Week 1: The Elimination Diet Review

Four four days straight, I managed to pass Exit 12 without so much of an urge to make a pit stop on ‘murderous-row’, the restaurant-saturated street on the way to our house.  I resisted the urge to kick this elimination diet shenanigans to the curb and sink my teeth into a juicy, greasy chicken sandwich.  Instead, I went home, pulled out a few salmon fillets, veggies and big girl portabellas and made dinner and prepped meals for the next day.  The future was bright and full of more produce.  Until Day Five came along….

After my four days of elimination zen, I broke down.  I was huuuuungry!  My body said, “Whoah, whoah, whoah.  Girl, are you crazy?  FEED ME!!!”  Is it even possible to live without citrus, potatoes, eggplants, peppers, nuts and seeds, gluten anything, meat (only turkey, fish, and wild game allowed), soy, beans of any kind, dairy, sugar, and canola oil?  And the list goes on.

Im-hungry Patrick

I have to admit that I’m surprised I made it this far on such a restrictive diet and I would’ve gone longer had I not gotten bored with the menu or maybe prepped better, but I had the drive, I was committed all the way up to my first bite of California Roll at my favorite Japanese restaurant on break-down day.  Really, I was.  But I didn’t regret my decision to jump off the wagon.  I needed it.  To regroup, to think this thing over.  To put more protein and fat into my body.

My thinking of going all in on this thing was that I didn’t want to do it in phases.  I wanted to do it once, suffer once, and be done with it.  Get the results I wanted, find out what’s causing these crazy sinus issues.  Boom-Bam-Pow, Done!  But I can’t ignore my voice of reason and hunger headaches.

So what was a typical day like for me?  Why was I so freaking HUNGRY?

Breakfast: Cream of Rice with almond milk, coconut oil, and a pear/apple.

Snack: More fruit

Lunch: Salmon, Veggies, Arborio Rice with Mushrooms and Cauliflower Sauce

Dinner: Turkey Burger (no bread), beet greens, sweet potato wedges

This isn’t enough for a grown woman like me…not even close.

Elimination Dinner

And by the way, everything that you can possibly think of has sugar, citrus, or soy in it.  Including my Vitamin D supplements, which send me searching on Amazon for a substitute.  I even checked the labels on my mouthwash because I WAS dedicated.

Going to Whole Foods proved to be an adventure too. I found myself circling the hot bar, drooling over Thai tofu and citrus rice.  Both yummy and healthy.  Both off-limits.  Ironic, most of the healthy things you typically pick up in a health food store were off limits to me.

But have you noticed that not once in this post have I declared defeat?  That I’m done?  I’m like a surfer.  Rising and falling with the waves and at times I may fall off the board, only to get back on.  This isn’t a failure, just a bump in the road.  I didn’t fall off the wagon, I jumped off to take a different path.  Only time will tell how successful my next attempt will be, but one thing’s for sure, it’s gotta be better than the last.

COWABUNGA!!!

Healthy Journey!

Photos Courtesy of:

http://berzinatorfitnessdesigns.com/15-tricks-for-killing-hunger-on-a-diet-part-1/

Personal (S.J.)

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Anything Goes in a Bowl Power Lunch

Power Lunch Annie

 

Alright, I’m not going to bore you with an extensive list of ingredients and tedious steps on how to make a healthy lunch.  If you’re like me, you don’t have the patience to read through chapters and chapters of steps.  ‘Work smarter, not harder’ is what I believe in and Folks, this recipe is the result of that philosophy.   The following ingredients are just guidelines simply because they were leftovers.  You can alter this recipe as much as you want, just remember to keep it simple and healthy.

 

Power Lunch

 

If you don’t have leftover quinoa, black beans, mushrooms, grape tomatoes, mushrooms, and kale, NO PROBLEM.  Use whatever whole grains and fresh veggies you have in the fridge.  I often find myself wondering what in the heck to do with veggies that are close to going bad or I’m just not in the mood to eat alone.  The solution?  Throw everything together  in a bowl.

Power Lunch Bowl

 

 

Chop your veggies into small pieces or keep them chunky if you prefer.

Afterwards, put ingredients in microwavable bowl and heat for 2-3 minutes until mixture is warmed through.  Not a fan of warm salads?  Feel free to skip the heat.

Finally, add a serving or less of your favorite dressing. (Read food labels and pay attention to serving size.  Some dressings are well over 120 calories per serving.)

DIG IN!

Annies-Naturals-Organic-Dressing-Green-Goddess-092325333444

Substitute Ideas:

Whole Grains: Quinoa, Wheatberry, Barley, Brown Rice, Farro, 100% Whole Grain Pasta (Make sure packages are labeled 100% whole grain or 100% whole wheat)

Veggies/Fruit: Carrots, Onions, Spinach, cucumbers, cubed sweet potatoes, apples, pears, blueberries, melons

Protein:  Chicken, Beef, Salmon, Chickpeas, lentils, tofu

Dressing: Whatever rocks your world (Just make sure it’s low in calorie or use less if it’s not.  Better yet, shake things up a bit and make your own healthy concoction.)

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This Week’s Brown Bag Secret Ingredient REVEAL: Ginger

djumbir

Name: Ginger, Gingembre (french)

Place of Birth: southeastern Asia

Age: Unknown

Types: Yellow, White, or Red (flesh), Brown (exterior)

Commonly Prepared: Fresh, Ground, Dried, Preserved, Crystallized or Pickled

Flavor: spicy, aromatic, pungent

Common Uses: sweet desserts (ground), candy (crystallized), sushi garnish (pickled)

Nutrition Profile:

Ginger nutrition

Health Benefits:

ginger_health_benefits

Sources:

http://howtotreatacidreflux.info/take-ginger-acid-reflux-remedy-to-avoid-side-effects-of-drugs (header photo)

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72#historyuse

http://www.kew.org/plant-cultures/plants/ginger_history.html

http://nutritiouscalories.blogspot.com/

http://homecooking.about.com/library/weekly/blginger.htm

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