It’s not uncommon for women to loathe, rather than love themselves, especially when it comes to body image. This attitude of “not good enough” can lead to any number of negative outcomes, including depression, anxiety, and even eating disorders. I’m sure you’ve experienced moments of self loathing and hating your body, and you may even being going through it now.
What You'll Learn in this Episode:
- 5 heart-centered steps that will help you easily develop a lifelong habit of loving and nurturing your body (rather than yo-yo dieting and worrying about your weight until the day you die).
- How to interrupt your negative behavior patterns around food (and what to do instead when those cravings hit).
- The “feed the truth and starve the lies” strategy for improving your body image.
- Why it’s much easier to nurture your body when you see it with loving eyes.
- How shining light on your shame and speaking the truth about your your thoughts and feelings can eliminate all self loathing.
- And much more!
Nuggets of Wisdom from Natalie:
“Bob Goff said, ‘Most people need love and acceptance a lot more than they need advice.' I have seen that in so many people I’ve come into contact with. Somebody that hears you, sees you, and accepts you for who you are, can be such a powerful influence. Most people know instinctively what they need to do next. They don’t need your advice but they just need to know that you believe in them.”
“I started paying attention more closely to my thoughts and not giving the thoughts that didn’t serve me any more attention. I fed the truth and starved the lies.”
“Once I shared with one person the truth of what was going on, it lost its power over me. The thoughts were gone. Getting that into the light healed me. Finding a safe person helped me find the healing that I needed.”
What does it mean to be a Vibrant Happy Woman?
“Walk into various parts of your day with an intention for how I want to show up and being really present and engaging with all of my senses and feeling what it means to be alive and loving life and having a sense of awe and gratitude for my life, my body and being me.”
“Wherever I find myself during the day that I am just fully there, really present and just engaging all of my senses. Feeling what it means to be just alive! Whatever it looks like, I am feeling, and touching, and hearing, and smelling, and really just enjoying it. For me, it can be just involved in the sense of awe of gratitude that I am living this awesome life and being me. I get to be in my own skin. I get to show up in all the neat places that I get to be at everyday! For me, it’s appreciating what’s in front of me and continue to just be grateful.”
A Challenge from Natalie:
“Take time this week to sit down and figure out what it is you really want, what’s most important to you, what would make you happy… then make a plan to take steps, to follow through, to find someone to hold you accountable and commit to taking small daily actions to move toward that goal.”
1 tablespoon olive oil
1/2 yellow onion , diced
3 cloves garlic , minced
1 pound ground turkey
1/2 cup chopped carrots
salt and freshly ground black pepper
1/4 cup coconut aminos
2 teaspoons sesame oil
1 T honey
1 teaspoon rice wine vinegar
2 teaspoons freshly grated ginger
1 tablespoon siracha sauce if you like it spicy 🙂
8- ounce can water chestnuts, diced
3 green onions , thinly sliced, 1 tablespoon reserved
1 head Bibb, Butter or Romain lettuce , leaves gently removed from stem
In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 4 minutes or until beginning to soften. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
Add ground turkey and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, almond butter, ginger, and hot sauce. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat.
When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with. I chop up fresh cukes and peppers on top if I have them.
Links From This Episode:
- Everybody, Always by Bob Goff
- Love Does by Bob Goff
- Vibrant Happy Women Club
- Episode 127 with Deborah Santana
- Vibrant Happy Women Retreat
- Follow Jen Riday on Instagram
- Jen on Facebook
- Have questions you'd like Jen to answer on the show? Email her at firstname.lastname@example.org
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and insert code HONEST at checkout.
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