Learned Heard & Stirred

Ep 7 Intuitive Eating and Squashing Holiday Food Anxiety

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“It’s the most wonderful time…” to freak out about sugar! Carbs! Eggnog!  In all seriousness, it is possible to navigate your way through every holiday shindig, cookie offering and cocoa mug, with kindness, balance and grace, and it doesn’t include the typical “foods to avoid,” “drink water” or  “fill up on protein before you go out” health hacks. 

Applying an Intuitive Eating Approach to the Holidays can help you make peace with your food choices and your body, and leap into the New Year without falling victim to the "Resolution-Diet Trap." 

Read more about Intuitive Eating here: https://www.intuitiveeating.org/10-principles-of-intuitive-eating/

Ginger Cookie Recipe:

  • 1/2 cup grass-fed butter
  • 3/4 cup coconut sugar or maple sugar
  • 1 egg
  • 1 Tbsp molasses
  • 1 tsp vanilla extract
  • 2 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 cup blanched almond flour
  • 1 cup arrowroot flour (or arrowroot starch)
    • Directions:
    1. In a food processor, combine butter and sugar. Add vanilla, molasses, and egg. Pulse to combine.
    2. Add spices, salt, baking soda, almond flour, and arrowroot, and pulse to combine. Dough will come together in a big ball.
    3. Transfer cookie dough to a bowl. Cover and refrigerate 30-60 minutes.
    4. Preheat oven to 350 degrees
    5. Place cookies on a baking sheet lined with parchment paper or a silicone baking mat.
    6. Bake 8 cookies at a time at 350 degrees for 10-12 minutes, or until golden around the edges.
    7. Let cool 2-3 minutes on baking sheet before transferring to a cooling rack.
    8. Repeat with remaining cookie dough.


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      Learned Heard & StirredBy Chanel Kenner
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