Stress...it's something that for YEARS has always turned me to the comfort of food. And what do you think happens on the first week I decide to actually take control of my eating styles? I have had more stress jam-packed into that one week than I have had in a loooong time.
Silver lining to all of this? Haven't touched a cookie once!! The only "bad" thing I've had this weekend has been a small portion of my fiance's ice-cream birthday cake (Still well within my points budget).
I'm so proud of me I could burst out of my ever-loosening clothes. Oh! That's another plus to all of this- I've felt more comfortable in my clothes this week then I have in ages!
3rd bonus and maybe the most inspiring for myself (the first 2 being better self-control and looser clothes)...my IBS has calmed down.
I've had some health and digestive issues for about 12 years now. After some pretty intense flare-up problems (I won't upset your delicate senses with details) and going to the ER plus a specialist (Finally!), I was diagnosed with IBS (Irritable Bowel Syndrome) about 6 months ago.
My former eating habits plus stress made living with my condition a nightmare.
This past week has amazed me at how just changing what goes in to your body completely affects how it responds to outside stimuli (aka...stresses).
Normally stress of the proportions I've faced this week (see former blog) would have had me sick to my stomach and in more pain than you could imagine. Since starting the lifestyle change in my eating habits this past week, I've only had one small symptom flare-up. That alone is worth the $16 weekly meeting fee!
One of my favorite parts to all of this has been the fun I've had experimenting with my cooking. I'm discovering some Ah-May-Zing food combinations that are super easy on the points. Below is one of the yummy recipes I concocted this week (with help from my mother-in-law, an awesome cook):
Chicken Curry with Brown Rice:
Makes 4 servings - points value approx. 6points/serving
2 cups instant brown rice (prepare according to directions and set aside)
2 tbsp extra virgin olive oil
2 boneless, skinless chicken breasts diced
1/2 lg. onion, diced
1-2 can(s) diced, herbed tomatoes
2 red bell peppers, diced
3 mushrooms, diced
1/8-1/4 cup curry of your choice (I used a combo of chicken and beef masala curry seasonings)
1 Tbsp cumin
Chili powder to taste
4 Tbsp fat-free plain yogurt
Heat oil in a non-stick frying pan. When oil is heated, add onions and chicken and cook until chicken is no longer pink. Add rest of ingredients (tomatoes, peppers, mushrooms, curry, cumin, chili powder. Simmer for 10-15 minutes until heated through and bubbly.
Use 1/2 cup rice per serving and top with curry mixture. Drizzle with fat-free yogurt to give a smooth contrast to the heat of the curry.
*Serve with authentic naan bread, pan-heated with a little olive oil (skipping butter saves points)
Add points/serving for naan bread
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