Half Way

"Remember success is never giving up." - Billy Tiernan 

I have been here 6 weeks. I have 6 weeks to go. And it gets harder each day.  After having another week of not losing weight I became a mess. I used my pain and anger to push myself during my workouts. I cried my eyes out for 4 miles today but I ran a 10 minute mile instead of my usual 17 minute mile walk. My knees hurt but I keep pushing. I took out my frustration on the trail and on the weights in the gym.

I am mad at myself for cheating last week. Mat at myself that I don't have the will power and strength to stay on the program. Mad at myself for being weak and giving in to temptation. Mad at myself for not seeking God for help but enjoying the temptations. Mad at myself because I know I am better than this. 

I feel very lost and weak. I'm struggling with my pain and wrestling with my strength. I realized I need to turn this journey over to God and let him carry the weight (no pun intended) of my life.

"His mercies are new every single morning sweet girl." - Grace LaMaster

It is time I refocus on my journey. It is time for me to take time for myself. It is time I honor God. 

Tips From the Chef

Cooking class with the resort's chef are my favorite moments of the week. Last week she shared some great tips to eating and cooking healthy.

•  Fresh Herbs are a must. Buy a couple plants for your kitchen window. The best are parsley, thyme, basil, rosemary, mint and chives. You can add them to almost everything to add flavor without adding calories. 
• There are two kinds of pepper: white and black. Both should be in peppercorn form and ground up when being added to a dish. 
•  Spend money on vinegar - $20 to $40 is about right. Buy varities to enhance your dishes. (Chocolate Balsamic Vinegar is great to put on Greek yogurt w/ strawberries for dessert)
• Buy your veggies locally. 
• Find a local butcher and fish market to get fresh meats. 
• Fish should never smell. It should be clean and shiny. Tuesdays & Thursdays are the best days to buy because they are fresh. 
• Presentation makes a BIG difference in your meals. Buy smaller and unique plates.
• You don't need to add salt to your dishes. Use citrus instead. 
• Olive oil enhances the flavors of your dish. Keep in a dark place (definitely not the fridge). Canola & Grape Seed oil are good for cooking because they won't burn or evaporate. Olive oil is best used to drizzle over a finished meal. 
• Pantry staples: brown rice, dry seaweed or kale, mustard, canned tuna, quinoa (buy in the bag not a box), lentil stew. 
• Shop & prepare on Sundays. Cut & wash your veggies and lettuce. Cook the chicken & quinoa. Make your dressing. Put in ziplock bags with labels. Use the vegetable ends and scraps to make a vegetable broth (water, veggies and bay leaves - cook up until boiling point and then let sit for 30 min) 
• Dressings: add salt to vinegar before adding oil 
• Soups: add salt after finishing with a acid 
• Tomatoes LOVE black pepper
• Soft cook fish -- cook in a pan with oil. If cook then finish in the oven at 325 degrees. 
• A pan is hot when the oil sizzles 
• Fish: to help fish last longer, store on crushed ice with salt. Fill pan with ice and generously cover with salt. Put the fish in a ziplock bag and place on top of ice salt. Cover with foil (fish hate light!). This gives fish two extra days in the fridge. 
• Ginger: keep in a ziplock bag in the freezer
• Best kitchen buys: 1. Microplane grater (use to zest citrus, grate cheese, and press garlic and ginger) 2. Fish Spatula (can use on fish, pancakes, and veggies) 3. Hand held juicer (for citrus)
• Salts: Kosher is best for cooking because it is finer and melts. Sea Salt & Himalayan Salt are a finisher and should not be used when cooking.

RECIPE: Seared Tuna & Asian Slaw

When shopping for tuna ask your butcher for sushi grade tuna. It should not have a fishy smell and should be a reddish pink.

Seared Tuna

1. Heat your skillet and add grape seed oil to coat the bottom of the pan when melted.
2. Season the tuna with blackening cajun spice.
3. Place tuna in skillet to cook. Turn when cooked 1/8 thru and then remove when other side is cooked 1/8 thru.

Asian Slaw
Mix together Napa cabbage, carrots, bell peppers, bean sprouts, chopped garlic, ginger zest, lime zest & juice, Furikake (seaweed & sesame), salt & pepper, jalapeno and a drizzle of olive oil.

RECIPE: Salmon

When buying salmon look for the following: skin that is firm and not slimmy & no fishy smell. If buying frozen then don't buy it with skin because it won't cook crispy.

1. Heat the skillet and then add a teaspoon or two of grape seed oil (enough to coat the pan).
2. Dry the skin and season with salt & pepper.
3. The pan must be HOT in order to make the skin crispy. Place fish in the skillet with the skin side down. Flip when the skin is crispy and the meat is cooked a 1/4 thru.
4. Turn the heat off to finish cooking.
5. While still in the pan, sprinkle with cilantro and parsley. Squeeze one lemon into the pan.
6. Remove when fish is cooked to medium.

To serve: Place slices tomato & cucumber onto the plate. Drizzle lightly with cold pressed oil. Season with salt. Top with bean sprouts or peppers for a little crunch. Serve with a lemon wedge.

RECIPE: Seafood Hot Pot

SEAFOOD HOT POT

Ingredients:
Prawns
Rainbow Trout (can substitute any white fish - salmon is too strong for soups)
Clams
Grape Seed Oil
Yellow Onions (or shallots) 
Garlic
Veggie broth
2 or 3 veggies - carrots, peppers, asparagus, zucchini, tomatoes, etc.
Herbs - cilantro, parsley and basil
Lime

1. Heat up your skillet and the add a teaspoon of grape seed oil. Let oil heat up and melt creating a nice wax layer on the pan.
2. Add a cup of chopped yellow onions to the skillet. Add your aromatics first when making a soup.
3. When onions are clear add the seafood. Cook until the fish is firm to the touch and clams have opened.
4. Add grated garlic.
5. Add enough veggie broth to cover the seafood.
6. Add your veggies.
7. Finish with herbs & citrus. Sprinkle in cilantro & parsley. Naturally tear the basil when cut the leaves bruise. Zest lime and add juice.

*Quinoa would be a great addition to the soup.

Quick Workout Idea

I found this great quick workout that targets every part of your body. I can't wait to try it at the gym tomorrow.

MOTIVATION

Need some motivation? Here are some great quotes I heard this week. 

"Respect your mind and your body."

"It is not that you shoot too high and miss but that you shoot too low and hit."

"The world is not against you but your mind might be." 

RECIPE: Salsas

Salsas are a wonderful item to have on hand. If you buy them in stores just double check that all the ingredients are whole foods and no preservatives and low sodium. But it is so easy to make salsa that you don't have to buy any more from the stores.

Salsa is great to spice up any meal - fish, chicken, eggs, tofu, veggies & red meat. It can be a marinade or a topping. Mix with Greek yogurt for a creamy topping.

ROASTED TOMATO SALSA

Ingredients:
Roma Tomatoes (any tomatoes work - just select the brightest colored ones because they are the freshest -- canned tomatoes works too, just make sure it is low sodium)
Red Onion
6 Garlic Cloves
Olive Oil 
1/2 Cup Cilantro (green onion or parsley works too)
Zest & juice of 1 lime

1. Cut the Roma tomatoes & red onions into eighths
2. Roast the tomatoes & onions with the whole garlic cloves in a 400 degree oven. Sprinkle with the 2 tablespoons of olive oil. Cook for 15 minutes uncovered.
3. Let them cool and then pour them into a blender.
4. Add the cilantro, lime zest and lime juice into the blender. Add a pinch of salt and pepper. Add a teaspoon of olive oil. (this will give us the texture we want)
5. Blend & serve.
*Last 5-6 days in the fridge

RAW SALSA (aka: PICO DE GALLO) 

Ingredients:
4 Tomatoes (trade for mangoes for a mango salsa)
1/4 Red Onion (shallots or white onions work too)
1 Garlic
1/4 cup chopped cilantro
Juice & zest of 1 lime
2 teaspoons of Olive Oil

Chop up the tomatoes (remove the seeds and pulp before dicing), onion, garlic, and cilantro into tiny pieces. Top with lime zest & juice, salt & pepper and 2 teaspoons of olive oil. Stir and serve.
*You can add beans or corn for more depth
*Last 5-6 days in the fridge

I Workout!

Sometimes when I am working out I breakout in a little "wiggle" when I hear a good song. 

It is so embarrassing when someone catches me mid-dance move.  

I am a horrible dancer - basically I have no rhythm.