Food Intervention

Quite simply, my eating this past week was awful, simply awful.  If there was ever a week when there was zero planning, this was it.  Most of you know by now I tend to stay away on an “off” week.  I decided that maybe I can learn from my mistakes by posting this week and share with you what my big mistakes were.It was a busy week, with only one evening being at home and that was after running errands.  Every other night, I had somewhere to be.  When I did manage to get home, I was hungry and tired.  One night it was a bowl of cereal, another night, a bag of popcorn and I don’t know that I want to even admit to my lunches everyday.  Although I packed, I would count my two days of taking soup and yogurt as among the healthiest and that’s not saying much!

Let’s just say that crappy eating made me feel, well, crappy.  Tired, irritable and bloated.  When I stopped at the grocery store yesterday and asked for a stuffed character cookie (for myself, of course, and which I had to resist eating in the car), I knew I had to step back.  

Bad food (or lack of exercise) behavior often brings on more bad behavior.  While I have still managed to keep my sugar intake relatively low, I think every day last week was eating carbs and cheese or some combination of the two.   The truth, which many of you already know, is that I despise cooking.  I wish I liked it, even a little, because my diet would probably benefit from that.  I like to be able to come home, grab something to eat and not spend two hours in the kitchen.  I detest being in there for any amount of time.

I had good intentions last week, of course.  I was going to make a crustless quiche which would have been lunch all week; however, I was tired after the race and by the time I remembered about it, it was 8 PM on Sunday evening.  No thank you.  This morning, I got up thinking I was going to make my quiche and try to have something else ready as well.  This is big news from someone who hates being in the kitchen, folks!

I made the quiche this morning, an onion and broccoli crustless quiche that looks fantastic.  I had come across a recipe in some magazine recently (could I find it?  did I even tear it out – the answer is no…) for homemade veggie burgers.  This is something I’ve wanted to try for a long time, but let’s be honest, it has to be easy and I have to have all the ingredients, or I’m not even going to try.  After spending about 20 mins going through a pile of recipes I had recently ripped out (pretty funny for someone who doesn’t cook, isn’t it?), I gave up and got on the internet and googled “easy veggie burgers.”  A whole list of different type of burgers came up.  

Veggie burgers are my go to food.  I love the frozen burgers you can get in the store, but at $4 for a box of 4, they are not that economical.  I’m guessing I can make some that are just as good (or close).  I came upon a recipe calling for black beans and potatoes (I have both, so I read on).  Lo and behold, I knew I had every ingredient called for in the recipe and it claimed to be “easy,” so I figured why not try it.  

It called for a can of black beans (mashed) and three whole potatoes grated.  After reading the reviews, I decided to take another woman’s suggestion and microwave the potatoes and then mash the beans and potatoes together.  I added some chopped onion and a cup of corn and a packet of Lipton Soup mix, as well as salt and pepper.  Once you mix everything together, you refrigerate the mixture so it molds into a malleable consistency.  I let it sit for about two hours and then got out the pan.  Here’s what they looked like:

I added a little oil to the pan so I could pan fry them.  They are a little soft when done, but I immediately wanted to try one.  They aren’t very pretty either, but I will say they are pretty good.  Here’s a picture of the finished “blackened black bean veggie burgers.”

The best part of the recipe is they cost a lot less than buying my regular veggie burgers.  I plan on freezing them individually and if I come home starving, there they are.  They are satisfying and filling and like I said, even though they aren’t very pretty, they taste good.  

Planning, planning, planning – that’s my big lesson this week.  If there is no plan in place and I’m flying by the seat of my pants, I will likely fail.  If I come home hungry and expect a dinner to magically appear somehow, I will be eating cereal out of  a box.  

Even with feeling awful this past week, I learned a good lesson.  Even when I feel like there is nothing to eat in the house, with a little creativity, I can make something.  Hopefully, this coming week, I’ve set myself up for a strong week.

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1 Comment

  1. Margie

     /  September 23, 2012

    I still buy the frozen veggie burgers. I get them for less than $4 at Aldi’s but they only carry them in the summer. I have to say your veggie burgers are ugly, but it’s the taste that counts. I might try those with a can of reduced salt black beans, and skip the Lipton soup and salt. That will make a difference in the taste, but having a tendency toward sodium induced hypertension, I will forego as much salt as possible.

    My day has not been too healthy. Breakfast and lunch have been mostly veggies but I did not prepare them in healthy ways. For breakfast I sautéed mushrooms, onions, tomatoes, and yellow peppers in grape seed oil and served them as a side to an egg white and veggie cheese omelet. Looked great; tasted great.

    Lunch I sliced a zucchini, and an eggplant I had left over. I proceeded to shake them in bread crumbs to cover, and pan fry them in 3/4 of an inch of grape seed and olive oils. I drained them on paper towels but knew they were still oily. I was thinking more about taste, and they were tasty.

    I give you credit for looking for easy healthy veggie recipes online. I usually look at what I have on hand, and make something up. As you see this doesn’t necessarily mean a low fat, healthy eating day.

    By-the-way, if you eat healthy this week, you’ll make up for last 🙂


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  • Easy Crustless Quiche

    This is a fantastic recipe that is easily adapted to whatever you really love in your quiche.

    7 egg whites;
    1.5 C skim milk
    (for quiche shown)
    Add 1 C chopped vidalia onion (sauteed in oil first)
    1 chopped red pepper (sauteed with onion)
    1 10 oz. box of spinach (also sauteed)

    Heat oven to 450 and bake for 15 minutes; reduce heat to 375 for an additional 30 minutes. During the last 15 mins. add approximately 2 C of sharp cheddar cheese.

    This will yield approximately 6 large pieces, amounting to around 110 calories per piece.

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    Failure is merely a perception; with each effort, we get the ability to start over again.
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