Okay this is not about excuses. Or – maybe it is. As the title states – I’m trying to overcome multiple struggles – in terms of healthy living, anyway. I have not been gorging myself stupid – but I haven’t been exercising or keeping to my healthy eating regime. It’s one thing to have discipline (I do have it) but it’s another to actually use it. I’ve been ignoring all the little voices – to my own detriment.
The health problems I had before I started on this journey have crept back into my existence and I’m pretty sure I’ve gained most – if not all the weight I lost, before I left my full time job to become a freelancer. Not that I’m unhappy with that decision – as I have steadily increased my profile and have several repeat customers. It’s just that I allowed myself to slip – notwithstanding my post in Feb 2016 advising that it was time to crack the whip again.
There really are no excuses, as I know that I feel better when I exercise, meditate and eat healthily. I went through quite a deep depression (which I posted about on my other blog) and I dragged myself out of it through sheer willpower. I didn’t want to lose it completely. I felt bad as my life has become less stressful with working as a freelancer – seeing as there are many out there who don’t have the luxury of being able to work from home, with a supportive partner.
I don’t know if the shift from a lifetime of deadlines, schedules and 9-5 work contributed to my feeling of being “out of it” – but I do know that I saw it happening and just let it wash over me. (If we’re honest with ourselves – this happens to all of us. The left hand does know what the right hand is doing but it takes a back seat to go along with the flow.)
Over the last couple of weeks, I’ve got back on track in terms of eating healthily. Now I’m ready to get back into the exercise – no excuses. One thing that I will do is get my thyroid properly checked. I’m sure that my lack-luster weight loss (when I was being a good girl) was due to my thyroid problems and hope that a full round of tests will reveal any kinks that need to be ironed out.
So – I will continue with the healthy food (including free range, organic, low sodium, low carb etc) and will try not to get into too many fads that are a waste of time. It’s hard not to be distracted by stories about new discoveries in the healthy eating arena, but I’ll be more “common sense” before I jump in with my shoes on!
Here’s my menu for the week:
I found that the smoothies weren’t enough in the morning. Having the toast first thing makes me full for longer, so when I get to lunch time – having my two boiled eggs followed by the smoothie – I only need a homemade granola bar in the afternoon to see me through to dinner.
I’m still making a lot of soups – which I love – as well as yummy salads. Soup and salad at night is great as I don’t get too tired before bedtime, although I think my husband is getting sick of them! Even though I bake choc chip cookies for my husband, I tend not to eat too many. It’s the salty snacks that get me every time!
One thing I noticed was that I tend to cater the weekly menu to my husband’s tastes – rather than my own. This is probably one factor which impedes my success, as the foods I really crave are spicy – and there are a multitude of spicy recipes that are healthy – I just have to make a dish or two each week to keep me interested.
I love sprinkling chili flakes on my food as well as including a spicy salsa with most meals. I’m going to make a pot of spicy lentil soup and some tandoori chicken next week. Here’s a recipe I’m going to try (from Indiamarks):
Tandoori Chicken Recipe
This is an authentic recipe for Tandoori chicken. It is best served with long grain/Basmati rice, onion, lemon wedges and cucumber salad and eaten with Tandoori Rotis or Naan (Indian Bread). This recipe is best if left to marinate at least 8 hours or overnight.
* 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
* 1/2 cup plain yogurt
* 2 tablespoons fresh lemon juice or malt vinegar
* 1 tablespoon minced garlic
* 1 tablespoon peeled and grated or crushed ginger root
* 1 tablespoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground cloves
* 1/4 teaspoon fresh-ground black pepper
* 2 teaspoons salt, or to taste
* Vegetable oil, for brushing
* Fresh cilantro sprigs for garnish
* Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
PREPARATION: Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt.
Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.
Yield: 4 servings
Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.
Until next week – stay healthy and happy (and I’ll strive to do the same!)