From fat to fit ~ it is so much more than physical

January 2009 I decided to lose weight. I knew I was unhealthy. The litany of health concerns were strikingly like that of an unaware 68 year old woman and no longer something I could ignore or excuse.

Elevated blood pressure – to the extent that Emergency Room visits occurred at least twice.

Elevated Triglycerides and Cholesterol. My blood literally appeared fatty

instead of clear and fluid. Gross!

Chronic dizziness. 2 car wrecks, walking into walls, multiple stops by police, and falling down at work. Not fun.

Chronic ankle swelling controlled by medication

Insomnia

Elevated blood sugar Decreased self esteem a generally crappy attitude and a self imposed level of stress that was sad.

For me to even spend the night out of town for one evening required an entire bag of medications that could have competed with most drug stores.

My doctors were polite enough about it. Not one of them ever said, “if you would just loose the weight” about resolving any of the concerns. No, they never said anything all that helpful. Instead, they prescribed medications and made more appointments. That was not really working, so instead I made appointments for myself at the gym.

The group I was working out with was varied. Some had physical injuries to tend to, some had emotional fears to get past, some were just trying to figure it all out. I was one of them. How had this happened? How had I gone from a spry 16 year old that played volleyball with enthusiasm, dated and had a fun circle of friends; to a wandering 20 something, US Amy Reservist, curious about what life would have in store for me; to a scared 30 something, knowing that I had somehow lost track of my strong suits and now literally wore very large suits.

From January 2009 – May 2009 I worked out as if my life depended on it, and I do think that it did. I was on a mission. I even had family come into town on surprise visits and would simply NOT skip a workout while they were here to share time with me. They were gracious; they respected that I had a lot going on with school, work, and my dedication to get healthy. But, the fact that I had gotten myself into such a mess spoke volumes, and still no one really said how far I had gone off track.

May 2009 came and the folks I had been working out with were faced with the opportunity to make one amazing change. We had the chance to stop working out and instead get CrossFit. Huh?

By then I was no longer taking the medication for blood pressure or for fluid retention. I had not yet learned a thing about my food choices, but I had gained a return to joy in JamieLand. I was finding that sweat was actually good for you, injuries were not a reason to not work out, and a committment to yourself is incredibly important.

So, this CrossFit thing came up. And I jumped in. I learned that being strong is not really impressive to me. Nor is the ability to run and run and run and run long distances. But, being fit is amazing! The chance to be strong AND be able to run long distances would prove to be invaluable. Turns out that CrossFit would rehab me right out of the majority of the dizzy spells far better than the drugs or therapy had done.

But, still, I had this thing with food. Ok, I have a big thing with food. When I am bored, or lonely, or stressed, or happy, or sleepy, I eat. Nachos are the best thing ever intented. They fill my tummy and my heart. While I was happier and healthier, the next key for me to turn would be my relationship with food.

And so, since September 2009 I have been working on that. Nachos will always have a place in my heart, but not in my hands. At least not every other day. It turns out that, at least for me, being fat was not the worst thing in the world. The worst thing was NOT being fit, not having my own self respect, not understanding why I chose the foods that I did, why I sometimes ate without even making that action a choice, and not knowing how foods impact my mood, and my health. It is amazing to me that I could actually lose 40 pounds, and then when hit with one too many life challenges, actually permit myself to gain all of that back. Clearly, I had had successes or I would not have lost that 40, but had missed out on something key. Food. It is a key, for me. Some people battle alcohol, some people battle with faith, I battle with food.

We all have a burden. Not everyone has CrossFit. For me, CrossFit has been more than just physical. It has been an amazing learning curve. It has taught me about measuring successes, being honest about your efforts, and that working out is better for us than just well defined abs or biceps popping out of your short sleeved shirt. It is about community, and team work, and change. We may all be seeking different changes - increased strength, decreased body fat, increased cardio capacity, etc. I am looking for all of that, and more. And, because I am looking for it within the CrossFit community, I will find it. And in the mean time I will continue to learn more about food, how it impacts me and my health, and I will continue to post recipes for you to try.

Given the way food impacts me, the recipes I try out are foods that serve me well. They do not generally include sugars or dairy. Until I get my blood lipds and sugars under control and my wishy washy relationship with food is more consistent, I am going to enjoy learning about what the alternatives are that leave me feeling full and proud of what I just ate.

What are you hungry for? Don't think just food, think about what fuels you, your inner athlete, your level of satisfaction with yourself. I am willing to bet that for each of us, getting fit involves far more than just NOT being fat and are not solely related to the amount of time we spend in the gym.

Sweet Potatoes and Flank Steak over Wilted Greens

Serves 4

Ingredients
Flank Steak, trimmed as needed
Spicy marinade of your choice

1 tablespoon Olive Oil
2 yellow onions, sliced thin
1 tablespoon paprika
2 teaspoons red chili flakes
1 tablespoon balsamic vinegar
3 sweet potatoes, peeled and sliced thin
2 teaspoons cumin
1 can of purreed pumpkin

1 bunch of kale, removed from the stems and chopped
salt and pepper to taste

Get Ready -
Marinade your flank steak with some something a little spicy for a few hours.

Get Cookin'!
(Now would be a good time to get the steak out of the fridge and let it come up to temperature for grilling and start up the grill.)

Grab a large sautee / frying pan and allow it to get hot.
Add olive oil to the pan. Sautee onions until they caramelize.
Add paprika, balsamic vinegar, and red chili flakes.
Add sweet potatoes, cover the pan with a lid and allow the potatoes to soften, stirring from time to time.

Throw the flank steak on the grill and cook to your preferred temperature.

While the potatoes are cooking, wilt the kale. In a warm skillet, put the kale, salt, pepper and a tablespoon of water. Cover. Allow the kale to hang out and wilt. It may seem like the kale wont fit but it will be fine. Just put the lid on and check it in a few minutes. As it wilts, turn the kale. Once wilted, divide the kale up over 4 plates. You are not going for mush here, no need to soften the kale until it is a glob in the bottom of your pan.

Return to your large pan of sweet potatoes and onion.
Add cumin and pumpkin purree. Stir well, and season with salt as needed.
Allow the pumpkin to heat through while the steak is grilling.
Remove the steak from the grill and set aside to rest.
Add the sweet potatoe to the bed of kale.
Cut the flank steak on the bias, and add to your plate of veggies.

Eat up!
I made up this recipe last week so I dont have a good calorie and nutrition count. I hope you enjoy it as much as I did.
If you are making this to heat up later for lunch at work, etc., then do not wilt the kale in advance. Instead put the kale in the bottom of your tupperware, top with the cooked sweet potatoes and sliced steak. When you heat up your meal to eat it, the kale will wilt in the microwave just fine. Also, you may want to cook your steak a bit less than to your preferred temperature so that when you reheat the meal, the steak will not be too overdone.

Roast Your Seeds

(Recipes inspired from links found at http://allrecipes.com//HowTo/roasting-pumpkin-seeds/Detail.aspx.)

Many of you have been working from a Paleo Plate, and still others are just trying to eat better using other plans. Turns out that Pumpkin Seeds are good for us! And now is the time to harvest the gourds, scoop out their goodness and roast them.

From now until the end of the month gasoline station convenience stores will be stocking roasted pumpkin seeds and you might feel like grabbing a bag. Well, I say you should do it one better, and just do it yourself. Get the kids involved, make a few different varieties, have some fun in the kitchen, and eat something you made yourself.

The General Goods:
1. Line a baking sheet with Parchment Paper. If you do not already have this stuff, it is worth a trip to the grocery store. You can find it in the same aisle as the aluminum foil and plastic cling wrap. A good substitute is a silpat if you have one. The point is that it makes it keeps your baking sheet from being ruined by a bunch of baked on stuff.

2. Rinse pumpkin seeds under cold water and pick out alot of the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)

3. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.

4. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.

5. Let cool and store in an air-tight container.


Kick it up a notch!

Same recipe but use some extra seasonings for some Mexican Flair:
1/2 teaspoon cumin
1 tablespoon paprika
1/2 teaspoon salt

1/2 teaspoon chili powder

Spooky Seeds:
Same recipe with the flavors of the season.
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice.

Slim Down for Good

#1-Keep it simple-Do not eat processed foods. Eat whole grains, fresh fruits and vegetables, and lean protein.
#2-Eat often. Eat a protein (the size of your palm), carb (the size of your fist), and fat (the size of your thumb) PLUS as many green veggies as possible at each meal. Eat every three or so hours. Going too long between each meal slows down your metabolism.
#3-Fill up with Fiber. Eat foods with fiber all day. Your fiber intake should be 25-35 grams per day. Slightly more for men.
#4-Stay hydrated. Aim for 8 cups of water per day. Limit your intake of caffeine.
#5-Write! Keep a journal of your food and liquid intake each day will help you stay motivated and more conscious of your consumption.
#6-Sleep! Not getting enough sleep can cause MANY problems in our bodies. Strive to get at least 7 hours eat night.

I have currently been following this "diet" for a little over a week...no cookies, no sugar, no bread! I have honestly never felt better. I am not always happy, but I am sure my body will adjust to not having any sugar and I just won't want it anymore.

Have a great day!

Are you eating the right things??

http://www.nbc.com/the-biggest-loser/exclusives/nutrition/healthy_eating/dining-out-tips.shtml

http://www.nbc.com/the-biggest-loser/exclusives/nutrition/healthy_eating/lunch.shtml

http://www.nbc.com/the-biggest-loser/exclusives/nutrition/healthy_eating/eat-regular.shtml

Here are some great and helpful websites to live nutritiously!