Too often our society is depicted as a collection of overweight individuals slumped over at a desk stuffing Fritos, Cheetos, and Twix Bars into their mouths to no avail. Who can blame us? The stresses that come with achieving the “American Dream” are high. We need something to soften the stress. We need that candy bar. It’s our friend, and it will give us a “break” from the present moment. No longer will we have to focus on Bossman’s expectations for the next meeting. Instead our minds can be absorbed into the richness of chocolate, smooth gooeyness of the caramel, and satisfying crunch of a candy bar. Or maybe you have an affinity for snacking on beef jerky.
Who am I to judge? I once hoarded ten pieces of fudge from a Christmas party in my purse because I knew I would love to snack on it at the office that following Monday. I won’t even mention the time that I put a small loaf of bread from Fleming’s in my purse to snack on the following morning during class.
Truth be told, our addiction to junk sounds a lot like a drug to me. There has to be something tied to “crack”ers. When a person admits to substance abuse, we have to eliminate temptation. We have to get the drug out of their environment, take the booze out of every hidden spot in the house, and revive the person’s self-control.
There will be withdrawals. Those BBQ Lays sitting in the break room basket will taunt you worse than the boogie man did when you were four. But in the end, your health is so worth it. This isn’t a matter of losing weight, however that is a wonderful benefit. This is a matter of changing just a few habits. For the better. For your life’s longevity. For your loved ones.
Friends, make this pact with me:
I pledge to eat healthy when I’m at work. I promise to try my best to avoid the break room goodies. I promise to impart my knowledge of how powerful healthy eating is for an active mind in the working environment. I pledge to live longer for my loved ones. I pledge to grab hummus and carrots or an apple next time I get the 2:30 munchies.
Please Instagram your healthy choices at work with the hashtag: #Healthy9to5.
Personally, I work with my best friend, wonderful coworkers, and a boss that has recently joined Weight Watchers. We take turns stocking the fridge with weekly goodies such as a veggie tray with Greek yogurt ranch, apples, bananas, watermelon, broccoli, soup, hummus, various Greek yogurt dips, Emergen-C(to avoid bugs that go around the office), Larabars, unsalted nuts, salads, dressings, and other various healthy snacks. We keep an array of utensils at our desks to feel like we are having a meal. We rarely eat out, maybe once every other week. When we need a break we take a walk to get some tea or drive to get some coffee.
As I snuck down to my dad’s living room on Christmas morning, my first lulu yoga mat was awaiting my surprise.
My goodness, I could sleep on this thing. It makes my carpet transform into a studio. Even during a sweaty workout, it doesn’t become slippery. I am forever hooked.
Of course, my dad said he had to get one for himself too. I’m pretty lucky that I have a dad that practices yoga more than I do.
After running out of the last class I had for a Groupon, I’m reluctant to try yet another bikram yoga studio. I fell in love with the last one, however I’m not about to dish out $200 a month. Maybe I’ll sign up for a gym and practice yoga in the Sauna.
Speaking of gyms, I plan on signing up for LA Fitness this weekend. I’m stoked to begin a regime that requires me to get my butt out of bed. Although I can imagine you won’t catch me on the treadmill, rather hidden in the Sauna with a magazine.
One of my favorite jokes is as follows:
"I like to call my toilet "Jim". That way, when I tell everyone I go to the Jim every morning and sometimes three times a day, they’ll think that I went to the Gym"
Scottsdale, Arizona is not home of a healthy cuisine. While we just got our first “juicing” restaurant a few months ago, there is no sole provider that has made a big name for itself besides Chop Shop. True Foods is a once in a while royalty to my tummy. Their Kale-Aid? I would order it over a cocktail any day.
That being said, I would love to make a juice truck to drive around Old Town in. It would be a Sea Foam Green old Volkswagen bus with flowers coming out the tail pipe and avocados hanging from the mirror. I would frequent a place like that, wouldn’t you?!
Above is my favorite juice blend: Cucumber, celery, kale, lemons (oh, so many lemons), watercress, parsley, ginger, and green apple. Lately I’ve been developing taste buds for a less-sweet/less-apples/more greens kind of juice. Don’t sue me. I like it dirty.
I’ll tell y’all the benefits of this juice later…my toes are itching to drive over to my man’s house for a bbq. Unfortunately I’m on a cleanse and packed myself a little dinner of veggie soup and a tropical guava juice. To be honest, I feel oddly fancy having juiced guavas.
1/4 cup breadcrumbs (I used 365 whole wheat, added some parmesan cheese, garlic salt, pepper, and a pinch of onion powder)
2 centimeter-thick slices of eggplant, lengthwise (or more, but I was only making this recipe for 1 small meal)
1 tbsp. crumbled goat cheese
handful of heirloom tomatoes
3 green olives, sliced thin
1 handful of basil, cut into ribbons
Preheat your oven to 400 degrees
Dip the eggplant in egg and then breadcrumbs. Cover lavishly on each side.
Place on foiled baking sheet, cook in preheated oven for 10 minutes and then flip the eggplant.
Add your tomatoes and olives to the cooking sheet and drizzle olive oild on them. Cook for another 10 minutes and then use a fork to see if your desired toughness has been reached. Personally, I left it in for another 15 minutes because I love my eggplant mushy. When I did this, I took the tomatoes and olives off.
In a small skillet, heat balsamic vinegar until it has reduced to a glaze.
Transfer the eggplant to a plate, garnish with roasted tomatoes, olives, goat cheese, basil, and a generous helping of the balsamic vinegar glaze. Enjoy!
Made My New Roots’ brownies the other night, but omitted the chopped almonds.
Check out the recipe here:
Dear Hungry Person,
Doesn’t Salmon sound delicious? Last night my boyfriend and I went to go see Captain Phillips. Let’s just say I had a little too much to eat before the movie and then got seasick. I embarrassingly had to run out of the theatre puking when the gory parts hit. I was wearing my new cowboy boots so I slipped on the carpet. Good thing this wasn’t a first date, right?
Probably not the best prelude to a fish recipe, but I promise you it’s worth it. After the movie I was telling my boyfriend the story of how I realized how special he was to me. When I was finished with my sappy story he goes, “I knew how much I loved you when I bit into that salmon sandwich you made for me last week.”
Hear that, ladies? The best part is…he doesn’t even really like seafood!
This recipe utilizes salmon’s smooth, flakey meat by marinating it in teriyaki sauce and grilling it to perfection in foil with too much butter for your own good. I know it’s a long ingredient list, but totally worth it. Must be served with an oversized margarita and your vacation hat on.
1 pack of Hawaiian style hamburger buns (crucial)
2 tsp dill relish
1/8-1/4 tsp honey (I used dark mesquite honey)…add more if you want it sweeter, it’s always better to start off with less than more
1 tbsp. lemon juice (freshly squeezed only)
1/2 cup real mayo
1 tsp minced scallions
1/2 tsp Texas Pete (or red hot sauce)
^^please adjust the flavors to your liking. This was my base and I ended up adding a little more mayo because the sauce wasn’t the right consistency, but after it set for a while I had to add a little more lemon juice
1.25 lbs of salmon, sliced into 4 pieces
1/2 lemon, sliced thin and whole
1 tsp garlic salt
2 tbsp seasame oil
1/4 cup soy sauce (I used Bragg’s Liquid Aminos)
1/4th cup rice wine vinegar
1 tsp Red pepper flakes
1/4th cup lemon juice
1 tsp seasame seeds
a dab of siracha
douse the salmon in honey
Combine and cover in foil or in a bag for 4 hours, or however long you have got until it’s time to cook!
Cooking the salmon:
I wish I could explain how to cook this bad boy, but I have to be honest and say I pretty much left this one up to my main squeeze.
What we did: Wrapped the salmon up in foil (one big piece on the bottom and one on the top). Inside we had the salmon, 1/2 tbsp butter on each piece of salmon, and 2 sliced lemons on each filet. We cooked it for about 15 minutes in non-direct medium heat on the grill. It might have been more, cook until the meat is no longer dark pink in the middle and light, flaking off with a fork.
Afterwards, we put tartar sauce on the top bun along with a piece of romaine lettuce and two thin slices of roma tomatoes.
Mix up a mixture of butter (or ghee!) and lemon juice to douse each filet with after it’s on the sandwich.