VT Dad’s fight vs. inertia & flab

Tonight I went to a Bat-Mitzvah party on a cruise ship, that went out onto Lake Champlain for 3 Hours.  The ship had 3 levels, someone was hosting an informal party on the the top level, their was a HS prom on the middle level, and the Bat Mitzvah party on the lower level.   This was my biggest "cheat" meal in quite some time.  

My personal achilles heel is a good appetizer.  This party had several, and I had multiple helpings.  Dinner was a buffet, and mine was filled with carbs and greens.  Great for a runner, and someone in a recovery week, not great for watching my weight.  Even with 1 beer, my meal wasn’t that horrible, that is until dessert.  I couldn’t stop at 1, or 2, I had 3 different desserts.  A chocolate mousse, a whipped cream parfait, and mango and berry crepes.

I’ll have some control over tomorrow, but the Bar/Bat mitzvah season at our synagogue continues weekly through 7/5.

Passover is the celebration of the Israelites graining freedom from the Egyptians, some 3600 years ago.  During the celebration we are to relive that liberation every year.  The hardest part for me is the diet.  Instead of feeling liberated, many years I often feel enslaved by it.  This year I hope to do better and embrace it, and feel liberated.

The Passover diet is full of restrictions the most notable are: no bread, no pasta, no corn which includes corn starch and corn syrup, no rice, no legumes which includes no peanut or soy products.  In essence It’s a very clean diet.  But the bread, pasta, and corn restrictions tend to make me cranky.  I am hoping that I do better this year, cranky does not become me.

Last night I baked breakfast fruit and nut cookies from the eat clean diet cookbook, and my family just went crazy over them.  They were devoured by the ravenous pack of wolves known as my family in no time flat.

Incredients:
1/2 cup (125ml) brown sugar
1/4 cup (60 ml) Olivina or light oil
3 egg whites
1/4 cup (60 ml) chopped dried figs
1/4 cup (60 ml) dried cranberries
**1/4 cup (60 ml) raisins **I added
**1/4 cup (60 ml) chopped dates **I added
1tsp (5ml) pure vanilla
1 cup (240 ml) all purpose flour
1/2 cup (125ml) whole wheat flour
1/2 cup (125ml) bran flakes ** I substituted wheat chex
2 tbsp (30ml) ground flax seed
1/2 tsp 2.5ml baking soda
1/4 tsp (1.25ml) cinnamon
1/4 tsp (1.25ml) ground allspice **I omitted
1/4 cup (60ml) slivered almonds **I substituted chopped pecans.

1. Preheat oven to 350F, 177C
2. Combine sugars, oil, egg whites in a large mixing bowl.  Stir in fruit and vanilla.
3. Combine flour, bran, baking soda, flax seed, and nuts and spices.  Stir with a wisk or fork.
4. Drop by tablespoon full onto baking sheets lined with parchment paper. (makes ~12 cookies) Bake for 12-14 minutes.  Cool on pans & transfer to wire rack.
5. Find a hiding place to stash some, or they’ll be devoured too quickly for you to enjoy.

Nutritional value per cookie:
calories: 154  Calories from fat:56  Protein:2g  Carbs:22g  Dietary fiber:1g  Sugar:12g Sodium:26mg