This is Us

I read an article recently about how most children, when it comes time, don’t want any of their parents “stuff”.  There’s a minimalist movement going on and this stuff is seen as clutter and junk.  While I also like to live a very minimalistic life, there are some “things” I just won’t part with.  I don’t see these things as junk, or clutter, rather I see them as a way to tell my story and that of those who came before me.  Yes, most of these items are really just “things”.  Yes, most of these items do create some clutter in my home and require care and cleaning.  But, I see them as a way to visit with my family and keep those who have come before me close to my heart.

Today, on this rainy Sunday morning, my husband and I set out to wash all the items in a large wall unit in our living room.  It’s time to get ready to host Christmas dinner and to deep clean the living and dining room.  We barely use these rooms anymore, as it’s just the two of us.  Washing each item today took me on a nostalgic journey down memory lane.  As my husband carried each piece to me in the kitchen for hand washing, he began lamenting that we have way too much stuff.  I tried to explain to him, though I’m not sure he got it, that each item has a story connected to it.  I even tried to tell him a few of the stories to prove my point.  He smiled and continued carrying things back and forth for a few hours, not convinced but no longer complaining.

When my grandmother, lovingly known as Nanny, passed away 30 years ago my dad called and said they were cleaning out her apartment.  He asked if there was anything specific I wanted to have.  I told him I really only wanted two things – her green piggy bank and her junior high school autograph book.

Those were two items that nobody else would want and truly the only things I wanted.  I wasn’t interested in her pots and pans, her furniture or television.  Rather, I wanted a piece of her story, her journey through this life.  I wanted something that connected me to her, in a very personal way and would stay with me through my time without her.

When I was growing up, we didn’t need to wait for Christmas to see our family.  Most of my family lived in one apartment building on Seneca Avenue in Ridgewood, NY.

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A recent photograph of 932 Seneca Avenue. I can still see my Nanny at the top right window waving to us after we dropped her off at home after her visits with us.  

My Nanny and Baba had a apartment on the top floor.  Across from them, lived my Uncle George and Aunt Rose and downstairs my Aunt Catherine and Uncle Jimmy.  In the next building, lived my Aunt Rose’s family.  These were magical times, though we didn’t know it at the time.  Who knew that years later most families wouldn’t live like this, that this would be the exception, not the norm.  I spent most of my Sunday mornings at this apartment building visiting.  Many mornings we played Pinochle or Canasta and many mornings we just spent time together.  One thing I loved to do as a young child, was to pour out all the coins in my Nanny’s piggy bank.  I loved to sort and count the coins and tell her how much money she had in the pig.  Sometimes I helped her roll the coins to take to the bank and cash in.  My Nanny didn’t have a lot of money, so collecting change was a way she saved up to buy the extra things she wanted.  Having this piggy bank on my dresser, still holding some of her coins means the world to me.  When I look at it, I can still see myself as a small child pouring and counting as she and my dad sat in the kitchen sipping coffee and eating crumb cake.  I can hear her radio playing and her canary Chip singing along happily.

My Nanny also had an autograph book in her apartment when I would visit.  She never let me read it, or play with it, but I knew of its existence.  I am by nature curious and fascinated by stories from the past.  I love looking at old photographs and hearing about the people living in them.  I knew this book meant a lot to my Nanny, but just assumed it was the reminder of her youth that made it so.  When I received the book after she died, I spent time reading each entry.  Many are faded as the book is from 1928, but it struck me how similar the entries in this book were to those of today.  As I read, I imagined the people who wrote them, so young and full of life as they were setting out on their journeys.  I had no idea really who anyone in the book was, but as I saw multiple entries from someone called Wuff, I began to wonder who he was.  Finally I realized that Wuff was my grandfather and these were secret love letters he was hiding in her autograph book.  My grandfather was much older than my grandmother at 29, when she was just 14, scandalous really.  I believe he was hiding these notes in this autograph book so as not to be discovered.  How truly special this book is to me, even 30 years later.  I haven’t read it in awhile, but today as I took my trip back through time, I pulled it out.  I won’t share any of the personal notes, but here are a few of his playful messages.

Today, I wonder if nobody wants this so called junk anymore, who will carry forward these stories.  How will we preserve our past?  I know you don’t need a lot of stuff, but these personal items carry our stories.  Surely we can downsize these items, but do our children really need to throw them all away?  Maybe, we need to return to these days gone by to realize the importance of keeping our memories.  Having these trinkets helps me remember and tell the story of us.  I can touch each one and conjure up a memory of a person and a moment that was shared.  I hope that the generations to come can find a place for them in their hearts and homes, for if not many precious memories will be lost.

Here are a few trinkets I visited with today and the special memory attached.

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My dad gave me the Lladro on the left on the day my daughter was born.  It depicts the love between a mother and daughter, as well as my love of reading and the stories that connect us.  Lladro on the right belonged to my mother. It was bought by my dad when he was a young, beat copy working in Jackson Heights.  He came upon a store that sold china and Lladros and purchased many treasures for us throughout his career.
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A Lladro gifted to my by my brother after his trip to Spain.  While they were away I took care of their house so they purchased this for me as a thank you.  This was from the 1980s and in the height of my obsession with aerobic class and leggings.
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Housewarming gift given to my parents by my Nanny & Baba in the early 1950s.  This handmade pottery was used through their 60 year marriage for snacks and candy at any party my mother had.   Totally not my style, but I can still see it in its grandeur filled with love.  Mom cared for it lovingly as I do now.
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My mother loved to be modern and this vase was one of her first purchases as a new bride decorating her apartment in the early 1950s.
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One of the many equestrian awards my daughter won   This was won with her first pony, Spring, for Pony of the Year.
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My daughter on Christmas morning when she received her second horse, Blue Whisper.  My parents and I went down to the barn with her on a very cold December morning.  She was in fourth grade at the time, about 9 years old.   These two horses loved each other and gave her such joy and success in the horse show world.
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Cathy and Blue Whisper at an Eventing competition.  This picture captures his fire and her joy riding and competing.

I’d love to hear about items that carry special meaning for you. Feel free to drop me a line below and share your story.

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Compromises

Revisiting this recipe today as we watch football. This is a very easy and delicious Sunday sauce. Hope you enjoy!

Reclaiming My Health

Sunday dinner is taking a different twist today.  We have been eating a lot of comfort meals lately and many have been meat based. Today, we are enjoying one of our favorite meatless Sunday sauce recipes.   My husband brought home a nice large eggplant today with hopes I’d make eggplant parmesan again.  Since we just had that last week, I decided to turn this beautiful eggplant into a meatless meatball for our sauce.  We’ve had this meal before and it is a nice change of pace from the traditional meatball, and surprisingly quite tasty.

My brother and my niece are both vegetarians.  George grew up on the same meals as I did and has commented on my recent blog posts.  I knew he wouldn’t be eating them though and began to wonder how to offer meatless versions of these family traditions.  I will be experimenting with that concept over the…

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Summer Blues

Thirty one years ago this week, my husband, baby and I moved into our home.  My son Robert celebrated his first birthday in our first home and days later we moved into our current home.  My son had not yet walked and I secretly suspect he was waiting to be here in our forever home to take those first precious steps. DCC21A57-578A-4B78-A37B-50193FC2D619 Thirty one years later our son is off in South Carolina enjoying his birthday weekend.  It seems we blinked and time just passed us by so quickly.

Labor day weekend is the weekend I prepare to go back to working a regular schedule.  I’ve read countless messages about how quickly the summer has flown by and how hard it will be to send our children back.  I remember those days so well.  Trying to carve out those last few precious moments of summer with my children.  Swimming in our pool, dreading the return of strict schedules and routines that would cramp our memory making times.  Unfortunately, time stops for nobody and here we are once again on the eve of another year upon us.

My son Robert is off enjoying his birthday with friends and we won’t get to spend it with him.  We had a quiet weekend at home and got to see our other son and daughter for a bit this weekend.  I’m really longing today for those days gone by, but know that all is as it should be.  Our children are happy and that is truly all that matters to us both.  If you’ve spent the summer with your loved ones, you’re lucky.   Don’t wish these days away, as hectic as they may be.  Hold tight to your little ones for they will soon be grown and off on their own.

Today I decided to make a nice comfort meal for my husband and I.  I got the slow cooker going this morning to make a nice hot pot of chili.  I know that wasn’t a great choice on a 100 degree Monday, but it sure hit the comfort spot.  I made some grain free biscuits with it and they really hit the spot and won’t upset my stomach tomorrow.  My stomach has already got enough butterflies heading into the new school year ahead.

Slow Cooker Chili

Ingredients:

  • 1 lb. ground beef
  • 1 medium onion, diced
  • 4 cloves garlic
  • 2 red bell pepper, chopped
  • 3 stalks celery, chopped
  • 28 oz. can crushed tomatoes
  • 1 cup of chicken stock
  • 2 tbsp chili powder
  • 1 tsp cinnamon
  • 1/2 tbsp cumin
  • 1/2 tbsp adobo sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne

Directions:

1. In a large skillet, sauté the onions and garlic over medium heat. Add in the ground beef and cook until browned. Drain the excess fat and then transfer the meat mixture to the crock pot.

2. Add in the bell peppers and celery. Top with remaining ingredients and spices and stir everything together. Cook on low for 6-7 hours. Serve warm.

 

Biscuits

Ingredients:

5 egg whites
2/3 cup almond flour
1/3 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1/4 cup almond milk
2 tbsp coconut oil

Directions:

1. Preheat the oven to 400 degrees F. In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the coconut oil and almond milk.

2. In a separate bowl, beat the egg whites until peaks form. Fold into the flour mixture until combined.

3. Line a baking sheet with parchment paper. Scoop about 1/4 cup of dough onto the baking sheet to form approximately 9 biscuits. Bake for 12-15 minutes, or until golden. Serve warm with a drizzle of honey or butter.

*Biscuit recipe courtesy of Paleogrubs.com

 

Back to School

Somehow I blinked and the summer of 2018 has ended.  What a great summer it has been with so many days of sun and fun.  Now I need to prepare to return to a full work schedule and longer days.  I work all summer, so there’s no worries about coming back from an eight week break.  That long break, though I loved it, used to make it so hard for me to get back into a routine.  During the summer, the pace is definitely much easier and there is far less stress on me.  Mainly, I am planning for the upcoming year, organizing, learning and working normal hours.  What will be missed the most by me is having more time to workout in the morning without rushing to be at work super early and getting home before dark.  I’m also worried about keeping my nutrition clean once stress comes barreling my way again.

I’ve been testing out some easy, quick, nutritious recipes these past few weeks of summer to prepare for the return of my full schedule.  If I am to keep my nutrition in line, I need to have an arsenal of healthy and quick meals that I can get on my table in 30 minutes or less.   There are so many websites offering healthier versions of recipes and its been fun searching out new ones to try.  We’ve had some winners and some losers in the recipe category and I’m so thankful for my Plant Paradox community for their networking and sharing of recipe makeovers.

This week’s winner was a quick, easy shrimp recipe.  Shrimp is high in protein, about 20g for 3 ounces.  It is also very low in fat and carbohydrates, making it a nice weekly choice for lean protein.

Shrimp & Cauliflower Rice

Ingredients:

  • 15 pieces raw shrimp, shelled and de-veined
  • 3 tbsp extra virgin olive oil
  • 4 garlic cloves chopped
  • 1 tsp red pepper flakes (I like a little more)
  • 1 tbsp lemon juice
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste

Directions:

  1. Add the olive oil, red pepper flakes, smoked paprika and garlic to a bowl.
  2. Add shrimp to the bowl and toss to coat.
  3. Pour the shrimp into a skillet and sauté.  (I like cast iron)
  4. Sauté for 1-2 minutes.
  5. Turn shrimp over.  Sauté  another 1-2 minutes, until pink.
  6. Squeeze juice from 1/2 lemon (1tbsp) into skillet and stir to evenly coat.  Cook an additional 1-2 minutes.
  7. Season with salt & pepper.
  8. Serve immediately over cauliflower rice.

I found a package of organic cauliflower rice that I steamed quickly and topped with a little garlic and oil.   The meal was delicious and the paprika gave the shrimp a beautiful color and smoky flavor. If smoky is not your thing, just eliminate the paprika.  It’s just as good without it. This meal from start to plate took about 15 minutes.6BEA921F-1231-4EC5-8F0E-A4198E52CE76.jpeg

 

Good luck to all school personnel returning to work this week.  With a little planning, we can and will maintain our healthy eating habits this year.  If you have a plan for the year ahead that you’d like to share, please leave me a message below and I’ll contact you.

 

 

 

Change is Good for the Soul

I’ve been running since I was a young girl, that’s all I really did.  I did track team for some time in junior high school, but didn’t wish to continue in high school.  I was never a fast runner, slow and steady was always more my speed.  I liked the longer distances, where I could just settle in and enjoy the solitude out on the road.  I was devastated and completely stressed, when I thought I’d never be able to run again.  I definitely went through a very hard time emotionally and soothed myself with way too much food and wine.

Crawling out from the mess I made has been particularly hard this time.  I’m not getting any younger and the older I get, the harder it is to rectify months of poor eating choices.  Gone are the days where I could just burn it all off in a month.  It seems these days, no matter how hard I work or clean I eat, the pounds stay put.  But, if nothing else, I am a very determined woman.  I will get myself back to a comfortable running weight no matter how long it takes.

Long time readers, know that I am not a huge fan of change when it comes to exercise and nutrition.  I like things to stay the way they are and love to get into a routine.  My military/police dad really did drill routine and structure into my brothers and I, especially around our meals.  To change my workout routine and my nutrition at the same time is a huge undertaking for me, but at this point what have I got to lose – except a few inches and pounds.

Instead of running and risking yet another injury, I decided to give Crossfit a try.  I started going at the end of June and have been going at least 4 times a week.  This month, I’ve tried to up it to 5 times and if I can’t make it to the gym, I do the WOD at home.  Remember, we have a full gym set up in our basement, so with my husband spotting me I can do the work – no excuses.  It’s hard, but oh so motivating to do these workouts each day.  They are always different and you never know what you will get, other than drenched in sweat and spent.  They really break up the monotony of doing the same workout over and over again – think running.  The most interesting thing that happened is the more I go, the less I miss those grueling long runs.  I’m truly not at a long run weight right now anyway, so I’ve just been sticking to 3 and 4 mile runs when I can fit them in.

As for my nutrition, I just couldn’t get that darn scale to move no matter what I did.  I know from reading The Plant Paradox: The Hidden Dangers in “Healthy” Foods That Cause Disease and Weight Gain that there are many foods that are thought to be healthy, that may not be healthy for my body.  These past two weeks, I’ve really dialed it in and cleaned up what I was eating and guess what that scale budged.  More importantly, I feel better and actually stopped craving that glass of wine at night.  Foods that I never really wanted to eat are becoming more appealing to me.  Yes, I have been doing a lot of cooking, but I’ve kept the recipes simpler.  Best of all, I think I will be able to maintain these types of meals when I return to my full work schedule.

Today, it is pouring rain outside.  After I came home from the gym, I decided to make three meals to have some pickings for the week.  I roasted some sweet potatoes with onions and garlic to be used as a nice base for poached eggs during the week.  902861B7-BA30-466B-A048-78AAF8033856.jpegI also have the crock pot going (which I haven’t used in forever) to cook some nice boneless chicken thighs with homemade BBQ sauce.  Finally, I’m roasting a tray of vegetables.  These vegetables include butternut squash, sweet potatoes and spinach with cauliflower cream sauce (dairy free).   It smells incredible in my house right now and I’m looking forward to dinner later.

Sometimes, change is good for the soul.  Instead of feeling sorry for myself, I feel rejuvenated and ready to keep pushing through this rough patch.  Each day I feel that much stronger mentally and physically.   If you are stuck in a rut, like I was, try something new.  You don’t have to try it all at once like I did, but believe me you will find that spark again.  Here is the recipe for the roasted vegetables I made today in case you want to give them a try.6A2B45FF-DE48-41AA-8CDD-F42CDB15E843.jpeg

Squash Gratin

Ingredients

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 large sweet potato, peeled and thinly sliced
  • 6 cups fresh spinach
  • 1 tbsp extra virgin olive oil
  • 2 large shallots, diced
  • 4 cloves garlic, chopped
  • Salt and pepper, to taste
  • Pinch of nutmeg

For the sauce:

  • 1/2 head of caulifower, cut into florets
  • 1 cup almond milk
  • 1/2 cup chicken stock
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp nutmeg

Directions:

  1. Preheat the oven to 375 degrees F.
  2. To make the cream sauce, place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender.
  3. Drain and return cauliflower to the pot. Add the almond milk, stock, nutmeg, salt, and pepper to the pot.
  4. Use an immersion blender or food processor to combine the ingredients until smooth. Set aside.
  5. Meanwhile, bring a separate pot of water to a boil. Add the butternut squash and cook for 4 minutes. Drain and set aside.
  6. Heat the oil in a small pan over medium heat. Add the shallots and garlic and cook for 4-5 minutes until soft .
  7. Stir in the spinach to wilt. Season with salt and pepper.

To Assemble:

  1. To assemble, grease a large baking dish with coconut oil spray.
  2. Spoon a thin layer of the cream sauce over the bottom of the pan.
  3. Arrange a layer of half of the butternut squash.
  4. Top with half of the spinach mixture, and then all of the sliced sweet potato.
  5. Drizzle with the cream sauce.
  6. Add the remaining half of the spinach, followed by the rest of the butternut squash.
  7. Drizzle the rest of the cream sauce over the top.
  8. Sprinkle with salt, pepper, and nutmeg.
  9. Bake for 50-60 minutes until browned. Allow to cool for 10 minutes before serving.

*Recipe courtesy of PaleoGrubs.com

Check out The Plant Paradox to rethink some of what you thought you knew about healthy eating.  I find it very interesting and does make sense with the struggles I’ve gone through.

The Plant Paradox: The Hidden Dangers in “Healthy” Foods That Cause Disease and Weight Gain

Change Your Eating, Change Your Life!

Last week, I talked about how I needed to reevaluate my current nutritional intake and begin to make further changes to improve my health.  I am off for two weeks, so I have more time to read, learn and come up with a new plan of action.  My current goals are to: 1) Improve my health; 2) Improve my sleep; 3) Feel stronger; 4) Lose weight.  I have to accept that though I love to cook, my work schedule makes it hard to do much during the week.  I also admitted to myself that I do not wish to spend my entire Sunday, especially in nicer weather, cooking for the week and/or meal prepping.  I am looking to simplify my life, but make healthier choices by avoiding quick fixes.

I spent my first week off, reading and creating my plan of action for the remainder of the summer.  I will try out this routine while my work schedule is not a full one and hope that I can create some solid habits for when the school-year begins.  I mentioned last week, that I really liked a few of the recipes on the Paleogrub website.  They seemed to meet my criteria of healthy, simple and delicious.  Further, they do not require massive amounts of obscure ingredients.  In fact, I had many of the staples already on hand.  I decided to purchase the Paleogrub Cookbook and their ten week meal plan.  The meal plan is simple to follow and tells you exactly what you need to prepare all meals.  It gives you a specific plan for each day that includes recipes and directions for breakfast, lunch and dinner.  The Paleogrub Cookbook is digital and once downloaded includes a search feature that is very helpful.  You can follow it exactly as written, or as in my case select the meals that you like.

I know that it is not realistic for me to think I will cook every single meal included in the daily plan.  Some days, I just want a smoothie for breakfast and that’s fine.  Also, what they say serves two people really serves my husband and I with enough leftover for lunch the next day, which is perfect for my work week.  Depending on how much you actually eat, I think you may not need all the lunches listed.  What I did this first week was preview the week and make a plan for what I wanted to cook.  I selected three dinners and one breakfast.  Knowing I will have leftover for lunch, I only selected one lunch this week simply because the photograph looked so appealing.  The plan also conveniently creates a shopping list for you, but I found that it included items for the entire plan as written for the week.  Since I am customizing, based on our personal likes and needs, I did have to modify the shopping list.  This was easy enough to do though, I simply emailed the list to myself and did an edit.

I do not make any money recommending this plan to you, I merely wanted to share that I thought it was good.  The meals are laid out separately by week and I downloaded them to my computer and now have them to return to.  I have noticed the scale moving down this week, which makes me happy.  I don’t feel hungry, or deprived and I feel like I look forward to both cooking and eating my meals.  Here are two recipes that I enjoyed eating this week.5E61D052-1C6F-4EF7-B01C-F7D8B8E13C6B

Roasted Carrot & Avocado Salad

Ingredients:

  • For roasted carrots
    • 1 pound carrots (assorted colors or just orange ones) peeled and cut into ½ inch pieces
    • ½ tsp ground cumin
    • ½ tsp red pepper flakes
    • 2 garlic, minced
    • ½ tsp salt
    • 1 ½ tbsp olive oil
  • Rest of ingredients
    • 2 small avocados, pitted and sliced or cut into chunks
    • 3 cups arugula or salad greens mix
    • 2 tbsp olive oil
    • ½ lime, juiced
    • salt, black pepper to taste

I followed this lunch recipe pretty much as written, with only two changes.  Instead of arugula, I used spinach and chopped romaine.  Additionally, I only used one avocado as I felt that was enough for us.  The salad had a bit of a kick as written, so either I added too much red pepper or it needs a bit less.  My husband loved the kick, so it was fine, but next time I will use a bit less red pepper.  I measured by eye, so it could be that I added too much.  Always adjust to your personal taste preferences.

Directions:

  1. Preheat oven to 400ºF.
  2. Peel the carrots and cut them into ½ inch pieces.
  3. In a bowl mix the ground cumin, red pepper flakes, garlic, ½ teaspoon of salt and 1 ½ tablespoon of olive oil. Add the carrots and toss to combine.
  4. Spread the carrots into a single layer on a baking sheet lined with parchment paper and roast for 25 minutes or until fork tender. Remove from the oven and let cool slightly.
  5. In a large bowl, place the avocado, arugula or salad greens and warm carrots.
  6. Drizzle with 2 tablespoons of olive oil and lime juice and toss to coat. Season to taste with salt and black pepper.
  7. Divide the salad between serving plates and serve.

This recipe made enough for two to eat salad with ample leftover for next day’s lunch.

ThaiPorkPatties

Thai Pork Burgers

Ingredients:

1/2 lb. minced pork
2 cloves garlic, crushed
2 green onions, finely chopped 2 stalks lemongrass, finely chopped
1 tbsp coriander
1 tbsp fish sauce
1 tbsp honey

I followed the recipe pretty much as written, with just one change.  I was not able to find fish sauce and googled what a substitute could be.  I used coconut aminos in place of the fish sauce, but you can use soy sauce as well if you don’t have that on hand.

Directions:

  1. Heat the grill to medium heat.
  2. Mix all of the ingredients together in a large bowl and stir well.
  3. Using your hand, form 6-8 small patties.
  4. Grill for 4-5 minutes on each side. Serve hot.

I got four nice size patties out of a one pound package or organic ground pork.  This dinner recipe was enough for two with leftovers for lunch the next day.  The patties had a very nice taste.  We topped ours with a spoon of homemade paleo mayonnaise with a pinch of onion powder, garlic and cayenne pepper.

If you try either of these recipes, please let me know how you enjoyed them.  If you have a recipe to share, please leave me a message below.

 

To check out Paleogrubs recipes and meal plan, please visit their site at – Paleogrubs

 

 

Eating vs. Exercise

I’m off the next two weeks and already realize on day two that if I had more time, I’d likely be in better health.  This morning, I got up and went to my usual 5:00 AM class at the gym.  I figured it would be better to do this run based workout session during vampire hours than in the hot sun.  I was the last to finish the six rounds, which consisted of running, jumprope and hang power cleans, but I did them all.  I’ve been working hard at the gym trying to get myself on track again, yet each morning when I step on the scale the numbers are within the same range.  Thankfully, I use the scale daily to ensure I’m not creeping up; but I’d be lying if I said I wasn’t disappointed I’m not trending down rapidly for all the work I’m doing.

I’ve written and reflected on this before, but it’s definitely time to go there again.  While I am seeing some gains in my running pace and measurements, I am not seeing huge gains on the scale.  If I am honest with myself, I need to look to my nutrition because I know that you can’t out exercise a bad diet.  In fact, research shows that about 70% of weight loss actually comes from your dietary choices and only 30% from exercise.  I actually believe that for me exercise matters more than 30%, but there is no denying the impact eating clean has on my weight.  Here is a video that demonstrates this 70/30 theory, but I definitely don’t agree with his statement that “cardio is a joke”.   Cardio to me is an essential component in a balanced workout routine.   – Eating vs Exercise

My food choices really haven’t been too bad, so it’s not totally that, but it is summer and we have been on vacation so there definitely are extra calories being taken in through my beverage choices.  Sorry, but who doesn’t love a nice cold glass of sangria, beer or vodka on a nice hot day.   I’ve also had a hard time maintaining a schedule since we got back from the beach and have hardly been cooking.  I’m not saying we are eating out every day, I wish that were the case, but my intake hasn’t been the most balanced and I’ve not said no to fresh ice cream when offered.

I know what to do and funny, now that I’m off already have the motivation to cook – maybe I need to retire to get healthy.   I love to cook, I just lack motivation when I’m at work all day and I’m tired of spending my entire Sunday in the house meal prepping.  There has to be a better way.  I’ve been researching meal planning options for meals that take 30 minutes or less to cook.  I found many on the Paleo Grubs site and planned my week with easy, healthy meals –  Keep it simple silly is my new mantra.

Today after my workout, I knew I needed a nice healthy breakfast so I came home and cooked a recipe I love.  It’s super easy and super delicious and really hit the spot.  Here’s the link to this delicious breakfast, which I would never have time to make on a work day.  It could be a wonderful weekend treat after a tough workout for you though, so I hope you give it a try.

Sweet Potato Hash & Eggs

I generally follow the recipe as written, but I used white, sweet potatoes just because if it’s orange I think it tastes different.  I know it doesn’t, but since they were available I used the white ones.  Carmelizing the onions is a MUST as it truly enhances the flavor so much and I added a bit of red pepper to the process.  I used hot turkey sausage and boy did they add a nice kick to this mix.  I definitely did not eat all that food, I shared with my husband, the recipe is for two (2).

I’ve written on this topic before as my life seems to keep cycling through the same mess.  If you have time, please read – You Can’t Out Exercise a Bad Diet

I’d love to hear how it’s going for you this summer.  Drop me a line below and please, if you have any quick, easy meals, include a recipe.