Last night at Weight Watchers there was a discussion of trigger-proofing your kitchen. A trigger food is one that you seem to have little or no control over. As we talked, I realized I have made progress, and I want to recognize that.
What am I no longer buying?
- Cereal bars. If they are in the house, I will snack on them every five minutes.
- Chips, including baked, whole grain and pretzels. Because if they are in the house I will have a handful with dinner. The first day I might count them, maybe even the second. But after that, no. I will buy plain tortilla chips for the rest of the house. I only love those at Mexican restaurants or with a yummy dip. Which I will not make.
- Ice cream. 'Nuff said.
- Mixes for side dishes, like macaroni and cheese. There are still some in the cupboard but I won't cook them. I will buy the occasional brownie mix for a specific healthy-fix recipe, but that's it.
- Fat-free lab creation foods. I'm still working on balancing the full-fat versions with losing weight; hopefully this week I will find the right balance.
- Tons of produce. The produce drawer in my fridge is stuffed full; I can barely close it.
- Two avocados a week;
- Bagged lettuce mixes;
- Leafy greens like kale or beet greens;
- Heads of cabbage;
- Carrot chips; and
- A new produce item twice a month, something new to try.
- Frozen blueberries and frozen bananas;
- Lots of lean meats and seafoods (I got over my omnivore issues, currently I only eat meat at dinner but I would not rule out having it at lunch once in a while. Wait, I had a salad with chicken on it for lunch two days ago.);
- One-point tortillas;
- Whole wheat couscous;
- Raw almonds;
- Stevia for sweetener;
- Sugar-free cereals like All-Bran or Shredded Wheat;
- Agave nectar;
- and PB2 and Naturally More peanut butters.
- Whole wheat pasta only;
- Brown rice;
- Canned black beans, kidney beans (including cannellini), and garbanzo beans; and dried pinto beans and lentils;
- Lots of frozen veggies;
- Good cheeses with lots of flavor even if you use less, like feta or blue cheese;
- Skim milk;
- Oatmeal, both quick-cooking and once in a while the steel-cut variety;
- Different grains like quinoa or millet for experimenting. Love quinoa; and
- The occasional new produce experiment.
Is my kitchen getting better, more health-friendly, more weight-loss friendly? Yes.
I'm going to go pack a healthy lunch to take to work. Here's to recognizing successes and building on them. Have a fab day!