As I write it is the first day of summer. The first truly glorious day of 2011. It is not too hot or too cool, the sky is that Big Sky Country blue, lilacs are bursting with blooms and fragrance, I’m inside at my desk.
As I am preparing for a road trip I am thinking back to previous blogs on eating nutritiously and getting physical activity while traveling. It is difficult. I do not always practice what I preach. For starters, Cheetos are the road trip food of choice. Those crunchy orange morsels made up of ingredients with names no one can pronounce, yet we love them. I will make sure to bring baby carrots to counteract the other orange food. Let me go off on a tangent please. I was thinking a while back (I try not to do it often, causes circuit overload) if I could only pick one color food to eat, what would it be? Now, I am sure there are diets out there based on the day of the week and what color food you are allowed to eat that day in order to shed pounds. Back to colors of food-I decided I would choose orange and shades of orange. I love Clementine’s, Cara Cara oranges, blood oranges and blood orange marmalade, squash and tomato flavored pasta is orange, cantaloupe, there are other melons that are that cantaloupey color, apricots, carrots and in my mind peaches and nectarines, while they may look yellow, in a box of Crayola crayons, the color “peach” is more orange than yellow, so, if it is in Crayola crayons it must be the true color. This all got started with Cheetos. What color food would you choose, hypothetically of course.
Back to the road trip. My husband’s eating habits and mine are pretty much on different planets. Anything fast and greasy is where he gravitates; I will have the salad, dressing on the side please. I really make an effort to eat more nutritiously while traveling because of all the sitting in the car. I don’t sit still well. Ask my boss. I am always popping up to ask questions rather than send an e-mail. I did read somewhere that fidgety people tend to be thinner, I will have to look that up to provide more information but will save it for another time. I bounce out of my seat so much I tend to make myself batty (ier). I will report back post road trip on how I do with following the advice I dish out on sticking with the program while on the road. I vow to stretch when I get out to use the bathroom (every stop for gas and then some), I will pack fresh fruit, cut up veggie sticks, cheese sticks, crackers (low sodium, don’t want swollen feet), water and seltzer, sugary drinks increase your thirst. I will pack my resistance cord workout thingy, it is tubing with handles that you use for stretching, I just have to remember where I put it! In my defense, I use my exercise bike at home, don’t need the resistance tubing. If we stay in a hotel I will use their exercise equipment, if offered and if the fitness room is clean. I will bring a swimsuit, I don’t swim but I do splash around and that should be counted as activity.
Post road trip report: I noticed I lacked consuming vegetables but made sure to eat plenty of fruit. I did use my resistance tubing to get some exercise and walked when I could. Didn’t buy Cheetos either but did get ice cream and asked for child scoop. I tried to practice portion control and didn’t do too badly. Why do I tell you this? Well, I know it is difficult to stick with lifestyle changes when traveling. I ask that you try, be kind to yourself if you can’t do it all and to get back with it when you return home to your regular routine. PLEASE PLEASE PLEASE, you have worked so hard to come this far, if you slack off for a few days, brush yourself off and get back into the groove of Lifestyle Balance.
For more information on travel and lifestyle change, please refer to the June 7, 2010 blog. For an electronic copy please send me an e-mail or call, Diane Arave darave2@mt.gov or 406-444-0593 and I will put one in the mail to you.
Tis the season—slop on your sunscreen, stay hydrated, don’t drink and drive or boat, don’t leave your dog in the car- a dog’s normal body temperature is 101.2 to 102.5 degrees Fahrenheit. They can withstand a body temperature of 107 to 108 degrees Fahrenheit for a short time before they suffer brain damage or death. Be kind, leave them home. If you must travel with your pet, have water in the car for them and leave windows open, better yet, have someone with them while you run inside for whatever. This way, person watching your pet can leash him or her up and go stand in a shady place or walk. If your dog is overcome by heat exhaustion soak him or her down with water and get to veterinarian as soon as possible. Brought to you by someone who carries “Your Dog May Be Dying” cards in her purse. I leave them on windshields.
Have fun, be safe. Happy Independence Day. Thank a soldier.
Information to support your lifestyle changes. Nutritious recipes and sometimes a laugh or two.
Friday, July 1, 2011
CHICKEN AND GRAPE SALAD WITH CASHEW-TARRAGON DRESSING
From WholeFoods Market http://www.wholefoodsmarket.com
Serves 4
Cashew nuts are the base for this entree salad's very creamy, very tasty dressing seasoned with a touch of tamari and sweetened with grape juice.
Ingredients
3/4 pound boneless, skinless chicken breast
1/3 cup raw unsalted cashews
6 tablespoons unsweetened white grape juice
2 teaspoons reduced-sodium tamari (you might try balsamic vinegar)
1/2 shallot, chopped
1 1/2 tablespoons chopped fresh tarragon or chives
1 head Boston lettuce, leaves torn
1 head radicchio, chopped
1/4 red onion, thinly sliced
1 1/2 cups green grapes, halved
Method
Put chicken in a small saucepan and cover with cold water. Bring to a boil, lower heat and simmer until the chicken is just cooked through, 15 to 20 minutes. Drain (reserve the cooking liquid for another use if you like) and cool. In a blender, combine cashews, grape juice, tamari and shallot and blend until smooth. Transfer to a small bowl and stir in tarragon. In a large bowl, combine lettuce, radicchio and onion and toss with about 2/3 of the dressing. Mound the mixture on a platter and top with the grapes. Dice the chicken, sprinkle it over the salad, and drizzle with the remaining dressing.
Nutrition
Per serving: 230 calories (70 from fat), 7g total fat, 1.5g saturated fat, 45mg cholesterol, 230mg sodium, 22g total carbohydrate (2g dietary fiber, 14g sugar), 22g protein
Serves 4
Cashew nuts are the base for this entree salad's very creamy, very tasty dressing seasoned with a touch of tamari and sweetened with grape juice.
Ingredients
3/4 pound boneless, skinless chicken breast
1/3 cup raw unsalted cashews
6 tablespoons unsweetened white grape juice
2 teaspoons reduced-sodium tamari (you might try balsamic vinegar)
1/2 shallot, chopped
1 1/2 tablespoons chopped fresh tarragon or chives
1 head Boston lettuce, leaves torn
1 head radicchio, chopped
1/4 red onion, thinly sliced
1 1/2 cups green grapes, halved
Method
Put chicken in a small saucepan and cover with cold water. Bring to a boil, lower heat and simmer until the chicken is just cooked through, 15 to 20 minutes. Drain (reserve the cooking liquid for another use if you like) and cool. In a blender, combine cashews, grape juice, tamari and shallot and blend until smooth. Transfer to a small bowl and stir in tarragon. In a large bowl, combine lettuce, radicchio and onion and toss with about 2/3 of the dressing. Mound the mixture on a platter and top with the grapes. Dice the chicken, sprinkle it over the salad, and drizzle with the remaining dressing.
Nutrition
Per serving: 230 calories (70 from fat), 7g total fat, 1.5g saturated fat, 45mg cholesterol, 230mg sodium, 22g total carbohydrate (2g dietary fiber, 14g sugar), 22g protein
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