I’ve already mentioned in the previous post that me being in the first phase of the intuitive eating path basically equals me eating a lot of ‘bad’ stuff to prove to myself that I can have them.
So yes I eat more sweets, but most noticeable is my bread consumption.
You see, before intuitive eating I had created this habit of staying away from bread as far as I could for most of the week and giving myself a free pass to eat ‘some’ bread in the weekend. I guess it’s not surprising you that that was not how it went in the weekends, once I started to eat bread I just couldn’t stop.
The intuitive eating book has an amazing chapter about how we need carbs as our basic fuel and of how our body reacts to the absence of it. This made me realise that it wasn’t because of my lack of willpower or my extreme fancy for bread that I acted the way I did, my body was just screaming for the carbs I did not give it and as soon as I would have some all it could do was ask for more and more and more…
So yes, I am eating more bread now, but paradoxically I might be eating less bread when you look at my week’s total! Crazy business indeed.
And because all of you should get your carbs in – you know, in order to not go crazy and consume everything in sight after I while – I suggest having bruscetta for lunch/dinner/now, just because you feel like having it!
- ciabatta bread
- herbs and spices of choice: I used a spaghetti mixture with basil oregano and paprika powder
- other veggies of choice
You can use of fresh loaf or ciabatta bread, I used that kind of bread you still have to put in the oven for about 10 minutes before you can eat it.
If you use the ‘not-yet-baked-kind’, bake it in an oven on 220°C (430F) for a couple of minutes before adding the toppings and place it back for about 8 minutes afterwards. Otherwise just add the toppings and bake/grill in the oven for about 8 minutes on 220°C.
Served with spinach, peaches, avocado and coleslaw.
See I don’t just eat bread you guys 😉