Stress Eating, a sort of Feeding the Active Writer post.

I know I’ve been spotty lately in posting to this blog.  There have been things going on that for the most part I don’t talk about here.  And I’ve been struggling with a number of issues.

And that brings me to the topic of this post.  I have a tendency to “stress eat.” Now, when you’re trying to bring your weight under control, while having issues that trigger the stress eating, you run into an issue.  You run into several issues.

One can attempt to just “tough it out” and resist the urge to stress eat but, the urge just grows, adding to the stress, until you finally break and gorge on something, which leads to disappointment and self-disgust which causes more stress, and there you are once again.

It’s enough to make a man snatch off his hat, throw it on the ground and stomp on it.

The trick, I have found, is to find something that satisfies the urge for stress-eating and does so either without breaking diet or not breaking it too badly so that you can continue to make progress once you get past the immediate issues.

To that end I’ve come up with a dish made with riced cauliflower and psyllium fiber powder and…stuff (the stuff varies).  The basic is to bring one and a half to two cups of liquid (more on that in a moment) to a boil, add in three cups of the riced cauliflower, then stir in a tablespoon of the psyllium fiber powder.  Simmer for a few minutes and you have something with about the consistency of oatmeal.  Add a bit more liquid and it’s closer to a soup.

The riced cauliflower provides bulk without adding a lot of calories or net carbs.  The psyllium fiber thickens the liquid giving it more “body”, and also helps with providing bulk so you feel full after eating.  Other stuff can be used to add protein, fat, or even more carbs to match what your daily goals are for your diet.

You can do a lot with it depending on what you do with the liquid and by what flavorings you add.

Use broth as the liquid and add a bit of meat cut into small pieces, some heavy cream to add some fat content and you’ve got a “cream of whatever” soup.

Broth again, a bit more liquid to thin it out a bit, meat bits, some olive or avocado oil for fat, and you have “chicken (or whatever) and rice soup”.

Use almond milk (possibly with some heavy cream to add some fat content) as the liquid, sweetener, cinnamon and maybe some maple flavoring and you’ve got a reasonable substitute for oatmeal.

Add curry powder, turmeric, cumin, and whatever other spices strike your fancy and you’ve got a sort of “curry rice”.

By controlling what you add to the basic cauliflower, psyllium, and liquid, you can go from just a few grams of protein and net carbs to a full-meal’s worth.

And it allows me to self-medicate with food for the various stresses I experience without wrecking my diet too badly.

2 thoughts on “Stress Eating, a sort of Feeding the Active Writer post.”

  1. I use shiritaki noodles for the same purpose. They have almost no food value but offer lots of bulk. Add something for flavor (low carb spaghetti or Alfredo sauce for example – I also make a cheese sauce with a little butter, tastes like macaroni and cheese) and add whatever else you have handy.


  2. I boredom eat rather than stress eat. Biggest problem is that when I am that bored I also don’t feel like cooking so then I tend to overeat garbage. Maybe boredom isn’t the word but I just don’t feel like doing anything.

    I tried some recipes of yours with riced cauliflower and they were pretty good, but then I had horrendous gas. I don’t eat it anymore.


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