I am already dreaming about the foods we will get to eat again when we begin traveling again next year: tarte flambée, charcroute, and paté in Strasbourg; scones or cake with tea, sticky toffee pudding, and custard tarts in England; and meat pies with flaky crusts and shortbread in Scotland among other delicious items. We ate with abandon the last time we traveled and we gained a lot of weight, a whole lot of weight. We are bound and determined not to let this happen again and are already plotting strategies to keep us from overindulging and overeating as well as sticking to healthier food choices.
Some of the strategies we’ve come up so far are:
- Continue to measure food portions and weights when possible.
- Limit local treats to one day per week
- Avoid bringing sweets and other high carb foods into our homes (we had a big problem with this last time)
- Limit our dining out
- If possible, share dishes when we dine out versus each getting our own
- Make sure we get in a good walk every day, weather permitting
We enjoyed ourselves immensely when it came to food the last time around, but it’s taken a lot of work to lose the pounds we packed on and get ourselves back into shape. We’ve practiced more mindful eating here in Hawaii and developed new habits, and we’re hopeful these new habits will overcome the lure of so many delicious options at all the places we live and visit.
We enjoyed the chick’n and squash casserole this past week and will have it again. It was easy to make and very sastisfying – we couldn’t remember the last time we’d had a casserole. The split pea soup we had (Amay’s organic) was also very good – I don’t think I could have made it better. The meatball pizzas looked weird but were tasty.
Sunday: Chick’n and butternut squash casserole; steamed broccoli
Monday: Vegan chili dogs; coleslaw
Tuesday: Split pea soup; toasted cheese sandwiches
Wednesday: Risotto with peas; roasted butternut squash
Thursday: Plant-based meatball mini pizzas
Friday: Cheese board: Irish cheddar, Brie, Manchego, Boursin with garlic & herbs; crackers, apple, sweet pickles, marinated artichoke hearts; dried apricots
Saturday: Spanakopita; falafel; pickled cucumber & tomato salad
Dessert this past week has again been a small but satisfying slice of apple pie each evening except for last Tuesday when we ate cream puffs. Just one night of those thankfully did not cause any stomach issues.
For the first time in ages a cheese board won’t be appearing on our menu because . . . we don’t have any cheese, or at least enough for a meal, and we don’t want to go to the store (next week it’s time for a Big Shop again). We begin work in earnest this week on getting the freezer cleared out so we’ll have room for things we’ll need when the girls are here for Christmas :
- Butternut squash ravioli with pesto
- Vegetable spring rolls; fried rice
- Chili shrimp
- Tofu patties
- Mini pizzas
- Pasta with marinara
- Grilled vegetarian cheeseburgers
We went back to our old walking routine last week, but it felt weird (and difficult) at first, because besides walking on pavement almost the entire time we also didn’t return to the car with our pockets full of balls. We took our last perimeter walk last Sunday but took Monday off from walking when the humidity was at 88% and it was miserable. We walked 4.2 miles on Tuesday in slightly less humidity, but it was still starting to rain by the time we got back to the car. Wednesday was lovely and we walked 4.8 miles, but it rained all day Thursday so once again no walk. We did 4.8 miles again on Friday, but only got in 2.6 on Saturday before rain showed up again. We’re off to a good start though, and this should stay our routine until we leave – the goal is to depart Kaua’i in the best shape possible!
We enjoyed walking through the woods again.
Besides feeling a bit more sore, the biggest difference this week has been the increase in calories burned. Because we’re not slowing down to look for golf balls, we’re walking at a faster sustained rate once again and using more energy. We know as we get back into it we’ll be able to do these longer distances without feeling so worn out and with less soreness. We’re also glad to be finishing our walks earlier in the day.