I think us foodies tend to think of cravings as a bad thing. But last night, as I listened to the Two Fit Chicks and a Microphone podcast, I was eating the big green salad that I had committed to eat earlier in the day. And I realized that this was an example of feeding my cravings. Even though it was cold and stormy outside, I didn’t change my mind about the salad, because that is what I had been wanting for a few days. I made it a little heartier by roasting two beets and using them in the salad, along with a lot of other good stuff. I didn’t feel deprived, like I had wanted something ‘comforting’ and ‘settled’ for a salad. This was actually what I wanted. It was something I had been ‘craving’ for several days. (Not sure, but maybe I had been a little low on my veggie intake…)
This was a fantastic salad. I will be making this one again.
Another example of recent cravings is the fish that I occasionally really want to eat. Sometimes I just want something that is relatively light but more meat, and the white fish comes to mind. I’m glad I have the packages of red snapper in my freezer. Not sure where I picked this up, but I love that the fillets are individually wrapped and frozen–very convenient. Of course if you buy your fish fresh, you can request the butcher wrap it this way for you. I do that sometimes too. Other great white fish is dover sole, petrale sole, halibut, whiting.
So listen closely to what your body is asking for. Maybe you will discover that it doesn’t ALWAYS ask for a cookie. Maybe it is asking for something that is actually good for you, and something your body needs for optimal function.
So yesterday I stuck with my plan. I switched a piece of pizza bread and some grapes for the edemame tofu salad at lunch–both were Vicky creations, and had comparable calories. I got a little hungry before I went to bed and hit the walnuts a couple of times (walnuts are my auto go-to snack whether or not I am hungry. Not sure this is perfect, but they are healthy at least, and I am not eating some stupid non-nutritious processed snack instead.) I wonder if I had had a small piece of chicken or fish with the salad if the snacking could have been avoided.
Gotta share this salad with you. It was so good! First, I roasted beets a la Lynn (peel and cut beets into bite sized chunks. Spray a cookie sheet with pam, salt, put beets on sheet, spray with pam, salt. Roast at 350-375 for 30 minutes or more, to desired doneness, turning once.) I used one romaine heart (they come in packs of three, and one is just right for a big salad.) I knock the end off of the heart, and stand the leaves in water for at least an hour. This makes them really crispy. Chopped the romaine, put in big bowl, topped with the beets, walnuts, one laughing cow wedge cut up, some fat free feta cheese, and a bit of crumbled bacon. Topped with homemade salad dressing: equal parts honey, mustard, balsamic vinegar, and olive oil. Although my Cooking Light magazine has a recipe for Spring Vinaigrette that I really want to try on this salad.
More spring photos: