Fast, Free & Tired

So I am exposing my imperfections here. Some of them. If they weren’t too obvious already.  But especially about when it comes to eating when I don’t really want to. My “triggers.”

As a health coach I am never “done” or “perfect” or teaching others how to be. But really, I am imperfect, improving, being my own research subject & helping others to do the same. And we all help each other to have better lives. I get to be an example: that we can have happier lives one choice at at time.

My friend Kristy is a great example of this. She lost 200 lbs on the program & has kept if off for years & years. BUT before she found this program she has lost 100 lbs trying other things...and gained over 100 lbs back. Wow. But this program is not a "quick fix," it's a journey.

That is why people can start coaching friends & family after as little as a week on the program. You don’t have to be perfect, or even to your goal weight. You just have to know the program really works--and you know in as little as a week.

So are you ready? Here are just a short list of things that still trigger me to make unhealthy choices.

• When TJ or others eat
• In the car or on “vacation”
• When it’s free
• Late at night

And when I really think about it, it amazes me how far from logic all these are.

• When TJ or others eat I feel this compulsion like I need to as well before it “runs out” or “he eats it all” or “gets more than me”
• In the car, I just feel like munching. Even if I’m full, I just keep thinking about food
• And free or late at night makes me feel like “I have to get as much in before the opportunity is gone or I go to bed”

Silly isn’t it? And even though I know that, in the moment I struggle.

A friend told me about a book she read called “Change Anything.” She said something that stood out to her is that any addiction or compulsion is never a struggle all the time. It is just a struggle when triggered.

And then you have a “critical moment” where you make a choice. And it is amazing to me how far I have come already. I am really pleased with most choices I make. The majority of the choices I make are healthy and I am so happy about that. And the rest of the choices are a great chance to get to know what works for me at those “critical moments.”

For instance, I know that if I drink water first I am much more likely to be happy with my choice afterward. If I wait for 15 minutes and remove myself from the situation I do even better.

And when I know that and make a choice against what I really want anyway, I can make “bad days into good data” and learn more about myself & what will help me next time.

Health is a journey, and one worth taking.

I Love Veggies

Until I was part of this program, I had no idea what I was missing in the vegetable world. Oh, they are so good. Here are some of my faves: 

Asparagus Guacamole

 

• 1 1/2 pounds asparagus, cut into small pieces
• 1 tablespoon fat-free Greek-style yogurt
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro
• 3 green onions, thinly sliced
• 1 tablespoon minced garlic
• 1 tomato, diced
• 1/2 teaspoon Worcestershire sauce
• salt and ground black pepper to taste

Boil asparagus
Blend it up
Add the rest and eat!

Tasty Leeks

 

• 4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments
• 1/3 cup fresh dill, well chopped
• 1 C Asparagus
• extra-virgin olive oil
• fine-grain sea salt

1. Put 1 T olive oil & salt in pot along with leeks & asparagus.
2. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown.
3. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill.
4. Cook for a couple more minutes. Turn out into a bowl or onto a platter and serve immediately

Butternut Squash Fries

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Use a veggie peeler to cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with garlic salt or onion powder or just salt (or for sweet, cinnamon or nutmeg).
3. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.

Asian Green Beans

• * 1/4 cup whole almonds (about 1-1/2ounces)
• * 4 teaspoons low-sodium soy sauce
• * 1 pound green beans, trimmed, cut into 1-inch pieces
• * 2 tablespoons rice vinegar
• * 1 tablespoon vegetable oil
• * 1 large garlic clove
• * 1 teaspoon minced peeled fresh ginger
• * 2 tablespoons thinly sliced green onions
• * 1/3 cup fresh cilantro leave

1. Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.)
2. Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve.