The Journey Still Continues

Hello it is me! I am still around and still wrestling with achieving health, wellbeing, and finding a sustainable method of feeding and nourishing myself for the long haul.

I'm doing a few things towards these goals:

1. I've joined Noom to work on the psychological side of my food demons. I'm only a week in but I already am liking the program. I've lost 4lbs this week - which is awesome, however I am trying not to focus on the scale but instead on sustainable life changes.
2. I've been subscribed to Beach Body on Demand for just over a year. BOD provides access to workouts, nutrition, recipes, etc. 
3. I'm avoiding dairy as much as I can. This is tough and involves a lot of label reading and investigation as I travel for work and end up eating a restaurants a lot. However it's been going well. 

I'm hoping that by combining all these aspects and focusing on the other dietary restrictions/concerns we have in our house (gluten intolerance, vegetarian, and working through a low FODmap experiment) I will be able to find harmony with food and stop seeing it as such an integral part of everything in life. 

Think about it, have you ever noticed that nearly everything links back to food? 

Bad day? Treat yourself with a nice dinner, cookies, or ice cream. 

Good day? Celebrate with a meal!

Seeing friends you haven't caught up with in a long time? Go to dinner! Everyone has to eat. 

Somehow food has ingrained its' way into every single social undertaking of the day. Now don't get me wrong, I understand where this comes from. The origin of our species and how we have adapted to survive made food some of the earliest glue that held groups together. 

I think really what we are facing is an incredible trial of evolution versus human ingenuity. We've overcome so much of what our base needs are as a creature to survive that we've gone right passed equilibrium to the opposite end of the spectrum. 

So, for my accountability and to perhaps help someone else out there in the world, I will be updating this blog at least weekly with my progress. 

I'll also be posting recipes of new dishes I've been making. 

Today's recipe doesn't have a picture but is for Steel Cut Oat Coconut Porridge. 

Steel Cut Oat Coconut Porridge

1 cup quick cook steel cut oats

1 can full fat coconut milk combined with water to make 3 cups total liquid

2 tsp cinnamon

2 tsp vanilla extract

1.       Place the coconut milk, cinnamon, and vanilla in a heavy bottomed pot. Bring to a boil over medium heat. Stir frequently to prevent the milk from scalding.

2.       Add the oats and whisk together to break up any clumps. Reduce the heat to medium and cover. Cook for seven minutes stirring frequently.

3.       Top with nuts, chopped ginger, or other toppings as desired.

This will keep in the fridge for a day or two.

Here's to another week!