Have you ever said to yourself, “this time, it’s serious.” Probably…I mean at least I have and it may seem pretty harmless but to me, it’s deadly.
This all or nothing approach to getting fit represents exactly what I believe is wrong with the way we as a society speak about and even practice dieting. The all or nothing. The all can set you up for great success goal-wise but will leave you wracked with guilt and worst of all self-loathing. The nothing…well it leaves you with nothing; no improvement, no relief.
Personally, the “this time is serious” translates to no fun, no food (basically), no excuses, no, no, no, no, no. It also translates to you suck, you failed and now I’m punishing you because you don’t deserve anything. This is just a horrible way to start a journey that is so very personal, so very confusing and so very daunting. (Like really, could it be any worse).
Changing your lifestyle, whether it’s to lose weight, build strength, build better nutrition, even to be happier takes a lot of discipline, but it shouldn’t be viewed as something only possible if you’re miserable.
Your heath is already serious, the way you establish it doesn’t have to be.
What works for me, and maybe you too, is treating your journey like a game because games make you live longer and because games are fun, duh. Establish mini (and I do mean mini) goals for yourself, start working towards reaching them everyday, and start seeing results without feeling deprived.
So, have I convinced you yet? Time to change the phrase from “this time it’s serious” to “this time I’m winning.” Whatever winning means to you it’s sure to be exciting to get there, and really, who doesn’t like winning?
Here is a FUN dessert idea that is CLEAN, RAW, GLUTEN FREE AND VEGAN and best of all delicious! Mini vanilla-almond cheesecakes that-I swear to you- actually taste like the real thing.
Clean Vanilla-Almond Cheesecakes
1/2 cup pitted dates
1/2 cup raw cashews
1 tsp vanilla
Using your large food processor bowl and blade process dates, cashews and vanilla. Blend until dough-like. You may have to scrape the sides down occasionally. In a prepared muffin tin (sprayed with coconut oil spray from Trader Joe’s in my case) place about a tablespoon of the crust at the bottom and press down evenly.
1 1/2 Cups Pre-Soaked Cashews (Soak them in room temp water overnight)
2 Tbsp Coconut Oil
2 Tbsp Honey (or agave)
1/2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1/2 Tsp Lemon Juice
Blend all ingredients in a food processor until mixed evenly. Using a spoon cover the 12 crusts evenly with the cheesecake topping. Cover with saran wrap and freeze overnight. To pop them out, run a knife around the edge of the cheesecake. Enjoy!