Okay, so here's admitting the truth: Apparently my subconscious really wants to gain back the 15lbs I just lost over the past 2 months from being sick. I have been eating and eating, and I don't even feel good after I eat, but then I eat some more.
I know it's emotional eating. I'm trying to fill that void inside me. You know what used to be lovely? I didn't emotionally eat too much in Peru. Mostly because I couldn't afford it, but when I felt stressed, I went running or took a long walk or slept or whatever. Now food is aplenty, and it's all food I haven't had in a year or more, like Cadbury creme eggs (my Easter downfall cos it's the only Easter candy I eat) and big cookies with chocolate chunks that melt in your mouth. Oh, the list could go on and on.
But I don't want to gain weight. I was super thrilled with how I looked before I arrived, but now I'm not so much. It's not that I've gained. I've gained some fat in my belly from stress, which comes and go depending on what's going on in my life. But otherwise, everything fits just as it did a week ago. I need to buy a scale pronto so I can gauge best what's going on. But in the meantime, I need to eat as much fresh food as possible and find other ways to handle stress in the healthiest way possible.
The other day I made Pasta with Beet Greens and Tuna, so I roasted the beets but didn't do anything with them. So I decided to have them for lunch using this recipe I found in my mom's Good Housekeeping magazine. It made for a tasty lunch. I paired the beets with chai rooibus and then for dessert, a Cadbury creme egg. My stomach is now telling me that wasn't the best combo. Well, I'm sure my stomach is much smarter than my brain these days.
If your brain and stomach are on the same page, then you'll certainly enjoy these roasted beets!
Roasted Beets in Orange Vinaigrette
- 6 medium beets
- 2 tablespoon olive oil
- 1 teaspoon olive oil
- 1 clove garlic
- 1/2 teaspoon grated orange peel
- 1/4 cup fresh orange juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup cilantro leaves
- Preheat oven to 400°F (200°C).
- Trim and scrub beets. On large sheet foil, toss beets with 1 teaspoon olive oil and garlic. Wrap tightly; roast in pan 1 hour or until knife easily pierces beets.
- Peel and cut into wedges when cooled. Place on platter; drizzle with any juices left in foil.
- Peel roasted garlic and place in small bowl. Mash with fork, then stir in 2 tablespoons olive oil, grated orange peel, fresh orange juice, salt, and pepper. Drizzle over beets.
- Sprinkle with fresh cilantro leaves.
For those of you not living in the U.S., if you click on the link above, you'll find that the recipe can be converted to the metric system.