A few observations while I got my fitness on tonight:
1. Donald Sterling needs to STFU. Don’t go talking shit about Magic Johnson and turn around in the next breath and say “I don’t talk about people, I talk about ideas.”
Yeah, like ones that should have died when slavery was abolished 150 years ago.
2. How in the hell do people text while they use the elliptical machine? Either they are far more skilled than I am at texting or I am working harder than they are because I am lucky if I can start the MapMyFitness app while I’m trying not to fall off the damn thing.
3. You never know who is watching your progress. One of the trainers pulled me aside and asked me how much weight my husband and I had lost. She told me she noticed that both of us are significantly smaller since we started working out and that every time we come in, she noticed that we are smaller each week. We introduced ourselves, and I told her that one day I’d be brave enough to try one of her Zumba classes. She invited me to come to her low impact class. I think I might give it a try.
I promised earlier that I’d make a list of the proteins I eat, in order of how well they “stick” with me–in other words, which ones provide me the most satiety for the quantity eaten. There are some proteins that I can eat small quantities of and feel satisfied, and then there are others that it feels like I could eat endlessly and never feel satisfied.
So here’s the list.
Posted in exercise, habits, la guerra, little things, oh behave!, post-op, the sleeve, vsg, weight loss surgery, werk!
Tagged dense protein, eating, exercise, food, la guerra, post-op eating, post-op life, protein, reflections, she's got skillz, sleeve gastrectomy, slider proteins, the body is a funny thing, the sleeve, VSG, vsg realness, werk!, WLS, workin' on my fitness
This bird is pretty much the best bird you will ever eat. For reals. And it’s easy to make.
My Christmas gift to you, my readers: a recipe!
I decided that for our Christmas meal, we would eat something high in protein and flavor. We’d already done turkey and beef tenderloin at Thanksgiving, so those were out. Fish didn’t seem Christmasy enough, and pork just doesn’t have enough protein bang for the calorie buck, so chicken it was. I decided to buy a roasting chicken (larger than your average bird at about 5-6 pounds instead of 2-3) so that we could eat on it the rest of the week, and have the carcass left over for me to make stock/soup out of later on.
This was seriously the best chicken I have ever made in my entire young life. It turned out so moist and flavorful that I am pretty sure I will not roast chicken any other way ever again. I mean, I’ll still make barbecue chicken legs, but this…for a whole bird? It’s a great way to make it.
The secret to the moist meat? The brine. Brining a chicken is one of the best ways to ensure that it stays moist through the roasting process. Since you’re roasting at a high temperature, the brine will help break down the muscle fibers in the meat, loosening them up so they trap water inside. This helps keep the meat moist despite the high cooking temperature.
So here’s how I did it.
Posted in cooking, daily bites, eating, meal planning, planning, post-op, recipes, vsg, weight loss surgery
Tagged cooking, cooking is NOT hard, daily bites, eating, healthy eating, meal planning, post-op eating, post-op life, protein, recipes, VSG, vsg realness, WLS