Eating healthy while leading busy lives can be difficult. I like to make things that don’t have tons of ingredients, that are fresh, and that can be made quickly and easily. As I mentioned last time, eating mindfully, signing up for MyFitnessPal (http://www.myfitnesspal.com/), and avoiding processed foods as much as possible have combined, along with exercise, to finally lead me to lose 20 pounds over the course of the past eight months. Slow but steady for me, but finally success.
It’s still not easy – I’ve been so careful about what I eat, try to get some exercise in at least several times a week, and yet for the past week I’ve been bouncing the same pound up and down. It’s very frustrating, but I keep reminding myself that I’ve been here before, and eventually, the pound stays off and then down to the next one.
Sometimes it’s sodium that I may have consumed too much of, other times, my sister and I like to blame the gravitational pull since there doesn’t seem to be any logical explanation for the weight going up again. What I have learned is not to give up. When I first started, I didn’t believe this would really work, even though I knew it had to. I had tried so many other diets, or what I thought was mindful eating, but I guess I wasn’t fully invested. This was my last hope, honestly.
So, to share some of the things that have worked for me, here’s another one of my favorite recipes. It’s barely a recipe, but it’s so delicious, I wanted to share it.
Veggie Stir Fry
I start with the Asparagus Saute that you can find at Trader Joe’s. If you don’t have a Trader Joe’s near you, it’s basically a package of asparagus (obviously), mushrooms, and red onions.
Olive oil for sauteeing
Seasoning – I use garlic, Mrs. Dash, and Organic Dulse Granules
One cup cooked brown and wild rice
Shredded cheese to taste
Optional: Beyond Meat Chicken-Free Strips (gluten-free) or any substitute chicken strip product
Variation: If you prefer a more Oriental taste, use some Teriyaki sauce and skip the cheese
1. Heat oil in a large skillet over medium-high heat.
2. Once the oil is heated, add the vegetables in a single layer.
3. Cover and cook until the asparagus is bright green (3-5 minutes)
4. If you’re adding chicken substitute, cook in a separate pan
5. Uncover the asparagus mixture and sprinkle seasoning (or Teriyaki sauce) on top. Stir frequently and cook until asparagus is tender and slightly browned (5-7 minutes)
6. If you’re adding cheese and /or chicken strip substitute, add now, then stir in rice. Serve hot.
Copyright Nancy Machlis Rechtman, all rights reserved