I’m still eating sugar, but not often, and not much. It’s this hunger thing that’s bothering me now. I’m hungry most of the time, even when I’m eating, after I’ve eaten, all day, every day. I’m hungry.
A few of my friends have started getting those injections that help curb your appetite, and my pals have lost weight. I have mixed feelings about those medicines because 1) it’s very unhealthy to be overweight, yet 2) the medications have side effects, and no one knows what the long-term health effects of the injections will be.
My doctor told me I was “eligible” for those injections, but I said, “no way.” I promised her I’d lose weight, and I have lost 20 pounds, so far. I guess that’s OK, but I have 10 more pounds to go, my doctor says, until I’m out of the woods. I don’t know how I’m going to drop those last 10 pounds, given that I’m hungry all the time.
My solution has been to exercise more to build muscle and increase my resting metabolism. And I’m getting used to the fact that I’m going to feel hungry for the rest of my life. It’s not a pleasant feeling, but, intellectually, I know I’m eating a healthy diet and getting enough calories to sustain my body, even if my body keeps telling me to eat more food!
The injections stop that hungry-all-the-time feeling, I’m told. I can understand the appeal of the injections, but I’m not going there. I’m going to keep doing what I’m doing – eating a Mediterranean diet less most bread and dairy products – skipping dinner twice or thrice a week, and exercising as much as I can. Oh, and ignoring that “hungry” feeling. It bugs me, but I get past it by remembering that I’m going to eat in a few hours, and if it’s late in the day, I’ll be asleep most of that time.
My rules allow me to eat Trader Joe’s mousse cakes and desserts in restaurants, but not at home. And I loosen the rules during holidays and birthdays. It’s working out OK. I visited a friend for a weekend recently and ate all the yummy desserts she made – chocolate mousse, chocolate chip cookies, cheesecake. I wrote it all down, and I didn’t gain an ounce.
Another rule I’ve added: stop eating when I’m full. I used to eat whatever was on my plate, but I’ve quit doing that, no matter whether I’m in a restaurant or at home, at a friend’s house or eating takeout in my car. If I’m full, I stop eating. The issue for me is remembering to notice that I’m full and not stuffing food into my face just because it’s there.
I’ll be hungry again soon thereafter, but at least I know I’ve had enough to eat.
Here’s a recipe for dairy-free spinach corn dip I adapted from The New York Times. It’s made with dairy-free cream cheese and sour cream, and it’s quite good without the dairy products. I added some dried seaweed for a spritz of healthy goodness. I serve it with tortilla chips (not at all healthy), but you could serve it with crudités or gluten-free crackers. Sprinkle it with toasted sesame seeds for a little extra crunch.
Diary Free Spinach Corn Dip
Sure to please all your vegan friends, this dip is simple to throw together for your next gathering. Serve it with sliced vegetables instead of tortilla chips for a super-healthy snack!
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 bags baby spinach, about 12 ounces (I buy mine at Trader Joe's), washed and dried
- 1 16-oz bag frozen corn, thawed and drained (about 2 cups)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried basil
- 8 ounces dairy-free cream cheese
- 1/2 cup dairy-free sour cream (or dairy-free yogurt)
- 3 ounces dairy-free mozzarella shreds
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/2 cup dairy-free Parmesan, grated
- Juice of one lime
- Dried seaweed, crumbled (optional)
Instructions
Heat the oil in a large skillet with a lid
Drop in the garlic, and stir for 1 minute
Drop in the baby spinach, stir, then cover skillet for 1 minute until spinach is wilted
Remove cover, stir until most of the liquid has evaporated, 3-4 minutes
Stir in the corn, red pepper, basil, dairy-free cheeses cream cheese, sour cream and mozzarella shreds, and cook, stirring, until the mixture is thick and creamy
Season with salt and pepper to taste
Sprinkle the grated non-dairy Parmesan over the top, and place under broiler for 1-2 minutes until slightly browned
Sprinkle lime juice and dried seaweed over the top and serve
Notes
For extra crunch, heat a teaspoon of olive or organic canola oil in a small skillet, toss in a half-cup of sesame seeds, and stir over medium-high heat until they are light brown and fragrant, about 1-2 minutes. Remove from heat immediately and place in a small bowl to allow to cool. Sprinkle the toasted sesame seeds on top of the dip before serving.
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