One of the hardest things for me to learn and accomplish has been moderation. I often fall into the “black or white” thinking trap that is so characteristic of the eating disorder mentality. I still continue to work on breaking down this way of thinking, in not just eating, but in all facets of my life. For example, I’ve been working on accepting grades other than A’s. I’ve been working on spending time on myself instead of devoting all my time to studying. I’ve been working on being able to fully enjoy desserts because they really aren’t inherently “bad.”
Most things in life aren’t completely black or white. Most things are okay in moderation. Last night I went out to dinner with Darren, my two sisters, and my sister’s boyfriend. I had a wonderfully delicious bacon cheeseburger and fries. Then Darren and I shared a volcano sundae for dessert. It was all fabulous, and I enjoyed every bit of it. Honestly though, I felt a bit guilty afterwards for indulging. I just tried to tell myself that indulging is okay in moderation. I don’t have to deprive myself, and I don’t eat bacon cheeseburgers and volcano sundaes every day, so it was perfectly fine to treat myself.
Today for breakfast though, my body craved some nutritious whole foods. Lucky for me, I prepared vegan overnight oats before going to bed last night. Overnight oats are made by mixing oatmeal with milk (I use almond milk) and letting the mixture sit in the fridge overnight. The oats soak up all the milk and become creamy and rich. It’s delicious!
Vegan Overnight Oats
1/2 C oatmeal (I’ve used both old fashioned and instant oatmeal. I’ve never tried using steal cut, but I think it would work the same)
enough milk to cover oatmeal (dairy, almond, soy, whatever you prefer)
Pour milk over oatmeal, until it is covered. Stir then cover with foil or plastic wrap. Allow mixture to sit in fridge overnight. In the morning, stir in sugar to taste, and fresh fruit as desired.