Photo by Nick Fewings on  Unsplash

I lived a very unhealthy lifestyle for my mental health; it took me a long time to recognise that I was allowing others to be unkind to me and worse yet; I was being unkind to myself. We all have an internal voice and we all, to varying degrees, listen to what that internal voice tells us. We believe what that voice has to say, whether it’s telling us good things or bad things. After reading many self-help books and articles and watching countless videos about how to improve my mental health and self-confidence, I developed new habits that helped me to have a better dialogue with that internal voice and make better choices.

I made small changes at a time, some became habits and are part of my life now.

Stop comparing yourself to others.

The first thing I had to learn was to stop comparing yourself to others. While some might argue that comparing yourself to others can be healthy, it gives you goals to reach for and helps track your progress and success; I don’t subscribe to that view.

It’s natural to compare ourselves, we are encouraged from an early age to do so. “Study hard like Jack and you could get into a great college.” “Work hard like Rosemary and you could buy a new sports car like her.” And so on.

I started looking at social media first, it’s easy to fall for the filtered photos and the #livingthedream posts, but when I thought about it, I realised that not all these glimpses into these fabulous lives were as they seemed. Some of them were genuine and I could celebrate for all my friends and family their accomplishments and their happiness. However, comparing myself to them and lamenting that I wasn’t on a beach on an idyllic island or eating a top-notch meal at a new and trendy restaurant or walking hand in hand in a park with a new love, did absolutely nothing for me or anyone else. I made a conscious decision to stop looking at social media so much and taking what I saw less seriously than I had in the past. I wanted to celebrate my little happy moments in my life; I didn’t particularly want to publish my life on social media, so I went old-school. I used a brand-new hardback notebook I had on my bookshelf and turned it into a gratitude journal. I committed to writing at least three things I was grateful for at least three times a week. I would write things like I was grateful for a particular friend who had made me feel loved that day, or for my ability to make a cosy crocheted blanket which I snuggled under to read a book which I was also grateful for having found. I would doodle and make little sketches in this journal and the entire process became very satisfying. I would find myself during the day, thinking “that will go in my gratitude journal”, for example, when I brought some fresh eggs from my rescue hens to my neighbour and she brought me out to her garden and picked lettuce, spring onions and tomatoes for me to make a salad for dinner. Or if I only had two items in my basket at the supermarket and someone invited me to go in front of them in the queue.

Photo by Vitolda Klein on  Unsplash

What others think of you is none of your business.

I believe it was Deepak Chopra who said. “What other people think of you is not your business. If you start to make that business your business, you will be offended for the rest of your life.”

I look at my grand nephew prancing around in his superhero outfit, cape and mask included, making shapes and pulling moves and telling people how great he is and truly believing it. I feel proud of him and overflow with love for him and wonder when I lost that kind of self-confidence, did I ever have that kind of self-confidence. I doubt I did, to be honest. I grew up being told not to be boastful, not to draw attention to myself, not to brag about my achievements and hearing “What would Mrs Whoever think!”

I have a set of guidelines I live by; they aren’t written anywhere and I don’t have them numbered, but I know they are there and I try my best to follow them. They are things like, ‘if you have nothing nice to say, say nothing’ or ‘don’t pass up an opportunity to give a genuine compliment’ or more serious things like ‘don’t swear at drivers who don’t indicate’, ‘don’t scream “shut up” when someone says, “Guess what your ex is doing!” (I did enough guessing as to what they were doing before they became my ex). Basically, what I am getting at is that I know what is right and wrong and I should live my life accordingly to hold my head up high and be proud of who I am. Yes, I could improve in areas, and I attempt to do just that, but I don’t beat myself up about not being perfect or not getting to my end goal fast enough.

Instant Gratification.

We live in a time of instant gratification; things move at a fast pace, and we want instant results. While this can be a bad thing because it sets us up for sure failure in some ways, we can learn to set smaller, more manageable goals and teach ourselves to slow down and enjoy the ride.

However, celebrating the small wins is a very healthy form of instant gratification. I will not tell you what wins you should celebrate, that’s your business. I can tell you some of the small wins I celebrate. I have had depression and a myriad of physical illnesses my entire adult life. Some of these can knock me down and make me want to stay down. So, some days my small wins are few and smaller than other days. I’m OK with that and I have learned to live with that.

Some of my wins might be making my bed and having a shower. Some days, that is about as much as I can manage. Other days, I might celebrate putting order to my wardrobe and donating a bag of clothes to a charity shop. Other days, it might be getting a story published. I might celebrate that I reached my writing goals 5 days in a row or that I surpassed my walking step goals for the day. You know what your goals are and you know what your small wins are. Celebrate them.

Photo by Simon Maage on  Unsplash

Sharing your Wins.

You can choose to share your victories with one of more people, but make sure that they are the right people. You don’t want to share with someone who doesn’t understand your journey and whose reaction could be less than ideal. You also might not want to share your victory with someone who is struggling, they might view your success as motivation for them, but they might not be in the right place to view it positively and you don’t want to make them feel worse about themselves.

Be Open to Opportunities.

While waiting on wins to fall upon you might work, keeping an eye out for opportunities can really increase your win pile. I’m not a great housekeeper, I enjoy having a clean and tidy home, I just don’t enjoy cleaning and tidying it. So, I developed this little game that had a double win situation. I boil my kettle at least three times a day, so while the kettle is boiling, I use that time to clean an area of the kitchen, maybe wipe out the microwave, shake crumbs out of the toaster, put away the dried dishes and wipe down the sink and draining board, you get the idea. So, by the time I make my hot drink, I have won at doing a chore I didn’t really want to do, and I also won and making my home a bit more pleasing to be in.

You don’t have to love something to do it well, but you have to have focus and stay motivated. I find this easier to do for shorter lengths of time, the time it takes for the kettle to boil, for example.

Photo by Patti Black on  Unsplash

Celebration Concept.

B.J. Fogg PhD Behaviour Scientist at Stanford University popularised the Celebration Concept. Celebrating immediately after an action creates a memory imprint in your mind. Overtime you learn to associate the new habit with the positive emotion.

How you celebrate is up to you. A winners dance. A cup of tea and a pat on the back. A 15-minute mediation session in nature to relish the winning feeling.

I don’t know about you, but my mind is great at letting me know when I have messed up at something. I have been training my mind, and it’s an ongoing process, to also let me know when I have aced something. At first it might feel selfish and boastful. I don’t think it is and even if you think it to be, so what? We are allowed to applaud ourselves.

I hope you enjoyed reading this article. Celebrate your small wins and post some of them in the comment section to give yourself a boost and inspire others.


Celebrate the Small Wins was originally published in ILLUMINATION on Medium, where people are continuing the conversation by highlighting and responding to this story.

by Teresa Heffernan 11 September 2021
A Mayo by any other name.Photo by Andrew "Donovan" Valdivia on UnsplashAs many of you fellow plant-based foodies will know, plant-based alternatives have had to be creative with naming products.For example, the supermarket chain Sainsbury in England was forced to not use the word “cheese” to describe their plant-based cheese, so they called it Gary instead of cheese. Read more about it here.I made a sauce for the restaurant which was a mayo alternative. Not wanting to call it mayo or mayonnaise, I named it Sligo.Why Sligo? I hear you folk not familiar with Irish geography ask. In Ireland, we have a county Mayo and a county Sligo. They are neighbours. So, my sauce was not Mayo, but it was close to Mayo, it was Sligo.Image provided free of charge from Irish Genealogy Toolkit.Look, I need to get my giggles from wherever possible!Anyway, the recipe is an easy to make one and has endless variation possibilities.Ingredients:120 ml (1/2 cup) Unsweetened soy milk.250 ml (1 cup) Rapeseed oil (or half and half with olive oil, if you prefer the taste)1 teaspoon Apple cider vinegar1 Tablespoon Lemon juice½ teaspoon Agave syrup½ teaspoon Dijon mustard¼ teaspoon SaltMethod:1. Blitz everything together until emulsified.If you want to make garlic mayo, substitute the salt for garlic salt and add a clove or two of crushed garlic. For even more depth, add roasted garlic.Replace the vinegar, lemon juice, agave and mustard with Sriracha sauce for a Sligo with a kick.Let me know your favourite flavour of Sligo.For more plant-based and gluten free recipes, check out TheCandiedHazelnut — MediumSligo Recipe was originally published in TheCandiedHazelnut on Medium, where people are continuing the conversation by highlighting and responding to this story.
by Teresa Heffernan 10 September 2021
How important are photos when publishing recipes?Photo by Suganth on UnsplashI have a publication on Medium named after a restaurant I once had (might even open in a new location again someday) called The Candied Hazelnut. I upload recipes I used to cook in the restaurant and more that I am working on now, to this publication.They are all tasty dishes (of course I would say that) and they all look so delicious when plated. Here’s the thing, dear reader. I can’t take decent photos for love nor money. While the gastronomy police have not caught up with me yet on this matter, it is something that nibbles at me (I know it should niggle at me, but it is a food related post).Not being able to take photos to a good enough standard bothered me so much that it stopped me from publishing recipes for a long time.Do you have an opinion on the matter?Would you be put-off by seeing generic photos of ingredients in a recipe post rather than a photo of the end product?I’d love to read what you think.Shepherd-less Pie Recipe. This was one of our most popular dishes… | by Teresa Heffernan | TheCandiedHazelnut | Sep, 2021 | MediumTo Snap or Not was originally published in TheCandiedHazelnut on Medium, where people are continuing the conversation by highlighting and responding to this story.
by Teresa Heffernan 9 September 2021
I had been traveling for over 24hrs. I should have booked a hotel in Paris for the 13 hour wait for the connecting flight. No, what I should have done was booked a flight for the following day, or even the one after that and spent a day or two in Paris. Gotten a good night’s sleep in a hotel there. I was weary of hotels at this stage, but one more night wouldn’t have hurt. At least I would have been in better form to deal with my current situation.
by Teresa Heffernan 9 September 2021
Seems like nothin’ ever comes to no good up on Choctaw Ridge. Me and little Lucy MacAllister was up there last week, Sam Jnr had told her of a good place to catch fireflies. Lucy wanted to catch more than her brother Billie Joe did. He was famous for the number of fireflies he could catch.
by Teresa Heffernan 8 September 2021
Photo by Marin Irene on UnsplashOf course, you can make your mashed potatoes whatever way you darn well want. This recipe is a favourite in my home and it’s a great way to get some additional nutrients into us.Ingredients:100 grams Raw cashew nuts, soaked. (You can either soak overnight or before you cook the potatoes, pour boiling water over the nuts and cover with clingfilm until you need them).2 kilos of a good floury potato. I use Wexford Queens when they are available.2 Tablespoons of Nutritional yeast4 Tablespoons of your favourite plant-based milk1 teaspoon of salt½ teaspoon of ground white pepperMethod:1. Boil the potatoes, remove skins from about half of them.2. Blend the nuts for a couple of seconds until a coarse paste forms3. Add the potatoes and nutritional yeast and blend well.4. Add the milk, salt and pepper to taste.Don’t want creamy mash? Then from method step 3. bash with a potato masher until the consistency you want.Creamy Mashed Potato Recipe was originally published in TheCandiedHazelnut on Medium, where people are continuing the conversation by highlighting and responding to this story.
by Teresa Heffernan 8 September 2021
This was one of our most popular dishes on our lunch menu in the restaurant. It was particularly popular with the more mature of our customers. I think that could be because the original Shepherd’s Pie was a regular as they were growing up and it is a comfort dish to many of us.
by Teresa Heffernan 8 September 2021
Margaret Murphy sat on the arm of the sofa looking out the sitting-room window. Through the brilliant white net curtains, she could see the odd leaf gently whirl its way to the ground, carried on a gentle October mid-morning breeze. September had been particularly warm this year and now, the second week in October, later than usual, autumn was starting to take hold. Margaret loved autumn; it was her favourite time of the year. She liked the process of getting ready for the winter. It was a hopeful time of year; she remembered fondly the preparations of the children going back to school, the excitement of new starts. Margaret smiled as she remembered the trips into town for new books, stationery, shoes, and, of course, the new school bag which each of her four children were allowed every two years.
by Teresa Heffernan 7 September 2021
Photo by Zineb Sakhaoui on UnsplashJust like falafels, hummus can come to us in oh so many delightfully delicious flavours. I don’t do spicy, very well at all, this was an issue for me whilst working as a chef because I could not taste the spicy dishes I cooked and resorted to thrusting spoons laden with spicy delights at colleagues to try and trust their judgement. The thing with spicy is, like art, it really depends on the beholder.I love many curries, the smells of the spices mixing and the marrying of the flavours. I opt for sweet and mild curries. You, of course, are free to add whichever level of spice you like.Ingredients:250 grams Chickpeas, cooked, strained and rinsed (canned chickpeas is fine)2 Tablespoons Tahini1 Juice of whole lemon3 Tablespoons Olive oil2 to 3 teaspoons Curry powder1 to 2 Cloves of garlic, crushedSalt and pepper to tasteOlive oil and paprika to serveMethod:1. Blitz everything together.Best served at room temperature. Swirl groves into the hummus with the back of a spoon, drizzle with olive oil and sprinkle with paprika.You could take it a step further by using smoked garlic and smoked paprika for an additional level of flavour.Let me know what you added to the recipe to make it your own.Hummus with Curry Recipe was originally published in TheCandiedHazelnut on Medium, where people are continuing the conversation by highlighting and responding to this story.
by Teresa Heffernan 7 September 2021
Photo by Farhad Ibrahimzade on UnsplashI LOVE garlic. Anyone who has ever been within sniffing distance of me can confirm that. Apart from all the benefits garlic brings, not least that of keeping the vampires away. That there have been no sightings of vampires in my neighbourhood since I moved in is all the proof I need. Garlic is just so tasty!This sauce is quick and easy to put together. It can keep at least a couple of weeks more than happy in your fridge. You can make it in advance and use it on endless dishes. It is best served at room temperature. If you need to use it directly from the fridge, you can give it a quick stir to get it to a better consistency.Ingredients:60 grams Tahini1/2 A fresh lemon, juiced2 or 3 Cloves of fresh garlic, crushed1 teaspoons Maple syrup1 to 2 Tablespoons WaterMethod:Blitz everything together.Yep, it really is that easy!Photo by Suad Kamardeen on UnsplashThis sauce is great with falafels and drizzled over salad. Let me know your favourite dish to use it on and send me pics!Enjoy and stay safe.Garlic Tahini Sauce Recipe was originally published in TheCandiedHazelnut on Medium, where people are continuing the conversation by highlighting and responding to this story.