My hand fumbles for the snooze; 40 minutes’ worth of snooze, if I’m honest. This morning, the kitties were left without a playmate as I curled up on the couch, latte in hand and head filled with fog and aching. I almost rested on the landing as I trudged the six flights to my office, my energy so low I could barely scramble up. Most of today’s lunch is still in the refrigerator. Lunch is a contraindication to the nausea and dizziness. Until yesterday, I thought sugar withdrawal was a myth, a dietary Loch-ness. I’m a believer now.
Feel like shit – eat like shit – feel like shit – eat like shit – feel like shit.
How else could I feel after eating an entire 8×8 pan of fudge, 12 servings of panna cotta and half of a nectarine cake in the course of two weeks? Ugh. I’ve decided to commit to a 21-day sugar strike to return my body to healthy-ish, semi-working order before Italian pasta school next month. Preparing the bod for pasta and gelato overload.
It’s detox day 5 and I’m grieving the loss of my tool of the trade. In an attempt to rescue the mass exodus of nectarines hurdling from my tree, I baked a warm, bubbly nectarine crisp with a cinnamon, oat, butter, almond meal and pecan crust. Yum, right? No yum – a fruit crisp needs sugar, period.
I fared better with this crock pot vegetable soup. Look ma, no sugar!
Slow Cooker Vegetable Soup
|2 cups||Chopped onion, carrot and celery blend (mirepoix)|
|14.5 oz. can||Chopped tomatoes|
|1 t.||Thyme (dried)|
|3-4 cups||Chicken stock|
|¾ cup||Frozen peas|
|¾ cup||Frozen corn|
|Salt and pepper to taste|
|1 T.||Fresh lemon juice|
Combine first 5 ingredients in slow cooker. Cook on high for 2 hours or until carrots are soft. Add frozen vegetables and cook on high for 30 additional minutes. Remove bay leaves and season with salt and pepper. Finish with lemon juice to add brightness.