How to Get a Bikini Body

I know I'm late to the game on this one as most magazines, sites and shows start serving up bikini body tips in March. And, if you're in San Francisco freezing your butt off, you're probably not thinking about swimsuits unless you're dreaming about a tropical vacation like I am.

But, I just came across this surefire method for getting a bikini body and couldn't wait to share it. I think it's powerfully transformative. Perhaps you will too.

How to get a bikini body:

Put a bikini on your body. 

I love this "tip." It's from an image floating around Facebook (sorry, I'm sourceless). It really resonates because it shines a spotlight on one of the many lies our culture has conditioned us to believe: that you must earn the right to wear a bikini by having the perfect body weight, size and shape.

Says who?

I mean, really, who wrote this ridiculous rule?

And why have most of us bought into it, causing ourselves unnecessary suffering?

Search "How to get a bikini body" on Google, and you'll get 151 million results! Yet, all of these three-week, six-step, 10-tip solutions are based on the belief that the body you have is not good enough.

I'm sadden by all the time, energy and life force we waste on our quest for perfection. When we strive for the perfect anything (body, diet, exercise routine, home, yard, etc.), what we're really striving for is acceptance, worthiness, deservability, attention, love, joy and peace. The problem is, none of these things come from external sources. Everything you believe the perfect X, Y and Z will give you, you already have within you right now.

So, if you believe you don't have a bikini body, you're wrong. You do.

And if you see others at the beach or pool and think they shouldn't be wearing a bikini, you're wrong. They should.

Instead of judging ourselves or others, let's celebrate and honor everyone's absolutely perfect, beautiful bikini body.

Belly Full But Mouth Still Hungry? 3 Reasons Why...

Do you ever end a meal with a full belly yet your mouth is still hankering for something more?

This is called "mouth hunger," and it happens for many reasons from nutritional to emotional. Let's explore three of them here.
 
1. Lack of Awareness
When you eat breakfast while driving, inhale your lunch while working, and scarf down dinner while watching TV, you rob your brain and body of the complete eating experience--that is, the nuances of your food's taste, texture, aroma, and appearance. Your lack of presence leaves you full yet unfulfilled, so your mouth demands more.
 
2. Macronutrient Imbalance
If your meal doesn't provide a balance of macronutrients--protein, fats and carbs--your mouth hunger may be a yearning for a particular nutrient. Sometimes I crave almond butter after finishing breakfast, which I've discovered is my body's way of telling me it needs more morning fat and protein.
 
3. Low-Pleasure Foods
Low-pleasure foods can show up on your plate in many ways. It may be due to a recipe not turning out quite right, a diet plan that doesn't satisfy your taste buds, or a meal made with poor quality ingredients. Regardless, when your meal doesn't provide pleasure, your mouth will seek satisfaction from more food.  
 
Hit Pause, Get Curious
The next time your belly is full but your mouth is still hungry, hit pause and get curious. Reflect on what may have been missing from your meal.

Do you need to slow down and ditch the distractions?

Do you need to pitch your low-carb diet?

Perhaps you need to swap your takeout food for homemade fare.
 
Respond with curiosity and compassion, not judgment or guilt. Engage fully with the experience and let it expand and deepen your relationship with food and your body.

Indian-Spiced Golden Split Pea & Winter Squash Soup

This hearty soup features high-fiber split peas, vitamin-rich squash, and garam masala, a sweet, aromatic blend of spices with the warm exotic flavors essential to Indian cooking. Enjoy with a green salad or sautéed greens and a crusty hunk of fresh whole-grain bread for an easy weeknight dinner.

If you want to make the soup ahead and reheat it, undercook the squash slightly so it won't be overcooked when the soup is reheated.

Yields: Serves 6-8

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, minced
• 2 large cloves garlic, minced
• 1 jalapeno chili, seeded and minced
• 1 tablespoon garam masala (Indian spice blend)
• 2 cups yellow split peas
• 8 cups low-sodium chicken or vegetable stock (or 4 cups canned low-sodium broth mixed with 4 cups water)
• 2 1/2 cups peeled orange-fleshed winter squash, such as butternut or kabocha, in 1/2-inch dice
• 1 can (14.5 oz) diced tomatoes
• 3 tablespoons chopped cilantro, or more to taste
• Kosher salt and freshly ground black pepper
• Fresh lemon
• Plain yogurt (optional)

Instructions:

1. Heat the olive oil in a large pot over moderate heat
    
2. Add the onion, garlic and chili and sauté until the onion is soft and beginning to color, about 10 minutes
    
3. Add the garam masala and cook, stirring, for a minute or two to toast it, then add the split peas and the stock
    
4. Bring to a simmer, cover partially and adjust the heat to maintain a simmer
    
5. Cook, stirring occasionally, until the split peas are just tender, about 45 minutes
    
6. Add the squash and the tomatoes with their juice
    
7. Simmer gently, partly covered, until the squash is tender, about 15 minutes
    
8. Season with salt and pepper
    
9. Top each serving with cilantro and a dollop of yogurt, and serve with a lemon wedge

Note: I prefer kabocha squash for its richer, sweeter flavor. I also like to mix a pinch or two of garam masala or ground cumin and coriander into the yogurt before serving.

Adapted from the San Francisco Chronicle