By Molly Patrick
Nov 14, 2017
“And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom.” ~Anais Nin
The thought of letting go of bad habits and addictions used to terrify me.
I felt like I needed those habits to be happy.
I felt like life without them would be pointless.
I felt like they defined who I was and without them I would be lost.
So I put off letting go of my toxic “friends” for a long time. And that’s okay. That was my process. I needed that process to escort me to the day when continuing on with my bad habits and addictions was finally more terrifying than the thought of letting them go.
“And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom.”
So I nervously let go.
I gently released my grip.
I finally surrendered.
And when I was safe on the other side, I realized that I had absolutely nothing to be terrified of.
Because when I gave up pleasure, I got something even better.
I got joy.
And with joy comes peace, clarity, focus, contentment, gratitude, curiosity, play, wonder, and laughter so deep that it spills beyond your mouth and fills your entire soul.
And that was a wild card that I didn’t see coming.
So if you’re hanging on to bad habits and addictions because you’re terrified at the thought of letting them go, hear these two things:
1: Accept and respect your process.
Don’t beat yourself up. Your process is unique to you and it will eventually get you exactly where you need to be.
2: There is joy waiting for you on the other side of your bad habits and addictions.
If you’re terrified, that’s okay. Be terrified. But don’t let it stop you from letting go and trading in short term pleasure for long term joy.
If you’re ready to find joy in eating instead of pleasure, check out our weekly Plant Fueled Meal Plans and then head back here for today’s yummy recipe!
Do you have a hard time letting go? Talk to me in the comments below.
- 1/2 cup steel cut oats (100g)
- 1 3/4 cups water (415ml)
- 1/4 cup pumpkin puree (140g)
- 1 tablespoon coconut sugar (optional)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- Chopped pecans and non-dairy milk for serving
- Rinse the oats in a fine mesh strainer. Tap the strainer against the sink to remove excess water and transfer the oats to your Instant Pot.
- Add the water, pumpkin puree, coconut sugar, pumpkin pie spice and vanilla. Stir once.
- Lock the lid into place and make sure the nozzle is pointed in the sealing position. Use the manual setting and set the timer for 10 minutes. Use the natural release method when the timer is up.
- When all the pressure is out, carefully remove the lid and stir. Allow them to cool completely before you store them in your fridge.
- Serve warm with a bit of non-dairy milk, chopped pecans and whatever other toppings sound yummy to you.
Wishing you a happy week. May it be filled with letting go.