GETTING UNCOMFORTABLE I think my desire for substantial meals is because I am asking myself to feel a little uncomfortable during this challenge. I am removing comfort foods and breaking habits, which has meant more than once I’ve found myself standing the kitchen simply staring at the cabinets and trying to decide what to eat.
The best thing I could do for be to be successful was to listen to my bodies desire to feel full, rather than trying to force in meals that I “thought” were better for me. I believe as the challenge progresses and my patterns of snacking on cookies or chocolate are broken I will turn back to lighter meals.
David’s snacky food remains in the house and while it may not be my favorite food…it is SUGAR! Especially when I’m stressed, I find myself wanting to reach for one of his cookies. I asked him to simply not eat his cookies and ice cream in front of me at night. If we are watching TV he will now eat at the table where I can’t see it…and that is enough to keep me from foaming at the mouth.
As part of the current challenge, I am not eating any added sugars which includes agave, stevia, honey, etc.. I have noticed that even a little taste of these extra sugars makes me just crave more and more. You’ll see the Raw Bar I have later in the post does have agave, but I decided it was a better option than not having any fall back plan while traveling.
I do believe chocolate is going to remain the main thing that I will simply continue to crave. So after the next week, when I am able to add back some sugar…I will start with cacao nibs because they would be unprocessed where other chocolate is not.
BUTTERNUT SQUASH FRIES
I probably ate half the squash in 1 day after making these! A great way to load up on seasonal produce
- 1 butternut squash
- 2 tsp. curry powder
- 2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 1 tsp onion powder
- 1 tbsp. olive oil
1. Slice squash in half
2. Slice each half across in to 1/4-1/2 in pieces
3. Put all ingredients in a ziploc bag and shake to coat
4. Place pieces on a foil lined baking sheet
5. Bake at 425 degrees - approx 20 minutes. Flip half way through cooking
-- I cook ours longer to get them more crispy.
Beyond this oatmeal, eggs, vegetable chili, chicken and mixed fruit continue (see October Unprocessed Day 6).
I have allowed myself some mini Larabars as sweet treats this week. They have no added sugars, but are still calorically high, so I am trying to limit them and not make them a new go to.
I have not tried the chocolate chip ones you see there because that would be an added sugar, which I am trying to avoid per my Nutrition Coach right now.
Additionally, I have learned that I have self control around nut butter, but things like raw cashews…yeah I just go to town! So no more buying them unless it is to make something specific.
Knowing that next week I will be at a work conference where healthy choices are not readily available and I have two 9 hour travel days I decided it was time to think of some things to take with me. I will be packing a salad and fruit for the first flight, but I needed something unprocessed I can carry with me at the conference.
Both of these options (Two Moms in the Raw and Raw One) have only organic, natural, unprocessed ingredients. I chose to got with this over a bag of trail mix because I have no sense of a serving with trail mix. I can eat a full bag without ever slowing down, but a Raw bar tells my brain that is 1 serving.
How do you avoid eating your temptation foods when they are in the house?
I am grateful for companies that care about the world
I am grateful for Steve Jobs
I am grateful for inspiring talks
I am grateful for The Sing Off
I am grateful for healthy hair