Healthy Lifestyle Progress - Week of 12/4
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Healthy Lifestyle Progress - Week of 9/4
Comments (29)Tonight's dinner was a new one for us, from a magazine cookbook I bought called "Eat to Beat Inflammation" by Better Homes and Gardens. Note: my local grocery almost never has escarole so I made this with baby spinach and chard. You could also use bok choy and just sprinkle dried fennel on it. Or sub two stalks of celery sprinkled with fennel which is what I often do since fennel can be pricey out of season. I also added about 2/3 pre cooked brown rice at the end to mix with the spinach. I special ordered some Lundberg short grain brown rice and we love it. Ingredients: 2 boneless pork chops 1/4 tsp kosher salt 1/4 tsp freshly cracker pepper (Note, I used a steak seasoning that had dried garlic along with the pepper) 2 TBLSP olive oil 1 head escarole, 12 oz which is 4 packed cups. Roughly chop 1 medium fennel bulb (that's too much. I didn't have the bulb part, had already used that so I sauteed the chopped up tops along with some of the leaves. About half were too wilted.) 2 TBLSP shallot minced (2 small shallots or one large) 1 TBLSP white wine vinegar 1/2 cup water (I used chicken broth) 1 TBLSP Dijon mustard Start by sauteeing the fennel and the shallot in a braising pan with the olive oil. I had to add a few splashes of chicken broth towards the end because the shallot was browning too fast. When they are about 2/3 done, add the seasoned pork chops. to the middle of the pan. Cook for 3 min. on medium high, with the cover on. (This is where I had to add some chicken broth to prevent the shallots from scorching) Meanwhile, combine the dressing ingredients (water or chicken broth, vinegar and mustard) Flip the pork chops after three minutes. They should be nicely browned. Add the chopped greens around the edge of the pan and over the flipped chops, and pour the dressing over the spinach. Cover and sautee for about three more minutes. A little less if your chops are thin. Maybe two. At this point, my spinach wasn't quite wilted enough for my taste so I took out the pork chops and set them aside temporarily on a small plate. I added some short grain rice I already had cooked (~2/3 cup) and sauteed the mixture for about a minute more. Popped the pork chops on top of the mixture to take to the table. Served it in a pasta bowl. Very good and filling, although we had a tiche of left over potato salad to go with it. This would pair well with roasted veggies particularly some type of squash. Or corn on the cob or some french bread for sopping up the juices at the bottom of the bowl. Of course this is if you aren't carb averse. If you are, then more greens and no rice. Sorry no accents on the first e of sautee....See MoreHealthy Lifestyle Progress - Week of 11/12/2023
Comments (5)Gscience - sorry you fell! Ugh, but it does sound like you are recuperating well! Hope it's a quick recovery from here on. Springroz - amazing Pilates consistency! That must feel fantastic! Funky- I hope you enjoyed your walk. We have been having lovely weather here as well, so I have been forcing myself to go along on the morning dog walks. Always glad I went, it's a good way to start the day. I had a good week mostly. Lots of walks, three good pickleball days, and three full body weight trainings. I have a great setup in my basement now that will allow me to progress through the winter and a goal to be strong to ski in February, so that should keep me motivated and moving forward. I'm still thinking about my bloodwork, nothing was alarming, but I was hopeful for some different numbers. But looking back honestly over the past few months I can see I wasn't really changing much up. So, I do have a couple tweaks I'm going to work on and see where I get. Mostly more fruits and vegetables, more water, more weight lifting, and some targeted supplements. I'm terrible at taking vitamins of any sort, but there is a theme in my bloodwork which might be helped with a couple additions. But, in the big picture, I am grateful for my good health so far in life, grateful for the mental health and mood boost eating well and exercising gives me, and grateful for my body which is getting stronger and allowing me to enjoy the activities I love. Can't let myself get down in the weeds too far :)...See MoreHealthy Lifestyle Progress - Week of 12/17/2023
Comments (22)Oh I haven't had spaghetti squash in ages. I never quite embraced it. I like it ok but I never loved it. I should try it again. I have been slipping on my veggie intake lately. I have also heard the lentil pastas are pretty good -- specifically the one at Trader Joe's. I also really like the Bio Naturae whole wheat pasta. It isnt gummy and doesn't have the flour taste that a lot of whole wheat pastas do. I don't have pasta often either but every couple of months, I really enjoy it. I didn't weigh this morning but I am feeling better about myself knowing I am at/around my lowest weight. I am still not eating normally-- sticking to soup, eggs and toast for now but I am thinking about some healthy "date night" meals for next week. It is funny how just a little progress gives me so much more resolve and motivation! Speaking of motivation-- I need to get moving!...See MoreHealthy Lifestyle Progress - Week of 12/24/2023
Comments (12)So far I have stayed on track with exercise and food goals, expecting myself to eat more during the past week but managing to stay well within the “margin of error” for my weight. I’ve cooked more good meals (including desserts) in the past six days than I have in months. The weather has been warm and I’ve doubled up on walking the dogs and guess that has helped. DD and fam will be with us this weekend so soon I will be running around after a one year old for extra exercise. I too have been giving away food, including but not limited to holiday scones, blueberry pie, fudge and cheese straws. Those last two were made and given by relatives, delicious but too dangerous to remain in the house! DH has gained six lbs since Thanksgiving and is fretting....See MoreFunkyart
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