Category: nutrition

Importance of Rest

“If you don’t give your mind and body a break, you’ll break. Stop pushing yourself through pain and exhaustion and take care of your needs.”

Unknown

I am an overachiever by nature. I get excited about new adventures, jump in without a thought and often become obsessive about them. I know this about myself and have worked hard to manage my enthusiasm. It’s not always easy, but I have paid the price in the past for not doing this work.

Rest is a critical component of any health journey and one that many overlook. You know the pattern, you start exercising and go to the gym every single day, feel guilty if you don’t go, so you push through the signs that your body is tired. This pattern often leads to injury, causing you to stop going to the gym. When I was running long distance and training for marathons, I fell into this pattern as well. I used to run through pain, thinking I couldn’t afford to miss a training day and that the pain would loosen up as I went – think “push through”. What that led to, three times on three separate training plans, was a stress fracture. What that caused was me being unable to run at all for months.

After my third femoral stress fracture, suffered during the 2018 NYC Marathon, which I finished in spite of being in pain from about mile 20, I had a hard recovery. It really hit me mentally harder than the others. I truly felt that my body had failed me. I now realize, I had failed my body. My body was telling me it was tired, but I refused to listen. That day, in particular, I knew I was in trouble at mile 20, but refused to not finish. My injury could have been much milder, had I listened and stopped, but instead I faced 6 weeks on crutches, followed by months of physical therapy and a lot of mental anguish. I know now that the body needs rest and we need to listen to the signs when we are pushing ourselves too hard.

As Spring arrives, I know I will see many of you out there walking and running, so thought it was a good time to remind us all, that we need to build intentional rest into our wellness plans. Here are a few of the things I do that have worked to keep me focused:

Sleep

The first area we need to study and learn about is our sleep patterns. I have no issue falling asleep, but my sleep is restless and I wake super early – think 3 AM. I went to a sleep doctor to ensure I did not have any medical issues preventing me from sleeping. Following that, I decided to take matters into my own hands. I went back to wearing my Fitbit watch and tracking my sleep. Fitbit has a great sleep app and while it may not be completely accurate, it gives me an idea of how I am sleeping.

In looking at my sleep, I noticed that my strengths were in my consistency. I have a consistent bedtime and spend enough time sleeping. My scores in those two areas are consistently high. My deep and REM sleep are usually within a good range. The area I needed to work on was the amount of restorative sleep I get each night. This explained why, despite sleeping a good amount of time, I was waking up feeling tired most days.

In order to address this, I began tracking my sleep in a journal and keeping track of what I ate, drank or did the day before, if my restorative sleep number was low. It was clear as day to see, that alcohol was one of the main culprits of disrupting my restorative sleep. Once I stopped drinking, I noticed an immediate improvement in this area. If I do have a drink now, I try to limit how late in the day I consume alcohol. These simple acts have had a good impact on the quality of my sleep.

Listening to My Body

Our bodies send clear signals when they are tired, pain being the most obvious. While muscle soreness is to be expected when starting a new exercise program, pain is not a signal to be overlooked. If you have a hard workout and feel sore the next day, take a rest day. This day can include some gentle stretching, gentle yoga, a sauna or hot tub session, hot bath or a slow long walk. It doesn’t mean sit on your couch all day, but it does mean you need to change your routine. I cannot state it enough, listen to your body’s signal and slow it down.

Fitbit also provides a readiness for workout score each day, based on your sleep patterns and exercise you’ve already done for the week. I found this information helpful as sometimes my body did not clearly a signal that it was tired, so I kept doing more and more exercise. Again, this doesn’t mean I sit on my couch all day watching Netflix. Rather, it means I intentionally choose different types of exercise to perform on days my readiness score is low.

I hope you consider taking a look at your sleep and perhaps tracking it, along with your exercise. This information can be extremely helpful in ensuring you are getting enough quality sleep and rest for your body to recharge. You will thank yourself for doing it and most likely feel better. My husband took a week off from pickleball this past week, as he kept telling me he felt “beat up.” After much insistence, he listened and took the week. When he returned yesterday, rather than coming home saying how badly he played because of the week off, he came home and said he had a great day. I am hopeful he now sees the benefit of intentional rest.

If you’d like to reach out to share your thoughts on resting as part of your wellness program, feel free to email me at laurakump@reclaiminghealthblog.com, contact me on Instagram, or in the comment section below. I’d love to hear how things are going for you as we move into Spring and what you have planned.

Change Our Thinking About Food

“I realized that the answer to the supposedly incredibly complicated question of what we should eat wasn’t so complicated after all, and in fact could be boiled down to just seven words: Eat food. Not too much. Mostly plants.”

Michael Pollan, Food Rules An Eater’s Manual

Recently a friend and I went out for breakfast and had a long chat about food. Specifically, we talked about the impact diet rules had on our thoughts around eating. She spoke about not eating fruit or carbohydrates from years of doing keto diets. Many diets, like keto, have hard rules about what one can and cannot eat, or do. These rules are presented, much like the gospel, as the answer to all our problems. One of the most commonly known rules, no carbohydrates allowed, has shaped the eating habits of millions of people and not always in a good way.

I have another friend who did the Atkins diet for years, which according to her interpretation, mandated no carbohydrates ever. She ate iceberg lettuce (not much nutritional value) and roasted chicken breast every day for years. I asked why she couldn’t eat vegetables instead of this type of lettuce and she informed me that vegetables had “a lot of carbohydrates” and iceberg lettuce was “mainly water”, making it a better choice. I remember trying to talk some sense into her, but she would not be swayed. She ate very little food throughout the day, as it was hard to “find things that had no carbohydrates.” I watched as she got very thin and honestly, sickly looking. I watched as her hair starting falling out, likely from lack of nutrition. It was truly disturbing for me to watch and she wouldn’t listen to any of my pleas to reconsider. My friend is not alone in letting diet rules shape her thinking, causing unintended consequences on their health as a result. These types of hard rules are something I have an issue with, and believe are causing food misconceptions that can do more harm than good.

The diet industry has in large part been the driving force behind many of these misconceptions, through the unchecked offerings of quick fixes and holy grails to being thin. There is no one way to be healthy that works for every body, as every body is unique and has individual needs, especially if you have a medical condition. That said, I’d like to take a look at a few of the major “rules” most followed and offer an alternative option to think about.

No Carbohydrates

This is one of the most popular diet rules people follow to lose weight. I would steer clear of any rule, or diet, that is based on completely eliminating an entire food group. The main issue is that the body needs carbohydrates to function properly. They are our main energy source and in fact our brains get at least 20% of their energy from carbohydrates.

That said, not all carbohydrates are the same, meaning we can make healthier food choices in this category. Although refined carbs can be harmful when consumed in excess, whole-food sources of carbs are incredibly healthy. Therefore, the quality of carbohydrates we eat are more important than the quantity. Rather than elimination of this much needed food group, it is recommended that we reduce our intake of refined carbs (white bread, white flour pasta, cookies, soda) in the diet and replace them with complex carbohydrates such as whole grains, fruits, vegetables and legumes.

Good vs. Bad Foods

There are truly no bad foods, as all foods have something in them that our body can use for nutrition. Obviously there are healthier choices we can make, but labeling foods good and bad can have a huge impact on our mental health. If I go out to eat, I should not feel guilty if I eat a piece of bread, eat a potato or drink a glass of wine. Attaching moral labels to food consumption is just not healthy for anyone, as that can lead to feelings of guilt and shame about ourselves, based on what we eat.

I prefer here to think about progress, not perfection when making food selections. Instead of avoiding perceived bad foods, I focus on making healthier choices. If I want to eat something less healthy, like a piece of bread, I eat it in moderation. Depriving myself of it will only make me resentful and want it more. There is no guilt to be had in eating food, just make informed choices when planning your meals. Don’t try to eat perfectly 100% of the time. Rather, do your best to select healthier foods and know that occasionally you may eat something less healthy. If I look at my personal eating, I went from eating mostly take in, or restaurant food, to cooking 90% of my meals. I have zero guilt when I do go out to eat and I try to select healthier options, but if there is something I really want, I will order it without hesitation.

Eat Everything on Your Plate

I was raised to believe that not finishing everything on my plate was bad. I was told that there were people starving in the world, who would be more thankful for the food and that not eating all of mine was wasteful. I am sure many of you can relate to that thinking. My parents were not bad people, that was just the thinking at the time, but we know better now. There is no reason to eat more than you need to eat to feel satisfied. Portions are mostly too big, especially in restaurants, even at home. Our body knows when it has had enough and we should listen to it. I have gotten much better at not forcing myself to “clean” my plate when eating.

When I eat, I have slowed down to give myself a chance to feel full. There is a delay in the body recognizing it has been fed, so slow down, take your time and I bet you will find you eat less. When plating food at home, I have significantly reduced the portions I initially serve. There is always food for seconds, if we are still hungry, so no need to pile it on the plate. When I dine out, I generally ask for a take home box when the food arrives. I put half of my food in the box before eating. I eat half the meal, pause, then if I am still hungry I eat more. If not, my box is packed and ready to go home.

Changing Our Thinking

Any food rule that is restrictive can do more harm than good. Restrictive rules seek to rule our choices with hard rules, such as – no carbs, can’t have fruit or elimination of entire food group. To overcome these rules, we need to start by looking at our own thinking and ask, “What rules am I living by?”, “What role does that have on how I feel about myself?” and “How does that shape my food selection?” Consider writing these thoughts down to help you really think about the impact this thinking has had on you.

To truly break free from these rules, one needs to create a healthier relationship with food. These past four weeks, I have been really examining my own thinking around eating. As I have said in this blog, I have been eating primarily whole food, plant based items to see if my gut health improves. That said, when I first shifted, I was overly focused on tracking my macronutrient intake. I engaged in the above reflection around my food thinking and came to realize, I had some food misconceptions deeply ingrained in my thought process. It is definitely a work in progress, but I am studying the research and trying to educate myself as a means to make healthier choices.

If you connected to something in this blog, please do reach out. I love the messages I get about your journeys. It’s always great to hear your thoughts and ideas and to know I am not alone on this path. You can reach me on by email at laurakump@reclaiminghealthblog.com, on Instagram or in the comment section below.

Cooking to Nourish Your Mind, Body & Soul

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

Laurie Colwin

The weekend after my high school graduation, I took my first apartment. At 18 years old, I wasn’t much of a cook and hadn’t had much appreciation for the meals my grandmother, or mother, had made. Fast food and cake were my main selections for meals. 

Newly married at 21, I had a small repertoire of recipes I could cook. It wasn’t extensive, but I could whip up some meat and potatoes and a bag of frozen vegetables. Pizza and baked ziti were my main selections for meals.

As a new mother at 25, I wanted to feed my infant son fresh foods, not foods in jars, as I was afraid of what might also be in them. I purchased my first crockpot and many fresh vegetables from the supermarket. I pureed these cooked vegetables and fruits and made homemade food for my son. Too tired to cook; pizza, baked ziti and tuna casserole were my main selections for meals.

Following the death of my beloved grandmother at 28, I took over hosting of all family holidays. I began developing the art of cooking the holiday meal from scratch. This was my gift of love to my family and helped keep family traditions alive. I really enjoyed doing it, however, too tired from raising three children and working full time, calling out for dinner was my main selection for meals.

When my mother was diagnosed with Alzheimer’s, I began cooking to keep my mind off watching her slowing leave us. Chopping up vegetables and onions became a form of therapy for me. Eating the delicious foods borne from following recipes and cooking shows, coupled with a nice bottle of wine became my main selection for meals.

Cooking is an art form and labor of love, but it is also one of the best things you can do for your health and well being. Cooking gives you control over what you are putting into your body, as you select and control the ingredients used. It is far healthier than eating fast food, or restaurant food regularly. The amount of fat and sodium consumed when eating out regularly cannot be denied. Cooking can be time consuming, especially at first, but I realized through my journey that it is truly worth the effort. 

Cooking has been so therapeutic for me and I cannot understate the joy it has provided as well. When journeying through the difficult walk of Alzheimer’s disease, it provided me great comfort, like a warm blanket. The cutting board, the chopping, the art of preparing a wholesome meal all brought calmness to my mind. Preparing family recipes kept me connected to family traditions and memories. It felt as if my grandmothers, mother and aunts were by my side guiding me along. Of course, there also was no denying the positive impact cooking had on my nutrition and health. Blood tests showed the improvement, as did my waist size and fitness level.

Cooking is love of self and family and likely the best gift you can give to yourself and them. It can be hard to do, especially when working full time, believe me I have been there. This is not a call to be tied to your stove, rather it is a call to see the value found in the art of cooking. With that in mind, here are some of the simple actions I took when starting out that helped me stick to it.

  • Plan Realistically – It’s easy to get overwhelmed, so plan out what you will cook and don’t take on too much at first. List meals you will prepare for breakfast, lunch and dinner. I use a calendar template to list the meals I will have for each day and include where to find the recipe. If you do this on your computer, you can make a live link to the recipe. You can also, reuse weekly plans as you go and create a rotation.
  • Plan for Shopping – As I pick meals, I list the ingredients I will need to shop for. I list items by the aisle they are found in, ex., Produce, Frozen, etc. This makes shopping quicker. I only buy what I need to reduce costs and waste, ex. if I need one sweet potato that’s what I buy, not the whole bag.
  • Plan for Leftovers – As I pick meals, I think about using leftovers for lunch and/or dinners. Example, a vegetable lasagna tray can be used for at least two dinners, or lunch and an additional dinner. So planning out the week, I take that into account. This cuts down on over buying and waste of food. It also removes cooking from several nights.
  • Recipe Selection – Choose recipes that don’t have a ton of ingredients. Less is often more when cooking. Focus on clean, healthy ingredients and flavors you love. There are so many offerings online and on Instagram. Find a cook you love and peruse their offerings.
  • Meal Prep – I don’t like spending a whole day cooking on my weekends, never did. There is value in prepping though to save time throughout the week. Breakfast is the easiest meal to prep for the week. If you have having overnight oatmeal, it’s very easy to make several containers at once and put them in the refrigerator, eliminating any need to cook in the morning. This week, I baked a quick oatmeal, buckwheat, hemp and quinoa recipe that was cut into eight slices for eight breakfast grabs. Other items I like to prep for are granola options for over acaci bowls, or cashew yogurt. Finally, salad dressing options are made to last a few days. 
  • Vegetables – I prefer fresh, but have started using frozen organic options for some recipes. This cuts down on the chopping time needed to prepare for recipes. Frozen vegetables and fruits have great nutritional value and can lessen the time needed to get a recipe on the stove.
  • Whole Food Plant Based – these recipes take less time to prepare than most meat recipes and are great options for a work night. I made a delicious red lentil, walnut and mushroom bolognese sauce last night that was cooked and on the table in just under 60 minutes. These meals are also easier to digest in the evening when you may head to bed earlier.
  • Prepare Before Starting – I pull out and line up all ingredients I will need prior to beginning a cooking session. It takes a few extra minutes up front, but is well worth the time. I even measure out the spices and have them ready to just put into the pan. All of this makes following a recipe and cooking so much easier! I promise.
  • Clean Up as You Go – I clean and put things away as I go, making it so much easier when we are done eating to clean up. Leaving everything in the sink and out, as my husband would do, makes it feel overwhelming and messy. Once something is on the stove simmering, or in the oven, it is the perfect time to clean up and put things away. This often leaves me with only dinner dishes to rinse and put in the dishwasher when we are finished eating.
  • Start Small – If you are new cooking, or haven’t cooked in awhile, start small. Commit to cooking one meal a day for the first week. This will keep you from feeling overwhelmed. You can add other meals as you go, when you feel ready.

I hope you found something helpful in these suggestions. Go easy and give yourself grace to find what works for you. The most important thing, is that I hope you cook. 

We talked about doing something new to spark motivation in last week’s post. Perhaps cooking can be that something new. I truly hope it is. If you are already in love with cooking, please share some ideas with me through email at laurakump@reclaiminghealth.blog , Instagram @reclaiminghealthblog or in the comment section below. 

Try Something New

“I always did something I was a little not ready to do. I think that’s how you grow. When there’s that moment of ‘Wow, I’m not really sure I can do this,’ and you push through those moments, that’s when you have a breakthrough. Sometimes that’s a sign that something really good is about to happen. You’re about to grow and learn a lot about yourself” -Marissa Mayer

As we enter February, we may have lost some of our mojo when it comes to work out promises made at the New Year. The initial excitement about getting into shape may now be starting to wane. I know the crowds at the gym here have started to diminish greatly, as happens every year. It’s the same cycle every year and one that gets even the most well intentioned of us, myself included. This year however, I made a promise to myself that I would not give up on my journey during these cold winter days. This year, I made a promise to myself that I would not have to start over from scratch come spring.

Sometimes when motivation starts to dwindle, trying something new can be just the spark you need to keep going. Switching things up and adding some variety to your routines can be the ticket you to hold on. For me, I have added in very short runs to my week and started a WFPB (whole food, plant based) nutrition course. Both have served to peak my need to learn and grow and push through these moments of wanting to nest in my home under a blanket.

I was not planning to add a plant based certificate to my coursework, but have been struggling with some gut health issues recently. After researching and truly reflecting on it, I felt the time was right to explore my long standing difficulties with getting enough fiber in my diet without supplementation. I have a long history of not loving vegetables and irrational thinking about the sugar found in fruit. I decided it was time to dive deeply into the world of plant based nutrition and felt WFPB was the best place to start. I was definitely not sure I would be able to survive, much less thrive, if I only ate whole plant based foods.

This is my second week of eating WFPB and I must admit that I actually do feel better. I had some diverticulitis symptoms and was beginning to worry, but this week I haven’t felt the nagging pain on my left side following eating. It’s far too soon to tell the true impact, but I am most definitely motivated to keep going. I am excited to continue to learn and try new foods and track my growth in the process.

If you are feeling stuck and losing motivation to eat healthy, workout or do any of the things you loved, consider trying something new and see if it reignites your passion. Is there something you’ve been wanting to do, but haven’t? It can be anything, not just health related items. Have you always wanted to learn to crochet?, Wanted to learn about plant based cooking? Whatever it is, do it! It could be just what you need to climb out of the winter freeze and move into the spring thaw with stronger motivation. 

In my case, I knew my intake of vegetables and fruits was weak. I started thinking about it and researching it. I then took the following steps:

  • Learn – It’s important to engage in the process of learning new information. It is great for your brain and can build excitement around the process, as well as give you the tools you need to try it.
  • Add On – What are you already doing that this new learning will improve? I love to cook and was excited to add new recipes, ingredients and meals to my repertoire. As a health coach, I knew I would interact with clients who have different preferences for their foods and wanted to build a better knowledge around this topic.
  • Connect – Find others who share your passion. One of the blessings of social media is that you can find your tribe as you learn and grow. I found a group of WFPB people who have offered support and ideas as I learn. 
  • Push Through – Decide to do it and really try to stick to it. Focus on progress not perfection and do what you feel you can commit to right now. In my case, I went cold turkey, but that is because I am not working full time. If I was still working, I would have likely committed to add one WFPB meal to each day. 

Whatever you decide to do, give yourself grace. The goal is to spark motivation, not overwhelm yourself. Remember, it’s the small steps that add up to big change, but that won’t happen if we get overwhelmed. For example, if you want to learn to crochet, don’t set out to make an afghan right from the start. It’s likely best to start with making one chain of stitches. Once you have that down, move to making one full square block. Finally, over time you will move to making an afghan blanket. Using these small steps over time, you will hold on to your motivation as you celebrate those successful moments along the way.

I’m excited to hear about your new passions and how they helped motivate you to keep moving forward. Please do reach out to share them with me at laurakump@reclaiminghealth.blog , on Instagram @reclaiminghealthblog , or in the comment section below.

Eat to Live

I don’t have a diet. Jenny Craig got a diet. Seriously. I eat to live, not to die.

Bernard Hopkins

There are so many quotes attributed to Ben Franklin that we hear still today.  “Eat to live, don’t live to eat’’ is one of those quotes. Franklin believed that eating in excess should not be one’s favorite activity, rather they should eat to stay healthy, not over indulge. Further, he feels that eating shouldn’t be your favorite activity, but rather what you do to be healthy. While you may not agree with Franklin’s philosophy, it’s important to note that he lived for 84 years, which is well above the average lifespan of his time.

There seem to be two schools of thought on this topic, eat to live vs live to eat. I have been in love with food for most of my life. I love to cook and get so much happiness out of preparing a delicious meal for my friends and family. I also have been an emotional eater most of my life, using food to eat my emotions and feelings. Food has been a great source of comfort during the difficult times of my life. These actions put me solidly in the live to eat category. I love to plan menus, shop for ingredients and create tasty meals. Food has been much more than fuel for me and many times my day revolves around what meals I will be eating. 

On this health journey, I am trying to shift my relationship with food to find a healthier balance. Knowledge is power, so I have been studying the role of nutrition on aging and longevity. There is so much to dive into and I am at the beginning of this learning, but my goal is to focus on what I need to eat to live. I can definitively say that I have not been eating foods that will help me live to see my 84th birthday like Ben Franklin did. I have long been a vegetable hater and most meals didn’t include vegetables or fruit on my plate, aside from the salad. 

Understanding what food makes me feel energized and what food makes me feel sick is an important first step. I have been exploring whole food plant based meal planning to improve my health. There’s excellent scientific evidence that many chronic diseases can be prevented, controlled, or even reversed by eating a whole food, plant based diet. 

A whole-food, plant-based diet is based on the following principles:

”Whole foods”: That means whole, unrefined, or minimally refined ingredients.

“Plant-based”: Food that comes from plants and is
free of animal ingredients such as meat, milk, eggs, or honey.

My readers know that I am about simplicity always and this shift feels huge for me. It is not realistic to expect that I will go cold turkey and eat only plant based meals from day one. To make this shift feel more doable, I have implemented the following shifts:

  • Progress not perfection – I am giving myself grace knowing that small changes will have a compound effect and not sweating the slip ups along the way.
  • Focus on one meal at a time – Reworking my whole menu at once causes major stress for me. I am focusing on one meal at a time. My breakfast was clean, so I am leaving that alone for now. I am focusing on my main meal of the day and trying to rework that to WFPB.
  • Reduce animal products – I am working to reduce animal and dairy products, but again it’s not all or nothing. Thinking about “never” eating a meatball, or mozzarella cheese again causes major FOMO for me. Right now I am hoping to introduce meatless days with the premise that they will increase in frequency over time.

An eating to live approach suggests that we need variety and essential nutrients. My living to eat mindset adds the emphasis on pleasure and enjoyment. I believe both mindsets are essential to my success, which is why I am taking it slow and hoping that the natural shift to craving more nutritious foods happens over time. Then I know I will feel the same sense of pleasure in planning, cooking and eating these healthier foods. I will let you know how it goes. 

For more information on WFPB eating, check out Eat to Live by Dr Joel Fuhrman and Forks Over Knives Plan:How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet. Also, check out the Blue Zone and You Are What you Eat A Twin Experiment, both on Netflix.

If you have any questions, or want to share your journey, please reach out to me at laurakump@reclaiminghealthblog.com , on Instagram , or in the comment section below. 

The Compound Effect

“You will never change your life until you change something you do daily. The secret of your success is found in your daily routine.”
― Darren Hardy, The Compound Effect

I first read Darren Hardy’s book many years ago as a new school leader. The Compound Effect outlined, is the strategy of being consistent with smart, tiny choices over time that will produce significant results. As I read the book I was focused on leadership, yet in the back of my mind I kept connecting back to my health journey. The concept is that smaller steps over a long period of time will have a greater, more beneficial and successful effect on your life than bigger steps in a shorter period of time (that most people will not stick to). Today as I view the predictable dwindling off of the New Year’s resolutionists at the gym I am reminded of this concept.

For many years, I was that person. The one who gets all pumped up for the reclaiming health journey. Those who have followed me over time know that every spring I have a rebirth and start over. Then, every winter I slowly fade away and fall backwards. This year has been different, albeit not easier. The temptation to fall back has reared its head repeatedly, especially on these 18 degree days. Using the concept of the compounding effect, I know that consistency is the key to achieving and maintaining momentum. I have held tight to that concept on my darkest of days this winter and continued with the small, simple habits and daily routines that will add up to a healthier life. My goal this year was to make it through the winter with habits in tact and see where I am come spring. As we are nearing February, I am very hopeful that this year will be different for me. 

Consistency is not easy if you make your habits too lofty, the key is to keep things simple and doable. When I selected daily habits, I’d say I even set the bar lower than I knew I could accomplish this winter. This helped me through the harder days and gave me added bonus boosts when I achieved more and kept me motivated. We all know success fosters motivation and failure often motivates quitting. For my movement goal, I merely set a minimum of a 30 minute walk in nature goal for every day of the week. This goal has been the easiest one to maintain, rain or shine. Setting a doable goal like this sets you up for success and avoids repeated failure that can serve to make you feel like a failure and give up. Obviously, it’s not my only fitness goal, but it’s the one I will never skip. Walking and being in nature cannot be undervalued on any health journey.

Another doable goal I set was to improve my nutrition through simple choices for my meals. I made a commitment to have a healthy breakfast every day. To make it easier, I decided to to a morning smoothie with protein and healthy nutrients, using simple recipes found in Joyfull, by Radi Devlukia. This sets me up for my morning workout and keeps me full until lunch. There are so many great smoothie recipes, but if that feels overwhelming just use a high quality protein powder shake, such as this one from Complement. I like the chocolate flavor when drinking plain and unflavored when using with the recipes from Joyfull. I have been super consistent with this goal as well. No cooking required for this breakfast and the variety of smoothies is endless. For lunch, I generally eat the main meal of the day to allow more time for digestion. I eat a whole food plant based diet consisting of protein, legumes, fruits, vegetables and whole grains. This also is very easy to do as salads are super easy to put together. 

On this cold winter day, I remind you that it’s not about perfection. It’s about the effort we put in and more importantly, the consistency we apply to our health journeys. Approach every day with a clean slate. If you ate too much yesterday (me eating pizza during the football playoffs), it’s all good, just return to your daily routine today. You slept in and didn’t do your gym workout this morning, get up do your 30 minute walk and return to the gym on your next scheduled day. Perhaps your body needed the rest. What we can’t do is give up and stop. Just keep to your routines as best you can and watch the compound effect unfold. 

If you have any questions or comments, please do reach out. I love getting emails at laurakump@reclaiminghealth.blog about your journey. Take a photo of nature from your 30 minute walk and tag me on Instagram at reclaiminghealthblog with #30minutesinnature . Let’s do this together, motivate each other and reach spring feeling healthier. It is only two months away!

Green Means GO

“Life is really simple, but we insist on making it complicated.” — Confucius.

One of the most complicated parts of a healthy lifestyle, for me, is meal choice and planning. Knowing what to eat can really be the make or break of feeling successful. For many years, I have thought I was eating healthy and could not understand why nothing changed. I would eat foods I perceived as healthy and feel good about my choices, only to find out what I thought was healthy wasn’t healthy for me at all. This can be very frustrating. Far worse, the complexity of this can be very overwhelming and truly make one feel like giving up.

Anyone who has read my blog knows that I am about keeping it simple to keep it accessible for all. I need simplicity to feel motivated. Weighing food, calculating macros, meal prepping and all those other strategies are good, but have not been sustainable for me for many reasons. In order to avoid that, I invested in a good food logging app to better understand my eating habits. I have used My Fitness Pal for years and when in doubt about my eating patterns, I always go back to logging to see what is happening. Another app I have used is Noom, an app meant to teach you about your eating patterns by categorizing foods into categories, not based on good or bad, but rather on how much you should consume of each. Both are great apps to gain insight into your eating patterns and uncover why you are not getting the results you want.

Another simple tool I use is Dr Sears Wellness Institute’s Traffic Light Eating which I learned about during my Health Coach certification courses. Traffic Light Eating is based on the familiar concept of driving a car. A traffic light is meant to guide use when driving and can be used in the same way when making choices about food. It’s so simple, Dr Sears uses this with his pediatric patients! 

Green means “go”
Yellow tells us to “slow down”
Red means “stop” and think

Again, like Noom’s system, there are no judgements made about foods we eat and doesn’t ban foods. We all know that taboo placed on foods can make them more desireable. Rather, this tool focuses us on how often and how much of certain foods we consume. Below are the breakdowns of each category on our traffic light used to help us when making selections of food.

Green Light Foods

Green light foods include all fruits and vegetables. They are grown and not manufactured or process artificially. These foods are low in calories and high in nutrients. They provide color to our plates and can be eaten raw or cooked. Green light foods are foods which can be eaten generally free of worry, barring any personal health issues you may have. They are considered go foods and make great choices for all meals and snacks and should play a prominent role in your selections. They were also the group I noticed I wasn’t eating enough of.

Yellow Light Foods

Yellow light foods are fine to eat everyday, but in moderation as they are considered slow down foods. You do not have to give them up, or feel badly if you do eat them. These are the foods, I learned, made up my entire diet. Yellow light foods include: pasta, rice, bread, tortillas, noodles, eggs, lean meat, chicken, low fat yogurt, nuts and seeds, olive oil, soy foods, whole grains, fish, low fat cheese, and vegetable oil.

Red Light Foods

Red light foods are known as “stop” and think foods. We don’t have to eliminate them entirely from our lives, but we should look for different options, or eat them less frequently. When we do choose then, we should pay specific attention to our portions and go smaller. These foods are low in nutrients and high in calories, fat or sugar. Many contain artificial sweeteners or trans-fats. Think about that cookie you ate last night, that would fall in the red zone. You wouldn’t want to eat the whole bag, or eat them every day, but one cookie will not make you fat or a failure. This group, I learned, was my go to group especially when tired, upset or super hungry.

All these tools are very easy to use and guide you as you learn more about your food choices. I appreciated that none of them made me feel badly about myself for my eating patterns. Rather, they seek to empower you through building your knowledge about food. I find myself making better choices in my overall daily eating, including when eating at a restaurant. The biggest change for me was in increase in my intake of vegetables and fruit. 

I recommend you start by looking at your pantry, refrigerator or dinner plate. Start to think about which category the majority of your fall falls in. No judgement, just notice. If you don’t want to do this, I recommend you think about using an app to guide you. Log your food and notice what the analysis tells you about your food patterns. Once you have this data, you can make some adjustments to your food selection and notice what impact it has on you. They say what gets measured gets improved. I fully agree, but what I’d like to measure is not my quantity of food, but my knowledge about the quality of it. 

If you have any questions about the apps, or traffic light eating, feel free to reach out through email at laurakump@reclaiminghealth.blog , Instagram or through the comment section below.

The Rule of Twos:Eating Habits for Better Health

Last week, we discussed inflammation and the impact it can have on our health. As part of my health certification course, we spent a lot of time learning ways to improve our health, including diving deeply into our eating habits. I personally have struggled with inflammation and the effects it has on my health. I mistakenly assumed I could diet my way to good health for years. The problem with that is the word diet, and believe me I have tried them all and had the same results, weight loss followed by weight gain with little impact on my overall health.

I first learned of inflammation, back in 2010, when I was diagnosed with rheumatoid arthritis, which is arthritis caused by inflammation. That was the first I learned that certain foods have the power to make us feel better, or worse when we consume them. During this coursework, I went beyond this understanding and added the knowledge that my actual eating habits themselves have an effect on inflammation and overall gut health. 

The Rule of Twos and the opening quote shared above, ”Fast eaters are fat eaters, has my name written all over it. Anyone who knows me, knows I am a super fast eater. As kids, we were taught not to talk with our mouths full, so eating was serious business. Eat, then we could talk, laugh and linger. I had no idea that this habit could actually impact my health, especially my gut health. I thought it was more important to focus on what I actually ate. I have heard to slow down my eating, but thought the main reason was to allow the brain to catch on to the fact that it had been fed. 

The Rule of Twos, is simple and has absolutely helped improve my eating habits. Further, it can help with inflammation, indigestion and constipation. The rule simply reminds you to:

  • Eat twice as often.
  • Eat half as much.
  • Chew twice as long.
  • Take twice the time to dine.

Grazing, or eating smaller amounts of food, throughout the day is a new approach to eating for me. On a good day, when working, I ate one big meal and maybe a yogurt at night. This grazing approach can decrease spikes in your blood sugar levels and help stabilize your insulin levels throughout the day. Eating less can also improve your digestion as your body has less food at once to metabolize, or digest. I find it very satisfying to eat this way and enjoy my healthy snacks as well. The trick there is to have things on hand to nibble on during the day, greek yogurt, humus, cut raw vegetables, fruit and nuts make great, easy to grab and go snacks. 

Eating half as much will help me eat less, but I think of it now as letting my body tell me what it actually needs, guiding my portions. When I make my plate now, I put half as much as I used to on it. When I finish eating that, I pause before even thinking of taking seconds. Most days I realize I don’t need to eat anymore. As the weeks have passed, I find myself satisfied with this new portion size, even when eating out. 

Chewing twice as long is something I am working on as a recovering fast eater. Chewing can definitely slow me down, but there is far more to this than just that fact. Digestion, I’ve learned, starts in your mouth, not your stomach. When you chew your food, it gets broken down into smaller pieces which are easier to digest. When mixed with saliva, chewing allows your body to extract the greatest possible amount of nutrients from the food you eat. This is why it is said you should not drink with, or immediately after eating. 

The last part of taking twice as long to dine, allows me to spend some quality time at the table relaxing and reflecting. In the past, once I was done eating, I would get up and immediately start cleaning up. Now, I spend some time at the table, engaged in conversation, if I am not eating alone. If I am alone, I take some time now to jot down thoughts in my daily journal, or just relaxing before cleaning up.

The Rule of Twos is super easy to incorporate into your wellness routine, with nothing to buy or study. The changes are indeed small, but the impact on your health and wellness will be large. Why not give it a try for a few weeks and see how you feel? If you do, please let me know how it went. Have questions about how to get started, shoot me an email, or leave a comment and I’ll get back to you to brainstorm a few ideas.

Stress

This picture of me was taken just before I decided to retire from my much loved position as Principal of an Elementary School in New York City. It fully illustrates the impact of living under constant, high level stress on my body. Though I loved my position; my community and children, it did not love my body, especially during and after the COVID pandemic. My life was turned upside down during that time, with the loss of my mother, as well as the huge toll of working 24 hours a day to keep my school afloat despite loss of staff, family members, inconsistent messaging, funding and lack of clear guidance from the NYC DOE.

The impact on my physical body is clear to see, as I present as obese, haggard looking and quite honestly old beyond my years. The emotional toll is not as easily visible to the eye, but believe me it was there. By this point in time, it was getting harder and harder for me to find the will to engage in any social functions. Invitations to meet for dinner with friends caused anxiety and led to endless cancellations on my part. I was not able to sleep well and found myself lying awake each night filled with anxiety over all the things I needed to get done. It wasn’t uncommon to get a text, or social media post, from me at 1 AM during those times as I was wide awake.

This photo of me was taken this weekend, 8 months post retirement. These past 8 months have allowed me space and time to heal, both emotionally and physically. I wish I could say the healing was easy, but it wasn’t. During this time, I supported my husband’s healing from medical issues and cared my for aging dad in our home. But, despite those stresses, I still carved out space to focus on my own healing journey.

The impact of stress on our health cannot be underestimated. I hope my photographs serve as a reminder to us all that long term stress can destroy your health. Examining causes of stress and making changes to reduce it must be our driving force in our health journeys. For too long I acknowledged that I was under unrelenting stress, but yet did nothing about it. Rather, I used it as my excuse for being so unhealthy, as if it was expected. Finding the strength to make changes was the hardest thing I’ve ever done, yet I am so grateful I made the move as I am worth it. Living to see my grandson grow and thrive was worth it.

A dear friend said to me when I was struggling, “Laura, if you die tomorrow, there will be an ass in your chair before you’re even buried. We are all replaceable. Your family, however, will be forever changed. Your work family will move on and adjust pretty quickly to your absence. Your family will not.” That conversation really stuck with me and was what gave me the courage to step away.

Focusing first on my nutrition, helped by having to cook healthy for my two men, was pivotal. I worked with a nutritionist for the first few months to really look at what I was eating and gained knowledge of the impact of my choices on my healing. Slowing adding and increasing movement each day and tracking the impact on my body was next. Finally, returning to a yoga studio to connect with other yogis and more importantly, to myself.

I wish I could say I’m completely cured, but that would diminish the actual process of this journey. It’s a process, not a cure. I am most definitely feeling healthy again. I have a vibrant social life and have met and connected to so many great people in our new community. I have found a sport I love to play and engage in – pickleball. I have lost weight and gained better emotional health. My sleep is improving, but still not where it needs to be. I am sleeping well and getting quality REM, but still need to examine my Restoration sleep, which is still impacted by my restlessness during the night. Improved for sure, but not where I want it to be.

My next steps on my journey begin next week. I have been accepted to and registered for a Master Health Coach certification course with Dr. Spears. My specific focus will be on Adults and Aging. I cannot wait to learn more about the role nutrition plays on the body as we age as I continue on my road to Reclaiming My Health. This blog may undergo some updates during the year long coursework, as I look forward to sharing my learning with you all.

Please share your experiences with stress and nutrition. I’d love to hear what you have done to reclaim your health.