Inner Compassing (and Grapefruit Brunchie Salad)

How are those New Year’s resolutions going? Now is about the time where we start to slip back into old patterns and habits, and try to override the little voice of shame that says we’ve failed because of it. We might cling to our all-or-nothing  thinking (“No sugar!”) or try to devise a new set of “rules” for ourselves to live by (“No eating past 8 pm!”), or maybe even we have a date that we will resume our desired behaviour (“starting tomorrow I will…”). Any of these sound familiar?

The thing about changing behaviour is that real, lasting change occurs with how we connect to ourselves. When we place change in our circumstances or our outward behaviours, we immediately stop being responsive to what’s happening on the inside for us. Staying responsive to our internal needs, moods, and intuition abolishes all-or-nothing and rule-based thinking and replaces it with self care and intentionality based on inner feedback. For example, do I want to eat that caramel covered popcorn at 9 pm after I’ve had a nice dinner and feel full? Rather than “shoulding” myself with various rules and declaring refined sugar the devil, I might check in with myself. How am I feeling? How do I want to feel? What part of me is wanting this popcorn? Is there something else that would meet that need for that part of me?

Instead of trying to think our way through our patterns, we can bring consciousness to our internal state in each moment as a starting place, and let that information guide our actions. You may still have the popcorn, but you will likely have less than you would have had you approached it as a rebellious and “bad” thing to do. As well it will not be accompanied by the usual shame and guilt we might feel for choosing to have it because you checked in with your wise self first.

This year, let change be guided moment by moment by your inside compass. It’s a kinder, more conscious, and more responsive approach—and a shift that could very well produce change in your life in ways you had not previously imagined.

Grapefruit Kale Brunchie Salad

This recipe is for those times when you are hosting a brunch and doing so means giving up your green kale smoothie! I always try to have a salad at breakfast when smoothies aren’t available to me. It may not please those with a strong dislike for kale, but it hits the key breakfast notes without being overly sweet–and really, who are we kidding–this salad is for you anyway! You can find liquefied cold pressed coconut oil at Superstore or you could substitute with a neutral cold pressed oil like avocado oil.

  • 1 grapefruit, peeled and sliced
  • 2 cups kale, sliced into strips
  • 1 tbsp liquefied coconut oil
  • 2 tbsp maple syrup
  • shredded coconut to garnish

Prepare grapefruit. Massage kale with oil in a large bowl and let sit for ten minutes. Place grapefruit overtop and drizzle with maple syrup. Serve and enjoy!

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