An update for my NOT DIET, DIET: Eggplant and popcorn

It’s been a few weeks since my last post about my “modification,” or “experiment” with food. Please, whatever you do, don’t say diet or I will eat an entire banana cream pie. I’ve found a ton of amazing things to eat but I wanted to share two of my favorite highlights so far.

Recap: Liz’s NOT DIET, DIET

The goal:

• to MAXIMIZE the calories I’m eating nutritionally,
• maintain my energy,
• somehow reduce these insane cravings I have and
• minimize the crazy food-responses I’m having (bloating, tiredness, etc etc)

The rules:

• Eat good stuff first. And if I must have a small amount of whatever I want (can range from a hamburger to oreos).
• Eat my own food- the kids can try what I’m eating but  I’m not forcing them.
• If I feel too nutty about eating something, I go “do something” and then see whether I really need it.
• The good stuff must actually taste good and
• I can’t eat it if I’m not excited to eat it (meaning I can’t have one recipe fifty-million times, just because it falls under the criteria of my goal).
• I’m tracking how I feel each day.
• And I’m not weighing myself for at least 5 weeks. This is week 3.

It’s the beginning of WEEK 3—SO, How am I feeling?

My general thoughts and reactions so far. During week 1, I felt obsessed. I really couldn’t tell if I was hungry or not, although I now see I was craving sugar and starch, both in the super-processed form. I also had a bunch of eating connections to certain times of day or specific circumstances. I also want a sweet right after breakfast. I need something to eat right before I go to bed. I always want something sweet after I eat something salty and something salty after something sweet.

With 2 days I looked noticeably different. So much so that people commented on it. I started to notice after week 1. I was less bloated, my boobs weren’t retaining water and my pants fit better. By week 2, I was a bit tired. The foods I prepared were so low in calories, I felt a sugar low in several workouts. I had to eat more frequently as well. The cravings went away.

By the beginning of week 3, eating one sweet things didn’t lead to the whole box. I also found that once I ate something good (for instance I would have strawberries and Cool-Whip before I ate the oreos), I didn’t “need’ the others stuff as much. Essentially, body is learning not to ask.

However, I found myself starting to enact the same cycle I always do after I see some improvement in symptoms, which is to reintroduce the foods. I had to beat that back a bit and stick to my rules. I also had to remind myself this isn’t about weight, but rather about treating my body with respect.

Do it yourself MICROWAVE POPCORN: The never-ending search for a little something sweet

One of my biggest problems is my salty-sweet craving, particularly sweet. So as I was searching around for SOMETHING I could eat without stuffing a bunch of processed junk in my face, I came across this amazing “make your own” microwave popcorn recipe. It’s been around for a while and I am very much late to the party but I’m so excited about not only the nutritional content and lack of pre-packed junk but also the cost (so inexpensive) and accessibility to my children!

What you need: A large lunch bag (or it will burn), a little less than 1/2 cup popcorn (yes, unpopped!), 1 tsp vegetable oil and 1 tsp sugar. We are going to make kettle corn!

Step 1: Pour the popcorn, oil and sugar into the bag- unless you want to try it without the sweetness and shake it up.

Step 2: Secure it so it doesn’t “pop” open. As the recipe suggested, I folded it over, and then turned down the edges, cutting two slits as shown in the photo, folding the slit away from the first two folds.

Step 3: Throw it in your microwave for between 2 and 2:30 minutes. Of course this depends on your microwave. Stick with it too- not the time to go to the bathroom. You don’t want to burn it. Once you figure out the timing, you are golden!

Step 4: No kidding, just open it and pour it in. We added a bit of butter and salt but I actually don’t miss it!

 

It turns out popcorn is a pretty decent snack! It has grains and fiber and anti-oxidants. I always thought I was allergic to it because I get puffy when I have to much, but I now know my puffiness is coming from all that fiber I’m eating.

 

My second fantastic food find: Eggplant something or other- will you help me name it?

I promised my workout group yesterday the eggplant recipe, so here it is! Eggplant, it turns out is a sort of jack-of-all-trades sort of vegetable, super low in calories (20 cal per cup!) with decent amounts potassium, vitamin C, vitamin B6 and magnesium.  It also has night shades but I’m all about having variety and not feeling deprived, so why not?

Step 1: I used 1/2 tsp butter in my pan (the horrors- it just HAD to taste flavorful) and let it heat up at high heat. Make sure to wash your eggplant thoroughly, cut it into 1/2 inch to an 1 inch segments, season with salt and pepper and place them in the pan.

Step 2: Once the eggplant is lightly browned on both sides, turn your heat down to low and cover the pan. Check on it every few minutes (it will probably be ready in about 5 minutes), testing for it to soften. I wanted it to provide a sort of paste on the bread.

Step 3: While your eggplant is cooking, take a crusty bread (I used french bread) and cut them as thinly as possible. I used 1/2 tsp of olive oil for all the bread I used (about half loaf). Turn on your broil at high heat and throw them in your oven until they crisp.

Step 4: I wanted to pack it with nutrition so I pulled out onions, mushrooms and tomatoes of the fridge and got them ready. I sautéed the onions and mushrooms with seasonings (salt, pepper, oregano and thyme) until they were browned and softened and sliced the tomatoes to fit on the bread.

Step 5: Now it’s time to assemble your treat. Start by placing the eggplant on your crisped bread and spread it evenly with a knife or spoon. Press your other veggies into the eggplant to make it stick and season with just a bit of parmesan cheese.

Ingredients:

1 tsp butter

1/2 tsp olive oil

Seasoning: Oregano, Thyme, Salt, Pepper

1/2 loaf of crusty french bread. About 12-13 pieces

3/4 eggplant (I could have probably used all of it)

1 tomato

sprinkling of Parmesean cheese

1 cup of mushrooms

1/3 large onion

Once again- I find it an INCREDIBLE encouragement when you try these recipes out and let me know what works. I’m truly looking forward to next week and what this experiment will bring. I promise to both share my results and finds. Make sure you try these foods with your kids. My children genuinely enjoyed both, although you can see the varying levels of suspicion and surprise. Until next week friends! Love yourself in every way, including with what you eat.