This week marks my 2 year anniversary as a California resident. To say a lot has happened over the past 24 months would be an understatement, but you know one thing that hasn’t happened?
A trip to Yosemite!
I am the biggest fan of national parks—I even have a National Park Passport Book that I dutifully carry along and get stamped every time I visit a park. That I haven’t stepped foot in Yosemite yet has been a colossal shame. But no longer! The hubs and I are going camping there this weekend! Bam! Our first trip to Yosemite, and our first (mini) vacation of the year. Huge expectations set. Massive. Over the past week, every time I have told someone that we’re going to Yosemite, their eyes literally light up. It’s like Christmas morning and butterflies and Nerds on a Rope all wrapped up into one magical package. Over the past week, so many little wrinkles in our plan have sprouted up—fires at work for the hubs, actual fires near the park, and a health scare for me. But, I’m happy to report that at T-1 Day, we are still a firm Go go go. Get ready for some wonderful photo sharing next week, guy.
On another note, after all the recent hoopla around the addictiveness of sugar, I decided to go on a No Sugar Diet. Just to see. Would I get the shakes? Would I become radiantly self-actualized? Let’s not get ahead of ourselves … weekdays only, thanks. A little compromise, since I have never been a huge believer in diets and am probably one of the few people in my cohort who can say she has never gone on a cleanse or some such nonsense. Moderation is my motto.
A few weeks in to this crazy experiment, and so far so good. I feel more alert, energized. No ethereal glow yet, but maybe by next week…
The biggest challenge has been around meal planning. I will admit, when I first got on board with this No Sugar Diet idea, I had no effing clue how many foods contained added sugar. I thought I would just have to cut back on the occasional late night sweet snack, and bingo bango, mission accomplished. Not so. Sugar is in everything! It’s darn near impossible to buy a sugar-free lunch in the city. Breakfast also proved tricky, since I don’t have time to make eggs in the AM (get real!), and the yogurt I have been having for breakfast all summer has some added sugar in it. Quandary.
Enter my winter-time breakie companion: oatmeal. Chock full of fiber, heart healthy, easy on the wallet AND sugar free. I forgot how much I liked it. In fact, I like it so much that even on my “cheat” weekends, I still find myself whipping up a bowl.
This weekend spin, in particular, is mind blowing. A total pimping of my oatmeal routine. AND, for those of you who don’t shy away from (moderate) sugar mid-week, this breakfast will even save you some precious AM minutes. Prep the oatmeal in a mason jar the night before, refrigerate, grab and go in the morning. What could be easier?
- 1 cup old fashioned oats (you can use gluten free oats too)
- ½ cup milk (almond or soy milk will work too), or water
- ½ cup vanilla skyr (my favorite is Siggi’s, brand, which you can find at Whole Foods) or Greek yogurt
- ½ granny smith apple, cored and sliced
- 4 strawberries, sliced
- Handful of blueberries
- 1 peach, diced
- 1 tablespoon chopped almonds
- Optional: 1 tablespoon honey, agave or brown sugar, for sweetness
- In a pyrex bowl with a lid, soak the oats and milk in the refrigerator overnight
- In the morning, if there is any extra liquid in the bowl, drain it using the pyrex lid.
- Stir in yogurt, fruit and nuts, reserving a few to sprinkle on top,
food for thought
Be careful about reading health books. You may die of a misprint.