It’s been 319 days since I starting my Chubbygirl journey to healthy weight and healthy living. I hit my goal weight of 110 back in September and hover around 108 and 109. The true challenge will be the holidays and all the eating. For me, it starts at 5:00p today when the in-laws arrive. I’ve already got a brisket in the oven and potatoes ready for mashing.
Which brings me to the holiday conundrum. I landed on my goal weight based on what should my optimal weight be as well as giving me a five pound buffer during the holidays. I know that I won’t be able to resist stuffing, or wine, or egg nog, or cookies. Chocolate is another one that while the single square or two isn’t bad (and I do this now), it is the whole bar or those boxes of truffles that kill me. Nut bowls? OMG, shoot me now. Yes, my hand lives in them.
In reality, I don’t want to gain five pounds. That is a month of 1200 calories again and more exercise. Its a diet that I will fail at. It puts my healthy living mindset at odds with a quick fix to a lack of self-control and gluttony.
I’ve come up with a strategy based on what we do in our house and with our family and not use this time to deviate to far from healthy living. In the end, I still want to enjoy the holidays. So here it goes:
Snack bowls go away: We always have bowls of chocolate, nuts and dried fruit out. I would typically make a meal out of that before eating a meal. Now, if I want a sweet (or others do) you have to get it out. I can keep with my portioning that way.
Keep with smaller plates or eating inside the rim: I can portion my meals better if I shrink the footprint they sit on. I do that today and need to do that for our big family meals.
Don’t have to try everything: Thanksgiving in our family means 3 kinds of stuffing (regular, corn, meat). I need to pick one. I like mashed potatoes, but I don’t need them and sweet potatoes and squash. Roasted and smoked turkey are served, but I don’t need full portions of both.
Big meal, will race: I think every town has a 5k the morning of thanksgiving. There are also a ton of jingle bell runs this time of year. I’m just going to do it to add some fun to my running ritual.
Go for hikes in the woods: There are so many state and town parks around with great trails. Instead of lazing around the house we can add in a hike or trail run.
Take some time for rest and family bonding: Our big family thing is pulling out an insanely difficult puzzle and diving in together over the course of the vacation. We spend time together, talk, and chill out – except when the end is near and we compete to be the one to put in the last puzzle piece!
Keep to my exercise regimen: If I can get off a plane, get into a hotel at 9p or be severely jetlagged and still get on a treadmill, the holiday’s are no excuse to slack off.
Don’t sweat the gluttonous meal: If I fail on Thanksgiving day, Christmas Eve and Christmas day, and a party here or there, so be it. I’ve had unplanned cheat meals that haven’t killed me yet. Just don’t make it a daily habit.
I need to trust myself, continue to embrace the changes I’ve made, and realize that instead of the holiday’s being scary, they can still be fun.
As a kid I was read Green Eggs and Ham a lot, being a very picky eater. It didn’t help me then. Not to be discouraged, I read the book to my ultra picky eater son. It didn’t help me then either. Even the Life cereal commercial where Mikey likes it, was more funny than educational on trying new foods.
As an adult and putting on a healthy lifestyle, picky eating is definitely not an option. I take a leap of faith almost every day if I want to both get the nutrition I need and not cause me to do into food boredom. For all of my love of and addiction to food, there is still a lot of stuff out there that I crinkle my nose at. Vegetables are high on that list.
So, here is my top 10 leaps of faith that turned into the love of a new food (from easier to hardest):
Zucchini: It isn’t that I didn’t already eat zucchini, but it was always the slimy food. no matter how I cooked it (usually stir-fry or pan-fry) it mushed. The spiralize craze is what helped me turn yuck attitude into a love attitude. Zoodles only need a light pan fry so the zucchini keeps its crunch with zero slime. I also found a great recipe for veggie pancakes where zucchini is grated with onions and potatoes for a twist on latkes (Jewish pancakes). I’m now going through 3 big zucchinis a week.
Eggplant: Here is another yuck vegetable that unless my mother-in-law had made it, I was not a fan. I had tried to do a vegetable lasagna in the past and slide the eggplant thin to use as the noodles, but I still wound up with too thick slices that were chewy and strangely textured. The trick was to get a mandolin. I purchased an $8 hand held that let’s me slice the eggplant really thin like real noodles and it gave me an amazing lasagna. The mandolin also helped with zucchini, and I shave off “noodles” to create eggplant and zucchini layers.
Jicama chips: Over the years I tried veggie chips. In truth, unless the veggies are incorporated into a corn chip, I couldn’t handle it. But, I saw these 100 calorie bags of jicama chips and one was cinnamon sugar. So, I brought a bag home to try. I actually liked it. They look like potato chips but are a big chewier. But, once you get over the hurdle that these aren’t going to be crunchy in the same way as a potato chip you start to enjoy them. I went back and got other flavors like chili lime. Turns out, hubby and daughter like them so I need to get more bags so I can still have a snack too.
Spaghetti Squash: Long ago I had seen recipes where spaghetti squash was a substitute for noodles. That seemed to be a fad, but recently I am bumping into spaghetti squash again. I never really liked the taste of squash, but these new recipes looked really good – burrito filled squash, squash carborna, pizza squash, etc. Well, tried it again and now I have a spaghetti squash around all the time. I keep my recipes low in fat and calories, but still use the calorie intense recipes for ideas.
Portobello mushroom caps: These meaty things always brought me back to both the time I hated mushrooms to the awful vegetarian meals of the 70s restaurants of my youth. At a recent client advisory, there were caprese Portobello mushroom caps drizzled with balsamic glaze. It was eat this, or have the killer meal of meat, potatoes and pasta. I went with a salad and mushroom. Best thing I ever did. Loved it so much I made it for myself when I got home that weekend. SOOOO EASY!
Ancient grains: How pretentious can you get, right? I am still convinced the name is more marketing gimmick than nutritional reality. But, when at Whole Foods, how can you not grab the craziest fad power food ever and proudly show yourself buying it at the checkout? So vanity wins out and it turns out that throwing these grains in soup with tons of veggies is delicious. And, if the hype is to be true, I get more fiber and nutrients.
The fried egg: I never had a problem eating eggs per se, but the runny yoke thing always icked me out. Then one day at a restaurant I got a pulled pork sandwich with a fried egg on top. I was converted. At issue is that the sandwich was during my truly chubby state and not something I can really eat now. However, this experience has carried over to healthy living and I’ll throw a fried egg on almost anything. It’s starting to be a running joke with my hubby.
Kale sprouts: I’m always throwing on spinach to a sandwich rather than lettuce to add to the nutritional value. It might be small, but it makes me feel better. I recently stumbled upon kale sprouts at the market. I’m not a big kale fan but these sprouts seemed a better option to the big thick woody leaves. Now I take the kale sprout and sprinkle them on sandwiches, add to salad, and even atop seafood and soups for that extra nutritional kick.
Paneer: I can’t stand tofu, so when I go for Indian buffet and see the paneer floating in sauce I have to walk on by. Last week I instead decided to try paneer out after looking it up online. It’s cheese! Well, it was wonderful and I might even try to make it at home.
Shirataki noodles: Remember when I said I can’t stand tofu? Well, it turns out that in noodle form I found a great pasta substitute. Shirataki noodles are somewhat like rice noodles but a bit chewier. I don’t miss my pasta when I have these 10-15 calorie noodles. They are wanting on nutritional value, but when I load a ton of veggies and lean protein on top or throw into a soup, its perfect.