So I’ve been stuck at the same weight for a few weeks now. You’ve all heard about my struggles against digestion, which still remain an issue and certainly don’t help, but there’s something else at work here. I noticed lately that I’ve been finding myself rather hungry/ravenous during the day and as such I’ve resorted to snacking on stuff I have in my apartment that aren’t meant for snacking. For example I always have chocolate chips and pecans on hand to bake. I’ve never had a problem avoiding them…. until last week. Daily visits to my chocolate chip box have been occurring, which may not SEEM like a big deal, but if I’ve learned anything on this whole journey, it is that the smallest of decisions are the ones that really add up in the end.
Since snacking is not conducive to my compulsive eating style, I no longer keep snack-like items in the house that could warrant a code red devouring situation. For example, I love Trader Joe’s “Simply Almonds, Cashews, and Cranberries” trail mix. And in the proper dosage, such a snack would not be a big deal. But let’s be serious, I will eat half the back without even batting an eye. Also, not only are nuts easy to overeat, but they’re not easy to digest, which make them doubly bad news for me. As I make all these efforts to streamline my intake, I came to realize that all of this narrowing down has cause one simple problem: I’m not eating enough! Juice in the morning, a salad for lunch, and often little or no dinner. No good! Therefore what I need is a way to not only supplement my meals, but to also allow me to eat in between meals without completely sabotaging the day’s efforts. The solution? Vegetables. My thought process was this: if I just cook a massive quantity of vegetables and have them in the fridge, not only can I eat them whenever I need to squelch my hunger, but I can also use them for dinner.
So here’s what I did. First, I bought a mess of vegetables: a bag of broccoli florets, a bag of baby carrots, a bundle of asparagus, and a package of sugar snap peas. I got a pot of water on the stove, brought it to a boil, added lots of salt, then I began to blanch the vegetables in stages. First broccoli, then carrots, etc. Once they were just a little bit soft I removed them from the water with a spider into a large plastic container, then added the next vegetable to the pot. Once the cooked veggies were in the container, I hit them right away (while they’re still nice and hot) with some Italian seasoning, a pinch of salt, a few grinds of black pepper, and a good swirl of olive oil and toss them around. I did this for every vegetable as I added them to the container. Once cooled down I just stored them in the fridge – they last for at least a week.
Now you could of course just eat them as is, hell you could even eat them cold for a snack. But, you can use them in a variety of other ways too. My favorite thing to do is serve them with a grilled Salmon burger from Costco. Have you tried the salmon burgers? They are AMAZING. I would just heat up the veggies, cook the burger, throw them in a bowl with some Bragg’s Liquid Aminos and bam, delicious satisfying dinner. You could do this with virtually any protein. You can also eat them with any cooked grains like quinoa or brown rice. Toss them with sauteed cherry tomatoes and feta cheese for a fresh treat. Or even have them with scrambled eggs and your favorite hot sauce. mmm!
How has it worked? Well, not only have I been more satisfied, but the weight has started coming off again. Last week when I started this I was at 207. This past week I got down to 202. Not too shabby. The other secret? Don’t eat after 6pm. This was something they really drove home in Bootcamp, but I’ve only really begun to see what a huge difference it makes over the past week. Yay healthiness!