Today was kind of rough, following my drunken adventures in eating like a normal person last night.
I woke up feeling like I drank too much.
Plus, fat, ashamed, guilty, angry, terrified because I didn’t follow the new food plan, and I don’t break rules!
I had an extremely hard time dealing with food and almost didn’t make any jars for the week.
I didn’t set up any summer porridge or fix any dinners.
I just made hummus
Yesterday morning, I made pumpkin, maple, tempeh cakes, and have plenty left still, so breakfast tomorrow is covered.
I steamed the tempeh (organic non-GMO, of course!) then put it in the blender with half a can of pumpkin and enough almond milk to get the blender going, then I added maple syrup- I didn’t measure but it wasn’t excessive, just enough for flavor, then applesauce for sweetness. It was very sweet, but kind of unexciting. So I added some chopped onion, crushed red pepper and pumpkin pie spice, which made for a really dynamic taste. Then I took the blade out and stirred in hemp, sunflower and pumpkin seeds, so they stayed whole, because I thought that’d look cute. I made balls and tried cooking in the skillet, but they fell apart, so I added coconut flour and baking powder then tried again. It worked, but next time I’d save the hassle and just bake them in the oven.
Remember, I said I had one more fun thing planned…?
It’s for goal #2 about creating more positive feelings towards food and while eating
I also tried to bring the snack/lunch time anxiety down, by making it colorful and fun.
These look SO pretty in the textured jars!
There was a lot of space on the sides, so I added a few sunflower seeds and 3 cashews to the big jars.