In the wake of my cholesterol concern of a couple weeks back, I did a pretty hefty examination of my diet compared to current nutrition trends. Not a bad comparison except for ditching a few snack indulgences but the dark chocolate stays. I’ve taken to making my own granola, stocked-up on edamame, packed the fridge with vanilla yogurt...protein powder, almonds, peanut butter...apples, oranges, raspberries...whole grain anything. I haven’t bought Tostitos, ice cream or pizza since the cholesterol news arrived.I look at fries and bratwurst with a jaundiced eye.
The gradual switch from a high carb diet to one that’s more in balance has been underway for me for the past eight months or so. But, I’m finding I don’t snack as much throughout the day now that I’m eating more protein. And, my sweet tooth is more easily overwhelmed these days. I tend to be happy with some yogurt and fruit or granola for dessert.
BUT I tried to hop off the wagon. After a recent Sunday ride we went for a midday meal. Starving. I’ve been craving bacon for weeks and figured I could indulge since I’d just finished a ride. I ordered a BLT. White toast. Kettle chips. And I was planning to like it.
Only, I didn’t so much.
I jealously eyed my neighbor’s carrot and celery sticks he’d opted for instead of chips.
And, he had whole grain bread with his turkey.
Damn.
- TOB
11 comments:
So true. After eating clean for several weeks all of one's guilty pleasures taste like crap. Yet, when on a steady diet of eating crap it does taste pretty good. I suppose our taste buds are happy go lucky sorts.
I've found this site helps me a lot.
Tostitos were on sale, two bags for $6 at Rainbow, so I bought. That was Wednesday, and I've eaten a total of 2 chips. Not through willpower, but lack of desire. Weird, ain't it.
When I adjusted my diet after finding out I had high cholesterol and triglycerides a few years ago, I eventually found myself looking at some foods as "the enemy." It was a strange, but helpful, development.
Never lost my taste for them, though. I still love a big, juicy hamburger with fries, or a pizza loaded with meat. I just don't indulge very often.
But dark chocolate? That's just a quality-of-life issue. I don't care what any dietician says. Why go on if we had to give that up?
Trée -- floozies, man, floozies.
Todd -- thanks...I'll have to explore it more (the fast food section was a bit scary!).
Pete -- weather? daylight??
Tim -- the line didn't need to be drawn, it just always WAS right there in front of the Dove bag.
step away from the crack pipe.
Yeah, eat healthy for a year or two, and garbage food starts to look terrible. Go mango. It's all just simple habits.
Pass the Risotto, please.
With what I do for a living.......
I'm starting to feel like a crack dealer :-)
oV -- withdrawl, man....
Gino -- mango may be good, but won't be replacin' my Dove. Agreed that certain foods just don't appeal anymore.
Shawn -- just did a search for recipes...could be good!
George -- it's only a matter of time before they come strollin' into the store for you!
OK -- Jeanne -- this is the recipe -- scores a ten on the shawnboy satisfaction index.
Mon Cheri Cooking School/Sharon Shipley
ITALIAN HERB RISOTTO /Risotto Primavera
2 Tablespoons Olive Oil
1 Cup Chopped Onion
1 Tablespoon Minced Garlic
1 Tablespoon Zest of Lemon
1 Cup Arborio Rice
4 Cups Chicken Stock or Veggie Broth
2 Cups Chopped Fresh Spinach
1/2 Cup Diced Red Pepper
1/4 Cup Yellow Pepper
3 Tablespoons Snipped Fresh Chives
1 Tablespoon Chopped Fresh Lemon Thyme Leaves
Salt and Freshly Ground Pepper to taste
1/2 Cup Freshly Grated Parmesan Cheese
Heat the oil in a heavy saucepan or flameproof casserole. Add the onion,
garlic, red and yellow pepper and cook over low heat until soft, 5 minutes. Then
add the rice, stir, and cook another 3 minutes. Meanwhile, bring the stock
to a boil in another saucepan. Reduce the heat and keep it at a simmer.
Slowly add 1 cup of the hot stock to the rice, stirring constantly. Continue to
sitr, allowing the rice to simmer. When the stock has been absorbed, add 1/2
cup and allow it to simmer, stirring well until it has been absorbed. Continue
cooking, adding stock, 1/2 cup at a time stirring constantly, until the rice
is slightly creamy and just tender. Altogether the rice should cook for 25 to
30 minutes. Add the spinach, chives, and thyme. Stir in the salt and pepper,
and the parmesan. Serve immediately.
4 servings
Post a Comment