I've noticed something.
I haven't been hungry lately.
There are days when I make myself eat lunch, even though I'm not hungry.
Some days I don't eat dinner till nine or ten o clock at night because...I'm not hungry.
This is new and strange for me.
I was always hungry.
Since turning to Primal eating in late December I have noticed this getting stronger each week.
What a novel thing in my life...it is a very freeing feeling, when you are no longer plagued by the constant thought of putting food in your mouth.
I read an article on Mark's Daily Apple this weekend about intermittent fasting or IF.
This concept really slammed home for me that maybe I didn't have to eat each meal...that maybe I could just skip one or two and be fine?!
It's a worry though.
I don't want to screw up my metabolism anymore than I already have by being obese and a slave to carbs and sugar for decades.
But this morning I woke up and made my coffee...and sat.
I couldn't think of a single this to eat...not hungry.
So I'm going to try an experiment this week.
I am not going to eat anything food wise till I am good and truly hungry.
When I do decide to put something in my mouth I am going to make it a good protein, an omega rich fat, and wonderful leafy green veggies.
I will keep you updated on this weird fasting experiment.
In the mean time let me show you our new veggie obsession.
When I do feel like eating, it's cauliflower I have been craving...mmmmm...cauliflower!
I needed a side dish to have for the hubby and kids (they were going to revolt if I gave them another side salad) so I looked on Pinterest for a recipe that I could make, and up popped cauliflower.
This makes the smoothest, creamy and dreamy cauliflower ever.
The secret is to not steam it.
Here is how it's done.
- 1 head of cauliflower
- 1/3 cup of heavy organic cream
- 2 tablespoons grass fed butter (Obviously I went overboard the first time I made this, because that amount in the picture is totally crazy!)
- 1/4 cup of sharp cheddar cheese (I used Kerrygold white Dubliner, extra sharp and good)
Place in a microwave safe bowl with cream and butter.
Microwave, uncovered, on high for five minutes.
Stir to coat cauliflower with cream/butter mixture.
Microwave for another 5 minutes on high.
Remove from the microwave and put into a food processor along with the cheese.
Puree until smooth.
Season with salt and pepper to taste.
I eat it cold and straight out of the container the next day...it's that good.
I hope you try this recipe and enjoy it too.
PS: the last pic is from whole foods, since we ate all of our cauliflower before I could remember to snap a picture :)