One of the most frequent questions I get from blog readers is:
"How do you eat all this food and stay so thin?"
Never trust a skinny chef.
I will tell you how it works for me (I know everyone is different).
I've had comments that suggest maybe I don't eat any of the food I make. Well, you may remember that I've gone that route before and will never end up there again.
I love good food and I don't put a recipe on here that I haven't approved of. I've made so many recipes that never made it on the blog because they weren't good enough to share. I know because I tested them. Every single one.
I've learned things the heard way when it comes to food. I've gone the route of avoiding sweets and desserts altogether and I've gone the route of eating everything with sugar in it out of my house all day long every day.
Neither worked for me. When I deprived myself of everything completely, I would walk by a bakery or restaurant and smell the baking goods and dream about eating them. I would crave and desire things that I didn't even normally like (donuts) because I knew I couldn't have them. I would watch people eating cookies or cake and find myself getting pissed off at them for being able to eat that kind of food without feeling guilty.
I don't recommend that at all. It really, well, sucked.
Then came the opposite way of thinking for me, where I told myself I could have all of those things. And oh boy did I. I ate them with no limit. One half of a bag of candy in the morning, the other half an hour or two later. A bag of chips for lunch and a candy bar for dessert.
I had the mindset that I should have no apologies for wanting to eat whatever I wished. I paid for it by feeling terrible physically. I felt fatigued daily and had almost no energy. I would feel nauseas and even get headaches. Worse than all of that, I would hate myself afterwards for giving myself permission to hurt my body because "it wasn't healthy to tell myself I COULDN'T have certain foods." That turned out to be a crock of you-know-what too.
Finding a balance took me a long time. For months, my day was centered around food. I would wake up thinking about what I would or wouldn't eat that day. I was food's slave, and because it was everywhere, I didn't see any way out.
Food can be a wonderful experience in life, but it shouldn't be all you think about.
Worrying about every morsel you put in your mouth is NOT normal.So I knew that removing everything calorie-laden from my diet was not going to work. I also knew that eating crap all day long was making me depressed and out of shape.
That's when I started to experiment in the kitchen. Converting recipes became a fun challenge for me. I could make really good food with the best ingredients that taste like a treat but won't make me feel like crud.
I can make big, beautiful meals that are satisfying and filling, but made with natural ingredients and good fuel for my body.
I found myself maintaining a nice weight and yet I honestly don't feel the least bit deprived.
Substituting ingredients to make recipes less fattening, lower in calories over all, and better for you, but making sure they don't taste like cardboard.
Chasing after a toddler and managing a family. Getting outside and being active.
A healthy balance and a healthy life and a skinny chef you CAN trust.
These peanut butter cookies taste similar to the classic, but each cookie only has about 50 calories.
Peanut Butter Slice Cookies
yield: 2 dozen
3 T. unsalted butter, room temp
2 T. all-natural peanut butter
4 T. amber agave nectar
2 T. Stevia in the Raw Cup for Cup Sweetener
2 T. granulated sugar
1 egg white
1 t. pure vanilla extract
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1/4 t. baking soda
1. With an electric mixer, cream together the butter, peanut butter, agave nectar, Stevia and sugar until smooth. Beat in the egg white and vanilla, mixing well. In a separate bowl, combine the flours and baking soda. Slowly add the flour mixture to the wet mixture, forming a dough-like batter.
2. Shape the batter into an 8" roll and cover with saran wrap. Freeze for at least an hour. Unwrap and slice into 1/4" thick cookies. Place on a parchment-lined cookie sheet and bake in a 350 degree preheated oven for 6-8 minutes.
Store in an airtight container after cooling.