Showing posts with label diet. Show all posts
Showing posts with label diet. Show all posts

Saturday, May 23, 2009

Moroccan Veggie Stew

So I've been reading Clean Eating Magazine, the sister publication to Oxygen magazine. Clean Eating has some yummy stuff. Usually I modify to reduce the land-based-animal protein component, but the recipes are a great source of inspiration.

Tonight I made this Moroccan Veggie stew from the most recent issue....the picture in the magazine showed all these gorgeous vegetables, snuggled up in an almost clear broth that was highlighted with brilliant green cilantro. Yeah, mine didn't turn out like that.

The sweet potato dissolved by the time the carrot and onion were nice and tender, so I had a thick stew with barely discernible chunks of veggies. There was no broth to speak of. There was also no cilantro, and hence no gorgeous green highlights. But you know what? It didn't matter. This was good! Like, one-week-out-from-pictures-be-damned-I'm-having-more good.



To be fair to the Clean Eating people, I didn't exactly follow the recipe in a strict scene, so perhaps if you do your stew will be more visually appealing. I added the veggies I had in amounts that seemed reasonable: fennel, sweet potato, onion, kohlrabi, garlic carrot and zucchini, and added both prunes and raisins into the mix. I skipped the puree step because I didn't have any liquid to speak of; I just had the sweet potato mash. I also skipped the fish, because today wasn't a training day and I just didn't feel the need to thaw fish.

Instead of the recommended couscous, I served mine on brown rice (which I had already made), and topped it with a dollop of sambal for heat and a wedge of lime. The acid from the lime elevated the whole thing, although it may have taken the flavor profile in a vaguely Thai-ish direction. If I were to leave out the dried fruit and chickpeas, and add in some coconut milk and fish sauce, this stew would be very similar to a Thai Root Veg Stew I have made many times.

Clean Eating May/June 2009:
Couscous with Seven Vegetables

1 tablespoon olive oil
3 cloves garlic
1 tbsp Moroccan spice blend (or combine cinnamon, ginger, tumeric, black pepper, allspice, cuman and coriander)
1 large sweet potato, peeled and large-diced
2 small turnips, peeled and large-diced
1 medium zucchini, large diced
2 carrots, large diced
1/4 head cabbage, cut into 1-inch pieces
1/2 red bell pepper, cut into 1-inch pieces
1/2 cup green beans, cut in thirds
1/2 to 1 tsp. Harissa or chili sauce
1/2 tsp. sea salt
1/4 cup raisins
3/4 cup chickpeas, pre-cooked or canned, rinsed and drained
16 oz. white fish (tilapia, haddock or sole), cut into chunks*
1 1/2 cup whole wheat couscous
1/2 cup cilantro, chopped

Heat oil in large stockpot over medium heat. Cook garlic and spice mix until brown, then add next five ingredients. Add enough water to just cover vegetables. Cover and cook 25-30 minutes, until vegetables are soft but not fully cooked. Add pepper, beans, Harissa and salt. Cook another 10 to 15 minutes, until tender.

Ladle out 3 cups of broth and vegetables (1 1/2 cups of each). Puree in blender until thick. Add back to stew.

Mix in raisins (prunes were awesome) and chickpeas. Bring to a simmer over medium heat and place fish on top of mixture (don't mix in, because fish will beak up.) Cook, covered, for 10 to 15 minutes or until fish flakes easilly with a fork. Fish will steam on top.

While fish is cooking, boil 1 1/2 cup water. Remove from heat, add couscous and cover. Set aside for 5 minutes. Fluff with fork. To serve, place 1/2 cup couscous in bowl. Pour 1 cup vegetable-fish mixture over top and sprinkle with 1 tbsp. cilantro.

Per 1/2 cup couscous and 1 cup stew, including 2 oz fish:
Calories: 260
Fat: 3.5 g
Carbs: 40 g
Fiber: 8 g
Sugars: 10 g
Protein: 19 g
Sodium: 310 mg
Cholesterol: 35 mg

* I love almost all seafood, even crazy stuff like pickled herring and eel (unagi...yummmm) but to me tilapia is the least pleasant fish around. Every instance I've eaten tilapia it's tasted like dirt, literally. I know it's the "loaves and fishes" fish, I know it's a relatively responsible seafood choice (apparently growing tilapia is much less harmful than farmed salmon aquaculture) but to me it's the boneless, skinless chicken breast of the sea (and sadly that's not a complement).

When a super healthy food is so devoid of flavor (or worse, has a slight bottom-feeder flavor) that only wrapping it in bacon and sauteing the whole package in butter could possibly make it palatable, what is the point? But perhaps I am being too harsh on tilapia. Maybe the several times I've eaten the fish were not representative. Is anyone out there a tilapia fan? Or have other people noticed the muddy flavor thing too?

Wednesday, May 20, 2009

Shrimp with Tomato, Olive and Lentil


Mise en Place meal. Tossed together some frozen shrimp, the beluga lentils I cooked up yesterday (I have been craving lentils!), and some of the Tomato-Olive Salsa I've been enjoying for a while now. Splashed on some sherry vinegar to give it that French marinated lentil salad flavor I was looking for, and dug in. Easy post-workout lunch in about 6 minutes.

Tuesday, May 19, 2009

Chocolate Cherry Almond Energy Bites


In a food processor, blend the hell out of the following:

300 gm raw oats
200 gm dried cherries
100 gm raisins
1/4 cup unsweetened cocoa powder
200 gm almond butter (or raw almonds; if using raw almonds process first to a smooth consistency)

Add enough water to just moisten and bring the dough together in a ball...I used about 1/4 cup.

Portion into 50 gm disks, squares or bar shapes as desired. I got 17 disks.

Bake disks at 300 degrees on a parchment lined sheetpan for 20 minutes, until dry and firm but not biscotti hard. Store in airtight container.

Nutrition info per 50 gm Energy Bite
192 calories
7.6 gm fat
4.6 gm protein
30 gm carb
3.7 gm fiber

So yeah, these are Energy Bites, not Diet Bites. They are dense but therefore easily portable. As healthy, relatively yummy cookie analogs go, they will be great for situations like yesterday: post-bike ride/post-spin followed immediately by a weight workout/WOD. And I like that I know exactly what's in them.

Sunday, May 17, 2009

Smoked Salmon Pasta with Red Peppers & Broccoli


Another Mise en Place meal: just threw the cooked whole wheat pasta and roasted broccoli in a skillet. Added in some of the store bought fire-roasted peppers I've been loving lately, and finished with a hunk of smoked salmon for some protein and salt and deliciousness. The whole thing reheated in maybe 5 minutes, and the addition of a little pepper brine and spicy red pepper flakes gave it an arrabiata feeling that totally worked for me.

Friday, May 15, 2009

Grill-Smoked Steelhead with Pineapple Salsa



This is one of those Mise en Place meals: the brown rice was cooked, the green beans were cooked, the pineapple salsa was made....so all I had to do when a nice day presented itself was throw the steelhead on the outdoor bbq. Spiced the fish up a bit by throwing several handfuls of alder chips right on the briquettes and covering for a hybrid-grill smoke effect that I love. Didn't bother to soak the chips or anything (that would require planning), and since this was a high-heat cook where the smoke was just a flavoring agent, not the primary method of heat transfer to the food, that worked just fine.

Yum!

Friday, May 8, 2009

Seared Halibut with Romesco Sauce


Yum! Yum! Yum! Dinner was so great tonight. Pan Seared Halibut with Romesco Sauce and Green Beans. Romesco is made with roasted peppers and tomatoes and almonds and olive oil and is simply divine. But all that roasting takes awhile, and I needed my sauce fast. Luckilly, I picked up an enormous jar of Greek fire roasted red peppers at Costco the other day, and I was able to whip up this sauce in less than 5 minutes. It turned out so great I could have eaten it up with a spoon. Okay, who am I kidding? I DID eat it up with a spoon.

Romesco Sauce in a Hurry:

This makes A LOT, like over 20 servings. Which is okay with me cause it'll last and I'm putting it on everything for the forseeable future. Feel free to halve or quarter the recipe.
Makes about 1100 grams. 1650 calories for the whole recipe. 75 calories per 50 gram serving.

3 cloves garlic
250 gm raw almonds
1/4 peeled red onion
800 gm roasted red pepper, drained
1-2 tablespoons smoked paprika, or to taste
1-4 tablespoons red wine vinegar, or to taste
salt, to taste

For peppers, I used one huge 36 oz jar I found at Costco...Tassos brand, roasted then lightly pickled. After draining, this jar yielded 800 grams of peppers, which is why this recipe is so huge. I was quite happy with the quality of this brand, which is more than I can say for most of the jarred or canned peppers I've tried. In fact, I liked this product and this recipe so much I went back and bought 2 more jars!



Combine garlic, almonds and onion in a food processor fitted with a metal blade. Pulse until everything is well chopped and the almonds are just starting to look slightly creamy. Add in the peppers and continue to pulse until the whole mixture is well combined and about the texture of hummus. Season to taste with smoked paprika (I used a lot), salt and vinegar, pulsing a few more times to combine. If your peppers were packed in vinegar, as mine were, you may not need any vinegar at all. If they were water packed, or you roasted them yourself (go, you!) then a few tablespoons ought to do ya'.

Here's your finished product:

Wednesday, May 6, 2009

I'm 30 Today!

4/1: 157.0
4/2: 155.0
4/3: 155.2
4/4: 154.6
4/5: 154.8
4/6: 154.2
4/7: 153.2
4/8: 154.8
4/9: 152.6
4/10: 151.2
4/11: 153.2
4/12: 152.2
4/13: 152.2
4/14: 152.4
4/15: 153.2
4/16: 152.2
4/17: 152.0
4/18: 151.8
4/19: 152.0
4/20: 152.0
4/21: 152.0
4/22: 152.6
4/23: 151.4
4/24: 151.4
4/25: 151.6
4/26: 151.8
4/27: 151.6
4/28: 152.6
4/29: 153.6
4/30: 151.2
5/01: 149.6
5/02: 150.0
5/03: 151.4
5/04: 149.4
5/05: 150.0
5/06: 149.8

What a great day! I feel great to start my 30s in the best shape of my life! Yesterday was so affirming that the hard workouts and tight, clean workouts really got me where I wanted to go and then some.

Though yesterday was a rest day and I've joked about doing a Filthy 30 for my birthday, I took today off and just spent time with my favorite people. My mom took me out shopping during the day, and we had lunch (I had the roasted vegetable salad with seared salmon) and just enjoyed hanging out together. I also picked out a birthday top that I think will be pretty versatile when we travel next month and a few basic cami's.

After I picked Bella up from school, we headed south to pick up Nick and then all of us went out to dinner at Tamarind Tree, where Nick and I systematically ate as much as possible. It was so great...everything was delicious.

We had:
Tamarind Tree Rolls (2 orders)
Mango Salad with Prawn
Turmeric Rice Cakes (adored these!)
Crispy Catfish
Sauteed Chayote

Bella also had:
Chicken Satay
Coconut Ice Cream

Best. Dinner. Ever. We spent 2 hours enjoying languid course after languid course. Bella was a total trooper, and made it very easy for us to enjoy our meal. Everything was delish...totally worth every calorie, fat gram and carb. I could not have asked for a better birthday dinner!

Tuesday, May 5, 2009

Curried Ahi & Caramelized Pineapple Salad

There's not really a recipe for this meal...more like a concept.

Get a pan hot. Rub really good ahi with some curry spice mix. Sear ahi on all sides for about 2 minutes, until outside is crusty but inside is still raw and cool. Remove ahi and let rest. Add chunked fresh pineapple to hot pan...sear all over. While pineapple is in pan, slice ahi into 1/4" thick slices.

Toss salad greens with dressing of choice or olive oil and salt. Top greens with sliced ahi, caramelized pineapple and avocado.

Countdown to 30: Last Day!

It's been a full and fun day, but I can say with total certainty that I have achieved my goal of getting in the best shape of my life. The 5 pounds 5 weeks challenge was a total success and I am excited to greet my 30s super fit and raring to go.

Today I had a physical and a body comp test to see where I stand, and to see if the results were worth the training. Don't have the results from blood work yet, but every other stat came back great:

Weight at home (AM weight, nekkid): 150
Weight at Dr's Office (fully clothed, no shoes, hydrated): 154
Weight at Bod Pod Clinic (underwear and sports bra, after lunch, hydrated): 152
Blood Pressure: 108/56
Resting Heart Rate: 46 Beats per Minute
Body Fat: 12.1% (Last August, training for triathlons, it was tested at 14.9%)


More details on the Bod Pod Body Composition Testing tomorrow. Right now I have a great book to finish!

Edit:

Got results of bloodwork back. Everything looks great. Cholesterol is at 110, which is apparently quite low but in a good way, and my LDL-HDL levels are great. Urinalysis, CBC, Kidney functions, thyroid, etc. etc. are all described to me as excellent. I have asked my doc to send me a copy of the results. When I get them I'll have D (best friend/nurse) walk me through my labwork so I understand what everything is.

Monday, April 27, 2009

Countdown to 30: 8 Days to Go

4/1: 157.0
4/2: 155.0
4/3: 155.2
4/4: 154.6
4/5: 154.8
4/6: 154.2
4/7: 153.2
4/8: 154.8
4/9: 152.6
4/10: 151.2
4/11: 153.2
4/12: 152.2
4/13: 152.2
4/14: 152.4
4/15: 153.2
4/16: 152.2
4/17: 152.0
4/18: 151.8
4/19: 152.0
4/20: 152.0
4/21: 152.0
4/22: 152.6
4/23: 151.4
4/24: 151.4
4/25: 151.6
4/26: 151.8
4/27: 151.6

AM Workout - Spin class.  Regular awesome instructor was out today and a substitute who clearly rode in on the crazy bike led the class.  The sub instructor was extremely fit and motivated (which is to say that she actually kinda scared me...and that doesn't happen very often).  Unfortunately, what motivated her was apparently rage at her daughter who didn't clean the bathroom, her improperly dosed medication, complaints about her from previous classes, etc. etc., all of which was discussed at length and at random.  The class was like 60 minutes of sub instructor's therapy session (another topic she was more than happy to discuss while leading the class) inflicted upon us in between totally ineffective bootcamp-style shouting: "this isn't supposed to be fun!"  Net effect: even though sub instructor is supposedly much tougher than normal instructor, my workout was not nearly as strong because I was really unable to get into into the headspace which allows me to push myself.  Kinda sucked, actually.

PM Workout - After the AM Workout, I really needed to blow off some steam, and besides, I got to work out with Alison again this afternoon!  Yeah!  So we did the Crossfit WOD.  

WOD as rx: 
5 Rounds for Time
95 # Sumo Deadlift High Pull, 21 Reps
21 Ring Dips

Modified:
5 Rounds for Time
65# SDHP, 21 reps (65# is the Rx woman's weight.  Alison worked at 30#, but she might need to move up in weight next time)
21 Bench Dips (my feet were elevated, Alison kept hers on the floor.  I attempted my first round as band-assisted bar dips and totally hated every minute of them.  The bar didn't feel right, the band was awkward, my shoulders hurt in an ominous way, blah blah blah...so from round 2 on I moved to the bench dips.)

Alison: 11:03
Me: 11:13

All in all this workout was bad, but it wasn't, like, insanely bad.  Perhaps I should have been pushing the SDHPs faster.  I felt like I was at 10-minute workout type intensity.  I.e., hard but not all out 1 minute sprint-puke hard and not, wow, this is going to go on for 60 minutes...I better settle in for the suck and think efficient hard like yesterday's Terrible 10.  In other words, I think the intensity was about right.

On the other hand, since both Alison and I had energy for a Crossfit Endurance WOD after the Mainsite WOD, perhaps I am a big fat liar.

Run: 10:20 x 16
10 seconds on, 20 seconds out for 16 rounds. All out.

I set the treadmill at 8% incline and started at 8 MPH.  By round 3 I was up to 8.5; by round 5 or so it was 9.0...over the next several rounds I increased speed to 10 MPH, which is when it started to get hard, and is probably where I should have started.  Now I know.   Incline stayed at 8% the whole time.  I think Alison was around 8 or 9 MPH and maybe 6% grade, but not totally sure. Have to say, this too wasn't that bad, but here I know my intensity really should have been higher in the beginning.  

On the food front, can I just say that it is shockingly easy to eat 2-and-a-half POUNDS of strawberries, melon, pineapple and kiwi if it is all delicious and just sitting in a big bowl in front of you?  I've been easing up quite a bit on calories and have been consuming closer to 2200-2300 calories the past few days.  If I really want to hit 150, I'll need to trim some of those calories, but at the same time, I am seeing such great gains in my fitness, and I can tell I am down at least a percent or two in body fat, I'm working out hard and I'm eating really good stuff, and I feel so great, it's hard to feel guilty over 500 extra calories of cantaloupe & pineapple.  :)

Saturday, April 25, 2009

Day of Meals

This is how I eat. Mostly plant based/vegan meals supplemented with the very occasional bit of meat and the frequent hunk of seafood. Today I'm really enjoying my "break" day, so I'm indulging in a bit more grain-based and legume foods than I have been lately, but I'm not going crazy with portions.

Over the past several weeks, most of my calories have come from vegetables, fruit and fish. I plan on reintroducing more legumes and grain products as I wrap up the 5 pounds 5 week challenge, but as they are the most calorically dense of the vegetarian energy sources, I've cut back on them a bit during the challenge. I do also wonder if there's something to the "Paleo" thing and maybe one of the contributing factors to my feel-good-ness lately has been the relative lack of grain and legumes. I'll definitely be keeping an eye on that and how I feel as I reintroduce those foods.

I started my day as I always start my day: soy latte in bed. Thanks, Nick, for bringing me a latte in bed almost every morning for the past 5 years or more.

Then I had breakfast:


Bob's Red Mill 7 grain hot cereal with raisins, apples, cinnamon, pecans & soy milk. A tiny drizzle of maple syrup finished it off nicely for under 400 calories. Also ate a big bowl (300 gms) of pineapple and a small portion (50 gm) of sockeye salmon. Big, yummy breakfast.

A little later I snacked on some blanched green beans and split a banana with Bella.

Next was lunch:


I call this Antipasto Pasta because I take whatever jarred antipasto-type pantry staples I have on hand - sun dried tomatoes, beans, olives, artichokes, roasted peppers, etc. - and toss it all together with a bit of whole wheat pasta and a lot of vegetables for a lean and filling meal.

This version was thrown together with whole wheat spaghetti, kidney beans, marinated artichokes, pepperoncini + a splash of the pepperoncini vinegar, garlic-stuffed green olives and lots of baby spinach. I sauteed it all until the pasta was hot through and the spinach was wilted. It was seriously delicious and really filling for 330 calories. Also had an orange and another soy latte. (I really am enjoying my day off and indulging a bit!)

Dinner? No clue - still full from lunch! But it'll be easy, thrown together with whatever mise en place I have in the fridge.

Update: got hungry again after lunch and had a HUGE bowl of pineapple - killed off my prepared pineapple - probably 600 gms of pineapple.

Then, an hour or two after the pineapple binge, I put together dinner:

It was a vegetable-shrimp stir fry with asparagus, sweet potato, roasted mushrooms and a bit of brown rice. Everything got tossed together in the wok with a touch of oyster sauce and topped with Asian chili sauce.

If it seems like I eat all day long, I do! One of the "tricks" to keeping your metabolism fired up in general, and to weight loss specifically, is to eat small meals throughout the day. When I'm really on target I eat 5-6, meals daily, each around 300-500 calories. Usually 2 meals (lunch and dinner) are on the high end of this scale and the rest are towards the lower end. As my lunch meal today demonstrates, you can cram a lot of great food into 300ish calories if you try. When I'm not trying to actually cut body fat, I'll let all my meals drift up to the higher end of the range, and may even start eating more "normally" - ie, three large meals with minimal snacks. But I definitely feel best when I'm spreading smaller meals throughout the day.

Wednesday, April 22, 2009

Countdown to 30: 14 Days to Go

4/1: 157.0
4/2: 155.0
4/3: 155.2
4/4: 154.6
4/5: 154.8
4/6: 154.2
4/7: 153.2
4/8: 154.8
4/9: 152.6
4/10: 151.2
4/11: 153.2
4/12: 152.2
4/13: 152.2
4/14: 152.4
4/15: 153.2
4/16: 152.2
4/17: 152.0
4/18: 151.8
4/19: 152.0
4/20: 152.0
4/21: 152.0
4/22: 152.6

Up a hair today after yesterday's feast, but that was pretty easy to see coming, and frankly I'm surprised I didn't see more of a bump this AM. Generally restaurant meals, even super healthy, clean meals such as my husband and I enjoyed last night will cause a substantial upswing in scale weight the next day because of the enormous quantity of salt that's used to make those restaurant meals so delicious.

A half pound increase is really nothing. A really sodium and/or sugar laden meal eaten late in the day can translate to three or five pounds of retained water the next morning. When this happens, it's important to remember that you did not actually really gain 5 pounds (this is where tracking moving averages is reassuring). Drink plenty of water, get back to eating simple, clean food and the hydration thing will work itself out over a day or two.

So this morning I went in for spin class-at the moment the only bike training I'm really getting. 60 minutes, lots of hill work....a great class as usual. In the afternoon before work I went back to the gym for the Crossfit Mainsit WOD: Heavy Deadlifts, 1 - 1 - 1 - 1 - 1 - 1 - 1

I am super happy with how this workout went:
135 warm up
185 - 205 - 215 (fail, too big a jump, didn't budge) - 205 - 210 (belted from here on out) - 215 - 220 - 225

225 is 10 pounds heavier than my Crossfit Total Deadlift from a week or so ago, so that felt awesome. Also, after my off-day with heavy squats on Monday it just felt good to dial in, focus and PR. Yeah, deadlifts! Kevin says I'm pulling big boy weights now...and thinking about it, 225 is the bar plus 2, 45# plates per side. I was dinking around with 2.5# plates to maneuver up to my PR weight, but if I had arranged it right at the end I would have pulled 4 plates off the ground. That's pretty incredible considering how my deadlift has been my weakest lift, historically. I feel really great about the progress.

Saturday, April 18, 2009

Weight Loss 101, Goal Setting, Excuse Busting

Up until about three years ago, I had spent most of my non-childhood somewhere between mildly and significantly overweight. In the years after I left college until I began my year-long process of losing weight, I weighed in between 180-210 pounds. I remember the day when I could no longer zip up my size 14 jeans - I was 19. I wore a size 16 wedding dress, and went into the hospital to give birth to my daughter at 260 pounds.

At age 22, approximately 200 pounds:

Almost 30, and about 50 pounds lighter:

Losing that weight and gradually increasing my fitness opened up a whole new world to me, and as my weight stabilized at 160 pounds around two years ago, I turned my focus more and more to training. I shifted my focus to fitness gains instead of pounds lost. In the process I lost another 5 pounds, and I have been within about 2-3 pounds of 155 for the past 2 years.

But the past few weeks I've revisited weight loss, this time for pure vanity. At 155 pounds I am well within a healthy weight range for my height and look good; losing 5 is purely a fine-tuning exercise to start my 30s feeling like I'm in the best shape of my life. And so far, I have to say it's working great - I really have never felt better. Perhaps it's the extra sleep; perhaps it's the not drinking - whatever it is, I really do feel great.

So I thought, since I'm back in weight-loss mode for the first time in 3 years or so, I might take a moment to lay out my weight loss philosophy/theory/game plan for anyone who might be interested, or who might themselves wonder how to effectively loose weight.

First, I will assume that the weight-loss-desirous reader is not a total idiot. This is not the normal starting point for weight loss advice. Witness: almost 500,000 Google hits for the phrase "weight loss for idiots."



The reason most weight loss programs try to tell you you are stupid is because they want weight loss to seem really complicated so you'll give them money for their "trick" or "miracle."

Well, guess what, weight loss is not complicated and has never been complicated. What it is, is hard. But I suspect "LOSE WEIGHT THROUGH HARD AND OFTEN BORING PERSISTENCE" just doesn't have the same marketing appeal as: "THE TRICK TO LOSE 10 POUNDS in 5 DAYS."

Which is probably why weight loss marketers continue to be handsomely rewarded for lying without delivering any results. Conversely, the most honest and straightforward diet book available, The Hacker's Diet, was written by a formerly fat and independently wealthy geek and is totally free.

So how not complicated is weight loss? Forgot everything you know about carbs, fat, protein, Mediterranean, Zone, Atkins, South Beach, pH balance, blah blah blah.

This is what you need to know: maintaining a moderate caloric deficit over time is the basis of every successful weight loss program. Nothing is more important, though many things will influence how comfortable or uncomfortable that moderate caloric deficit is (but that's another blog entry).

So, here's the terms: a calorie is a way of measuring energy. It's not evil, it's just a way of measuring something, like tablespoons or cups or miles. The food and beverages you consume contain energy, which is measured in calories. Your body uses energy - again, measured in calories - in order to do everything from breathe to digest to run 10 miles to sleep (some activities, obviously, take a lot more energy than others).

If you want to lose weight, you must USE more energy than you TAKE IN. That is how you create a caloric deficit. Specifically, for every pound of fat you want to lose, your body must expend 3500 more calories (the amount of energy in 1 pound of fat) than you consume.

That's it. That's as complicated as it gets. Maintain a moderate caloric deficit over time. That's not hard to understand. The math is so easy a third grader can handle it. The hard part is keeping your focus consistent in the face of the million small decisions each and every one of us makes about food and fitness every single day. So how do you do this?

The first and most important is to define and prioritize your healthy-eating/weight-loss goal. As with anything in life, it is not enough to say, "I want to get lean, feel great, and look hot." We all want a lot of things, and we don't get most of them. As my dad used to say to us kids when we said we wanted something: "So? How does it feel to want?"

Wanting is not enough. Wishing, hoping and dreaming are also not going to cut it. You have to define your goal and your terms in concrete ways. When defining your goal the word "want" is totally off limits. Good goals have concrete, measurable targets and end-dates. Without these things you will not be able to hold yourself accountable, measure your successes or minimize your slip-ups.

"I want to look hot for my wedding," is not a goal. This is: "I will lose 10 pounds by my final dress fitting on June 10th and keep my weight constant from then until my wedding on July 11."

"I need to eat healthier," is not a goal. This is: "By my 40th birthday I will have lowered my cholesterol by 10 points by eating a low-fat diet and walking 30 minutes a day on my lunch hour."

As Henry V said, "All things be ready, if our minds be so." So, write down your goal, really commit to it and you are half way there.

Now that you've defined where you are going you have to figure out how to get there. With weight loss this is pretty much about determining what your caloric deficit over time should be. The math is easy.

Using our wedding example from earlier, Blushing Bride determines that she has 8 weeks to lose 10 pounds. 10/8 = 1.25, so she's looking at weight loss goal of 1.25 pounds a week.

This is a reasonable goal, assuming our bride has 10 pounds of fat to lose in the first place (if she doesn't, all bets are off, as the body will protect it's last fat reserves pretty stubbornly. It's that pesky survival mechanism kicking in). Generally speaking, 1-2 pounds of fat is the most you can lose in a week. Don't try to starve yourself into a faster pace than that. You'll just lose muscle and if you think losing muscle is cool, get the hell off my blog and don't come back until you can snatch your bodyweight, biatch.

Anyway, Blushing Bride has 1.25 pounds a week to lose for the next 8 weeks. What daily caloric deficit does she need to maintain to achieve this?

3500 (calories per pound of fat) x 1.25 (pounds of fat to lose per week) = 4375 (total caloric deficit per week)
4375 (caloric deficit per week) / 7 (days in the week) = 625 (caloric deficit per day)

So, to achieve her goal she will need to create a moderate caloric deficit of 625 calories per day for 8 weeks. That is the specific roadmap that will get Blushing Bride to her specific goal. See, easy.

So Blushing Bride knows she needs to eat 625 calories less per day than she burns. She is armed with almost all the information she needs to begin the slow, boring process of successful, no-bullshit weight loss. There's just one more thing: Blushing Bride still needs to know how many calories she burns every day, so she can figure out how many she gets to eat.

How many calories you burn in a day is called your metabolic rate. The extremely stripped down version is called your basal metabolic rate, and is how many calories you would burn if you laid in bed all day doing nothing harder than keeping your vital organs alive. Figuring out your basal metabolic rate is easy: there are all kinds of calculators on the web developed to give you a pretty decent approximation. Here's a good one: Basal Metabolic Rate.

But since Blushing Bride has all kinds of things to do: job, errands, wedding planning, we will assume she does get out of bed and move around, so for our purposes, here's a good calculator for Metabolic Rate with Activity Level factored in.

Let's assume Blushing Bride is 5'7", 160 pounds, 28 years old and lightly active. The calculator linked to above indicates she needs 1965 calories to maintain her current weight.

1965 (calories to maintain) - 625 (caloric deficit) = 1340 calories she should consume per day to meet her goal, assuming her activity level remains unchanged.

Now, 1340 calories really isn't a lot of food for a 5'7" person, so Blushing Bride is going to be a lot more comfortable for the next 8 weeks if she increases her activity level. If she burns 250 calories every day at the gym, she gets to eat 1590 calories, which is a lot more do-able. If she burns 500 calories at the gym, she gets to eat 1840 calories and still lose weight.

So in the end the roadmap to your goal is simply a numbers game. When you understand the numbers you understand how your decisions take you closer to or further from your goal. There are other parts to it, of course, mostly involving being honest with yourself about your behavior, keeping yourself accountable, and cutting out the bull-shit you've been telling yourself that has been keeping you from reaching your weight goal. You know what I mean, things like:

"I eat pretty healthy so I don't understand why I can't lose weight." Sometimes this is true. But usually most people who "eat pretty healthy most of the time" have no idea what they are actually eating because they are not maintaining a log or a journal, they are not properly weighing or estimating portions of food, or they are just forgetting all the mindless munching that is so easy to do. A few pieces of candy from the dish at work, a beer with dinner, 8 oz. of steak instead of 6 oz., 4 tablespoons of mayo on a turkey sandwich....when you are trying to lose weight these details count, and usually people who do eat pretty healthy but can't lose weight are in that position because they aren't paying attention to the details.

"My whole family is overweight. It's just genetics and there isn't anything I can do about it." Yeah, I get this. My family is heavy. I used to be overweight. Apparently Jessica Alba's whole family is overweight too. Generally speaking, nature has selected for fat storage as a positive trait. Yes, some people are naturally thin and will be no matter what they do, but most people have to work pretty hard for their lean bodies. So what? If you need glasses, you don't whine about how unfair it is that some people have 20/20 vision and you don't and that's just genetics and you're stuck with it, right? No, you get a proper prescription, get glasses or contacts and get on with your life. Well, your caloric deficit roadmap is like your weight prescription. Get it, follow it, get lean and get on with your life.

"I don't have time to get to the gym / I don't have time to cook." Do you have time to watch American Idol? America's Next Top Model? House? Heroes? Lost? Then guess what, you have time to cook some real food and stick it in the fridge, and you have time to do a 15 minute at-home workout. Almost everyone does have time if they make their weight loss and health a real priority.

"I don't want to exercise because I want to have some way to break a [future] weight-loss plateau." I actually heard this once, from a friend who had a 100 different excuses for the 100 extra pounds she was carrying on her body. She had it backwards: calorie restriction without weight-bearing exercise is an excellent way to lose lean muscle mass, decrease metabolic rate, and create a weight loss plateau. More about weight loss plateaus and breaking though them in a future blog.

"But I have to buy (insert crap food here: cookies, chips, soda, etc.) for the kids." I get really upset about this kind of attitude. Parents, offering up your kid's health for the dubious honor of being a tool to the marketing agenda's of multi-billion dollar food processors is stupid. Don't kid yourself. Every time you put those high-fructose corn syrup fruit shaped snacks in your kid's lunch, the only one really getting a treat is the General Mills corporation. Do your kids a favor: don't straddle them with the burden of childhood obesity. Teach yourself the value of proper nutrition, then teach them. Giving your kids an unending supply of crap to pacify them instead of standing up for your families health doesn't make you a good parent. At the end of the day, if it's not real food, you shouldn't eat it and neither should they.

"My husband eats a lot. I was never fat until I married him. He's a bad influence."
Yeah, generally speaking guys have a higher metabolic rate than women. This is a function of height and muscle mass in addition to gender. If you want to level the playing field a little bit, build up your own lean muscle mass with consistent weight training. Trust me, the most lean, ripped girls you know eat a lot of food. They have to to maintain that muscle. In the meantime, he's not spoon feeding you in a high-chair, so take control of your own fork.

"I haven't been able to lose the baby weight."
Having a kid changes your body. Some things will never go back exactly the way they were. That's reality. But I know moms to three kids who look amazing, because they work for it. If your youngest child is older than 3, this excuse no longer cuts it, ok?

"It's just so hard for me to lose weight." It's hard for everyone. Weight loss is hard. It involves delayed gratification, behavior changes and sometimes some pretty uncomfortable self-reflection. So it's hard - what's your point? Have you really never done anything hard before? If you truly believe you can't do something because it's hard, you are probably right. On the other hand, if you truly believe you can do something despite the fact that it's hard, you are also probably right.

Next time I'm feeling rant-y: ways to make the journey easier, stay accountable, change your habits and maintain once you've reached your goal.

Thursday, April 16, 2009

Clean Eating with Mise en Place

How does one eat clean, healthy food almost all of the time? Is it massive will power? Do clean eaters deny themselves every craving, sticking to a routine of boiled chicken breasts and bean sprouts until they are skinny? Universally, no. Even the most dedicated health nut, low on blood sugar and half-faint from hunger is going to be tempted by the short-term energy promise of the pastry case.

The way you eat quality, clean food almost all the time is to make the eating of that food unbelievably easy. And the way you do that is planning and preparation. How easy would it be to eat clean delicious food if this kind of thing was in your fridge all the time?


As a professional chef I learned the importance of what's called mise en place, which basically means having all your food prepared and ready to go when your restaurant service starts. In a restaurant kitchen that might mean having the garlic and onions pre-chopped, having the butter at room temperature, pre-blanching or roasting the vegetables as appropriate, making the stock reductions and bases for sauces, having the chicken and fish and meat cut into the right filets or steaks for service, etc. Mise en place is the reason why a restaurant kitchen can deliver a meal to you in 12 minutes that would take anyone, start to finish, 2 hours. Everything is ready to go when the cook needs it.

You can practically guarantee clean eating success for yourself if you take the concept of mise en place and embrace it for your home kitchen. Yes, this means you need to take an hour once or twice a week and get your prep work done.

When you get home with cart loads full of clean-eating fruits, veggies, meat (if you eat it), etc. take the time to turn your ingredients into your mise en place. Cut a pineapple into chunks, throw it in a tupperware and get it in the fridge. Make a batch of brown rice. Blanch or roast veggies. Put together a large salad. Make some hummus. In an hour you can turn several bags of groceries into components that will in turn become clean eating meals or snacks in a matter of minutes (sometimes seconds). And when you are hungry, the minutes you don't have to spend making food are the times you won't give in to the pastry case or drive-thru temptation.

Here's how you do it:
Preheat your oven to 450. Get a big pot of water boiling. If you have a rice cooker, break it out. Put brown rice or quinoa in the rice cooker. While the oven and water are heating, wash and chop veggies. Do a lot. As long as you are cutting up 1 head of broccoli, cut up 3.

Toss the "hard" veggies - broccoli, cauliflower, fennel, carrots, sweet potato, etc - with a little bit of olive oil and some salt and/or spices. Curry is great on roasted cauliflower, smoked paprika is dynamite on sweet potato. Place them on parchment or foil-lined sheet pans (keep the different veggies seperate because they'll all cook in different times).

When the oven is ready, stick the hard veggies in the oven and roast until tender and golden brown. Broccoli usually takes 12-15 minutes, sweet potato can take 40 depending on how big your pieces are. If you run out of sheet pans or oven space, just set the remainder aside. You can cycle a lot of veggies through an oven in an hour. Set a timer or several so you don't forget them in there.

For the "soft" veggies, I like to blanch, or cook then for just a minute or so in boiling water. Rinse and trim up your green beans, snap peas, asparagus (asparagus is equally delish roasted), etc. When your water is really boiling, add in your veggies. Do this one veggie at a time because, again, they cook at different rates. The soft veggies should take 90 seconds-2 minutes, max. Don't overcook! Pull them out with a big strainer and transfer them to another sheet pan to cool. Don't pour them out into a strainer in the sink, because then you have to refill your pot with water and bring it up to the boil again for the next veggie. Takes too much time and wastes energy. Just keep the water boiling and cycle through your veggies.

By the time you've finished cooking all your soft veggies your first batch of hard veggies will proabably be ready to come out of the oven. Just set the tray aside and let the veggies cool. If you need the sheet pan for another batch of roasted veggies, pull the veggies on their foil or parchment liner off the pan and let that cool on the counter. Re-line your pan, add more prepped veggies and you're ready to go!

Your water is still boiling but your soft veggies are all blanched. Throw some whole wheat pasta (if you don't eat wheat, an alterna-grain pasta is fine, or just skip this step) in the boiling water. Set a timer! You've got a lot of things working at this point...timers will help keep your pasta al dente. Err on the side of undercooking - the pasta will get reheated anyway. When it's done, drain well in a collander, toss with the lightest coat of olive oil, transfer to a container or big plastic bag and cool in the fridge.

Pasta, prawns and veggies cooling off after a batch of mise en place cooking:


Now it's time to move onto fruit. Wash your hands, knife, cutting board and fruit. Start chopping it into pieces that work for you. Bigger hunks are easier, and less surface area means the fruit will last longer, so that's what I go for. Chop up a pineapple or two, wash and dry (very well) some strawberries, then cut the tops off. Peel and cube a melon: watermelon, cantaloupe, honeydew...whatever floats your boat. Wash grapes, dry (again, very well) and cut into small clusters. Grapes keep better with the stem attached, so unless I'm eating them right away I don't pull the stem off. As you finish with the fruit, transfer it to clean containers and stick in the fridge.


So now your fruit is in the fridge. Your pasta has been strained. Tons of roasted and blanched veggies are cooled and ready to go in the fridge. Rice or quinoa is coming out of the rice cooker. Your refrigerator is starting to look like the deli section of a super healthy gourmet market.


And later on when you really need a good quick meal, these components can be turned into an easy lunch or dinner in about 3 minutes. Like this:



Or this:


And your preparation will be worth it. An hour of your time will be payed back, in pounds you don't gain, guilt you don't feel, and money you don't spend on convenience food you shouldn't eat.

Wednesday, April 15, 2009

Countdown to 30: 21 Days to Go

4/1: 157.0
4/2: 155.0
4/3: 155.2
4/4: 154.6
4/5: 154.8
4/6: 154.2
4/7: 153.2
4/8: 154.8
4/9: 152.6
4/10: 151.2
4/11: 153.2
4/12: 152.2
4/13: 152.2
4/14: 152.4
4/15: 153.2

Yesterday was a rest day. Played with the Bella in the park and cleaned the car, but that was about as physical as it got. I've been on a very slight uptick the past two days and while I'm not deeply worried about it, I am aware that I have only three weeks left and there isn't a lot of margin for error.

Today I am heading off to the gym for some crossfittin' as soon as I post this picture of my delish lunch: quinoa pilaf with cherry tomato, kalamata olives, red onion and shrimp. It was fantastic, super easy & a big ol' bowl full of food for only 320 calories.

Update
Afternoon Workout: At the gym I combined the Crossfit Football WOD of 3/13 with today's Main Site WOD, "Helen," and got this:
Front Squat 5 x 5 - 3 sets @ 105; 2 sets @ 115
Push Press 5 x 5 @ 75, 80, 85, 90, 95

Then:
3 Rounds for Time
400 Meter Run (treadmill, 1% grade, 8.0 mph on the first round, 7.0 mph on rounds 2 & 3)
35# Swings, 21 Reps
12 Push-ups (Pull-ups were Rx, and I would have preferred them, but I really don't want to pop the mother of all blood blisters.)
11:17

PM Workout
Blasted out a second mad workout with Alison, who is turning into a total badass. People at the gym were staring at us. Go Alison! We did a weight modified Crossfit Hero workout....tough shiznit.

"DT" Five rounds for time of:
155 pound Deadlift, 12 reps
155 pound Hang power clean, 9 reps
155 pound Push jerk, 6 reps

I did a 70# option, which I have to say was plenty by the end, and Alison (since she is just learning the moves) did 30# and did an awesome job of it.

After I went on and on and on to Alison about the importance of jumping the weight up in the hang power cleans, I got (very kindly) schooled by a fellow crossfitter at the gym with an awesome beard for reverse curling the weight in the hang clean. Damn it! Rip told me every time I did that, Jesus kills a little baby! Awesome Beard gave me some great pointers about keeping my chest open in the jump to get an explosive pull...I'm sure I was hunching over which killed the upward momentum of the weight as I jumped, so this is a great visual for me and I am super excited to practice my hang power cleans now.

Also, Awesome Beard and his crossfitting buddy who eats burpees for breakfast both told me I really needed to get deeper in the catch...and they are totally right. There's something about that motion: it's just a bit scary. I think working on my front squats will give me a lot more confidence in that front catch position. Yippee, I love these tips! That's just another great thing about the crossfit community...the sense of community, and a lot of knowledge to tap into. We really do all want each other to get faster, stronger, more proficient. Anyway, thank you Awesome Beard and Burpee for Breakfast Guy. Get some, go again!

So after our little technique chat/recovery time Alison and I hit up the Crossfit Endurance 90 Second Ladder WOD from 4/14...
90 on / 60 off
90 on/ 45 off
90 on / 30 off
90 on / 15 off - this sucked pretty hard right here
90 on / 30 off
90 on / 45 off
90 on / DONE!

This workout was pretty tough. I think Alison would agree that those last few 90 second sprints felt like they lasted about 10 minutes each. Still, we both pushed through and put in a good showing. I ran most of the WOD at 7.0, bumping up to 7.5 & 8.0 durring the final minute and 30 seconds, respectively. I think next time I should really go for 7.5 the whole time.

I really am loving these intense sprint interval workouts on the treadmill. I feel like I can really feel my form improving and I'm not killing it for long enough for the pose running technique to fall apart on me. It's a good feeling, given my pretty much lifelong hatred of running.

Anyway, quick after workout snack and I'm off to bed! Thanks for the workout Alison!

Friday, April 10, 2009

Countdown to 30: 26 Days to Go

4/1: 157.0
4/2: 155.0
4/3: 155.2
4/4: 154.6
4/5: 154.8
4/6: 154.2
4/7: 153.2
4/8: 154.8
4/9: 152.6
4/10: 151.2 (Wow! How'd THAT happen? Local minima, methinks)

AM Workout: Crossfit Total, and I could not be happier. For those unfamiliar with the XFit Total, it is the total combined weight of your best squat, deadlift and shoulder (military) press. You can "work up" to your max-and should-but all the movements have to be completed in one (reasonable length) exercise session. No adding your best deadlift from Tuesday to your best Squat from last Saturday, in other words.

My pipe dream if-everything-goes-right-and-God-Himself-spots-me goal was a 500 pound total. I wasn't entirely sure how that was going to happen, since I've never pulled more than 185# or pushed more than 75#, and my 205# PR squat had a spot-assist and was probably not full depth anyway. But it was my goal. And you know how I am with a goal.

So, here's how it went down under (and over) the bar:

I worked up 195# on the squat, tried for 205 and failed. I think if I had backed down to 200 I would have stuck it, and probably been able to get 205 too. But as it was my too-long warm-up session was making me a bit jello-y, so I moved on to the pull.

Deadlift - Indulge me, I've worked hard to get my pull half-way respectable.
135- No problem, obviously. This is warm up weight.
185- Hard. Really hard. 50# jump to my previous PR may have been too ambitious off my warm-up weight but I lifted it.
195- Failed. Twice. Like, not even off the ground fail.
190- Backed off, stepped back, thought through my set-up. Closed my eyes. Clean lift. Wasn't even that hard, strangely.
195- Also easy. Continued to increment up 5# at a time.
200- I'm trying not to freak out too much that I'm actually able to pick this shit up. And at this point it's hard but it's not, like, freaky hard.
205- Ok, here it started to get freaky hard. My form started to degrade.
210- Put on a belt. First time ever. Form not at all pristine but successful pull.
215- Form crap but sucessful pull. Barely. That was all I had. New PR by 30 pounds, and suddenly 500# total was in sight!

Press-
Had no problem incrementing up from 65 to 85 pounds. 85 actually wasn't even totally sucky. And I knew I needed 90 on the press to make 500, but I failed twice or three times trying to execute. Texted awesome Trainer / Coach Kevin. Told him where I was in my press. He texted back: "Grip It And Rip It." It took everything I had, but I got under the bar and locked out.

Then I ran around the gym like a little girl on a candy bender cause I was so skipping pleased with myself. 500# Total! Yeah!

After some rest and food and other life stuff it was time for....

PM Workout.
This was a Friday Night Special with Kevin, and it was a paced workout...one of those where you just can't go till you puke. Instead you have to be smart about where to spend the energy and where to conserve it. 15 minutes total, rotating activity on the 5 minute mark. Go for max reps in time.

5 minutes jump-rope (count reps): 410
5 minutes wall-ball (count reps): 104 (12# ball)
5 minutes row (count meters): 1120 (level 3)

Finished off the night with a boat-load of brown rice sushi and called it a night.

Thursday, April 9, 2009

Typical Breakfast

Exercise is important but diet will make or break a good fitness
plan. I an currently on what I call the "no fun diet" but I'm still
eating well. Here's what I'm having for breakfast.

Herb rubbed steelhead
Roasted broccoli
Banana (not pictured)

Wednesday, April 8, 2009

Countdown to 30: 28 Days to Go

4/1: 157.0
4/2: 155.0
4/3: 155.2
4/4: 154.6
4/5: 154.8
4/6: 154.2
4/7: 153.2
4/8: 154.8

Workout: 60 minute spin class / Hills and Speed Intervals.

Bit of a rebound bump this AM...I'm not worried. I know my diet and exercise have been tight, so some fluctuation is fine...the important thing is the trend, the moving average, and that's on course.

I'm pretty wiped today, actually. It's been a hard push since my last rest day, on Saturday. Today I did Sue's awesome spin class but I could feel the need for a recovery day. So that's it for today, and I'm taking tomorrow completely off.

One of my favorite quotes about this: "Exercise is the architect of your body; sleep is the builder." Without rest you just get really tired, not strong.

So that's it for today.

Tuesday, April 7, 2009

Countdown to 30: 29 Days to Go

4/1: 157.0
4/2: 155.0
4/3: 155.2
4/4: 154.6
4/5: 154.8
4/6: 154.2
4/7: 153.2

Quite a drop today...that's how it tends to go. Stable with a slow downward trend, then a full pound drop. Feels good to be on track, though.

AM Workout - Crossfit WOD:
Press (x1): 55 - 65 - 75 - 85 (f) - 80 - 80
Push-press (x3): 85 - 90 - 95 - 100 - 105 (2)
Push-jerk (x5): 95 - 100 - 105 (4) - 105 - 110 (2) - 110 (2)

Then:
Squat 5 x 95 / 5 x 145 / 5 x 165 x2 / 3 x 170 (fail on 4)
Pull-ups, 3 rounds: 11, 12, 11

PM Workout - Crossfit Football Inspired
4 Rounds for Time
15 Bench Press @ 75#
20 Pul-Ups
25 Box Jumps (bench height - 15"?)
(15:30)
Then, Crossfit Endurance:
run @ 6.3 MPH, 12% Grade
30 sec on - 20 sec off tabata / 8 rounds

I messed this up, lost track and did 7 rounds, but it still smoked me. After all this, tomorrow will be a light day.

Monday, April 6, 2009

Countdown to 30: 30 Days to Go

4/6 154.2/27%

Workout: Ran Greenlake with K-Lo. Prob 2.25-2.5 total run distance. Decent pace; worked on pose form.

Recovered 10 minutes or so, then Crossfit WOD, subbing push-ups for pull-ups:

Walking lunge 100 ft.
21 Push-ups
21 Sit-ups
Walking lunge 100 ft.
18 Push-ups
18 Sit-ups
Walking lunge 100 ft.
15 Push-ups
15 Sit-ups
Walking lunge 100 ft.
12 Push-ups
12 Sit-ups
Walking lunge 100 ft.
9 Push-ups
9 Sit-ups
Walking Lunge 100 ft.
6 Push-ups
6 Sit-ups