Healthy Lifestyle Progress - Week of 2/9/2025
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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 9/25
Comments (36)I think plateaus are a normal phase of the journey. I know I tend to plateau at weights I maintained for awhile in the past. I am at one now-- my first goal was a weight I maintained for about 5 yr though I was in better shape when I was here before. My struggle this week has been portion control.. not just for the calories but for my own comfort. I don't LIKE feeling full. Coming off the summer when I tend to eat less... and oral surgeries, my stomach just doesn't hold as much as it used to. I have had some good healthy food this week but just a little too much of it. I am going to start with a much smaller plate (literally, a small plate). If i want more, I can have it.. but I can't undo what I've already eaten. I think this sounds like a good strategy. I am also (still) not drinking enough water. I really like the idea of a cup of tea in the evenings but I need to up my water intake all through the day. I feel better when I do, it just slips my mind. Other than that, I am just focused on good, healthy fall foods. Today I am making a pot of roasted mushroom and wild rice soup.. I have been craving garlicy mushrooms for some reason. Mushroom soup, mushroom omelets .. dunno what that is about but I am going with it....See MoreHealthy Lifestyle Progress - Week of 9/1/2024
Comments (36)Funky, i had registered long ago with my name andwhatever was required. i used my name until houzz, without my knowledge changedme to this number. i had absolutely nothing to do wth this deleting my name and changing it to a number. after my name was changed to a number, on the very few posts i have made, i have often sgned my name as westy, aka westsider40. With all due respect to your longstanding participation and helpful attitude, the fact that complex carbs turn into sugar is neither snark nor misinformation. From a weight loss pov, complex carbs turn into sugar. ”If you want to swoop in and share misinformation and snark, there are plenty of other places on the internet to do so.” You said this to me specifically. doesnt make me feel very good. westsider40, aka westy aka 86…...See MoreHealthy Lifestyle Progress - Week of 9/17/2024
Comments (19)This week and last week have been a mixed bag when it comes to exercise. Working from home, I'm not in a habit of getting out the door to the office in the morning. Last week I had two days I needed to go in for a communication training opportunity and this week I had a day of a challenging team technical discussion I was leading in the office. So I missed out on a few of my normal exercise mornings. I made sure to take my injured dog on her short (now up to 10min!) walks. Every other day I've continued my normal alternating swim/run days. Last two Sundays I've pushed myself to 1.5hr runs (which is a very long for me) with lots of hills. The weather is cooling down which is great for running but a little less pleasant for early morning swims outside. I'm still experiencing arm/elbow pain although it's improving. I planned to start lifting but haven't yet. Still getting some sharp pains in the elbow area. Also I am so sad that my massage therapist has decided to move to another state. I've used her for nearly a decade and she's been such an important part of keeping me active when I get strains and injuries from exercise. She was the only one who was able to help with a serious IT band injury (phsical therapist was useless) and fixing debilitating neck pain (probably from computer work + stress). She gave me a few names/numbers to reach out and see if I can find someone new. Change is hard. On the food front I am trying to put in the effort to try making some new things (with lots of veggies) instead of just falling back to familiar boring options. My work has felt very busy and chaotic and I think that ends up taking a lot of my energy and I lose motivation by the time it's time to cook dinner. I did finally find the time to try a new red curry kuri squash soup recipe on the weekend that was pretty good. I also have some work travel coming up again and I'm anxious about getting sick (again) from the food. Some of the meals are planned / arranged and although the organizer is aware of my gluten intolerance, the safety is not guaranteed and I've gotten sick a few times. I have to be careful not to offend the organizer by just refusing to eat, but every time it is risky. Crossing my fingers it's better this trip!...See MoreRelated Professionals
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