Food vs. Guilt

Guilt. The dictionary’s definition says guilt is: a feeling of responsibility or remorse for some offense, crime, wrong, etc., whether real or imagined. What I find interesting from the definition is that the guilt can be ‘real or imagined.’

A lot of times we treat ourselves worse than anyone else in the world for doing something as normal as eating pizza, having Chinese take-out, having chips as a snack, drinking soda or having a cheat meal of any kind. We rationalize the bad treatment by telling ourselves that what we’re saying will ‘motivate’ or ‘encourage’ us to do better next time. But it doesn’t. So we do it again…another trip to guilt-town where the main attractions are feeling awful about what we ate, counting the calories we shouldn’t have consumed, calling ourselves bad names (because we deserve it, in our mind), amongst other things.

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This behavior creates almost a never ending trend of ‘every time I eat XYZ I will feel guilty’ which won’t help the situation but will only demotivate me or leave me feeling awful. What we need to understand is that there is no “bad” and “good” food; there is just food. Once you take away the bad and good from food, the villain and hero can disappear because there isn’t a battle anymore. If you take away the “bad” connotation from the slice of chocolate cake and truly enjoy it, savor it and satisfy the craving, you won’t feel guilty.

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You can tell yourself with a smile, I enjoyed that treat! And that’s it.  

I’m not proposing it becomes a lifestyle for you to eat poorly on a daily basis, just for you to remember that it’s perfectly OK to have a treat and enjoy each and every bite. In the long-run, you will be grateful and happier with yourself if you stop the guilt trend and end the food battle. Remembering that we CAN have that slice of cake if we want, will a lot of times take the craving away. You have probably heard the saying “We all want what we can’t have” well I believe it’s true in the food department. We tend to crave what we “cannot” have – this is why taking the labels good and bad away can help immensely. This doesn’t mean you will stop being healthy and eating nutritious food, it just means that you’ve changed the way you look at things.

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If you’re having a trip to guilt-town because of what you ate…ask yourself, would you treat a sibling the way you’re treating yourself? Would you talk to a friend, a loved one, the way you’re speaking to yourself? Sure, it’s OK to admit that having 27 chocolate chip cookies was a bit too much, but does that deserve the guilt that you feel? The remorse? Is that going to change the situation? I know the answer; and the answers are no, you would not speak to a loved one the way you speak to yourself, and no, you do not deserve the guilt and remorse over 27 chocolate chip cookies. You are allowed to have those treats and you are allowed to continue loving yourself. You do not become less amazing because of the food you ate.

Say goodbye to guilt. End the food battle, today.

Veggie Bowl of Sunshine

It has been such a lovely weekend; with warm weather, life planning, tons of cooking and inspiring thoughts. I’ve been researching the link between willpower and food and I cannot wait to share my thoughts on the matter and give you some helpful tips! We’ve all been there, feeling like you “can’t resist” that cupcake (or anything tasty) only to feel bad about it afterwards. I hope to bring some light to your life with my research!

Now back to the veggie bowl! I thought of this dish because I wanted to increase my vegetable intake. I could just live off of avocados, toast and sweet potatoes (to be honest!). Given that this is (sadly) not an option, I looked for healthy recipes for a veggie dish that would inspire me. Being a Mexican food-lover I thought why not give this veggie dish a Mexican twist? I don’t want just veggies… let’s add a salsa! And let’s have guacamole on the side…why not? And this, is how it all started.

Ingredients for veggie bowl: 

  • 1 yellow onion – peeled & chopped to your preference (some people like their onion coarsely chopped & others enjoy it more minced)
  • 3/4 cup of zucchini – chopped
  • 3/4 cup of mushrooms – chopped
  • 1 large red or yellow pepper – chopped
  • 2 cups of black beans (you may use kidney or pinto, it’s all about making it your own!)
  • 2 cups of corn kernels
  • Handful of coriander (cilantro) leaves
  • 1/2 – 3/4 of shredded Monterey cheese (you may substitute for a different type of cheese or nutritional yeast if vegan)
  • Spices: 1 teaspoon of cilantro powder, 1 teaspoon of cumin, 1 teaspoon of chipotle powder.

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Ingredients for the salsa: 

  • 1 large tomato or 2 medium ones – chopped
  • 1/3 of a cup of red onion – chopped
  • 3 tablespoons of coriander (cilantro) – chopped
  • 1/2 lemon – use the juice of the 1/2
  • 1 jalapeño – finely chopped (remove seeds if you want to reduce spicy level or if serving to kids)
  • Sea salt and freshly ground pepper (your preference)
  • Instructions for the salsa: add tomato, onion, coriander and jalapeño to a bowl. Mix together until combined, now add lemon juice. I recommend adding the salt and pepper after you’ve tried the salsa. You’ll realize that sometimes, you don’t need it.

Ingredients for guacamole: 

  • 1 avocado – smashed
  • 1/2 lemon – use the juice of the 1/2
  • 2 tablespoons of coriander (cilantro) – chopped
  • 1/2 of a tomato – chopped
  • Sea salt and freshly ground pepper (your preference)
  • The instructions for the guac are this: smash the avocado as much as you like (again some people like their guac’ chunky and others don’t so go wild here!), add the tomato, coriander and lemon juice and mix gently until combined. That’s it. No fuss.

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Time for instructions!

  1. Preheat oven to 190C or 375F.
  2. Sauté onion, mushroom and zucchini with some olive oil.
  3. Once onion is translucent, add black beans, red pepper and corn kernels to skillet.
  4. Mix spices, cumin, cilantro powder and chipotle powder in a separate bowl.
  5. Add spices to skillet, stir and mix gently to coat all ingredients.
  6. Once ingredients have been thoroughly mixed with the spices, transfer them to an oven-proof bowl or casserole.
  7. Add salsa on top of the bowl carefully spreading it (a spoon or fork is helpful here).
  8. Finally, add the shredded cheese.
  9. Place casserole or bowl into the oven (uncovered) for 30 – 40 minutes or until the cheese is melted and/or bubbling.
  10. After it’s done, let it cool for 5-10 minutes before serving.

Tip: Take me up on not adding sea salt & freshly ground pepper until after you had a taste. With dishes like this one that come with spices, salsa and cheese, you truly may not need it. 

Tip 2: If you’re feeling adventurous or like having tacos, use this recipe! All you need is literally the corn tortillas and voila! You have veggie tacos and even guacamole to accompany them. 

This is a great dish to make for your family, friends or colleagues. During a potluck you can take this dish! (no need to make the guacamole if you don’t want do) I added it because I could eat guacamole with every dish! And to be honest, it tastes delicious with it too! 

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Enjoy!