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3 Minutes to Mindfulness

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office-background-illustration 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.

3 Minutes to Mindfulness

One of my perks at work that made me the most excited when I first started was the fully stocked kitchen–breakfast, lunch items, coffee, and yes, snacks. Ahhhhh, snacks.

Well, now that I’m about three months in, I’m noticing that my pants are fitting a wee bit tighter. Why? I asked myself. Well, the answer is simple–our fully stocked kitchen at work. Because food is always available, the more stressed I get at work, the more I find myself munching. And not munching on some veg-centric wonderful creation I’ve cooked at home, but instead, munching on something quick, easily accessible, and comforting–chips, chocolate, … and coffee to wake me up after eating aforementioned foods that make me feel sluggish. Simply put, that trifecta is the culprit. So what to do??? Here’s what I’ve started with…

I’ve set Google alerts on my calendar for three times a day–9am, noon, and 5pm. When each alert goes off, I take a break for one minute and breathe. Then I write down one thing I’m grateful for, and then go back to working. My thought is that by checking in with myself, I can alleviate some of the stress that’s leading me to snack. Aaaaaaaand, by timing them around meals, I can hopefully be more mindful as I eat breakfast, lunch, and dinner.

I started last week, so I’ll let you all know how it goes, but at present, I’m feeling pretty hopeful about it! And at the very least three more minutes of mindfulness at work can’t hurt!

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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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