Ok, despite the fact that my diet has been, let's say, "vegetable-laden" I am managing fairly well. I did treat myself to orange-marmalade topped salmon for lunch the other day and it turned out pretty tasty. Though all the marmalade slipped off in the microwave it still gave the fish a hint of orange. I made some pretty "kickin" gingered carrot soup as well as a smoooooth black bean and barley soup. Finally, the salads have rocked as I top them with Craisins, mozzarella cheese, an occasional handful of cashews, and Asian dressing.
I have found two tricks to keep me from running into the kitchen and desperately getting into the meatloaf leftovers: creativity and planning. Thinking about which spices would work well with which veggies and having meals ready BEFORE I get hungry is going to be the key if I have any success at all on this thing. Garlic, as you may have guessed, is the universal trump card, but I am also enjoying my beloved basil, ginger, cumin, and tarragon.
Also, a refreshing surprise, is that I haven't gotten that "oh-my-gosh-if-I-don't-eat-this-second-I'm-gonna-eat-one-of-the-children" feelings. My nearly 35 years of dieting has already taught me that eliminating refined sugar from my diet will keep me from having those low blood sugar moments. What I didn't expect, from years of studying, but not necessarily always following, low carb, was that the massive amounts of vegetables aren't wreaking havoc with my blood sugar.
Getting used to my diet being comprised of vegetables and limited meats has been a challenge in other ways, too, gastrically speaking. This has taught me another handy dandy little trick, inspired from naughty little Peter Rabbit.
I'm not sure if I can tell any difference yet. I'm trying to be patient, after all, it's only Day 4. I am still getting the occasional hive. I still feel 'bloaty', but that may be hormonal. I did notice the skin on my face looked nicer than normal this morning. So, off I go then. Today's menu: sauteed collard greens with olive oil and garlic, yellow squash, and toasted Ezekiel bread drizzled with olive oil and rosemary.