I recently started exercising again after months of, well, just NOT, and I have concluded it is worth writing about because right now I can barely move my legs and am stuck here with my computer keyboard staring back at me saying, “Pick me, pick me!!!” — Or is that “Feed me”??!
See, as some of you know, I lost a lot of weight last year — yes, 48 pounds!!! — and have been diligent about eating healthy to keep it off. When I began my weight loss journey, I took up walking as my main form of exercise, because I have a Jack Russell terrorist –er, terrier — no, terrorist is what she is! — who needed it too. I soon started to incorporate squats and lunges, and later some “old school” stuff like sit-ups and push-ups, sets of 20, 30 or as many reps as I could stand. The problem was, I developed TOO healthy an appetite and at a certain point hit a weight-loss plateau from which I could not budge. I tried everything to continue losing and nothing worked . . . until I quit exercising all together, and voilà, I lost the weight like “bam“!!!
But I never went back to my exercise routine or anything like it and thus as I write this am rowing my boat upstream. When was it I decided to give up exercise altogether? Had I been smart I would have gone back to it when I hit my goal weight, which to be honest was months ago. Don’t get me wrong, I’m proud that I tricked my body into doing what I wanted, namely “sheddin’ the sugarbags,” if ya catch my drift, but I also coincidentally tricked my mind into believing my body no longer needed to work out . . . which it does.
My advice to anyone coping with these kinds of issues: Get up off your tushy, make this slaw and eat a big bowl after a workout, along with a good source of protein like the teriyaki chicken I served this with (recipe to follow soon). When assembled all the best qualities of these ingredients make for an awesome “slaw”!!!
Honey Lime Sesame Slaw With Toasted Almonds & Blueberries:
In a jar with a tight fitting lid, combine:
Juice of 2 oranges
Juice of 2 limes
1/4 cup seasoned rice vinegar
1/4 cup olive oil
1/4 cup honey
Toasted sesame oil to taste (I use a lot, like a tablespoon, but it is a strong flavor so add a little at a time)
Salt to taste
1 head Napa cabbage, sliced medium fine
2 bulbs fennel, sliced thin
1 apple cut into “match-sticks” (squeeze a little lemon on the apple after slicing to keep from browning)
1 cup blueberries
1 cup toasted almonds
Layer ingredients in the above order for a nice presentation. Add the dressing, toss and serve.
And as always, enjoy!!!
LIVE, LOVE, LAUGH, COOK!!!
© Jennifer Green Alger 2010