|Click to embiggen!|
I haven't linked or put the name of my dietician on the blog because I wasn't sure how she'd feel about what I've written. Happily, I told her about my posts and not only did Blair come by and read but she asked if she could use some quotes! Of course I said yes. This issue of Good Health came out in November and that was exciting. I have had a great experience with Blair and highly recommend connecting with her or Schilling Nutrition if you want to explore the idea of seeing a registered dietician.
I am on my own right now although Blair and I have emailed a couple of times. She recommended a book called Intuitive Eating I plan to pick up. The best thing is that I have the tools and knowledge to make wise choices--that's a phrase I say to Autumn every morning before I drop her off, by the way--and it's nice to know I can make another appointment if anything changes and I need to make an adjustment I don't feel comfortable making on my own. Frankly, it's not unlike seeing a counselor. I like knowing that if life gets overwhelming, I can call the counselor I have seen off and on for several years. I suspect this dietician thing is somewhat similar. I also like having someone I can recommend to folks who are interested.
|Autumn is getting better with chopsticks. She has graduated to the ones that don't have with finger rings!|
Right now what I'm working on is breakfast. I'm in good shape with my breakfasts but I'm trying to get Autumn on a good "starch, protein, fruit, fat" schedule. She's a fantastic eater for lunch and dinner but I think she might be a little like Mike and just not want to eat much in the morning although she mentions being super hungry by lunchtime. Today I put a few nuts in her cereal and earlier this week I found out she doesn't like bagels or sausage! It's kind of fun and a little like a puzzle plus I feel like Autumn is at the perfect age to teach healthy eating. Actually, any age is probably good but she is growing and hungry all the time so I get to teach her about good snacks (a protein and a carb!) and we aren't having to unlearn old habits.
|One of the best meals I had last year was at Back A Yard in the Bay area. I want to go back SO BAD.|
It's really cold so although I keep telling myself I'm going to fitness photos, I cannot bring myself to do it. I took some in the summer wearing a 2 piece and I'd like to do it again. Really, it's less to be all "look how fabulous I am!" and more "hey, doesn't matter how you look, you can be healthy and strong!" I feel good. And that's nice. I do think I've had some body changes but once I get my measurements and pictures, I'll be able to tell a little better what all this heavier lifting and healthier eating has done to me on the outside. On the inside, like I said, I feel good despite a lot of work-related stress. I suspect I'd be a lot sicker and a lot more tired without the good diet and movement.
Anyway, I still have more to update (insulin meds, the food diary, not counting calories...stuff like that) but I'll wrap it up with a recipe! Mike LOVES this meal and Autumn chose it over another leftover option on leftovers night so that's a good endorsement. It's easily doubled and adjusted to be a vegetarian meal and perfect for cold, winter days. Tonight I'm going to try it in our new rice cooker and see how that goes. Mike posted the recipe in a friend's healthy eating Facebook group and several people have made it and loved it! The original recipe is here. This is my version.
Lentil and Brown Rice Casserole
3 cups chicken or vegetable broth
1 cup lentils
1/2 cup brown rice
3/4 cup chopped onion
1/2 tsp. basil
1/2 tsp oregano
1 tsp. garlic powder (or to taste)
1 tsp. salt (optional/to taste)
1 cup grated cheddar
1 cup grated cheddar
Preheat oven to 375 degrees. Heat chicken broth to boiling in water kettle, on stovetop, or in microwave. Then, combine all ingredients in a 9x13 dish except cheese. Cover tightly with foil and cook for 50-55 minutes. Uncover and sprinkle with cheese. Cook uncovered for an additional 10 minutes.
Update: I made this in the rice cooker last night and it went really well! We just got a new one that would be overkill for a lot of people but we eat a lot of brown and white rice and supposedly this one is the best at cooking brown rice. I put all the ingredients except the cheese in the rice cooker, set it to brown rice, and turned on the timed start because I wanted it to start while I was away. When it was done, I sprinkled the cheese on top and closed the lid until the cheese melted. I'd definitely do it this way again! One more note: try the casserole with salsa on top. So good!