“People don’t make the connection between how they eat and how they feel emotionally through the brain. They don’t realize there is a connection to food and the brain and emotional well-being.”
Dr. Uma Naidoo is a board certified psychiatrist, professional chef, and nutrition specialist. She is the director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital and also on faculty at Harvard Medical School.
In this fascinating episode, we discuss her exciting new book, This Is Your Brain On Food, which I highly recommend. Listen to the entire episode and subscribe wherever you get podcasts or listen here.
Key topics of our conversation include:
- Dr. Naidoo’s journey as a psychiatrist and professional chef
- How what we eat affects our brain
- The origin of the gut/brain connection
- The rise of mental health concerns
- Food to avoid for mental well-being
- Inflammatory foods
- Orthorexia and food obsession
- How to add more diversity in your diet
- The impact of caffeine and alcohol on mental health
- So much more!
Learn more about Dr. Naidoo here.
Follow her on Instagram and Twitter at @drumanaidoo
Find her book on Amazon or your favorite bookstore. This book is so helpful and needs to be part of your mental health library!
Ali Miller is a registered dietitian, integrative functional medicine practitioner, and author of Naturally Nourished, The Anti-Anxiety Diet, and The Anti-Anxiety Diet Cookbook.
In this episode we discuss the concept of food as mood, how neurotransmitters play a role in gut health, and how your stress response affects your overall health – from mental wellness to reproductive function to immune health.
She explains the 6 approaches she takes to restoring our bodies to their rightful state, how to biohack our bodies and create metabolic flexibility – and simple tools to reducing panic and anxiety during times of stress.
Key topics covered in this episode:
- Blood sugar regulation is key to balancing mood.
- The imbalance of our stress response in the HPA axis and how “the body has to feel safe to do well.”
- Reduce inflammation, reset the microbiome, repair the gut lining, restore micronutrients, rebound the adrenal glands, and rebalance neurotransmitters.
- What excessive screen time does for our dopamine.
- How 90% of serotonin is produced in the gut and why probiotics can be nature’s Prozac.
- Breath is the most powerful way to harness the HPA axis and how to use mantras.
- How she uses a strategic ketogenic approach with her clients and the reasons it has been beneficial for so many of them.
To download and listen to the full episode, click here. For the link to iTunes, click here.
To learn more about Ali and her work, head to http://www.alimillerrd.com or check out her podcast at http://www.naturallynourishedrd.com.
Who’s sick of cooking the same old, same old and is ready for something new and EASY? You can’t tell, but I’m raising my hand. I am currently in training for a new whole food nutritional program I will be launching soon, so I’ve been playing with some recipes, changing things up, and throwing together new things to incorporate (as usual) as many colorful veggies as I can in one meal.
The original version of this recipe I received courtesy of my friend Megan, from a detox program I ran a few years ago. It’s versatile, because it works for people who have issues with gluten or dairy, and it’s so easy and fast – who doesn’t love that?
Even my picky three-year-old loves this recipe! He likes it with jasmine rice, which is a pantry staple in our house!
- 1.5 lb boneless chicken thighs
- 1 1/2 cups fresh tomatoes, chopped
- 1/4 cup basil pesto, homemade or store-bought (dairy or nut free? Use basil paste or fresh basil)
- 6 strips bacon, cooked and crumbled
- 2-3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- Heat oven to 350 degrees.
- In a Dutch oven, season chicken liberally with salt and pepper.
- Layer chicken, seasoning, garlic, basil pesto, tomato, and bacon.
- Place lid on top and cook in oven for 1-1 1/2 hours until chicken is cooked through.
- Serve with rice, pasta, or my favorite – cauliflower rice!
*For crock pot option, follow directions above and cook 4-6 hours.
That’s IT. Now, if you are like me, it will need more seasonings than the recommended amount above. So play with it; add what you like. And as always – let me know what you think!
I was thrilled to get the opportunity to sit down and talk to Melissa d’Arabian, Food Network host and author of the bestselling Ten Dollar Dinners, about her newest book Tasting Grace.
In her book, Melissa describes 16 invitations that transform the way we view food and our relationship with food.
I don’t know about you, but I have felt burdened by all the food rules lately. Everyone has an opinion on what is “good” or “bad” food. This book was a breath of fresh air in shaping my perspective on food as a gift and a joy.
In my interview with Melissa, she talks about why she chose to write this book, the intentional process she went through in forming it, and she shares some of her views that helped shaped the invitations in this book.
If you are feeling caught up and confused in the “eat this, not that” culture we live in, this book and episode of the podcast offers a fresh and balanced perspective. Food can unite us, and we can utilize what we’ve been given to be filled with more gratitude – and grace.
If you love this interview, I can’t recommend the book enough. It is a love letter to food and the Giver of good things. For more information on Melissa, check out her website here.
Be sure to subscribe to the Sparking Wholeness podcast on iTunes or wherever you get your podcasts! To access my show page, click the tree to the right!