Mastering Mindful Eating: How to Eat with Intention, Including 30 Recipes to Engage the Senses

Transform your relationship with food and develop healthy eating habits with practical advice and 30 nutritious recipes from a registered dietitian.

Discover the art and science of mindful eating!

Eating a sandwich while running from a bear isn’t good for digestion or nutrition. That’s exactly what we’re doing when eating a meal on the run or being distracted by computers, TVs, and our phones. Rather than nourishing our bodies, we are feeding anxiety and poor habits that prevent our systems from functioning well.

Author and registered dietitian Michelle Babb shows you how to practice mindful eating that lets your body access the nutrients from food and turn on its self-regulating system. When you build a positive relationship with food, you reduce binge and emotional eating--and can shed pounds, maintain your healthiest weight, and ensure optimal digestion. Here, you’ll learn how to:

- Bring your attention to eating
- Engage the senses (tune into smell, taste, texture, thoughts) while eating
- Identify your habits and patterns around food
- Eat when you’re hungry (and know when you’re full)
- Discover foods that taste good (and make you feel good)
- Whip 30 vegetarian recipes designed to engage all your senses

Whether you are trying to lose weight, recover from an eating disorder, or improve your overall state of calm and wellness, this book helps you change your relationship with food and cultivate a positive eating mindset.

Michelle Babb, MS, RD, CD, is a registered dietitian and holds a master’s degree in nutrition from Bastyr University. In her nutrition practice, she provides clients with the tools they need to achieve optimal health through nutrition education, creative fitness, and emotional balance. Her training in functional medicine gives her a unique, holistic perspective that helps her create customized nutritional therapies that empower clients to heal themselves. Michelle has also studied at the Center for Mind-Body Medicine, where she learned how to help people change their relationship with food and become intelligent, intuitive eaters. Her anti-diet approach ensures success to those who want to lose weight, manage blood sugar, and lower cholesterol. She’s a PCC Cooks instructor and author of Anti-Inflammatory Eating Made Easy and Anti-Inflammatory Eating for a Happy, Healthy Brain.