No Spoons Cooking

To start off my health journey, I baked cookies. No, really. I’ve been thinking about it, and I’m standing behind this choice. I want to make all of my foods and stop relying on convenience foods. They’re unhealthy. They’re expensive. They’re likely to be contaminated.

Eating gluten-free has felt a little like a punishment. The delicious, and oh-so-unhealthy carb foods that are now out of bounds probably always should have been, but going cold turkey on them hasn’t worked.

My new plan is to stare my choices right in the eye. When I eat a cookie, I should pay attention to just how much sugar is in it. And enjoy it to my fullest extent. I do too much mindless eating, too much ‘too tired to cook’ eating, too much ‘just one is fine’ eating.

I now have a pile of …adequately tasty cookies. I miss wheat. I miss gluten. Rice flour just isn’t the same. Oh well, there’s less of a chance I’ll much through them all at once.