Sunday, June 02, 2013
I have several on my Favorites list that I return to time and time again for inspiration and guidance and even education. Who knew that almonds are pasteurized, and that there are two methods, one safe and the other not so much?
So far I count among my most favorite: Oh She Glows, Fat Free Vegan, Low Fat Vegan Chef. There are others, even a blog on vegan Korean cooking, that I follow more sporadically. While Sparkpeople has a wonderful recipes section, I have to have low fat vegan ones, and those are kind of hard to find.
So over Memorial Day weekend I went to Virginia City NV. I knew I'd have a hard time eating well in their restaurants so I packed in most of my food. As a splurge, one morning I had an omelet. The restaurant could not accomodate my request for egg white only, but I'm allowed 3 yolks per week and it had been several weeks since I'd eaten any eggs at all so I went for it. I had a delicious omelet without cheese, and it had a nice variety of veg in it, and I asked for salsa to put on it as well. First, they brought it to me missing the avocado that was supposed to be on it, and I had to ask for it. Then, I got sick from the egg, even though I only ate about half of the egg part.
Okay then! Strike egg yolks off my list now. I'll still indulge in my occasional egg-white breakfast sammy from Subway, though. It will just be a rare treat.
Anyway, I had avocados, fruit, bread, my oatmeal cups, instant black bean refritos mix, tortillas, and single-serve packs of soy and almond milks. I lived on that mostly, and it was all good.
The veggie wrap was good too but very expensive, and sparse on the hummus spread. I wouldn't order it again because it cost me $10. I can make the same thing at home, with more filling, for about $2. I just can't justify that kind of expenditure. But, okay, it was good and I don't regret ordering it, and that will be that.
The last meal I ordered out was terrible. Breakfast again, and the server offered to make me a lunch sandwich with tomato, lettuce, avocado, onions and cucumber. Yum! thought I, and ordered it. It came... two slices of toasted bread with lettuce and tomato inside. For $8.
Well, I am going back in July, but the room I have includes a small kitchen so I can actually cook my meals. The couple I travel with includes a celiac, so we'll both be better off doing the cooking in the cabin. Even without a kitchen or fridge, I have some experience to tuck under my belt, and can pack better for eating on the road.
I'm still on that bumpy plateau, but not stressed out about it. After all, I fluctuacted between 204 and 194 for about 3 years, gaining and losing the same 10 lbs, so gaining and losing the same 4 lbs right now? Not a big deal. I'm probably the healthiest I've ever been in my life, even since I became vegetarian. It's fairly easy to maintain a low fat eating plan, with occasional indulgences that translate to maybe a couple more grams of fat per serving than I normally eat, and as I go along I learn what foods I can eat in moderation and what foods I can no longer eat at all. I don't look at my dietary restrictions as punishment, and I don't look at foods I can no longer eat as "forbidden". I think psychologically, how we define foods we don't or can't eat makes a huge difference in how much we crave those foods. I learned the importance of saying, "My life depends on my not eating this ever again", and somehow it makes it a no-brainer to say no to food that isn't good for me. I am very blessed to have been sick, truly blessed.