Tuesday, December 14, 2010

Sustainable Success

The fact that I work so close to home is a mixed blessing.  I can cook for myself more, but I am closer to my fridge all the time.  I am certainly eating more than I was when I worked downtown just because of the access.  I have also run into the issue of allowing myself to wait too long between meals.  I get really hungry and have a larger meal than I need to.  It is an adjustment that I am still making, but on the positive side I am maintaining and not gaining.  I also had one really solid work out this week and plan to get another in tonight.  If nothing else then this week will be positive because I will be stronger and healthier at the end of it, if not lighter.  I have also tried a few new things in the old cocina.  I substituted roasted red peppers for some of the olive oil and tahini in my ever present hummus and I am really happy with the results.  This weekend on my grocery run I picked up some rainbow trout which in addition to being delicious is a great sustainable alternative to other oily fish.  For the preparation I pulled out some jerk seasoning, a little salt and pepper, a little sprinkle of brown sugar, and some powdered chipotle.  I am REALLY happy with how it turned out, and I have a second serving for later in the week.

Paired with a side of asparagus it was a great meal, and pretty low calorie.  Challenges later this week include my vegetarian day (I had to postpone because by the time I was done with my client Monday it was 4pm and I needed something fast so I reheated turkey chili), and keeping a really close tab on my intake.  I'd like to get back to some of the fastidious habits that brought quick success.

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