After two weeks of restaurant and “celebration” eating, it is about time to get back on track and back into the kitchen. Even when I eat “healthier” dishes on vacation, there is always MUCH more indulging. I figure that I don’t go out to eat or on trips that often so it is worth it. Well, two weeks later and my body is missing the variety of food I tend to eat at home, square meals and snacks. When my “food schedule” is off, I feel a bit off. A few times on our trip we would have late breakfasts, early lunches, and early dinners. I found I was either STARVING before a meal or not hungry at all. I’m so accustomed to having breakfast, lunch, snacks and dinner each day, that when I change my habits for a few weeks I also notice a change in my energy levels.
I’m not one to think, “I’ve been eating really rich foods…so I’m going to diet for a while.” UGH. I hate that mentality. Everyone I know who has tried to diet seems miserable during the time and when they have a “cheat day” it is excessive and they go back to unhealthy dieting. I really do believe in the common notion of “everything in moderation.” I like how I feel when I eat foods that are good for me but that doesn’t mean I deny myself of a nightly bowl of ice cream (I have to have dessert every night!). Each day is a new day for healthy living. Even if I haven’t been eating the healthiest foods for an extended period of time, it is never too late for change.
I started my day with a cup of decaf green tea, an apple and Stove Top Steel-Cut Oats topped with Greek Yogurt, Crofter’s South America Superfruit Spread, and Toasted Almonds.
I have to admit that I have about 6 different jams/fruit spreads/preserves in my fridge. I just love variety I suppose! This was such a hearty and cozy breakfast. I have missed my oats! I had some extra time this morning so decided I would make them on the stove top, which I think adds extra flavor and generates the perfect consistency. I started with 1/3 cup water, 1/3 cup unsweetened vanilla almond milk and a pinch of Kosher Sea Salt in a small sauce pan brought to a boil. I then added 1/3 cup steel-cut oats and cinnamon and cooked about 3-5 minutes on simmer until it was to my desired thickness. I topped the oats with a big spoonful of Greek Yogurt, melted (~2TBS) Crofter’s South America and Extra Toasted Almonds. I actually prefer my almonds be a bit darker because it adds GREAT flavor to the sweet/tart flavors of the jam and yogurt.
The combination of the South America Superfruit Spread and Greek Yogurt was amazing. The spread consists of Maqui Berry, Passionfruit, Red Grapes and Morello Cherries. I loved this combination. It was the last of the Superfruit collection that I tried, and has been one of my favorites! The yogurt is slightly sour and when added to the sweet/tart combination of the spread, with whole pieces of fruit made a luxurious cream for my filling oats.
Healthy and Happy Eating,
How do you “get back on track” after a period of indulgent eating? Do you change your typical routine, or start each day anew?