Tag Archives: diet

Calling all Cavepeople

13 Nov

Per my 30 in 30 challenge for National Health Blog Post Month, today’s prompt encourages me to “write about my favorite book and tie it to your views on health.”

Instead, I want to float an idea about a book. I’ll be in a car for upwards of 13 hours this weekend, and I’m thinking of giving this one a whirl:

Practical Paleo by Diane Sanfilippo. (source)

I know, I know. Everyone is doing the Paleo thing. If you’re unfamiliar, the Paleo approach centers itself around foods that our ancestors could digest – and avoids those that simply weren’t around at the time, believing that many of these foods aren’t as easily digested by the body. Super basic explanation, and I’m not fully edumacated (hence my desire to read the book), but that’s how I understand it thus far.

But I’m genuinely interested in learning more because I have a couple of things going on with my health that are starting to point to sugar problems/insulin tolerance issues. I am beginning to wonder if my body responds negatively to grains. I’ve mentioned this before, and I already monitor my high carb foods like grains (Even whole grains) very carefully – avoiding those that are refined carbs completely.

So has anyone read this book? Done a Paleo challenge? Think liverwurst n’ junk is crazy talk?

Menu Monday: Sugar Rush

1 Oct

Miss me over the weekend? Oh sorry guys. I’ve just been a little busy hanging with Michelle.

Pretty epic wedding photobooth corner.

This weekend we traveled to Columbia, SC, where we saw the sights

{South Carolina’s state capitol building}

And even managed to squeeze in a broken-finger-burn session

Lunging around the state capitol. Casual.

A fabulous weekend was had by all, but the weekend (and last week serving time as a gimp) didn’t exactly revolve around the high produce, low sugar diet I strive for.

When I feel this way, I’ve learned over the years that the key is to avoid panicking and/or guilt, emotions that come naturally in the wake of sugar hangover.

The fact of the matter is that today marks a new day, a new week, AND a new month, and by the looks of it so far, seems like all good things lie ahead.

First October sunrise.

I think I’ll outline my steps to curbing sugar cravings later in the week, but I will say one of the very first steps is to make a plan.

Menu items this week:

  • Monday: Trader Joe’s chili for lunch with spinach salad, Italian vegetable salad during the Bears game tonight
  • Tuesday: spinach salad with lentils, slaw vegetables, onion & veggie burger patty drizzled with balsamic, tofu stir fry for dinner
  • Wed: leftover stir fry for lunch, tuna salad (salsa instead of mayo) over spinach + lentil salad for dinner
  • Thursday: leftover salad for lunch, grilled veggie burger patty + cauliflower mashed “potatoes” for dinner
  • Friday: leftovers for lunch, parents in town on Friday so unplanned dinner
  • Breakfasts: 1 egg + veggie juice
  • Snacks (I’ll have a morning & afternoon snack this week): cheesestick, greek yogurts, hummus + veggie dippers

I almost always create a week’s menu on Sundays, otherwise I’d probably just eat almond butter and Chipotle 3 times a day every day. I have to admit, I’m not nearly as diligent with my workout “menu” — I usually fly by the seat of my pants, which shockingly translates into working out about half as much as I intend.

Not this week! I know with the broken finger situation I’ll be even less motivated than usual, and I’ll have to get creative. On this week’s agenda: a new hip hop DVD I was given at FitBloggin, trying a new hip hop class near my apartment (!!), making up a finger-less boot camp circuit, and a couple of elliptical sessions.

Bring it, October!

For the peanut gallery: Do you make a plan for the week’s menu items or do you make it up as you go?

South Beach Shepherd’s Party

10 Jul

Judging by the overwhelming presence of Monday grumblings on someecards, I am guessing I am not the only person struggling hard to accept that this is, in fact, reality, where people work 5 days a week, 40+ hours in said week.

Sigh. Can’t every work week be home to an American holiday revolving around barbecues, beer, swimming & playing?

On second thought, if any of you celebrated America’s birthday on a level even remotely close to mine, your jeans are probably grateful that every week is much more… healthful.

I’ve been married for a month now (!!!), and I will continue to claim that I have the right to celebrate my recent nuptials like a fool for at least 90 days. But because I’ve enjoyed a few too many slices of desserts bearing American flags & indulged in one too many rounds of cup flipping games over the past month, it’s time for me pump the brakes before I lose sight of all I’ve worked for in the months leading up to my wedding.

After all, a healthy balance means consistency – something I still struggle with regularly. Heading back to the basics usually lends me a starting point, and for me, the South Beach Diet is typically a pretty solid starting point for kicking creepy cravings to the curb and resetting my palate all together.

Before I even unpacked most of my home, I dragged myself (and a very patient JC) to Whole Foods to insure the week got off on the right foot. I wanted to have a well-rounded week, and I knew just the tool I would call upon.

My mom got me this sassy pistachio colored KitchenAid mixer as a shower gift, and I’ve been chomping at the bit to pledge into the global class of electric mixer lovers.

With my newly acquired kitchen weaponry, I whipped up a healthy casserole I can feast on for most of the week.

I know what you’re thinking: Healthy casserole? Is that a thing? Just wait until I tell you that it’s actually shepherd’s pie, a classic calorie bomb.

Stay with me!

I tweaked this very lightened up version from South Beach Diet’s newer book, Supercharged. All natural ingredients, and as mashed cauliflower replaces traditional buttery mashed potatoes the dish quickly becomes a reasonable meal. But don’t fret: there’s nothing “diet” about bubbly cheese, juicy meat & chewy edamame in every bite!

{Adapted from South Beach Supercharged – 4 delicious servings}

1 tablespoon EVOO
1 large onion, chopped
3 cloves garlic, minced
1 lb extra lean ground beef (turkey is tasty too if you don’t swing that way)
2 C. shelled edamame
1/2 C. low sodium beef broth
3 teaspoons worcestershire sauce
16 oz. frozen cauliflower
2 tablespoons plain Greek yogurt
1 egg yolk
pinch sea salt
1/2 C. Mexican blend shredded cheese

In a large saucepan, bring water to a boil – add cauliflower and cook until soft, 10-15 minutes. Transfer to a large mixing bowl or food processor.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onions & garlic and cook until fragrant, 5 minutes or so. Add beef and cook until browned through.

Add edamame, beef broth & worcestershire sauce; cook 3 minutes more. Remove from heat & add the mixture to a lightly sprayed 2 quart casserole dish. Set aside.

Add greek yogurt, egg yolk and sea salt to cauliflower. Mix or blend until smooth, with a consistency resembling that of lip smackin’ calorie packin’ mashed taters. Carefully & evenly spread cauliflower cloud over the beef mixture and sprinkle with cheese. Bake for 20-25 minutes at 350 degrees.

Serve al fresco with a side of vino, if your little heart desires the finer things in life.

 

How do you get back on track after an indulgent holiday? Any favorite lightened up make-ahead meals out there?