At the beginning of this year, after spending nearly all of 2017 immobilized, I tore off my cumbrous fracture boot, went back to normal footwear, and vowed to kick off our plan to eat healthier and workout more, which had been delayed because my body broke mid-March of last year. My foot was still damaged, but when I put the boot on one morning and saw a spider scurry across the top of my foot, that was the end of that. I am not scared of spiders, but that doesn’t mean I enjoy them crawling on me.
After months of wearing a boot that completely restricts foot and ankle movements, I found walking difficult. I wasn’t able to properly bend my foot, so my gait was stiff and flat. I encountered the same issue a few weeks later when I attempted to use the elliptical. Without my foot bending, I couldn’t properly cycle through the motions. Afraid of potentially hurting yet another part of my body, I decided to wait on exercising. However, nothing was stopping me from changing my diet.
We had, prior to my injuries, always eaten fairly well. We didn’t consume many highly-processed foods, we made a lot of our own things, and we only had takeout once a week. After my legs were hurt, that all changed. Brian was responsible for everything and with work, shopping, the dogs, and cleaning up around the house, he didn’t really have time to make dinner as well. There was a lot of bad food consumed, which my body began to reject. For instance, I can no longer tolerate the smell of fries; actually, I cannot consume any significant amount of potatoes at all. Other than chicken and seafood, I couldn’t stomach a lot of meat; in fact, even the word or a picture of bacon made me queasy for a long time.
There’s really no other motivational kick in the pants like involuntarily vomiting your dinners. That’s where my focus has been. Not only have we switched back to healthy foods, we’ve increased our fruit and raw vegetable intake, reduced the number of cooked meals, and significantly reduced our portion sizes. I keep meaning to do a “What I Eat in a Day” post, but I’m constantly forgetting to photograph my food. Sore-ee. In the spirit of that though, here’s a written version of an average day.
Note: Links included here are not sponsored products or even affiliate links, I’m simply sharing in case you’d like to look them up or try something specific yourself. Items that aren’t linked are likely local bulk items or items that don’t have an obvious brand, such as cantaloupes or grapes.
Breakfast: …is often Cascadian Farm Organic cereal (my favorite is Ancient Grains Granola) or Kashi’s Whole Wheat Biscuits in Organic Autumn Wheat. There is also a banana and/or strawberries and/or blueberries and/or whatever other fruit I feel like grabbing. There are times when it’s just fruit as well.
Lunch: …is usually a yogurt bowl: Noosa (my favorites are honey, coconut, and lemon), Wallaby (in Vanilla Bean) or, recently, Smári (no particular favorite just yet), with more fruit, sometimes fresh, sometimes dried, sometimes both, the type varies depending on the flavor of yogurt, and Back to Nature granola in Classic. One of my favorite combinations recently has been lemon Noosa, sunflower seeds, dried blueberries, and granola. If I’m not in the mood for yogurt, I will sometimes have fresh fruit and a piece of Franz bread, though I love Rudi’s too, it’s just not available around here anymore, topped with a smear of Dubliner cheese and Crofter’s fruit spread (currently on hand: Superfruit and Seedless Raspberry).
Dinner: …will vary. Regardless of whatever we’re having, salad usually accompanies the main dish. If we’re eating on a plate, about half the plate will be covered with a salad, leaving very little room for whatever else is being served, helping to keep the portion sizes of anything “bad” to a minimum. An example of a dinner item would be smoked fish, grilled chicken (thighs), zucchini lasagna, tofu curry, or crawfish/alligator/shrimp jambalaya (on the menu for this week, actually). Our salads also vary. Our go-tos are organic girl baby spring mix with Farm Hand Organic Simply Beets, pecans, sunflower seeds, Manitoba Harvest hemp hearts, and a parmesan vinaigrette whose brand escapes me, or a more standard salad of organic girl romaine heart leaves with English cucumbers, sweet peppers, baby heirloom tomatoes, spicy alfalfa-radish sprouts, sugar snap peas, and naturSource Organic Salad Topper Smart Life, topped with whatever dressing is in the refrigerator. We’ve also started making our own dressing using tahini, coconut aminos, garlic powder, black pepper, honey, and ginger, which is fantastic.
These are not rigid menu plans. I can’t stand eating the same thing over and over again, but it gives you a basic idea.
Soon after buying the Vitamix, our smoothie consumption skyrocketed, though you’ll notice there wasn’t one listed in my average day. While I still enjoy a smoothie once every three months or so, I find I prefer distinct flavors rather than amalgamations. I also pointed out, back when we first started making smoothies, that I liked mine a little on the runnier side. With that in mind, I’ve been toying with the idea of a juicer. While it would still often be a combination of ingredients, I wouldn’t be stuffing powders (spirulina, carob, wheatgrass, barley grass, etc.) into the concrete-esque mixture. I’m especially interested in recreating some of the Kauai Juice Co. flavors, specifically the Mintacolada, which I’ve made using the Vitamix, but not by proper cold-pressed means.
Abrupt ending? Check.
The crummy iPhone picture up there was tonight’s dinner: NUCO coconut wraps, grilled chicken (definitely could have used more), Thai Kitchen red curry paste, carrots, sweet peppers, white onions, and English cucumbers. I would have put sprouts or lettuce, but I forgot the lettuce, and we’re out of sprouts. Out of view is a bowl of black grapes.
It’s Better Than That
by Lou & Peter Berryman