Food Journal, Part 2
LAST week was my week of setbacks – some out of my control and others due to me, myself and I. What felt like setbacks (because I didn’t get closer to my goals) ended up being a bit more of just maintenance (because I didn’t get further from my goals either). During my perceived setbacks I kept up with my food journaling because I’m fairly certain that is going to be my key to ultimate success.
THIS WEEK is my week of moving forward again. I continued to journal, and I continued being honest. Writing EVERYTHING down that I ate and I started adding how I was feeling and what I was doing when I was eating.
I concentrated on getting back to eating primarily whole, plant-based foods. Almost immediately I felt better. I was satisfied, with no crazy hungries that make be dive head-first into the chip bag and my energy levels are up.
Today, marked the week 3 fitness self-assessments at KaiaFit. I’ve been back at my workouts consistently for the past 3 weeks (after being gone on my hiking trip and fighting a summer respiratory infection). I am thrilled to report that in all categories we are tracking I improved!
The assessment exercises included: push-ups, sit-ups, squats, jump rope, a run/walk, and an AMRAP (as many reps as possible of a group of exercises in a set amount of time).
The Take Away
I am learning that I need to, keep being mindful about what I am eating and doing. I know what is right for MY body and MY lifestyle. If I have plans out and about for some fun and adventure I will be mindful and honest about what I am doing and about what I want for myself but not depriving myself of fun, a tasty meal out or a drink or two. Keeping track of my regular routine, my adventures, and my treats, will allow me to find and maintain that elusive healthful balance
I’m not going to take my progress for granted. I will use these successes to keep me motivated and committed to the lifestyle that I want.
What I’ve been Cooking, Listening to and Doing all week:
These podcasts were either especially relevant for me this week or I love them every week:
- This recipe from Damn Delicious was my inspiration for a stir-fry. I added the vegetables I had on hand – broccoli, carrots, mushrooms, celery and onion.
- Asian Quinoa Salad – Two Peas & Their Pod – this made a ton for leftovers
- I made a miso/ramen like soup for lunch with leftover tofu, rice noodles, shredded carrot and some broccoli. The broth was one cup water, 1 heaping teaspoon white miso paste, a pinch of sugar, 2 teaspoons low-sodium soy sauce and sriracha to taste. I heated that slowing until the miso was dissolved (do not boil) then I added in the leftover cooked tofu, vegetables, noodles and I shredded some nori into it.
- I roasted yukon golds, sweet potatoes and brussel sprouts to have on hand for breakfasts and lunches.
- I made my favorite veganized banana chocolate chip muffins for a treat and for Miss Herbivore’s road trip.
- Working out
- Hiking with our dogs
- Finally connecting with a friend to ride (horses)
- Meeting friends for happy hour
- Hyde Park Street Fair