If the truth be known, I really want to blow it all on one of those THICC cookies that are the size of your head and ooze Nutella. Or unleash on an insane truffle-infused custard-filled croissant from Textbook Patisserie (what I would do to that truffle custard. Literal. Crime. Scene). Suppose I’m not desensitising my emotions with images of food porn on Insta. In that case, I’m circling the pantry, giving myself rations of chocolate almonds or spoonfuls of peanut butter—anything to keep the beast at bay.
Welcome to week 5 of lockdown
And what a corker, with restrictions tightening by the day. On the last lockdown, I was unusually focused on fitness and diet and actually lost weight. This time, I’m thinking of camaraderie. Wouldn’t it be rude to every home-hostage in NSW, Melbourne and now Adelaide (my fellow Australians) if I didn’t show my support? If I didn’t seek refuge in a tub of white chocolate and raspberry Connoisseur ice cream while watching Netflix? How dreadfully insensitive to emerge from another lockdown, looking more lithe and amazing than before. RUDE.
You’re welcome.
My mind knows that this is peak weight-gain time, yet my body says, give it up, girrrrl! Just throw in the towel and squash those soaring feelings of uncertainty and fear with the warm, sweet comfort of CARBS—they are your friend.
How long can I resist my overarching desire to snack all day on carbs and wine?
Fail to Plan; Plan to Fail
In a recent segment on the Today Show, a woman from America lost over 50 kilos simply because she re-arranged her fridge. Having failed every diet, she prepared chopped up veggies, hard-boiled eggs and raw nuts in these plastic drawers and placed them at the epicentre of her fridge. So when she felt peckish and turned to the fridge—voila, rabbit food. It was the convenience that helped her create good habits I did this very thing on week 1 of lockdown, having bought sparkling new glass containers with bamboo lids. I chopped up some veggies, poured in some nuts, bought some Hommus, and waited for me to become THAT person. Safe to say, I’m still who I was before, a muffin-top who massively wants to carb load.
However, it did make some difference. I ate more vegetables during that era (some expired because I developed Selective Eye-Sight Syndrome and could no longer see raw vegetables.)
When Life Throws You Lemons
In my lifelong quest TO BE THAT PERSON, I speak to Zoe Bingley-Pullin, who is a nutritionist and who wrote the book Falling In Love With Food.
How can I fall in love with proper healthy, low carb, possibly plant-based food?
A: Most of us are at home, anxious with the upheaval and financial loss of lockdown, possibly circling the kitchen like a shark. How can we not turn to sugary, carby snacks at this time?
Z: We need to kill ourselves with kindness. This is especially true now, as we’re dealing with a new routine. We need to be realistic about the framework. All of us work well when we plan. So, if you can, make a 7-day food plan. Include which nights you will be drinking and when you’re going to have a blowout. And remember that your body needs time to metabolise alcohol! So, drink only every three days. This will give your body—your liver and gall bladder— time to get rid of the toxins.
Keep in mind, it’s usually the next day after a blowout where we do the most harm. So plan for a really beautiful recovery breakfast with sourdough bread, eggs, avocado and hemp seeds. Don’t deprive yourself of good fats. And remember, a good eating plan is cumulative.
A: So no need to give up alcohol? Phew. I still want to be kind to myself with snacks. What are some simple things we can do now that will help us snack healthily?
Z: You can prepare so many delicious snacks that have crunch and are super healthy. Like brown rice crackers with a Dukkah sprinkled over cottage cheese or hommus. I also make a fantastic nut crunch—chopped nuts with chilli and sea salt.
Or if you feel like something sweet, try a baked apple—cut it in half, spoon out the core, add dried fruits and rolled oats, then put it in the oven. Eat with a spoonful of Greek yoghurt.
High sugar snacks spike your insulin, which then crashes, making you crave sugar again. It’s like a bell curve. Whereas good fats, protein, and low GI carbs keep your blood sugar stable and reduce cravings.
A: What about if your true self wants to snack all day on biscuits and drink rosè? How can we not want to eat through our emotions?
Z: If you are really craving something, it means you are out of balance. The best thing to do is find out what your food cycle is. All you need to do is record a food diary over three days. Observe when you’re eating, what you’re eating and what you’re doing while you’re eating. By knowing your food cycle and habits, you can best add nutrition to the day. Maybe you eat late at night when you watch TV? Possibly you may need a magnesium supplement that helps you sleep, and in turn, good sleep reduces sugar cravings. A three-day look at your food habits will give you an idea of where to pit good nutrition. Also, take this time to form positive experiences with food. Choose 1 or 2 new recipes that you can make a week.
A: What food do you turn to if you are depressed, anxious, bored or feel deserving of an exceptional treat?
Z: I make incredible maple syrup and berry custard with berry and almond salsa. It has the creaminess and sweetness that makes it the perfect comfort food with whole ingredients like eggs and full cream milk. And the crunch of the almond salsa.
A: Hello. I need that recipe immediately!
Stop The Spread
Apart from discovering that homemade custard is GOOD (ridiculously good), my chat with Zoe has also helped me realise that food is not the enemy. We must not go into full deprivation mode, which backfires and leads to self-loathing and mass carb-loading (ask me how I know). Especially now.
It is, however, the perfect time to whip up some tasty healthy snacks and to stop the spread of our waistlines. Sure, we may not emerge from lockdown in our dream bikini bodies. But, we can still maintain our weight and be healthy. Let us curb old pesky diet habits, improve our sleep and liver by staying off the grog at least three days a week and try new nutritious recipes. We’ve got this.
Also, check out Zoe’s website:https://www.zoebingleypullin.com/ and her book Falling In Love With Food and for all the inspiration you need to make delicious healthy choices.
Mwah x
P.S. The custard recipe that is sure to change your life is below. Enjoy!
Maple Syrup Custard with Berry and Almond Salad
Serves: 4-6 | Pre: 5-10 minutes | Cooking: 20-25 minutes
Ingredients:
6 free-range eggs
3 cups full cream milk
½ cup maple syrup
1 vanilla bean, seeds removed
½ tsp. nutmeg
Method:
Pre-heat the oven to 180C. In a bowl whisk the eggs and milk. Add vanilla, nutmeg and maple syrup. Pour the mixture into 4-6 small ramekins and place in a water bath. Fill water 2/3 way up the side of the ramekin.
Bake in oven for 20-25 minutes or until set.
Berries and Almonds Salad
Ingredients:
1 cup roasted almond chopped into rough pieces
2 cups mixed berries
Method: Mix the town ingredients together in a bowl. Serve the cooked custard with the berries on top.