The Power of Relentless Consistency
- Mel’s weekly food pick: Native Forest Jackfruit
- Mel’s weekly recipe pick: Spicy Jackfruit Taco Salad
Do you realize how many times you’ve been so close to experiencing a real, tangible shift in your health, but you quit just before the bloom? Maybe you didn’t see the number on the scale move fast enough so you threw in the towel (one of the many reasons why I dislike scales).
You were so close it’s scary.
When you plant a tomato seed, it doesn’t sprout the next day does it? Mother Nature decides when, not you. Your job is to water it with consistency, and within five to six days…bingo! If you expected an edible tomato on day seven, grew impatient and yanked the sprout from the ground because it wasn’t “happening fast enough”, you’d never know what it’s like to experience the divine deliciousness of a fresh tomato. It takes time.
So why should it be any different for you?
Ever hear the story told by Napoleon Hill, of the gold-digging man who grew impatient and stopped digging…only to discover later that he was just three feet from the rich stuff? If he only hung in there long enough.
Get the point?
Chocolate chip cookies are not the problem
The problem I see is not one of eating poor quality food per se, but eating poor quality food with relentless consistency. That’s what gets us into trouble. A chocolate chip cookie here or there, even every day, is not enough to drive your blood sugar through the roof and cause diabetes. It’s the cookie, the footlong sub, handful of M&Ms, and bagel the size of a small country, eaten on a relentlessly consistent basis, that eventually invites high blood sugar.
Said another way, it’s the relentless inconsistency of nourishing foods, regular exercise, and general self-care, that contributes to diabetes and other diseases.
If you want to experience tangible results, you must reverse this order.
Practicing relentless consistency sounds sort of like health food boot camp doesn’t it? Like I’m telling you to drop and give me 20! Don’t worry, it’s nothing like that!
The formula for relentlessly consistency (you’re going to LOVE this)
First and foremost, we are not going to complicate things with special meal plans and a long list of rules (you’ve been down that road…it’s called a diet). Second, you don’t have to purchase special food, your local grocery store or farmer’s market has everything you need to be successful. Third, you will not be given any limits.
I have only one rule for you:
Challenge yourself to eat at least ten servings of Earthfoods every day and follow through like your life depends on it! (Click HERE for a list of Earthfoods)
The only actual planning you will do is to take an “Earthfood inventory” of your kitchen the night before and then write down the ten Earthfoods you will eat tomorrow. It’s really not even so much about planning as it is creativity! How will you creatively plug these foods into your meals tomorrow?
For example, it’s Tuesday evening and as I open my refrigerator and pantry to plan for the next day, I notice it’s pretty scarce. But there’s still enough to hit the ten Earthfood minimum, so I add the following to tomorrow’s plan:
- Large apple
- Large banana
- Half of a small avocado
- A couple of large carrots
- Fresh ginger
- Leftover roasted veggies
- Frozen blueberries
- Frozen cauliflower
- Can of black beans
- Chia seeds
- Pumpkin seeds
- Cacao powder
Now of course I don’t just sit and eat black beans out of the can (that wouldn’t be very fun would it?). Instead, I find a way to plug it into a meal.
Here’s what this looks like in meal form…
Although it doesn’t sound like much, with a little creativity, here’s what the above inventory would look like in meal form:
Breakfast (6 Earthfood servings):
A Peace of Health Shake made with ½ cup of frozen blueberries, ½ large banana, 1 tbsp. Cacao powder, 1 tbsp. Chia seeds, 1 cup frozen cauliflower, 1 tbsp. Fresh ginger.
Lunch (4 Earthfood servings):
Egg salad made with: ½ of an avocado, mashed (used in place of mayonnaise), ½ apple, diced, ½ cup black beans; served with carrot strips.
Dinner (1 Earthfood serving):
Eat the roasted veggies as a side dish with whatever you are serving.
Snack (1 Earthfood serving):
Handful of pumpkin seeds.
Once eaten, I simply cross them off the list. I just love crossing things off of a list, don’t you? Such a feeling of accomplishment!
A few things to keep in mind:
- I only listed Earthfoods in the sample meals above. Your breakfast shake would also contain a liquid base and lunch may include some sprouted chips on the side.
- Notice that I wound up eating 12 servings of Earthfood. Even though my kitchen wasn’t stocked full of food, I still went above and beyond!
- If they aren’t in your kitchen, you can’t eat them! Shopping on a weekly basis is important, and even then you don’t have to spend a lot of time or money. Notice all of the shelf-stable Earthfoods in my example above: black beans, cacao powder, pumpkin seeds, and chia seeds. Stock up while you’re there and figure out what to do with them later.
- Please, please, please don’t get hung up on portion sizes. I only offer them as a guide to help you meet the minimum number of recommended daily Earthfood servings, not to perpetuate a scarcity mindset. Once you understand what a portion looks like, you can eyeball it from there.
The magic of an abundance-mindset
There is a certain level of magic built into an abundance-mindset. Because you aren’t placing limits on how much you’re allowed to eat, you are in fact putting faith and trust in your body and can more easily tap into how much it’s truly asking for. This is why I use the language of minimums: eat at least ten Earthfood servings per day. Could you eat 15 or 20 Earthfood servings per day? Even better!
Now you tell me, after a day full of 20 Earthfoods, how much room would you have left in that beautiful stomach of yours for pizza, chocolate cake and potato chips? You aren’t forbidding them, not at all! You are crowding them out with Earthfoods…and your cravings will follow suit.
How cool is that?
Mel’s weekly food pick:
Native Forest Jackfruit
Indigenous to India and Bangladesh, jackfruit is a large bulbous tree fruit (can reach 100+ pounds) with a thick green rind. It’s rich in magnesium, vitamin B6, fiber and antioxidants.
When marinated, jackfruit mimics the texture of pulled pork, which is why it’s gaining popularity as a meat replacement. Once ripe, it is often used in sweet recipes such as smoothies, cakes and other desserts.
Recipes abound for jackfruit pulled “pork” and Philly “cheesesteak” sandwiches, however my favorite is jackfruit taco “meat”. Check out this week’s recipe pick for Spicy Jackfruit Taco Salad.
Mel’s weekly recipe pick:
Spicy Jackfruit Taco Salad