New Foods on the Horizon

My food log is starting to look like Groundhog Day. That’s OK. I am not bored of all the same ‘ole, same ‘ole yet. Although I love trying new things, I am very lazy when it comes to cooking. ‘Cooking’ usually involves a microwave or a pot of water. On a good day, it might involve a frying pan or a cookie sheet (for reduced fat crescent rolls, not cookies!). I’m OK with eating much of the same day in and day out. I think that’s what got me here in the first place. Same ole crapola with a cherry on top.

I am 99% sure that as I progress, I will become more motivated to cook. I am almost positive that my taste for veggies and fruits will also improve greatly, too. At this point, cooking seems a lot more difficult than keeping up with the exercise and eating as best I can without going ‘all out’ in that area. I have a sneaking suspicion that if I try to become the next Top Chef in these early stages, I will let all that fresh food spoil, grab what I can out of frustration, and fail.

When I feel like the time has come to expand my menu, I will do so with much passion and enjoyment. Until then, I am sticking to the yogurts and the turkey/chicken burgers and the salads and the salmon and the reduced-fat cheese sticks and the balance bars and the occasional tortilla-less burrito with brown rice and the shredded chicken and the buffalo jerky and soy dogs and the soy sausage and the soy bacon and the gazpacho and the egg beaters and the turkey pepperoni and the high fiber cereal with no fat milk and the various veggies and fruits (far and few between, but there nonetheless). Of course, this isn’t ‘it’ — it’s just … most of ‘it’.

My interest in finding recipes for those yummy, healthy, feel-good, home-cooked dinners is definitely starting to creep up on me. Otherwise, this entry wouldn’t exist!