Sometimes it’s really easy to lose our footing, and not because we intended to. It’s more something that occurs gradually and cumulatively. The more off our game we are, the more off our game we become. We aren’t grounded enough to make healthy decisions for ourselves, so we keep creating chaos by functioning from shaky ground. And then, exhausted, anxious, stressed and frantic, and again, unable to make healthy decisions – we’ve created the perfect scene for a binge (cue the ominous music). This is when we are most susceptible to engaging in old, comfortable ways of coping and it’s a slippery slope indeed.
If we have slid down the slope (you know the one) and lost our center, we need to know how to get ourselves up and out. It’s like bring swept up in a river, and grabbing a tree branch in the strong current. You need to grab onto your centre for dear life, and use it to get back onto solid ground. That means remembering who you are and not letting your behaviour activate those voices that tell you otherwise – and if they do get activated, don’t entertain them. Compassion is that tree branch; it’s your “shift” mechanism. When you are out of sorts, that’s usually when you need to be extra kind and extra gentle with yourself. Ride it out. Keep holding on and don’t lose sight of what solid ground looks and feels like. Create safety for yourself. Give yourself space to get back on track. And a little word of advice: don’t make decisions until you are!
We all get shaken off our path now and again – so ground down and get back on it. Remember what is real and go there.
If you’re like me, you likely don’t enjoy rockin’ up to a BBQ with your faux meat patty only to have it grilled on animal grease. I’ve come up with the perfect solution to the BYOB (bring your own BBQ) problem – one that I wish I’d thought of many a BBQ ago. The answer? Tin Foil. That’s right my friends, and in this case a stuffed red pepper wrapped in tin foil. No grill contact. Delicious dinner. Fun with friends. No awkwardness ‘round the grill. Problem solved. The stuffing is a sundried tomato and dill hummus, and the leftovers are fabulous to dip your favourite crackers in for days to come.
Sundried Tomato and Dill Hummus Stuffed Peppers
½ cup sundried tomatoes, in oil (you can use dry, but add a little oil to your hummus in that case)
¾ cup dill
1/4 tsp sea salt and cracked pepper
1 clove of garlic, quartered
3 tbsp tahini
2 cups cooked or canned chickpeas
Juice of 1 lemon
¼ – ½ cup water to thin
2-4 large red peppers
Blend the above together in a food processor until creamy. Take a red pepper, slice off the top (like you would a pumpkin) and scoop out the seeds. Take a spoon and fill the pepper with your delicious hummus. Sit the pepper upright on a sheet of tin foil and start folding the foil up to the center until, leaving an opening. Now drizzle some olive oil inside, and seal it up. Grill on the BBQ for 15-20 minutes until pepper is soft.