Oh my goodness - I just read an article about how exercise won't help you lose weight unless you diet. Last week I read an article about how dieting won't let you lose weight unless you exercise. I mean, really! Can't they make up their minds?

As a fat woman, I can tell you that I'm well aware that I need both a healthy diet and regular exercise. I don't consistently do either, but I consistently try to do both. From the look of me, neither is working. 

I'm still mostly wheat free and it feels great. My mind is much sharper and my energy is up. It's important to me to feel a clearer mind because I live in terror of Alzheimer's - my mother and my mother-in-law developed it despite not having a single risk factor and leading their lives in the way all the articles say you should if you want to avoid the ugly A. Well, they got it despite healthy diets, healthy lifestyles, and lots of exercise. If I'm going to get it, it will have started by now so the best I can hope for is a medical miracle - anyway, that's a digression.

My point, and I do have one, is that all of the disagreeing articles on how to lose weight make it obvious that there is no real understanding of obesity. Most of us fat people don't really eat all that badly - we just don't eat or exercise right for our bodies. I keep my calorie count low - and I monitor it daily - I guess it's just not low enough to do the job. Whatever - I'll work on it as always. In the meantime, I'll continue to stay as wheat free as possible and enjoy all the new recipes I'm trying.

Here's one you might like.
Butternut Squash Soup... tasty and not too difficult or time consuming to make.

     
2 tbsp olive oil

·         1 onion, diced

·         4 cloves garlic, minced

·         4 carrots, sliced

·         3 stalks celery, diced

·         2 small or one large butternut squash, peeled and chopped

·         5 cups gluten free vegetable broth

·         2 tbsp chopped fresh sage

·         1/2 cup soy milk

·         salt and pepper to taste

Preparation:

In a large pot, saute the onion and the garlic in olive oil or coconut oil until the onions turn soft, about 3 to 5 minutes.

Add the carrots and the  celery and cook for another 3 to 5 minutes.

Add the squash and stir just to coat it and then add the vegetable broth and sage. Bring it all to a boil and then reduce the heat to a slow simmer. Allow it to cook for at least 25 minutes or until the squash is soft.

Use a potato masher and mash the squash until smooth or you can puree the soup in a food processor or blender.

Wind and rain can stop me...

Well, the rain storms have dampened my determination to walk nightly (pun intended). Actually, I would have gone last night but my dogs, who generally leap to the leash, refused to step foot out of the door so I decided that they were likely smarter than me. We've been having near gale force rain storms that would have blown away the two of my dogs that are under 10 pounds, but even the big dog refused to step into last night's maelstrom.  I can't get to the gym either because of my problem with their schedule - however, I can make sure I take a few extra trips up and down the stairs and that I keep myself active in the house. Anything is better than nothing.

Look at what I found!  I had no idea these even existed. Who would have  thought that Betty Crocker would be putting out gluten free cake mixes? I bought one so that I have an easy cake when I need one. Sounds suspicious, right. I mean who ever needs a cake. Well, with 8 kids still at home  - I do. Sugar has never been my problem. I can eat one cookie or one slim piece of cake. Still, if I'm going to eat even a small piece of cake, it might as well be gluten free.

My problem, among many, is carbs and that noxious/addictive combo of fat, salt, and carbs. I mean really, my brain doesn't signal *time to stop* if I allow even one potato chip to cross my lips. I'm finding it easier and easier to not take that first deadly bite of most carbs since I've been (mostly) wheat free. I can leave out the potato in any form, and even though I finally found a wheat free bread, I'm only using it when I really need a sandwich to eat on the run. So very liberating. Still no further weight loss, but that's the way it's always been with me and I 'm not going to go back on wheat regardless.

Here's a great recipe - easy to make and very tasty.

Parmesan-Squash Cakes

 

4 servings

Active Time: 25 minutes

Total Time: 35 minutes

This goes great with a baked chicken or with a broiled or bar- b-qued halibut. It's also nice as a main dish with a salad on the side. 

INGREDIENTS

·         1 large egg

·         2/3 cup finely chopped shallots

·         1 tablespoon chopped parsley

·         1/4 teaspoon salt

·         1/4 teaspoon freshly ground pepper

·         2 cups shredded seeded summer squash

·         1/2 cup freshly grated Parmesan cheese

·         1 tablespoon coconut oil

P

1. Preheat oven to 400°F.
2. Beat the egg in a large bowl and then stir in shallots, parsley, salt and pepper. Place  the shredded squash in the center of a clean kitchen towel and gather up the ends so you can twist to squeeze out any liquid. Add the squash and cheese to the bowl and stir to combine.
3. Heat the coconut oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan then gently pat it down to form a 3-inch cake. Repeat the process to  make 4 squash cakes. Cook them until they are browned and a bit crispy on the bottom, about 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve them hot.

 

Bread...or no bread... that's the question...and a Curves warning...

I have been struggling with the issue of whether or not to keep all breads out of my diet, or to include wheat free breads. That's a tough one for me because like most wheat allergy people, I'm addicted to bread. I also have a busy life, as do you, and so taking a sandwich to eat when I'm out of the house at meal times is the easiest thing for me to do.

Well, over Christmas and New Year I have eaten wheat - two concurrent of out of town hockey tournaments requring hotels stays, and now another out of town hockey tournament this coming weekend as well as the younger kids regular activities back on track and me back at work - well, I just can't organize my food to the extent that's needed. So, I've had some wheat products and I feel the unpleasantness of it. I hadn't realized how much wheat dragged me down emotionally as well as physically!

Anyhoo - back to the topic - I finally caved and bought some rice based bread and I'm eating that when I need a sandwich on the go. I don't know how it will impact me - likely not a at all - but I'll be monitoring myself to see if I get the bread cravings back.  I have to say - it's been such a liberating feeling to not crave bread - to see it and not feel that *gut wrenching* pull to consume every crumb.

I've also returned to my evening dog walking - 30 minutes in chilly weather - good for the dogs and good for me. In a couple of weeks I'll start going back to Curves - they changed their hours so that it's next to impossible for me to get there - but I'm going to see if extreme dedication can make it possible. I really think it's silly of a gym to have such short hours and when my membership runs out there I'll definitely be looking at other gyms that have better hours. These guys open early, but I do my writing and course work at the pre-dawn times, and they close early - so that I can't go after my office hours. When I joined Curves the hours were longer, but they changed the hours and wouldn't give me my money back - so ladies - be warned about Curves - check out what they intend to do with their open hours and their money return policy before you sign on.

Okay - that's it for me today - have your best day possible. In the meantime, here's a bread/wheat free lunch alternative for those who, like me, eat lunch at an office desk while doing 10 other things.

1	tbsp      coconut oil
1	large	onion, chopped
1	tsp	cumin
1	tsp	turmeric
2x400	g	cans chick peas, rinsed & drained
2x400	g	cans chopped tomatoes
		freshly ground black pepper
1	tbsp	lemon juice throw in some chopped spinach or kale, and maybe a little chopped pesto or garlic to perk this up according to your tastes
1.	Heat the coconut oil in a large saucepan and gently fry the chopped onion until it is softened, but not browned.
3.	Add the chick peas, chopped tomatoes, spinach or kale, pesto or garlic, and freshly ground black pepper and simmer for 10 minutes.
4.	Add the lemon juice and cook for another 2-3 minutes, then serve immediately or refrigerate and serve cold later.

Doing okay so far...

It's always easy enough to stick with an eating change at the beginning. I'm sure you've done the same a thousand times too (well, maybe it's just me whose tried and failed a thousand times) - anyway, the motivation is high and the novelty triggers some endorphins to make the diet self rewarding - then, harsh reality sets in. The brain is wired to go to the negative (for survival because nothing that's fun and easy relates to keeping us alive) and it's wired to the familiar. So, once the novelty wears off, the endorphins are no longer triggered and we fade back into the same old eating patters. However, I'm still in the early days so it's been easy to stay on the Wheat Belly/Paleo style plan.

I've also found some food products that might help. Breakfast is a challenge for me because with 8 of us trying to get ready and fed and lunches packed up it's a zoo and I lack creativity at that time of the day but I found a cereal called Baker on Main that I just love. It's crunchy and filling and tasty - a great combo.

I'm still  starving by 11 a.m. but my schedule doesn't allow for eating then anyway so no problem staying clear of food. I do find, however, that I'm not getting the weird feelings in my head (almost dizzy, almost a headache, just not quite right) when I'm hungry on this diet so I'm able to tolerate the hunger much better. I'm hoping the hunger will lessen with time. I also bought some Skinny B which I will try later this week.


I've been reading lots of blogs on wheatless eating and many mention clearing out their cupboards of wheat products. I can't do that. How on earth would I feed by kids without bread and pasta? I know millions of you do that quite well, but I can't. I need a quick go to meal on occasion as I run home from work and try to get something cooked before hockey practice or dance or piano lessons. And no, my kids aren't over scheduled, there's just a lot of them. Also, they love this type of food on occasion and they don't show signs of weight issues or slow thinking or any of the symptoms of wheat allergies - so why do it. I'm trying to find fast alternatives for myself such as frozen fish to microwave and then I have some of the salad we all have with our meals.

Yup, still early days and still learning and exploring how to live wheatless, not witless.

Have your best day possible.