My old addiction

[jeanvieve]

I gave up wheat, potatoes, corn and sugar for nearly 2 years. Now they're sneaking back in. One by one, innocent seeming, I eat them and pretend that I'll just go to the gym and run them off that evening.

Only I haven't been getting to the gym more than once a week.

It's so easy to fall into the moods and activities around me. I'm too much a social creature, and it's hard to get myself AND someone else off to do something I don't love to do in the first place.

Operation Summer Grill is back on. I need to eat more flamed animal flesh and vegetables, and stop buying tasty bread products. And no more tasty corn chips either somehow.

I've already given up my delightful morning mochas (or what passes for them at work, combining insta brewed coffee with cocoa in the cup) for tea with low fat vanilla soy milk. This turns 300 calories (hot chocolate) into about 20, and I had at least 2/day all winter. This is why my favorite jeans muffin up, and I'm really down on myself about it.

It's also harder when I'm cooking for everyone instead of just eating what I want when I'm hungry. I definitely need to go back to cooking healthier, and letting others buy groceries and things more often. Rice dishes are yummy, but they're not on the list of things I eat.

And I think I'm just a little sad that it's still this hard, after two years of being good. When does it get easier?

Comments

[lifeofglamour.livejournal.com]

I don't know, it's still hard after 8 years, and I've put on a few myself the last year or so that I need to take off, from exactly the same things - inattention and eating socially. Sounds like you have a good idea of the elements that are causing it, and a good strategy for getting it under control. Execute!

[im-geva.livejournal.com]

Take a deep breath and remind yourself that no food is worth eating if it will cause you to have to redo even one day of the last two years. Because the next time will be harder.

You can never really relax your diet. It must become part of who you are, your identity.

Every bite matters.

[cathyn.livejournal.com]

Mmmmm broiled Brussels Sprouts!

Also, Braised Radishes.

2-4 bunches Fresh Radishes (enough to fill the bottom of your biggest skillet or big sauce pot, 10"-12")
2 cups Chicken Stock
Salt and Pepper to taste (prolly not that much salt, as even good stock has a good bit of it)
2 TBS Brown Sugar
2-3 TBS Cider Vinegar

Wash, top, and bottom radishes, and dump into hot skillet. Add stock, salt, pepper, brown sugar, cover and simmer until the stock is mostly evaporated, about 20 minutes. Add vinegar to deglaze the pan, but simmer off the really tangy part, about 3 minutes. Serve, not wasting a single drop of the unbelievably delicious goo in the pan with the radishes.

As you can see, the vast bulk of the calories in this dish come from the Brown Sugar, but there aren't many by volume, and are essential to the dish for the sauce.

[jeanvieve.livejournal.com]

That looks tasty! Might try with the fresh radishes and baby turnips I just picked up from the farmer's market.