If I have learned anything over the last three weeks its that I cannot trust myself around crappy food. If I am around the food it will eventually find it’s way into my mouth. I mentioned in a previous post that I needed to learn to say “no” more often and just because I am “on vacation” doesn’t mean my eating habits have to be on vacation as well. I can talk a good game but when it comes down to it, I just suck at self control. So what I have learned is that I cannot be around crappy, unhealthy food. But seriously, how realistic is that. There are 600,000 “food” options here in America. The majority of which is CRAP?
I have over indulged this entire vacation. From the crazy yummy tamales to the chocolate covered almonds, fruit, pizza, ice cream, more than one chai tea a day, and lets not talk about In N Out Burger (Are you kidding me, SO GOOD). Thank goodness my husband has been coming up with fun work outs to do otherwise I would come back from this trip in the same shape I started before my reset in March.
What’s my point? You know yourself better than anyone on this planet. I know my husband can decide that he isn’t going to eat something and be done with it. He wont give it another thought. I know I will tell myself a thousand times not to eat something. I will try to convince myself that I don’t want it, I don’t need it. I know I will eventually cave! Knowing this about myself helps me fight the good fight. I know that I cannot go back to having the unhealthy food in the house under the guise that I will just have a little from time to time. I know I cannot avoid crappy food outside of my home, its everywhere you look, but I do know that if I keep a clean pantry and fridge I am ahead of the game!
I cannot pretend that I have the same will power as my husband. When I do, I feel as if I am in a constant battle with food and that is NO WAY to go about your day to day. Clean out the fridge and the pantry and the fight goes away! You shouldn’t fight with your food, unless you are getting it off the bone our out of it’s shell. When you start fighting with yourself or feeling guilt over food you need to take a step back and figure out why you feel that way. IF you are like me it’s probably because you want to make the good choices but fail from time to time. Set yourself up for success. Set yourself up to win! Don’t punish yourself for the missteps, learn from them and do better next time. That is the lesson I am taking with me from this trip. Know myself and set myself up to win! I am more successful when I surround myself with the BEST options and will crash and burn if I don’t.
We are in our third and last week here in sunny CA and yesterday was a full day of play. We planned a day trip into Santa Barbara. I made a picnic lunch for us the night before.
I made a bunch of Trader Joe’s chicken sausages and sliced them into bite sized pieces, sliced up some peppers, grabbed some apples, grabbed a bag of cashews and almonds, and popped some organic popcorn kernels. Filled up some water bottles with water and we were all set for a day at the beach.
Ryan and I did talk about the business a bit but I have to say that the majority of the day was spent having fun. Seeing some sites, playing in the water and the sand and taking a nice drive back to Ojai.
I knew that when we got home the last thing I would want to do is cook. So I made sure I wouldn’t have to by planning ahead for dinner and made one of the family favorites, avocado tuna salad, a few nights a head of time. I did need to cook some black beans (they go perfectly with the cilantro lime rice left over from the night before) but that takes very little prep time and they just simmer on the stove top for a while. I also had a workout I needed to do before dinner. Here is a tip on how to get all this done and not waist any time.
I turned the oven on to 375, prepped the black beans and got them going on the stove. I changed into my workout clothes and by the time that was all done the oven was up to temp and all I needed to do was put the avocado tuna salad in the oven and then turn the oven off. By doing this the dish will warm up without over cooking. I can leave it in the oven warming up while I was doing my work out and the beans were simmering away. By the time I was done with my workout all I needed to do was put the pieces of dinner together for a yummy dish.
By planning a head you really do save yourself from making bad choices! We could have easily grabbed take out or pizza on the way home but we knew we had a clean and super tasty meal waiting for us.
It was a great day filled with good fun and good food and too much sun!
My daughter is one of my biggest cheerleaders and I love that she gets to watch me exercise, work through the suck, and smile after! At the end of today’s work out I was laying on the floor breathing heavy. My little angel comes over, sits down, leans in and gives me a kiss. She then says “good job mommy”. It made me light up and reminded me that setting a positive example for her is my number one goal in life. That little kiss and those words of encouragement were just what I needed and she learned that from watching her Daddy and me interact and how we encourage her when she is learning.
Another area I take much pride in is teacher her how to eat healthy. This kid loves food and eats or at least tries everything we put in front of her. I took some meat out for dinner and set it on the counter to thaw the rest of the way and she squeals and says “chicken wings”. I buy the wings that have the wing and drum stick still attached together and they come from responsibly raised birds. So they aren’t Pterodactyl sized but they are smaller than the wings you will find at a big box grocer. They are meaty and two packs is enough for all three of us for dinner. The fact that she knew we were having chicken wings and not just chicken was awesome!
I make a “rub” of salt, pepper, and garlic powder and cook at a high temp in the oven until crispy brown… Yes these are skin on because they are so much better that way. You can add chili pepper flakes or powder if you want a little spice. Tonight we will have wings with watermelon, wish Lucy kissed the melon over and over this morning, and some home made guacamole! Carbs, protein and FAT! We eat a lot of fat in this house! Good, healthy fat! What are you guys making for dinner?
So we have been in sunny CA for a week. It’s amazing here! Even though Lucy and I came down with a cold over the weekend we have been making the most out of this work/vacation. The sun, the people, the mountains, the ocean, and THE SUN! Turns out this pale skinned Irish girl from grey skies Cleveland can’t handle the sun. I got sun poisoning a few days ago! What a drag. All I did was one small work out in the yard and by that evening I was itchy and splotchy! It’s better now but between the runny noses and the itchy skin around here I realized I had not posted in a while.
I finished the push up challenge and am happy to report that today was the first time I did REAL push ups in a work out. I did a quick MetCon of push ups and weighted lunges, this took me about five minutes to complete. I had about a five minute rest and then tackled some hill repeats. Here is what I have to say about that…Huck Fill Repeats (get it, it’s not funny when I have to explain it)! It’s a world of suck. For those that know me know that I loath running. I will cheer for my husband and friends at races, I will crew for long runs but I will not “go for a run”. As much as hill repeats suck they are insanely effective! I did six repetitions of run for 30 seconds and rest for two minutes and 30 seconds. Which translated into me running up the street for 30 seconds and then two minutes of walking down the street trying not to fall on my ass. Here is the thought process for those 30 seconds of running…
* 30 seconds, I got this. I’m so fast
* woah I didn’t think it was this steep
* did I just step in tar? Why can’t I pick up my feet
* my watch must be broken why hasn’t the alarm sounded so I can stop?
* it’s gotta be ti…beep beep beep… Oh thank god, holy hell, F this
Then you turn around and begin your two minute and 30 second rest and you think I got 5 more in me, I got thi…oh whoops I hope no one saw my leg give out.
But the good thing is it’s over fast and they are effective. Hard and fast! And my husband says it will give you an ass. Let’s not forget that I am also working my way through the 30 day plank challenge. You want to know how weak your core is do the core challenge and kick your cores ass and get stronger!
Now to tell you about the hard part about being in this great place. I want to try all the food and different restaurants. FOOD, I LOVE FOOD! So I am planning out some treats as best I can but then something sneaks it’s way in. I’m doing my best but I’m human and try not to be so hard on myself but at the same time I hold myself accountable! I promised to show you all what happens when you combine a clean “diet” with exercise so I have to stop making excuses and just learn to say no. There will be a next time, this won’t be the last time we visit this great place so I have to say no more often!
I hope you all made good choices today and sorry I was gone for a few days.
Warm avocado tuna salad with sautéed green beans:
This is a recipe I found years ago, I can’t recall where I found it and I can’t recall what all went into the original recipe so here is my version.
Warm Avocado Tuna Salad:
2 ripe avocados
3 cans of tuna in water(trader joes brand solid white albacore is the best with no soy added) drained
4 cloves of garlic minced
8 sun dried tomatoes chopped (in olive oil) read the labels people and find clean ones
Salt and pepper to taste
4 portabella mushroom caps
Preheat oven to 375 degrees
1. Slice avocados in half, remove seed and scoop out of skin. Mash the avocado in a medium side bowl.
2. Add minced garlic, chopped sun dried tomatoes, tuna, and salt and pepper. Mix everything together until combined.
3. Wipe down the mushroom caps with a damp paper towel. Place mushroom caps on a cookie sheet so the underside of the cap is facing up.
4. Scoop tuna salad into/on top of the mushroom cap. Evenly distribute amongst all four caps.
5. Bake at 375 for 30-35 minutes until heated thru and mushroom cap has softened.
* optional for a primal twist – use a microplane and grate some Pecorino Romano on top when it comes out of the oven.
Sautéed Green Beans:
2lbs of long green beans/pole beans
Salt and pepper
1. Rinse beans and remove stem tips.
2. Heat 1 1/2 Tbls of olive oil in a skillet
3. Salt and pepper beans to taste
4. Sauté beans over med heat until the beans are heated through and they turn bright green.
* you can sprinkle some sesame seeds on top as well.
ENJOY! Lucy gobbled this up. It may not look pretty but it’s packed full of flavor, good fat, and a great way for kids to eat fish.
It is the second day of April and our first full day on the west coast. Our little one slept well last night considering she was in a strange bed/place. She was up before the birds and the sun though so her daddy and I are dragging today. We saw some sites, fed some horses, and felt the sun on our faces. I can’t get over the mountains. I’m just in awe and can’t believe I’m here. Might be the sleep deprivation but either way I’m in awe.
Because of the long day of travel yesterday I did not complete day one of the plank challenge. I kept telling myself that I needed to do it before I got into bed, it’s only 20 seconds, but I was so tired I just fell asleep.
To make up the missed day I did day one of this challenge this afternoon after a walk into town (the walk back was all up hill and was a great work out) and I did today’s before bed time tonight. April is going to be fun. Way more cardio will be done and lots of out door adventure.
If you would like to follow the plank challenge I’ve included the link below.