Intuitive Eating Principle #3

3. Make Peace with Food. Call a truce, stop the food fight! Give yourself unconditional permission to eat. If you tell yourself that you can't or shouldn't have a particular food, it can lead to intense feelings of deprivation that build into uncontrollable cravings and, often, bingeing When you finally “give-in” to your forbidden food, eating will be experienced with such intensity, it usually results in Last Supper overeating, and overwhelming guilt.

Intuitive Eating Principle #2

2. Honor Your Hunger. Keep your body biologically fed with adequate energy and carbohydrates.
Otherwise you can trigger a primal drive to overeat. Once you reach the moment of excessive hunger, all
intentions of moderate, conscious eating are fleeting and irrelevant. Learning to honor this first biological signal
sets the stage for re-building trust with  yourself and food.

Use the Hunger & Fullness Scale to listen to your body and pay better attention to when you are hunger and
when you are full.

Intuitive Eating Principle #1

Intuitive eating is an approach that teaches you how to create a healthy relationship with your food, mind, and body. Over the next week or so we will focus each day on 1 of the 10 guiding principles of Intuitive Eating. 

1. Reject the Diet Mentality. Throw out the diet books and magazine articles that offer you false hope of losing weight  quickly, easily, and permanently. Get angry at the lies that have led you to feel as if you were a failure every time a new diet stopped working and you gained back the weight. If you allow even one small hope to linger that a new and better diet might be lurking around the corner, it will prevent you from being free to rediscover Intuitive Eating.

Outtasight Salad

Serving Size: 1 cup
Yield: 4 servings

Ingredients:
2 cups salad greens of your choice 1 cup chopped vegetables (tomatoes, cucumbers, carrots, green beans) 1 cup juice-packed pineapple chunks, drained, or fresh orange segments ¼ cup Dressing (see below) 2 tablespoons raisins or dried cranberries 2 tablespoons chopped nuts, any kind

Preparation:
1. Put mixed salad greens on a large platter or in a salad bowl.
2. In a large bowl, mix chopped vegetables and pineapple or orange segments.
3. Add dressing and stir.
4. Spoon mixture over salad greens.
5. Top with raisins and nuts.
Dressing: ¼ cup yogurt, nonfat, plain or fruit-flavored 1 tablespoon orange juice 1½ teaspoons white vinegar
Preparation: 1. In a small bowl, mix all ingredients. Refrigerate until ready to serve.

Source: SNAP-Ed Connection

Dimensions of Health and Wellness