocado with some fresh parsley, cilantro or basil and you have a love variation encapsulated.

Soups are a winter staple, but can wear out their welcome after the 2nd or 3rd month of overuse.  Believe it or not, counterintuitively, going streamlined simple is a way to address thick, hearty winter soup burnout.  Miso is easy and full of nutrition; scoop a tablespoon from the miso box and pour boiling water over it, mixing well.  Top with scallions, tofu if you must and some scissored fresh herbs like chive to makes a complete impression.  Likewise, roasted beef bones made into a deep, rich broth with some rice noodles and scallions is another thin soup that packs a hearty wallop, enriching kidney chi to boot.  Variations would be to add some thin sliced jalapeño pepper, a squeeze of lime, whole tai basil, cilantro, bean sprouts and parsley gives a filling impression to our yearning selves.

Proteins proteins proteins.  We're obsessed with getting our proteins.  Nutritionally, proteins are needed in small amounts.  A portion of animal protein should only be the size of a deck of cards.  Nuts and legumes or whole grain (ie: rice)  make a complete protein.  Again, not a huge amount gives you what is required.  7-10 nuts with a quarter cup of cooked rice does it.  In these terms, proteins become a condiment-size to a meal not the big kahuna.  Proteins ARE in vegetables and herbs as well. Check the nutrition content in herbs I listed in my last post, Herbs: Nutrient packed flavor.  It was surprising to me how much protein is found there and in many greens.

The old standby lunch foods wedged between two pieces of bread (egg, tuna, chicken salad) have other possibilities than what we once knew.  We're used to a dense tuna, chicken, egg salad.  Dense in texture and flavor, combined with usually sub-prime mayonnaise.  In this state, we're used to eating 3 or more eggs at a sitting, or almost a full can of tuna.  Give some breath to these old standbys.  Combine any of these proteins with several vegetables.  Radish, dakon, scallion, 1-2 herbs, chopped spinach, celery, onion, different colored peppers, shredded carrot, capers, pickles.  The choices are almost limitless.  Your final effort should yield 1/3 protein to 2/3 veg.  Keep it all together lightly; a little yogurt/mayo combo (flavored with chive, curry, mustard, hot sauce, etc).  Or try a little evoo (extravirgin olive oil), balsamic, salt and pepper.  It doesn't have to be dense.  It begs not to be dense.  Take one or two gorgeous, generous pieces of whole lettuce (or delicate chard, young kale leaf), put a few tablespoons of the protein mix on it and roll it, tucking in ends like an egg roll or burrito to make a fat cigar shape.  It keeps it all together, is a delightful size and easy to handle, plus the addition of the lettuce gives you more vegetable/fiber.  Pack a few of them for lunch.  They keep and travel well.  You can add toasted seeds or nuts, a little grated cheese to the filling.  If you need more complex flavor, make a dipping sauce that is related to the "moistener" of the contents (i.e.: curried yogurt, evoo/vinegar).  Once one's attitude is altered to protein possibilities and portions and the larger role vegetables should play in our daily diet, we start to think differently, be more creative, think outside the (lunch) box.

If you are able, keeping a few often-used products in a work desk drawer is handy.  A small olive oil bottle to refill as needed, a small favorite vinegar, a whole lemon, an avocado for the week, some dry roasted nuts (an additional salted variety) and/or seeds, some pink salt, a piece of whole fruit or two, some dried fruit.  These can stave off raiding the snack machine indefinitely.  When you open the lemon, throw the used part into a glass of water to get a subtly spunky drink and some alkaline while you're at it.

Having a melt down?  Winter blues setting in? A sorrow anniversary has come around again?  Comfort and joy is required.  We don't have to turn to mac and cheese, sugar cookies and icecream to assuage the low spirits.  We've grown up and we have other options (some of these can be used for lunch as well!).

The simple ("gift of the gods") sweet potato, baked to carmelized perfection hits the spot.  Just bake it 400 degrees for a real long time, 1-1.5 hours, and eat (melts in your mouth goodness).  You don't even have to add butter, but if you have to, you have to.  Adding cinnamon at the end is a treat as well (good antioxidant, too).  While we're on veg, the good ole winter standby of roasted root vegetables is good hot or cold.  Potato, onion, carrots, parsnips, yams, beets, rhutabaga turnips.  Cut one of each up in pleasing shapes and sizes, toss all with olive oil, salt, pepper, fresh rosemary,  and thyme.  Bake in one layer on a cookie sheet at 400 degrees for 1h+; flip them midway.  They are really yummy if they're browned nicely; this means giving them lots of room on the pan, lots of heat space in-between components (might need two cookie sheets). If you make this a lot, try varying the vegetable (ie: pearl onions whole instead of sliced onions, parsnips instead of carrots, etc.).  Because roasted veg is always good, it's the perfect time to try unfamiliar vegetables like rutabagas, turnips, brussel sprouts, even cauliflower;  it's almost impossible to mess up roasted vegetables. Variation experiment with hot sauce, herb variations.  "Himmel und Erde” which means “Heaven and Earth, is a great German comfort food.  Equal parts potato, turnip, apple, peeled (if you have to), boiled together, mash w/ evoo or butter, salt and pepper, splash of (butter)milk or dollop of yogurt, maybe a little cinnamon. Yes, it's where heaven and earth meet, that is for sure.

Moving onto the complex carb hankering... ah, pasta; it in the past has assuaged all forms of boredom, depression, frustration and anger.  Weather unrelenting?  A bowl of pasta is a very good defense.  But, we know how habit forming this is (breaks down into sugars quickly, begging for more before long).  So, a good alternative is baked spagetti squash, turned out of shell, evoo'd, salt and pepper, topped with  homemade tomato sauce (opague some onions and garlic in evoo, throw in some cut up tomatoes or whole cherry tomatos, himalayan pink salt, red pepper flakes. scissor some fresh herbs--basil, parsley).  Sautee some wonderful. fresh mushrooms with sherry, top the squash with this dynamic duo. Bliss it out with shaved parmagiano.  Go to heaven.  

Then there is always the satisfying bowl of rice.  Leave the white rice behind for now and choose brown rice, dirty rice, black rice, Lundberg's red rice, etc.  Grate a couple of teaspoons of fresh romano over it, drizzle with olive oil, pink salt and pepper, fresh chopped herbs of your choice (cilantro, parsley, thyme) and some toasted nuts/seeds. It is the best comfort food there is especially if you're in a mood... lots of vitamin B in there to help with the lows.

Sour moods call for sweetness to offset.  It's easy to feel guilty here, we know we're supposed to ward off sugar.  But, a little "forbidden fruit" goes a long way, and with practice, one gets used to natural sweetness, additional sugar eventually feels like overkill.  Apples cooked in a variety of ways can be very satisfying.  Apple crisp is a delight;  use a lot of seeds, nuts, crystallized ginger, cinnamon, cardamon, oats and a healthy dollop of butter in the "crisp" part; sweeten if you have to with maple syrup. This is very comforting.  To make it extra decadent, eat warm with a dollop of whipping cream or coconut creme.  Beats out in spades cheap cookies and commercial sweets.  Baked apples have a similar composition, but they come in their beautiful, compact packages (and travel well!).  They can even be had for breakfast on the run with no guilt attached.  Often a cup of hot Rooibus tea with a little honey nips the sweet hankering in the bud.  But if you're at the end of the winter and have pretty much "tea'd" yourself out, a cup of hot cocoa with a dollop of coconut creme makes the inner child very happy.  Make it fresh with high grade cocoa, try using almond or coconut milk, grate a bit of fresh ginger, sweeten with honey or maple syrup and make it very rich and dark.  Add a pinch of cinnamon and/or chili pepper to give it some heat, bringing out the flavor exponentially.  The floating cream (coconut or heavy cream) is such a nice thing to sip through.  It puts the tea-blahs in their place.

As you may tell, my food philosophy doesn't include deprivation, or rigidity; nor should yours.  There is no absolutely bad anything that nature created for our sustenance  Bringing a black and white thinking to the table of nourishing ALL of me, just clamps down on exploration and pleasure.  What we eat should be fully pleasurable, fun and nourishing to body, mind and spirit.  

These are just a few suggestions to help switch up what might have become entrenched eating habits.  Making an attitude adjustment about what constitutes lunch, comfort foods and the "main course" (proteins) and how we can include more vegetables (happily!) through our eating adventures, will help us maintain our immune systems and overall wellness.  Curiosity is key.  Experimenting with this readjusted attitude, having some fun, trying unlikely choices opens us up.  This makes us more available to what we really want to eat and how we want to be.  Surprises are around every mealtime corner.

Modern Toiletry

The subject of toiletry has pertained to all people through all of time.  Ancient Egyptians mastered it making it an art form.  Medieval Europeans suffered a significant lack of engagement with it.  What does modern toiletry say about us and our relationship to wellness?

Toiletry is a type of self care.  It involves self-touch and self-appreciation.  Media-zation has considerably distorted the practice.  It has become dousing oneself in chemical-based colognes and products (to cover odor), masking aspects of ourself we would be culturally embarrassed by (hair, wrinkles, blemishes, scars).  Toiletry shouldn't be based on cultural embarrassment.  It's not a negative influence.  It's a celebration of the body we live in, an appreciation and honoring of our function.  We wash ourselves not only of dirt and sweat, but of dead cells and static energy.  We attend to rough skin and callus.  By touching and looking with appreciation (not condemnation), we mindfully care for ourselves.  This care changes our respiration rate and hormonal output.  It is a subtle message to the rest of me, a message of love, which impacts the entire organism.

Much like other basic activities in modern life, toiletry has gone to the wayside.  Basic activities like cooking a meal from scratch to feed the body (inclusive of spirit and soul) has become separated from most of me and has become mechanical.  So too, bathing becomes automatic, something we do because we should do it, but often it is missing the intention, the love of oneself that actually impacts our health and wellness. Like most things, we find shortcuts to move through eating and toileting as fast as we can.  In this rushed process, we eliminate care; care of ourselves on a dimensional level.  In a gym setting, I've watched with interest the absence of toiletry in others.  I'm not talking about people not showering after working out.  I'm talking about the lack of consciousness in the bathing and toiletry activity.  People barely dry off from a shower, throw clothes on and are out the door.  There is no awareness of their bodies in this way, of their skin or hair.  I sometimes think I am an observer outside a fast food restaurant; the sensibility is similar.

Toiletry involves our largest organ:  the epidermis-- skin.  Skin breathes.  It respirates, removing toxins. What we put on it is absorbed into our bloodstream, hence effecting the rest of our organ systems.  By subjecting it to seemingly benign chemicals, whether it be commercial soaps, shampoos, oils and lotions we further toxify ourselves as much as if we ingested these harsh substances.  So we need to take a look at the quality of water we use and the ingredients in these topicals.  It's possible to buy (and make!) lotions and oils that are whole, chemically free.  Appalachian Valley Natural Products http://www.av-at.com has lotions, oils, shampoos and other toiletry needs that fit this bill.  They sell a wide range of harvested/processed-with-integrity essential oils for you to customize the scent or desired energetic response of the scent-free product (i.e.: lavender good for relaxation, rosemary good for stimulation of hair follicles, etc).  They sell minimally processed lotions, like avocado butter and almond oil, good for hydration and softening respectively.

At the heart of all this, is the emotional and psychological aspect of basic self care.  It could be our (cultural) indoctrination of shame and contempt of the human body or the particular human body we live in with all its flaws and imperfections, impacts the cursory way we approach toiletry.  Or the guilt of not deserving the time, place, space or resources to manifest this type of care upon ourselves is another influence.  And then there is the denial, that intention and consciousness is not really that relevant to basic things like eating and bathing.  Just cook it, or sponge it and get it over with.  It would be interesting to try the experiment of taking one's daily shower as one usually does, with the addition of an awareness of how it is done (without changing anything about it).  And then on another day, taking one's daily shower with the addition of intention and care.  Conscious of the pressure of the cloth or sponge down the various limbs, the breath in the body as whole scents permeate the shower atmosphere.  How does it feel to take time and awareness in the drying process, noticing the small almost imperceptible needs of various parts; a small massage to a tired knee, a sandstone to a tough and callused heel.  Is there a difference?  What is the difference?  Look in the mirror, does this attention change how I feel, how I look, the tension levels in my body?  How does this effect me?  Is there an accumulated benefit if toiletry is regularly performed like this?

I had an interesting conversation with an old friend the other day.  We spoke about how it is the imperceptible and indirect actions which brings about meaningful, authentic change, not the direct and usually ego driven imposition of ideas or actions.  The small garden privately tended impacts the neighbors, impacts the person doing it, who then brings that influence into their day and to those with whom they interface.  The love and self care one shows oneself will mirror to the outside world, impacting all.  When we forgo these small opportunities of showing care to oneself or others, whether it be cooking a meal, or simply bathing with more awareness and self-love, we indirectly shower (pun intended) disregard, lack of awareness in our daily atmosphere.  This intrinsically leads to insensitivity and inconsideration.  A small act will do this:  what I care and don't care to put in or on my body, how I care or don't care to acknowledge about my body by lack of caring touch and regard. It's subtle yet pervasive.

Guilt's Pleasure and its Mayhem on Wellness

We are all susceptible to guilt. I remember, with astonishment, being a brand new mother and the feelings of guilt that panged me when my newborn threw up, or was gassy, or in any way unhappy.  I remember how shocking it was to feel this, not being used to that feeling, in that unfamiliar situation.  It was new and a somewhat ridiculous response, but there it was.

Depending on your cultural background, guilt can be a daily occurrence that riddles us with negativity, releasing stress hormones which significantly impact our health and wellness. Working with clients and my own self observations of guilt-visits indicates it is an indoctrination that has led to it becoming a fully ingrained habit.  A habit that is sapping our life force.  A habit established, probably, generations before us.

Something rings false when I feel that inclination to obliterate a feeling (usually negative) .  What is guilt good for?  Maybe it is the first bell rung asking for conscience to surface.  Maybe it is a precursor to remorse (I have my doubts on that one).  Mosquitoes serve a purpose (delectable food for birds and bats); so must guilt, I guess.

There is a difference between guilt and remorse.   Remorse is an actual feeling-meeting of "I can never do this again" and the sadness you did whatever you did to such an extent, your gut knows it can never happen again.  Remorse is a deep feeling that actually leads to behavior change.  Guilt is merely feeling bad, masks as having depth, with wringing of hands and "mea culpa", but the behavior associated to the action will usually be seen again and again.

There is some band-aid pleasure with guilt.  A superficial, "I feel bad-- that should do it, move on" kind of reaction.  We have guilt about accidents out of our control, tragedies somebody in us thinks we could have prevented even if they are an ocean and continent away, with people we often never met.  Guilt infiltrates what and how we eat, the way we spend money, our leisure time and relationships.  It undermines us, stresses us, brings bagfuls of negativity to our daily lives.  Yet, we minimize it, turn away and discount the hold it has on us.  There is some pleasure in the angst that is hard to let go of, some payback.

How to deal with guilt?  Guilt, like other mostly automatic negativity, doesn't appreciate the light.  Once an awareness and standing before it is possible, it atrophies quite naturally, slipping into the shadows whence it came.  So the work with guilt is bringing an awareness to it.  One might recognize it by the feeling in one's chest, the considerable tightening in a jaw or lower back.  One doesn't need to understand or analyze it.  But, we are required to be with it, breathe with it.  Find the silence in oneself while the manifestation of guilt begins to free fall.


Guilt and Worry.  Both so easy to discount, while being so wearing.  Is it because most of me hasn't been insistent enough on having a modicum of joy, hence allows for these large bouts of guilt/worry doses to transpire?  Or is it that most of me has confused a life worth living as having a lot of pain, sorrow, negativity; is it that introspection is mixed up with self-infliction?  Or maybe it truly is a life-long and generational indoctrination; a part of me, like a limb or an organ.  Yeah, it bothers me sometimes, but what are you going to do?

Guilt disables our sense of living without regret.  It ensures the cascade of stress hormones, taxing our bodies and our being.  A sense of well being and peace is the antidote to guilt.  But like what cutting oneself is for some people, the momentary pain of guilt is for others.  It feels sorta good.  Until that feeling is acknowledged, guilt will always be a distraction, a smoke screen we secretly (unconsciously?) cultivate, effectively keeping at bay the life worth living.