Archive for December 30th, 2008

Tuesday Confessional

I am writing today to let you know that in spite of a few triumphs over my holiday (no turkey, wheat-free bread, etc.) there were also a few hiccups.  Since it was Christmas, I did allow myself some treats.  For example, on Christmas day I had a cup of orange pekoe tea…with a splash of milk.  Over the next few days, other infractions no longer seemed so bad: another cup of tea here, a piece of buttery toast there.  The problem is, the more treats that I allowed myself the more treats I craved.  I found it so hard to go to other peoples’ houses over the break and not eat what they had provided.  That’s not to say that I had a bowl full of beef chili just because it was on offer (I quite happily ate the veggies and fruit), but I would allow myself a glass of wine.

Yesterday, on my way back to my home in the city, the guilt started to set in. I know that associating guilt with food is not good for me–it only makes me want to eat more of my so-called ‘forbidden’ foods. While I had a great holiday,  I am glad to get back to my own place. It is incredibly difficult to sustain this sort of diet while living in someone else’s house…at least I found it difficult. Now that I’m back home, it’s time to get serious about rehab and to take back some control over what I eat.

1 comment December 30, 2008


Diet Rehab is on the National Post Appetizer! Check it out at: nationalpost.com/theappetizer

Grain of the Week: MILLET is a tiny, round grain that can be white, gray, yellow or red. Like barley, it can be pearled and hulled, but it can also be cracked and this is often how it is found in cereals. Millet is a great source of phosphorous and magnesium. Phosphorus plays a roll in virtually every cell in the body. Phosphorus also helps the body to metabolise fats. A cup of cooked millet provides approximately 24.0% of the daily phosphorus needs. Plain, cooked (boiled) millet can be a bit bland--be sure to season your millet well.

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