We all want a full-looking Shabbos table with lots of foods in different colors and textures. “Separating your salads” is a great hack for creating a plentiful and nourishing Shabbos meal
Every so often, I brainstorm with Chanie about ideas for this column. A few months ago, after I wrote about a post-Succos reset, Chanie asked me to talk about Shabbos.
“The whole week, most of us are in a routine we consider healthy,” she commented. “But then comes Shabbos, and we’re thrown. The food is different; the schedule is different. And once we feel off track, we tend to eat mindlessly at the meals, nosh throughout the day, and end up feeling weighed down.”
She’s so right. In my years as a health coach, this conversation has come up with every single client. Personally, I can relate, too. It took a lot of self-experimenting to learn how to enjoy Shabbos both in the moment and after.
When you’re in diet or food-plan mentality, it’s really hard to come to terms with the fact that Shabbos simply can’t fit into the same food structure as the rest of the week. It’s like trying to fit a square peg into a round hole. What I learned, and what I’ve coached others through, is that Shabbos needs its own square hole — an approach that lets us enjoy the uniqueness of the day while enjoying how we feel, too.
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