How Not To Stress Eat During a Quarantine
We are living in stressful and uncertain times and the majority of the country is under some form of a stay at home order. By the way…. PLEASE DO!!!! Many people have reached out to say they have been eating too much while at home and eating things they normally wouldn’t in large quantities. So, what can you do? First and for most, do not be in denial about your feelings. It is more than OK to feel stress, anxiety, loneliness and fear during this time, but it is not a good idea to stay in denial about it. Feel it and embrace this time as an opportunity to do/visualize all the things you would like to be when this passes. We all say we never have enough time to do the things we want or need to do. Now we have that time. Here are just a few things to stop that stress eating while at home.
- Go back to food journaling. Stay accountable to yourself for what you are eating. Food has power and it can give us strength or it can create disease. Have frozen and canned vegetables and fruits, beans, fish-whatever you can get to stay healthy
- Do not work/entertain where you eat. Keep those environments very separate. What will you do in a room full of food? EAT. so do not plop your laptop or puzzle down on the kitchen table, move it far away from the kitchen.
- Try a new exercise or start to exercise! So many trainers and sites are offering free workouts online while we are all inside staying safe. Maybe you always wanted to try yoga, barre or zumba. Now is the time to go for it. Add in those things you never had time for before, like stretching and balance practice.
- Meditate. Now more than ever, we need a practice to help lower those cortisol levels and keep us grounded. Breathe in and out, deeply, say this too shall pass, try and app: Headspace, Happify, or Calm for example.
- Keep your sleep, eating and wake cycles consistent. Just because we have no where to go does not mean we should not keep a routine. It will help with cravings and keep you grounded.
- Stay as well hydrated as possible with a goal of 8, eight ounce glasses of water a day.
- Practice gratitude. Find at least one thing to be grateful for each day. It can change your perspective on how you feel. You don’t have to stay home, you get to stay home to be safe. Be thankful for all those that are helping during this time: Doctors, nurses, support staff, postal workers, pharmacists, grocers, garbage collectors and more….
- Read that good book that you never had time for, watch an educational program or listen to a podcast. Harvard Health has some great ones, listen to a TED talk, watch some youtube or a comedy special.
- Practice some indulgent self care. Take a bubble bath, do a facial mask, mani/pedi or body scrub-create a spa in your house.
- Clean that closet/basement/attic that you have been avoiding because you never have time!
I truly hope that when we flatten the curve and return to some sense of normalcy, we will have all learned not to take anything for granted, appreciate who and what we have and that we will be better, more giving people with a new perspective. Stay safe and healthy. Please listen to CDC guidelines: Stay home, practice self distancing, wash your hands, don’t touch your face, if you must go out wear a mask (but save N95 for health practitioners or the immunocompromised)-there are plenty of sites online showing how to make your own mask at home. Sending love and prayers to all.
White Bean, Sweet Potato and Kale Soup
- Total Time: 35-40 minutes
- Yield: Serves 6 1x
INGREDIENTS
1 small white onion, roughly chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1-14.5 ounce can fire-roasted diced tomatoes
5 cups vegetable stock
1 medium sweet potato, peeled and diced
1-15.5 ounce can cannellini beans, drained and rinsed
3/4 cup quinoa, rinsed in cold water
2 cups roughly chopped Lacinato kale, stems removed
INSTRUCTIONS
Heat the olive oil in a large saucepan over medium high heat. Sauté the onions until they start to soften, about 3-5 minutes. Add the garlic, red pepper flakes, salt, pepper and cook for another minute until fragrant.
Stir in the tomatoes, stock, sweet potatoes and beans. Bring to a boil, reduce heat and simmer for 15 minutes. Add the quinoa and continue simmering for 10 minutes. Stir in the kale and simmer for 5 minutes until it has wilted.
Season with additional salt and pepper to taste before serving.
