weight loss – Page 4 – Reclaiming My Health

There’s No There There

Thinking about this past year, I like to think about how far I’ve come. I’d like to say I have achieved my goal and host a celebration of some sort. But, sadly I’ve been down this road before. I’ve achieved a goal weight or fitness goal, only to regain the weight and lose the fitness strength. It’s not because I am a failure, slacker or loser, though that is how I used to think prior to giving up. Honestly, I bet this has happened to many of us. How many times have you lost and gained the same 20 pounds? I’ve finally realized that creating a sustainable healthy lifestyle is the actual work I need to focus on. Do you know how long it took me to understand this concept? My whole life.

Like me, I bet many of you have focused on losing weight for a specific reason. For example, an upcoming special event is always on the list of reasons. A few years ago, I waited to shop for a dress to wear to my son’s wedding. I was waiting to lose weight before ordering it. I almost waited too long and truly cut it close on getting a dress in time. I never did lose the weight either.

Another time, I worked out for several years to achieve the goal of finishing a full marathon. It took me three years to meet this goal, but over the course of three years of training, I had sustained several serious injuries leaving me wondering why it ever was so important to me to meet this goal. I finished the NYC Marathon, met my goal and then had to give up long distance running as a result of the damage I did to my hips and ankle.

In both of those examples, what was lost on me was that I was focusing on the end result, not the process. What I really wanted, was to be physically fit and healthy. What I focused on was losing weight and finishing a marathon. What I accomplished was losing weight, which I gained back; and finishing a marathon. Both of those were truly wonderful accomplishments, but neither did anything to help me create the sustainable, healthy lifestyle I was seeking.

I thought that by engaging in those two goals, I would become healthy. What I realize now is that living a healthy lifestyle is a process and that meeting one goal along the way doesn’t mean I’ve arrived at my destination. In fact, I’ve learned there really is no there, there. The destination is not something I can reach and be finished with the journey. Rather, I have to commit to creating and maintaining this healthy lifestyle for the rest of my life. It doesn’t just stay in place on it’s own, it takes commitment and work, but it also doesn’t have to be so hard.

These revelations did not come easy and quite honestly can be intimidating. I have tried every diet plan you can think of, had success and then went right back to my “old ways”. In all honesty, I love pizza. As I’m typing this, I am thinking about how hard I tried in the past not to have pizza because it wasn’t “good for me”. Does that sound sustainable? Not in any lifetime, is never eating pizza again sustainable for me.

While reading Prime-Time Health by William Sears, MD, I came across an acronym that has helped me rethink how to achieve a healthy lifestyle, which has been my actual goal all along. He uses the acronym LEAN to outline the four pillars of health.

Lifestyle – How we live
Exercise – How we move
Attitude – How we think
Nutrition – How we eat

I have found that this simple tool has led to my understanding that I did not have a strong system in place to create and maintain a healthy lifestyle. Rather, I was specifically focusing on what I ate, what I could do for exercise and what I looked like. I gave very little attention to my lifestyle choices, or my thoughts about myself. When I was meal planning, I focused on the what of eating. What could I eat that wasn’t full of carbs, fat, calories, etc; not, how I could eat to feel better. When I focused on exercise, I focused on what I could do to burn the most calories; not, how can I move throughout my day. This led to me forcing myself to push through routines, even when I was hurting, which ultimately led to stress fractures.

Attitude is the area I am specifically focused on right now. I take time each day to notice, note and move on. If I notice my weight is up, I take some time to think about the possible reasons why and reflect on any changes I might need to make. I come from a place of learning and inquiry. I no longer beat myself up, get down on myself about it, or worse give up. I choose to write positive affirmations about myself every day in my journal. I also have one word that reminds me of my why, my purpose for doing any of this work. I write this one word in my journal every day as well. I have found that just adding these two things to my morning routine have helped me stay grounded in the process of creating a healthier lifestyle and not getting stuck on just trying to lose weight.

I know that sounds so simple, but I realized that I am the one who has made this all so hard, by focusing on the wrong things. I plan to use the L.E.A.N. pillars to keep myself focused on what matters most – healthy living. How about you? How are you doing with your journey? Please continue to reach out, as I enjoy reading your stories.

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.

Life Reimagined

It’s hard to believe it has been over a year since I’ve sat down to write anything. When I look back at the year itself, I’m in awe at all that we’ve endured. Never in my life did I think I’d be living and leading in a global pandemic. There truly is no course that would have prepared me for this.

My last post was May 2020 and at that time I was deeply grieving the loss of my beautiful mother. She succumbed to COVID in early April at the height of COVID-19 outbreaks. After that, I feel like I was swallowed up into a black hole. Life continued, at a ridiculous pace, in my position as a Principal of an Elementary School. Every day felt like a month, every challenge felt tough, every event unchartered territory with no guidelines or support to be had. Yet, I am one of the fortunate ones as I work in a community that banded together and stood strong. I never would begin to tell anyone how to move through something like this and that may be one of the reasons why I stopped writing.

I decided this summer to begin to process what I’ve experienced this past year and a half, which is something I’ve avoided. To disconnect with any expectations and take the summer to relax, recharge and begin again. I decided to not let the lessons of this pandemic be lost on me. To do that would feel like I’d not been changed by it. I am not the same person who existed on March 12, 2019. I’d like to think I am stronger, wiser and better, but those would be lofty goals. What I am is more aware of the fragility of life, both in length of time and on this planet.

Like many people, during COVID lockdowns, I found myself making poor eating choice healthy and not engaging in exercise. Seriously, it was hard enough to get through the emotional exhaustion of most days without it, so why bother. I didn’t miss any time at work, even during the loss of my mother, as being absent just didn’t seem to be an option. I worked through all holidays and the summer that followed, as did most of my colleagues. We were able to bank the vacation time for use at a later date, which in hindsight was a blessing. This June 2021, I decided that taking time off was essential to my emotional well being.

I spent the summer engaging in deep personal reflection around the events of the past year and their impact on me. I returned to the gym in late June and found that the lack of exercise had taken a huge toll on my health. I was determined, but way out of shape. I dabbled in healthier eating, but still was not motivated to cook, despite building a state of the art kitchen in our renovated home. I lost 20 pounds and am proud of that, but know that I haven’t given it my best effort.

I have wanted to go fully plant based for a long while, but just couldn’t seem to take the plunge. I increased the amount of plant based meals I was eating, but without cooking, I grew tired of endless salad offerings. Rather than give up, I began to drill down. What could I do to make this more doable and motivate myself to cook again.

I found a wonderful woman, Chef Cynthia Louise, who has many cooking and plant based offerings. I had not heard of her, but seemed pulled toward her food offerings. They were realistic – not a ton of ingredients; holistic – organic, plant based foods; easy – not too long from prep to table; and delicious. I joined her 14 day plant based challenge, which comes with shopping lists and recipes. I’ve made two days worth as of this writing and none have taken more than 30 minutes to prepare. All have been delicious, like really delicious. I just made a salad dressing for a salad that truly left me wanting to eat more salad.

I have cooked the past two days and actually enjoyed it. My kitchen has been done since February and I have only cooked one meal a week at best – Sunday sauce. I’m super excited to feel like cooking again and hope this continues now that I am returning to work tomorrow. The ease of these recipes makes me feel like it will. The early morning offerings at the gym make me feel like that is doable as well. Stay tuned for my weekly blog to return.

To learn more about Chef Cynthia Louise visit her website at

http://www.chefcynthialouise.com

I get no compensation for my recommendation to her website, just the knowledge that you are possibly going to engage in a healthier journey. If you do, let me know as I’d love to hear about it.

Isn’t it Ironic

And isn’t it ironic, don’t you think?
A little too ironic, and yeah I really do think.
And yeah, well, life has a funny way
Of sneaking up on you
And life has a funny, funny way
Of helping you out
Helping you out

I started this blog, and cooking, several years ago to help me cope with the process of losing my mother to Alzheimer’s. The goal was never to preach, tell people how they should live or pretend that I knew the answers. The goal was to find healthier outlets for my grief, reclaim my health and break the cycle of this disease in my family. Isn’t it ironic that in my grief over the actual loss of my mom, I’ve returned here all these years later much the same as when I first started.

The words, stories and recipes shared here serve merely as documentation of my personal journey through grief. My personal memories and tales have no purpose really to anyone but me. Though so many have read and commented, my intentions are purely to capture the stream of emotions flowing through me. I say all that as a disclaimer because this loss has taken a toll on me. As Baron Baptise says, sometimes we have to fall apart to come back together again. That coming apart is the space I’m currently trying to move through.

The past year has been a difficult one for me health wise. Recovering from my last femoral stress fracture was not as easy as the other two. My body just wouldn’t cooperate and wouldn’t heal. Then, just when I was able to get out and walk and ultimately start running again, I took a bad fall. This fall left me with injured ribs, an injured peroneal tendon, put me in a boot for 8 weeks and unable to walk without pain for months after. The effect of this on my physical and emotional health has been tough. Weight gain, coupled with loss of the ability to engage in activities I love, has been emotionally draining.

Isn’t it ironic that the loss of my mother would be the driving force that pushed me out of this state of mind. A loss from a deadly virus that is truly so painful, I should be driven to crawl into isolation, has forced me to take a hard look at so many things. Personal relationships, that have long been broken, have new light shed on them and will be shed. Habits that linger, like people pleasing and taking on other people’s shit, are out of their hiding space and ready to be seen for what they are.

While I have no answers, I have a new perspective on why I’ve taken on guilt for calling someone out when their actions are hurtful to me. I was raised to be in service of others. I was raised to put other people’s needs before my own. I was raised to not judge others. All of these are truly wonderful qualities and I thank my parents for instilling them in me. But, in my quest to not disappoint or hurt others, I’ve allowed others to hurt and disappoint me. This is where my work lies, in the exploration of why.

During this global pandemic, I am taking time to do some personal work for myself. I need the connection with others who have suffered loss to this virus. Together, we are engaging and supporting each other through Baron Baptiste’s 40 day program. I have started cooking again and thankfully walking without pain. I am trying to gain some clarity on the places where I am stuck and hope to find healthier ways to deal with my grief.

Speaking of cooking, isn’t it ironic that I’ve finally after all these years mastered the art of making German Potato Dumplings on my first holiday without mom. On Easter Sunday, with no family here to celebrate, I figured out how to make these pesky dumplings that have been the bane of my holiday meals for years. There was a missing ingredient, one that my mother never used. Gone is the farina my cousins suggested, that never worked for me. And, in its place is potato starch, a truly magical ingredient that has solved my problems once and for all with the texture of my dumplings. I’ve made them twice since Easter, as I’m truly excited to have this childhood item back in my cooking repertoire.

German Potato Dumplings

5 lbs of Russet potatoes
2 eggs
11/2 cups all purpose flour
1/2 cup potato starch
Salt

Boil potatoes with skin on until soft
Drain and cool
Peel potatoes and run through potato ricer (manual one is fine)
Place in refrigerator for several hours
Remove from refrigerator and add all ingredients .
Knead with hands until it forms a dough like consistency, adding additional flour as needed.
Toast bread and cut up into 1 inch squares
Form potato into balls, placing a piece of toast in the center of each one. Balls should be slightly larger than golf ball size. My mother liked baseball size.
Drop potato dumplings into boiling water and cook until they rise (approximately 10 minutes depending on size)
Drain with slotted spoon and serve immediately with gravy. We had roast pork and potato dumplings with ours and turkey the second batch.

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:

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

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 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.

Roasted Carrot & Avocado Salad

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.

Preheat oven to 400ºF.
Peel the carrots and cut them into ½ inch pieces.
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.
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.
In a large bowl, place the avocado, arugula or salad greens and warm carrots.
Drizzle with 2 tablespoons of olive oil and lime juice and toss to coat. Season to taste with salt and black pepper.
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.

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:

Heat the grill to medium heat.
Mix all of the ingredients together in a large bowl and stir well.
Using your hand, form 6-8 small patties.
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.

Mindset Moves

Long term readers of my blog know that I’ve worked hard to have a positive mindset about myself and my abilities to reclaim my health. I’ve read and learned a lot and really strive to live mindfully, despite serious injuries and setbacks along the way. I’ve rebuilt my base more than I care to think about, yet here I am rebuilding it once again. It’s just the cycle of my life, which flows in ebbs and tides and I’ve learned to ride the waves.

Along this journey, I’ve shared many of my mindset struggles – negative self talk, wallowing in pity following injury, why me mentality, and the list goes on and on. It’s once again time to pull myself up by my bootstraps and get focused on what I am trying to accomplish. It has been a life goal to complete the NYC Marathon and I am once again working towards this goal. I am way behind where I was this time last year in my training, but my mindset is in a good space. I am most definitely NOT pushing myself to do more than my body is ready for and will NOT suffer another injury doing so. I will admit to thinking about how I should be running longer by now, but won’t allow myself to go there. I know that my body is NOT ready for the work and if I push beyond my ability right now I will get injured again. I also know that my goal is to finish the marathon, no matter how long it takes!

I’ve dialed in my nutrition and really taken the time to learn about the role nutrition plays in reclaiming my health. I’ve taken an online course to learn about different types of eating (tracking macros, KETO, plant based) to see which best meets my body’s current needs and my goals. I highly recommend going through this online course at least one time to experiment and track your body’s responses. I learned a lot about myself in the process and not only related to diet. Here is the link to this community for anyone interested in learning more – One 3 One Now that I’ve cycled through this course twice, I am moving on to my next steps. I signed up for a cooking course to learn how to cook more plant based dishes. As you know, I love to cook but have been a self proclaimed vegetable hater for far too long. I hope to learn more about cooking plant based meals to expand my menu planning. Here is the link to this online platform – Rouxbe Online Platform You will find many options there for cooking courses that may appeal more to you. I signed up for the Rouxbe Membership which will allow me to work through these courses at my own pace.

Working at my own pace is where I’d like to end today. As an educator, I know that children come to us at all different stages of development. I know that there are modifications available to meet the needs of each of them. I also know that sometimes people have implicit bias that shape how they plan and react to certain individuals. Sometimes, as educators, we offer modifications before we allow students to try the unmodified task. Sometimes we predetermine and decide that the student needs the modification. What that does, in my humble opinion, is send the message that we don’t believe in their ability to complete the task as is. What that does is take away the opportunity for the student to engage in the given task with feedback and modification AS NEEDED along the way. Truly, it’s the same thing when we engage in exercise. As a middle aged woman, I know that I am not seen as someone who can do most athletic challenges and I likely can’t at this point in time. But, there is nothing more disheartening than someone else predetermining that you can’t, before you even try. I’d like to publicly thank my CrossFit Freshkills coaches, for believing in me and not making me ever feel like I can’t. Today I’d like to thank Coach Libby Elias, a fellow educator, for her belief that I could indeed complete the four rounds required without a modification. Her belief was inspirational as I worked through the tough workout. So, in the spirit of mindset moves, I’d like to ask that we all adopt the mindset of “maybe they can” and not rush to provide a modification before allowing them to try. Perhaps our students, including middle aged women like me, might just surprise you. What we say and do matter so much and can have lasting implications on other people’s mindsets, so let’s try to be more mindful of that.

Here’s the link to a few posts I’ve written on this topic:

Mindset Matters

There’s Always Tomorrow

Want to Know a Truth…

On the Road Again

Always happy to connect with readers, so feel free to drop me a line in the comments below.

Community

Days like today remind me of all that is good and right in my Staten Island community. So many runners turned out today to support the family of a young man lost in Afghanistan when he was just 24 years old. Looking around at the runners today, I noticed so many groups running together. There was my school’s group of runners, my yoga studio team and several other groups from local clubs and businesses. Watching the early finishers go by on the other side early in the run is always impressive. How do they run so darn fast and make it look easy? What’s even more impressive to me though, is how they stick around to cheer all of us back of the packers in. The running community is one of the most supportive and welcoming groups around.

Listening to this Gold Star family speak about their son today was such an emotional experience. They were clearly overwhelmed by the large turnout for this 2nd annual memorial run. They said it gave them hope that they will be able to give back to other families, but beyond that they said their biggest nightmare is that their son will be forgotten. Judging by the turnout and many things said about their son today, I don’t think that will happen anytime soon. Staten Island will soon be naming a ferry boat after SSG Michael Ollis. Should you wish to learn about Michael and donate to the SSG Michael Ollis foundation, please visit their website.

http://www.ssgollis.org/

Tomorrow I start my second plant based cycle of eating. I’m excited to experiment with some new recipes. Knowing this, today we decided to have a juicy, grilled hamburger for dinner. I know it’s very carnivore like to eat this as my last meal before heading into the cycle, but it really did hit the spot today. We just grilled them up super quick and ate with a side of salad and roasted vegetables. Easy cook and cleanup post run and now I’ve got an appointment with some reading material.

Roasted Peppers, Potatoes & Onion

Ingredients:

- 1 bag of mini red, yellow, orange peppers
- 1/2 medium onion sliced
- 2 medium red potatoes
- olive oil
- Everything but the Bagel Sesame spice

Directions:

Heat oven to 400 degrees
Slice potatoes into slices that resemble french fries
Thin slice the peppers
Slice onion and break into rings
Combine all in a large bowl and toss with olive oil
Pour onto foil lined sheet tray and sprinkle with Everything but the bagel spice.
Cook for 20 minutes or to desired consistency
Serve immediately

The salad was simply romaine lettuce, fresh organic strawberries sliced and some shredded cabbage. This was topped with olive oil and Carter & Cavero Pear & Cranberry condiment.

What are some of your favorite plant based meals? Please share with me for a future blog, or even just in the comments. I’m going to need lots of ideas.

Baked Chicken Parmesan & Zoodles

My parents got married on May 16, 1954 in Ridgewood, NY. I have no idea what the weather was that day, or who was in my mother’s bridal party beside her twin brother Walter and my father’s only sister Catherine. I do know that my mother’s gown was in the style of Princess Grace and borrowed from her girlfriend. I do know that they were both very much in love that day and that’s never changed. I also know her parents, especially her mother, didn’t approve of my father because he was an Irish Catholic. My grandparents had hoped my mother would marry someone better, but what they didn’t realize was that she married one of the best men ever. If they only knew how he cares for her now, as he did their entire marriage, they’d surely change their thinking.

Sixty four years later my mom lives in a full time care center, not by choice but by necessity. My mom has Alzheimer’s, a degenerative brain disease that robs one of their memories and ability to function. For ten years my dad lovingly cared for mom at home, including feeding and diapering her himself. It wasn’t until there was no other option, that he agreed to place her in the care center. Even though she has no idea, he goes and sits there with her every single day. He still feeds her, even though there are people there who can do so. He brings nice outfits for the aides to dress her in and makes sure her hair is done. Though many have criticized him for sitting there each day, there is truly no place he’d rather be. If you’ve ever read the Notebook, you know how the story goes. It’s heartbreaking, yet so inspiring at the same time.

I see so many sad people when I visit the care center. One gentlemen never married and has no family to care for him. He placed himself in the center to live out his remaining years. Another, after eight years in the care center, still talks about how he is getting better and will be going home soon. He has no idea that his wife will never be taking him home again. Not too many people come to visit these long term patients, only the rehab patients seem to have visitors. Believe me it is extremely hard for me to go there and visit. I dread it and some weeks it takes me a few days to not feel depressed. When we visit we always bring Sonny along because the people there love seeing him. We always seem to end up with other patients sitting with us when we visit, but we really don’t mind. Like my dad, I know that there’s no place I’d rather be.

Today, after so many days of dreary gray skies and rain, the sun made a comeback. When I went outside this morning, I couldn’t believe how hot and humid it was. Yesterday, we had heat on in the house and today we need air conditioning. Cooking is very therapeutic for my after my visit to the care center. Music, wine and cooking are the best medicine to get me out of my funk. Today, I decided to make my husband’s favorite dish today, Chicken Parmesan. I decided to try to lighten it up though and make a somewhat healthier version. I used chicken tenderloins instead of full breasts and baked them instead of frying. The tenderloins were just the right portion to eat 4-6 ounces of chicken, which is all you really need. We both felt the chicken was super tender and delicious and it cooked a lot faster too. Swapping out the pasta for zoodles also helped to lighten up the meal.

I made a pot of Sunday Sauce this morning to use in this recipe. I did not make meatballs as we were eating the chicken today. I did put some hot sausage, removed from casing, into the sauce for flavor. Recipe for Sunday Sauce can be found by clicking here – Sunday Gravy

I made the zoodles about two hours before we ate them. I cut them in half today (after spiralizing) to make them easier to eat, as they come out very long. Zoodles really are awesome and honestly make me feel like I don’t miss spaghetti. The consistency of them raw works best for me. Recipe for zoodles can be found by clicking here – Mother’s Day

Baked Chicken Parmesan & Zoodles

Ingredients:

Chicken breast tenderloin (1 lb. package was enough for two with leftovers)
Panko
2 eggs
Fresh mozzarella sliced into strips

Directions:

Cover baking tray with aluminum foil and spray lightly with olive oil spray
Mix two eggs in flat bowl dish
Place panko in second flat bowl dish
Dip chicken in eggs, then panko and place on oiled tray
Spray all chicken lightly with olive oil spray
Place in oven at 350 degrees for 10 minutes
Remove from oven and place in cooking tray with sauce in bottom
Top with mozzarella strips and cover with aluminum foil
Return to oven and bake for 10 minutes covered.
Serve immediately over zoodles and add sauce as needed.

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And isn’t it ironic, don’t you think? A little too ironic, and yeah I really do think. And yeah, well, life has a funny way Of sneaking up on you And life has a funny, funny way Of helping you out Helping you out

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And isn’t it ironic, don’t you think?
A little too ironic, and yeah I really do think.
And yeah, well, life has a funny way
Of sneaking up on you
And life has a funny, funny way
Of helping you out
Helping you out