Today, June 30th, is technically the last day of my How to Eat Challenge. Technically. I’m not completely done with the challenge, but having spent the past month practicing these behaviors, it’s a perfect day to review How to Eat Challenge.
Last week I discussed the difference between a goal as a Desired Outcome (which we don’t have control over) and putting systems into place which will dramatically improve your chances of achieving your Desired Outcome. We can achieve success if we are willing to put in the work. The work can be a bit overwhelming at times. Today I’m going to try to break the process of creating systems down, making it not only easier, but way more fun.
I am beginning to think 30 days is a bit long for such a challenge. Honestly, not because I can’t do it. I am very fortunate that circumstances allow me and my husband to finish the How to Eat Challenge.
Honestly, I thought I’d be writing a lot more about How to Eat, but this week has shown me how exhaustingly busy I make myself. Ideas for blog posts get pushed to the back-burner and I feel I’m constantly short on time while overwhelmed with material and things to do. But none of that really has much to do with the How to Eat Challenge, or how Week 2 went…
In case you are not up to speed with what is happening this month over here in ZooFit HQ, we are conducting an experiment to discover how our behaviors around eating affect our health and well-being. I believe it’s not just what you eat, but how you eat that can impact our fitness.
When an animal trainer is working with a group of animals, a great method for handling all of them at once is “stationing”. Without station training many animals I worked with, my work life would have been a lot more frustrating.
Michael Pollan may not be a nutrition expert, but as a journalist, he does have ways to get straightforward answers to an ever-increasingly popular, and utterly confusing question- What should I eat?
Most of us have probably heard how an oyster creates a pearl. But in case you haven’t, here is the gist:
An irritant enters the oyster’s shell and imbeds itself in the mantle (the layer inside the shell that surrounds its body). The oyster secretes nacre to smooth over the irritant, and a pearl is formed. Nacre is sometimes called “mother-of-pearl” because of this process.
For the last five or so years, my husband and I have worked tirelessly to eliminate plastic from our lives- cutting it from our diet (plastic wrapped foods) from eating out (reusable utensils and refusing plastic straws), and from our bathroom. Read More “Fighting the Plague While Saving the Planet”