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Recipes That Feed Your Joy!

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About
Recipe Index
Cookbooks
Programs
- Recipe Club
- Conscious Eating
Blog

About
Recipe Index
Cookbooks
Programs
- Recipe Club
- Conscious Eating
Blog

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A Taste of Gratitude: Thanksgiving eCookbook
$7.99 Add to cart
Feed Your Joy! – Digital Cookbook
$24.99 Add to cart

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I arrived at my Sunday morning today with a to-do list a MILE long. Part of me was a little excited about the idea of white-knuckling through it and accomplishing a million things today, but a wiser part of me knew that I need to slow down and that this is the road to burnout.

Do I really need to do all that stuff today?

I've been thinking too about the natural rhythms of the seasons, which are built into our bodies. Autumn represents the energy of slowing down, and settling, and that's what our bodies want to do. But often our minds don't listen, and we keep pushing anyway.

This time of year is a transition. It's a transition from summer energy and productivity to winter hibernation, and reflection. Us humans tend not to be very comfortable with transitions. Transitions tend to be confronting. We can have a lot of resistance, because our minds our wired for clinging, and holding on.

But our bodies, in their infinite and kind wisdom, are trying to tell us to let go.

And if you're thinking: “My life is too demanding and I can't rest,” I invite you to challenge that notion. Are there really NO moments in your day where you could add a spacious, restful pause?

There are opportunities for rest in every moment of the day, no matter how busy we feel.

Can you release tension in your forehead while you're reading these words?

Can you pause your work for 10 seconds to relax your shoulders and take a deep belly breath to connect with the body?

Can you pause between bites of food to take one breath for gratitude?

What tasks can you let go of today?

What resistance can you let go of today?

How can you soften?

Even just saying the word "soften" makes a difference for me.

The work we do in Conscious Eating Community is about living our lives softly, gently, and working kindly with our bodies instead of fighting against them. When we practice this kind of softening and relaxing, our food issues are then able to melt into the background of our lives and cause so much less suffering.

Right now we are offering a free month in Conscious Eating Community, commitment and risk free. Come see what we're about! 🥰

https://community.consciouseating.co/

katiesconsciouskitchen

•

I arrived at my Sunday morning today with a to-do list a MILE long. Part of me was a little excited about the idea of white-knuckling through it and accomplishing a million things today, but a wiser part of me knew that I need to slow down and that this is the road to burnout.

Do I really need to do all that stuff today?

I've been thinking too about the natural rhythms of the seasons, which are built into our bodies. Autumn represents the energy of slowing down, and settling, and that's what our bodies want to do. But often our minds don't listen, and we keep pushing anyway.

This time of year is a transition. It's a transition from summer energy and productivity to winter hibernation, and reflection. Us humans tend not to be very comfortable with transitions. Transitions tend to be confronting. We can have a lot of resistance, because our minds our wired for clinging, and holding on.

But our bodies, in their infinite and kind wisdom, are trying to tell us to let go.

And if you're thinking: “My life is too demanding and I can't rest,” I invite you to challenge that notion. Are there really NO moments in your day where you could add a spacious, restful pause?

There are opportunities for rest in every moment of the day, no matter how busy we feel.

Can you release tension in your forehead while you're reading these words?

Can you pause your work for 10 seconds to relax your shoulders and take a deep belly breath to connect with the body?

Can you pause between bites of food to take one breath for gratitude?

What tasks can you let go of today?

What resistance can you let go of today?

How can you soften?

Even just saying the word "soften" makes a difference for me.

The work we do in Conscious Eating Community is about living our lives softly, gently, and working kindly with our bodies instead of fighting against them. When we practice this kind of softening and relaxing, our food issues are then able to melt into the background of our lives and cause so much less suffering.

Right now we are offering a free month in Conscious Eating Community, commitment and risk free. Come see what we're about! 🥰

https://community.consciouseating.co/

3 days ago

View on Instagram |

1/12

⏰ 30% Off Cookbook Sale Ends Today!!⁠
⁠
Looking for a good holiday gift for your vegetable loving foodie friends and family?⁠
⁠
People are LOVING this treasure trove of delicious, healthy meal ideas, and buying it for everyone they know. It's definitely the BEST thing I've created to date. #humblebrag⁠
⁠
Grab copies for all your people at a discount through the end of the day today!⁠
⁠
Go to my store at katiesconsciouskitchen.com/shop⁠
and use the discount code BLACKFRIDAY at checkout.⁠
⁠
#joyfuleating #feedyourjoy #katiesconsciouskitchen #consciouseating #healthyrecipes #yum #veggielover #blackfridaydeals⁠

katiesconsciouskitchen

•

⏰ 30% Off Cookbook Sale Ends Today!!⁠
⁠
Looking for a good holiday gift for your vegetable loving foodie friends and family?⁠
⁠
People are LOVING this treasure trove of delicious, healthy meal ideas, and buying it for everyone they know. It's definitely the BEST thing I've created to date. #humblebrag⁠
⁠
Grab copies for all your people at a discount through the end of the day today!⁠
⁠
Go to my store at katiesconsciouskitchen.com/shop⁠
and use the discount code BLACKFRIDAY at checkout.⁠
⁠
#joyfuleating #feedyourjoy #katiesconsciouskitchen #consciouseating #healthyrecipes #yum #veggielover #blackfridaydeals⁠

4 days ago

View on Instagram |

2/12

There's such a temptation on food-focused holidays to completely tune out of the body and either enter into a war with food cravings or go for full-on gluttony.⁠
⁠
I'm not here to judge any gluttonous or restrictive eating behaviors, but can you fully show up to whatever happens today?⁠
⁠
Can you offer yourself and your body loving awareness throughout the day, regardless of how you eat?

katiesconsciouskitchen

•

There's such a temptation on food-focused holidays to completely tune out of the body and either enter into a war with food cravings or go for full-on gluttony.⁠
⁠
I'm not here to judge any gluttonous or restrictive eating behaviors, but can you fully show up to whatever happens today?⁠
⁠
Can you offer yourself and your body loving awareness throughout the day, regardless of how you eat?

7 days ago

View on Instagram |

3/12

🦃 10 Days of Thanksgiving Recipes! ⁠
⁠
Day 10: Beet & Butternut Split Soup

Last but not least, this beautiful soup inspired by wonderful @foodmuse. ⁠The bright, sweet, and earthy flavors in this pairing are as complimentary as their colors. Both soups are easy to make, and the visual presentation when you pour them together in the same bowl is just so impressive, even if you do a sloppy job with the pouring!⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠

⁠Butternut Orange Soup
1 large onion, diced
1 large butternut squash (or 3½ cups cubed raw squash)
1/2 can (1 cup) coconut milk
zest of 1 orange
3 garlic cloves
2 cups (16 oz) veggie stock
2 tsp salt

Beet Lemon Soup
1 large onion, diced
1 cup carrots, diced
2½ cups beets, cubed
1/2 can (1 cup) coconut milk
zest of 2 lemons
3-4 garlic cloves
2 cups (16 oz) veggie stock
pinch fresh or dried dill
2 tsp salt

Garnish
dollop of yogurt or sour cream
sprinkle of pumpkin seeds
chopped green onions, chives, dill, thyme, or fresh cilantro

Sauté Veggies:
Place two large soup pots on the stove.
Add a splash of oil to each pot, and half of the onions to each.
Add the squash to one pot, and the beets and carrots to the other.
Sauté for 7-8 minutes.

Simmer The Soups:
Add 2 cups of broth to each pot, bring to a boil, cover, and simmer for 30 minutes.

Finish & Puree Both Soups:
When the ingredients of both soups are fork tender, divide the can of coconut milk in half (be sure to shake or mix the can well).
Add half of the can to each soup.
Add the seasonings to each soup.
Add 2 tsp of salt to each.
Carefully purée both soups in either a blender in small batches or with an immersion blender.

Pour and Garnish:
The two soups should be the same thickness and texture. Adjust with water or broth if this is not the case.
Put each soup in two large containers with pour spouts. Pour the two soups into the bowl simultaneously and at the same rate, one with each hand. Have fun!
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
I hope you enjoyed this roundup the past 10 days of Thanksgiving recipes! If you celebrate Thanksgiving, hope you have a wonderful holiday tomorrow and can pause to invite in some gratitude. 🙏

What are you feeling grateful for today?

katiesconsciouskitchen

•

🦃 10 Days of Thanksgiving Recipes! ⁠
⁠
Day 10: Beet & Butternut Split Soup

Last but not least, this beautiful soup inspired by wonderful @foodmuse. ⁠The bright, sweet, and earthy flavors in this pairing are as complimentary as their colors. Both soups are easy to make, and the visual presentation when you pour them together in the same bowl is just so impressive, even if you do a sloppy job with the pouring!⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠

⁠Butternut Orange Soup
1 large onion, diced
1 large butternut squash (or 3½ cups cubed raw squash)
1/2 can (1 cup) coconut milk
zest of 1 orange
3 garlic cloves
2 cups (16 oz) veggie stock
2 tsp salt

Beet Lemon Soup
1 large onion, diced
1 cup carrots, diced
2½ cups beets, cubed
1/2 can (1 cup) coconut milk
zest of 2 lemons
3-4 garlic cloves
2 cups (16 oz) veggie stock
pinch fresh or dried dill
2 tsp salt

Garnish
dollop of yogurt or sour cream
sprinkle of pumpkin seeds
chopped green onions, chives, dill, thyme, or fresh cilantro

Sauté Veggies:
Place two large soup pots on the stove.
Add a splash of oil to each pot, and half of the onions to each.
Add the squash to one pot, and the beets and carrots to the other.
Sauté for 7-8 minutes.

Simmer The Soups:
Add 2 cups of broth to each pot, bring to a boil, cover, and simmer for 30 minutes.

Finish & Puree Both Soups:
When the ingredients of both soups are fork tender, divide the can of coconut milk in half (be sure to shake or mix the can well).
Add half of the can to each soup.
Add the seasonings to each soup.
Add 2 tsp of salt to each.
Carefully purée both soups in either a blender in small batches or with an immersion blender.

Pour and Garnish:
The two soups should be the same thickness and texture. Adjust with water or broth if this is not the case.
Put each soup in two large containers with pour spouts. Pour the two soups into the bowl simultaneously and at the same rate, one with each hand. Have fun!
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
I hope you enjoyed this roundup the past 10 days of Thanksgiving recipes! If you celebrate Thanksgiving, hope you have a wonderful holiday tomorrow and can pause to invite in some gratitude. 🙏

What are you feeling grateful for today?

1 week ago

View on Instagram |

4/12

katiesconsciouskitchen

•

1 week ago

View on Instagram |

5/12

🦃 10 Days of Thanksgiving Recipes! ⁠
⁠
Day 9: Brussels Sprout & Apple Slaw⁠
⁠
Brussels sprouts are basically mini cabbages, and as such they make wonderful slaw! This yummy raw slaw is dressed with a tangy honey mustard dressing, sweet apples and cranberries, and pecans for a bit of crunch. ⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
Slaw:⁠
1 pound brussels sprouts (trimmed and thinly sliced)⁠
1 honey crisp apple (diced)⁠
1/3 cup dried cranberries (or dried cherries)⁠
1/3 cup pecans (or slivered almonds, sunflower seeds, or other crunch of choice)⁠
⁠
Dressing:⁠
1/4 cup extra-virgin olive oil⁠
2 tbsp apple cider vinegar⁠
1 tbsp Dijon mustard⁠
1 tbsp honey⁠
1 garlic clove (finely minced)⁠
1/4 tsp sea salt⁠
⁠
To shred the brussels sprouts, first trim the bottom off and then cut them in half lengthwise. Hold them cut side down and thinly chop perpendicular to the core, like you would if you were cutting a cabbage or an onion into thin ribbons.⁠
Mix the dressing ingredients in a cup with a fork, and toss with the diced apples, shredded brussels sprouts, pecans, and dried fruit.⁠
This salad gets even yummier the longer it sits, so I like to make it a few hours ahead to let the brussels sprouts absorb all the juices and flavors.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
I'll get around to posting all of these recipes on my blog eventually (this season of life is craaaazy busy!) but if you want my entire Thanksgiving collection right NOW, grab it here 👇⁠
⁠
https://katiesconsciouskitchen.com/product/thanksgiving-cookbook/ ⁠
⁠
.⁠
.⁠
.⁠
⁠
#joyfuleating #eatgoodfeelgood #realfoodie #nourishyourbody #nourishingfoods #balancedmeals #intuitiveeating #brightlinebites #simpleeats #healthyoptions #plantfoods #plantpowered #veggielover #thanksgivingmealideas #thanksgivingrecipes #healthythanksgiving

katiesconsciouskitchen

•

🦃 10 Days of Thanksgiving Recipes! ⁠
⁠
Day 9: Brussels Sprout & Apple Slaw⁠
⁠
Brussels sprouts are basically mini cabbages, and as such they make wonderful slaw! This yummy raw slaw is dressed with a tangy honey mustard dressing, sweet apples and cranberries, and pecans for a bit of crunch. ⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
Slaw:⁠
1 pound brussels sprouts (trimmed and thinly sliced)⁠
1 honey crisp apple (diced)⁠
1/3 cup dried cranberries (or dried cherries)⁠
1/3 cup pecans (or slivered almonds, sunflower seeds, or other crunch of choice)⁠
⁠
Dressing:⁠
1/4 cup extra-virgin olive oil⁠
2 tbsp apple cider vinegar⁠
1 tbsp Dijon mustard⁠
1 tbsp honey⁠
1 garlic clove (finely minced)⁠
1/4 tsp sea salt⁠
⁠
To shred the brussels sprouts, first trim the bottom off and then cut them in half lengthwise. Hold them cut side down and thinly chop perpendicular to the core, like you would if you were cutting a cabbage or an onion into thin ribbons.⁠
Mix the dressing ingredients in a cup with a fork, and toss with the diced apples, shredded brussels sprouts, pecans, and dried fruit.⁠
This salad gets even yummier the longer it sits, so I like to make it a few hours ahead to let the brussels sprouts absorb all the juices and flavors.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
I'll get around to posting all of these recipes on my blog eventually (this season of life is craaaazy busy!) but if you want my entire Thanksgiving collection right NOW, grab it here 👇⁠
⁠
https://katiesconsciouskitchen.com/product/thanksgiving-cookbook/ ⁠
⁠
.⁠
.⁠
.⁠
⁠
#joyfuleating #eatgoodfeelgood #realfoodie #nourishyourbody #nourishingfoods #balancedmeals #intuitiveeating #brightlinebites #simpleeats #healthyoptions #plantfoods #plantpowered #veggielover #thanksgivingmealideas #thanksgivingrecipes #healthythanksgiving

1 week ago

View on Instagram |

6/12

Share in the comments below!⁠

katiesconsciouskitchen

•

Share in the comments below!⁠

1 week ago

View on Instagram |

7/12

🦃 10 Days of Thanksgiving Recipes! ⁠
⁠
Day 8: Rosemary Apple Root Roast⁠
⁠
Did you know you can roast apples? When added to a pan of roasted roots like this they add some yummy fall sweetness, perfectly paired with festive rosemary.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
1 lb mixed root vegetables (such as parsnips, beets, potatoes, carrots, sweet potatoes, sunchokes, celeriac) large dice⁠
2 apples, diced⁠
1 tbsp olive oil⁠
1 tbsp minced fresh rosemary (or substitute dried rosemary)⁠
sea salt and fresh ground pepper⁠
⁠
Preheat the oven to 400°F.⁠
Line a large sheet pan or baking sheet with parchment paper (not wax paper!) Chop the veggies to be a similar sized dice, so they all take the same amount of time to cook, with the exception of the beets which I usually chop a little smaller than everything else to compensate for their slightly longer cook time.⁠
Distribute the veggies in a single layer on the pan, giving them a little space. Lightly drizzle oil on them (they don't need much because of the parchment paper), add salt and pepper, and toss to coat with your hands.⁠
Roast for 20 minutes, until about 10 minutes away from being done. Remove from the oven and add the diced apple and chopped rosemary and toss everything together on the pan.⁠
Continue roasting about 10 minutes, until the apples are soft and the veggies are carmelized and fork tender. Garnish with sprigs of fresh rosemary and transfer to a pretty serving dish.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
I'll get around to posting all of these recipes on my blog eventually (this season of life is craaaazy busy!) but if you want my entire Thanksgiving collection right NOW, grab it here 👇⁠
⁠
https://katiesconsciouskitchen.com/product/thanksgiving-cookbook/ ⁠
⁠
.⁠
.⁠
.⁠
⁠
#joyfuleating #eatgoodfeelgood #realfoodie #nourishyourbody #nourishingfoods #balancedmeals #intuitiveeating #brightlinebites #simpleeats #healthyoptions #plantfoods #plantpowered #veggielover #thanksgivingmealideas #thanksgivingrecipes #healthythanksgiving

katiesconsciouskitchen

•

🦃 10 Days of Thanksgiving Recipes! ⁠
⁠
Day 8: Rosemary Apple Root Roast⁠
⁠
Did you know you can roast apples? When added to a pan of roasted roots like this they add some yummy fall sweetness, perfectly paired with festive rosemary.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
1 lb mixed root vegetables (such as parsnips, beets, potatoes, carrots, sweet potatoes, sunchokes, celeriac) large dice⁠
2 apples, diced⁠
1 tbsp olive oil⁠
1 tbsp minced fresh rosemary (or substitute dried rosemary)⁠
sea salt and fresh ground pepper⁠
⁠
Preheat the oven to 400°F.⁠
Line a large sheet pan or baking sheet with parchment paper (not wax paper!) Chop the veggies to be a similar sized dice, so they all take the same amount of time to cook, with the exception of the beets which I usually chop a little smaller than everything else to compensate for their slightly longer cook time.⁠
Distribute the veggies in a single layer on the pan, giving them a little space. Lightly drizzle oil on them (they don't need much because of the parchment paper), add salt and pepper, and toss to coat with your hands.⁠
Roast for 20 minutes, until about 10 minutes away from being done. Remove from the oven and add the diced apple and chopped rosemary and toss everything together on the pan.⁠
Continue roasting about 10 minutes, until the apples are soft and the veggies are carmelized and fork tender. Garnish with sprigs of fresh rosemary and transfer to a pretty serving dish.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
I'll get around to posting all of these recipes on my blog eventually (this season of life is craaaazy busy!) but if you want my entire Thanksgiving collection right NOW, grab it here 👇⁠
⁠
https://katiesconsciouskitchen.com/product/thanksgiving-cookbook/ ⁠
⁠
.⁠
.⁠
.⁠
⁠
#joyfuleating #eatgoodfeelgood #realfoodie #nourishyourbody #nourishingfoods #balancedmeals #intuitiveeating #brightlinebites #simpleeats #healthyoptions #plantfoods #plantpowered #veggielover #thanksgivingmealideas #thanksgivingrecipes #healthythanksgiving

1 week ago

View on Instagram |

8/12

If you're interested in walking this path along with us, you can check out our free video series at community.consciouseating.co 💕🙏⁠
⁠
.⁠
.⁠
.⁠
#consciouseating #consciouseatingcommunity #mindfuleating #mindfulness #consciouseatingpath #consciouseatingjourney

katiesconsciouskitchen

•

If you're interested in walking this path along with us, you can check out our free video series at community.consciouseating.co 💕🙏⁠
⁠
.⁠
.⁠
.⁠
#consciouseating #consciouseatingcommunity #mindfuleating #mindfulness #consciouseatingpath #consciouseatingjourney

1 week ago

View on Instagram |

9/12

🦃 10 Days of Thanksgiving Recipes! ⁠
⁠
Day 7: Spinach & Pear Salad w/ Spiced Nuts⁠
⁠
I don’t think we’ve ever had a holiday meal without this salad on the table. In our family, it represents the end of the fall harvest and togetherness. These spiced nuts are also a huge family favorite.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
Salad:⁠
6 cups spinach (or butter lettuce)⁠
3 ripe pears (diced)⁠
1/2 pomegranate (seeded)⁠
1/4 cup feta cheese (or plant-based alternative of choice)⁠
balsamic vinaigrette⁠
⁠
Spiced Nuts:⁠
2 cups pecans (or walnuts, whole or chopped)⁠
3 tsp coconut oil (or canola oil)⁠
2 tbsp sugar (or sweetener of choice)⁠
zest of one orange⁠
3 tsp curry powder⁠
1 tsp grated fresh ginger root⁠
⁠
Line a baking sheet with parchment paper and preheat the oven to 350°F.⁠
Toss the nuts on the pan with the oil and honey until well coated. Sprinkle the remaining ingredients over the nuts and toss well.⁠
Roast for 10-15 minutes. They are done when bits of the mixture on the pan are dark orange and caramelized, even though the nuts will be soft. Set them aside to cool and harden for 10 minutes or so before transferring them to an airtight container.⁠
Toss the spinach with balsamic vinaigrette.⁠
Sprinkle the salad ingredients on top of the bed of spinach for the prettiest presentation.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
I'll get around to posting all of these recipes on my blog eventually (this season of life is craaaazy busy!) but if you want my entire Thanksgiving collection right NOW, grab it here 👇⁠
⁠
https://katiesconsciouskitchen.com/product/thanksgiving-cookbook/ ⁠
⁠
.⁠
.⁠
.⁠
⁠
#joyfuleating #eatgoodfeelgood #realfoodie #nourishyourbody #nourishingfoods #balancedmeals #intuitiveeating #brightlinebites #simpleeats #healthyoptions #plantfoods #plantpowered #veggielover #thanksgivingmealideas #thanksgivingrecipes #healthythanksgiving

katiesconsciouskitchen

•

🦃 10 Days of Thanksgiving Recipes! ⁠
⁠
Day 7: Spinach & Pear Salad w/ Spiced Nuts⁠
⁠
I don’t think we’ve ever had a holiday meal without this salad on the table. In our family, it represents the end of the fall harvest and togetherness. These spiced nuts are also a huge family favorite.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
Salad:⁠
6 cups spinach (or butter lettuce)⁠
3 ripe pears (diced)⁠
1/2 pomegranate (seeded)⁠
1/4 cup feta cheese (or plant-based alternative of choice)⁠
balsamic vinaigrette⁠
⁠
Spiced Nuts:⁠
2 cups pecans (or walnuts, whole or chopped)⁠
3 tsp coconut oil (or canola oil)⁠
2 tbsp sugar (or sweetener of choice)⁠
zest of one orange⁠
3 tsp curry powder⁠
1 tsp grated fresh ginger root⁠
⁠
Line a baking sheet with parchment paper and preheat the oven to 350°F.⁠
Toss the nuts on the pan with the oil and honey until well coated. Sprinkle the remaining ingredients over the nuts and toss well.⁠
Roast for 10-15 minutes. They are done when bits of the mixture on the pan are dark orange and caramelized, even though the nuts will be soft. Set them aside to cool and harden for 10 minutes or so before transferring them to an airtight container.⁠
Toss the spinach with balsamic vinaigrette.⁠
Sprinkle the salad ingredients on top of the bed of spinach for the prettiest presentation.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
I'll get around to posting all of these recipes on my blog eventually (this season of life is craaaazy busy!) but if you want my entire Thanksgiving collection right NOW, grab it here 👇⁠
⁠
https://katiesconsciouskitchen.com/product/thanksgiving-cookbook/ ⁠
⁠
.⁠
.⁠
.⁠
⁠
#joyfuleating #eatgoodfeelgood #realfoodie #nourishyourbody #nourishingfoods #balancedmeals #intuitiveeating #brightlinebites #simpleeats #healthyoptions #plantfoods #plantpowered #veggielover #thanksgivingmealideas #thanksgivingrecipes #healthythanksgiving

2 weeks ago

View on Instagram |

10/12

katiesconsciouskitchen

•

I went clothes shopping this weekend and couldn't help but notice that my pant size ranged from 8 to 14, depending on where I was shopping.⁠

One minute a size 8 felt roomy and comfortable. The next minute a size 14 felt tight and stifling. And when it came to dresses and sweaters, I found that I fit comfortably into smalls, mediums, larges, and extra larges, depending on the style and brand.

As I was trying on clothes, I noticed a swirl of judgey mental chatter about my body starting up. My mind automatically started evaluating the size of my body as “ok” or “not ok” depending on what arbitrary number that brand decided to give that particular pair of pants. My mind made all kinds of stories about those numbers.

But then I caught myself and remembered my mindfulness tools. Right then and there in the dressing room I did a quick “turnaround” on the thoughts that were coming up, released them, and returned to shopping.

The turnaround that came to mind in that moment was changing “my body is too big” to “these clothes are too small.” That new thought felt kinder and more true.

Why should my body change to fit into these clothes? Every body is uniquely shaped and sized, so why do we give so much meaning to how well a particular item of clothing fits? Why do we spend so much energy worrying about our size?

In Conscious Eating Community, we don't shift our relationship by sitting on a meditation cushion all day (although formal practice does have it's place). We progress along the path by weaving mindfulness practice into daily life, so that we can work with swirly moments whenever they come up naturally in our day.

The “turnaround” process that we use for letting go of body shame and self-aggressive thoughts can be done in literally seconds. The more we practice the process, the more it becomes a habit of mind to observe the thoughts without latching onto them.

Do you cling to clothing size as a marker of your "progress" or "success" with your eating or exercise habits? Is it helpful, or crazy-making?⁠

What if instead we just chose clothes that we feel comfortable, confident, and radiant in, and completely ignored the numbers?⁠

#consciouseating

2 weeks ago

View on Instagram |

11/12

🦃 10 Days of Thanksgiving Recipes! ⁠
⁠
Day 6: Butternut Squash & Pear Soup⁠
⁠
⁠I don't think a holiday season has ever gone by in our family without us bringing this soup to a gathering. The flavors pair beautifully with everything on the table, and it's always a crowd pleaser.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
1 butternut squash (about 2 lbs)⁠
2 bartlett pears (cored and diced)⁠
2 tbsp coconut oil (or olive oil)⁠
1 onion (diced)⁠
2 cloves garlic, minced⁠
2 tsp fresh ginger root (grated or minced)⁠
1 tsp curry powder⁠
1 tsp salt⁠
4 cups vegetable broth⁠
1/2 cup coconut milk (4 oz)⁠
drizzle of coconut milk, to garnish⁠
⁠
Sauté the onion in a large dutch oven or heavy bottomed pot in a little bit of oil over medium heat. (You can dry sauté covered with a lid to prevent sticking for an oil-free soup)⁠
Add the garlic, ginger, and curry powder and stir for a minute, until fragrant.⁠
Add the butternut squash, pears, and broth and reduce to a simmer. Cook for 10 - 15 minutes, or until the squash is soft and easily pierced with a fork.⁠
Add the coconut milk and a pinch of salt and transfer the soup to a blender or blend with an immersion blender until creamy.⁠
Garnish with a drizzle of coconut milk using any container with a pouring spout.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
I'll get around to posting all of these recipes on my blog eventually (this season of life is craaaazy busy!) but if you want my entire Thanksgiving collection right NOW, grab it here 👇⁠
⁠
https://katiesconsciouskitchen.com/product/thanksgiving-cookbook/ ⁠
⁠
.⁠
.⁠
.⁠
⁠
#joyfuleating #eatgoodfeelgood #realfoodie #nourishyourbody #nourishingfoods #balancedmeals #intuitiveeating #brightlinebites #simpleeats #healthyoptions #plantfoods #plantpowered #veggielover #thanksgivingmealideas #thanksgivingrecipes #healthythanksgiving

katiesconsciouskitchen

•

🦃 10 Days of Thanksgiving Recipes! ⁠
⁠
Day 6: Butternut Squash & Pear Soup⁠
⁠
⁠I don't think a holiday season has ever gone by in our family without us bringing this soup to a gathering. The flavors pair beautifully with everything on the table, and it's always a crowd pleaser.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
1 butternut squash (about 2 lbs)⁠
2 bartlett pears (cored and diced)⁠
2 tbsp coconut oil (or olive oil)⁠
1 onion (diced)⁠
2 cloves garlic, minced⁠
2 tsp fresh ginger root (grated or minced)⁠
1 tsp curry powder⁠
1 tsp salt⁠
4 cups vegetable broth⁠
1/2 cup coconut milk (4 oz)⁠
drizzle of coconut milk, to garnish⁠
⁠
Sauté the onion in a large dutch oven or heavy bottomed pot in a little bit of oil over medium heat. (You can dry sauté covered with a lid to prevent sticking for an oil-free soup)⁠
Add the garlic, ginger, and curry powder and stir for a minute, until fragrant.⁠
Add the butternut squash, pears, and broth and reduce to a simmer. Cook for 10 – 15 minutes, or until the squash is soft and easily pierced with a fork.⁠
Add the coconut milk and a pinch of salt and transfer the soup to a blender or blend with an immersion blender until creamy.⁠
Garnish with a drizzle of coconut milk using any container with a pouring spout.⁠
⁠
🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂🍂⁠
⁠
I'll get around to posting all of these recipes on my blog eventually (this season of life is craaaazy busy!) but if you want my entire Thanksgiving collection right NOW, grab it here 👇⁠
⁠
https://katiesconsciouskitchen.com/product/thanksgiving-cookbook/ ⁠
⁠
.⁠
.⁠
.⁠
⁠
#joyfuleating #eatgoodfeelgood #realfoodie #nourishyourbody #nourishingfoods #balancedmeals #intuitiveeating #brightlinebites #simpleeats #healthyoptions #plantfoods #plantpowered #veggielover #thanksgivingmealideas #thanksgivingrecipes #healthythanksgiving

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