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Booze

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…

4 comments March 11, 2009

A request for assistance

Since I’m taking classes and work at a restaurant, I tend to eat early dinners (5 pm or earlier) and then eat again when I get in at night—usually around 10-11 pm.  When I get home, I’m hungry and ready for dinner…again. I don’t want to eat more than I need–especially at night–but I’m legitimately hungry and I find it hard to sleep on an empty stomach.  Which is better? To eat just before bed or go to bed hungry? If I do eat before bed, does anyone have any healthy–yet satisfying–suggestions?

4 comments March 10, 2009

Feed a cold, starve a fever

I caught a nasty cold last week and I spent a few days doing absolutely n-o-t-h-i-n-g except watching trashy tv, drinking soda water and tea.  I didn’t deliberately starve myself, but I had no appetite and couldn’t be bothered to do much in the kitchen.

Eventually, I settled on a smoothie–I had plain yoghurt in the fridge and left-over-from-summer frozen raspberries and strawberries in the freezer. It was refreshing and felt so nice on my throat.

Much to my chagrin, I also ate some garlic cloves.  An ex-boyfriend of mine used to swear by garlic. If he had even the hint of a sniffle, he’d start swallowing garlic by the handful. At first I was skeptical…partly because I didn’t want it to work. I hated the idea of swallowing that much garlic, but I hated the idea of being stinky even more.

Anyway, I still suffered the rotten cold, but I did swallow some garlic along the way and I have to admit that I feel so much better now. To be fair, I also slept A LOT.

And now I am so ready to get active and get outside–I can’t wait for sunshine and warm weather.

Add comment March 9, 2009

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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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