And before I continue, WTF is this? I think I saw it move.
Geez Louise. No wonder there is an obesity epidemic in the US! It’s a hell of a lot cheaper (and easier) to grab a Big Mac than eat fresh produce and meat. It’s crazy! I actually feel sorry for the single parents out there just trying to feed their kids on the way home from a long day at work. Don’t get me wrong, I’m not saying it’s right and a part of me thinks that childhood obesity should fall back on the parents BUT COME ON. When will society wake up!
Just check out these statistics from eatthis.com about my home state.
The 29th largest state is unfortunately the #1 biggest. According to the study: “Arkansas’s adult obesity rate is currently 35.9 percent, up from 21.9 percent in 2000 and from 17.0 percent in 1995.” Digging deeper into the stats, Eat This, Not That! sees a whopping 20% of kids aged 10 to 17 are obese in Arkansas, as are 41.7% of adults aged 45-64.
I’ve always been an avid watcher of my weight. Ok, I’ve always had an unhealthy obsession with my weight. I suffered from an eating disorder for a long as I can remember…or as I like to call it, the starvation diet.
I’m slowly healing, trust me, it’s not an overnight fix. It’s the damn Barbie I’m telling you. From a very young age, we as little girls are told we must be paper thin to be beautiful. it’s disgusting.
So today, I’m determined to reach my goal weight…healthy. Which means stop eating ANYTHING that tastes like food and stop drinking wine :(. Ok, it’s not quite that bad (ok the wine part is) but it basically boils down to keeping my daily net carbs below 25 grams and my protein above 100 grams. I don’t know if you know this but THAT’S a lot of freaking food! So far today I’ve had a protein shake (31g of protein, 8 net carbs), tuna salad over greens with avocado (18.4g of protein, 4.7 net carbs), and a handful of mixed nuts (5.1g of protein, 5.1 net carbs) If you are doing the math, that means I need to consume almost 46 more grams of protein by the end of the day!! Oh, and add 3 liters of water a day. I’m a bloated, sloshing mess right now. HAHA.
BUT, I did workout today, which has been the first time since my surgery. This was my face walking into the gym today.
Here’s my workout plan. I call it the GET-YOUR-ASS-IN-THAT-BIKINI routine.
Monday: 45 min cardio/15 min ab/stretch work
Tuesday: 30 min cardio/biceps/triceps/shoulders/10 min ab/stretch work
Wednesday: 30 min cardio/10 min ab work/leg day (ugh)
Thursday: 30 min cardio/10 min ab/stretch work/chest/back
Saturday: Log at least 10,000 steps
BUT the good news with my diet is I get ONE cheat meal a week. Pasta, cheese…wine, you name it. I’m almost certain I’ll be posting pics of that when it happens…
So, I leave you now. I’m going to try to nurse my Buddha belly before I endure yet another meal. (recipe below).
Tonight’s Recipe: Paleo Paella with shrimp, sausage, and cauliflower rice (courtesy of aprongstringblog.com
- 1 large cauliflower
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper (save ¼ cup for the finishing sauce, below), diced
- 1 orange or yellow bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 2 pinches saffron threads or 1 teaspoon turmeric
- juice and zest of ½ lemon (save remaining lemon to be sliced for serving)
- ¼ cup paella broth, or chicken or fish stock
- ¼ cup dry white wine
- 2 Spanish chorizo sausages, sliced
- ¼ pound ham (I used jambon royal) diced
- ½ pound shrimp, deveined (and peeled if desired)
- ¼ cup parsley, chopped
- Spicy Garlic Finishing Sauce (see additional recipe below)
- LEMON SLICES FOR GARNISH
- Cut cauliflower into florets and pulse in a food processor until the size of couscous or grains of rice. Set aside.
- Heat oil in a large, deep skillet over medium high. Add onion and saute until softened, then add bell pepper and garlic. Cook until lightly golden browned. Stir in cauliflower, then add spices, stock or paella base, and white wine. Stir in chorizo, ham of your choice and saute all together for about 5 minutes. (If chorizo was not fully cooked, add another 5-10 minutes cooking time here.)
- Add shrimp and parsley, and cook until shrimp has cooked through.
- Drizzle with a little lemon juice and place lemons on top for garnish.
- Serve! Drizzle finishing sauce (recipe below). Serve with lemon slices on each plate.
Spicy Garlic Finishing Sauce
1/4 cup diced red pepper
1 jalapeno, seeds and ribs removed, roughly chopped
4 cloves garlic
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper to taste
1/2 cup extra virgin olive oil
1/4 cup parsley, divided
Blend all ingredients except half the parsley. Stir in parsley and drizzle over paella (or anything else you can think of!).