Working Through the Snack Attack

For many years of my life, afternoons meant cross country or track practice, and then in later years, coaching. While I prefer running in the mornings, these times in the afternoons get to me to say the least. While many days I try to go for a walk in the late afternoon– or when my pool heats up a few more degrees I will swim– still I am often hungry at 3:00 in the afternoon.

It's a challenge for me because I really want snack food: hand me the chips. I used to have cheese and crackers. Or some cookies. But that's not what I need; my body is crying out for protein, satisfying protein. I need something with a little fat to keep me full until dinner (but not fill me up so I'm full at dinner).

I will be the first to admit that there are things I don't want to eat because I'd really rather have something I shouldn't (like cookies and chips). And that's why if you come to my house, you won't find any chips and the cookies will be made with healthy funky ingredients. I made my fiancé take the last box of Cheez-Its to the school where he works so I won't be tempted. I don't have the self control I used to so it's a battle with myself to find foods I want to eat, that taste good, and leave me full until dinner.

I will eat nuts, low sugar fruits like berries, whole crackers (like Wasa), hummus, black bean dip, and veggies. And I make sure I drink water to fill me up.

It's not easy but I know that the more healthy types of food I keep in my house, the less likely I am to drift and eat something I don't need (or makes me feel bad). The key is keeping snacks around that are healthy and having vegetables cut so you don't have to take the time for it. The more work you need to do to make a snack, the less likely you are to prepare and eat it. I also try to have hummus or some other healthy bean dip in the refrigerator at all times.

The photo above is the roasted beet white bean hummus from Marth Stewart's Clean Slate book. The recipe is here. Don't let the idea of eating beets turn you off: they have many tasty uses!

Finding Inspiration in Cooking

Recently, I have been struggling with lunch. My days are packed– even more so right now between work and planning for a June wedding– and I have so many phone calls that I don't have time to think about what I'm going to have for lunch. 

Finally today I decided to pick up some frozen meals just so I didn't have to think about it for a week. I was at Target and looked for a few of the Amy's brand Mexican casseroles. I like them but as someone whose body can't handle a lot of salt, the sodium content is much too high for me. However, today I found them with half the sodium. But then I looked to the right of the Amy's section and saw the evol (with the backward e) meals including gluten free burritos (which Greg's says should not be called burritos at that point). And then I spotted a fire-grilled steak bowl with black beans. I need meals high in protein, low in carb. It took me a long time to figure out how I function best; there is no pizza for lunch in my world or I'll be asleep all afternoon.

As I continued to walk through the frozen food aisle, I realized I was getting ideas: inspiration. While sometimes recipes are good inspiration, trying a combination someone else has made can work better. The fire-grilled steak bowl wasn't bad but a little tasteless for me. That means next Friday I'll be picking up the ingredients to make my own. Look forward to the recipe here soon.

The key for me is having enough meals in the refrigerator (because I work at home) that I don't have to think hard about lunch. And with today's inspiration, I think I'm good for awhile. All it took was a little time to let my mind wander at the store.

Adventures in Cooking and in Life: Avochocopudding

A few weeks ago when the priest came to dinner, I served my signature carob peanut butter cookies for dessert. After Greg announced that I also make chocolate pudding with avocados, Father turned to me and said, "You're quite adventurous with your cooking."

I never thought of that way but since then I've been reflecting on why I am constantly tearing out recipes from magazines (I always pass the magazines along to people but warn them that some pages are missing) and that a chest of drawers my grandfather made by the front door my house is filled with an unorganized mess of recipes (the most unorganized part of my house). 

Cooking is a release for me and as a creative person, I am always looking for new ways to do things, new foods to try, new ways to make foods healthier but still good. I'm the same way in my life: while I admit I like to have the opportunity to jet off to various places, that doesn't always happen and when I'm home I need to find ways to make the day meaningful to me. I do that by creating. 

The recipe below is originally from the Martha Stewart Clean Slate cookbook. I have altered it by using carob instead of chocolate. While I was recently cleared of my chocolate allergy, I'm finding that after not eating chocolate for so long, I must prefer the taste of carob. You can substitute cocoa powder for the carob but I dare you to use carob powder. You'll be surprised by the taste– and there are health benefits behind carob (digestion is one) as well. I also don't like honey and substituted maple syrup instead.

It might sound weird, to use an avocado, but what we're doing is giving the pudding its texture by including ingredients that are healthier. I only advocate that you don't let it sit for more than a few days in the refrigerator as the carob taste seems to melt away and you're left with, well, avocado.

3 avocados (halved, pitted, and peeled)

at least 1/4 cup carob powder

1/4 cup maple syrup

1 teaspoon vanilla extract

Puree all ingredients in a food processor or blender until smooth.

Coping and Eating

I started to read a novel once about a woman whose husband died and how she ate a lot of ice cream. While it is easy in the face of loss to not take care of ourselves, this is the time when we need to somehow find the energy to do just that. No matter if a loved one has died or we are coping with the end of a relationship, we must take care of ourselves.

Grief is not just emotional, it's also physical. It takes a toll on our bodies as much as it does our emotions (and our spirituality). It uses a lot of energy to cope with the loss, to get used to a new life. We find we are tired a lot of the time and we lack the energy to do things like grocery shop or make meals.

It's going to take a little more work but the benefit in the later will far outweigh the energy you have to push yourself to put into making better meals. As I continue to write this blog, look forward to recipes that will help you keep your energy at a peak level so you can grief the loss while still being present in your life. 

And all those people who have asked you how they can help? Ask them to help you eat healthy: to bring over healthy foods, to give you a hand in making healthy meals. You're giving them an opportunity to help you while they also will be helping themselves.

Don't succumb to the half gallon cartons of ice cream. They are a good treat but not something for dinner every night. You owe it to yourself to go forward (which doesn't mean you forget who or what you have lost). Life is about being present now and the more you do that, the more peace you will find.

I have been using this recipe from Martha Stewart for an afternoon smoothie. I make it with cherries instead of mixed berries and sometimes I'll add unflavored protein powder. For me, afternoon snacking is a challenge and having something that fills me up and gives me more energy is just what I need. Don't freak out that it's tofu! It has no flavor which makes it a great protein source when mixed with other ingredients. Check out the recipe here.