Only a Week Left? Final Ramadan Reports

Checking in to you live from the last week of #ramadiet2k17 and y’all, it’s hot! We were in the midst of a heat wave last week, which promptly followed a cold snap that I was not at all complaining about. But here we are, nearly at the home stretch. It flies by every year. Let’s finish strong!

I’m going to tell you about what I’ve been making and eating. Because of this diet where I’m avoiding simple carbs and added sugar, I get to be creative not only about my savory meals but how I stay content with some alternatively sweet treats.

One of my favorite ways to break my fast (after a date or 3) is with a smoothie. Bananas, peanut butter, frozen blueberries, almond milk. It’s easy and full of good stuff, and sometimes I even freeze it for a frozen dessert.

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A great breakfast hack I’ve been doing all month is making French toast with Ezekiel bread. This idea also comes from my friend Rebecca, healthy eating extraordinaire. I soak slices of bread in almond milk, egg, vanilla extract and cinnamon. I don’t like almond milk on its own, but when it’s being used for something like a smoothie or French toast, you can’t taste it anyway. And when I say soak, I mean it – the bread isn’t ready until you can squeeze it in the center and batter squishes out. This will take around 30 seconds. I make the batter in a shallow tupperware the night before to save time in the morning. I put peanut butter, maple syrup, and sometimes fruit on this French toast, and satisfies my sweet tooth just fine. Yes, I’ve allowed myself maple syrup as my one sweetener for the month. Frankly, this French toast kinda needs it.

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I always make sure to keep oatmeal in my suhoor (pre-dawn meal) rotation to regulate my cholesterol and stay fuller longer in the morning. Don’t be discouraged by oatmeal. There’s so much you can do with it. Add fresh fruit, honey, toasted nuts, coconut oil, nut butter, dates and other dried fruit…the possibilities are endless. Think of it as a vessel for things you like instead of just morning sludge. Get creative – I know you can do it, I promise.

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As we approach the final days of Ramadan, Muslims around the world get focused on their worship with prayer, reading the Qur’an and more. In the last ten nights is Laylatul Qadr, or the Night of Power. This is the night that the Qur’an was brought down for mankind. It is believed that this night has the strength of 1,000 months, so any good deeds (prayer and charity, for example) done on this night are considered as if they were done for 1,000 months. As you can imagine, it’s a particularly spiritual time for Muslims, and many spend longer hours at the mosque at night praying. In a week will be Eid al-Fitr, marking the end of Ramadan, full of food and festivities. Check back in soon to see how we throw down in NYC and some final reflections. Stay cool, friends!

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#notevenwater? Dispatches from Ramadan 2017

We’re already a third of the way through Ramadan, and I’m thanking God for the mild weather in New York City thus far. When it’s hot, chugging hella water is just as important, if not more important, than what you eat for suhoor, the meal you have before dawn breaks – because you can’t eat or drink when fasting. The first thing I grab when I get up at 3 am is my big Nalgene bottle and I fill it with water, making sure to finish it before I go back to sleep. When breaking my fast, either at home or with others at the Islamic center, I have the same bottle by my side, and I’ll usually try to have another glass before I go to bed. Yes, our bodies can do amazing things under some duress, but water plays a very important role in their general functionality (think muscles – that means the brain!). So don’t stress it if you don’t have to. Stay hydrated folks, fasting and otherwise.

As far as this diet goes, I will say it’s been exciting to cook both hearty and tasty food for myself. And I was feeling great about avoiding sugar and empty carbs, appreciating life and all, until yesterday when I was arranging those jam-in-the-center sandwich cookies on a platter for the bake sale at my Islamic center and started considering a weekly cheat day for the rest of the month. But then I thought about how amazing the first cookie to hit my tongue will taste, and how impressed and content I will be with myself for my self-restraint. To make up for the lack of sugar, I’ve been eating sweet strawberries from the market straight from the pint, and popping back dates like chocolate chips. Dates are the traditional food to break one’s fast with, as Prophet Muhammad (peace be upon him) said to do so, around the 6th century. Lucky for me, dates have a lot going for them: fiber, potassium, magnesium and copper. I used to dislike dates like I dislike figs, but now I love them. Besides, when you haven’t been eating for 16 hours, there’s an extra dimension of taste once your lips touch food again.

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One dish I learned to make from my friend Rebecca is chicken and bulgur. It sounds unfortunate, but Rebecca fed it to me for dinner a couple weeks before Ramadan, and I asked for seconds. It’s super easy, filling, and good to boot. Here’s my adaptation; check Rebecca’s wellness blog for the original recipe!

 

Chicken Bulgur
Makes over 4 servings

Ingredients
3 cloves of garlic
1 sweet onion, chopped
1 lb ground chicken or other meat
Oregano, garlic powder, and other Italian seasoning to taste
Salt and pepper to taste
1 cup bulgur
24 oz pasta sauce

Heat cooking oil in a large pot and sauté the onions and garlic. Add the chicken and season with the spices/herbs, salt, and pepper. Add the bulgur once the meat has browned, a few minutes. Stir the bulgur and the pasta sauce. Season again to taste. Let simmer until the bulgur turns soft, about 10 minutes. Serve with vegetables.

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If you’re wondering why this month’s photos have some questionable lighting, recall that I cannot eat during the lovely daylight hours #nothingisstaged #reallife #realdark 😛

Come back later for more communiqués, vis-à-vis fasting in this blessed month of Ramadan!