I think I’m pretty much recovered from the holidays (and my birthday). 2011 is well on its way, and I’m finding my groove. I’m also finding myself making some compromises. “Maybe it’s OK to eat Orowheat buns. They’re HFCS-free, high fiber, and low calorie. And darn if they aren’t the right shape for burgers.” “Come to think of it, salmon burgers from CostCo are pretty healthy, on the whole.” “That recipe looks like it would hit the spot, even if it does call for a roll of croissants.” And so on. Still going whole-grain where I can, still going for unprocessed, homemade, and organic foods where it makes sense. Still going CAFO-free on meat, organic on milk, and cage-free+organic on eggs. But I’m approaching it all with a little bit more of a sense of balance.

And you know what? I’m happier.

So may it go with the “no sugar until the end of February” thing, too. I’ve had ketchup in restaurants (regular Heinz has HFCS), and I even had a hot buttered rum with a little bit of whipped cream, on Saturday. (The scandal!) I can’t make myself feel too guilty for that. I think “I’ll mostly avoid processed sugar” would have been a better rule. In fact, I hadn’t really thought about it until now, but the fruit salad I’m eating (with plain Greek yogurt! yum!) has a few canned fruits “in light syrup” in it, so it’s totally not allowed. But it’s fruit–at least, mostly fruit. I drained off the syrup and put in as many “canned in juice,” “canned in water” (bleh!), and frozen fruits as I could. If I were to follow the rule to the letter, I would not be eating fruit and yogurt right now. And what could I possibly be eating, instead, that would be healthier?

Anyway, as far as the Challenge goes, I find that if I don’t have some easy things around, I fail. I am trying to eat homemade every day, not spend every day cooking. So I spent Sunday cooking up a storm. I now have a bunch of black bean burgers (do follow the commenters’ suggestions about draining everything REALLY WELL; also, I use oats instead of bread crumbs, to good effect) joining those salmon burgers in the freezer, plus those sandwich buns on hand to eat them with. There’s also a batch of pineapple carrot muffins (I can post the recipe if anyone wants it—they’re super easy!) in the freezer for quick breakfasts/snacks. I cooked up a package of chicken for some chicken tetrazzini (I used whole wheat spaghetti, regular parmesan, nonfat evaporated milk, fewer mushrooms, and some peas, but otherwise followed the recipe as is–it’s quite good) and put the extra in the freezer, to grab and throw into sesame noodles (add a couple of handfuls of chicken and broccoli, and split that recipe in half for a tasty one-pot entree for two) or maybe chicken noodle soup, in the future.

I also made the brunch bake I linked to in the first paragraph, roll of low-fat croissants and all–I used 5 largish strips of bacon, instead of the sausage, and I think I need to add an egg or two to make up for the smaller mass of meat-product; as it was, the crust made up about half of the bulk. But it was good! We enjoyed it on Sunday, and I’ll eat the remaining four servings over the next few days, for breakfasts. It can’t be an every week thing, but it is definitely going in the rotation!

You’d be amazed at how much calmer I feel with all of this stuff in my freezer, to be pulled out and warmed up with minimal difficulty (or waiting!) on low-energy evenings. I have more than a week’s worth of meals planned and ready, and that feels good. I mean, yes, it’s fine and healthy to do this Challenge, for its own sake. But I’m glad to be gaining some strategies and figuring out what compromises I need to make with myself so I can continue these good habits past October, too.