weight off week 6
Feb. 13th, 2011 10:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cornerofmadnessI know some of you have joy this week. Me, stayed the same. I'm beginning to think that will be my lot in life because now that I found out I can go swim, I'm not sure I can because of my shoulder. boo hoo for me.
So no exercise types or much of anything else this week except for this: weight watcher's new complete cookbook, just another weapon in the battle of the bulge.
It's interesting, really, how we perceive weight. We battle it. Such an aggressive concept and well maybe that's the best way to think about it. Carrie Fisher is now the new spokeswoman for Jenny Craig and she says something to the effect of 'the world is a hostile place for a fat person.' (well the world is hostile in general but yes, I think this is true) We get hostile about our own appearance. We get hostile when medical professionals point out all the things that can go wrong with our health. You get the picture.
For me, it's about the health as much as anything and I think that's why I keep putting in recipes here (well besides I'm a lazy ass and don't want to exercise). We need to eat well and that's what I'm trying to give us here, something healthy to eat. The ancients and Asian medicine has known this for centuries. Just a few samples here:
Let food be thy medicine, thy medicine shall be thy food. ~Hippocrates
Leave your drugs in the chemist's pot if you can heal the patient with food. ~Hippocrates
When diet is wrong medicine is of no use.
When diet is correct medicine is of no need.
~Ayurvedic Proverb
He that takes medicine and neglects diet, wastes the skill of the physician. ~Chinese Proverb
So where does that leave us? Basically, we need to take control of our kitchens. I know not everyone on my list cooks and I'm not going to preach that you learn (Okay you should). However, the only way to keep control of what is going into your body is to make the food yourself. PRocessed foods, frozen foods, stuff at restaurants, there is no way of controlling the fat, salt etc going into these. Even if you DO cook, our food has gotten way less healthy. It's estimated that chicken, for example has 300% more fat in it than 30 years ago when I was a kid. Scary.
So what do we do? Our best I guess. Read the labels, notice how small they make them now that they know more people are reading them? Make choices. I'm not even saying buy organic since that is so poorly controlled and over priced but if's not too bad, give it a try (like today my organic carrots were only 20 cents more than regular so I bought them). There is no reason healthy food should taste like unflavored tofu blobs. Look online, in books, in what I share and find healthy tasty (and often easy) things to make.
If you don't want to cook, there are still things you can do. We can all look up Eat This Not That online or get the books. I have the one 'for the market place' since I DO mostly cook. They have weekly suggestions and make menus transparent for most of the big chain eateries. The drawback to the Eat this not that are triple fold, too often for my taste they compare apples to oranges (dude, if you're telling me my chocolate shake is unhealthy compare it to another chocolate shake not flavored water or some shit) and well, after a while reading their columns you become afraid to eat anything.
Red Cabbage with Ginger
(serves 4)
2 tsp olive oil
½ red onion thinly sliced (frankly I prefer vidalias and so used them)
2 TBS minced peeled fresh ginger (if you only have powdered play with the hotness level you want)
4 cups thinly sliced red cabbage
2/3 cup reduced-sodium chicken broth
Heat oil in large skillet over medium heat, add onion and ginger; cook stirring until fragrant about 1 min. Stir in cabbage and broth. Reduce heat and simmer covered, stirring occasionally until cabbage is tender @ 20 min.
Serving size is ¼ cup = 49 calories. (points plus value 1)
Healthy extra – added in a thinly sliced apple along with the cabbage.
p.s if you want me to look up things like pork or fish just ask me. I don't normally eat those things but I have tons of cook books around. I might not prescribe to any one diet plan but I've got the low cal cooking knocked.
So no exercise types or much of anything else this week except for this: weight watcher's new complete cookbook, just another weapon in the battle of the bulge.
It's interesting, really, how we perceive weight. We battle it. Such an aggressive concept and well maybe that's the best way to think about it. Carrie Fisher is now the new spokeswoman for Jenny Craig and she says something to the effect of 'the world is a hostile place for a fat person.' (well the world is hostile in general but yes, I think this is true) We get hostile about our own appearance. We get hostile when medical professionals point out all the things that can go wrong with our health. You get the picture.
For me, it's about the health as much as anything and I think that's why I keep putting in recipes here (well besides I'm a lazy ass and don't want to exercise). We need to eat well and that's what I'm trying to give us here, something healthy to eat. The ancients and Asian medicine has known this for centuries. Just a few samples here:
Let food be thy medicine, thy medicine shall be thy food. ~Hippocrates
Leave your drugs in the chemist's pot if you can heal the patient with food. ~Hippocrates
When diet is wrong medicine is of no use.
When diet is correct medicine is of no need.
~Ayurvedic Proverb
He that takes medicine and neglects diet, wastes the skill of the physician. ~Chinese Proverb
So where does that leave us? Basically, we need to take control of our kitchens. I know not everyone on my list cooks and I'm not going to preach that you learn (Okay you should). However, the only way to keep control of what is going into your body is to make the food yourself. PRocessed foods, frozen foods, stuff at restaurants, there is no way of controlling the fat, salt etc going into these. Even if you DO cook, our food has gotten way less healthy. It's estimated that chicken, for example has 300% more fat in it than 30 years ago when I was a kid. Scary.
So what do we do? Our best I guess. Read the labels, notice how small they make them now that they know more people are reading them? Make choices. I'm not even saying buy organic since that is so poorly controlled and over priced but if's not too bad, give it a try (like today my organic carrots were only 20 cents more than regular so I bought them). There is no reason healthy food should taste like unflavored tofu blobs. Look online, in books, in what I share and find healthy tasty (and often easy) things to make.
If you don't want to cook, there are still things you can do. We can all look up Eat This Not That online or get the books. I have the one 'for the market place' since I DO mostly cook. They have weekly suggestions and make menus transparent for most of the big chain eateries. The drawback to the Eat this not that are triple fold, too often for my taste they compare apples to oranges (dude, if you're telling me my chocolate shake is unhealthy compare it to another chocolate shake not flavored water or some shit) and well, after a while reading their columns you become afraid to eat anything.
Red Cabbage with Ginger
(serves 4)
2 tsp olive oil
½ red onion thinly sliced (frankly I prefer vidalias and so used them)
2 TBS minced peeled fresh ginger (if you only have powdered play with the hotness level you want)
4 cups thinly sliced red cabbage
2/3 cup reduced-sodium chicken broth
Heat oil in large skillet over medium heat, add onion and ginger; cook stirring until fragrant about 1 min. Stir in cabbage and broth. Reduce heat and simmer covered, stirring occasionally until cabbage is tender @ 20 min.
Serving size is ¼ cup = 49 calories. (points plus value 1)
Healthy extra – added in a thinly sliced apple along with the cabbage.
p.s if you want me to look up things like pork or fish just ask me. I don't normally eat those things but I have tons of cook books around. I might not prescribe to any one diet plan but I've got the low cal cooking knocked.
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