Eat (Delicious!) to Live.

It has been over three months since I last posted. The hustle bustle of the holidays,(which really start in September for us with most of our family having birthdays.) has prevented me from regularly pursuing my creative interests.

This year wasn’t as chaotic as the last. (That is a whole other post!) The short version is,last year came to an end with me in the hospital. Needless to say,I was forced to look at how I was handling my health as a type one diabetic. I started all over in my food choices and portion control. I acted like I was new to this illness and not as if I have had it for nearly 15 years. I had to take it on with fresh eyes.

I went back to the gym,(after a 12 year absence), counted carbs, kept a food diary and returned to my former habit of checking my blood glucose levels 7-10 times a day, and using a mathematical formula to calculate my insulin dosages. I was an absolute stickler. I am pretty sure I annoyed the pants off my family. Oh well. Better than mama dying right?

As of late, the busy has gotten a hold of me again. I am not ignoring my disease per se. I am just not as strict. At the turn of the new year, I found myself slipping back into old habits. We haven’t been to the gym since October because of financial reasons. I still eat well and haven’t been cheating too much. I just need to be a tad more disciplined about exercise and checking my numbers.

Something that helps tremendously is drinking half my weight of water in ounces every day. The best thing I can do to help curb those crazy cravings is to drink God’s beverage! I am 140 lbs so I drink 70 ounces of water per day. It is a must for appetite control and overall health.

Another thing that helps is to up my vegetable intake,and not completely cut out those “forbidden” foods, everyone talks about (ie pasta, bread, potatoes, sweets). Veggies (especially complex carbs like green leafy veggies) are filling without making you feel sluggish. They give you the energy and vitamins you need to sustain you. God gives us the food that will make us healthy, fit and satisfied. We just have to have the discipline to actually eat these foods.

Completely cutting out “forbidden” foods,always leads me to overindulgence. As a foodie who has had a problem with emotional eating, I will say deprivation isn’t the key to success. It’s moderation. I love food. I love carbs, sweets and grease. I am a Kansan,and come from a long line of mom and pop entrepenuers Fried food and gravy is a staple. Doughnuts and pancakes are like air to a Midwesterner. So I have had to force myself to change my relationship to this food.

I can have a doughnut. ONE doughnut. (Or half a doughnut, depending on my day). I can have pancakes. Two pancakes with fruit instead of a sea of syrup. I need to be ok with these portions and realize that I eat to live. I don’t live to eat. This doesn’t mean my food can’t be delicious as well!

I have taken to eating a lot of kale (woah,easy hipster! lol) in the last year. I love it. It is like ambrosia to me. I have always loved my vegetables. Even as a four year old, I would ask my grandma to make me brussels sprouts, when I would visit her. She thought I was weird, since she didn’t even like them. I found Pioneer Woman’s recipe for panfried kale in her 2nd cookbook and I was a goner. It’s recipe gold y’all.

A few weeks ago I was scrounging for lunch. We needed to make a market trip. Our kitchen was practically bare. I found half a bag of kale, some onion and leftover macaroni noodles. I proceeded to cook the best lunch I have had in awhile, basically from scraps. (And my trusty PW kale recipe) It was a loaves and fishes kinda miracle.

My oldest son, Kristofer and I really enjoyed this dish. There were even leftovers for the next day! I am obsessed with carmelized onion and garlic, so it may be a bit of an overstatement to say they are essential to life, liberty and the pursuit of happiness.(Hahaha. Silly foodies.) If you are watching your carbs, like me, you can absolutely omit the pasta or lower the amount you add. The kale is plenty of carb, but the pasta adds a rich flavor to the dish when carmelized with the onion.

Please make this. You will have a whole new lease on life! Feed youself from God’s bounty. be grateful for the abundance we enjoy. Just say no to the McD’s special and realize that what you eat can prolong or shorten your life! It doesn’t mean deprivation to eat well. Remember to eat (delicious)to live!

Loaves and Fishes Kale

4 tbls olive or avacado oil (divided)
Half a large sweet yellow onion
(Sliced into strips)
1-2 cups cooked macaroni noodles.
(Gluten free or Whole grain works!)
2 bunches of torn,washed kale.
(Stems removed)
2 cloves of fresh or jarred garlic
Sea or Kosher salt to taste
Fresh pepper to taste

In a large skillet, warm two tbls of oil. Add onion and cook for ten minutes. Add macaroni (if using). Stir until pasta starts to turn slightly golden and onions become carmelized. Add 2 more tbls of oil. and prepped kale. Stit constantly until kale begins to wilt. Add garlic. Stir and cook for 5 minutes. Season to taste with salt and pepper.
Remove to plates. Enjoy!
(I bet this would be delicious with sliced mushrooms and Parmesan cheese! Be creative!)


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