I got into a fight with my apple watch today...
I got an apple watch and it immediately started bullying me. I needed the bullying, I will admit. I was the equivalent of the fat kid on the playground. "Oh you work a desk job and go home and sit on the couch, you fat piece of lard." This is the comment I got on day one of my watch wearing and I vowed to complete my colored coordinated goals ever since. So I have been going to the gym. I have been going every day. I have been going TWICE a day. Once on my lunch break and then again at night. So PLEASE apple watch, stop being mean to me. Some days are good. It congratulates me for exceeding goals. Praising me for taking place in some sort of marathon march of 17,000 steps. "Good job. Tomorrow you should quit your job and become a marathoner." The next day I have a an important conference call at noon that is immediately interrupted by my watch saying "hmm...you aren't on track for performance today." You are a big fat loser." Yes, I get into fights with my apple watch because it belittles me and tells me I am not good enough. But then on some days, it praises me. Rewards me with badges, and we fall in love all over again.
I have recently embarked on a weight loss journey, which has been thwarted by the holidays. I can hold my own against desserts. Just say no. It's quite easy for me, since they aren't my favorite thing in the world. Yet, there is one Thanksgiving tradition of my family that I have absolutely no control over. No willpower. No strength. It isn't native to a traditional Thanksgiving meal plan, but it is an appetizer that is ever present on our tables. Seven layer Mexican dip. I do not think our dip is seven layers but that is the best way to describe it. All I know is that it has sour cream, guacamole, refried beans, and it's vehicle of choice is the chip, which we all know makes me weak at my knees. Remind me to make a post about this dip, because if you make it, chances are you will find your soulmate. Your soulmate being the dip.
Well, I imagine we are all in the holiday slump about right now. Not to worry, in just about 3 - 4 weeks, we will do this all over again. I for one, am partaking in the Thanksgiving to Christmas day fast. I am sure that I will post recipes for baked brie, ice cream cake, and dinner rolls in the time being, but be warned that I am not partaking. Join me on this health journey. How good will we all feel come New Years Day and we have a head start on our resolutions. Loose 30 pounds is mine, and I am already 13 down.
Well, I imagine we are all in the holiday slump about right now. Not to worry, in just about 3 - 4 weeks, we will do this all over again. I for one, am partaking in the Thanksgiving to Christmas day fast. I am sure that I will post recipes for baked brie, ice cream cake, and dinner rolls in the time being, but be warned that I am not partaking. Join me on this health journey. How good will we all feel come New Years Day and we have a head start on our resolutions. Loose 30 pounds is mine, and I am already 13 down.
Roasted Chickpeas
1 15oz can chickpeas rinsed and dried
1 tbs extra virgin olive oil
1 tsp garlic powder
1 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
Preheat and oven to 400 degrees F. Make sure chickpeas are very dry, patting with a towel, or paper towel. Do not worry about removing the skins. They help to make the chickpeas extra crispy. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with olive oil and spices. Using your hands, toss together the chickpeas to make sure they are evenly coasted with the seasoning. Before baking, make sure chickpeas are evenly distributed on the baking sheet in an even layer. Bake at 400 degrees F for 25 minutes. Open the oven and shake the pan every ten minutes or so. Chickpeas are done with golden brown and crispy on the outside.
Winter Bowls:
2 - 3 cups cooked lentils (according to packages or try season version of French Lentils)
1 cup roasted chickpeas
2 cups fresh argula
Seeds of 1/2 pomegranate
1 cup diced cherry tomatoes
1/4 cup feta cheese crumbled
1/4 cup italian dressing
slice avocado (optional for garnish)
Place arugula into a small bowl. Top with lentils, then pomegranate, feta, tomatoes. Toss together with Italian dressing and top with avocado.
1 15oz can chickpeas rinsed and dried
1 tbs extra virgin olive oil
1 tsp garlic powder
1 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
Preheat and oven to 400 degrees F. Make sure chickpeas are very dry, patting with a towel, or paper towel. Do not worry about removing the skins. They help to make the chickpeas extra crispy. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with olive oil and spices. Using your hands, toss together the chickpeas to make sure they are evenly coasted with the seasoning. Before baking, make sure chickpeas are evenly distributed on the baking sheet in an even layer. Bake at 400 degrees F for 25 minutes. Open the oven and shake the pan every ten minutes or so. Chickpeas are done with golden brown and crispy on the outside.
Winter Bowls:
2 - 3 cups cooked lentils (according to packages or try season version of French Lentils)
1 cup roasted chickpeas
2 cups fresh argula
Seeds of 1/2 pomegranate
1 cup diced cherry tomatoes
1/4 cup feta cheese crumbled
1/4 cup italian dressing
slice avocado (optional for garnish)
Place arugula into a small bowl. Top with lentils, then pomegranate, feta, tomatoes. Toss together with Italian dressing and top with avocado.
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