When it comes to eating nutritiously, there are many factors that get in the way.  It’s so much more than just the food.  Often there will be excuses and habitual thoughts that will get in the way.  Weekends are usually times that we stray from our regular patterns and let our eating “slip” a little.  If we have something left over in the fridge from the weekend, it makes sense to finish it on Monday.  This is fine, but make sure that you watch your mindset afterwards.  Make sure that your left over weekend meal doesn’t set you up for a week of binges and cravings.

I like to start off my Monday with a cleansing lunch.  I still make sure to add in protein and healthy fats but I try to avoid heavy lunches.  If you start your week with something unhealthy, your mind will often make excuses and say things like “You’ve already ruined the week so you may as well start eating better the following week.”

Today I had a mixed green salad with sunflower seeds, red peppers and quinoa.  It was very simple but it was what my body was asking for.  I went out for dinner twice this weekend, for a Turkish meal and an Italian meal.  They were both amazing meals but I craved something lighter today.  Before you make lunch or dinner today, try asking yourself what your body truly wants.  Turn your attention inside and listen to what you really desire.

When you’re starting to practice the idea of intuitive eating, also consider the season you’re in.  If the weather is warm outside, this is the time for lighter meals.  The produce that grows in the summer is derived from a cleansing nature.  Foods that grow in the winter usually need to be cooked, such as root vegetables for example.  These foods are building in nature and help to keep us warm during the winter months.

Quinoa and Bell Pepper Salad
3 cups mixed greens (watercress, arugula, spinach)
1 red pepper, chopped
3/4 cup quinoa (soaked, rinsed and cooked)
1/2 cup sunflower seeds

3 tbsp avocado oil
1 tbsp flax seed oil
1 tsp white wine vinegar
1 tbsp fresh lemon balm, minced
1/2 clove garlic, minced
1 tsp lemon zest, grated finely
Sea salt and cracked pepper to taste