Healthier Lifestyle - Testing The Limits
I have been MIA for a couple of months traveling, working and traveling some more. I’ve been to Los Angeles, Cabo, Miami and Panama. Enjoyed every bit of my time away from the hustle and bustle of work, eating any and everything that looked good, and working out to ensure I didn’t put on excess weight while enjoying all this food. What I didn’t think about, or take into consideration, was the effect all the food, candy, snacks, and drinks, have on my overall health.
Two weeks ago I had my annual physical. Last week I received a call from the doctors office about my labs. I’m ecstatic they were able to get my results in less than 48 hours, however, not excited about the conversation. My cholesterol is extremely high! I was put on medicine to help lower the numbers and advised to eat a low-carb diet, which includes lean meats, vegetables and fruits. As the day went on, my mental state shifted. I kept saying, this conversation is very similar to the conversation Dr. Now (My 600lb Life) has with his clients, who are desperately trying to lose weight. Here I am struggling with 30-35 pounds and they are struggling with 400+ pounds weight loss.
I’ve had a few days to digest my current health status, and I agree some drastic changes are in order to get my health back on track. I joined Weight Watchers and started the low-carb diet the doctor suggested. I’m sharing a few recipes with the hopes you will join me on this healthier journey!
Lobster and Shrimp Ceviche
2 lobster tails
1 dozen 16-20 count shrimp
1/4 cup diced cilantro
2 fresh limes (juice only)
1/2 red onion sliced thin
1 medium tomato (slice then half)
Cook lobster and shrimp on high heat covered for about 5 minutes. Allow to chill for a few hours or overnight. Add all ingredients to a bowl, add lime juice and salt to taste, mix. Serves 2 - 3 people.
Grilled Chicken Salad
one pack chicken tenderloins
4-6 cups romain lettuce sliced thin
one colored bell pepper sliced thin
one red onion sliced thin
one cucumber peeled and diced into large chunks
Spray skillet with non-stick cooking spray and one Tbs olive oil. Turn heat to high and add chicken tenders to skillet. Season with salt, pepper, and garlic powder. Cook on medium heat for 4-5 minutes on each side covered with a lid. Add 1 Tbs water when you turn the tenderloins over. In medium sized bowl, add lettuce, peppers, onions, and cucumbers. Place chicken tenders on top. If you like a crunch, add croutons, If you like sweet, add raisins or craisins.
Pan Seared Trout
Trout filets (one filet per person)
Spray skillet with non-stick cooking spray and one Tbs olive oil. Season trout with salt, pepper, garlic powder and fresh rosemary. Turn heat to high then add trout to skillet flesh side down. Cook for 3-4 minutes on high heat. Turn fish over and turn heat to low-medium. Add 2 Tbs water and cover. Cook for an additional 5 minutes. Serve with mixed veggies, asparagus, broccoli, sautéed kale or side salad.