gwiltypleasures

A word to the wise: arriving at boot camp with a bag of crisps in your luggage is a bad idea.

At first, I forgot they were even stowed away in my rucksack. But then three nights in, I found myself sat in my room at 8pm – absolutely starving! And the crisps suddenly started speaking to me – trying to lure me into eating them.

I called the boy. He counseled me to find anything possible to distract me since I would only feel guilty the next day. And he was right, but it wasn’t easy. The fruit tea just wasn’t doing it for me anymore.

When I arrived at NuBeginnings I was quite worried about the food situation – mainly because I’ve cooked for myself for years now and the idea of having someone else cater to me on strict regulations with no control on my end was slightly off-putting.

The boot camp ascribes to the GL (Glycemic Load) diet. To give a quick rundown, this basically focuses on glucose and how it affects the body.

Unlike the GI (Glycemic Index) diet – which became very popular a few years ago – the GL diet doesn’t only focus on the sugars in foods and how our body absorbs them, but also at how much glucose is in each portion size.

A nut burger with beetroot salad.

The reason glucose is the focused on is because it is the key thing that gives our body energy – but ‘good’ carbs on this diet are ones that release slowly so our body’s insulin levels don’t jump up and down as the body tries to adjust to that incoming energy.

The idea is to eat smaller amounts, more frequently so our body doesn’t ever ‘crash’ and we don’t lose energy. As Jennie said: “We make poor food choices (ie: junk food) because our blood sugar levels are low.” We just want to eat something quickly to give our body’s blood sugar a boost.

The theory with GL is if you keep your blood sugars in check, you’ll feel less hungry, get fewer cravings and the body won’t store the excess sugars as fats. There is also a big focus on eating meals slowly to allow time for digestion, staying hydrated and being ‘mindful’ of what you’re putting in your body.

Thai curry for lunch.

What I enjoyed most about this diet (and that’s a big statement for me since I don’t like ‘diets’) is that almost nothing is restricted. Okay, you can’t sit around eating chocolate bars, but you can eat loads of good things like almonds, olive oil, coconut milk, goat’s cheese, fish and avocados. Yum! It’s also about getting the most out of those carbs you are eating. So, if you eat a piece of fruit, for instance, you’re always meant to eat it with some raw nuts (like almonds or Brazils) because the protein helps slow down the release of sugar to the bloodstream.

At NuBeginnings, however, the focus is on weight loss so the portion sizes are even smaller than a person would normally eat. When you combine that with four or five hours of exercise a day, it means things like the crisp incident start occurring. And no one wants to face talking potatoes when they’re at boot camp.

My only other major difficulty with it was the lack of caffeine. Getting off of it was tricky – there was no tea or coffee, only fruit tea, which after a while does get rather repetitive.

Luckily, while there were restrictions, there was also Gary, the retreat’s chef. He’s been at NuBeginnings for two and a half years, having previously opened his own restaurant in Dorchester and spent time traveling the world to learn about varied cuisines. He is highly influenced by Mexican and North African flavours, both of which featured highly in his meals. According to Gary, guests “are not there to suffer by my hands.”

Chef Gary whips up a crisp sea bass with couscous and asparagus.

But he wasn’t always so convinced. When a recruitment firm told him of the job, he says he could only think: “You’re having a laugh.” He has since come around to it fully, finding interesting recipes that work within the restricted ingredient space. “I’m developing recipes all the time. But they change, depending on who walks through the door so I don’t work to set recipes,” he told me.

While I was there, food ranged from Thai coconut chicken with crispy vegetables, to baked figs with goat’s cheese and Asian sesame noodles with prawns and salad. There were delicious, there was no doubting that.

Gary admitted he’s not entirely a convert when he’s cooking for himself, but added he loves cooking to this diet because it not only challenges himself as a chef, but also because he sees real changes amongst many guests.

A pepper roasts for use in couscous.

“The satisfaction is something else, it is something I was never expecting. I see people who really need to change their lives around and I feel I’m in a very privileged position to help them. I wouldn’t be doing this if I didn’t believe in it. I just couldn’t,” he explained.

And I did feel satisfied for most of the trip. While the portion sizes were small, they were filling – the only time I found difficult was in the evening when we were eating at 6pm and then not again until the next morning. I also didn’t stick to one of the ‘mindful’ eating tactics of leaving a bit of food behind on the plate – I was a clean plate gal myself. But, otherwise, I liked the GL diet because it seemed quite logical really – don’t overeat, don’t eat processed foods, don’t let yourself go long between meals and listen to your body.

In the end, the bag of crisps stayed unopened until I arrived back home. But I did, admittedly, have a few secretive mints when I was starving! But, I also survived…boot camp, exercise, food plans, the whole kit and caboodle. And knowing that was ever so pleasurable!

I was a guest of NuBeginnings. For more information on the boot camp, visit: http://www.nubeginnings.co.uk

Tags: blood sugar, body, boot camp, chef, cravings, diet, eat, eating, energy, exercise, food, GI diet, GL diet, glucose, hungry, meal, portion