May 22 2007

The D Words

When you are working towards a goal, there are three “D” words that you have to remember along the way – determination, discipline, and dedicated - especially when the goal you are reaching for seems to be out of your grasp.

Determination is the first D. According to dictionary.com, determination is “the act of coming to a decision or of fixing or settling a purpose.” Right now my purpose in life is focused on becoming a healthier individual through changes in lifestyle – cleaning up my eating habits, getting rid of things in my life that no longer serve me or my goals, exercising regularly, and getting rid of situations in my life that cause stress and anxiety.

Another definition of determination also comes into play as I make these changes – “the quality of being resolute; firmness of purpose.” I have a sense of purpose that helps drive me towards my goals – I will reach these goals. It will take time and I won’t always see the progress I want, but being determined to change my body and mind, I will become healthy and get out of debt.

The next D is Discipline. Discipline in this case refers to “activity, exercise, or a regimen that develops or improves a skill; training.” I have created a regimen by scheduling the activity of exercise into my days. By being resolute in my purpose and practicing every day, I’m becoming stronger and healthier. I’m also getting better at some of the exercises that I wasn’t so great at when I started. The success and the failures I experience take me to new levels as a person and help me to be dedicated to the my goals.

The Final D is Dedicated – “to devote wholly and earnestly, as to some person or purpose”. Often you aren’t seen by others as being dedicated to purpose until you have shown some determination and discipline towards it. Sometimes you are the only person who really knows how dedicated you are to something. When I started lifting weights to change my body, I was determined to not go back to the old habits and I had to discipline myself to learn what I needed and then practice what I learned. But as I’ve shared my experiences with others, I begin to see how dedicated I am to continuing this practice in my life.


May 17 2007

March 2007 Workout

This is the workout I started lifting regularly with. The first couple of weeks I did 3×10 on everything. Then on some of the moves I moved to 4×6 and lifting heavy.

March Workout Used from March 6, 2007 thru March 26, 2007
(swiped from the Bodysculpting Bible for women and modified with some help from my friends)
Monday:
Dumbbell Squats (3×10 2 wks, 4×6)
Incline Dumbbell Press(3×10 2 wks, 4×6)
Dumbbell one arm row (3×10)
Stiff-Legged BB Deadlift(3×10 2 wks, 4×6)
Dumbbell Shoulder Press (3×10)
Overhead Dumbbell extension (3×10)
Standing Calf Raises (3×10 then removed from the program)
Dumbbell Curl (3×10 2 wks, 4×6)

Tuesday/Thursday/Saturday:
Leg Raises- 3×10
Crunches- 3×10
30 minutes – Stairmaster – Ditched because honestly I hate cardio and you don’t have to do it lift heavy.

Wednesday:
Dumbbell Squat (3×10 2 wks, 4×6)
Upright Row (3×10 2 wks, 4×6)
Dumbbell Lunge (3×10)
Tricep Kickback (3×10)
Leg extension (3×10)
Lying Leg curl (3×10)
Standing Calf Raises (3×10 -deleted after week 2)

Friday:
DB Lunge (3×10)
Two arm row (3×10)
Ballet Squat (3×10)
Incline DB Fly (3×10)
Standing Calf Raises (3×10)
Lying DB Extension (3×10)
Hammer Curl (3×10 2 wks, 4×6)
Bent over lateral raises on incline bench (3×10)


May 17 2007

April 2007 Workout

This work out is what I used for my second month of lifting regularly. On the exercises with an “H” behind them, I did 4×6 Repetitions and worked for weights that I could do with 4-6 reps and keep my form. All other exercises were done for 3×10.
April Workouts (started March 28 )

Monday
Barbell Squats (H)
Incline Barbell Press (H)
Dumbbell one arm row
Stiff-Legged BB Deadlift
Dumbbell Shoulder Press
Dumbbell Curl (H)

Wednesday
RDL (H)
Two arm row
Split Squat
Incline DB Fly
Overhead Dumbbell extension (H)

Friday – all 3×10
Lunges
Lying Leg curl
Bent over lateral raises on incline bench
Calf raises


May 11 2007

Green and White lightning Chunky Chicken Chili

From Rachel Ray’s 30 Minute Get Real Meals
I made this tonight and it’s delish!!!! Spicy and lots of flavor. I think next time I make it tho, I might add another can of beans. All though it says you make 4 servings if you serve it with a big salad and some tortillas, it stretches to 6 or 8 servings

Green and White Lightning Chunky Chicken Chili
2 Tbsp Vegetable or canola oil
2 lbs Skinless Chicken Breasts – Cut into bite size pieces
salt and freshly ground pepper
1 medium onion thinly sliced and then rough chopped
1 jalepeno pepper, seeded and finely chopped
5 cloves of garlic, finely chopped (I just ran it through my Garlic Press
2 Tbsp ground Cumin
1 Tbsp Ground Corriander
1 cup mild or hot tomatillo salsa (Green Salsa on the Mexican foods aisle)
1 handful cilantro roughly chopped
1 handful flat parsley roughly chopped
juice of 1 lime
shredded Monterrey jack or pepper jack cheese for garnish
1 individual lunch box sized bag of corn chips (optional – I’m serving mine with flour tortillas instead)

Heat medium soup pot over medium high heat with oil. Add chicken to hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add onion, garlic, cumin, jalepeno, and corriander. Cook for 3-4 minutes continuing to stir. Add tomatillo salsa and chicken stock. Bring chili up to a simmer. Add half the beans. With a fork thoroughly mass the other half of the beans and add to the chili. This method will help to thicken the chili. Simmer for 10 minutes. Remove Chili from heat and add cilantro, parsley, and lime juice.

Serve each bowl of chili with a little shredded cheese. Crush up a the lunch bag of chips and add directly to the chili if you like or dip them.


May 11 2007

Tomato Mozzerella Sandwich

The base recipe for this sandwich comes from Kathleen Daeleman’s Cooking thin with Chef Kathleen. I like to add grilled veggies to this for added flavor and texture.

Mozzerella and Tomato Sandwich

1 loaf italian bread (I used Ciabatta bread for this) Make sure it’s crusty
1 large tomato, thinly sliced
1 1lb fresh mozzerella, thinly sliced
Olive Oil
Salt and pepper
1 Clove Garlic, cut in half
Various herbs (basil, oregano, parsley, red pepper flakes (whatver you like) )
arugala

Preheat broiler.

Place sliced tomato and mozzerella on plate and drizzle with Olive Oil, sprinkle with salt and pepper. Let marinate for at least 15 minutes.

Slice bread in half length wise. Place on baking sheet or pizza stone.

Brush olive oil onto bread and rub garlic over bread (I use the garlic press and press the garlic into the oil and then spread all over the bread). Sprinkle herbs over bread. Toast lightly (don’t let get too dark, the bread is going back into the oven).

Place tomatoes on one side of toasted bread and mozzerella on other. Turn down heat to 400 degrees and let cheese melt and tomatos get warmed through. When cheese is nice and bubbly, pull toasted bread back out of oven.

Put arugala over tomatoes and put other half of sandwich on top. Slice into sandwich size portions (I get about 8 sandwichs total from a ciabatta bread flat and these are good cold even!)

Variations
Put parmesan on the bread during the first toasting.
Add olives to the sandwich
Grill lots of veggies and a portabello mushroom to add to the sandwich stack.
If grilling a portbello, drizzle with olive oil and then sprinkle with salt and pepper before grilling.
Drizzle with balsamic vinegar.


May 11 2007

How not to use Lysol

Evidently you could once use Lysol as a feminine hygiene product. This ad is enough to make my legs cross permanently to protect my dainty parts.

Lysol Ad


May 3 2007

Chicken Spanikopita Meatballs

From Rachel Ray’s 30 Minute Get Real Meals

If you are in the mood for mediterranean -the meatballs below are delish. These would be good chopped in half and put in a pita and they go every well with a salad. Two things I will do differently the next time I make them:
1. Chop the frozen spinach before I add it to the meat.
2. Grate the cuke instead of chopping it for the sauce.

I also didn’t use the olive oil and they were plenty moist.

Serving per the food network site is 3 meat balls, but two is plenty for me.

Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce Recipe courtesy Rachael Ray

1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
1 small onion, finely chopped
4 cloves garlic, chopped, divided
2 boxes frozen chopped spinach, defrosted.
3/4 cup crumbled feta cheese
1 pound ground chicken
1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
1 1/2 cups Greek style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons fresh dill
1/2 lemon, juiced
1 1/2 teaspoons, 1/2 a palm full, cumin
1 1/2 teaspoons, 1/2 a palm full, coriander
Salt

Preheat the oven to 400 degrees F.
In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.

Even managed to find some good yogurt to use.


May 2 2007

Turkey and Black Bean Taco Filling

This quick and simple meal is easy to fix and can be made in double batches that can be frozen. I put this on whole wheat tortillas along with Lettuce, Tomatos and Salsa.
It’s also good mixed with green beans.
1 pkg Lean Ground Turkey
1 pkg 40% less sodium Old El Paso Taco Seasoning
1 Can Black Beans Rinsed (I pretty much always rinse my beans before adding them)

Cook Turkey. Drain Fat off. Add Taco seasoning (follow package instructions) and beans.

Macros: 1 cup serving 179 Cal. 5 G Fat, 14 G. Carbs, 24 G Protein

(NOTE My recipe program did not have Taco seasoning listed in its database so the calories and macros might be slightly higher)


May 2 2007

Turkey Spinach Tacos

The meat mixture portion of this is a double batch so freeze the leftovers and reheat as needed. I love this recipe because I can work extra veggies in. If you wanted a more greek flavor you could add a bit of dill to the mix (not a whole lot – a little dill goes a long way!).

Yields: 8 Servings

Ingredients

2 package Turkey, Ground usually come in 1 lb packages
1 cup Onion
2 Clove Garlic to taste
16 ounce Spinach
1/4 teaspoon Pepper to taste
8 each Whole Wheat Tortillas
4 ounces Feta cheese

Instructions
Brown turkey, onion, and garlic until almost cooked. Add 16 oz package of spinach to pan. and cook until spinach is warm and turkey is cooked. Add pepper.

Warm tortillas. Put feta cheese on tortilla and then place scoop of turkey/spinach onion mixture on top. Roll Tortilla.

Calories – 115; 6G of Fat; 3 G of Carb; 12G protein.


May 2 2007

Why I Don’t Believe in Gastric Bypass Surgery

Okay I’ve had 12 hours to sleep on the documentary I watched last night called Fat: What No One is Telling You. Honestly…. I hated this documentary because of the hopelessness they give people. I caught a few bits of the follow up shows they had on my local PBS station. Here’s the blurb from the PBS web site.

Face it: We’re fat. With 66 percent of U.S. adults either overweight or obese, our girth is a serious public health issue. Yet many of us still view being overweight as a character flaw, a lack of self-control, or even a moral crime. But does fat really equal failure? FAT: What No One Is Telling You explores the myriad psychological, physiological and environmental factors that can make it so tough to shed pounds and keep them off.

In this documentary, Executive producer Naomi Boak and producer/director Tom Spain, both Emmy Award honorees, share new scientific knowledge about hunger, eating, and human metabolic operation. This film also explains our psychological responses to food, and shows how external pressures (such as oversized restaurant portions and the unending barrage of food advertisement) make fighting fat so difficult, both on the personal and national levels. FAT’s engaging personal narratives create snapshots of our national struggle with obesity:

  • Meet Rosie Dehli, a Minnesota grandmother, battling to get fit so she can enjoy an active, playful relationship with her grandchild.
  • Meet Mary Dimino, an actress and comedian, in New York, NY, who exemplifies the hard work people must do to lose pounds and stay healthy once they’ve been obese.
  • Meet America Bracho, a public-health professional in Santa Ana, California, who is educating families about nutrition while encouraging her Latino community’s children to move, both in school and at home.
  • Meet Rocky Tayeh, a Brooklyn, New York teenager grappling with the very personal (and highly criticized) solution of undergoing Lap-Band surgery.
  • Meet Dr. Lee Kaplan of Harvard University Medical School and Massachusetts General Hospital, who is a clinician, researcher and above all an empathetic warrior in the battle against obesity

The voices of these and other real Americans tell the story of the biological barriers, cultural habits, and economic realities that contribute to our nation’s expanding waistline.

Rocky, who’s radio interview I posted yesterday, was one of the central characters in this documentary. And it seemed to back up my impressions of him yesterday – the boy has no self control or discipline – and his family doesn’t help the situation.

I actually liked Mary Dimino. She seemed to have a good square head on her shoulders and realized that it was going to take changes in order for her to see differences. She’s a woman however, that exercises 3 hours a day. America Bracho impressed me as well. She is making changes at the community level in an effort to curb the obesity epidemic. One of her co-workers actually was talking with Latinas about the idea of comfort food.

I did learn some interesting stuff in terms of the medicine. It appears that the digestive tract has its own nervous system and that many of our impulses to eat come from this second nervous system. It also seems that because Gastric bypass surgery cuts the nerves that communicate with the brain, many people have the urge to eat curbed for the first time in their lives. I also learned that music tempo and lighting will greatly effect how much you eat. There were also some interesting bits on portion control and eating 5-6 meals a day.

In one of the after shows, they also talked about the people who have registered as successful dieters. They said that the most successful people changed their lives completely to fit their goals – the people they hung out with, the foods they ate, and many of them went into the training/fitness industry. I can honestly say that I’ve seen that kind of shift in my thinking.

I don’t post as much on one of the boards I hang out on because of how my thinking has changed about food, fitness and the roles it plays in my life. For me, food is fuel, nothing more. I really hate the idea of comfort food, because people are supposed to provide comfort not food. For me, fitness through cardio exercise and weight lifting is a way for me to function in life. I am more focused when I do these activities. For me, reaching my goals in these activities gives me confidence in other areas. And finally, I am seeing a growing focus in my personal writing that talks about being a healthy (mentally and physically) person that is shifting what I want to do with my life – and I am making changes in my life so I can do what I want in the long term with this newfound personal interest.

I don’t want to be a trainer, but I can use my skills as a writer to intelligently discuss what I see and maybe affect people in a way others haven’t previously.