It's been one week and I'm feeling great. No cravings and not tempted by the aisles of stuff in the grocery store when I shop. I know that facing my Mom's caramel cake is going to be the real test, but luckily that won't happen until the next family gathering and my mind should be acclimated totally by then.
It's not so difficult I suppose as I was sugar-free for many years before going off the wagon about seven years ago.
Why sugar free? It started years ago when I went to my dentist in North Carolina. He had a display in his waiting room showing sugar consumption growth over the years. He had a baby food jar with a teaspoon or so of sugar in it from way back when... next to it was a bigger jar, then a bag of sugar, then 2 or 3, increasing until the stack was my height and at least a couple of bags deep, a number wide. I was probably snacking on a candy bar when I saw it... well, no, I was going to the dentist so I wouldn't have been eating anything. But I certainly didn't have a problem with sugar!
It kind of stuck with me and made me curious. I picked up a few books on sugar. Statements like "if sugar were discovered today it would be banned" and "it's addictive" had me thinking more about my sugar intake. I started watching labels.
What a shocker! So many of the foods I ate had sugar in them. Things you wouldn't think needed sugar. Mayonnaise? hot dogs? spaghetti sauce? I started looking for products that didn't have sugar listed as an ingredient. Pretty soon I was completely sugar free and I felt great. I didn't have afternoon crashes or slow-downs. I slept better. I had more energy. It was enough to keep me on a sugar-free diet for many, many years.
I can still remember when I went off the wagon. Not sure why, either, but when I went, I went wholeheartedly. I ate almost a full plate of chocolate brownies, with icing no less! I was hooked. I almost got a rush...
Since then I've kind of tried off and on to go sugar-free but haven't been committed. I've lasted a day or so always using some excuse like "I don't want to toss all that good food in the freezer" or "I don't have time to cook". I'm the queen of microwave dishes these days....
But my son went carb-free to lose weight and as I was going on a long trip with him I decided to stick to the same diet. Once I got through the first few days, which was surprisingly easy, my body started remembering how good it used to feel. I decided to stick with it when I got back, especially since I'd already gone through what's usually the worst part.
Now I'm cleaning out the fridge and freezer. I've been shopping and am trying to remember all the great foods I used to eat. I'm learning to eat more veggies already! For some reason eating processed foods just takes away the enjoyment of fresh or even frozen vegetables on the plate. They're starting to have more flavor, be more satisfying.
One thing that saddens me is having to give up my Morning Star Farms products. They all have sugar in them. Talk about a surprise! I'm a vegetarian of sorts, have been since my teens. I don't eat meat or poultry. I will drink milk, eat cheese, have an occasional piece of fish so I'm not a true vegetarian by most definitions. I've enjoyed my meat subsitutes from Morning Star. No more. Next time I hit the grocery store I'll be looking at some of the other meat substitutes to see if they have sugar in them.
One thing I've learned is that saying I'll just eat a little bit of sugar on rare occasions is like saying I'll only do crack once a year. It just doesn't work like that. Why do you think they're now putting some form of sugar in almost every food? I dare you to try and fill your cart with foods that don't have sugar, high fructose corn syrup, dextrose or similar listed in the ingredients.
I'm heading to the kitchen to make breakfast. Plenty of choices ranging from cereals to oatmeal to eggs...and even pancakes with fruit on top. I haven't added fruit back into my diet yet, waiting to make sure I'm well settled into sugar-free before adding fruit.
I'll try to keep you posted on how I'm doing off and on. I suspect I'll probably drop a few pounds along the way, which won't hurt my feelings at all! - jmd
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Friday, January 21, 2011
Monday, November 1, 2010
Grecian Gyro Introduces New Seasonal Mediterranean Veggie Wrap
Available for a Limited Time Beginning Monday, November 1st at the Hapeville, Tucker and Forest Park Locations
Vegetable lovers rejoice. Grecian Gyro has added a seasonal Mediterranean Veggie Wrap to its menu of affordable, authentic Greek favorites made with the finest and freshest ingredients. Available for a limited time only, the new wrap will be at all Grecian Gyro locations beginning Monday, November 1, 2010.
It may not be the same as a trip to Greece, but with each bite of Grecian Gyro’s delectable new Mediterranean Veggie Wrap you'll be transported there. Thinly sliced grilled onions, nestled with fresh zucchini and ripe eggplant provide a crisp crunch to each bite, while a layer of roasted red peppers and imported feta cheese give it a bit of extra zing. Drizzled with Nick's famous Grecian Sauce and wrapped in fluffy pita bread, Grecian Gyro’s new veggie packed wrap will make your taste buds a world traveler. The Mediterranean Veggie Wrap ($4.99) joins a selection of vegetarian-friendly menu items including spanakopita, dolmades (grape leaves stuffed with rice and spices in lemon juice), hummus, Grecian salads, the traditional Veggie Wrap and more.
Open for 28 years, Grecian Gyro is an Atlanta-based, family-owned, authentic Greek eatery specializing in freshly made gyro wrap sandwiches topped with a secret, homemade sauce. With the first location opening in 1982 in Hapeville, Grecian Gyro now has three locations and is credited with serving “Atlanta’s Best Gyro.” The speed of service, uncompromising quality, freshest ingredients and affordable prices ($5-$10) make each location an ideal spot for a quick lunch or family dinner.
For more information on Grecian Gyro, please visit www.greciangyro.com. Grecian Gyro is located at 855 Virginia Ave, Hapeville, GA (404.762.1627); 3989 Lawrenceville Hwy, Tucker, GA (678.691.3988); and at 4542 Old Dixie Hwy, Suite 104 in Forest Park, GA (404.363.4000).
GaTable Note: I try to eat at Grecian Gyro as often as possible! I have family in Tucker and the little place they have on Lawrencevill Hwy is our fave food stop! As a vegetarian, love it that they have a great veggie-friendly menu... plus they have tons for the meat eaters. They're always friendly, and patient as we stand forever trying to make our choices!
Vegetable lovers rejoice. Grecian Gyro has added a seasonal Mediterranean Veggie Wrap to its menu of affordable, authentic Greek favorites made with the finest and freshest ingredients. Available for a limited time only, the new wrap will be at all Grecian Gyro locations beginning Monday, November 1, 2010.
It may not be the same as a trip to Greece, but with each bite of Grecian Gyro’s delectable new Mediterranean Veggie Wrap you'll be transported there. Thinly sliced grilled onions, nestled with fresh zucchini and ripe eggplant provide a crisp crunch to each bite, while a layer of roasted red peppers and imported feta cheese give it a bit of extra zing. Drizzled with Nick's famous Grecian Sauce and wrapped in fluffy pita bread, Grecian Gyro’s new veggie packed wrap will make your taste buds a world traveler. The Mediterranean Veggie Wrap ($4.99) joins a selection of vegetarian-friendly menu items including spanakopita, dolmades (grape leaves stuffed with rice and spices in lemon juice), hummus, Grecian salads, the traditional Veggie Wrap and more.
Open for 28 years, Grecian Gyro is an Atlanta-based, family-owned, authentic Greek eatery specializing in freshly made gyro wrap sandwiches topped with a secret, homemade sauce. With the first location opening in 1982 in Hapeville, Grecian Gyro now has three locations and is credited with serving “Atlanta’s Best Gyro.” The speed of service, uncompromising quality, freshest ingredients and affordable prices ($5-$10) make each location an ideal spot for a quick lunch or family dinner.
For more information on Grecian Gyro, please visit www.greciangyro.com. Grecian Gyro is located at 855 Virginia Ave, Hapeville, GA (404.762.1627); 3989 Lawrenceville Hwy, Tucker, GA (678.691.3988); and at 4542 Old Dixie Hwy, Suite 104 in Forest Park, GA (404.363.4000).
GaTable Note: I try to eat at Grecian Gyro as often as possible! I have family in Tucker and the little place they have on Lawrencevill Hwy is our fave food stop! As a vegetarian, love it that they have a great veggie-friendly menu... plus they have tons for the meat eaters. They're always friendly, and patient as we stand forever trying to make our choices!
Tuesday, November 11, 2008
Holiday Season More Than Meat
There won’t be any meat on Robin Pratt’s holiday table. Without a turkey or ham to fuss over, the Winterville, Ga., Web designer spends her extra time “focused on friends and family instead of the food,” she said.
A vegetarian, Pratt doesn’t spend time looking for a turkey substitute either.
“If you’re a vegetarian and you go into the holiday thinking about finding a substitute for meat, you’re going to be disappointed because you can never replace a turkey,” Pratt said.
But that doesn’t mean she and her family will miss out on holiday flavors.
“We have so much food,” she said. “Eighteen people come to my house and bring two dishes each. That can be at least 20 casseroles…you can feel happy that you’ll still feel sleepy, even if you’re a vegetarian. You’ll still feel like you’re going to explode and fall asleep at the same time.”
As families gather around the table this holiday season, some are finding they may need to alter a traditional recipe so that their vegetarian and vegan family members can share in the feasting, said Connie Crawley, a University of Georgia Cooperative Extension nutrition and health expert.
“So many people make so many side dishes, it’s like a meal anyway,” Crawley said. When it comes to making those dishes, they need to be “aware of animal products in the food and their substitutes.”
Many vegetarians consume butter, milk and eggs. But for those who don’t, putting butter in the potatoes or milk in a casserole can keep them from enjoying those foods.
“If you make all the side dishes with vegetable oil, dairy free margarine or soy milk, everyone can enjoy them,” Crawley said.
Pratt focuses on regional or cultural recipes, something she did before becoming a vegetarian. She suggests trying to cook a recipe that “you’ve always wanted to cook but didn’t have time,” she said. “That way, the holidays are still about food, but not just turkey.”
She and Crawley give tips on making the holidays tasty for vegetarians and meat-lovers.
• Consider the eaters. “For families that have a vegetarian, vegetarian families that have a meat eater, or if you’re interested in eating less meat for your health, have a turkey and then have just vegetarian side dishes,” Pratt said. “For vegetarians, most of life is side dishes.”
• Know your vegetarian’s eating habits. There are all kinds of vegetarians, Crawley said. Some are lacto, meaning they drink milk and eat cheese. Others are ovo, meaning they eat eggs. Still others are pesco, meaning they eat fish. Many are a combination of these. But some are vegan, meaning they eat no animal byproducts – including gelatin and butter.
• Practice recipes beforehand. Crawley said that substituting vegan-friendly ingredients for common animal byproducts isn’t hard, especially if the recipe has been tried and tested before the holiday meal.
• Use the Web. Vegetarian recipes can easily be found with a quick search online. Crawley found many dishes made from winter vegetables.
• Keep it healthy. Crawley points out that even though vegetables are loading the table, the dishes are not necessarily low calorie or low fat. “Be reasonable about added fat,” she said. Many recipes will still be delicious if you substitute evaporated skim milk for the cream, low-fat cheese for full-fat varieties, low-cholesterol egg substitute for regular eggs and reduced-fat margarine for butter.
• Label the side dishes. If you're serving food buffet-style, Crawley recommends putting cards next to the food to indicate whether a dish is vegetarian, vegan or not.
“The good thing about the South is that we’re already used to eating a lot of vegetables on the side,” Crawley said, so making the transition to a vegetarian menu isn’t as foreign as it would be in other parts of the country.
By Stephanie Schupska
University of Georgia
Stephanie Schupska is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
A vegetarian, Pratt doesn’t spend time looking for a turkey substitute either.
“If you’re a vegetarian and you go into the holiday thinking about finding a substitute for meat, you’re going to be disappointed because you can never replace a turkey,” Pratt said.
But that doesn’t mean she and her family will miss out on holiday flavors.
“We have so much food,” she said. “Eighteen people come to my house and bring two dishes each. That can be at least 20 casseroles…you can feel happy that you’ll still feel sleepy, even if you’re a vegetarian. You’ll still feel like you’re going to explode and fall asleep at the same time.”
As families gather around the table this holiday season, some are finding they may need to alter a traditional recipe so that their vegetarian and vegan family members can share in the feasting, said Connie Crawley, a University of Georgia Cooperative Extension nutrition and health expert.
“So many people make so many side dishes, it’s like a meal anyway,” Crawley said. When it comes to making those dishes, they need to be “aware of animal products in the food and their substitutes.”
Many vegetarians consume butter, milk and eggs. But for those who don’t, putting butter in the potatoes or milk in a casserole can keep them from enjoying those foods.
“If you make all the side dishes with vegetable oil, dairy free margarine or soy milk, everyone can enjoy them,” Crawley said.
Pratt focuses on regional or cultural recipes, something she did before becoming a vegetarian. She suggests trying to cook a recipe that “you’ve always wanted to cook but didn’t have time,” she said. “That way, the holidays are still about food, but not just turkey.”
She and Crawley give tips on making the holidays tasty for vegetarians and meat-lovers.
• Consider the eaters. “For families that have a vegetarian, vegetarian families that have a meat eater, or if you’re interested in eating less meat for your health, have a turkey and then have just vegetarian side dishes,” Pratt said. “For vegetarians, most of life is side dishes.”
• Know your vegetarian’s eating habits. There are all kinds of vegetarians, Crawley said. Some are lacto, meaning they drink milk and eat cheese. Others are ovo, meaning they eat eggs. Still others are pesco, meaning they eat fish. Many are a combination of these. But some are vegan, meaning they eat no animal byproducts – including gelatin and butter.
• Practice recipes beforehand. Crawley said that substituting vegan-friendly ingredients for common animal byproducts isn’t hard, especially if the recipe has been tried and tested before the holiday meal.
• Use the Web. Vegetarian recipes can easily be found with a quick search online. Crawley found many dishes made from winter vegetables.
• Keep it healthy. Crawley points out that even though vegetables are loading the table, the dishes are not necessarily low calorie or low fat. “Be reasonable about added fat,” she said. Many recipes will still be delicious if you substitute evaporated skim milk for the cream, low-fat cheese for full-fat varieties, low-cholesterol egg substitute for regular eggs and reduced-fat margarine for butter.
• Label the side dishes. If you're serving food buffet-style, Crawley recommends putting cards next to the food to indicate whether a dish is vegetarian, vegan or not.
“The good thing about the South is that we’re already used to eating a lot of vegetables on the side,” Crawley said, so making the transition to a vegetarian menu isn’t as foreign as it would be in other parts of the country.
By Stephanie Schupska
University of Georgia
Stephanie Schupska is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
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