Phase 1 was successful–I tarried there a bit longer after my slip, but I can now say that my loss in Phase 1 has got me into double digits–more than I expected from reading the book. I need to lose more, but I’m happy with this for a start. I’ve found that this way of eating is very compatible with my cooking style.  I know that I’m going to have to be careful in Phase 2 as I start adding grains into my meals.

During Phase 1 I’ve given a lot of thought to what I really miss most. While I’m now quite fond of lettuce leaves to provide crunch with tuna salad and cucumber slices  with smoked salmon and some labneh with dill–some things just call for crackers. Lettuce leaves just don’t work well with pickled herring or sardines. Crackers have always been a pantry staple to go with my quick tuna or egg salad. They are one of the things I miss most. Don’t get me wrong, I miss fresh, home baked bread, and pasta, too. I was surprised how high on my miss-it list they were. I need to find a substitute for the saltines, or wheat thins that I reach for.

I found an article from The Huffington Post on chickpea flour (besan or gram flour) with lots of pictures and recipes: crackers, cookies, fritters, and crepes to mention only a few. Since legumes are permitted even in Phase 1 (lots of garbanzo beans there, if you remember) I have to try making chickpea crackers–and maybe pasta. How delightful to be able to have my crackers (in moderation, of course)! Kind of like having my cake and eating it too. A little experimentation as I work through Phase 2.

I had a dinner this evening that wasn’t in any phase of the Always Hungry? plan. I enjoyed every bite. I hope that I am well enough into the style of eating that I can just pick up tomorrow and continue without problems. I am looking forward to more grains in the meals.

 

 

 

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