cover-image colorful veggies

I didn't make a resolution not to eat rice, but now into four days without rice makes me feel better about myself.  And, no more binge eating!

I used to eat even right after breakfast.  Then, I tried switching my binge eating to protein to aid in fat burning.  I snacked on raw, unsalted sunflower seeds (I got them from Healthy Options).  In the afternoon, when I feel like eating again, I sniff on peppermint oil (also from Healthy Options).  Study says peppermint oil distracts the brain and at least delays or lessens the cravings.

When I used to do grocery for pouches of chips, I replaced them with biscuits.  I have graham crackers (150 calories per pack) and plain Skyflakes.  After trying on sniffing peppermint oil and I still 'think' I'm hungry, I prepare green tea.  I love my Acai green tea and Pomegranate green tea.  Sometimes when my body feels sore from the day's exercise, I make Turmeric green tea instead.  After taking one cup and I'm still hungry, that's the time I eat.

I almost usually just eat two meals per day and snack frequently.  They say, to never let yourself go hungry past every four hours.  So, that's what I try to do.  Dinners are usually salad greens.

So my choices are: chicken green salad with asian vinaigrette dressing or steamed veggies (broccoli, cauliflower and carrots).  And, the latter is what's for tonight.

Here's the steps/ingredients I did to prepare this steamed veggie delight:

  • Two medium sized carrots cut into thin slices
  • 1 medium broccoli head, cut into florets
  • 1 medium cauliflower head, cut into florets

Steps to prepare:

  1. Prepare a soup pan (with a cover) and put in one inch or less of water.
  2. Boil the water.
  3. Lower the heat and put in your carrots.
  4. Cover the soup pan and simmer in low heat for 10 minutes.
  5. Sprinkle salt to your desire and cover for another minute.
  6. Remove carrots from soup pan.
  7. Bring the water to a boil again.
  8. Lower the heat and put in your cauliflower and broccoli florets.
  9. Cover the soup pan and simmer in low heat for 5 minutes.
  10. Sprinkle salt to your desire and cover for another minute.
  11. Remove vegetables from pan.

If you feel like you want more to the taste, you may put in a slice of cheese, sandwich cut.  Enjoy!