Not About the Cake

I recently celebrated my birthday. This year was different because I sheltered in place. The other difference was that I had zero desire to stuff my face with cake, cookies, or any of the unhealthy food I would have usually eaten.

On my way back to good health, one of the lights that turned on in my formerly addled brain was the one that spotlighted all of those it’s only one day excuses I made any time I wanted to indulge. Until that happened, my birthday was just another special-occasion excuse to eat anything I wanted for days, and when friends and family actually encouraged me to binge. Not that I needed any encouragement.

I loved Italian food, Chinese food, Mexican food, or any food that came on a charger-size plate.

I followed each meal with cake or some other calorie-bomb dessert. Sometimes I ordered huge restaurant desserts-for-two, partially eat them, and then take the rest home and finish it off as soon as I hit the door. My coworkers always brought a supermarket cake. Again, I took the leftovers.

I loved to make my birthday last as long as possible. For several days, sometimes stretching over a couple of weeks, I would drop any pretense of eating mindfully. I told myself I deserved to party.

Here’s what else happened, and I’m sure it has happened to you. I fed the food pig, and that sucker was in hog heaven—temporarily. When the parties ended, I always had gained at least five pounds and, in some years, more. Then the guilt set in and, once again, I’d swear to lose weight.

This year, my birthday celebrations started with an early-morning remote session with my yoga instructor. My two best friends bought me a portable ballet barre so I could keep up with my classes online. My daughter and I had a socially distant visit. She brought a plant from her backyard for my garden, and I waved from my kitchen window. That evening, my best friend and I cooked healthful dinners and shared a bottle of wine while we celebrated via Skype. More visits followed the next week. None included cake.

Food is no longer the focal point of my life. I’ve learned to listen to my body. I eat when it’s hungry, not when my head is. I lost 122 pounds in three years. My transition from an unhealthy, overweight woman in denial took more than twenty. I hope yours will be shorter.

Start where you are right now. You know that within the next month, perhaps week, you will celebrate something. Avoid the cake. You can do it. One bite. One choice. One day at a time. Then when your birthday rolls around again, you’ll be able to celebrate yourself instead of the food. You will give yourself the best gift of all—your health.

Chickpeas are full of protein and versatile as a side dish, main dish, sandwich, or in this quick and easy salad. Tailor it to your own tastes by experimenting with different spice combinations. Enjoy!

Chickpea Salad

Prep time 5 minutes

Serves 4

1 can chickpeas (garbanzo beans), rinsed and drained

½ cup celery, chopped (about 1 large stalk)

½ cup red onion, chopped (about ½ medium)

½ kosher dill pickle, finely chopped

Juice from one medium or ½ large lemon

¼ cup vegan mayonnaise (I use Vegenaise Soy-Free)

½ teaspoon garlic powder

½ teaspoon Bragg’s Organic Sprinkle

½ teaspoon dried basil, crushed

1 tablespoon Old Bay Seasoning

½ teaspoon black pepper

In a medium-size bowl, mash chickpeas with a fork until broken into small pieces. Add the rest of the ingredients and mix well. Adjust the seasonings to taste. Serve over mixed greens and baby spinach.