Seriously. I live on a planet where cake is plentiful. It has always been around. It will always be around. And the truth is, I don’t really want to live on a planet where there is NEVER any cake around. I don’t want to be held hostage by it. I for sure don’t want to feel like a helpless victim of it. I don’t want to eat it all the time. The truth is, I hardly ever want to eat it. But I do want it there once in a while. Cake is the perfect mixture of sweet and fat, with a little salt mixed in. Yes, Dr. Kessler, it is a problem for me. Or, to quote the King of Siam, “IS a Puzzlement!”
So what’s the solution? Sooorry, I don’t have a solution. As I told BIF Jill, if I had the answer to that, I would probably be a multi-billionaire, and worshipped by millions of fat Americans all across the country. But I do know a few things that work for me, and a few that don’t, so I thought I’d share them here.
- Don’t keep it in the house. I pretty much follow this rule all the time now. Because in the old Weight Watcher’s days, I would make various types of cakes (cake mix and a bottle of diet soda anyone?) and portion it out, and freeze the pieces. Cake does freeze well, in case anyone is interested. But that’s basically too much cake to keep around for one person. And if its there, it WILL be eaten.
- Try alternative recipes. There are some really good recipes out there that either have minimal sugar in them, or completely eliminate sugar and use ripe bananas or dates as a natural sweetener. Some of these recipes are VERY healthy, but can still be pretty high in calories, so you have to be aware of that. Two of my favorite dessert recipe sites: Katie and Georgie.
- Develop your own recipes. For me, that if a recipe has 1/2 cup or less of sugar, it doesn’t cause me as many problems. ‘Problems’ being that I can’t stop eating them. Case in point: I made Katie’s delicious snickerdoodle blondie recipe. Yes, it was a relatively healthy recipe. I think Calorie Count gave it an A- (I love it that they grade their recipes.) But it had 3/4 cup of sugar in the recipe. And yep. I couldn’t stop eating them.
- Avoid the breakroom? I did this for at least a year and a half, when I was actively losing weight. Now I wonder how I did it.
- Eat it last. Seriously, this solution actually works very well for me . If I am being disciplined at a potluck, and I do want a dessert, I will take it and put it away, and save it for the end of the day. Because if I eat it early in the day, I WILL continue to eat sweets that are sitting out. I don’t seem to have any problem going back to disciplined eating the next morning.
I don’t claim to be an expert on weight loss or weight maintenance. (See above comment about being a multi-billionaire.) Heck, truth is I’m struggling mightily right now. I was completely in control the whole stressful week after my dad died. But then the world went wackie, and it seemed, EVERY OTHER DAY I didn’t care. And then, can I tell you that the very first day I went back to work, they had the potluck to end all potlucks? Yes, me + stress of being back at work + celebrating a co-worker’s retirement + unlimited goodies = ...what does it equal? A LOT of calories consumed. Followed by a day at home completely in control of myself and my food. Like, I said, I’m no expert. But I do have a few tried and true tools in my belt. And I do have fun developing new healthified recipes. I got such a kick out of thinking up that clafouti recipe. Here’s another new one I dreamed up on my way home from church today. I had some delicious strawberries from the farmer’s market on my back seat. And I thought, I suppose I’ll just eat them with cottage cheese. Nothin’ wrong with that. Not too exciting though. Then I thought, ooh, I’d really like them with some sugar-free vanilla pudding. THEN I thought, hey, how about combining the pudding with the cottage cheese? Yumm. Now that’s really starting to appeal to me. Then I got home and I had no more sugar free vanilla pudding in the cupboard. Because yeah, I’m trying to healthify the foods I keep in the house. Oh, but there was a package of Knox gelatin in the place where I usually keep the pudding. Hmmm. Read one of the recipes on the gelatin box, and came up with this combination:
What shall I call it? Cottage pudding? Pretty healthy, and pretty good stats for a light dessert. 4g carbs, 13.5 g protein, 125 calories. (not counting the fruit topping.) Okay, I just took a break from blogging so I could taste-test it. Very tasty. Not sure its recipe-worthy yet. Might adjust the amounts a little–more ‘pudding,’ less cottage cheese.
Changing the topic rapidly, here’s what I cooked up for lunch. When I was little, the only way my mom could get any of us kids to eat eggs was to make ‘eggie reggies.’ That’s scrambled eggs with little bits of fried potatoes mixed in. This is my grown-up version of eggie reggies. Very similar to my Skillet Scramble recipe. Only I had fresh eggs from the farmer’s market, and even a home-grown potato from the farmer’s market! Mmmm mmmm!
While I was typing, Mr. Monk was going to town on his favorite bone. For an old guy with bad teeth, he sure does enjoy chewing. Cracks me up.
Over and out. Back to work tomorrow–time and a half for the holiday! Seven shifts left!!! And a week from today I will be in Cambria for rug hooking camp!!!!!