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*this* John W. Hays' take on things and experiences

Posts Tagged ‘chex mix

Occasional Lapse

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Despite any perception my blogging may lend to the contrary, the path I am on in a quest toward optimal health in mind, body, and soul is not one of unwavering perfection. It is not uncharacteristic of me to fail to live up to my own expectations at random intervals along the lifetime trek of intending to make healthy choices.

The secret to success hides in one very simple and obvious step. Never let an occasional lapse permanently redirect focus away from the primary long-term goal.

In an exercise toward teaching by example, I am sharing today’s post for your reference, but I am really writing this message to myself. I need to take heed of this:

It is okay that I failed miserably on Saturday to control my impulse to eat too much Chex mix. Also, overindulging on the arguably best blueberry scones Cyndie has ever baked, in addition to the generous serving of her banana cake with homemade dark chocolate ganache frosting, and then, come dinner time, agreeing with Cyndie that neither of us felt hungry enough for a meal.

An hour later, giggling like kids left unsupervised, we decided to have a bowl of ice cream as our dinner, instead. Oh, so despicably decadent.

Does this mean I have given up on striving to limit my daily dose of added sugar to World Health Organization suggested levels? No, it does not.

It means I ate more carbs than I should for one day, despite my goal to do otherwise. That’s all.

By the next day, I was back on track measuring my servings to monitor my intake.

Luckily, I have a new taste treat to satisfy cravings on the cereal front, thanks to Cyndie’s willingness to explore the grocery shelves for lower sugar options for me.

Even though it was Gustola Granola I was gushing over a month ago, my desire for variety drives me to seek alternatives to exclusively eating granola for breakfast during the week. Today’s cereal-crush is Heritage Flakes® from Nature’s Path Foods.

It’s got millet! Say no more. I have a thing for millet.

Oh heck, I will say more. Heritage Flakes cereal has only 5 grams of added sugar in a serving size of 1 cup! That’s impressive. I generally need to limit my serving sizes to 1/4 cup of most cereals I like in order to stay close to 5 grams.

That doesn’t mean these flakes don’t have a sweetness to them, though, but it’s a more satisfying sweet coming from the multiple grains. That wonderful flavor is then bolstered by a fantastic crunchiness that really helps to set this cereal apart from most others.

With that, I will say, “Onward toward optimal health,” regardless my occasional temporary lapse!

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Kitchen Aromas

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Honestly, I don’t feel worthy of the aromas that greeted me from Cyndie’s kitchen when I walked in the door after work yesterday. She pulled me all the way into some of my fondest November memories with a robust batch of fresh Chex mix roasting in the oven.

Threw me back to Thanksgiving day parades, afternoon football games, and my dear ol’ mom.

I don’t know which came first. Did my love of cereal lead to an overwhelming attachment to Chex mix, or did my fondness for Chex mix lead to my mind-boggling passion for cereal?

No sooner does the mix come out of the oven and Cyndie puts in a pizza crust to pre-bake.

Not one to avoid a challenge, she was working her magic on an untested recipe for an adventurous fresh cranberry balsamic white pizza.

I can sincerely say that this did not bring back a single memory or aroma from my past. I can take, or leave, an arugula salad on my pizza, but ricotta cheese in place of a good salty tomato sauce left this experiment lacking.

It looked tantalizing, though.

Just needed more sauce and maybe a heaping crown of mozzarella cheese for my tastes. And bacon.

What?

That was Cyndie’s idea. We read somewhere that the most common ingredient in contest-winning recipes happens to be bacon flavor in some shape or form.

We both got a chuckle out of that.

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Written by johnwhays

November 14, 2018 at 7:00 am

Cereal Torture

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With our Thanksgiving holiday less than a week away, the inevitable overindulgence of delectable foodstuffs is close enough to taste. Yesterday, Cyndie unleashed the first assault with one of my all-time favorites: Chex mix.

The most difficult healthy change I made in my diet when I decided to monitor my daily sugar consumption was to control how much cereal I ate. Sure, I love ice cream as the absolutely best treat around, but I even garnish some of the best scoops with Grape-Nuts cereal to take it over the top in extravagance.

Admittedly, one of my big reasons for loving cereal so much is the fact it is ready-to-eat without cooking. Can you say instant gratification?

Unfortunately, most cereals are also high in sugar, among any number of other less than ideal potential additives. While I used to avail myself of unfettered bowlfuls, my servings now are precisely measured to keep portions at or below 10 grams of sugar per meal.

It’s torture.

I have one other persistent craving. I like snacking almost more than a meal. Appetizers are better than dinner. Finger foods are the best!

Yesterday, the house smelled amazing. There was a fire in the fireplace and Chex mix baking in the oven. Butter and salty spices slathered all over the cereal, pretzels, garlic chips, and nuts, slowly roasting.

This morning the giant oval roasting pan filled with gold sits atop the stove and I am desperately trying to pretend it isn’t there.

I already snitched a double-dose beyond my ration yesterday, so I would like to demonstrate a little more restraint today.

Cyndie is gone for the day, so I had a very respectable serving of some banana nut crunch flakes for breakfast. Two bowls of a half-cup each. Ten grams.

I closed the box and put it away. Washed my bowl.

Then I lifted the lid on the roasting pan, just to see if the treasure was still there.

Yep.

I told Cyndie yesterday that I noticed she forgot to include any Cheerios.

As if that will make it any easier for me to resist.

Oh for the love of cereal.

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Written by johnwhays

November 18, 2017 at 11:19 am

Snow Arrives

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The drive home from the day-job yesterday was a fascinating adventure in the full gamut of transitioning to winter precipitation. It was wet at the start, then turned in to a variety of audible ice hitting the windshield before becoming heavy snow. Traffic slowed to a crawl as the visibility dropped and the sides of the road turned white.

The delay only added a half-hour to my commute because no sooner did I clear the delay occurring at the sharp curves where I94 touches I35E near downtown St. Paul, when the precipitation slowed and flakes transitioned back to ice.

Speeds picked up again and before I knew it, snow was no longer visible on the shoulders. As I reached the Wisconsin border, the roads were dry again. Before I made it home, I passed through one more brief barrage of clattering icy precipitation followed by calm.dscn5494e

I stepped in the door to find Cyndie had Thanksgiving preparations well under way. My favorite cereal treats, and a major threat to my control of daily sugar calories, were prominently displayed on the counter. Without hesitation, I grabbed a handful.

Instant reward in the pleasure centers of my brain!

On top of that comfort, there was a warm fire in the fireplace and she had dinner all planned.

I’m spoiled rotten and I admit it.

dscn5500eAs the night wore on, the weather I had driven through earlier arrived and began coating the world outside our door in a beautiful blanket of snowflakes.

This is more like it. Let it snow, let it snow, let it snow.

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Written by johnwhays

November 23, 2016 at 7:00 am

Posted in Chronicle

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