February 8, 2011 by buttermilkbaker
I don’t know what it is, but I have been STARVING lately.
Cue Chris Farley:
Aaanywho…yeah. Been really hungry lately. Like, all day. It got to the point where I was overeating at practically every meal, so I decided to try something new. You know that whole 5-6 small meals a day thing? Yeah, I tried that.
How’d it go? Well, I basically ended up eating even more than I had been…only the breaks in between weren’t as long. Fail.
Do any of you guys eat several small meals a day instead of 3 big ones? If so, how do you do it?
What I’ve been doing since that trial run is changing what I’m eating. Instead of all bread and pasta, I’m trying to switch to a more balanced combo of protein-carbs-fat. i.e. Instead of just a bagel for lunch, I’ll have a turkey sandwich. Or instead of pasta salad, I’ll try salad with a scoop of tuna on top.
I’ve also begun doing something I never used to do: snacking in between meals. You may not know this about me yet, but I am an ardent anti-snacker. I just don’t think they’re a good idea. They usually ruin my appetite for my upcoming meal, and often seem like excess calories (to be perfectly honest). However, this recent overeating-at-mealtimes habit got me thinking.
If I didn’t let myself get sooo unbearably hungry before an official mealtime, maybe I wouldn’t eat so dang much. Hmmm…
And so my anti-snacking mantra was broken. I’m not talking big snacks, just a bite here and there. For example, this afternoon I had a hunger pang at about 4pm. I knew I’d be in class and section until at least 6:30, which would mean I’d be seriously insatiable by the time I got my butt to the dining hall. A 100 calorie snack now or a possible 1000 calorie dinner later?
Snack it was. 1/2 a Cranberry & Almond KIND bar later, I was set! No blood sugar crash = more reasonable dinner (and more stable metabolism). Win-win.
All that said, this past weekend was abominable. I completely lost all sense of control–it was Superbowl Sunday after all! I made BBQ Chicken Quesadillas, guacamole, Chorizo Queso dip, mini Monkey Breads (the Boy calls them Monkey Bites–copyright worthy, no?!) and decadent brownies.
I had about 50 of everything. There was no point in keeping track. Mob mentality, people. Ever heard of it?
What’s worse is that I didn’t photograph ANYTHING. Anything!!! What kind of food blogger am I?
A shotty one, that’s what.
There are a couple Monkey Bites left…I’ll snap a few shots tomorrow morning.
But for now? For now I give you cookies. Lots and lots of cookies.
Can you spot all the cookies in this photo?
These are the oatmeal chocolate chips.
And regular chocolate chips.
And flourless PB cookies with Reese’s chips (and some, sadly, without).
With Reese’s chips (and sea salt on top…divine).
Aaaand without. Still good!
Don’t worry, these weren’t alllll for me. Although I did eat a lot of them. And by that I mean, like, half of them.
Whatever. They’re mini!
Here are the recipes:
Flourless Peanut Butter Cookies (adapted from PB Fingers)
1 c. sugar
1 c. peanut butter
I kid you not. That is the recipe. Mix, spoon onto baking sheet (did you notice my new Silpat?!) and bake at 350 for about 8-10 mins.
Presto! Gooey PB cookies. The Boy said the ones with the Reese’s chips (folded in at the end) were the best he’d ever had.
And, Chocolate Chip Cookies (adapted from Two Peas and Their Pod)
1 3/4 cups all-purpose flour (I used whole wheat)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips (I pulsed my regular sized chips in the food processor, which worked O.K.)
Whisk together dry ingredients in a bowl. Cream butter + sugar in a mixer. Add egg + vanilla. Then slowly add dry to wet, careful not to overmix. Fold in chocolate chips and oats, if using.
Bake at 350 for 8-10 mins, or until cookies are beginning to brown. Let cool, enjoy!