Feeds:
Posts
Comments

Posts Tagged ‘self-control’

241814_9129There are some things in life that are good in moderation. Donuts and hot chocolate would fit in that category…

Years ago, when our oldest four were small, we decided to take our children out for a treat. They pressed their little noses up to the glass of the display counter and chose the ooiest and gooiest of donuts with lots of icing, sprinkles, and rich filling. We laughed in delight at their wide-eyed wonder as they nibbled their donuts and then sipped on their hot chocolate topped with swirls of whipped cream.

It didn’t turn out as we expected though…Unused to such rich fare, two of my children threw up before we even left the restaurant, and another one lost her donut on the way home. Lesson learned: never give the children donuts and hot chocolate; one or the other is treat enough.

This is similar to the lesson that I’m ready to learn. I want to learn how to fully enjoy the richer foods in life—on occasion—without giving in to excess. I want to learn to cut the piece of cake in half, and enjoy every bite, instead of going back for seconds (or thirds).

I’m on a journey to learn self-discipline, to treat my body as the temple of the Holy Spirit. And I believe that God, in his goodness, is going to teach this girl some self-control. 🙂

Read Full Post »

I’ve mostly given up baking; I find it far too tempting. Who knows how many calories have been gobbled by the time I lick off the beaters, wooden spoon, spatula and bowl (I have some huge bowls.) I’ve passed off the baking to my daughters, and it’s an arrangement that works for all of us.

Tonight though, I made some black-bean brownies to take to a pot-luck. Yep, you heard me right, the main ingredient—black-beans. I don’t go for super healthy, but gross stuff. These are good, really good.

IMG_1443[1]So your supposed to pour all the ingredients into a food processor and mix it, but I don’t have a food processor, so I pulled out my trusty blender.

I couldn’t find the lid. Not unusual. Oh well, a bowl works just as well for a lid (except it rattles.) I rarely use a lid anyway. I like to trust my instincts. (I have a knack for knowing the consistencies and speeds where spray is likely to occur. Ha! What’s a little spray?)

The last time we made these brownies is when the kids’ home-teacher came over to see their portfolios. She’s off wheat, so I told her that we’d make these great wheat free brownies for her. So, we pull out all the ingredients—and I’m out of cocoa. Seriously?! So that 5 pound box of cocoa that I bought a few years back really did have a bottom. Oh well, we substituted the sugar and cocoa with chocolate icing and hot chocolate powder. It was…a little strange.

Then there was that crazy binge last summer… I had been visiting my dear friend Miriam and was just about to leave when she hands me a stack of two heart shape tins. “Happy Birthday, Rachel. They’re those black-bean brownies you like.”

“Thank you!” I gushed and gave her a big hug. She doesn’t have to tell me that they have mint icing. Its enticing aroma is spinning my head. Miriam knows that I’m crazy about that combination.

“Don’t eat them all at once,” she says with one side of her mouth smiling and a rather direct look.

“I won’t!” I said with a laugh.

As soon as I’m out of sight of the house, I crack the lid off the top tin and scoop up a brownie—moist, rich, but balanced with the coolness of mint. Amazing.

“Can we have one mom,” says a sweet voice from behind me.

“These are my birthday present you know.”

“You’ll probably eat them all,” another voice pipes up.

I decide to be generous and hand out six of my brownies to the children. Soon, I was into the bottom tin. It was easy to justify it. These brownies are crazy healthy, I said to myself, all that great protein from the eggs and black-beans, and coconut oil is such a healthy fat. Coconut sugar is low-glycemic too. (I don’t really know what that means, but it sounded pretty convincing to myself.) And then…there was only one little brownie left, so I ate it, because what’s the point of leaving just one?

So, you’ll understand why I’m a little worried to have two pans sitting on my counter. I think I’ll put on some mint icing. 😉
And the recipe is:

1 can of black beans rinsed
3 eggs
1/2 cup coconut oil or butter
1/2 cup cocoa
3/4 cup coconut sugar or white sugar
3 tsp. vanilla
1/2 tsp baking soda
1 cup chocolate chips

Ready for icing

Ready for icing

Preheat oven to 350F. Add all ingredients (except chocolate chips) to a food processor (or blender if your prepared to work at it!) and puree. Stir in chocolate chips and pour into a pre-greased 8×8 pan. Bake for about 35 min. Ice with mint icing or eat with ice cream.

Share with your children. 🙂

Read Full Post »

Trying to achieve and maintain a healthy weight has been a 20 year battle for me. I have made more resolutions than I can remember, or care to admit and each time I have returned to unhealthy eating habits.

It is a lot of work for me to lose only a couple of pounds. It will take me a month of painstaking diligence to lose a mere 5 pounds, and only 1 week to gain it back. Oh, how I hate to admit it, but I just gained five pounds in the past week. {sigh}

Which leads me to the reason behind this post. Sharing my struggles and goals is going to make me feel much more accountable than I would feel if I hadn’t shared this with half the world, (slight exaggeration. 😉 ) and should help me to stay on track.

My goal is: to not eat until I’m hungry, eat slowly and stop as soon as I feel full. This seems so simple and really it is, but busyness makes me feel rushed and I eat too quickly. Nervousness and insecurities make me want to eat when I’m not really hungry, and learning to feel those tiny feelings of fullness takes tuning into my body as well as the self-control to actually be able to stop at that point.

I’d like to lose 10 pounds in 10 weeks, but it’s more about the lifestyle than the weight for me. I’ll write in September and tell you how it went. Thanks for keeping me accountable. 🙂

Read Full Post »