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  • Tuesday, April 23, 2019 9:22 AM | TCME Admin (Administrator)

    Looking for a good overview and introduction to mindful eating? This article in has you covered!

    "The idea of “mindful eating” ties into the larger concept of mindfulness—focusing your attention on the here and now, not ruminating over the past or worrying about the future.....When you pay attention to each bite of food you consume, you’re also able to stop using food as a way to distract yourself from uncomfortable emotions. Studies show that mindful eating can help reduce both emotional eating and bingeing."

    Read the full article at (and look for the quotes from TCME President, Lynn Rossy!)

  • Tuesday, April 23, 2019 7:02 AM | TCME Admin (Administrator)

    The Center for Mindful Eating welcomes Dana Notte, MS, RD, CD to its Board of Directors!

    Dana Notte is a non-diet dietitian and nutrition educator who aims to help people heal their relationship to food, body, and self through non-diet, weight-inclusive, and mindfulness-based approaches. She specializes in working with individuals seeking support to heal from chronic dieting, disordered eating, and eating disorders. Additionally, she actively presents at conferences and professional trainings on topics related to mindful eating and non-diet approaches to care.

    Much of her training has been self-guided and on-the-job. She has spent years reading, researching, and attending trainings and conferences related to mindfulness, mindful eating, and weight-inclusive care. She is a former facilitator of the Am I Hungry® Mindful Eating Program and spent several years working for a non-diet, mindfulness-based wellness retreat, where she honed her skills as a nutrition educator, counselor, and mindfulness practitioner.

    Dana is now the owner of ThrivInspired Nutrition, a Burlington, VT based nutrition counseling practice offering individual in-person and virtual nutrition counseling services, group workshops and retreats, and community, corporate, and professional speaking services. Dana is also part-time faculty at the University of Vermont where she teaches in the Nutrition and Food Sciences Department.

    Recognized as an expert in the field, Dana has been quoted in several major publications including TIME, Reader’s Digest, Health, and EatingWell.

    Outside of her professional work, you can find Dana in her kitchen experimenting with new ingredients and creating new recipes, with her nose in a Lonely Planet book planning her next international adventure, practicing staying present on the mat at the yoga studio, or enjoying all that the outdoors of VT have to offer.

  • Sunday, April 21, 2019 8:06 PM | TCME Admin (Administrator)

    An editorial in FoodTank promotes mindful eating to improve health in communities of color. TCME's newest Board member, Alex Askew, is interviewed.

    "There is a health crisis in low-income communities of color caused partly by poor nutrition. Many traditional and healthy eating habits have been abandoned due to migration, immigration, and high poverty. The predominance of fast food chains and poorly stocked corner stores in low-income neighborhoods limits the food choices people can make easily.

    What’s the solution to rebuilding the health of these communities? The first step should be a strong focus on mindful eating, according to a group of black chefs, a pastor, food activists, and changemakers."

    Read more at FoodTank.

  • Tuesday, April 16, 2019 6:20 PM | TCME Admin (Administrator)

    All of us at The Center for Mindful Eating are thrilled to welcome Alex Askew to the Board of Directors. Alex joins TCME with extensive culinary, social justice, and mindful eating experience. He is the cofounder of The Black Culinarian Alliance, which advocates for improvements in career development in a demographic that has largely been sidelined from the culinary, food service, and hospitality mid and upper management opportunities. A long-time mindfulness practitioner, Alex has been instrumental in bringing mindful eating to communities of color to cultivate a healthy focus on food and the way we approach health equity as an expression of dignity, self-respect and self-actualization.

    In 2018 Mr. Askew combined his culinary expertise, mindfulness training, and social justice work to co-create Mindful Eating for the Beloved Community (MEBC), offering strategies to rebuild the connections between diet, culture, faith, the environment and community well-being, with a focus on the deep connection between mindful eating, social justice and sustainability.

    Alex will be introducing the vision, activities, and goals of Mindful Eating for the Beloved Community in a webinar series this summer. Dates and times will be posted on our website as soon as they are finalized.

    You can read more about Alex Askew at our Board member page:

    You can read more about Mindful Eating for the Beloved Community at its website:

  • Tuesday, April 09, 2019 5:59 PM | TCME Admin (Administrator)

    Food for Thought Spring 2019: Mindful Eating at Work


    • Mindful Eating at Work, by Lynn Rossy, PhD
    • The Case for Mindful Eating at Work, Tips for Employers, by Cinzia Pezzolesi, PhD
    • A Calm Mind at a Busy Workplace, by Caroline Baerten, MA, RD
    • Foundational Teachings on Mindfulness, Lynn Rossy, PhD

    Available in our Food for Thought Store

    Introduction to Mindful Eating at Work

    The work environment presents many challenges to a mindful eating practice. Short break periods may require us to rush through our meal. Combining eating while working, whether during a business lunch or the increasing practice of eating at our desks, can distract us from our body’s true needs. The quality of food may not meet our needs for physical sustenance. Sometimes, such as at holiday celebrations, food can be present in such large supply that we are tempted to eat beyond satiety. In recognition of these challenges, this issue of Food for Thought addresses eating mindfully at work from multiple perspectives, including tips for individuals and recommendations for workplace supervisors to establish a more mindful eating environment.

    In “Mindful Eating at Work,” Lynn Rossy, PhD outlines the main obstacles to eating mindfully at work - common practices regarding workplace food and eating that undermine mindful eating-  and offers constructive alternatives.

    Dr. Cinzia Pezzolesi’s “The Case for Mindful Eating at Work: Tips for Employers” discusses how employers can create a more supportive context for mindful eating and the benefits doing so would have on employees and work productivity.

    In this issue’s educational handout, “A Calm Mind at a Busy Workplace,” Caroline Baerten, RD provides tips for individuals wishing to extend their mindful eating practice into their work day.

    This issue also contains the first in a series of articles exploring the philosophical roots of mindfulness. While the concept of mindfulness is common to many traditions, Buddhist texts provide many extensive, detailed instructions on how to practice it. In Foundational Teachings on Mindfulness, TCME President Lynn Rossy describes the Buddhist concept of sangha, or spiritual community. People are social beings, we live and work in communication and connection with one another. We make profound changes, such as the change to live and eat more mindfully, more readily when we have the support of others. The Buddhist idea of sangha is a human community at its most supportive and harmonious.

    Food for Thought is a publication of the Center for Mindful Eating and its Board of Directors. We hope you enjoy this issue of Food for Thought and find nuggets of practical wisdom to nourish your mindful eating practice. Please direct comments and questions to

  • Wednesday, April 03, 2019 7:00 AM | TCME Admin (Administrator)

    A Calm Mind at a Busy Workplace

    by Caroline Baerten, MA, RD

    From Food for Thought: Mindful Eating at Work, available in our Food for Thought Store

    “I can only eat in a mindful way when I’m relaxed and on vacation. ”

    Have you ever heard this before? At work, when they may be overwhelmed and distracted, many people feel that they are somehow controlled by an automatic pilot who decides what, when, and how they eat.  

    Zen teacher Thich Nhat Hanh describes mindfulness as “the energy of being awake to the present moment." This definition means that the

     Mindfulness is the continuous practice of touching life deeply, in every moment of the day.
    energy of awareness is not dependent on the context of where we work or live. Mindfulness is the continuous practice of touching life deeply, in every moment of the day. We are mindful when we are truly at one with what we are doing, when we do it consciously and with focus. When we answer a phone call, for example, and put all of our attention into the call, or when we talk to our boss about a project and put all other considerations on hold during the discussion. And when we eat, well…we simply eat, we don’t juggle emails or files or errands while we do.

    Although the context of a white, sandy beach and still, blue sea is much different than a busy workplace, we actually do very much the same things at both: walking, sitting, talking, and eating. And yet on vacation we notice the different spices in a dish, while at work we gulp down our food in front of the computer. The act of eating is the same, but it seems that there are different mental states at work. Would it be possible, then, to learnno matter how relaxing or stressful the environment might beto eat, to sit, and to work with concentration, with the full awareness that we are doing it? We could practice mindfulness and mindful eating throughout every moment of the day, not just when "the perfect conditions" are available.

    1. Bringing balance between “being” and “doing” mode

    At work it is especially easy to find ourselves distracted by everything that calls for our attention. Instead of mindlessly reacting to each of these environmental triggers, we should cultivate stillness and the awareness of two aspects—what’s going on around us and what’s going on within us.  Mindful eating at work means being consciously present in what we’re doing, while we’re doing it, as well as monitoring our physical, mental, and emotional states. Mindfulness at work helps us become focused on single tasks, including setting aside some quality time for a lunch break without the mobile phone, newspaper, or computer nearby.

    2. Switching off the automatic pilot

    We each have deeply ingrained eating habits, an automatic pilot that tell us what, how, and when we want to eat. Waking up to the present moment will help us recognize and embrace conditioned patterns which are good for us and to let go of those which prevent us from making healthy choices. On automatic pilot, we might reach for any food that’s within reach. Off of automatic pilot, we pause to consider our choices.

    3. Slowing down and centering

     Even one minute of consciously connecting with our senses and the food on our plate can be classified as “a mindful exercise.”

    A recurring theme in our world seems to be, “I don’t have time when at work.” Luckily, the energy of mindfulness is available anywhere and anytime. Even one minute of consciously connecting with our senses and the food on our plate can be classified as “a mindful exercise.” During times of stress, slowing down for a minute and connecting with the physical act of eating can help to rebalance our nervous system. Instead of numbing ourselves with comfort foods, eating itself can help us wake up to the sensory joy of tasting food and the need to show compassionate care for ourselves.

    From Food for Thought: Mindful Eating at Work, available in our Food for Thought StoreCaroline Baerten (Belgium) is a mindfulness-based nutritionist/RD, qualified chef, and integrative psychotherapist who specializes in work with disturbed eating behavior and nutrition ecology. In her centre MeNu, in Brussels, she offers Mindfulness-Based Stress Reduction, Mindful Self-Compassion, and Mindful Eating, Conscious Living courses. She has served on the TCME Board since 2013.

    She welcomes comments to this article and can be reached at

  • Thursday, March 28, 2019 5:01 AM | TCME Admin (Administrator)
    Overcoming the Wanting Mind

    by Lynn Rossy, Ph.D.

    One of the most common statements I hear at the beginning of my mindful eating classes is “I can’t stop eating because it tastes so good even when I’m full.” My question is “Are you listening to your belly or to your mind?” After a short pause, I hear the response “From my mind!”

    People get it. They immediately recognize that we get different messages from our bellies (which register the amount of food we put in it) than we do from our minds (which is almost constantly seeking pleasure). Our bellies don’t want to have too much food, no matter how tasty, and our mind wants more and more pleasure, even if it makes us sick!

     The belly actually has great wisdom about when to stop, if we would listen to it.
    The belly actually has great wisdom about when to stop, if we would listen to it. However, our mind tells us all kinds of things about why we should keep eating—“I’m never going to have it again,” “I’m already a failure, so I might as well keep eating,” “It tastes so good, I don’t want to stop.”  The mind is rarely satisfied.


    The wanting mind is clearly described in the Eastern teachings of Buddhism. The first noble truth says that we experience suffering in life. That’s pretty easy to acknowledge, yes? The second noble truth says the cause of suffering is craving, attachment, longing, and wanting. However, our happiness comes in the moments of not wanting, not trying to make anything different, non-clinging.

    Let’s relate that to eating. When we want too much pleasure and comfort from food we end up eating more than we need, then we feel guilty about it, and then we eat more. And this happens over and over again. This definitely sounds like suffering to me.

    But we can jump off the hamster wheel. We can recognize that we have this “wanting mind,” that it is never satiated, and we don’t have to let it be the decision-maker. Instead, we can pay attention to the wisdom of our body (particularly our bellies) and let it decide when it’s had enough based on actual fullness.

    It helps when we know we can always have more later. When tasty food is not forbidden it doesn’t all need to be eaten in one sitting.  As a result, after a few weeks of practicing mindful eating, I hear over and over again how much easier it is to respect the wisdom of the body and much less food is needed to satisfy.


    Five Ways of Skillfully Addressing the Wanting Mind


    Mindfulness helps us to become aware of this wanting and protect ourselves against it. Try these tips:

    LABEL IT. First we recognize when the wanting mind is present and we name it.  When we label the emotion we activate the left prefrontal cortex, quiet the limbic system, and calm the mind.


    DO ONE ACTIVITY AT A TIME. Combating the pull of wanting can be supported by letting go of multi-tasking. Instead we must do one thing at a time in a calm and gentle manner whenever possible. In particular, the next time you eat, “just eat.”


    MEDITATE. Establish yourself in the present moment even for a short time. Feel your feet on the ground, your breath and your body, the weight of your hands. Ground yourself physically. Cultivate awareness so that you can see when you are caught in habitual states of mind.  Through practice we begin to see the thoughts that lead us to obsessing or wanting and we come back to the present.

    NOT NOW. We can tell the mind that’s wanting “Not now, later.” Noticing instead of indulging. You can actually begin to feel the relief that comes from not giving in to the wanting mind. “Wanting” doesn’t last and we can surf the wave of wanting until we reach the shore.

    GENEROSITY: One of the best methods for reducing craving and wanting is to practice giving. The act of generosity can be practiced in many ways—giving thanks, time, money, food, service, understanding. When our focus is on giving instead of wanting, happiness is available to us without external pleasures.

    To learn more, join me for the two part foundational series: Beyond the Basics (April 10 and 17) which explores in more depth the Foundations of Mindfulness and how they are related to eating.


    Lynn Rossy, Ph.D., is an author and health psychologist who specializes in offering mindfulness-based interventions for mindful eating, moving, and living. She is the Executive Director of Tasting Mindfulness, LLC. after spending much of her career at the University of Missouri System.

    She developed an empirically validated mindfulness-based intuitive eating program called Eat for Life which helps people have a healthy relationship with food and their bodies—decreasing binge eating while increasing body image, mindfulness, and intuitive eating. She teaches her class live onlive over Zoom to professionals and the general public and travels nationally and internationally to train professionals. 

    Dr. Rossy published the concepts from the program in a book entitled, The Mindfulness-Based Eating Solution: Proven Strategies to End Overeating, Satisfy Your Hunger and Saor Your Life (New Harbinger, July 2016). Her book was named on of the top ten books of 2016 by Mindful.Org.

  • Friday, March 22, 2019 9:45 AM | TCME Admin (Administrator)

    Food for Thought is The Center for Mindful Eating's quarterly journal written by mindful eating experts. Food for Thought is free to TCME members, but we now have several years of back issues available for purchase. Each topic-oriented issue is $5.00 and includes the downloadable journal and educational handout.

    Even better, they are on sale until March 31 with the discount code Take20%off.

    Find them at our Food for Thought store.

    If you'd like to learn about membership for access to the entire Food for Thought archives, check our our membership information:

    Not a member? Join Today! | Member Benefits

  • Tuesday, March 19, 2019 7:00 AM | TCME Admin (Administrator)

    The Practice of Self-Compassion and Eating

    by Darith James

    Self-compassion is an inherent trait that belongs to us all.  In its essence, the practice of self-compassion is understood as treating ourselves the way we would a good friend in a time of need or suffering.  Self-compassion is grounded in the three tenants of self-kindness, common humanity, and mindfulness.  Self-kindness is being kind and loving towards ourselves, not harsh or critical.  Common humanity is understanding that we all have places of challenge and flaws; being imperfect is part of the human experience.  Mindfulness is non-judgmental present moment awareness.  Woven together, these components are the foundation of self-compassion. 

    Sometimes the experience of eating, or perhaps our relationship with food, can feel challenged.  Perhaps we don’t feel great about the food choices we’ve made or how our body image/perception- maybe we’ve eaten due to tough emotions, not true hunger.  Many of us learn to use food as a way to cope with difficulties in life, which can leave us feeling out of balance- and perhaps even shameful or remorseful; this place is known to many.  When faced with this uncomfortable situation, instead of being critical and beating ourselves up, we can embrace the gift of self-compassion and turn towards our suffering in a loving and attentive way, rather than turning against ourselves. 

    Think of how you would treat a good friend who is struggling with food or eating- perhaps they have been using food to cope with stress or they feel confused by messages about what they should/shouldn’t eat- or simply feel out of balance with their eating motivation and behaviors.  Think of the words you would say to your friend, the support you would offer, the warmth you would naturally feel towards your friend who was suffering in the moment.  Imagine that you would gift your friend sincere kindness, a sense of common humanity through connection, and a loving reminder to stay in the moment (non-judgmentally).


    Self-compassion is always available to us as a practice we can return to again and again.

    Remember that the practice of self-compassion is simply to treat ourselves the way we would treat a good friend.  Close your eyes for a moment and take a few deep breaths.  Allow yourself to arrive right where you are, bringing your attention to the here and now.  Begin to slow down your breathing, perhaps inhaling and exhaling a bit longer than usual.  Now call to mind a time when you struggled with food or eating- allow yourself to recall and feel this, but not get lost or caught up in it.  Recall the compassion you readily felt for you friend and begin to imagine that you bring the same kindness, connection, and mindfulness to yourself.  Allow yourself to feel the same warmth, caring response, and supportive words that you gifted to your friend.  Breathe into this for a few minutes- allowing a felt sense of being nurtured from within.  Self-compassion is always available to us as a practice we can return to again and again.  As you are ready, bring your attention back to your breath and slowly open your eyes.

    Dara James is a Doctoral Candidate and Research Assistant in the College of Nursing and Health Innovation at Arizona State University.  Her research focuses on evidence-based interventions and program development specific to mindful eating and self-compassion in various populations.  Dara is a certified instructor in Mindful Eating, Conscious Living through the University of California San Diego and Koru Mindfulness through Duke University.  Dara’s current work explores the psychology of stress, mindfulness and self-regulation in the context of eating behaviors as related to potential disease outcomes.  Additionally, Dara serves as a Consultant at ASU’s Center for Mindfulness, Compassion and Resilience designing and writing curricula for mindful eating and self-compassion courses.  Dara is passionate about the work she does and finds joy in sharing it with others

  • Monday, March 11, 2019 8:51 AM | TCME Admin (Administrator)

      Lion's Roar, the Buddhist magazine and blog, interviewed TCME Board member Jenna Hollenstein about her recently published book, Eat to Love.

    "Non-diet dietician Jenna Hollenstein’s new book Eat to Love paves a Buddhist path toward transforming our often troubled relationship with food and body. Lilly Greenblatt spoke with Hollenstein about how her revolutionary approach can guide us away from chronic dieting, food anxiety, and disordered eating with mindfulness and compassion."

    Read more at Lion's Roar:

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TCME is a member and donation supported 501(C)3 non-profit organization. We depend your generosity to make our mindful eating programs available. Make a tax deductible contribution on our donation page

The Center for Mindful Eating

PO Box 30033

Columbia, MO 65205

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