As a Body Image – Weight Release coach, I know that many of us have complicated relationships with food. How we feed ourselves ought to be a natural expression of self-love, but so often we see it as punishment and a source of stress. Even if you’re not trying to release weight, the decisions around mealtime can make a huge difference in your day.

As a chronic yo yo dieter, I used to let my mind dictate my relationship with food; now my body calls the shots. I follow my body’s intuition and give it what it asks for: nourishing, varied, wholesome food.

Throughout the years, though I’ve run the gamut from raw vegan to eating mostly cooked food, my intention has remained constant, which is to strive for maximum health. For me, that means great digestion and a strong body full of energy. It’s hard for me to believe that at nearly 50 I feel a thousand times better than 10 years ago, when I was 40, still addicted to diet pills and still not loving my body. It’s a testament to how forgiving the body is.

One of the biggest struggles for many of us is vegetables. They’re nature’s wonder food: packed with vitamins, fiber, and potassium. Seems like a no-brainer, but vegetables often take a backseat in meals, coming in behind starches and meat. Maybe we hold a youthful grudge against Brussels sprouts, or perhaps we have children who won’t touch spinach. Whatever the reason, commit to a mind shift this New Year’s to give vegetables another shot.

A dear student of mine Kathy recently shared her adventure with a new vegetable, squash. A lifelong vegetable hater, Kathy agreed to give spaghetti squash a try at my recommendation. Lo and behold, she liked it! Kathy is living proof that at age 60, you are able to try and like new things.

I want to share some tips and a recipe for preparing three of my favorite vegetables – cabbage, eggplant, and squash. Rather unpopular vegetables, both eggplant and squash are full of antioxidants, and cabbage is a first-rate cancer fighter. Plus, when carefully chosen and prepared properly, they can be delicious.

SQUASH
• Prepare your favorite pasta sauce and substitute spaghetti squash for the noodles.
• Roast squash seeds with olive oil and salt (275 degrees for approx. 15 minutes) for a healthy snack.

EGGPLANT
• Because of its substantial texture, eggplant makes a great meat substitute.
• Even though it’s for Thanksgiving, this recipe for eggplant “meat” loaf is good for any winter’s day.

CABBAGE
• A delicious, crunchy, satisfying snack. Slice very thinly and grab a handful for an afternoon treat.
• Add to any stir fry – if you like Chinese food, you’ve undoubtedly eaten cabbage (and enjoyed it).

And lastly, I’d like to share a full recipe for what I call my Cabbage Bake. It’s famous among my carnivore and vegetarian friends alike.

CABBAGE BAKE
2 cups each of thinly sliced cabbage (purple and white)
½ cup already cooked Kabocha squash (google how to cook it, very easy)
1 medium avocado
1 cup cut up firm tofu cut up in cubes
1 tablespoons of sesame seeds (both black and white)
1 tablespoon of sunflower seeds & pumpkin seeds
2 tablespoons of sesame oil or olive oil depending on what I am feeling like, all oils work.
Preheat oven to 375 degrees.
Combine all ingredients in a baking dish (9 x 13). Once the dish goes in the oven, raise the temperature to 400 degrees. Bake 30-40 minutes or until crispy.

For further recipes, check out three of my favorite veggie websites:
http://livingkitchenwellness.com/
http://mouthwateringvegan.com/
http://www.vegiehead.com/

Try some of these recipes this holiday season or in the New Year, and you’ll discover how truly delicious vegetables can be! Both your mouth and your body will thank you.

Happy Experimenting!