If You Don't Like It...Don't Eat It!

Somebody close to me is starting a healthy journey and has been complaining about some of the 'diet food'. I told her today.... "if you don't like it, don't eat it!"

It seems like a simple enough idea, but it's one that has been hard for me to follow in the past. 

Previously when trying to get healthy I would subject myself to eating things like rice cakes, wasa crackers and many other things that tasted like cardboard. Did I like these things - no. Did they satisfy me - absolutely not. If you just try to eat things you don't like to fill you up, you aren't going to be satisfied and you are either going to A. end up eating more calories trying to satisfy your hunger or B. be a miserable person. 

I've had so much more success these last months on my own just eating wholesome foods I enjoy, sensible portions, and incorporating lots of vegetables into my diet. The key is that I am not giving up things I really like that are considered "bad foods". For instance, I love cheese - and I still have it - in smaller portions. 

I think the same can be said of exercising. If you don't like it or get satisfaction from it (in some way) then don't do it and find something else that does give you some type of satisfaction. There are so many options out there today in terms of ways to get more active... and I was forced to find a new one this week. 

About a week ago I got terrible shin splints and had to take a week off running. I was so miserable that I couldn't run (and can't believe I actually felt that way!... anyone who knows me knows I've never liked exercising on a consistent basis). I think I just love running so much because it is such a great de-stresser. Also, I feel such a great feeling of accomplishment after I finish a run I set out to do. 

Okay - back to the point.... I couldn't run, but I didn't want to be completely sedentary either because I was starting to feel like a slug. When I was googling shin splints - I read that yoga helps with shin splints, so I busted out an old DVD that I bought but never did called "Weight Loss Yoga." The stretches felt great and made me feel strong. I am now going to incorporate yoga into my weekly workout routine. 

PS - I officially hit the 20 pound weight loss mark. I was especially proud this week because of my running complications and the fact that I had a very extravagant dinner on Monday (drinks, huge pasta bowl, and 1/2 of a dessert) - but I made up for it by being 'really good' food wise these past 2 days. :)

SONG THAT KEPT ME RUNNING THIS WEEK: "California Girls" Katy Perry - I started running again today and did a slower, shorter run and this song went great with it :).

RANDOM TIP OF THE WEEK: When you are 'really hungry' before a meal, make a big... I mean really big salad with lots of veggies and eat half of it before your real meal and half of it after. It's what I did tonight - I was starving and alone at dinner. I knew I would overeat if I didn't do this. My trick is to also include things you really like in the salad - I included a few pine nuts and a little goat cheese but used a fat free dressing (I would rather have the fat in the cheese and the nuts) and the dressing is a good one (Hendrickson's..see pic). My dinner was a piece of turkey meatloaf and I am satisfied (mostly.)

THIS WEEK'S RECIPE: Confetti Chipotle Chili - adapted from an original Ellie Kreiger recipe.

This meal is a staple in our house especially in the colder months. I always make a double batch and freeze the extra portions for an easy, quick future dinner!

Ingredients:

1 tablespoon olive oil

1 onion diced (1 cup)

1 medium red bell pepper, seeded and diced (1 cup)
2 medium carrots, diced (3/4 cup)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 pound lean or extra-lean ground beef/ground sirloin
One 28-ounce can no-salt-added crushed tomatoes, with their juices
2 cups water
3 canned chipotle chiles in adobo sauce, seeded and minced, plus 4 teaspoons of the sauce*
1/2 teaspoon dried oregano
One 15.5-ounce can black beans, preferably low-sodium, drained and rinsed
One 15.5-ounce can pinto beans, preferably low-sodium, drained and rinsed**
1 1/2 cups frozen corn kernels 

Salt and freshly ground black pepper to taste 

Optional toppings:

- Bunch of scallions chopped (I would say this topping is a must!)

- Reduced fat shredded mexican cheese blend

- Reduced fat or fat free sour cream

Instructions:

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and carrot, cover, and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin and coriander and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.

Stir in the tomatoes, water, chipotle and adobo sauce, and oregano and bring to a boil. Reduce the heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes.

Stir in the beans and continue cooking, partially covered, 20 minutes longer, until the chili is nicely thickened. Stir in the corn and cook until heated through. Season with salt and pepper and serve.

Serves: 8
Serving size: 1 1/4 cups 

Approximately Calories 220; Total fat 5g, Protein 20g Fiber 9g per serving (without cheese and sour cream of course!)

*THIS INGREDIENT IS KEY - I ENDED UP FINDING IT IN A MARKET IN THE MEXICAN FOODS SECTION - PS THE ORIGINAL RECIPE ONLY CALLS FOR ONE OF THE PEPPERS AND 2 TSP OF THE SAUCE IF YOU DON'T LIKE THINGS SPICY YOU MAY WANT TO USE LESS THAN ME.

**THE ORIGINAL RECIPE CALLS FOR KIDNEY BEANS, BUT I SUBSTITUTED FOR PINTO BEANS BECAUSE I DON'T CARE FOR KIDNEY BEANS.