Tuesday, March 25, 2014
I made a great big batch of healthy Asian coleslaw this week. Shredded cabbage, carrots, edamame, sesame-cilantro dressing.
I ate a bowl of it.
I really didn't like it.
I am now accepting the fact that I am just not a raw cabbage person. And that's OK. There are alternatives: lots of other cruciferous greens, and cooked cabbage. What's not OK is giving myself permission to eat unhealthy instead of healthy alternatives.
So, for lunch today, I made myself a veggie mu shu. Sautéed the cabbage in a little sesame oil, served in a wheat tortilla with sriracha (Rooster sauce makes everything better!) It was tasty!
So my goal for this week is to think about what I enjoy, and what I'm forcing myself to do, and how I can adapt things that I'm forcing. Over time I know I'll slip towards the path of least resistance. I need to make that path healthier, but filled with things I can savor.
So no joyless eating of raw cabbage. I've tried it several ways, and I just don't like it. But that's OK.
The rest of this coleslaw is going to be frozen into individual packets for quick stir fry lunches. Next time someone offers me raw cabbage I'll taste it, but I won't feel a single twinge of guilt for not liking it. I'll just enjoy my kale, rapini, spinach, and arugula instead.