I am OK.

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I am ok como water Each Monday, Tiffany posts a message that provides positive energy and tips for eating more mindfully. The purpose of the weekly message is to reinforce the ideas from the talks and classes that are a part of the Como Water Membership, and to further support those living the veg-centric lifestyle. To receive our Mindfulness Mondays posts, Become A Member today.

 

I am OK.

In last week’s Mindfulness Mondays post, I previewed my Five Agreements. For the next five weeks, I am going to flesh each one out in turn. The first agreement I made with myself is to fully embrace the fact that “I am ok.”

The basic premise of this agreement is pretty simple. Every time I feel inclined to worry about something. Each moment where I feel like I want something I do not currently have. And each time I view someone else’s life from the outside thinking somehow they have it better than me, or easier than me, I will embrace the fact that I am ok.

I am right where I’m supposed to be. If I weren’t, I’d be somewhere else. I have enough [fill in the blank with material things here] and then some. I am safe and secure and loved. I am ok. Right here. Right now.

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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  1. Thx for this. I always wondered whether it was the human condition to always want more, to strive for better, or if it was a characteristic of specific societies. After all, it has been or combination of trying to make things easier and or creativity that had resulted in all of our wonderful inventions
    … Including the wheel. It is definitely hard to say ‘I am ok’ right where I am, with all that I have now.