Hello, Corn

If you are new to the blog my sister and I have completed a Whole40 for Lent and are in the reintroduction phase of the plan.  During this time period you’re granted an all access pass to the backstage life of Whole30.  This is our first Whole30 experience and we loved it.

The first food we reintroduced was fordhook lima beans from the legume/pea/bean food group.  No problems for either of us.  No hunger or cravings and no indigestion for sister which was a big step for her.

The next food group was corn.  As predicted, the reintroduction was interesting.  Unlike the fordhooks, where there was only happiness I got to eat them, the corn reintroduction did produce some reactions.

Sister found a recipe for a corn salad on Pinterest she wanted to try.  She had to go out at lunch time so I mixed it up and let it sit for about an hour so it could marinate a bit.

First of all, it tasted good.

But.

It was not satisfying.  I knew while I was eating it that I was going to be hungry.  In fact, I was hungry while I was eating it.  All I could think of was what could be added to it.  Avocados would have helped but ours had gone from ‘not yet’ to ‘rotten’ overnight.  Avocados are known to do that.  I did manage to salvage half an avocado out of three but it wasn’t enough to make a difference.  Black olives would also have been a good addition.

Sister loved it.  And she loved it even more when she added some homemade mayonnaise to her salad. I told her I wasn’t satisfied and we were just eating a bowl full of carbs.  Sister suggested it was because the salad contained no meat but I had eaten mine with a side of carnitas.  It hadn’t helped.

Honestly, I’ve been more satiated after eating a salad consisting of mostly lettuce than I was of this dish.

I was an unhappy camper.  I wasn’t satisfied and toward the end of the afternoon I was stomach-growling hungry.  That’s something we never experienced while doing our Whole40.

So, would I rule out this corn salad altogether?

No, it was good.

But.

As a side to a meat and another vegetable.  Never as a stand-alone dish.

I am pleased that I was able to pinpoint my reaction so easily.  It was almost immediate.  I seem to have absorbed more from the Whole30 book than I realized.  I wondered if I would have any problems with the sweet starchiness.  I didn’t have any residual cravings.  The only thing I wanted was some squash or green beans because I was hungry and the ‘sugar dragon’ didn’t even twitch.

We had breakfast for supper – grits – and it was much more satisfying.  Sister eats eggs {{shudder}} and mixed some leftover zucchini and carnitas in the egg to go with her grits.  I had turkey sausage with mine.  I exceeded ½ cup by far but I was hongry.  (Hungry with an attitude.)  It was a much more satiating meal.

Eating corn twice in one day I was concerned about my blood sugar but it didn’t do anything wild or crazy.  The next morning it was still right where it tends to be in the morning.  I think that is because we have been eating clean for over a month.  The corn by itself was not enough to throw anything out of line.

However, even though the reintroduction stages are explicitly laid out in the Whole30 book, I did experience some lingering guilt feelings.  We were eating a ‘banned’ food.  I didn’t have any such feelings about the fordhooks.  The only guilt attached to those was when the pot boiled over.  (See, inside information.)  I don’t know why the difference.  Perhaps I’ll find the answer in the food freedom book.

Corn Salad

Light and tasty side dish

Ingredients

  • 1 10 oz bag of steamed corn
  • 2 whole avocados, chopped
  • 1 cup grape tomatoes, halved
  • 1 medium English cucumber, thinly sliced
  • 2 tbsp red onion, minced
  • 1 whole lemon, juiced
  • To taste black pepper
  • To taste salt
  • 2 tbsp olive oil

Instructions

  • Cook corn according to package directions.  
    Pay attention to which side of the bag goes up.
  • Place the corn in a large bowl and let cool.
  • Add remaining ingredients and toss together.

Notes

This would also be good with some sliced black olives.

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