August Challenge Page

Okay, I've been yammering on about my countdown to Spain, my need to get back into shape, blahblahblah and all that good stuff. We leave for Spain in exactly three weeks.

THREE WEEKS!!

Which means I need to get a jump on things. This past week, I've gotten back into the habit of going to the gym (going 5 days out the last 7 and taking a 9-mile hike). I definitely feel good about that.

However, my eating has not followed suit. I'd like to think it's because I've been doing this whole Tata Exposing countdown in stages, the first being exercise and the second being diet.

But that would be total bullshit. I'm just a fat kid.

This week, I hope to change that. One way I hope to do that is to hold myself accountable using this blog. I've created a new page dedicated to the "challenge" of the next three weeks, which I'll use as a food/exercise log.

A hopeful by-product of such a page will also be better blood sugar control. While my blood sugars have been okay, they haven't necessarily been great. I've had a lot more high blood sugars then I'd like in the last month or two. In fact, I'm a little concern that my A1c will be higher when I go for my endo appointment in September. While I accept that this is the natural biorhythm of being a diabetic, it doesn't necessarily feel good.

Of course, I don't expect anyone else to be interested in my daily diet.

But that's why this is my blog. And not yours. :)

Weekly Recap

Despite my recent case of Fatkiditis, I actually did well in my Lunchbox and Exercise challenge. 

Just check out the digs below!

Roasted Vegetable Strudel

A variation of my delicious Asian Veggie Salad

Marinated Tofu with Roasted Brussel Sprouts and Nacho Yum Sauce

Marinated Tofu

I also worked out five times this week, using BodyRock workouts! Too bad I've had some really shitty blood sugar numbers and have gained 5 pounds. I'm saying it's all muscle.  

Recipes to come!

Weekly Roundup

Okay, so I can't say the Lunchbox Challenge and Exercise Challenge went any better this week then it did last week. I only really made one thing for lunch this past week, but liked it so much, I ate it again and again. Plus, I had some yummy leftovers from Super Bowl which helped me throughout the week.

I was able to exercise 5 out of the 7 days this week, using several workouts from BodyRock.tv. They're really intense and not always "workout at home" friendly, but have definitely had me feeling sore the next day. The best part? They're only 12 minutes!

However, I can't say that my eating has muched improved or that I'm feeling any healthy/thinner. And I've had a really low low and a really high high in the last two days. Bleh.

In good news, I think I may have found a detox plan that I'm going to try next month! Yay! For now, here's my kick as Peanut Asian Salad that I enjoyed throughout the week.

Peanut Asian Salad

Ingredients
1/2 head of red cabbage, shredded
1 large red pepper, sliced
1 large carrot, shredded
2 scallions, sliced, only green parts (optional)
2/3 c edmame
1/3 c peanuts

Peanut Dressing
1 - 2 garlic, minced
1 tsp grated ginger
1/2 c peanut butter
2 tbsp soy sauce
2 tbsp rice wine vinegar
1/4 - 1/3 c vegetable broth (depends on how thick or thin you want the sauce to be)
1 - 2 tsp srichacha (optional)
1 tsp sesame oil
canola oil
salt and pepper

Method
1. Add all the veggies to the bowl.
2. Place garlic cloves into a food processor or blender. Blend until garlic is minced. Grate ginger into processor.
3. Add all of your ingredients and blend until thoroughly combined. You can choose to add a little more broth to thin it out.
4. Add desired amount of dressing to veggies and toss well.

Breaking Down

Before starting the Lunchbox Challenge, I had come to a sad realization. Several months ago, you may remember a rather impassioned rant about the importance of eating a organic, locally grown diet. My commitment to that kind of eating has remained strong (which is especially challenging for my cheap gene when strawberries are on sale for 2/$3).

 Now that we're in the full swing of winter and I no longer have my weekly farmer's market fix, I am definitely yearning for my delicious fresh fruits and veggies. In fact, lately, I've wanted nothing more then a good, hearty salad for lunch! The beans and potatoes of winter just aren't exciting enough for me.

The problem...lettuce doesn't grow in snow! Such a desire means I'd have to breakdown, buy produce that is grown in an unnatural environment, sprayed with pesticides and preservatives, and shipped a million miles away to be at my local supermarket. So much for that carbon footprint.

It's actually something I'm really struggling with. I am hoping to find a balance between protecting the earth, supporting local/organic farmers, being excited about my food and satiating my cravings all in the name of good health!

That said, I finally broke down and allowed myself to buy apples again. I was so excited to have my delicious Jonagolds that I actually ate an apple with peanut butter for dinner...and then again for breakfast...and one for snack too! I 'm hoping to avoid what my father refers to as "The Green Apple Quickstep." It's related to the bathroom. You can figure out the rest.

Here's an easy crockpot dessert (or breakfast, lunch, dinner, snack).

Crustless Apple Pie

Ingredients
4 - 5 apples, peeled and sliced
1 tbsp flour
1 tsp lemon juice
2 tbsp brown sugar
1 - 2tsp cinnamon
1/2 - 1 tsp nutmeg
1/2 c rolled oats
1 tbsp butter or vegan margarine

Method

1. Mix the apples with the flour, lemon juice, 1 tbsp brown sugar, 1 tsp cinnamon, and 1/2 tsp nutmeg until well coated.
2. Place apples in slower cooker. Mix the rest of the sugar and spices with the rolled oats. Cut in the tbsp of butter and margarine until broken up into pebble size pieces.
3. Spread the oats over the apples mix.
4. Turn slow cooker on low and cook for 2 to 3 hours, or until apples are tender.

Callin' a Do Over!

Maybe starting a diet/exercise/meditation challenge on the most difficult two days of my week, followed by Super Bowl Sunday probably wasn't the smartest idea. Needless to say, I haven't done well this week. In fact, I have somehow manage to gain four pounds in the last four days.

It may be cheating. It may not be fair, but I'm calling a "do over" on this whole diet/exercise/meditation challenge. I know that I can kick it off to a much better start then this, which wasn't much of a start at all.

Fear not, I did have one great lunchtime creation! It was all centered on the lovely, delicious sweet potato. I baked 4 or 5 at once, wrapped them in tin foil, and ate them throughout the week.

Now, I initially had great intentions on having a sweet potato with a different set of toppings each day. I was going to take pretty, pretty pictures of these wondrous toppings that would have made you second guess the way you've been enjoying your sweet potatoes. Sadly, I didn't make it past one set of toppings. BUT it's a slammin' set of toppings!

Yessssssssss.

Roasted Sweet Potatoes with Hummus and Garlicky Greens

1 large sweet potato

Homemade Hummus
1 can garbanzo beans
1/3 c tahini
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp water
1/4 tsp garlic powder
salt and pepper

Garlicky Greens
1 - 2 garlic cloves, chopped
1 - 2 sprinkles red pepper flakes
1 large head of spinach
salt and pepper

Method
1. Preheat oven to 400 degrees. Use a fork to poke your sweet potato several times. It won't mind. Place on a cookie sheet and bake until soft and tender, 45 to 55 minutes.
2. To make hummus: put all the ingredients in a food processor. Process until smooth or you reach your desired consistency. You can always add more tahini. 
3. To make garlicky greens, heat garlic up in a pan with red pepper flakes. Let garlic brown, but watch careful as not to burn. Add washed spinach leaves, salt and pepper. Cook until spinach is wilted. 
4. To assemble, slice open sweet potato, add desired amount of hummus, and top with greens. 

Challenge Accepted!

I love challenges! Especially ones that I assign to myself!

Here's my 30-day...well, really 29...ok, let's just say February challenges! Obviously, I'm giving myself two challenges. Because one isn't challenging enough! Duh.

The first of my challenges is a Lunchbox Challenge! I've been pretty underwhelmed with my lunches as of late. It's probably what keeps me grazing in the communal kitchen and snack cabinets at work all day. The challenge is to make myself interesting, healthy lunches throughout the month of February and share them with you on a weekly basis. These lunches will have be well-rounded, fit into a low-carb diet, and look pretty. Because who wants to eat ugly food?

The second challenge is a 30/29 Days of Exercise Challenge. Now, let me clarify. This is not 29 days of me going to the gym every day. I think that would be overkill, even for me! But it is 29 days of activity, whether it be the gym, yoga, going for a walk, running up and down the stairs 20 times, whatever. Just something to keep active.

BONUS CHALLENGE! Because, really, what's the point of having a challenge if there's not a bonus challenge?! I would like to start my mediation practice. And, yes, I am a granola-munching hippie.  I had started a meditation practice a few months ago and found it really helpful. I have since lost consistency with it but would like to get back on track.

I'm not sure what happens if I don't meet expectations in my challenges.

Slap bet, maybe? -- How I Met Your Mother