Splurging and Losing
What is life all about anyway? Is it destiny? Is it balance? Is it knowing the difference between the two and how to maneuver the detours and pop-ups? I pondered these things as I struggled to lose the 4 lbs. I gained over the holidays. I created some very valid excuses for the weight gain …. It’s winter and I am an outdoors person therefore I need the extra fat as insulation and protection against the cold and wind. (Not so bad, eh?) or how about …. It is a natural phenomenon to gain weight as we age (I don’t really buy that one). Fact of the matter is that I accepted too many party invitations and succumbed to foods and bubbly drinks that are not part of my real life diabetes management.
I mention this personal dilemma because I really like my solution and thought I’d pass it on to you. I found that eating the same healthy meal through the week was an easy and stress free regimen. Being a soup lover, I made a big pot of vegetable soup on Sundays and enjoyed 2 healthy bowls with a little whole grain bread and fresh low fat mozzarella on weekday nights. This gave me the luxury of not having to shop and cook everyday, kept my bg readings a nice even tempo and kicked in a renewed source of energy. For breakfast I splurged on delicious, nutritious homemade baked goods from my own kitchen. The great residual benefit here, besides the wonderful aromas wafting through the house, is that I know exactly what goes into these delicious scones and muffins. At lunchtime I usually ordered a nice salad with grilled fish or chicken at a restaurant, being starkly aware to ask for dressing “on the side”. Having worked in restaurant kitchens I know the copious amounts of dressing that flow from chef’s ladles for the sake of sparkling up a dish, when 1 tablespoon is sufficient.
Following this simple way of eating I lost the 4 lbs. in 3 weeks. One of the lessons I learned from this structure was that I got to enjoy the process of creative cooking using simple ingredients again. So much fanfare and attention to food has taken away from the reality of eating well for nourishment and good health. Going back to basics at this time was successful both nutritionally and economically. It seems the perfect yin/yang balance of good food and good value. It also fits in very nicely with basic training for diabetes management where patterns, format, structure and planning reap the best rewards.
I’m headed over to CYBER KITCHEN right now to make some scones, muffins and a big pot of vegetable soup. Care to join me at the stove?
One day as I was whipping up several variations of a basic scone recipe my son looked around the kitchen and asked if he was in the scone zone. The name scone might sound a bit fancy but scones are a very simple and basic baked good. They require using whole eggs to give them the tender texture that defines them as scones. This is not such a bad thing. Eggs have become a political seesaw. Good … Bad …Good… Bad. Moderation balances the seesaw. Egg yolks contain vitamins A, D, E, K and iron and Omega3 fatty acids. Whites are a source of high quality protein.