Happy New Year! Anyone who’s been reading me for the last few years (and really, it continues to astonish me how many of you have hung in there through my total silence the last year or so…thank you) knows that January 2nd is the time for me to do the annual “sugar fast,” to break the crazy sugar addiction I acquire through the holidays.
I realized years ago that it was futile for me to keep off sweets for the holiday season. That’s not to say I go crazy–I keep portions reasonable; but, my body gets addicted to sugar fairly fast, and my metabolism just can’t handle processing what it could when I was, say, 25. So, I eat the sweets in reasonable amounts, with a plan to stop eating them altogether again on Jan. 2nd. It works well for me. I cut out all processed sugars (yes, I still eat fruit, though I keep it to lower-sugar, higher-fiber fruits like blueberries and apples, rather than bananas), processed starches like pasta, exchange “white” starches like white rice for brown rice or high-protein grains like kamut and spelt and white potatoes for sweet (and keep even those things in very limited quantities), and drink no alcohol. Since I generally eat lots of vegetables and healthy fats anyway, that’s not a problem. I do have to concentrate on lean proteins, since I will tend to binge on veggies and forget the proteins (yes, I know some veggies have proteins, as do beans, but I work out enough I need a good bit of protein and I tend to try to cut down on the beans since they’re so starchy). So, lots of snacks like boiled eggs and tuna with avocado.
This isn’t a New Year’s Resolution for me. It’s mostly just a return to pre-holiday lifestyle with a bit more discipline than I exercise the rest of the year (hey, I like wine, what can I say?). This year has, seemingly, been particularly heavy on the sweets, and I’ve found myself really looking forward to the next couple of weeks without them.
On the Menu:
Friday: Chickpea and chorizo soup. No noodles here. Lots of veggies, along with chickpeas and some spicy chorizo for flavor.
Saturday: Chicken Parmesan meatloaf with roasted broccoli and cauliflower puree. A great, lean meatloaf that includes carrots and zucchini, paired with veggies. The cauliflower puree is a really great substitute for mashed potatoes, and gives that warm, comfort food feeling.
Sunday & Monday: Leftovers. the point of making larger meals like those above is so I don’t have to cook every day. I’m busy, but want to eat healthfully, and leftovers are a great answer to that!
Tuesday: Anda Masala over whole grain. Eggs are a great source of protein, and this spicy dish is a favorite, It’s generally served over rice but I’ll be doing it over a grain (what grain is TBD based on what the grocery store is carrying this week–it seems to change regularly).
Wednesday: Salmon with steamed broccoli and whole grain pilaf. Salmon is one of my favorite foods, but it generally re-heats terribly; so, we only eat it on nights when we don’t need the leftovers.
Thursday: Eggplant Rotolo and side salad. This is a delicious, pasta-free variant on lasagna roll-ups. I have a few secrets to keeping it a great whole-food without using much in the way of ricotta, so it’s also not a gut-bomb of fat.
SNACKS AND LUNCHES
Baked egg in avocado half, almonds, raw veggies and hummus, hard boiled (farm fresh) eggs, homemade kale chips, fruit, almond butter, edamame.
Are you doing anything this month to return to (or start) healthy eating?