I wanted to focus on some meal prep this weekend to see if I can have more time in the morning to enjoy my tea and relax before my day gets started. I also want to add more green and colorful veggies into my daily meals and snacks.
I was going to go grocery shopping first and then meal prep. But I realized I bought supplies to prepare a few meals last weekend, so I started that prep before I went shopping. It cleaned out my fridge nicely and made room for the fresh stuff coming in later.
I went to play basketball with my 50+ crew, assisted in our tournament prep by some youngsters who could hoop! Then went shopping and came home to do more prep.
I had a wicked allergy attack that must have started before my b-ball, and I could not calm it down all evening. My head and sinuses ached from the moment I woke up this morning, and I felt groggy all day from the meds I took last night, so I’m glad I didn’t have to cook or prepare anything this morning as I was moving extra slow.
These were my workday meals and snacks.
Breakfast: Broccoli, bacon and cheese quiche with an almond flour crust. Using 5 eggs plus 5 egg whites for a protein boost. 2 cups of Tulsi green tea.
Snack: 1/2 C Greek yogurt with 1/4 C each of strawberries, blueberries, blackberries, topped with hemp hearts and walnuts. A cup of peppermint tea.
Lunch: Salmon and asparagus.
Snack: Venison Chomps stick with red pepper and cucumber.
**I got 30 min of walking in after work at my school. Walked on the grass around the football field. I had to make myself go telling myself I would feel better, which I did.
Dinner (not pictured): Leftover Cashew Chicken from last night’s dinner. I used sprouted pepitas in place of cashews and it was a good substitute.
Snack (not pictured): Baked sweet potato with 1 tsp Irish butter and about 1/2 tsp Allulose sweetener. Cup of chamomile tea.
I wanted to see how these work today and then tweak if necessary.
I’m back to keeping a food journal, but I’m really only tracking 5 things: Protein, Vitamin D, Magnesium, Omega 3, and fiber. I have goals for each one, and trying to meet my goals with real food. It’s challenging to get some of these just from food. I have some good supplements that I take no matter what, but still trying to find and eat foods that are rich in those nutrients.
Which these foods today, plus I had to take a fiber supplement since I was just a tad short of 28g, I hit alllll of my goals, including 130g of protein. Wooooo!!
I’ve got a different perspective on my current health and I’m trying something different. I’ll be posting AAAALLLLL the foods I’m eating for the next 6 weeks on my Facebook page for 2 reasons: 1) I want a record of what I’m doing, 2) I want to keep myself accountable and motivated. I am thinking about doing a weekly collective thingy to post here as well.
A little backstory: I will be 55 in 2 months and I will finally enter the Golden Age category (55+ years) at powwows. I wanted to hit my new age category running, so to speak. I want to be in good shape and I want to be shawl dancing. I’ve been walking, started running some intervals (restarted my CouchTo5K program), and hit the weights a few times. I even got a $10 monthly membership to Planet Fitness so I’ll always have a place to walk or lift. I walked/ran my first 5K on Thanksgiving Day, got all motivated to get back into 5K races, and then tested positive for Covid for the 2nd time (1st go-round was January 2022) two days after that run. The second round with Covid was much harder than the 1st. I took Paxlovid to lower my chances of long-Covid and I hope that works. I gained 10lbs in the weeks following my Covid bout with not much of a change in my eating habits. The weight gain went all to my belly and my neck. I feel anxious when I wake up. My blood glucose is still elevated. My energy crashes mid afternoon. And when my energy crashes all I want to do is eat. My muscles and joints are sore most of the time and I have headaches and have to take Advil every night just to be able to sleep. And the daily life of being a middle-school therapist and a mom to 3 adolescent girls (we added one this summer, retained guardianship of my youngest’s best friend), is mentally and emotionally stressful. I didn’t think adding one more kid would make that big of a difference in how busy we are. But we learned quickly that it makes a significant difference. I joined Noom to get some structure back into my everyday life and started a wellness journal. However, nothing really helped. The scale moved 3 lbs in a month with some diligent effort on my part.
I’m so thankful for the knowledge and insight I received over the weekend from my sister’s personal trainer Lisa Allen. I’m also glad I had the courage to be transparent with her and tell her everything that has been going on with my health since my Covid bout, the weight gain, and how I feel from day to day. With her experience and education, she believes that my cortisol levels are high from being sick, from stress (it’s been a very rough time the last 2 years). And that those two factors are contributing to my body holding onto inflammation. She thinks my weight gain looks more like inflammation than body fat, especially where I’m holding on to the weight. She explained how cortisol works, what contributes to high levels and inflammation, and she recommended a very doable plan to help myself feel better, to bring down the inflammation that my body is holding onto. She really believes that I’ll notice a difference in how I feel within 6 weeks.
I started Sunday with this regimen but didn’t think to start documenting until today. I’m committing to 6 weeks of changes in my day-to-day living in hopes that I’ll feel better and my systems will start to heal. The changes involve refraining from doing things that my body will read as “stress”. That means I’m not doing keto, and no intermittent fasting. My body can produce more cortisol if I’m in ketosis or fasting because it signals stress in response to hunger. No intense workouts (just walking, light weight training), and jealousy guarding my sleep schedule. No all-night or even late-night binge sewing or beading for the next 6 weeks. I will be drinking all the water, and taking magnesium glycinate, Vitamin D, Omega-3 and Vitamin B complex supplements. My goal is to work up to eating 130g of protein each day from real food. Eating at regular intervals, all of this so my body doesn’t feel stress from workouts, hunger, or sleep deprivation. And saving my carbs for later in the day (I heard that referred to as “back-loading my carbs”). I’m going to watch my intake of processed carbs and bread, and keep my sugar intake low. I’m thinking this 6 weeks would be a good time to try regular/consistent yoga.
And this….yes, I’m actually saying this….I’m cutting down on my beloved COFFEE!!!!!
For years I’ve woken up and dove into my bucket of coffee. On an empty stomach, and then didn’t eat until anywhere between 10am-Noon. I didn’t realize that coffee first thing in the morning on an empty stomach was driving up my cortisol levels, which are already naturally high first thing in the morning. I did the coffee on an empty stomach and waited to eat because I thought that extended my overnight fast was good for my blood glucose. However, that habit is actually working against my health goals. I have a continuous glucose monitor and I noticed that my blood sugar is all over the place while I’m sleeping. That’s the cortisol and inflammation.
So, here we go with the first of the food pictures.
My breakfast today: 2 whole eggs, 2 egg whites, 1 cup of spinach, 1/2 cup mushrooms, and about 1.5-2 oz of leftover baked salmon, with a cup of green tea. I’m cutting down my coffee gradually to avoid caffeine withdrawals, so I had 1 cup of coffee after I ate. It’s a big change from the 2 huge mugs of coffee I would have every morning, plus another from my office Keurig once I got to work. I actually felt good yesterday and today with just green tea and a little coffee. Maybe I just need a hot drink in the morning and it doesn’t necessarily have to be caffeinated. Until then, I will be saving my coffee to drink after my breakfast.
This was really filling, so I ate half and I was full, packed up the rest for a mid-morning snack. My lunch is a 5 ounce piece of leftover baked salmon, and some leftover roasted asparagus. My afternoon snack is blueberries, walnuts and yogurt. My plan for dinner is Rao marinara sauce with grass-fed beef, with chickpea pasta, and a salad with my homemade vinaigrette.
I’m looking forward to this, and really looking forward to feeling better.
Here is the blog post I’ve wanted to write for months. I wrote about Intermittent Fasting (IF), giving up artificial sweeteners, gut health, and how effective those things were for me. What I hadn’t written about to-date, is my first experience with the Ketogenic Diet, and now my return to it.
Back in May 2018, after I competed in a shawl dance competition for the first time for an entire powwow, I decided to give the keto diet a whirl. I was getting ready to begin another wellness challenge, and I noticed the benefits of IF and giving up the Splenda on my joints and eliminating my sugar cravings. I follow Dr. Jason Fung and Dr. Eric Berg on social media, and I read Dr. Fung’s book, as well as the book pictured above. What intrigued me the most was not the weight loss, but the anti-inflammatory benefits of the diet, and being pre-diabetic still, the positive impact it would have on my labs/bloodwork. I got my labs done and found my A1c had come down another point from a high of 6.1 to 5.9. I have yet to check it again, but I have plans to in May 2019.
When I started keto in May 2018, I experienced what people call the “keto flu”, which is actually withdrawal symptoms from carbohydrates. I made a homemade electrolyte drink that my sister-friend Makyla sent to me and that helped alleviate the flu-like symptoms. Once I got through that, prepping my lunches was fairly easy because I was lowering my carb intake for a few months prior. I did not do the high fat thing very well….I didn’t use it as an excuse to eat fatty meat and bacon, etc. But I did lost about 5 lbs in my first week. I checked my ketones regularly and knew I was in ketosis. Overall, the keto diet contributed to me losing 22 lbs from my highest weight at the beginning of 2018. The biggest benefits for me were that it gave me good energy all day long, and I didn’t have many food cravings. It also reduced the inflammation in my bad hip enough to where I ran my first 5K in years one month in. I danced jingle dress all summer and even got to the point where I was able to compete in fancy shawl and a few more powwows. I was feeling like my old self. It was very difficult to maintain at powwows, but it is difficult to maintain any healthy way of eating when you are on the road and away from your own kitchen, so that’s not really an excuse.
But I fell off over the summer, and I fell off further in the fall and early winter of 2018. I gained all my weight back because I wasn’t managing my work stress. I was very sporadic with my workouts with Travis and I felt tired all the time. The plus side is I got my crafting mojo back and that felt great!!! I made some beautiful things for my husband and kids and other close friends. I volunteered in my community and continued to attend my Al-Anon meetings and do my step-work with my sponsor. So it definitely wasn’t all bad. I look at it now as a time where I deepened my learning and deepened my work on my personal healing, and how that will help me balance and manage the stress from the challenges that will always be a part of life.
I wrote about joining the wellness challenge the beginning of January. And I started back on keto January 6. I was able to get back into ketosis within 3 days with no sleep issues and no keto flu. And I lost 5.8 lbs my first week back. I haven’t missed a day of training with Travis and I’m working my 5K training plan. We have had some really yucky weather here in KS for the past few weeks, but being in ketosis and reducing the inflammation has made it to where my joints don’t ache at all when the barometric pressure drops. I have so much energy, which is amazing because I’ve had alot of demands on my schedule and personal resources. I’ve been able to meet the demands on my time and energy and feel good about it.
The biggest difference for me is my approach and mindset. I truly believe that keto is working for me because I’ve embraced this Way of Eating (WOE). I’m committed to eating non-starchy vegetables, healthy fats, and good sources of protein. I’ve read over Whole 30 blogs and articles and one thing that struck me was how the Whole 30 diet does not have any recipes for “whole 30 brownies” or any other substitutes for the sweet and crunchy foods we have a type of dependence on. They said that trying to find substitutes for sweets and starchy goodness while on Whole 30 was like “sex with your pants on”. Lol. That’s where I was on the wrong track before. I wanted the benefits of keto without giving up the foods that were making me sick in the first place. My sister tried to explain this very thing to me a few years ago, but it didn’t click with me then. It has clicked with me now with resonance. I no longer look for recipes for fake sweets like muffins or cakes that use almond flour and a lot of artificial sweetener. Same with coffee drinks and other sources of sugar that I craved before. This time around, the ketogenic WOE is a complete mind-shift. I’m not focused on weight-loss, I’m focused on pain-management and energy. I don’t weigh myself with any regularity because I’m focused on managing the day to day things I want to do to treat my body with respect and reverence. I feel stronger, I can see the definition in my legs returning. And I did a fancy shawl dance practice yesterday and my legs felt great!!!!!
So there’s my keto testament. It’s not for everybody, so I won’t be a member of the “keto-police”, but I am happy to share what it’s done for me.
It’s been awhile, I know….and I’ve had sooooo many topics I’ve wanted to write about. But the end of the year chaos as a middle school therapist is real….my energy was pulled in several different directions and I did not find the time to write. So there will most likely be several blog entries today. 🙂
As you all know from a previous blog post, I gave up artificial sweeteners in February. That is still very much in effect!!! There have been 2 times where a Diet Pepsi has sounded really good, but I just remembered how good my hip joints felt after giving up diet soda, so it has been fairly easy to avoid. It does feel a little strange when we travel to powwows now and we get snacks or drinks at a gas station. Since not all gas stations sell a LaCroix type of carbonated water, I find myself wandering the aisles before getting a bottle of plain water. It’s not bad though. The reduced inflammation in my hip and successful pain management is worth it.
Since giving up artificial sweeteners worked out so well, I decided on March 1 to give Intermittent Fasting (IF) a whirl. I became interested in it when I read a blog post on the KU Medical Center website about the benefits of IF. Intermittent Fasting is giving your body a temporary break from eating. Your body gets a break from the insulin response that occurs every time you eat something with calories, specifically carbohydrates. When I taught Diabetes and the Native Americans at Haskell, we went through what “insulin response” is, and which nutrients triggered a strong or mild response. Carbohydrates trigger a strong insulin response, protein a mild response depending on the amount you eat, and fat almost no response.
“When insulin blood sugar (from eating frequent meals or snacks, eg. every 90 minutes) dominates other hormones, proper gene expressions for longevity, healing and recovery won’t occur very much or very well. A temporary break from eating can give those healing hormones time to do their job. It’s actually very anti-inflammatory and can be corrective to hormone and metabolic issues, just to stop the food. It’s counter to everything we have been taught” (Randy Evans quote, KUMC Integrative Medicine Blog).
Hearing “anti-inflammatory” and “gut healing” was what really caught my attention. And IF as defined in the article I read wasn’t about extended fasts, it was about spacing out your meals and eating on a schedule. And the blog article talked about how traditionally, we used to have to fast at least overnight because we did not have access to food 24/7 like we do now. Grocery stores were not open 24 hours, nor were restaurants or fast food places, and convenience stores didn’t sell cooked food as they do now. When you stop eating at 6pm and don’t eat again until breakfast the next day, that is a 12-hour fast. Intermittent Fasting is not a new thing….it’s an old thing that the medical field is now realizing as beneficial.
I decided to try a 16:8 fast, where I stop eating around 8pm, then I don’t eat again until noon the next day. That gives me a 16 hour break from food, and then I have an 8-hour window to get my calories in for the day. What it meant for me was skipping breakfast, drinking my black coffee or green tea, and water until noon. It was not hard for me to do this. I read several articles and ordered books from Dr. Jason Fung and Dr. Eric Berg. It is suggested to put coconut oil in your coffee if you struggle with hunger pangs until lunch. The fat in the coconut oil will give a sense of satiety without generating an insulin response. I do this sometimes, I find that after a couple cups of coffee I don’t feel hungry anyway.
I also discovered that how I start my fast and how I break my fast are very important to how I feel doing IF. I break my fast with a low-carb lunch. I have been posting pictures of my lunches on my Wozani Waste’ Instagram blog page. That keeps my energy consistent after my lunch and doesn’t create a strong insulin response. I continued to drink my kombucha for the gut healing properties. Sometimes I break my fast with a cup of homemade bone broth, sometimes I break my fast with 2 scoops of collagen protein powder mixed with unsweetened almond milk. The couple of times I broke my fast with a higher carb meal, my energy tanked and I didn’t feel as good I normally do coming off a 16 hour fast.
The results from Intermittent Fasting:
I lost 10 pounds
My hip feels GREAT!!
My energy is better, no more mid-afternoon slumps
I have a spring in my step
It is very easy to maintain
Here are some links to the blog article and another blogger who had success with IF. I don’t think it’s an active blog, but it gives really good information and real-world experiences.
I told my friends what I was doing and they were very interested. I needed to write this a few months ago, but to be honest, I wanted to make sure it worked and that it was something I could maintain before I posted it in my blog. It works for me. Joe B started doing it too, he does a 12:12 fast. The nice thing about Intermittent Fasting is that YOU configure it to how it will work best for YOU. 16:8 works for me….I tried a 18:6 but I struggled a bit. I am so very thankful I found this information and tried it. The pain management, reducing the inflammation, has been the biggest benefit of this process.
I’m feeling a little under the weather today. Tough week with a draining travel schedule, plus the winter weather this weekend in APRIL, has me feeling like I either have a cold or some serious allergy stuff going on. Trying this recipe today because I’m feeling like I want some comfort food. Planning on spending the rest of the day resting and watching some movies, and napping. 😊 I am listening to my body and it’s saying “Rest woman!!” Stuff will get done when I’m feeling better.
I had planned to write a new blog post today but this will have to suffice. I found this website and recipe on Pinterest. The ingredients list made me want to try it. Plus I’m a sucker for any type of quinoa porridge.
I’ve discovered that I’m not a good “meal prepper”. Lol. I tend to pack my lunch geared toward whatever mood I’m in, and what I have in my house. I also tend to repeat stuff if I really enjoy it. Thus, 2 days in a row of 2% plain Greek yogurt. Switched it up slightly, added pecans instead of almonds and walnuts, and threw some raspberries and blackberries in because I felt like I wanted some more pretty colors. Lol. I’m not feeling the celery today though…I felt like treating myself a little. So I added some natural almond butter topped with some Enjoy Life mini semi-sweet chocolate chips and unsweetened shredded coconut. I have some Glutino gluten free pretzel twists. Not because I’m trying to eliminate gluten, I just happened to have some at a work meeting and I really liked the texture. Lol. Seriously! And my kombucha.
I want to add that I don’t usually make it a point to buy gluten-free, dairy-free, soy-free stuff. I discovered the Enjoy Life chocolate chips because my daughter had a friend who was gluten and dairy free, and I wanted to fix snacks that she could eat when she came over. They were on-sale last week at the grocery store so I grabbed them. I have a budget that I do my best to stick to. If I buy a fancy organic whatever, it’s either because I find it on sale, or I buy it on Wednesday’s when HyVee has 10% off prices in the Health Market, or I decide I can afford the splurge. 😊
I think I may have enough lunch pictures to do the blog post on lunch ideas that I’ve been plotting.
Ta-daaaaaa! My 1st batch of bone broth is complete. And frankly….I’m not quite sure what to think. Lol.
It’s very dark. It looks like coffee. And feels rather thick when I drink it. It has somewhat of an earthy taste to it. It’s very rich.
I used beef marrow bones and let it simmer for 70 hours. I did NOT roast the bones first, which is something I will attempt with the next batch. It did not gel when it cooled, but from what I understand it’s because I didn’t use any bones with cartilage or connective tissue. Something else I will try with my next batch. I strained with some cheesecloth so it’s not cloudy at all, but it’s so thick you can’t see through it in the jar anyway.
I was surprised how much it cooked down. I started out with a little over 6 quarts of water to 3 lbs of beef marrow bones and I think I ended up with a little over 2 quarts of broth. I didn’t know if I should dilute it, or what. So I’m drankin it straight up. Lol.
If anyone has any words of wisdom with this bone broth making process, I would love to hear it.
So now I sit here and sip….and wait for all the healing properties to kick in. Any minute now….any minute now. 😁😊
Trying my hand at making homemade bone broth. I bought 3 lbs of local beef bones yesterday at Steve’s Meat Market in DeSoto, KS. So there’s the 3 lbs of bones, onion, carrots, celery, red and green bell pepper, pink Himalayan salt and black peppercorns, sitting in a large stock pot. I let the bones soak for 30 minutes in water and 2 Tbs of organic apple cider vinegar (the kind that includes the “mother”) first. Now it’s heating up and it has to simmer for at least 24 hours. I’ve been reading about the benefits of bone broth: gut healing properties, help with inflammation, relief for the symptoms of arthritis, joint and muscle repair. It’s an excellent source of calcium and magnesium for people who don’t have access to dairy products. So THAT’S how we got our calcium back in the day!! Back when we as Native people were the healthiest people on the planet. 😊
Some of the lifestyle changes I’m in the process making are about my health, and not necessarily about losing weight. I want my body to heal and to become strong from the inside out. I want to heal at a cellular level, if that helps explain my mindset. My desire to make positive change feels that deep. I’m making changes for healing my body, my mind and my spirit.
I’m not about making huge sweeping changes and being obsessive about cutting out types of foods. Except for artificial sweetener. That’s gone for good. I am absolutely loving being without artificial sweeteners. It’s 3 weeks now since I gave it up. I continue to not have sugar cravings. When I do eat something sweet, it’s a deliberate decision. Not one based on stress or other emotions. I am finding though that I am indulging in sweets very little. It’s really nice not to feel like I’m fighting cravings all the time. That was getting so frustrating. It was like a weight hanging around my neck that I couldn’t shake. That weight is gone and so is any guilt about indulging occasionally. The cravings being gone gives me some space in my head to think about whether I really want something, and also has helped my creativity in coming up with sweet treats made from real food when I want to indulge.
I’ve also been asking questions via FB messenger of a former coworker, a dietician, about artificial sweeteners. She told me how some artificial sweeteners can change the Ph in your gut, and may kill gut bacteria. Losing gut bacteria may lead to some gut permeability and then inflammation. In my case, inflammation leads to increased hip pain, but I also learned that it’s a big risk factor for heart disease and chronic conditions like type 2 diabetes, and possibly lupus and RA.
So then I had to look up “gut permeability” and found out it’s called “leaky gut syndrome”. I’d heard of it before but had no clue what it was. What I read wasn’t fun. But it made sense to me. That’s a whole ‘nother blog post because it’s very science-y. But it made me realize how quitting artificial sweeteners is the beginning of the healing process for my gut.
I remain surprised and grateful for the huge difference I’ve felt in my hip pain since giving up artificial sweetener. And if it’s related to healing my gut, then I want more of that. I’ve began drinking kombucha since last fall, and this weekend I’m going to give bone broth a whirl. Plain Greek yogurt is always in my fridge, as well as fruits, veggies, and healthy fats like avocados and nuts.
Friends and family, you have no idea how thankful I feel to finally start feeling better. I have a spring in my step for the first time in a long time. My mood has improved. And I appreciate the taste of food so much more than before. The changes feel good. And there are more changes we’ve been making that I will write about soon. Drop a comment below if you have had similar experiences. I would love to hear your stories.
I’m not a photographer, but I wanted to add a visual to my post. Lol.
So….this academic year has a been tough on the immune system. It’s my 1st year working full-time in a middle school and I’ve been a magnet for viruses. My colleagues told me to give myself a year or so to build my immunity up and I won’t get sick as often. One of my friends led me to doing a little research on “gut health” where I learned that 70-80% of our immune tissue is located in our digestive system. Kombucha suddenly became my BFF.
My husband got really sick at the beginning of February. He was sick with an upper respiratory virus for 3 weeks. It was a scary time for him, as this was the sickest he has ever been in his lifetime. He has been a decades-long diet pop drinker, and has always used “the pink packets” of artificial sweetener in iced tea. While he was sick he really looked at all aspects of his health and decided to make some significant changes. The first on the list: over a week ago decided to give up all artificial sweeteners. No diet soda, no yellow, pink or blue packets in his tea or on his fruit. He started drinking water regularly and brews his own iced tea at home. He adds lemon juice and a little bit of real sugar for sweetener, no more than 1.5 tsp of “sugar in the raw” in a 32 oz container.
This was a significant change for my husband. It would be for anyone who has an ingrained health habit. I have that habit as well. I was a huge proponent of diet soda as a healthy replacement for sugar-sweetened beverages. I still believe that it’s a good transitional product for people trying to quit a fully-leaded soda habit. But I did some research on what artificial sweetener does to a body and it made me reconsider my own use of the little packets.
Here is a link to a good article that hits the major highlights of what benefits your body will experience from quitting artificial sweeteners. Please read, it’s rather eye-opening.
I quit artificial sweeteners a week ago, a few days after my husband. Here are a few things I’ve noticed:
My taste buds woke up – I can taste the natural sweetness in foods, and all food seems to have more flavor
I don’t have energy swings – I don’t have a mid-afternoon sweet coffee craving, and the snacks I keep in my office for my students no longer tempt me.
I am perfectly satisfied drinking sparkling water with a hint of fruit flavor – I love the carbonation and it helps give my mood a lift for some reason.
My skin looks better. I have more color in my face than I did a few weeks ago
The darndest thing ever – my bad hip doesn’t hurt anywhere near as much as it did a couple weeks ago. I also have more range of motion in my weight training workouts.
I’m not as hungry as I was before. I don’t feel the need to snack or doing my stress eating habit of making homemade popcorn at sitting on the couch after work.
My husband reports that he is sleeping better than he has in years.
This is just after one week. I’m looking forward to seeing what other positive things I notice about my body and my health. I’m very grateful to my husband for leading the way with this change.
Wozani Was'te 