Ruts ARE good, but VARIETY is essential!
Sunday, January 22, 2012
Ruts can be a good thing. If you can eat a boring diet, you are less likely to be stimulated to overeat! I have the opposite problem -- I love to eat; I love to cook, and I love new things. And I hard a hard time losing weight thanks to my desire for variety. So how about this: pick the ONE meal at which you most suffer boredom the most. Concentrate on finding variety for that one meal. That practice might help overcome the boredom without overstimulating you. And hey, if that simply isn't enough, you can always incorporate more variety!
That precaution said, I strongly recommend that you devote an hour every two weeks to making Dr. Atkins' Revolution Rolls -- a variant on this site is known as "Oopsie Rolls". You make them, you freeze them until ready to eat one, and you can eat one almost daily for 2 weeks.
With just a tiny bit of ingenuity and courage, you'll find yourself creating "new" flavors for yourself by adding small amounts of herbs, spices, sweeteners, grated cheeses, ground nuts and seeds to the Roll "batter". And of course, once you have the roll on your table ready to go, you can eat it plain or cut it in half and add... well, the sky is the limit on sandwiches! OR... you could "fry" the sliced roll in butter and/or beaten egg for french toast, use it as a basis for "bread" pudding, cube it and toast those cubes to use as croutons, smash them flat to use as a "pizza" crust....
Other single items that can create lots of variety easily are:
pork rinds, and
You can add LOTS of stuff to both cottage cheese and gelatin and feel like you've got variety. For instance, add some fruit to jello. Add some veggies to jello. Add cottage cheese to jello. Add DRY jello powder to cottage cheese! Add veggies or fruit to cottage cheese. Add sliced meats to gelatin to make aspics. Freeze your jello into "pops". Make a protein shake of cottage cheese and liquid Jello whirled in a blender. Use plain gelatin or ground-up pork rinds to create "body" (thickness) in soups.
Pork rinds are great snacks--plain, or drizzle them with melted butter then sprinkle them with Splenda and cinnamon. Soften them with a little broth and use them with chopped veggies to make a "stuffing" side dish. Crush them up into a very coarse "flour" and use that "flour" to roll veggies and meats in -- it makes a crisp thin crust when then fried. You can even use that "flour" to make extremely low-carb (but utterly delicious) pancakes that taste like french toast. I've spelled out these ideas in my past blogs.
Cauliflower can be "riced" by slicing it extremely thinly (chopping where necessary) while raw, and then quickly sauteing it. This "rice" can further be used in MANY recipes calling for regular rice, orzo, or bulgur (tabouli, anyone?) Cauliflower can also be pureed and thickened and flavored to stand in as mashed potatoes, or pureed (as can many other veggies), rolled into balls (ooh! enclosing a cube of cheese!) and fried; or the puree can be thinned and used as a sauce/coulis, or as a thickener for stews....
Lastly, get to know your spice cabinet. Spices and herbs absolutely are the EASIEST way to "add spice to your life" literally. For about $5 a jar, you can "visit" India, or Greece, or Italy... WAaaayyyy cheaper than even dining out!