Magnolia Creek logo

Creekside Communications Blog - tips

October 27, 2011 - 5:31pm

Love Your Body (for real)

Last week was the 14th Annual Love Your Body Day .  After 20 years of recovery from an eating disorder, I can genuinely say I love and appreciate my body. Early in recovery I learned that practicing active gratitude toward my body was a way to counteract some of my negative core beliefs and messages I received from the media.

Woman on the beach with hands outstretched

Now, I’m not so deluded that I actually believe these first attempts at gratitude will counteract deep-seated, entrenched feelings of body hatred.  In fact, research supports that body image often doesn’t improve until about 18 months into recovery from an eating disorder (Clausen, 2004).  Why does it take so long? One theory is that it takes this long because it takes time to build positive body image experiences.  If this is true, then it stands to reason that building more positive body experiences sooner may result in a faster path to a healthy body image. One possible way to do this is through a daily practice of body gratitude through a loving kindness meditation.  Loving kindness meditations have been shown to be helpful in improving positive emotions (Fredrickson et al., 2008), so it makes sense that they would improve feelings toward your body.

Jessica standing in front of mirror doing daily affirmations

Stand in front of the mirror and say something like this:

I am grateful for my body. My body is strong. My body is healthy. My body is at the weight it is supposed to be, so I do not need to try to change it. My body takes care of me. My body is my friend and I thank it. 

Try different variations that resonate with you.  Other thoughts may enter into your head. Just notice them without judgment and return to your script. Also, if it’s too difficult at first to do in front of a mirror, you can simply say the script to yourself with your eyes closed.  Remember, you may not feel better about your body in that moment or even that day, but with each repetition you may add to your collection of positive body experiences.  As this collection grows through this exercise and other encounters, a positive body image may be closer than you think.
 

October 12, 2011 - 10:10am

In the Kitchen with Wil – October Edition

As part of our blog makeover, we will post a recipe each month that Wil often makes for our clients.  After scrounging around in the kitchen for leftovers a couple of weeks ago when no one was looking, I decided to post Wil’s Butternut Squash Lasagna recipe this month.  

Butternut Squash Lasagna

Lasagna
1 box lasagna noodles
1.5 T butter
1t kosher salt
1 yellow onion chopped
1.5 cloves garlic chopped
6 cups butternut squash cubed (about 2)
2T sage chopped
¼ cup toasted pine nuts (3-4 minutes in a 425 degree oven)
½ cup of grated parmesan
½ cup of shredded mozzarella
Salt & Pepper to taste
Béchamel sauce (recipe below)

Béchamel sauce
3 T butter
4 T flour
1 Qt of milk
Salt & pepper to taste

This is Wil.

Chef 'Iron' Wil Drake

He’s our Chef.  We call him Chef Wil.  We could call him Iron Wil but I believe there is an old older Disney movie called Iron will.  Stop laughing; it had a cute boy in it!

Let’s get started shall we?!

For Béchamel sauce
Melt 3 T of butter over medium heat.  

Wil cutting off 3T of butter

Add 4T of flour and whisk continually for 1 minute.  

Wil whisking the Bechamel

Do not let the mixture brown.  Add milk and whisk until the mixture is thick and the consistency of gravy.  

Wil still whisking bechamel

You have to whisk a long time.

Wil still whisking the bechamel sauce

When thickened, add 1.5 t of kosher salt and sprinkle with pepper (a dash as they would say).

Look how nice and steamy we are!

Bechamel Sauce is done cooking

Cover with a layer of wax paper to prevent a skin from forming.

Placing wax paper on top of the bechamel sauce

Set aside and massage your tired shoulder after all that whisking.

Start the lasagna

Melt  1.5T of butter in a deep skillet over medium heat.  

butter melting in the dutch oven

Season with 1t of kosher salt and a sprinkle of pepper.  Add chopped onion and cook about 2-3 minutes or until onions begin to yellow and soften.  

stirring in the chopped onion

Add garlic “to get it aromatic” – Wil.  

adding the garlic to the cooking onion

Stir cubed squash & sage, reduce heat to medium – low and cover with lid.  Cook about 10 minutes stirring occasionally.  
adding the squash to the cooked onion and garlic

If the mixture begins to get dry, add a “dash” of chicken or vegetable broth.  Cook until squash is tender and can be easily poked with a toothpick or fork.  

stirring the cooking mixture

Remove from heat and “mash” squash mixture with the back of a spoon until it is the consistency of lumpy mashed potatoes.  

mashing the cooked vegetables with a spatula

Add more salt and pepper to taste.  Wil used white pepper but you don’t have to get that fancy.  Mix in your pine nuts.

the mashed vegetables

Cook lasagna noodles if you bought the kind that requires cooking.  Wil made his noodles from scratch.  He’s an over-achiever like that.  

Assemble your lasagna!

Wil started this process without me so there is an absence of action shots here.  Sorry.

Spread a thin layer of Béchamel sauce in the bottom of a 9x13 pan (about ½ cup).  Spread a layer of noodles followed by a third of the squash mixture.  

Follow with another thin layer of Béchamel sauce and a dusting of parmesan.  

assembling the lasagna

Rinse & Repeat 2 more times until squash mixture is all used up.   End with a layer of pasta, a thin layer of Béchamel sauce.  

spreading the bechamel sauce over the top of the assembled lasagna

Top off with your mozzarella.  Wil used fancy pearl mozzarella here.  Feel free to use cheaper shredded mozzarella, that’s what I do at home.

spreading mozzarella over the top of the assembled lasagna

Bake  for 20-30 minutes at 425 degrees.  You want the cheese to be brown on top and the lasagna to be good and bubbly.  To be sure your lasagna is ready to eat stick a metal fork in the middle and see if it comes out hot.  

Let it rest for 15 minutes (not you, the lasagna).  When things bake their juices all come out, we want those juices to soak back up and redistribute evenly throughout the lasagna.  Otherwise your lasagna will be all runny.  And no one wants a runny lasagna.  

Enjoy!  I had a piece of this the following day for lunch as it looked much better than my Smucker’s PB&J.  I can attest to the fact that this lasagna is quite tasty.  There you have it!  Check back next month for another Creek-used recipe!  Oh, and hit the comments and let us know what you thought!

September 30, 2011 - 8:00am

Ashley & Suzanne standing in front of Farmers Market sign

At the beginning of this summer I was asked to join a Farmers Market Co-op by a couple of friends of mine.  What is a Farmers Market Co-op you ask?  Have I gone all country and bought a bunch of live chickens or a section of a recently butchered cow?  No dear reader, I am not "in the dell" yet.

A Farmers Market Co-op is a group of no more than 12 individuals who decide to band together to buy produce in bulk for cheaper prices and then divide their plunder amongst themselves.  You don’t have to have a ton of friends to do this.  I don’t know most of the people in my group – I was invited by a neighbor and in turn invited some friends of mine.  An organizer split us up into 6 pairs and a different pair goes shopping at the Farmers Market of their choice every other week with $120 ($10 per member).  Then the pair splits up the produce into 12 equal piles and shoots an email to everyone to pick up their pile and drop off their $10 to cover the cost.  It’s actually quite fun.  A few weeks ago it was my turn.  I went shopping with Ashley Blackwell and my roommate at the Jefferson County Truck Growers Association Farmers Market.  We got a lot of great produce at great prices but I was still disappointed that I never got to see a “truck grow”.  There’s always next time.

The outdoor market area

There are several different places to shop at the Farmer’s Market.  There’s an indoor area with a larger variety of produce very similar to a grocery store. 

the indoor market area

You are likely to pick up a peck of Peter Piper’s peppers with stickers marked “Grown in Chile” here.  

various peppers, green tomatoes

If you are more in the market for locally grown produce than the long carports with local farmer’s trucks parked under them is the place for you.   Local farmers bring whatever they picked the day before to sell each morning. 

This is Bubba.

Farmers Market seller Bubba selling us peaches off of his truck

Bubba sold me some peaches.  There were a lot of overalls at the outdoor market.  We figured that was a good sign.

Okra for sale at Farmers Market

Bubba also sold me some okra.  Two baskets of okra.  My roommate and I fried ours.  Probably a Yankee’s nightmare but it was quite tasty. 

cabbage for sale at the Farmers Market

There’s more of a variety than you would think with the locally grown produce.  We saw grapes, tomatoes, green tomatoes (we fried those too), squash, onions, eggplants, etc.  The produce changes with the seasons as it is all grown about 10-30 miles from the market. 

Full bucket of blueberries

Then we decided to go blueberry picking.  Much cheaper than the grocery store and you get a much better tan.  All the blueberries you can pick for $1.50/lb We went to Smith U-Pick which is run by Joe Smith.  Super nice people.  They provide the buckets. 

Tractor ride to go blueberry picking

And then we got our country on and went tractor ridin’.

Ashley riding in the tractor wagon

After having hundreds of people pick peaches at the Smith’s the blueberry bushes on the front of the property were very picked over.  Luckily we got the inside scoop to ask for a ride to the super secret blueberry bush patch on the back of the property.  So Joe drove us back there in his tractor.

Blueberry bush with our collected blueberries

We picked beaucoups of blueberries – we were picking for 12 after all.  We got 19 lbs of blueberries for $28.50.  Not bad my friends, not bad at all. 

Brittany, Ashley and I dividing up the produce

Then we divided up everything evenly.  The dogs and cat were no help at all but oversaw the entire process just the same.

Ashley dividing up our blueberries

Ashley was a lot of help.

Our share of the vegetables; greenbeans, eggplant, okra, corn etc.

After all was said and done everyone got 5 ears of corn, 10 large okra, a plantain, 3 eggplants, 3 cucumbers, 2 yellow squash, 1.5 lbs of blueberries, 3 large peaches and 3 lbs of greenbeans all for the bargain price of $10. 

It was a lot of fun and it’s great to get locally grown fruits and veggies every other week.  I highly recommend creating your own farmers market co-op and if you want to know the best way to fry up some okra, give me a shout!

*Magnolia Creek provides residential and partial-hospitalization treatment for eating disorders including anorexia and bulimia.  1-888-762-4665.
 

September 28, 2011 - 9:40am

Got Hope?
Hope letters

On the back of my business card I have a quote by Anne Lamott that says, “Hope begins in the dark, the stubborn hope that if you just show up and try to do the right thing, the dawn will come.”  Hope is an integral part of recovery from an eating disorder, and as a therapist, I have the job of imparting hope to our clients.  Richard Schwartz, the founder of Internal Family Systems Therapy, once said that as therapists we are “hope brokers”- getting our clients to believe that things truly can be different.  As a hope broker, I have an image of me opening a portfolio to our clients and having them choose from different hope packages- sort of like a travel agent.

Hope street sign

If it were only that simple. Hope is hard to describe and even harder to define.  Rick Snyder, who like me, operates from a strengths-based perspective, defines hope as “the overall perception that goals can be met.” Based on this definition, it seems that we might be able to generate hope by having success experiences or engaging self-mastery activities. For instance, maybe passing a class or getting a job interview instills hope.

Our Only Hope Star Wars

Sounds good, I guess, but I don’t buy it. I ask myself- how do our clients become hopeful?  I look at those who have embraced hope as compared to those for whom hope is still only a faint glimmer on the horizon. Hope may look different in each client. It might be a light that returns to their eyes, a hop in their step, or a belly laugh.

Belly Laugh Julia Roberts

It may look different, but I realize that what these clients have in common is that they have connected to something- maybe to others, to God, to nature, or to themselves.  From what I can see, it has less to do with goal-achievement and more to do with relationships.

Got Milk Susan Sarandon

So Got Hope? No? You may want to do what Positive Psychologists suggest and achieve a goal. Or maybe better - get connected. It might be easier to start small- call a friend, go to church, perform a random act of kindness, speak in your support group, write a note to your teacher, send a card to your co-worker.  Maybe hope isn’t as elusive as it seems- it may just be a connection away…

August 16, 2011 - 11:59am

Once a month or so I thought it would be nice to let our fine readers know of other recovery-oriented blogs that would be good for you guys to check out and support.

For the month of August, I would like to direct everyone’s attention to a blog called "Weightless."

http://blogs.psychcentral.com/weightless/

This blog is written by Margarita Tartakovsky who writes for Psych Central.

Ronda readsThis blog came to my attention a few months ago when Magnolia Creek received a book solicitation in the mail. Our fearless Director of Operations, Ronda Cannon, took the book home to read as she is prone to doing.

The book brought our attention to this blog which I have really come to enjoy. In any given month there will be posts ranging from testimonies from the recovered, articles picking apart the latest diet fads, tips for holiday eating, seasonal issues such as swimsuit season stress, a lot of ways to boost your body image, and last but certainly not least a lot of great photographs illustrating each article. Don't judge me, photographs are a perfectly legitimate criteria on which to appraise a blog. She also posts frequently, so there is new content almost daily.

I have not met Margarita Tartakovsky, nor is she paying me for this shout out, but after perusing her blog and reading about her I’m fairly certain we would be good friends. Ms. Tartakovsky is a writer for Psych Central and emigrated to the U.S. from Russia when she was a child. Incidentally I have a niece and nephew who were adopted from Russia.

Jason and Grace

More proof that we could be friends.

When you check out her blog be sure to read the post titled "7 Signs your Body Image is Bruised (and 5 Solutions)" as well as "12 Ways to Become Proud of Your Body." Both are great reads with realistic tips for bettering your body image.

What are you waiting for? Go check it out!

 

 

 

 

 

 

 

August 3, 2009 - 7:38am

Eating Disorders AnonymousOn Mondays starting today, Magnolia Creek will be coordinating an Eating Disorders Anonymous group open to anyone in recovery from an eating disorder. The group will meet for an optional dinner in Birmingham at 6:00 pm, followed by an EDA meeting at 7:00 pm at the Moore Institute.

Dinner

  • When: Mondays from 6:00-6:45 pm, beginning August 3rd
  • Where: We will be meeting at a restaurant and then drive over to the Moore Institute for the meeting at 7:00. (If you cannot meet for dinner, please do join us for the meeting afterward.)
  • Who: Anyone in recovery from an eating disorder who wants to practice a non-eating disordered meal.
  • Led by: Nicole Siegfried, PhD

EDA Meeting

  • When: Mondays from 7:00-8:00 pm, beginning August 3rd
  • Where: Moore Institute 4126 Autumn Lane Cahaba Heights
  • Who: Anyone in recovery from an eating disorder
  • Led by: Nicole Siegfried, PhD
November 20, 2008 - 8:08am

Decorated fireplace at Magnolia CreekNext week is Thanksgiving and the start of (we hope!) several weeks of parties and celebration for the holidays. The season is meant to be a happy and joyous one, but we know that it can be especially stressful if you or someone you love is coping with or recovering from an eating disorder.

Helpful Holiday Hints

I recently received a couple of posts and articles with suggestions for handling the holidays and thought I'd pass them on:

  • PsychCentral - Manage Eating Disorders Over the Holidays: Their suggestion for having a "wing man" to help run interference and manage triggers is a really good one. The buddy system can work, so don't be afraid to ask someone else for help or offer to help someone you think will need it.
  • Eating Disorders Blogs - Negotiating Holiday Eating: I like how they start off with a reminder that holiday traditions really are about relationships and activities and shouldn't revolve heavily around food. They also echo a suggestion in the previous article for having some sort of a signal or code word to use if the situation becomes too overwhelming or triggering.
  • Something Fishy - Your Recovery Toolbox: These suggestions aren't just meant for the holidays but year-round. If you haven't already, take the time NOW to create a coping bank, rally some friends for a support group, and add other tools and motivations to your arsenal. Think like a Boy Scout, and "Be Prepared."

Workshops

And don't forget, there are two workshops coming up as well: