Working, Eating, Cooking…

So this week was my second week of work at school post broken hip.  Last week was a three day week, and this week was a four day week. Let’s just say I hit the sofa at 5pm yesterday and pretty much stayed there until this very moment right now (fifteen hours later).

I forget easily how far I’ve come.  Just two weeks ago, at Freshman Orientation, I hoofed around with a significant limp and a crutch in my car that I had just stopped using.  I was slow and sore.  With both exercises at home and formal PT, I have gained significant strength.  When I am well rested, I have hardly any limp at all.  I can stand for a whole class period.  I still am slow when I walk, but not as slow.  I feel stronger.  People are commenting that I am looking better.  

But progress always comes at a price.  These longer days with more standing and more aggressive PT have lifted me tired.  On Wednesday, I had sharp, shooting pains that woke me up overnight.  I am accepting that when I do more, I can do more….but I must recover and rest to keep those gains and not go backwards.

With work has come more planning to try and stay on (or close) to the new eating plan I am working on.  I am happy to say that I just started the third week of the plan and it feels like something I can stick with long term.  I am modifying it to fit in my lifestyle, which means I’m not dropping jaw dropping weight every week.  But you know what?  Two pounds is what I lost last week.  I lost three in the first week.  These are results I can live with, and if a modified plan is working for me and giving me results I like, and I can stick with that plan?  I’m in.  I am so happy to feel like I have finally gained some control over my eating and drinking.  

The basic tenets of the plan are that you eat different foods on different days, with some foods completely off limits.  Some days are more restrictive than others.  You can have most fruits only two days a week, although there are some that are good for five days.  You can only have nuts, avocados and oils on three days of the week.  Dark, green leafy veggies are always OK in unlimited amounts.  Never any corn or dairy (I have had small amounts of cheese and yogurt since I am still healing from surgery).  For the most part I have been able to find foods and recipes that work for every phase of the program.  When we have family dinners, it’s grilled meats and veggies, all of which are good most every day.  

Here are a few recipes that I want to remember for myself.  You’ll notice a lot of these are from Skinnytaste.  She has some great stuff!

Phase One:  Cucumber and Strawberry Salad (I omitted the nuts)

Phase Two:  Raw Cucumber Salad (For Phase Two you can eliminate the olives, tomatoes and oil…still very tasty.  I kept a very small amount of crumbled feta on top for flavor)

Phase Three:  Raw Zucchini Salad With Avocado  This recipe as written has edamame in it, which I skipped.  Herbs could be varied in this.

Spiralized Sweet Potatoes with Roasted Tomatoes:  I used the linked method to roast my spiralized sweet potatoes (Rosemary was my fresh herb of choice, plus red pepper flakes).  Ten minutes into the roasting I popped some cherry tomatoes in the oven tossed with olive oil, salt and pepper.  Both were done at the same time, and I threw them all together.  The juices from the tomatoes coated the sweet potato noodles and it was insanely good.

I am still looking for some bigger recipes that include proteins.  For now we’ve done a lot of grilling and I’ve used foil packets in the oven for fish.  As I find more, I’ll record them here so I know where to find them!

What I loved about these recipes is that they reminded me that eating clean, low calorie, healthy food can be delicious.  I needed that reminder.  🙂


About mostlyforward

Somewhere on the journey to a better life, depending on the day...moving (mostly) forward.

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