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Taking stock of progress…part 2 of 2

Robyn Openshaw - May 05, 2011 - This Post May Contain Affiliate Links

Once upon a time, my whole diet was Ben & Jerry’s, pizza, French bread, Diet Coke, and a fruit or salad mixed in to make myself feel better about it all. I started to change one thing at a time. Sometimes I’d have periods of big progress, and other periods of slight backsliding.

It was almost imperceptible, the forward motion, but now I find my whole kitchen is full of…..

A container of sprouted flax crackers on the counter.

Bags of buckwheat, quinoa, pumpkin seeds, sesame seeds, oat groats, currants, and homemade sundried tomatoes in the fridge.

Coconut oil and extra-virgin olive oil in my pantry.

Jars of homemade raw sauerkraut in my food storage.

Always a quart or two of kefir growing on the counter.

The top shelf of my fridge full of young Thai coconuts. And pints and quarts of green smoothies.

Today I stopped to take stock and chose NOT to beat myself up because of how long it’s been since I made sourdough whole-grain bread.

Instead, I chose to be blissed out today because (a) I did a perfect headstand for the first time, and (b) my daughter asked me last night if she could have a handful each of pea sprouts and fresh blueberries in the fridge.

(There are lots of things to do WRONG as a mom, and there’s plenty of reminders of that when you’re raising teenagers! But apparently I’ve got some things right, and today I’m going to live in that spot, bask in it. They’ve developed tastes for good food, and I know how to shop for,  grow, cook, and store the good stuff.)

Sometimes when something stressful happens, Kristin and I remind each other, “It’s PERFECT!” This is our code for, “What just happened might not be what you wanted, what you would have chosen. But it generally works out to be better than you think. And it teaches you really cool stuff. Maybe even provides you something you wouldn’t have thought to want. So, it’s PERFECT in its ability to instruct and shape you. At a minimum, it gives you a story to tell and something to laugh at.”

Please, today, congratulate yourself on your progress. Let’s spend today ignoring anything we want to do in the future that isn’t part of our current reality, and just BE. When I’m fully present in my NOW, I’m far happier.

I’m so proud of you for being here, on this journey, to being a better you. To influencing people in subtle and positive ways to raise the bar for themselves. I’m just brimming over with gratitude for PROGRESS! Congratulations on yours–wherever you are in the journey! Feel free to share your own here, today and always.

Posted in: Mind/Body Connection, Relationships, Whole Food

9 thoughts on “Taking stock of progress…part 2 of 2”

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  1. Anonymous says:

    MGM – Beets are best! Try a raw beet salad. 2 grated beets (lightly rinsed), 1 grated apple and 1 grated carrot. Toss with your favorite vinagrette, but it;s best with a citrus flavored one. Annie’s makes several flavors. Yummy!!. Enjoy.

  2. Anonymous says:

    Thanks everyone for the comments about the O.B.’s in utah. Does that Mt. Timp Midwives have a website? I will try googling them! Thanks again for all your help!

  3. Anonymous says:

    Hi Robyn,

    Great Blog, it really does help to look back and then recognized how far I have came. Same as you, Pizza, baked goods, chips things like that were the regular. Just this winter we bought an extra fridge to keep in the garage to hold all the fruits and vegis we are buying. We were running out of room. Smoothies are a regular part of our diet along with more salads. Very little meat, I’m even off of Coffee, that was a huge one for me. I do still enjoy it accasionally but its a treat rather than a habit.

    I have your 12 steps book and some of your recipe books and refer to them often. Thank you for all the inspiration.

    Any chance you are flying into Fresno on the 19th. We would love to have you do a class at the Fresno Whole Foods. It’s only two hours from Bakersfield.

    1. Robyn Openshaw says:

      Bambi, great job!! Whole Foods Market doesn’t carry my books (yet) and doesn’t let anyone present in their stores unless they carry the presenter’s products. Someone who knows the brass at WFM will eventually rectify that, I’m sure. It’ll happen when the time is right. 🙂

  4. Anonymous says:

    OOPS, did not mean to post twice. I had equipment failure yesterday and thought all that I posted was gone. Sorry!

  5. Anonymous says:

    I am looking for a source of real kefir grains so I can start making my own. I want the real thing, not the commercially processed stuff. Any suggestions.

    1. Robyn Openshaw says:


  6. Anonymous says:

    Please help me. I have had an itching problem that moves to different placed on my body. There is no rash and I don’t believe I have dry skin. I have been drinking the green and shocking pink smoothies almost every day since January 2, 2011. I have been to medical doctors and naturopaths. Nobody to date has been able to tell me what to do. I know the answer lies in eating the proper food. Please, tell me what to put in my blend-tec to stop itching. I am scratching myself raw.

    1. Robyn Openshaw says:

      Kathy, eliminate one food from even your GOOD recipes, for two weeks. Start with cashews. See if it makes a difference to eliminate just one. It sounds like a food sensitivity?

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