Booze

March 11, 2009 at 9:21 am 4 comments

Okay, so odd eating times are something I’m going to have to suck up. Last night, I did as Meghan suggested and I brought almonds to class and it did help. I also drank a bunch of water (Thanks, Breanna), and went to bed early and I did sleep well. Now I have to think a way of avoiding gross, fatty-fat food after booze-y times…

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A request for assistance The end of rehab

4 Comments Add your own

  • 1. Steph  |  March 11, 2009 at 11:25 am

    I don’t know if this will help you resist street meat on your stumble home from the bar, but I find if I force myself to drink water alongside whatever boozy bevvie I am enjoying that I am less likely to wake up with a hangover (for which my only cure is a greasy breakfast). And I always have a pint glass of water and two aspirin before I go to bed after a night of drinking, which also seems to stave off the hangover and obligatory greasy breakfast.

  • 2. Meghan Telpner  |  March 11, 2009 at 12:03 pm

    Just avoid booze-y times. ;)

  • 3. Breanna  |  March 11, 2009 at 1:08 pm

    I find a good way to avoid eating the super greasola food after a little boozy boozy is the night you know you are going out, make a nice healthy dinner and make too much of it to ensure a lot of leftovers. Last weekend I made some yummy healthy butcher steaks with some broccolini, yam and spinach. It kicked the ass of street meat anyday, and I even bypassed going out for food after because i knew that i had yummier food waiting at home.

    My problem is more kicking the social aspect of going for food after a night out, as I am never one to be the first to leave a party.

  • 4. Liz Taylor  |  March 12, 2009 at 9:00 pm

    Oh Meghan…always so reasonable!

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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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