A Guest Blog by Terry Walters, LLC

Eleven months out of the year, I believe that judgments, deprivation, rigidity, and “shoulds” have no place in a healthy diet. But as the holidays approach, those very tendencies that I normally shun are my life preserver.

This time of year, rather than try extra-hard to listen to my body and make mindful choices in the moment, I favor rigid, well-defined rules that I can cling to. Rules that I can blame for the reason I’m not having a second dessert, or why I’m avoiding gluten, dairy, sugar . . . or whatever else I determine won’t nourish me. Rules that can stand up to grilling from the most judgmental holiday guests and the pushiest hosts, without offending either!

If this resonates with you, join me this holiday season in setting some rules and holding tight, because temptation and guilty pleasure is the subtitle for the weeks ahead.

  1. Eat the rainbow, 5 tastes, and fermented foods for your first meal of the day. This guarantees you nutrition, energy, and digestive strength regardless of what lies ahead.
  1. Exercise every day. Walk, hike, do some stairs—just be sure to move every day.
  1. Stick to an 8-hour eating window. Rest and healing don’t happen if you’re eating all day and night. A 16-hour daily fast can be a powerful tool for regulating weight and blood sugar and maintaining good health.
  1. Quit grazing. Put time, thought, healing intention, and positive energy into planning and making your meals so they give you everything you need . . . and then be done.
  1. Sit to eat. All those little bites taken as we stand by and pick at the hors d’oeuvres will add up. Take a plate and bring it someplace where you can sit and enjoy. Quit mindless eating.
  1. Eat only one large meal a day. Preferably breakfast or lunch. If you’ve already had it and are out to dinner, order an appetizer or raw salad only. If dinner is your big meal, make breakfast and lunch small and late.
  2. Pack up leftovers. Just knowing you can have it tomorrow can satisfy the craving and get you through the challenge of stopping when you’re full or saying no.

Enjoy fully, laugh often, love deeply, eat clean, and live well!



Serves 2

 Breakfast Buddha Bowl

1 tablespoon extra virgin olive oil

½ red onion, sliced into wedges

1 cup torn maitake mushrooms (or sliced mushrooms of choice)

2 cups chopped greens (such as Swiss chard, kale, collards, or dandelion greens)

1 tablespoon mirin (rice wine)

½ cup thinly sliced red cabbage

2 tablespoons prepared spicy sauerkraut or kimchi (or another flavor if you like)

½ avocado, sliced

2 tablespoons prepared pesto

¼ cup toasted sunflower seeds (salted or unsalted)

Generous pinch of Himalayan salt


1 poached or fried egg

3 to 4 dashes hot sauce of choice

In a cast-iron skillet, heat the oil over medium heat. Add onion and cook for 3 minutes, or until softened. Add the mushrooms and cook for 5 minutes, or until softened and lightly browned. Remove from the heat and divide between two bowls. Add the greens and mirin to the hot skillet and cook for 2 minutes longer, or until the greens are wilted. Remove from the heat and divide between the bowls.

Place half of the cabbage in each bowl next to greens, followed by the kraut and avocado, and top each with 1 tablespoon pesto. Sprinkle on the sunflower seeds and salt and serve, with an egg and hot sauce, if you like.

Original recipe by Terry Walters, LLC

Provided by Terry Walters, LLC

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