What Should I Eat?

How do you work through those pesky cravings? The other day I had to get to the office early, so I decided to pick up my tea and breakfast at Starbucks instead of making them at home. I choose Starbucks because they are fast, convenient, and they really do offer several delicious low point choices for breakfast. I get my mock chai latte, which is just brewed chai tea with a splash of almond milk. For breakfast I usually get the spinach feta wrap (7 points on WW Blue). I love it because it is loaded with veggies and is really delicious. The turkey bacon sandwich (6 points on WW Blue), or one of the egg bite options (6 – 7 points on WW Blue, depending on the one you get) are also great options. But that day I was having some sort of crazy craving for a sausage, cheese, and egg sandwich. I was really hungry, and for some reason really wanted that salt and fat combo. I truly had to talk myself off of the edge. I started that process by taking a deep breath and asking myself what the consequences would be if I chose the sausage sandwich. I explained to myself that I would not only feel bloated afterwards, but I would feel badly about myself for making that choice the rest of the day. It honestly wasn’t that simple, or that fast a decision. I thought about this very seriously for at least 5 full minutes. I ended up choosing the kale and mushroom egg bites. They are yummy. They are full of veggies and have a delicious cheesy taste and texture. As soon as I bit into one, I knew I had done the right thing for myself. Whew! I worked my way through a serious hedonic craving crisis that day. NSV 🙂

I want to mention that if you are prone to hedonic cravings, it is imperative that you keep your house “safe”. By safe, I mean no Hershey bars if you are a chocoholic. No potato chips if you are a salt and fat junkie like me. It is way too easy to go down those rabbit holes if those foods are handy in your home. There are alternatives you can explore, however. For your chocolate fix there are No Sugar Added Fudgicles (3 points for 2 pops on WW Blue), for example. My crunchy swap for potato chips is Reduced Fat Triscuits (3 points for 6 crackers on WW blue, which I count out), as well as lightly salted rice cakes (2 points on WW Blue for 1). By the way, both of these treats are great with a wedge of Laughing Cow Light Cheese spread on them. Explore the grocery store with your WW scanner open, or if you are counting calories, read the labels carefully. Not only notice the calories per serving, the size of the serving, but the sodium level as well. If you want to learn more about how to read food labels and decipher the ingredients, I suggest you follow https://www.flavcity.com/ on YouTube. This guy knows his ingredients and is a terrific and entertaining chef and teacher.

This week I had some fun with Asian flavors. I bought the Chicken Cilantro Mini Wontons at Trader Joe’s for the first time in a long while (I had OD’d on them previously). They are 1 point for a serving of 4 won tons on WW Blue, or 50 calories. So my soup is my own recipe, or prep. It is 0 points on WW Blue without the wontons. The base is Trader Joe’s Miso Ginger broth. To the broth I added a heaping tablespoon of white miso, 2 cubes each of Dorot frozen ginger and garlic, and a little Tamari sauce. I then tossed in sliced up bok choy, some edamame, shitake mushrooms that I sliced up, a good amount of scallions sliced thin, and diced tofu. I brought it all to a boil, then simmered it for about 20 minutes. Start to finish this took me under an hour, including the chopping. My kitchen smelled divine. I will portion out 4 wontons into my soup cup each morning this week, as they are fully cooked and will heat up with my soup in the company microwave.

0 Point Asian Veggie Soup with Tofu

To go along with my soup I made myself a batch of Scallion and Chickpea Pancakes, which I found in my April issue of Prevention Magazine. I am unable to supply that link, as the magazine does not allow free access to it. In a nutshell, the recipe is 2/3 cups each chickpea flower and water mixed together with 1/4 tsp of kosher salt. Let that rest in the refrigerator for at least 20 minutes. Add to that 6 scallions sliced thin or a heaping 3/4 cup, and 2 tablespoons of toasted sesame seeds. Heat toasted sesame oil as needed in your skillet on medium heat, and drop in spoonful’s of 2.5 – 3″ pancakes. The recipe says it makes 12, but I got 7. Not sure why. They did come out very tasty, though. The recipe in the magazine also includes a dipping sauce made with reduced sodium tamari, rice vinegar, and fresh ginger. I chose not to make that for myself this time, but it sounded delicious.

Scallion and Chickpea Pancakes

As I took the previous 2 weeks off of the blog, I did not take off #mealprepsundays. 2 weeks ago I made slow cooker chicken fajitas, which I had with fat free refried pinto beans on an Ole Whole Wheat tortilla. The recipe is so easy, and is 0 points on WW Blue: https://www.slenderkitchen.com/recipe/slow-cooker-chicken-fajitas.

0 Point Slow Cooker Chicken Fajitas

Last week I made something fun and different – Jacob’s Cattle Beans with Pasta and Arugula (except I used baby spinach). I was actually going to write that day and feature this meal prep, but I was recovering from my second Moderna vaccine. YAY Me! I am fully vaccinated! Anyway, Jacob’s Cattle Beans are an heirloom variety of beans, but I happened to find them canned in my local Pavilions. I had never heard of them before. They have a very earthy flavor. Note that I added sliced cremini mushrooms to my prep. That and the spinach were my only deviations from the recipe: https://vintagekitchen.org/2021/03/01/jacobs-cattle-beans-with-pasta-and-arugula/. If you are in the mood for a hearty vegetarian dish, this is the one to try. It also got me to try rutabaga for the very first time. I loved it!

Thank you for joining me this week as I share my journey, and my “mealprepsunday work day lunches. I always welcome your comments, questions, and critiques.

Make it a great week, my friends. And remember – take care of YOU!

Find me on social media:

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WW Connect: @mgronfein

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