Don't you want some cheesecake?

So, we had a really "Rankely" weekend and got to spend some time with our favorite DC relatives, Pete and Lauren. :) And of course, we planned our usual escape route: to the Cheesecake Factory.

Given the nature of my quest, finding a dessert that is healthy eating approved is quite difficult, especially when the waiter is incredulous that you would just like the "bowl of strawberries, thank you". To be nice, I ordered a side of ice cream to go with and did the Weight Watchers- dip your spoon in it- technique to get the flavor and reduce the calories. It was actually pretty satisfying, I have to say.

Can someone please tell my waistline that I am doing all these wonderful things to make it happy and it can show it's appreciation any day now?!

"Kale" you stand it?

Every week in our CSA, it seems we are inundated with kale. They say how healthy it is for you, but fail to mention how utterly disgusting it is. It's tough, it's green, it tastes gross. Usually, our kale goes to the critters outside (or sadly, the garbage) but I took the plunge and tried a recipe from our farm. It was utterly.... WONDERFUL! Something I know that I will crave from time to time. It's THAT delicious. And healthy! Ah, what a wonderful combination. Enjoy! and ps- if you need some kale, I probably have some.

KALE AND CHICKPEA SOUP

1 medium onion, chopped (1 cup)
2 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 large boiling potato (3/4 lb), peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped (4 cups)
3 1/2 cups chicken or vegetable broth (28 fl oz)
2 cups water
1 (14-oz) can chickpeas, rinsed and drained
1/4 lb Spanish chorizo (optional), cut into 1/4-inch dice (1 cup)

Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.

Back in the Saddle Again....

If you are a mom, you know that literally WEEKS can go by before you get a chance to do anything for yourself. July has been that evidence for me.

This is not to say that I have not been keeping up with my goals. My diet is pretty stable. Eating healthy is easy in the summer because you just don't want to eat garbage in the heat. I have a fabulous recipe to share in the coming days for a shrimp avocado salad that makes you swoon.

Last night, I finally gave into the kale and made a tuscan kale soup with chickpeas and chorizo. Sooooo good. Healthy eating yes, eating to lose weight, not so much.... I figure I need to eat rice cakes and water in order to lose weight and in the summer time, it's not a healthy option for me. My energy is so strapped from the heat that it is not possible for me to "diet" and "reduce calories" to the point of weight loss. I can barely walk at the end of the day now. It's hard to not see results, deflating actually. But I have to keep in mind my overall health. I need to be able to see, to walk at the end of a day. I need to eat, but I can keep to my goal by eating healthy choices like the Kale soup and shrimp salad. Hi protein, low carbs, mod. calories, natural/no processed foods.

As for exercise, that gets tricky this time of year. If I overheat too much, it's curtains for me. I am sticking to working out in the mornings, AC and box fans on. If it is REALLY hot, I do pilates/strength stuff. My days have gone down to about 3/week instead of 5 but I am hoping that now that the madness has stopped I can get back in the swing of things. I am hoping to do 2-3 miles 3 days/week, pilates 2days/week to alternate interests and accommodate the weather....

WISH ME LUCK!!!!