Here are 2 questions that are always asked at every single Eat By Design Seminar.

 

What makes it even more interesting is that we go out of our way to answer them and people still ask!

 

Question 1 - What about quinoa?

Question 2 - What about hummus/chickpeas/lentils?

 

The answer up to now...

 

"You can eat whatever you would like, nobody is stopping you. Yet both quinoa (to a lesser extent) and legumes have both been shown to harm your gut (and therefore health) while giving nothing in return that you can't get from a safer, more nutrient dense food."

 

The person who asked the question usually looks sad as they feel as though they can never again have their hummus or quinoa.

 

Has recent data changed all this?

 

In an article posted by our friend and colleague Mark Sisson (author of the book Primal Blueprint), he thinks that legumes could be back on the menu.

 

But, Do we agree with him?

 

What we covered:

"How can I start losing weight?" is a question we're regularly asked.

 

"Eat less and work out more" is the response we NEVER give because it's not true for the most part. 

 

Yes, nutrition and exercise are very important but you already know that.

 

In our experience, there are 2 much bigger challenges holding you back from reaching the weight and body shape you want.

 

1) You have not established a long term focused.

 

There is nothing wrong with wanting to lose weight. The problem is you want that weight to melt off your body by tomorrow at 3 pm.

 

I'm sorry to say it doesn't happen that way, at least not if you want to keep the weight off. Instead of focusing on a short time frame, how about you expand that time frame to one year or two years? Now you'll notice that the pressure is off and you've given yourself time for step 2)

 

2) You're not focused on creating habits. 

 

The reason you are carrying the weight is you've created habits in your life that support you at that weight. Want to be a different weight? Create different habits.

 

The challenge is that habits take time to form, energy to maintain, and focus to implement. All those things can be hard.

 

Let's get you started in the right direction.

 

On today's show, we are going to be talking about the kitchen habits you need to start adopting that can help you stick to your meal plan.

 

 

 

 

Don't be fooled; the same idea applies to success as well...

 

If you want to become successful, you should spend your time learning what other successful people do as well as learning from your own mistakes.

 

In some circles, the studying and duplication of successful behaviour is called modeling. Since you want to be successful, let us help you with a few things you we've found to be successful for us. 

 

Believe it or not, 2016 is over and gone forever. 

 

This may sound harsh, but really, the only way that 2016 could have truly been a bad year for you is if you didn't learn anything from what happened.

 

Don't get me wrong; I'm not saying that 2016 didn't have its hardships or disasters (it could have been the most challenging year of your life), but as long as you learned something from those challenges and applied the lessons to make your life better, you still made progress.

 

What we covered: 

 

Do you have family or others watch your children? Do they do things that you would never do, feed your kids things you never would, or let them watch things that you don't think are appropriate?

 

Do you think you handle it successfully or could your approach use some work?

 

Do you ever have productive conversations with those people or do things usually get heated and out of control?

 

Here is what recently happened to me...

 

Last Friday Rachelle, Ari and I had a nice family day out on the town.

 

We went to Chapters (which could be called Indigo or something else where you're from) to look at some books, grab a coffee and let Ari play with some toys. It was fun.

 

When we finished piling into the car to start the journey home, Ari, from his back seat, said "Burger King" when we drove by the restaurant.

 

Rachelle and I exchanged concerned looks. "How does he know what that is?" Rachelle asked, knowing full well that neither of us has ever, or would ever consider taking him to that restaurant.

 

It didn't take us very long to figure that more than likely it was my parents who took him there. It was a big deal. To Rachelle and myself feeding our family good, nutritious, health enhancing food is a big value. We were both really upset. 

 

"How could my parents do that?"

 

"Don't they know it's bad for him?"

 

Those were the thoughts that started swirling through my mind.

 

How did I handle it?