Be in the Moment

Today’s verse: Psalm 26:2-3 Test me, Lord, and try me,  examine my heart and my mind; for I have always been mindful of your unfailing love and have lived in reliance on your faithfulness.

We have all heard of multi-tasking and most of us are very good at it. How about we try uni-tasking?  Doing only one thing and living in the moment.  Being aware of what you are doing while you are doing it.    It sounds easy, but it is extremely difficult to keep the mind from wandering in 30 directions at once.

Our minds are often in places where are bodies are not, while we worry about work, or the kids, or cleaning the house.  This causes high levels of stress, not to mention high blood pressure, anxiety, insomnia and over-eating.   We tend to turn to our addictions when we are stressed, and it is hard to resist them.  So what do we do instead?

Quiet your mind for 5-10 minutes a day, at least.   Call it meditation (the big hit of the 70’s) or mindfulness (the current buzz word). You want to be completely in the moment. Do not think about your addictions.  Take notice of whatever it is you are doing, even if it is just breathing in and out.  If you are going to eat, completely concentrate on the food you are eating.  Notice the vibrant color, the unique smell, the smooth or rough texture, the taste.   Feel it on your tongue.   If you start to notice that your dishes need to be done, or if you hear your phone text message go off, re-focus on the food and really “feel” it.  The important thing is to be completely in the moment and enjoy it for itself.

Also take time to pray.  Apply the same mindfulness to your prayer time.  Give at least 5-10 minutes of daily prayer, asking God to give you strength, power to fight your addiction, asking him to be in your life and guide you and help you. It settles the mind and refreshes the soul.   I could write a book on  “Christian Mindfulness” but I this article on the Christian Simplicity.com blog does a good job. Please read it and meditate on it’s meaning.  

Healthy Living Menu (adapted from Prevention Magazine’s 28 Day Challenge)

Breakfast:  Eggs with Toast

2 hard or soft boiled eggs
1 slice whole wheat toast
6 oz. plain non-fat Greek yogurt
12 oz. coffee

Lunch:  Tuna Salad Bowl

Serve 3 oz. drained water packed tuna over 2 cups Romaine lettuce.  Top with 5 black olives, 1 oz. grated Swiss, 1/3 cup shredded carrots, and 1/4 cup cucumber slices.  Drizzle with low fat Italian dressing
2 rye bread crisps with 2 Tbsp. reduced fat cream cheese
1 small banana
12 oz. green or herbal tea or water

Dinner:  Miso Veggie Pot

Combine 2 cups water, 4 oz. firm tofu, 1 cup chopped bok choy, 1/2 cup sliced mushrooms, 1/2 cup cooked soba noodles, 2 sliced scallions, and 2 Tbsp miso paste in medium saucepan.  Bring to a boil and cook 5 minutes
1/8 honeydew melon
12 oz. herbal tea or water

Dessert:  

1 low calorie fudge dessert bar rolled in 10 unsalted peanuts

Optional Snack:

6 oz. non-fat plain Greek yogurt topped with 1/2 cup blueberries

 

 

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