hey there geeks4beauty!
I have had a setback…bummer, I know. Who hasn’t on their wellness quest? My setback was an injury, more specifically I pulled my round ligament that helps hold the uterus in place. I am not pregnant- as this injury occurs mostly during pregnancy, however, I am a bit over my ideal weight. With the additional abdominal weight anyone can pull this ligament when over exerting or straining. I was turning over in bed…okay you can stop laughing now, I did. I assume this happens more often than not and many are to shy/embarrassed to disclose.
Anyway, I was unable to workout for 2 weeks due to this injury (and due to attending Women 2.0 PITCHFEST in NoCal). But, I am happy to report that I am still in the hunt!
New stats: BP steady at 143/65 (still a lil elevated on systolic reading, but MUCH better than previous numbers). Weight: 143 lbs steady (no fluctuations which is normal as I did not exercise except for walking short distances and modified caloric intake).
What did I eat to help maintain the 12 lb loss? Plenty of H2O as usual.
Breakfast DAILY- though I did skip once or twice, BUT could immediately tell the differences on days I did eat breakfast. One of my FAVORITE for breakfast is quinoa with blueberries and almond milk- I prepare the quinoa in the almond milk so its a bit more creamy and top with fresh blueberries. Super antioxidants and brain food from blueberries, a complete protein in the quinoa and a heart boost from the almond milk.
SNACK: 6 oz Protein shake with Acai and mango. Acai and Mango are known to assist in reducing inflammatory responses in the body- which in turn can reduce blood pressure, stress hormones cortisol and adrenaline. when your adrenal glands are stressed they release hormones that can actually contribute to weight gain and lethargy. If you need to chew for your snack- a handful of almonds, about 15 and 1 ounce of dark chocolate chips (60% or higher) are delicious and nutritious. Or you can have a banana with a tablespoon of wheat germ sprinkled over.
DINNER: Our family now eats a vegan/vegetarian meal 2 times a week. One of our favorites is whole wheat pasta with raw tomato and garlic sauce. It is super easy and yummy in your tummy- even my carnivore hubby eats this as long as there is crusty toasty bread. See Recipe below:
Raw Sauce with Whole Wheat Pasta
1 box (16 oz) of your have Whole Wheat Pasta- we use Barilla
1 lb of Organic Roma Tomatoes OR 1 can of San Marzano Whole Peeled Tomatoes
4-6 cloves of Fresh Garlic (we use WAY more as we LOVE garlic- please use what you like)
1 tablespoon of lemon zest
1 teaspoon of lemon juice FRESH ( you can use bottled though in a pinch)
1 tablespoon of tomato paste (we use the one in the tube- much easier to use what you want and store remainder)
1 tablespoon of Virgin Coconut Oil (not EVOO in this one as I like the addition of this flavor and the health benefits of coconut oil)
I teaspoon of Red Chile Flakes
Fresh Basil and/or Parmesan Cheese to taste
Chop tomatoes- make sure to taste as you go and discard bitter/not fully ripened ones as they will make your sauce bitter, add to large pasta bowl. If using canned- crush with you hands over large pasta bowl.
Chop garlic- we make it medium fine so as not to get a big chunk, add to bowl with chopped/crushed tomatoes .
Add paste, lemon juice and zest to bowl gently stir, and allow tomatoes to marinate, release juices. About the time the pasta cooks.
Boil 4- 6 quarts of water. I do not add salt to this dish as we are limiting salt intake. You can- add enough to make it salty like the ocean- it helps the pasta cook better and flavors it beautifully ( I MISS SALT, btw).
Once pasta is cooked to your taste (we like it al dente- this helps in digesting pasta properly- when you overcook pastas- it can allow the sugars in the pasta to dump to quickly into your system- thus adding to weight gain some say) Strain, but save a little of the water to bind your sauce and pasta.
Add pasta, tablespoon of coconut oil, and parmesan if you are using to bowl with tomatoes and garlic and TOSS gently add a little of the pasta water to bring it all together and top with freshly torn basil.
Serve immediately. 30 minutes total including prep. Makes 4-6 servings and is also a great base for cold pasta salad you can add tuna/salmon or more veggies to next day.
DESSERT: I have a sweet tooth, not as bad as my husband’s, but I still have one. I LOVE dark chocolate- so I will have an ounce when I feel like it as it has so many health benefits and has been used in and on our skin for thousands of years in Central and South America. Other desserts I love are frozen bananas pureed into a “ice cream”- I swear you will love this. I sometimes top it off with coconut cream whipped up with a lil vanilla extract and stevia or agave nectar for sweetness.; homemade dark chocolate covered dried cherries, raisins with toasted pumpkin/sunflower seeds. Fresh seasonal fruit. All are DELISH!
What are you eating and doing on YOUR wellness journey?