Happy New Year! I hope that the start of the new year has treated you all well. Now is the time when we all reflect on what we want to accomplish in the coming year. I want to be more present in my life, more organized and procrastinate less but these are faults that I have struggled with my entire life and I know that making a random statement on January 1st most likely won’t lead to success for me. Eating well, getting active and losing weight is another big January resolution for me.
Over the years I’ve tried every diet in the book and I’m tired of dieting. I started my first diet when I was eight years old and it’s always been a cycle of losing and gaining and frankly I’m getting to old for this shit and my body can’t take it anymore. I turn to food when I’m bored, stressed, upset or let’s face it, I like to eat and I don’t really need an excuse to shove a cupcake in my face. I don’t want to start the New Year making a healthy eating resolution that I will drop come February 1st. Instead I’m resolving to evolve the way I look at food long term and try to change my habits on a permanent basis not a temporary or short-term fix.
Four weeks ago my husband decided to go on an elimination diet to address some allergy issues that he’s suffering from and to be supportive I decided to join him. We have abstained from sugar, grains, beans, dairy, eggs, citrus, nightshades and all processed foods. It was a rough start but only for the first week or so. Diet soda was the hardest thing to cut out and I occasionally have a craving for a nice piece of bread. But I have to admit that I feel pretty good and am happy that I managed to drop a few pounds in the process. Since most people gain their yearly weight during the holidays it feels good to get a jumpstart on the New Year.
Cutting out such a large amount of what I normally eat has pointed out to me that my diet is not the best and I don’t eat nearly as healthfully as I think I do. I tend to graze and snack a lot on whatever we have on hand and with a teenage boy in the house it’s really easy to find myself eating tortilla chips and chocolate chip cookies mindlessly.
Shopping at the market has also been a new experience for me. I feel a little lost and off-kilter as I wander the aisles trying to figure out what I want to cook for dinner. In some ways it’s much easier than cutting calories or trying to eat better because there just isn’t much to choose from It’s liberating to not have to read labels and calculate calories. We eat a lot of vegetables, meat and a little bit of fruit. I’m making large batches of homemade nut butter, mayonnaise and chimichurri that makes things more interesting.
I don’t want to eat like this forever but I do want to keep a lot of the habits we have developed the last month. I think that I am more of a Michael Pollan type of eater. I eat mostly plants, a little bit of meat and not too much of anything. I’m excited to have broken my daily sugar habit and I don’t want to change that but I would like to have a sweet treat once a week or so. I’m trying to avoid the scale, I don’t want to get caught up in the numbers. I feel great, I feel less bloated and uncomfortable and know that I am eating well for my body.
It’s citrus season and I have to admit that I can’t resist all the wonderful selections the market has to offer right now. It’s a great time to try things you aren’t familiar with and I found these lovely green and yellow striped lemons that are a lovely shade of pink on the inside. They are so beautiful it pained me to cut them up and cook with them. This citrus sunshine smoothie highlights my favorite winter fruit and I added some coconut butter for a good healthy dose of fat. I added tumeric and ginger for their anti-inflammatory benefits as well as a nice punch of flavor. It’s not too sweet but feel free to add a little honey or maple syrup if you want it less tart.
- 1 blood orange, peeled, cut, and seeds removed
- 1 satsuma tangerine, peeled, cut, and seeds removed
- ¼ small meyer lemon, peeled, cut and seeds removed
- 1 frozen banana
- 1 cup frozen pineapple
- 1 cup almond or coconut milk
- 2 tablespoons coconut butter
- ½-inch piece of ginger, peeled and finely grated
- ½ teaspoon ground turmeric
- 1 teaspoon hemp seeds, plus more for sprinkling on top
- Place all the ingredients in a high-speed blender and blend on high until smooth. Taste and adjust, if not sweet enough for your taste add up to a tablespoon of maple syrup. Serve with a sprinkling of hemp seeds on top.
One of my biggest resolutions for the coming year is to get a little bit better everyday with my photography and posting here on a more frequent and regular basis. Most days I’m just not satisfied with the pictures I post so I avoid giving you recipes. I want to relax a bit and enjoy the process more. Thank you so much for stopping by here and taking a look at what I do, it’s appreciated! Here’s to a wonderful, healthy and happy 2016!