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Dessert - ohmygod, my friend Paul made individual chocolate souflees from an Emeril recipe - topped with chocolate sauce with frangelico. I ate half - it was amazing.
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Glory this is what I make. It's great for portion control. And I make just enough for everybody but me - usually. It is such a smash hit every time I make it. I'm making it again for the upcoming holiday of Rosh Hashanna. In fact, I'm making it probably later today or tomorrow and freezing them raw. Then you bake them when you're ready to serve it If you want the recipe, let me know.
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"I don’t know if you find this to be true, but my success in maintenance is directly tied to the simple food environment I’ve built around myself. I arrange things so that I’m rarely challenged, so that I’m the one in control of the food that surrounds me. I’m happy and safe in that familiar environment, but now I’m outside those boundaries and I’m struggling."
For the past 2 weeks, I've been in my perfectly on plan bubble - no temptations. The second I put my toe outside the bubble - whammo! After 4 years, I still need to get better at dealing with the "real world"
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I can absolutely, positively without a doubt relate to this as well. Part of my success, was indeed setting myself up for "success". I'm always fine in my own little environment, 99.9% of the time. It's when I venture out that disaster easily strikes.
But like I said earlier, when I'm in a good groove, I find the tempting stuff, waaaay less tempting.
Whenever I do have to step outside my comfort zone, I try to do so with a plan in place. In other words I really decide BEFOREhand, which "event" I will splurge at. But truth be told, I still find it easier to plan NO splurges. I know that sounds extreme, but for me, it's still just easier to say no
all together then to leave the door even a tiny bit open. As soon as I open up that door, no matter how tiny - the waves come crashing down on me and I go overboard, I OVERDO it. I really, really need to work on this.
