Happy What I Ate Wednesday. (thank you to Jenn, for this madness!) I blame my late posting on books. They’ll screw you every time if you let them. Stupid literacy that I hold so dear.
Today’s post was going to be a delicious, homemade hummus. Alas, I grilled the vegetables, prepped the olives and lemon, and then I realized I was OUT OF FRIGGEN CHICKPEAS!! LAME. The grilled vegetables are now in the fridge, awaiting their DOOM when I get my chickpeas tonight. This is extra unfortunate, as I am going to have to come up with something else to feed my kids for lunch.
Kids. For some reason, they like to be fed regularly.
My kids are easy, though. They aren’t “junk food junkies”, though if you put a bag of jalapeno potato chips in front of my son, don’t expect to get it back, or for him to share. He’s kind of a chili head.
I approach feeding my kids the way I feed myself…food is fuel, and I want theirs to be super premium. That doesn’t mean I am serving them caviar and artisan cheese, it means that I feed them foods dense in nutrients, and light on crap.
For every 1 small bag of potato chips you get 160 calories, 10 grams of fat, very little satiety, 1 gram of fiber, 10% RDA of Vitamin C, and 180 mg of sodium.
For 160 calories of raspberries, you get 3 cups of raspberries, 24 grams of fiber, over 150% of your RDA of vitamin C, and 15% of your RDA of Iron. (unlikely source..but yes.)
When you break it down, it’s a no-brainer. Although I do get the urge to munch on some tortilla chips!!
Tortilla chips are just so damn heavenly. WHY DO THEY HAVE TO TASTE SO GOOD??! Like sunshine on an August corn field that hasn’t had small amish children leading people to their death inside its borders.
Touch my salsa, and I’ll make you disappear.
I am CONSTANTLY battling myself to keep MY eating on the straight-and-narrow, while I am so given to feeding my kids so healthfully. I may have lost my 175lbs seven years ago, but just as I can still walk by a smoker and feel a pang of stirring in my lungs for a cigarette, I walk past a pomme frites stand, and my mouth waters. It’s worse, though. It’s worse because you NEED to eat. I don’t NEED to smoke. Several times a day I have to make the conscious effort to NOT fall into a chips and guacoma. Fricken nacho temptress.
I help prevent a gastronomic downward spiral, where rock-bottom looks a lot like the fourth hour of “Today” on NBC, trading shiraz for snickers bars, by filling up on lower calorie foods first. Vegetables, high satiety fruits, and water. After I shovel a bush’s worth of blackberries into my pie-hole, I add protein. After that? Whole grains and
liquor nuts. It helps.
I cure my need for decadent sweets with small servings of the real thing, and prevent them with healthy alternatives. Much like one of my favorite snacks, protein fruit dip. It’s decadent, healthy, and soooo good.
But first, my WIAW, sensible snacking edition!
High Protein Fruit Dip
Prep Time: 5 minutes
Cook Time: 0 minutes
Keywords: blender appetizer breakfast condiment dessert vegetarian
- 2 oz California or “Pot Style” cottage cheese
- 4 oz plain or vanilla greek yogurt (I used chobani vanilla)
- 1 scoop vanilla protein powder (I used optimum performance whey)
- 1/2 tsp cinnamon
puree all ingredients together.