In the interest of full disclosure, I just want you to know that things are not always peaches-and-cream quinoa-and-broccoli in the Eats Well With Others kitchen abdominal cavity.
This past week, for instance, has been one huge exercise in falling.
Falling off the bandwagon. Falling into disgust.
Falling into a tub of peanut butter. And chocolate chips. And white chocolate chips. And cinnamon chips. And muffins. And a tub of that other flavor of peanut butter.
Do you get my drift?
But today starts a new week. (Yes, my week starts on Wednesdays. I do, in fact, let my Eat.Live.Be. posts dictate the rest of my life.)
And though sometimes it’s so hard to break the vicious sugar cycle. I’m doing it. Today.
Because I’m worth it. Because my first race back.in.the.game is on Saturday and I want to rock it. Because I officially start half marathon training this week (physical therapist-APPROVED) and my body needs NUTRIENTS to keep itself healthy and injury-free. (And not cinnamon chips. Definitely not cinnamon chips.)
Because I promised you I would.
Because I promised myself I would.
And just because.
No reasons necessary.
So if you see me on the street and you offer me a slice of cake. Don’t be offended if I turn it down.
It’s not that I don’t love you.
It’s not that I don’t think it’s delicious.
It’s that I’m prioritizing me. And one day…I might have enough self control to eat one slice of cake and not let it spiral into a sugar-eating coma binge.
But that day. Is apparently not today.
It might not be tomorrow.
But I really hope it’s next week. Cause I already kinda miss cake.
My mini goal for this week is to stay on point. Weight watchers points, that is.
Every week so far, there have been points that I haven’t counted in. Which has been fine. I still lost weight. No biggie.
But not for four days in a row.
It’s time to reign myself in. Count religiously for a week. And see how I come out on the other end.
It’s just one week. And if there’s anything I can give myself after everything my body has given me…it’s one week.
Are you with me? Any mini goals of your own that you want to share?
One of my favorite healthy living blogs is Can You Stay For Dinner? The author, Angie, lost 135 pounds doing a combination of Weight Watchers and just mindful eating. And lots of walking.
And unlike most healthy living bloggers…she’s real. She eats cake. She doesn’t exercise to extremes. She doesn’t eat one slice of pizza and then claim to be “so full”.
Recently, a reader emailed her and asked what they should do when they slip up. Here’s her answer. I think it’s pretty perfect.
Risotto. Totally not what you think of when I say “healthy food”. But the thing about risotto is that it gets a bad rep because restaurants load it up with cream and cheese and more cream.
It needn’t be so!
Traditional risotto gets it’s creaminess from the starch that the arborio rice emits as it cooks, slowly but surely, in the veggie broth. It’s an all-inclusive kind of deal. Comes with the arborio rice package.
This risotto in particular is more of a Greek take on the Italian classic. A bit tangy from the feta and lemon, woodsy from the dill, and a hint of sweet from the carrots. It’s got all the creaminess you need and then some. All for about 450 calories a serving (12 WW points). See, we can do this. Day one. Done.
Risotto with Carrots and Feta
Serves 4, adapted from Moosewood Restaurant Cooks at Home
- 5 cups vegetable broth
- 4 large carrots, diced
- 1 onion, diced
- 1 tbsp olive oil
- 1 1/2 cups arborio rice
- 1 tbsp fresh dill
- juice of 1 lemon
- 1 cup feta, crumbled
- 2 tbsp parsley, chopped
- Bring the stock to a boil in a covered pot. Put the carrots in the stock, lower the heat and very gently simmer.
- In a large wok or saucepan, heat the olive oil and saute the onions until softened but not brown. Carefully add the rice and stir gently until the grains are thoroughly coated with oil.
- Add the dill. Ladle 1 cup of the carrot stock (with carrots included!) into the saucepan with the rice and stir. When it is absorbed, ladle in another cup’s worth. Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is tender but al dente (20-30 minutes).
- When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and parsley. Serve immediately.
I am submitting this to Allergy-Free Wednesdays!