When one decides to feed their body differently
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There are cravings, and then there is .. miss
A lesson I needed to re-remember. It's reverence dulled by time, just how difficult it can be when one decides to change the way they eat. This past weekend a new group of challengers listened intently as the concept of clean-eating was explained. When the floor opened for questions each started with three little words, “Can I eat .. (?)”
“Low-fat yogurt with fruit?” Nope
“My favorite granola bar, the box says it's healthy(!)” Loaded with sugar, nope
“How about the 100 calorie snack pack of fruity things” Not so much
“Well then, what?”
Little did they know that a similar scenario had played itself out, just a week earlier at the kick-off meeting for Venice Nutrition's 8-Week run. In fact, with many of the same coaches and instructors who'd shared their stories earlier in the morning. The veterans, if you will.
That evening we too had listened, and when Q & A rolled around, our first words were “Can I eat ..(?)”
“Greek yogurt? or Cottage Cheese?” Nope, no dairy
“Protein bars? Protein Shakes” Nope, no bars during detox and maybe only a handful of kinds after. Protein Powder if it meets strict guidelines
Oh, and don't forget only water-based vegetables. Nothing with caffeine, and we'll be gluten-free
“Well then, what?”
Day 1, meal one. I stared into the fridge, and everything familiar was out-of-bounds. I scrambled a few egg whites with veggies. It was different, but ok. Snack time, my hand instinctively reaching for the cottage cheese. Ack(!) back it went
All of a sudden, my familiar foods were gone, and it wasn't a cravings per se. No, this was different; this was MISS. At the top of the list? Greek yogurt pancakes, I'd eaten them every day, in some fashion, for at least the past nine months
I could venture out into the culinary world, always knowing they'd be the familiar friend when I returned
I searched for a pancake-type replacement, trying all sorts of gluten-free flours, without a lot of success. Then it occurred to me, what if I chose a flour that was naturally gluten-free, to begin with, and go from there. Several great ones already filled our cupboard: almond, buckwheat, coconut, millet, quinoa, rice flours, and teff.
Now in the morning instead of a griddle on the counter, a crepe pan is on the stovetop, the puppies are at my feet, and I've got some in the fridge for snack time
Life is starting to find its rhythm again, slowly but surely. One go-to recipe at a time
~ Adapted from The Quinoa Revolution
- ⅓ cup quinoa flour
- ¼ cup brown rice flour (whole wheat flour if you're not avoiding gluten)
- 2 tsp cornstarch
- 2 eggs (large or XL)
- 2 egg whites
- 1 cup almond milk (or any milk will be great)
- Combine the flours and cornstarch in a medium bowl.
- Add the eggs, egg whites, and almond milk. Whisk until smooth.
- Heat a lightly oiled six-inch skillet on medium-high heat. Pour two tablespoons of batter into the center of the pan, tilting in a circular motion to spread evenly over the bottom.
- Flip the crepe when the edges begin to curl (about 30 to 45 seconds). Cook the other side for another 30 seconds, then remove from the pan.
- Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.