You know the one about using all of the pig in cooking, everything is used to respect the animal and to avoid waste. Using everything but the squeal. I’ve often sat here, really thinking hard, trying to put to, I was going to say paper, to text what makes my diet work, what makes it a success. All too often I fall into the trap of trying oversimplify or coddle imagined readers. What if I inadvertently turn them away from the weight-loss success they might have achieved is what taunts me while I think, but another voice, a more vicious, cruel one pipes up and reminds me that if they fall so easily then it isn’t my fault. That voice is my own and I know how had this kind of journey towards health and well being can be, my own has often been hellish, harsh and it doesn’t always show in these recipes. If they fall then that’s on them, I blamed no one whenever I fell, I just got up ad kept going. There’s a balance in these recipes, the ingredients used, everything really, that as been crafted with so much work, tempered by time and my guided by own needs so that it works only for me, but there are parts that if it were possible to separate them and clarify them, they could help others too in their searching for their own paths. I am again trying my level best to do just that. Grand sounding, but it’s just the ramblings of someone who really wants to help, to share and to do a little good. Words are often all I have, dear reader, let’s hope I can put them to good use.
There are unwritten rules that I follow in my recipes, whether creating or using. The first is that there will be no leftover ingredients. Each recipe uses similar ingredients to avoid waste. It’s too easy to not think of the full week ahead when meal planning. You can end up with a delicious, healthy, filling recipe on Monday that leaves you with ingredients that will expire before Friday. This leads to a second issues, but I’ll finish this first. The other reason that by using the same ingredients over the week in different ways is that you can get a good balance of foods even if you don’t have the greatest understanding of nutrition. If every day features a little of the same then you don’t fall into the trap of junk meals. Meals that don’t contain enough of the necessary minerals, fibre etc to keep you healthy and happy. The same or similar ingredients used over the week can make it much easier to balance meals. If you’re only using high fibre pasta or seeds then there isn’t a day when you’re failing to get the necessary fibre into your diet. Don’t do that, just use what ever is to hand and you’ll end up unbalanced. High fibre one day and low on another might mean an upset stomach and that won’t fade the next day, it knocks on to another and another. It’s not just fibre of course, but it’s a good example. So, in my way if you have pastas of different types you make sure they have high fibre or you have an additional ingredient to boost it. No aspect of the meal should be lacking. I think of food as fuel, as medicine before I think of the enjoyment of food, though that is important too. So, say with the need for high fibre pasta, I use chia when making corn pasta for example. Both the pasta and chia are long lasting. There’s no need to worry about waste, why is waste so bad? Well say you had a pasta dish that utilized cream and cheese, but you couldn’t use all of either and they both expire quickly. Well then, that leads to our next issues to watch out for.
The necessity of additional meals to utilize excess ingredients. So, you have cream. It was just one meal, a little less healthy but not bad, right? If you end up with leftovers, as I’m always cooking for one I have to be extra careful, you might end up deciding on making a dessert to utilize that cream, you’re just using the excess, no harm, right? Well, you see it depends how often it happens. If you’re too often using up ingredients and taking in more food than you need, especially junk food, then you’re going to struggle. Cream isn’t going to be all you use, is it? That’s why I limited my baking to once a week. The solution is as above: Carefully chosen healthy ingredients, especially ones that are long lasting to lower the risk of buying and snacking on unhealthy foods. It might sound overbearing, but if you cut out the idea that every meal has to be a gourmet feast for the senses and follow the idea of better eating for better health you will see the benefit. Not to say you won’t want to go all out on occasion, but you need discipline and experience to work it into your diet. I often make elaborate recipes, enjoying the whole process, but it’s still within the limits I’ve set for myself. You can’t always see those limits. This is mostly sacrifice, there’s no easy way. I gave up lot of foods that I knew weren’t good for me along with everything else I gave up. This all sounds miserable I admit, but we’ll end it on a positive note.
Limits aren’t always as limiting as they first seem. You look at all I omit from my diet and you’ll surely weep for me, but when you look at what I use and all the applications I have for each ingredient then you’ll see that creativity and combinations of those limited ingredients makes it so I can often be said to be eating more enjoyable food as well as healthier food than a lot of others. It has taken me years and years of hard graft to get where I am. I know a lot of people will follow the faddists before they even consider listening to someone telling them that it’ll be tough. They fall, all too often. It’s the reason that the percentage of successful weight-loss falls so rapidly over time. I might be an aberration, but I won’t fall. I know the rules of my life, I’ve written hem after all, I follow them and I will never stop following them or ever stop attempting to share them to help others. Now dear reader, that’s enough seriousness for one night. If it weren’t nearly midnight I’d go down the garden. If it weren’t so cold even that wouldn’t stop me. Take care.
P.S A bonus ramble has surfaced. I found an old status that isn’t exactly about the same topic, but it fits nicely. Excuse the writing style, it’s just a simple Facebook post from a year ago, but as I say it fits well here.
I think the biggest problem with being overweight is that you can still feel fine. I never felt how bad I really was until I lost the weight. The damage is being done constantly whether or now you feel the effects. This coming from someone whose abdominal muscles have literally split in two and whose knees would have probably blown out eventually. I think there needs to be a better balance in our perception of weight and weight-loss. The camp that wants all fat gone, and will take any extreme, is as troublesome as the group who refuses to acknowledge that even some weight-loss, no matter how seemingly insignificant, though no part, no matter how small is insignificant when it comes to your health, is necessary for your health and happiness, same goes for the opposite where too much weight loss is just as bad. Sometimes when you see an article that gets weight-loss and shoves it into a cramped definition (like, every second article) you just want to smash the writer’s head into a desk repeatedly. It’s not a black and white issue, it’s a whole kaleidoscope of greys (Damn fifty shades of grey for ruining that phrase) . Strike a balance and take responsibility for yourself, whilst also remembering that others won’t take the same path as you and they may be just as right as you are for choosing another way.