Reshaping It All: Chapter 3


Hi Friends! Ashleigh here.

I can’t believe we’re already on chapter 3 from Reshaping It All: Motivation for Physical and Spiritual Fitness.

If you haven’t had time to weigh in on chapter 2 yet, don’t worry. We’re still talking about it here. Because of the way our schedule for this book club is set up, we’ll chat about multiple chapters at a time.

Well, what are we waiting for? Let’s get started on chapter 3. This time, we’ll hear from Darlene first.

Moving on to chapter 3, we get a background view of Candace’s eating habits. By the way she was raised, she’d come to believe that food was one of two things: healthy and tasteless, or unhealthy and delicious.

In Reshaping It All, we learn that there is a better alternative, which is delicious food that works to benefit our bodies — yum! With a deeper understanding of what works to benefit our bodies, we increase our chance of success.

Healthy food is not the enemy, and neither are treats. When we teach our body to enjoy food in moderation while seeking a balanced diet that includes both fruit and vegetables, we are building a lifestyle change rather than seeking a quick fix.

In laying this foundation of good eating habits, I’m reminded of Matthew 7:24-25:

Therefore everyone who hears these words of mine and puts them into practice is like a wise man who built his house on the rock. The rain came down, the streams rose, and the winds blew and beat against that house; yet it did not fall, because it had its foundation on the rock.”

Enjoy the journey, and until next time, live well!!

Darlene Schacht

When it comes to my history with food, I’m thankful to have a mom who taught me moderation. She prepared healthy meals for us — in fact, I developed my love of spinach, brussel sprouts, and broccoli from her — but she also allowed sweets. We had a “chocolate drawer.” In it, she would keep a bag of Hershey’s miniatures. This way we could have a taste of chocolate — enough to fill a sweet tooth craving — without going overboard. Although, I admit, I’ve become spoiled and allowed myself more sweets than I should.

My mom also modeled for me the importance of daily exercise. I just wish I’d followed her example more consistently the last year or two. If I had, I’d probably fit into my pre-pregnancy jeans by now.

I gained a lot of healthy habits growing up, except the discipline of drinking water. It just wasn’t something I remember us doing regularly. To this day, it’s still a struggle. I’d much rather grab something with flavor from the fridge then fill up my water jug. But, as I mention in this chapter’s vlog, I’m being intentional about getting more aqua.

Drinking more water is one of the five tips in this chapters “A Pinch of Practicality.” I love these practical ideas for slowing down and improving meals. I’m already incorporating several — which include having a glass of cold water with my food and using a smaller plate.

So, what are your thoughts on chapter 3? Here are a few questions to get the discussion going:

  1. What is your “food history”?
  2. Which tip from the “A Pinch of Practicality” can you add to your daily life and how do you plan on doing so?
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Ashleigh Slater is the author of Team Us: Marriage Together and the editor of Ungrind. As a regular contributor at several blogs and websites, she loves to unite the power of a good story with biblical truth and practical application to encourage others. She has 20 years of writing experience and a master’s degree in communication. Ashleigh lives in Atlanta with her husband Ted and four daughters. You can follow her on Instagram here.

  • Kerrye

    My food history: I’m from the south. The stereotypes about our food, well, they’re true. (Imagine growing up with Paula Deen cooking your meals… Pretty much that. However, my mom has never had any issues with food or weight. Little petite energizer bunny… With never actually “dieting”…)

    My favorite take-away from Chapter 3 – The recipe for Turkey Tacos!!! My family LOVED it, and have already made it a weekly favorite.

    • Kerrye, I love turkey tacos too! I first heard about them when I read Barbara Cameron’s book, A Full House of Growing Pains. I didn’t realize what they were — ground turkey in place of ground beef — so when I had the privilege of interviewing Barbara that same year, I asked her. We’ve been making them ever since. I’ve come to prefer them to regular tacos. I love how lite they are!

  • I haven’t read the chapters yet, but what I can gather from your summaries it sounds very practical and motivating. I would say my food history is- watching the strong, independent family women in my life struggle greatly with food/dieting. So, much so that I gained an eating disorder in college. Not good. But through marriage, children and work, I have learned to eat better and not be an emotional “non-eater.”

    Also, I would have to say that I have made more of an effort to drink lots of water and always eat breakfast.
    I try to y myself… “we are fearfully and wonderfully made”. . .

    • Thea, I never thought about eating disorders such as anorexia in the terms of being an “emotional non-eater,” but that makes a lot of sense. I’ve been there — so I can definitely relate. Although now that I no longer struggle with anorexia, I find myself being an “emotional eater.” My desire — and something I hope this book helps me with — is to find the balance between the two.

  • Sarah

    My “food history” is a great one. I was home-schooled along with my brother until we were high school age. I grew up on a farm with loving parents & a mom who was a stay-at-home mom. She taught me how to bake & cook at a young age, & “eating out” was a treat, rather than a convenience. But as I grew up & moved away from home, my habits changed towards more unhealthy ones. I went for fast & convenient more than healthy & wise choices.

    In the past year, I’ve started to come back more to my roots & home-made goodness. Making my own bread, & just being a lot more conscience of what it is that I’m truly putting in my body. I still don’t make the best choices 100% of the time, but I’m making an effort to think thru my choices more.

    One of the tips that I really plan to take to heart is drinking a glass of cold water with each meal. I don’t drink enough water the way it is, so I know this will be helpful. Also, I can definitely use smaller plates when eating at home!

    • Sarah, I love how you are coming back to your roots of healthier eating choices!

  • Jen

    I’m an emotional eater- example from today. I’m driving home from running errands with my two little boys in the backseat when an awful hail storm hits. Scary experience! I’ve never seen so much quarter+ size hail! Anyway, I pray as it is happening, but then…go home, calm down a little and make s’mores croissants! Whew!!! I so need to practice my “focus on God” muscle to continue it past the crisis!

    • Jen, even though you went home and ate the s’mores croissants, at least the first thing you did was pray and not eat! Sometimes the first thing I do is eat and then I realize some time later that I didn’t pray.

  • Ellison

    Food history is poor. When I was growing up my childhood wasn’t ideal. If I was left at my grandmother’s I ate whatever we grew in the garden and purchased/traded from neighboring farms. If I was with my mother then it was whatever I could beg/borrow/steal..literally. So I became a very erratic eater. If we had food I felt that I needed to eat it all quickly to “store up” for when we didn’t have any at all. Then on my own I would buy food but eat fast foods in order to keep what I had in case. I am breaking that habit and learning to cook at home all the time now. I had tried several of the recipes and my family’s favorite so far are the grilled veggies and chicken noodle soup.

    • Ellison, wow, that must have been difficult to grow up not knowing when you would have food. It sound like you are taking great steps to break your previous habits.

  • Natasja Sambale

    My food history… Well, compared to other families, I guess our dinner was late. Dad finished work at 6pm so by 6.30pm we would have our dinner. Neither mom nor dad emphasized on eating healthy. Once a week we would eat fries with either a burger or steak. Sometimes mom would just prepare lettuce, tomatoes, cucumber and cook the burger meat and we would create our own burger. It always ended up looking bigger than my mouth. And once a week we would have pasta. All the other days, dinner started with soup followed by meat, potatoes (either mashed, plain or baked and I wasn’t a fan of the baked or plain ones) with some veggies ranging from cucumber to carrots and peas. Mom did try some veggies on us, at least to take a bite. But Brussel sprouts, until this day I don’t like them at all. I wasn’t a fan of some other vegetables like tomato either but I’ve grown into them. Funny how one eats tomato soup or tomato ketchup but avoids the tomato in a salad. Candy had its place in the cupboard and we took as we pleased. At some point I started drinking water. A lot and leaving the soft drinks for occasions. Then I became a flight attendant and though I should drink a glass of water at least every 30 minutes during a flight (prevents dehydration and headaches), I somehow got lost. Now I only drink whenever thirsty and not necessarily water. While before I had no problems with the big bottles, I now resort to a small bottle and fill it up once empty. Using a small bottle seems less intimidating. Recently I bought a juicer, so I try to make fresh juices before work. So instead of drinking lots of sugary juice from the aircraft, I get creative with my fruits. Sometimes I add some vegetables and some fresh ginger or mint as well. I actually enjoy experimenting with it. I wish I could implement the use of smaller plates every day but that’s not easy when you order room service or go to a restaurant. But I’ll definitely start doing when home. One tip I can add, is drinking water with my meal.

    • Natasja, I love fresh ginger and mint! What’s your favorite drink to make in the juicer?

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Reshaping It All: Chapter 3

by Ashleigh Slater time to read: 2 min