Raspberry Sorbet

I have a problem with excess. Some part of me always wants more--more love. More acceptance. And more dessert. Losing over one hundred and forty pounds hasn't changed that. I love fruity desserts, especially, and something like a pint of sorbet would have been toast in my old life. 

This is my new life, though. A place where I track what I eat and I don't consume too much of anything except fruits and vegetables. I firmly believe that every food has a place in my life (except cantaloupe. Yuck.) I couldn't live a life of deprivation, even after I took my weight to an excess. Instead, I've had to work (and work) on moderation. On having a scoop of something sweet and moving on. On not trying to fill a vacancy with fat and salt and sugar and flour. Where a spoonful of the best raspberry sorbet is a treat that I can control.

The sorbet is not going to give me love or acceptance. Those things can and should be bottomless--and they should come from within. Instead, let dessert be a truly satisfying, beautiful, colorful experience and one of the smallest parts of who you are. 

Filling

Eating out in a restaurant can be a veritable minefield when you are struggling to eat healthy or stick to a diet plan. One of the best tricks I've found when I'm eating out is to ensure that half of my plate is filled with veggies. A side salad, cut-up fresh veg, roasted roots, etc. I also tend to avoid places where I'm not sure I can always find something acceptable (like somewhere known for their chicken and waffles) and seek out restaurants that have a reputation for big salads, and vegetable or protein-centered entrées. Finding a casual lunch spot that offers a delicious sandwich with tons of veggies and fresh, whole grain, locally-sourced bread? Even better. The most important thing for me is to remember to slow down and enjoy the full sensory experience of my food. If I'm spending money out, I want to enjoy it. I want it to look nice, and I want it to taste good. Slow down and it's positively more filling that way. 

These gorgeous sandwiches are from the now-shuttered vegan general store Park + Vine but if you are craving a plant-based infusion, Rooted Juicery is willing and able to meet your needs. 

Ostreatus

I love to eat. It's my biggest pleasure in life. Serving food. Cooking food. Planning food. Eating food. Even more, I love to eat beautiful things. I eat whole foods almost exclusively, as I've found I am so much more satisfied when I am full of healthy meats, fruits, and vegetables. Another favorite of mine is the mushroom--not really a vegetable, fruit, or meat but nevertheless a great addition to your kitchen. 

Oyster mushrooms have an almost delicate quality to their texture. Something relentlessly soft and yielding. They are mild enough to really take on whatever flavor they are paired with, unlike their earthier cousins, creminis or shiitakes. And boy, are they beautiful. I like to treat them as a special addition, sautéing them gently, maybe with some garlic and white wine. They are also wonderful if added to a stir-fry near the end or slipped into a hot, brothy soup. Honestly, you can't go wrong.