Tuesday (7/26)… the Lord in His gracious wisdom decided that the timing belt on our van would give out… bringing our only means of transportation to a complete HALT.
This was SUCH a blessing…
~that it was Tuesday and NOT Sunday when we were in the mountains
~that we were ONLY 2 miles from home and could easily walk home, got my exercise in a different form
~that Arrow’s swimming lessons are only 1/4 mile from home and we could easily walk there (our only hard appointment!)
~that we were able to get the van towed home for UNDER $50 🙂
~that we are a preparedness minded family and I didn’t NEED to go to the store despite not having been to the grocery store in 2 weeks
~that this kept me at home and not spending money I don’t need to spend… food isn’t my only “issue”… um… sin
~that The Patriarch has the skills & tools to fix our van, at home… even if it is in the driveway
~that the parts were UNDER $20… phew
~that we had previously purchased one of those ‘pop-up canopies’ which shaded The Patriarch while he worked
~God threw a curve ball to my “plans” and I didn’t give up in frustration!!
So instead of “my” chosen form of exercise I got a 2 and a 1/2 mile walk on Tuesday, a 1/2 mile walk on Wednesday, I “needed” to go to the store for milk on Thursday, which is a mile up the road – another 2 & 1/2 mile walk in that day!, and then a 1/2 mile walk on Friday. I didn’t exercise on Saturday or today (Sunday), but will continue again on Monday.
I had been wondering if I had truly cut my portions in half and the Lord was so gracious to SHOW me that I had! On our “Sunday Drive” in the mountains we were out later than we had planned. I mean, you can’t MISS the one summer day in Seattle!! So we decided to stop for dinner at a Mexican place. I figured that fajitas were probably one of the healthiest & economical things for me to eat. And since they put dairy in their guacamole I had to skip that too. We did get the “appetizer” chips and salsa… BUT I only had 8 – 10 chips. I ate each one slowly. Stopped and had water between and WAS SATISFIED with only a few. When my meal came I could barely even eat half of it! I was not “stuffed” but comfortably full and again I ate slowly, drank water and put my fork down between bites. I was shocked. Pleasantly so!! I took home the rest and ate it for lunch the next day. Now you have to understand how it would have been ‘before’… We would have had a minimum of two servings of the chips and salsa with me probably eating most of one by myself. Then when the meal came I would have inhaled mine and then started looking around to see if anyone else had anything they might not want to eat…
Then, sitting in those hard plastic chairs around the pool during swimming lessons… you know the ones that are way to small to sit in comfortably… for a big lady anyway. Well after the first few days of T-Tapping I could “feel” the difference in the chairs! They were still tight, but less painfully so. I have not measured myself, but will do so Monday morning and post those numbers with the week 3 update.
Then on Friday we were watching a movie and we were all going to have a piece of the Chocolate Peanut Butter cake (recipe below). Now mind you this is really something that is allowable for me as it is made with beans! I got served that piece of cake and then proceeded to completely forget it was there! It was well over half way through the movie before I noticed it and said, I really don’t even want this. Arrow ate it and was thrilled he got to have a second ‘piece of cake’.
Chocolate Peanut Butter Chickpea Cake
gluten free, dairy free, grain free
1 1/2 cups sprouted or soaked and cooked chickpeas
3/4 cup sucanat
1/3 cup – half of it applesauce and half of it extra virgin olive oil
1/4 cup cocoa powder
2 TBSP natural peanut butter
1 tsp baking powder
Preheat oven to 350 degrees. Grease an 8″x4″ loaf pan and set aside.
Combine the chickpeas, eggs and sucanat in a food processor and blend until smooth. Add the remaining ingredients and blend until uniform, scraping down the sides of the bowl if necessary. Pour into the greased loaf pan and bake for about 40 minutes, until a toothpick inserted comes out clean. [I actually used my VitaMix, just load ½ the beans, all the dry things then the rest of the beans and the eggs on top. I think it would blend up without as much stopping and scraping down the sides.]
Serve in slices like pound cake or decorate as desired.
This can also be baked in a 9″ round cake pan if you don’t have the right size loaf pan. Watch for doneness after 35 minutes. If you don’t have cocoa powder, you can substitute 1 1/2 cups chocolate chips and melt in a double boiler and blend with the chickpeas and cut down on the sweetener.
I baked mine in a square pan. When I took it out of the oven I sprinkled chocolate chips aver the top and then let them melt and spread it like ‘frosting’. I then put small dollops of peanut butter on top of that and swirled it in. Pretty and tasty! Sorry no photo… the pan is nearly empty and it’s not very photogenic.
I have continued to read the book “Made to Crave”. I have been answering the questions honestly and completely. But not stopping there but then reading the next chapter and then the next…. and I am nearly done with the book. I am then planning on starting it over and reading each chapter and answering the questions again. More slowly this time.
There have been days this past week with emotional upsets ~ and I didn’t turn to any food for comfort or out of anger or… .
There have been days this past week with ‘trials’ and a forced change in plans ~ and I didn’t turn to food for encouragement or “I deserve this” lies.
Now tonight, our van is repaired. I made a dinner that wasn’t very good. I decided that I just wouldn’t eat any but the salad portion of it. And I did have two pieces of the Peanut Butter Chocolate Bean cake. Mind you, I have cut this thing into much smaller pieces than I normally do, but I had “beans” instead of the gristly, “icky” cube steaks and the icky, bitter kale (I do really, really like kale… but yuck). I am not “full”, but not starving either.
So that is my update for week 2.