I recently ran out of Splenda and I reverted for a couple of days to regular sugar. And on one particularly stressful workday I decided to grab a little bag of potato chips and full octane (regular sugar) gummy bears. Boy did I pay a price. First I began to feel a bout of exhaustion that lingered. Then after eating the chips I got the worse headache I've had in quite a long time.
Apparently, my body has gotten used to a better way of eating and when I tried to re-introduce (cheat on my healthy eating plan) the sugar, salt and fat, my body reacted by making me feel miserable. Like Jimmy Buffet says in his hit song Margaritaville "Its my own ---- fault."
So I fell off the horse. Happens to the best of us while trying to keep resolutions right? At least I can say that I chose the small bag of chips versus the family size and I only used a couple of teaspoons of sugar and well, I really have no excuse for the gummy bears.
Now, its time to go grocery shopping again, and I vow to leave the white flour, bread and chips on the market shelves, try (now this will be super hard because I love to use butter when I cook) substituting olive oil in place of butter and buy all of the produce my budget can handle. I'm not a big meat eater but if I happen to purchase meat, I will go for the lean (protein chicken, turkey and seafood) versus the chuck for the beef stew. I did some walking this week nothing vigorous just a trip to the new organic market (My Organic Market or MoM) and back.
Now while we're on the subject of organic markets I am now using organic white Miso as a base for many of my soups and stews. Miso is a super flavorful rich paste made from fermented rice or soybeans and is used often in Asian cooking. For a soup base all one needs to do is dissolve the miso in water, stir and add whatever vegetables or protein is desired. I made a spinach miso that was as comforting as it was delicious and the calories -- negligable.
Miso Spinach Soup
2 heaping tablespoons of America's First Mellow White Miso
1tsp garlic hummus
1 cup shitake or button mushrooms
1 cup spinach (you can use frozen)
3 cups water
2 green onions
1/2 c of tofu (optional)
1/4 scotch bonnet pepper
Bring the water to a boil. Add the Miso and stir. Mix in the hummus and add the rest of the vegetables. Simmer for 10 minutes. Enjoy.
Finally, my as my week of guilty pleasures and diet blunders comes to a close, I am more aware that my body really does respond well to healthy eating. Should I choose otherwise (and grab a bag of chips,) my body has a way of painfully reminding me of the consequences that lay ahead.
Published On: March 03, 2010