Yep, it's been a while

Sometimes life just happens along the way and we have seasons where we can do it all and seasons where we just need to focus on other things. I am still losing weight and have lost over 40 pounds since living in Sicily in 2008-2009. We still try to eat as healthy as possible which sometimes means getting creative with where we shop and still stay within a reasonable food budget. Currently in our area, our local farmer's market is overflowing with seasonal fruits and vegetables. We have been consuming lots of blueberries, and peaches are just starting to come into season. We are actually going back to Italy this year to visit and for a wedding. I always wanted to go to a wedding while we were over there and did not have the opportunity. Hence I will be trying to finish losing that last stubborn 20lbs. Some things to focus on will be planning a weekly menu (and sticking to it), working in regular exercise and getting enough rest. This season has been busy and sometimes its easy to over commit without realizing it.

Update #4

Well I have nearly 5 weeks until the wedding on June 12 and I have taken the dress to get altered. I fell off the wagon after Easter and have not been very disciplined in my eating habits since then, which has greatly slowed my weight loss. Over the next 4 weeks in May, I will be doing the Curves weight management class combined with some whole food principles found in "The Maker's Diet" by Jordan Rubin. Dr. Rubin had many digestive disorders that were healed by eating foods found in the Bible. He advocates eating a nutrient dense whole foods diet. My biggest struggle is planning ahead and preparing meals in advance. I want to avoid scrounging the cabinets and making unhealthy choices. I will post my meals for the week of May 9-15 to stay accountable and have healthy choices. It will take faith, perseverence and discipline, but the results will be well worth the effort.

I recently aquired an upright freezer, so I will be able to prepare extra items for when we are busy and short on time. One resource that I have found for healthy, freezer meals is www.heavenlyhomemakers.com. Laura, (I also like her name) has several very helpful posts on how to cook in larger quantities for freezing. She also has a lot of "High Five" meals with 5 ingredients or less.

Before & After

The top 2 pictures were taken in December and October of 2008. (I am frowning because I am concentrating on what she is saying in Italian.) The ones with long hair are from April 2010, and the last one is from August 2008 on Mt Etna in Sicily. It has been hard work but well worth the effort.

Produce, pesticides, and "How to Pick a Peach"

The Environmental Working Group has set up guidelines for shopping for produce to minimize pesticide content in our foods. Here is the link: http://www.foodnews.org/EWG-shoppers-guide-download-final.pdf

They have an entire list rated worst to best and reccommendations on what to always purchase organic. Shopping in season will give you the best flavor and prices on these items.

"How to Pick a Peach" by Russ Parsons (Green Valley Book Fair for $5) gives tips on shopping in season for the best flavors of foods and has recipes and information on what to look for and the best places to find things. It also includes how to select, store, and prepare fruits and vegetables in season.

April is fast approaching

My how the last few months have flown. I purchased a bridesmaid dress in January for a wedding and need to take it to be altered the last week in April. It is still a little snug on top and I will be going into another cycle of the 30 day Curves Weight Management plan, with a few adjustments. (See update #3 to check my current progress.) I will be trying to up my intake of vegetables and fruits and minimize sweetners (arificial or regular) in order to break my sugar cravings. (If you can't go without it for 3 days, you are probably addicted. I have a nutritional therapist who will be helping me with necessary dietary adjustments as well.






(See me at the club if you would be interested in talking with her.)

"Food Rules" and more

I just got the book "Food Rules: an Eater's Manual" by Michael Pollan, auther of "The Ominvore's Dilemma". He gives basic priciples to help identify real, whole foods. He is a journalist, not a nutritionist, but has done thorough research on where our food comes from, and how it is processed. Many of the "rules" are just common sense, based on a web survey in several major cities. They are based on his synopsis that you should "Eat food. Not too much. Mostly plants." The reality is that most western cultures eat too much food, but are slowly starving themselves and becoming succeptable to various obesity related disease due to lack of nutrient-dense whole ingredients. The rules vary from the basic "Don't eat anything that your great-grandmother wouldn't recognize as food." to the silly, but true "It's not food if it arrived through the window of your car.". It is a fairly simple read with easy to understand concepts. The reality is that everyone needs to be aware of what is in your food (reading labels) and if possible, where it originated. The farther the food has to travel to the store, the less fresh it is.

One another note the Green Valley Book Fair is open until 3/28. You can find more info at www.gvbookfair.com Here is the 2010 schedule:
March 13 thru 28
May 15 thru 31
July 3 thru 18
August 21 thru September 6
October 9 thru 24
Nov. 26 thru Dec. 18, 2010

Open Only during Scheduled Dates
from 9am - 7pm Daily (including Sundays)

Often I can get nutrition books, cookbooks, and other resources for less than $5 per book. People come from all over to check out their great selection.

Progress Update 3

March is underway and a progress report is in order. Since January 1, I have lost a total of 7 pounds, 4.5 inches, and 2.5% body fat. I still have about 34 pounds to go to reach my goal weight, but I can tell a huge difference in my overall health and energy levels. Since I became a fitness instructor, I have lost a total of 15 inches and 8.5 pounds all of which are body fat, and 3% body fat. Curves does work, but consistency and hard work are vital keys in making it happen.