Tuesday, November 23, 2010

Think I Have Found the Wagon Again.

Okay so I disappeared for awhile, my computer crashed and then thing after thing happened.  In that time I was able to maintain my sugar free lifestyle for a bit, then I fell off the wagon.  Actually I lost the wagon.  This reminds me of a passage from "Sugar Blues," by William Dufty, "...The difference between sugar addiction and narcotic addiction is largely one of degree.  Small quantities of narcotics can change body-brain behaviour quickly.  Sugar takes a little longer..."  It struck me because when I started on the sugar again every seemed fine, normal really.  I continued my day, telling myself it was just a slip and I would get past it.  My day continued and late that night as I was going to bed I had developed hives all over my feet and hands.  Although I knew it was the sugar, I remained in denial and continued.  The first day began with a carrot muffin and some zucchini loaf.  Small, nothing majour but it lead to the hives, a sleepless night and a full on binge.  Next came doughnuts, then triple chocolate doughnuts, then a full on binge of doughnuts.  It was as though I couldn't stop.  I didn't eat them all at once but one in the morning, another in the afternoon, another at night.  Disgusting really and the hives continued.  I have literally ripped holes in my feet scratching.

So as we stand now, I am looking for the wagon to get back on.  While I was off sugar people kept telling me that I looked good, lost weight and that my complexion was looking good.  I'm lucky I don't think I gained weight when I feel off the wagon.  So I'm back at it, today was day one and so far so good.

What I've Eaten:  This is breakfast and lunch, it's not time for dinner at the time of post.
3 pears
2 apples
2 clementines
beef stew with turnip, parsnip, potato, carrots and of course beef.

Tuesday, November 2, 2010

Why do I do the things I do?

I was doing very well staying away from the sugar from my last post until Halloween!  Urg, Halloween caused a binge.  Could have made it through too as I didn't buy any candy for myself as in previous years but at the end of the night my superintendent gave me to left over baggies of candy, I should have said no.  I don't know why I didn't say no.  So the binge began as apparently I have no will power when it comes to this stuff. 

Now it's time to leave it in the past and start new.  It's November so the pumpkin spice muffins should be out of the stores any day now, I hope.  My friend Natalie told me about "Fresh" a place I can buy sugar free and gluten free goodies.  Which I will be trying for sure.  So I start fresh Nov 2nd as the rest is history.

Yesterday Nov 1st.
1 medium coffee
1 pumpkin spice muffin
3 apples
1 pear
3 oz white turkey meat
half a potato
slice of cranberry loaf
Mom's home made chicken noodle soup
Then an apple blossom and ice cream.  Apparently I can't hang out with people eatting sugar eighter.  Funny thing is my Mom cooked it special for me.  Actually I know why she did and it was very sweet of her.

Holloween
Too embaressing to talk about.  I hang my head in shame.

October 30th
1 medium coffee
1 pumpkin spice muffin
toasted tomato sandwhich with miracle whip
turkey schnitzel
1 baked beat
roasted vegies (squash, sweet potato, broccoli).

Friday, October 29, 2010

Apples, Apples, Apples

Once again I have eaten a plethora of apples, so many I can't even keep track of.  Other then that I over indulged, two muffins one in the morning and one at night on my way out when I didn't have time to catch dinner first.

Other then the apples and muffins,

1 medium coffee with half a cream
chicken stir fry-spinach, bok choy, green peppers, yellow peppers, flax seed oil chicken and teriyaki sauce.
Turkey schnitzel
Baked beat

My friend Sherilyn of mine sent me a recipe for muffins I could eat any time I want.  Unfortunately I haven't had time to bake anything.  Does anyone know where I can buy healthy muffins, more specifically sugar free muffins.

Thursday, October 28, 2010

Catching Up!

Well I would say I am doing pretty good.  The last time I wrote was Monday evening so here goes the next few days.

Tuesday
1 medium coffee
cheese tea bisquit
roasted veggies Carrots/sweet potato
apple
orange
3 table spoons hemp seeds
slice of lasanga
two slices whole wheat bread with honey.
One hot cocao
*Note no muffin*

Wednesday
1 medium coffee half cream
Four slices of whole wheat bread with honey-I seem to have a new addiction.
Turkey schitzel
Baked Beat
four apples
Veggie Quiche

Thursday
2 Apples
I broke and had the pumpkin spice muffin
Roasted veggies-sweet potato, squash, broccoli sprinkled with extra virgin olive oil, garlic and cinnamon.
For the rest of the day I wasn't really hungry, probably because stuff is bothering me and since I'm not drowning that in sugar I guess I really don't eat when stressed.  I was going to have a chicken breast but just didn't feel for it.
I think I will at least force down some spinach a little later.

Monday, October 25, 2010

Getting Better Minus Those Darn Muffins.

Well since I am back at it, I might as well go back to reporting what I consume.  I had a minor cheat today, you know those pumpkin spice muffins at Timmies?  They have a strong hold on me. 

1 Large Coffee with half cream (today was a large coffee kind of day)
Cheese tea bisquit with butter.
Half a Bananna
Veggie Burger on whole wheat bun and Onion rings...I know, I know but there is no sugar.
Turkey Schinitzel-turkey breaded in egg, bread crumbs with club house chicken seasoning.  Cook in safflower oil.
1 Baked beat
Carrots and sweet potato with extra virgin olive oil, garlic powder and club house chicken seasoning roasted.

As I mentioned before I have noticed a difference in my weight, I got into my skinny jeans, no fighting. <3  I notice it in my face, butt, legs and tummy.  Slowly noticing it in my arms.

Tomorrow I vow no muffin, I pack a solid and healthy lunch and have healthy breakfast options at the office. 

Sunday, October 24, 2010

I'm Back

Well you have probably noticed I haven't been here for awhile.  I fell off the wagon, in fact after Thanks Giving I wasn't even sure there was a wagon anymore. 

My down fall started at my Thanks Giving dinner, which I was well aware I would be cheating at.  It was a special occasion so I figured I could treat myself with a slice of pumpkin pie and whip cream.  The problem is I didn't stop there, I ate my mothers turnip knowing there was sugar in it.  I also had a slice of apple crumble with ice cream.

Had it of ended there I would have been okay but it didn't.  The next day I went to wonderland with a friend from work, I had a seasons pass so I could go without spending any money.  However I got a funnel cake.  :(  I also had a pop with my pizza slice, sadly it was cheaper then getting the three dollar bottle of water. 

Those two days were the worst of it however I have cheated since then, a free trip to the movies and the coupon included a combo, so I had pop.  That was two weeks ago and I remained on track after that.  I then cheated again on October 18th, when I went for the High Tea at the Kind Edward and ate the tiny little pastries that were served.

Since that day I have had a muffin each morning with my coffee which is really bad, just as bad as having a doughnut.  I hear by vow to stop that and get back on the wagon.  Despite these full blown cheats I have been eating very healthy in between cheats.

I have lost weight, I can tell, I can see it.  My clothes are loser, I can see it in the mirror and even cellulite had dissipated.  This week I also started jogging on top of my regular exercise. 

Tomorrow is Monday, and I am starting over again removing refined sugar from my diet.  At this point I would like to thank my friends who sent support and advice from across the country.  Sherilyn, Rachel and Natalie.  Thanks for all your tips, suggestions recipes and support, it is greatly appreciated.

Having worked with addicts I am well aware that slips are a part of recovery, in fact one cannot likely recover without.  I just have to remain determined and see my goal, a sugar free Laura.

Wednesday, October 6, 2010

Today was a Much Better Day

Today is day twelve so officially the detox is over but I am determined to remain sugar free.  I went grocery shopping today so finally have some food to eat and so have been better prepared to live sugar free. 

1 Medium coffee half cream
1 Cheese scone
1 Sandwich (Sugar free rye bread, one slice cut in half, mustard, cucumber, tomato, Swiss cheese and alpha sprouts)
2 apples
Chicken Teriyaki Stir Fry (white skinless chicken breast, teriyaki sauce, onion, red and green pepper, bok choy and spinach)
Grapes
Smoothie, ascai, strawberry, raspberry, blueberry, blackberry, plain yogurt, flax seed oil, fibre, green drink mix

Today I learned that mustard doesn't have sugar, thank goodness as I have always been a sauce girl and couldn't have dry bread for my sandwich.  I was also able to find a sugar free teriyaki sauce.

Bought the ingredients to make the Pumpkin Pudding I posted in an earlier blog, can't wait to try it.  Should be interesting.

I'm Catching up on the Last Few Days.

I fell off for a couple days but I'm back.  Haven't fallen off the sugar free lifestyle though, just the writing of the blog.  In the days I have not been writing I have been busy but have made sure to keep up with the removal of sugar.  I have reintroduced dairy, and wheat but have not noticed any adverse effects.

On Sunday October 3rd, I have to admit to a full blown cheat.  I went with friends to The Knit Cafe for high tea.  I couldn't have eaten there without cheating.  One thing I have noticed is that the world around me is not made for the sugar free diet.

At the tea I had:

Leek Quiche
Cheese and apple scone
Pumpkin tart
Brownie
Peppermint tea

Unfortunately I do not remember what I ate the rest of the day but I do know the rest of my day was healthier and sugar free.

Monday:
1 Egg
Cheese scone
Medium coffee with  half cream
Six Bean and Quinua Salad with red, green peppers, broccoli, lemon, olive oil and dill weed
Tofu Teriyaki stir fry with red and green peppers, onions, and bok choy
Smoothie, ascai berry, strawberry, raspberry, blueberry, blackberry, plain yogurt, flax seed oil, fibre, green drink mix.

Tuesday
2 Eggs
Medium coffee half cream
Tofu stir fry (left over from Monday)
Smoothie (same mix as Monday)
Penne pasta with tomato sauce
Pumpkin spice latte (may contain sugar, not sure)

Quinua Recipes

Fresh Quinoa Sprouts


Cover quinoa with water using at least twice the amount of water to quinoa. Soak quinoa in a bowl for 12 hours. Using running water, place the grains in a jar with a screen or cheesecloth lid; or use some other sprouting apparatus. Rinse seeds twice a day. Lay the jar sideways to give them room to grow. Cover the jar with a dark cloth loosely so that air can move through the lid. The grain is soft when finished, and best eaten in 2-3 days.



The Basic Quinoa Recipe



This light and wholesome grain may be prepared quickly and easily with this basic method. 2 cups water 1 cup quinoa

Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).



You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.



To prepare in a rice cooker, simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover (unlike rice you can stir quinoa a few times while cooking to prevent burning in the bottom of the pan) and when the cooker shuts off, the quinoa is done.



Revised Microwave Instructions: Submitted by Donovan, we have tried this method and highly recommend it. 1 cup Quinoa, 2 cups water in a 2 quart microwave bowl. Cook on high 100% for 5 minutes and 60% for 8 minutes. Let stand for a few minutes and voila, perfect Quinoa.



For an energy saving method, combine 1-cup water to each ½ cup of quinoa in a pan. Bring to a full boil for 5 minutes, and then set aside, covered for 15 minutes.



For additional flavor, substitute chicken broth or vegetable stock for the water in any of the methods listed above.



*Ancient Harvest Quinoa has already been washed with pure water and solar dried to remove the natural bitter saponin coating.



Hot Breakfast Cereal Bring 2 cups water to a boil, add 1 cup quinoa, reduce heat, simmer 5 minutes. Add 1/2 cup thinly sliced apples, 1/3 cup raisins, 1/2 tsp cinnamon and simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar.



QUINOA PILAF

1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe)

1/2 cup green onion, diced 1/4 cup olive oil

1/4 cup celery, diced 2 cloves garlic, crushed

1/4 cup green pepper, diced 1 cup almonds, sliced

1/4 cup sweet red pepper, diced 1/4 tsp oregano

salt to taste



Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.



TABOULI

Tabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.



2 cups quinoa, cooked 1/2 tsp basil

1 cup chopped parsley 1/2 cup lemon juice

1/2 cup chopped scallions 1/4 cup olive oil

2 TBL fresh mint or 1 TBL dried mint salt and pepper to taste

1 garlic clove, pressed lettuce leaves, whole

1/4 cup olives, sliced



Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives. Serves 4





Quinoa Stir Fry (for hungry family of 4)

Created by: Pam Ruggles



2 cups quinoa cooked in 4 cups water

2-3 stalks broccoli, chopped

1 cup snow peas

3 spring onions, chopped

3 garlic cloves, chopped

1 Tablespoon grated ginger

2-3 Tablespoons sesame oil

20-24 steamed shrimp Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.



LASAGNEQUINOA

1 can peeled tomatoes or

4 roma tomatoes, chopped

1 lb hamburger or veggie burger

2-8 oz cans tomato sauce

3 cups quinoa, cooked

1/4 lb mozzarella cheese, crumbled

1/4 lb parmesan cheese, grated 1/4 cup olive oil

1 tsp salt

2 tsp oregano

1 cup onion, minced

1/2 lb ricotta cheese

2 cloves garlic, minced

Sauté onion and garlic in olive oil until browned. Add hamburger, cook until browned. Add tomato sauce, tomatoes, salt and oregano. Simmer. Preheat oven to 350 degrees. Put layer of this sauce in bottom of 13x9x2-1/2" baking dish, following with layer of quinoa and layer of cheese. Repeat two more layers ending with sauce an extra Parmesan cheese on top. Bake about 35 minutes. Serves 6-8.









5 cups quinoa, cooked (basic recipe) ¼ cup olive oil

1-cup carrots, chopped ¼ cup soy sauce

¾ cup parsley, minced ½ cup lemon juice

1-cup sunflower seeds tomatoes

4 cloves garlic, minced black olives



Cook quinoa, let cool. Add carrots, parsley, sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives. Serves 6-8.







2 cups cooked chicken, cubed 1-cup mayonnaise

1-cup quinoa, cooked (basic recipe) salt (to taste)

1-cup celery, diced paprika ¼ cup

walnuts, chopped



Chill all ingredients and combine. Sprinkle paprika on top for color. Serves 4-6 All sorts of variations are possible with this basic recipe. Try bean sprouts and water chestnuts, or grapes and pineapple. Quinoa will enhance many other salad recipes. Try quinoa in fruit salad or tuna salad.







2 cups quinoa, cooked (basic recipe) ½ cups raisins

3 cups milk ½ cup shredded coconut

1/3-cup honey or ½ cup brown sugar 1 tsp vanilla

½ cup almonds or walnuts, ground 3 eggs, beaten

½ tsp cinnamon 1/8 tsp salt

½ tsp lemon or orange rind, grated 1 Tbs butter 1 tsp lemon juice



Combine all ingredients. Pour into greased baking dish or greased individual custard cups. Bake in 350-degree oven until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream or apple juice. Serves 4-6.



This recipe was borrowed from an old favorite that originally called for rice. Quinoa substitutes nicely to almost any recipe designed for rice.







2 cups potatoes (mashed with skins on) ¼ cup parsley, chopped

2 cups quinoa, cooked (basic recipe) ½ tsp salt

2 eggs, beaten ½ tsp cumin

½ cup onion, chopped ½ tsp oregano



Combine all ingredients. Mix well and form into 1” balls. Deep fry balls until golden brown.







2 cups quinoa, cooked (basic recipe ¼ cup onion, chopped

1 cup raw shrimp, chopped 1 tsp salt

2 eggs beaten 1 ½ tsp ground ginger



Combine ingredients.

Mix well and form into 1” balls. Deep fry balls until golden brown.

Dipping sauce: ½ cup tamari (soy sauce) ¾ cup water

2 Tbs rice vinegar or cider vinegar







¼ lb butter (softened) ¼ tsp black pepper

2 large eggs ½ tsp basil

1 cup grated sharp cheddar cheese 1 ¾ cups milk

1 cup quinoa meal, or flour 1-cup corn meal

¼ tsp salt 2 tsp baking powder



Preheat oven to 425° degrees. Prepare quinoa meal by grinding raw quinoa grain in a blender, or use quinoa flour. Blend milk, eggs and butter. Mix dry ingredients together and add to liquid. Fold in grated cheese. Bake in greased muffin tin until golden (10-15 minutes). Makes 24 puffs.



These cheese puffs are a perfect combination with soups and salads or as a hot appetizer.









1 cup quinoa meal, or flour 2 cups corn meal

1 tsp salt ½ tsp baking soda

1 ½ tsp baking powder 1 Tbs honey or brown sugar

1 large egg, beaten 3 Tbs melted butter or bacon fat

2-½ cups buttermilk



Preheat oven to 425° degrees. Prepare quinoa meal by grinding raw quinoa in a blender, or use quinoa flour. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9”x9” pan or greased muffin tin until golden (about 25 minutes). Serve hot, with lots of butter.



For a spicier variation add a 4-oz can of chopped green chilies or jalapeno-and-tomato relish.







4 cups water 2 cloves garlic, chopped

¼ cup quinoa 1 Tbs safflower oil

½ cup carrots, diced ½ cup tomatoes, chopped

¼ cup celery, diced ½ cup cabbage, chopped

2 Tbs onions, chopped 1 tsp salt

¼ cup green pepper, diced parsley, chopped



Sauté quinoa, carrots, celery, onions, green pepper and garlic in oil until golden brown. Add water, tomatoes and cabbage and bring to a boil. Simmer 20 to 30 minutes or until tender. Season to taste and garnish with parsley. Serves 4-6. This is a very basic recipe for quinoa vegetable soup. For variations try adding some of your other favorite vegetables, chopped and sautéed. Quinoa can be a welcome addition to just about any type of soup.







2 cups water 2 cups milk

¼ cup quinoa 1 tsp salt

½ cup potato, cubed dash black pepper

2 Tbs carrot, diced ¼ cup parsley, chopped

¼ cup onion, chopped butter

1 ½ cups corn (fresh, frozen or canned)



Simmer quinoa, potato, carrot and onion until tender (about 15 minutes). Add corn. Bring back to boil and simmer another 5 minutes. Add milk. Bring just to a boil. Season to taste. Garnish with parsley and dab of butter. Serves 4-6.









(from the back of the Traditional Box)



(4 Servings)

1 cup Traditional Quinoa

2 cups Water

4 large or 6 medium Green Peppers

1 medium Onion, diced

1/2 lb. fresh Mushrooms, sliced

2 Tbsp. Butter

1 - 28 oz can Tomatoes, coarsely diced (reserve juice)

2 Garlic cloves, crushed

1 - 12 oz jar Mexican Salsa

2 Tbs. Dry Sherry

10 oz Mozzarella Cheese, shredded



Pre-heat oven to 325° F. Cook traditional quinoa following basic directions (add 1 cup quinoa to 1 1/2 cups boiling water, return to a boil, then lower heat to a simmer and cook until water is absorbed, about 15 minutes). Steam 4 large or 6 medium green peppers until soft but not limp. In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice). Add the crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. Fold in quinoa. Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers.



Sprinkle shredded mozzarella over peppers and bake in 325° F. oven for 30-35 minutes.









(4 servings) This recipe is on the back of our Inca Red Box

1 cup Red Quinoa 1/4 cup Marsala Wine

2 cups Water 2 Tbsp. Tamari

Pinch Sea Salt 1/2 lb. Crimini Mushroom Caps, minced

2 Tbsp. Olive Oil 1/2 tsp. Whole Fennel Seed, crushed

2 Shallots, minced 1/4 cup fresh Cilantro or Basil for garnish

1 tsp. dried Basil 4 roasted Tomatoes



Cook red quinoa in 2 cups Water for about 15 minutes until water is absorbed. Warm a heavy bottomed skillet. Add olive oil and minced shallots together, in that order. Cook slowly until shallots are clear, soft, and beginning to brown. Add mushrooms, toss well, and then spread out over the pan stirring occasionally always returning them to cover the metal surface of the pan. Cook until mushrooms are deep brown. Add cooked quinoa, mix well. When grain is thoroughly heated and may be sticking slightly to the pan, add Marsala,

stir add tamari, stir. Cover for a few minutes. Toss a generous amount of minced fresh herbs into the grain. Then use to fill roasted tomatoes.



(Roasting a tomato: Use a small sharp knife to cut into the center and scoop out some of the inside of the tomato. Put some olive oil in the palm of your hand; lightly coat the tomato with oil. Coat with a small amount of sea salt. Bake at 450° F. until the skin is slightly soft.)







This sensory casserole is sure to please. The leek provides nice color contrast, but may be substituted with onion and parsley for a similar effect.



1 1/2 cup tofu dash pepper

2 teaspoons sesame oil oil

1 garlic, pressed 1 cup bread crumbs

1 leek, chopped 1 cup milk (dairy or soy)

2 cups cooked quinoa 1/2 cup cheese, grated

1 tsp salt, or 2 tsp tamari



Preheat oven to 350*. Working with 1/2 cup tofu at a time squeeze out water using both hands. Set aside. Heat a large skillet or wok and add oil. Add garlic and then leek and saute until lightly browned. Add quinoa, then tofu, and saute each for 2 minutes. Season with salt (or tamari) and pepper.

Oil casserole. Add 1/2 cup bread crumbs and rotate casserole until the bread crumbs evenly coat the casserole. Gently add the quinoa mixture. Press a well in the center of the quinoa and pour in milk. Cover with remaining bread crumbs and cheese. Cover and bake for 20 minutes. Remove cover and continue to bake until cheese is nicely browned. Serves 5







Huminta is a popular Latin American dish that is made of either corn or quinoa. Light and sensory, but very satisfying, it is similar to a souffle in texture or to a green corn tamale. Traditionally it is wrapped inside corn leaves and steamed. This baked variation is sure to please.



4 cups cooked quinoa 3 drops anise extract or 1/2 tsp powder

1 cup tofu (squeeze out excess water) 1/2 tsp sea salt

1 cup cooked winter squash(carrots o yams) 1 tsp unrefined vegetable oil

1/4 cup tahini 1/2 cup bread crumbs



Run the quinoa, tofu and squash through a find food mill. Lightly blend in tahini, anise and salt.

Oil a small casserole. Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs. Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour. Serve hot in cold weather or room temperature in hot weather. Any leftovers may be sliced and pan fried. Serves 4

Saturday, October 2, 2010

Day Eight's Food. I'm Almost there.

The detox is almost over, this is day eight of ten but I think I can start reintroducing foods now to see about a reaction. My goal is to remove refined sugar forever and most likely flour. I am going to look at keeping low fat dairy and minimum amounts of caffeine. Instead of one large coffee a day, one small. However I believe that sugar has been a serious issue for me as it gluten.


I have yet to start feeling better but I believe that is a complication from an illness I am currently fighting as opposed to the diet. I have noticed I am less puffy, wouldn't say I have lost weight yet but have lost bloating. I've also had compliments on my skin and I do believe that my complexion is looking better. My environmental allergies haven't been as bad and my asthma seems to be less prevalent.


Food:
oatmeal with cinnamon sprinkled on top
grapes
six bean salad with quinua, green peppers, broccoli, tomato, lemon juice, olive oil, and dill weed
slice of quiche with shrimp and tomato
Felafel with tomato, lettuce, chick pea sauce and garlic sauce (I noticed my tummy isn't happy after this or the deep fried felafel, really it's a toss up) I think it's either the garlic or the flour wrap.


I made a mistake I reintroduced two foods today instead of one, dairy and flour. This is because I was out. I need to look at better options for when I eat out as face it I am a social person and am always somewhere with friends. Tomorrow I have High Tea at the Knit Cafe http://www.theknitcafetoronto.com/ but I am sticking to just dairy. No flour or wheat. It should be easy there, their options are usually healthy. Oh and of course no sugar.


Finally I am starting to see the light at the end of the tunnel and think I can handle this no sugar bit for the rest of my days. Still don't think it will be easy but I think it will be do able.

Day Seven's Food.

I was watching a movie on India with my laptop and had it on for way too long so it over heated.  For this reason I am a little behind on blogging my progress.

My cravings seem to be easing, however I am still not eatting enough.  I think it is because I don't really have much for groceries right now and what I do have isn't really appealing.  I don't for see getting to the grocery store any time soon, unless I squeeze it in tomorrow and I do mean squeeze.  Ho hum, never been much for preparing meals, that's going to have to change.

Food:
2 Eggs
1 Apple (now I am officially out)
Quinua Salad
Smoothie with Whey Protein, Ascai Berry, blackberry, strawberry, raspberry, blueberry, flax seed oil, plain yogurt, fibre suplament, and Green drink mix.
Warm Black Bean and Turkey Salad.

If you notice a trend it is because I eat the same freaking thing almost everyday.  Why you ask?  Because when you live alone and make a meal there are left overs, then you have to eat them or they go to waste.  I'm finding my left overs are killing me.  I loved warm black bean and turkey salad, now I'm sick of it.  I don't think I could eat it again if I tried.  Financially I can't prepare a couple things and rotate so for now I am going to have to eat it till I puke...haha.  Just kidding, just until I am nauseated.

Friday, October 1, 2010

CBC - Videos - /Shows/The_Nature_of_Things/ID=1605117929

CBC - Videos - /Shows/The_Nature_of_Things/ID=1605117929

Pumpkin Pie Pudding

I have to wait for this one until I reintroduce dairy but if I didn't I would be making it tomorrow.  Someone report back and let me know how truly scrumptious this is.  Found this recipe on http://www.simplysugarandglutenfree.com/

 
Pumpkin Pie Puddingserves 6 – 8
An instant read kitchen thermometer comes in handy when making any custard.  The eggs are considered ’safe’ to eat once the internal temperature reaches 165F and holds that temperature for 5 seconds.  Take the reading by putting the thermometer in the middle of the custard, inserting it half way through.  Touching the bottom of the CrockPot will give you an inaccurate reading.
1 3/4 cups pumpkin puree
12 ounces evaporated milk
1/4 cup agave nectar
2 large eggs, beaten
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/4 teaspoon liquid stevia
1/2 cup
Sorghum-Garfava Blend
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

Prepare the crock of a 4 -6 quart CrockPot with cooking spray.
Whisk together pumpkin puree, evaporated milk, agave, eggs, melted butter, vanilla, and liquid stevia.  In a separate bowl, combine flour, cinnamon, nutmeg, and allspice.  Add dry ingredients to wet ingredients and combine until just mixed.
Add pudding mixture to a greased crock.  Cover and cook on low for 6 – 8 hours, or until the internal temperature reaches 165F.
Serve warm or cold.

Pumpkin Pie Pudding

Something New to Try

I fully believe I cheated partially due to a lack of food at home and boredom with the food I did have available at home.  As I said, partially this was the issue, I know I gave into a craving, let my self go to long without food etc.

So I have decided to do a search for new recipes that I can try, I will post the ones I am going to attempt. 

I have yet to try any of the below recipes but am excited especillay about the chicken sausage with butternut squash and brussuel sprouts.  All recipes come from http://gluten-dairy-sugarfree.com/?cat=15
What a useful blog that was, check it out.

Simply because I love squash:


Spaghetti Squash with Black Beans & Spinach



Spaghetti Squash with Black Beans & Spinach
Spaghetti Squash with Black Beans & Spinach

First off let me say that I recently dropped my camera and ever since it has been hit or miss getting it to focus.  Sometimes it turns out great and others not.  I plan to get a new, better camera sometime this fall.  Until then I will do the best I can and hopefully the descriptions of my recipes will be more appealing than the pictures!

My chiropractor gave me some fresh black beans from his garden the other day, so I decided I had to come up with a new idea for preparing them.  When I was at the farmers’ market last week I discovered they had spaghetti squash.  I LOVE spaghetti squash and was happy to see it come back in season.  It is so tasty and also absorbs all the flavors of whatever you cook with it.  It can be a little time consuming to prepare, but not if you time it right.  Slow-cooking the beans and the squash was actually quite easy and added a nice warmth to the apartment as the air outside was beginning to chill.

Basic Slow-Cooked Beans


You can use canned black beans for this recipe of course, but slow-cooked from dry beans taste so much better and have a moist texture.  If you have a crockpot, this is super easy.  All you have to do is plan ahead for a few easy steps.  First soak the beans overnight in 3 parts water to 1 part beans.  Then in the morning, drain the water and put the beans in the crock pot with again 3 parts water to 1 part beans.  They will have expanded overnight, so you will need more water this time.  Usually I just measure by eye level.  If I add enough water to bring the level to at least twice as high as the beans, that is usually enough.  Turn the pot on low and allow it to cook for 8-10 hours while you go about your day.  I have read that crockpots use only $0.02 of electricity per hour, so it is a very energy-efficient way of cooking and low-maintenance as well.  In the last hour or so of cooking, add 1 tsp salt per cup of dry beans to the crockpot.

Spaghetti Squash


The spaghetti squash I prepared ahead of time too.  Take a sturdy knife and carefully cut the squash in half.  With a spoon, remove the seeds and inner pulp.  Drizzle the insides with olive oil and rub with a sprinkle of salt and black pepper.  Wrap each half in aluminum foil.  Heat the oven to 375 degrees F and bake for 45 minutes to an hour, depending on the size of the squash, testing with a fork for softness.  It should be easily pierced with a fork but not mushy.   Remove from the oven and allow to cool.  When it is cool enough to touch, take a fork and scrape out the insides.  They will look like thin strands of spaghetti.  Store in a container in the refrigerator until you are ready to cook with it.  You can do this the night before, when you start soaking the beans.  That way when you are ready to cook dinner the next night, your squash and your beans will both be ready and you can throw the meal together in less than 10 minutes.

Spaghetti Squash With Black Beans & Spinach


2 cups spaghetti squash, prepared above
1 cup cooked or canned black beans
1 small bunch fresh spinach
1/4 cup fresh basil leaves
1 cippolini onion (these are in season right now, and are very flavorful)
3 cloves garlic
2-3 T olive oil or reserved bacon fat
2-3 T stock
sea salt & cracked pepper

If you are not a vegetarian and don’t have a cholesterol problem, I highly recommend cooking this dish in bacon fat.  I know it sounds really unhealthy but if you eat well regularly, a little animal fat in moderation can be good for you.  We make bacon once a week for breakfast.  We eat meat on average for 1 meal or less per day, and not very much at that, so we enjoy the good stuff - like Niman Ranch nitrate-free uncured bacon.  When we make it for breakfast we skim off some of the fat and keep it in a little glass jar on the counter top and then cook pancakes right in the pan with the remaining fat, adding a little oil if necessary.  Then I use the reserved fat for cooking when the idea strikes me, like for this recipe.  It really adds a lot of flavor.  But of course, a good olive oil will do just fine, and makes it completely vegan.  Or try using a combination of both.

Heat the oil and/or bacon fat in a large skillet and saute the onion & garlic for a few minutes.  Add the prepared squash, black beans and spinach and saute for about 5 minutes, adding a little chicken or vegetable stock to steam the spinach.  When the spinach becomes bright green and tender, toss in the fresh basil leaves, stir, and remove from heat.  Season with salt & fresh cracked pepper to taste and serve.  How’s that for a quick, easy meal?

Makes 2 servings.

Sesame-Tamari Turkey Meatballs


1/2 lb. ground turkey (thigh meat)
2 T gluten-free cracker crumbs
1 egg
1 tsp wheat-free low-sodium tamari soy sauce, or more to taste
2-3 green onions
2 T toasted sesame oil
Black pepper to taste

In a mixing bowl, beat the egg and combine with the ground turkey, cracker crumbs, tamari, and the white parts of chopped green onion (save the green scallions for later).  Sprinkle with a few cranks of a fresh pepper grinder.  Tamari is usually loaded with salt, even the low-sodium kind, so there’s no need to add any.  Mix well and form into 2-inch meatballs; you may need to use your hands, just wash them with hot soapy water afterward.  Heat the sesame oil in a well-seasoned cast-iron skillet.  Drop the meatballs one by one into the hot skillet, sprinkling with the remaining green scallions and a drizzling of tamari for more flavor.  Cook for about 4-5 minutes and then flip them over, browning each side until thoroughly cooked in the center.  Add more oil if necessary.  Serve over a bed of brown rice or buckwheat with some stir-fried braising greens.



Gluten Free Black Bean and Butternut Squash Chili


Gluten Free Black Bean and Butternut Squash Chili



2 tablespoons olive oil
1 medium sweet onion, chopped
3 cloves garlic, minced
3 tablespoons gluten free chili powder
2 teaspoons cumin
2 1/2 cups butternut squash, cooked & cubed
2 (15 oz.) cans black beans, rinsed and drained
2-4 cups vegetable broth (depending on how thick or thin you like your stew/soup)
1 (14 oz.) can petite diced tomatoes in juice
2-3 cups fresh kale, washed, patted dry, and cut or torn into bite size pieces
1 teaspoon sea salt (optional)
Freshly ground pepper, to taste

Directions
In a large dutch oven heat olive oil. Saute onions and garlic until soft. Add chili powder and cumin and cook for 1-2 minutes to release the aroma of the spices. Add butternut squash, black beans, and can of tomatoes. Add 2 cups of vegetable broth. If you want the chili a bit more thin, add additional vegetable broth. Cook on low heat for 30-40 minutes. About 10 minutes before serving add the fresh kale. After simmering for 6-8 minutes the kale will be a beautiful bright green. Taste the chili. Add salt if needed, along with freshly ground pepper.

Ladle the soup into bowl into bowls and let cool for 5 minutes before serving. Serve with fresh gluten

Notes: 
  • This chili would work really well in a slow cooker. Simply saute the garlic and onions, and then add all ingredients (except kale) to your slow cooker and cook on low for 4-6 hours and high for 2-3 hours. Add the kale, salt, and pepper to the slow cooker about 10 minutes before serving. 
  • We don't use a lot of salt in our cooking for health reasons. If you need more, feel free to add it! I've learned that if you add salt at the end of the cooking process you'll be less likely to over salt your food. 
  • Any type of cooked, cubed squash would work well in this chili

Stuffed Pumpkins With Italian Sausage  (or sub for sausage as I will)


2 small kabocha squash or mini-pumpkins
1/2 lb. ground Italian sausage  (going to substitute something else, not sure what yet).
1/4 cup crumbs from crushed Mary’s Gone Crackers (or your other favorite gluten-free cracker)
1 egg
1 small diced tomato
handful fresh basil leaves (or your other favorite herbs)
1/4 cup finely chopped onion
1 small roasted pepper, chopped
1/4 tsp sea salt
cracked black pepper

Cut the tops off the squash, remove the seeds and scrape out the insides.  Poke a few holes in the inside with a fork.  Crush the cracker crumbs and beat the egg.  Add all the other ingredients and mix well in a big bowl.  You may need to use your hands to work it together.  Fill the pumpkins with the stuffing mixture and place them in a baking dish.  You may have extra stuffing, in which case just spoon it into the baking dish alongside the pumpkins.  Put the tops of the pumpkins in the dish also, if you have saved them.




 Chicken Sausage with Butternut Squash and Brussel Sprouts
Italian Pork Sausage With Butternut Squash & Brussels Sprouts
Chicken Sausage With Butternut Squash & Brussels Sprouts


1 small butternut squash, peeled and cut into 1-inch cubes
2 pork sausages (or chicken if you prefer)
2 cups chopped Brussels sprouts
1/2 a red onion, diced
3 garlic cloves, pressed
1 cup chicken stock
Extra-virgin olive oil
Sea salt & fresh cracked pepper

Peel, cut and bake the squash for an hour at 350 degrees F, with a drizzling of extra-virgin olive oil and sprinkle of salt & pepper.  Simmer the sausages and Brussels sprouts together on the stove top in a little homemade chicken stock with chopped onion for about 10 minutes.  When the liquid is nearly gone, remove the sausages and slice them up.  Then toss them back in the pan along with a touch more olive oil, minced garlic and the cooked butternut squash.  Saute everything for a few minutes, just until the flavors mix and the garlic is fragrant, then season it with sea salt & fresh cracked pepper and serve.

Makes 2 servings

Day Six Food

I confess, I cheated, cheated, cheated.  Let's just say Swiss Chalet was involved which wouldn't have had any sugar, dairy, caffeine or wheat had I not eaten the sauce and roll.  And the slice of pumpkin pie didn't help either.  :(  What possessed me I do not know. 

The morning began well,

1 Apple
Oatmeal topped with cinnamon
Quinua Salad (Quinua, bok choy, red and yellow peppers, lemon juice, extra virgin olive oil, chick peas and dill weed).
1 medium coffee 1/2 a cream
Then came my down fall...
1/4 chicken dinner, side fries, bun, and dipping sauce
1 Slice pumpkin pie with whip cream.

I guess hunger just got the better of me, I had no intentions of cheating but I do so willfully.  I had eaten my last meal around 3ish and then left for the doctor.  I didn't arrive home until after 8 p.m. and I let my hunger, fatigue and laziness talk me into cheating.

Well, I can't focus on it forever or I won't get back on track.  Have to accept that it happened and move on.  It's important to note that the pumpkin pie tasted funny, I believe it was burning my tongue slightly. 

Thursday, September 30, 2010

Day Five's Food

Day five is over, yay!  It was a rough one but I got through it.  At least I am more then half way done now.
It is like coming off a drug, terrible for 24 hours, okay for 24 and then TERRIBLE for 24 hours.  Once again I could not eat a lot again today as the lingering nausea is getting me.

4 Apples
2 Eggs
Lemon Ginger Tea
Warm Black Bean and Turkey Salad

Come on I have to have eaten more then that.  If I did I do not remember.  Hmmmm I know my tummy is upset but I'm not getting healthy this way.  No wonder I still have no energy.

Wednesday, September 29, 2010

The Scale or Lack There of.

You will probably notice that I have not once mentioned my current weight or measurements or daily stats.  The reason for this is not a oversight but simply that I don't fall into the numbers game.  BMI you say.  If I were to shrink down to the BMI idea of what I should weigh I would be sick looking.  I know I need to lose weight, probably upwards of 20 pounds.  The BMI suggests I need to lose close to 50 lbs.  I would not look healthy at such a weight, lets face it, I have curves that aren't going away.  My hips have fat yes, but they also have large bone structure. 

Having vented my rant above I have opted to carry out this diet/detox with out the dreaded scale and measuring tape.  This is for my health and not aesthetic reasons.  Not that I don't want to look good!  My motivation is not a smaller dress size, a smaller number on the scale or even a glance from a handsome stranger.  This all began because I felt crappy and couldn't kick it.  I am doing this to feel good, to be healthy and to take care of myself.  My dress size will land where it lands, my weight will fall into place and God help me a handsome stranger will look my way but these aren't my motivations, their just perks.

For these reasons I have opted to show my progress with my vitality, smile oh and a few photographs so you can all catch a glimpse of how fantastic I am when done.  :) 

Death Warmed Over!

Apparently I am suppose to be feeling great!  So much better then I have ever felt.  Well folks I can honestly say I feel like hell, pure and utter hell.  Let's see if these symptoms ring a bell, migraine, stomach upset, dierreah, restless, insomnia, lips numb, and feeling as though hit by a bus.  What does it sound like?  To me it sounds like the reading I have done on people coming off drugs or alcohol.  Wow and I thought sugar was a food. 

This is day five, when am I suppose to start feeling better?  How about not better, right now I will settle for how I felt on sugar, worn out.  I'll take worn out, give me that over this.  Good thing I wasn't scheduled to work today.

Ephipany...okay maybe not that big but I was shocked.

I have had an epiphany, actually I was reading "Sugar Blues," by William Duffy.  All my symptoms from Monday and part of Tuesday match his exact experience and time line for when he removed sugar from his diet.  Turns out my migraine was likely sugar withdrawal, Duffy likened it to that of cocaine detox.  Well that explains a lot and is quite scary.  Some thing we ingest, in the majority of our food in North America, compared to cocaine. 

Let's face it I knew that sugar was not good, that it was fattening and could cause diabetes when consumed in high amounts but never could I imagine the life altering effects consuming it has on the human body.  I knew we weren't to have a lot but never would I think that we shouldn't eat it at all.  At least they warn us about the serious effects of coffee and there are some benefits to drinking coffee, more then getting through the morning at work.  However no one ever told me that sugar isn't even a natural substance, that it can alter my hormones, sleep, eating patterns, fat consumption, mood and energy levels and much more.  There are warning labels on cigarettes why not on products that contain sugar.

The scary part is that sugar is in almost everything, salad dressing, salsa, chips, ketchup, and yogurt just to name a few.  It wasn't too long ago that the media was on with grave concerns about the amount of salt in our foods and it's effects.  I'm just as worried about sugar, where's it's expose?

Tuesday, September 28, 2010

Day Four's Food

Okay so this is even harder then I anticipated.  Today I followed a recipe from the book to learn it had sugar in it.  All the recipe's seem to have one forbidden food or another.  Mostly yogurt...hmmmmm.  Now I know I'm not the doctor, the author is but wouldn't you give recipes to support the detox your promoting?

Now that my angry, annoyed, fed up and craving rant it done, we'll get to the reason for this post.  What I ate...

Two hard boiled eggs
Four apples, still on a apple kick I guess
Smoothie (ascai berry juice, strawberries, raspberries, blackberries, plain yogurt, green drink mix, fibre, and flax seed oil).
Warm black bean and turkey salad
Mint tea
Green tea with goji berry.
Green grapes
1 glass o.j. (no sugar added I checked and I can have fruit...whew!)

Still not enough food which is probably promoting the cravings but today was a recovery day from being ill.  Couldn't eat too much.

Annoyed!

Okay, so now I am just annoyed, for dinner I was making the warm black bean and turkey salad, which I quite enjoy.  The recipe calls for salsa but do you think I could locate a salsa without sugar in it?  Of course not.  Can a preserve like that even be made without sugar in it? 

Well I made the salad with the salsa so that is a bunk.  The funny thing is the recipe came from the book, the book telling me to rid my diet of sugar.  Hmmmm.  That must mean there is a sugar free salsa out there somewhere or the author made a horrific mistake.  Too bad as the salad is fantastic.

Warm Black Bean and Turkey Salad

1/2 cup each red and green pepper
1/4 cup onion
1-2 cloves minced garlic
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1-1 1/2 dried dill
lean ground turkey
1/4 cup black beans
1/4 cup salsa
3 cups mixed greens salad.  (I used mixed baby spinach.)

The Hormone Diet

The Hormone Diet

Day Four Begins

Well the migraine is gone, thank goodness. However I still battle my nasty infection which I am treating with probiotics from the health food store. My only issue is they don't work as fast as medication from my doctor. I know that overall they are healthier for me but I do have concerns about the long term effects of the infection on my body, especially when it lasts this long. It seems to be a damned if you do and damned if you don't situation. Any thoughts on the matter would be appreciated.

My appetite is creeping back slowly so I ventured to the grocery store for some healthy food. I bought the ingredients I need to make the warm black bean and turkey salad from "The Hormone Diet." I have made this once before and really enjoyed it.

I have some questions which I am sure I could search out but will put to my followers as you seem to be a wealth of information at my finger tips. I love baked sweet potatoes but of course unhealthy Laura has always put butter or margarine on them. Any recommendations for what can replace these forbidden toppings? I just imagine that dry they will be, well dry!

Monday, September 27, 2010

Day Three Complete

Okay so who knew there was sugar in chips?

So day three didn't begin well with my being sick and all. It wasn't as easy as I was anticipating though. I figured the nausea would kill any cravings but I was wrong. Really, really wrong. I woke up dreaming of McDonald's and almost walked to Tim Horton's across the street for a doughnut...or two. That is how strong the cravings are even though I was sick. This is new territory for me, I can't remember ever dreaming of food.

I wonder if the migraines have anything to do with diet? Haven't read anything on that yet but I can't imagine their not. Will have to look into this further. Okay so migraine and vomiting, you wouldn't think I would be able to eat. Wrong!!! I always find a way. How ever I could not muster swallowing all the vitamines and probiotics I am to take.

All in all, I did not do too bad. I of course didn't eat a lot which is why I sit here hungry but really the stomach is just too upset. I miss toast of all things, toast. Maybe that is why I couldn't eat my eggs this morning, no toast.

Today's Food
Chicken noodle soup (the noodels were a no but I was ill it was the only thing I could imagine my stomach taking.)
Quinua with chick peas, red and yellow peppers, broccoli, bok choy, lemon juice and extra virgin olive oil and dill weed.
Four apples (apparently I was on a kick)
And sadly chips...dorito's with sugar...yes, sugar is in the ingrediants list. Why has no one told me this? LOL. Oh well that's life. Live and learn. And I'm out of cliche's.

Day Three a.m.

So I woke up this morning feeling like someone was drilling a stake through my left nasal passage. Hmmm, sinus issues, yet another reason for this detox. I try to start my day right, despite the annoyance in my nose, I boil two eggs for breakfast but don't know what to put with them. Can't have bread, no ketchup either, it's loaded with sugar. I guess tomatoes will have to do.
As I shut the pot off and remove the lid I almost vomit and retreat back to bed. I don't know where that came from but looks like day three will be easier then anticipated. Hard to eat the things your not suppose to when your nauseous. Heading back to bed, will try eating healthy again later.

Sunday, September 26, 2010

Day Two

Okay so day two started off well, but quickly went down hill. Coffee is an essential this will be much harder then I thought and I knew it would be painful. I also realized that I eat without thinking. My friend Lydia (shout out) went to The Word on the Street book festival at Queens Park, I grab a sucker from one of the booths and had polished it off before I clued it that it is a forbidden food. It would have been easier to forgive myself had it been something other then sugar but alas it was the devil food.

I had a couple other slips but they were not so mind less, I was starving and had Tim Horton's gift card and no money. There was no food at home to be had so I opted for a bowl of chili and a bottle of water. So I knowingly cheated but at it could have been worse, there was no sugar and no second cup of coffee which normally I wouldn't think twice about.

Day Two Food:

Two boiled eggs
Large Coffee with Cream (This was a cheat but I felt I need it to function.)
Left over tofu with vegetables (same as day 1's)
Sucker (Damn, not smart)
Chili with whole wheat bun (A cheat but I maintain it could have been worse)
Smoothie (Same as day 1)
Quinua Salad- Quinua, red pepper, bok choy, tomatoes, olive oil, lemon juice and dill weed.

This day was hard, I crave sugar a lot more there I was aware, it seems I always have to have it. Not giving in is difficult as I always just eat it as I crave it. I remember as a small child I would just stick my finger in the sugar jar and eat it straight up. As a teen I remember ran sacking my house looking for any kind of sugar or chocolate.

My friend Lydia told me something interesting, apparently we crave the foods we are allergic too. Now I know my body is having a poor reaction to sugar, is it an allergy?

Any tips for stopping the craving?

Day One Food

Okay so day one didn't start great, I began with a date square and a large coffee with cream. In my defence I didn't know I would be plunging into this detox today, it wasn't until I hit the health food store later in the day that I realized things would have to move a lot faster then I thought.

What I ate:
Large Coffee with Cream
Date Square
Left over Tofu with veggies-greed and red pepper, bok choy, onion, broccoli and carrots.
Nectarine
Smoothie: Acai berry juice, strawberries, raspberries, blue berries, black berries, 3 table spoons of plain yogurt, half a banana table spoon New Roots Fibre, table spoon of green drink supplement and a tea spoon of whey protein.
Ahhh, cooked more tofu with veggies.
Cranberry Apple Tea
Cheeseburger Doritos...which obviously fall out of the healthy eating spectrum. Unfortunately they were here.

So what did I learn from day one? That I am not eating enough food which is probably a good portion of why I binge. So I need to eat more. We'll see how day two chalks up.

Saturday, September 25, 2010

It Begins







I recently learned that all my aliments: chronic bladder infections, yeast infections, asthma, allergies, hives, fungus under the toes, fatigue, depression and of course my extra weight are a result of my diet. Something as simple as diet can cause serious issues yet it was something I had spent my life being oblivious to. Of course I had known it was necessary to eat healthy but never imagined the extent of damage my diet was causing.

Luckily one day I had CP24's Wylde on Health on T.V., it was playing in the back ground as I got ready to go out. The fine doctor was interviewing Dr. Natasha Turner, author of "The Hormone Diet." I was quickly intrigued by this woman's story and how she had struggled with weight and poor health until she discovered her hormones were not level. All she did to correct the issue was change her diet. WOW!

I picked up, "The Hormone Diet," at my local book store and was quickly intrigued by what I read. Soon I discovered that all of my food and stress hormones are out of whack. I lack serotonin, dopamine and GABA (I had never heard of GABA) among other hormones. Not to mention I was also suffering from inflammation. Turns out that my poor diet was a direct effect of my hormone imbalances. I binge on sugar because I lack serotonin, crave carbs because I lack dopamine, and the list goes on and on.

Before I was finished reading the book I got a terrible yeast infection that the medication prescribed by my doctor was not helping. I was at my wits end and went to the health food store to find natural ways to treat the issue. Not knowing really where to start I sought the help of the woman who worked at the store. As soon as I explained my issue she nodded knowingly and asked me: do you eat a lot of sugar? Do you have fungus around your toes? How often do you get yeast infections a year? Do you feel tired? My answers were; yes, I binge on sugar. Yes I have fungus under my two big toes. I feel tired all the time, in fact I feel terribly and run down. Her response, "I suggest you cut sugar from your diet. You have to cut sugar or you will never get rid of the yeast from your body." Huh? Cut sugar??? How would that be possible? Of course it made perfect sense and so began my new adventure.

First I will start with a detox where I will remove, sugar, yeast/wheat, caffeine, and red meat from my diet. Each item will be slowly reintroduced to discover which foods are causing issues in my body so that I know which foods I will need to remove from my diet intirely. However I already know sugar will be on that list. It will also be the hardest one for me to remove. I decided to start this blog for a couple reasons, to inspire others and to track my progress. It is sure to be a challenge that will present frustration, cravings, cranky moods and slips, this blog will follow them all and hopefully my success. The adventure begins now. At the top are some before pictures, I can't wait to see the after pictures as the book promised weight loss and even loss of cellulite.