There’s a strategy in selling called reduce it down to the ridiculous.
This is when a buyer shows resistance so you draw her attention away from the total cost by reframing it as a daily cost “Mrs. Jones, your monthly membership to this gym would come out to only $1.45 per day. That’s less than what you spend at Starbucks every morning!”
Gee, $1.45 per day is a much easier pill to swallow than $45 per month . . . even though it’s really the exact same amount.
It’s possible to use this reframing technique with yourself, as you learn to eat and love healthy foods. When you find yourself becoming overwhelmed with the idea of eating zucchini noodles for the rest of your life rather than your favorites, stop and reduce it down to the ridiculous.
Could you get through the next hour without a big plate of traditional noodles? Of course you can. Could you get through the next day? Certainly.
And for the times you’re really missing those grain-based noodles? Give this Chinese Noodle Bowl recipe a try. It delivers all the satisfaction of a big bowl of your favorite noodles with the bonus of ginger-spiked meatballs!
Note: I make a large batch of meatballs on most weekends, to stock the fridge with on-the-go protein-based snacks. These meatballs have fantastic stand-alone flavor, so give ’em a try without the noodle bowl sometime.
1 pound ground pork
1 teaspoon Chinese five-spice powder
sea salt and black pepper to taste
1 tablespoon fresh ginger, grated
¼ cup blanched almond flour
2 scallions, whites and greens, minced
2 tablespoons sesame oil
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
2 scallions, whites and greens, sliced
1 red bell pepper, seeded and thinly sliced
4 baby bok choy, thinly sliced
6 cups chicken broth
2 tablespoons coconut aminos
5 medium zucchini, peeled and run through a spiral slicer
Preheat the oven to 400°F. Place a wire rack on a large rimmed baking sheet and set aside.
In a medium bowl, combine all of the meatball ingredients. Mix well with your hands, form into 16 golf ball–size meatballs, and place on the wire rack. Bake for 25–30 minutes, until fully cooked.
In a large soup pot, heat the sesame oil over medium-high heat. Add the ginger, garlic, scallions, and bell pepper. Cook for 4 minutes. Add the bok choy and cook for another 4 minutes. Add the broth and coconut aminos and decrease the heat to medium-low.
Add the zucchini noodles and the cooked meatballs to the soup pot. Simmer over medium-low heat for 10 minutes. Serve in shallow bowls, drizzled with sesame oil and sprinkled with scallions.
Calories: 403
Fat: 23g
Carbohydrates: 10g
Sodium: 644mg
Fiber: 3g
Protein: 28g
Sugar: 5g