Making Changes

For too long, I've taken my life and my health for granted. Sure, there have been periods where I've made some vague effort and there was a period where I made a solid effort and oh my gosh, I felt so much better physically and even emotionally.

Then, as we all know, I not only dropped the ball, but I then kicked it into the neighbor's yard. You know, the one who has the dog like the one in Sandlot? The yard that has the high fence, the scary dog, and you're terrified to step one foot into it? Yep, for the past few years, that's where my ball has been and for whatever reason, I've been terrified to go and get my ball back.

A few months ago, I decided that it was time to creep around the yard to see if I could find a way in. I cut soda out of my life and I tried to increase my water intake. I don't know if it's helped any, but it certainly hasn't hurt.

Then, just over a week ago, I went and had my yearly blood work done and the results terrified me. Not only was I anemic (brought on by an ugly depo-provera reaction where I have an over the top heavy period that lasted a month straight), but I'm also borderline diabetic. Granted, that result could be from the anemia, but is it really worth that risk?

So, after a few days of meltdowns and panicking, I decided that it was time to step a foot over the boundary line and into the yard and to find my ball. After all, drool covered or not, it's my ball, not someone else's. Nobody else can fix this for me. This is something that I have to do for myself. I need to pick up the ball, wipe off the dust, drool, and anything else that's collected on it and relearn how to handle it.

What does all this ball talk mean? It means that I've recommitted to keeping soda out of my life and out of the house. I've been limiting myself to one a week and sometimes I don't have any. I've been drinking more water. It's still not enough but any is better than the none that I was doing. I've walked into my kitchen and I've started cleaning it up so that it can be used properly. When I went shopping this past weekend, I created a meal plan in advance and stuck with my list.

I was and am proud of all of those inchings into the yard, but yesterday, for the first time in a very long time, I didn't inch. I took an actual step. Instead of just having a meal plan and ignoring it, I followed it. I unloaded groceries from the car, I washed up what I needed and I made a rather tasty Indian Curry for dinner last night. Other than the tomato paste, there wasn't a single processed ingredient in it. Even the sauce was made from scratch. It had veggies in it and things that are good for a person to eat. After dinner, I even packaged up the leftovers and washed up the dishes. This, I am incredibly proud of.

You see, it's incredibly easy for me to become overwhelmed and instead of running with the ball, I just kind of nudge it along and then forget about it under a bush or something. Except last night, even when something else was overwhelming and upsetting me, I didn't. I followed through. I followed through and now have delicious lunches for the rest of the week.

Then today, I took another step and instead of driving to the post office, I walked there and then came back the longer route. It's not huge, but it was .69 miles that I walked instead of drove. The weather was warm, the leaves crunchy underfoot and I feel all the better for doing it. Small changes. 15-20 minute a day changes, but pretty soon I'll be seeing just what I can do with that ball and with my life...the life I want to be around for.

Recipe: Shrimp Scampi

Ingredients:

4 teaspoons olive oil

1.25 pounds medium shrimp; peeled and deveined

6-8 garlic cloves, minced

1/2 cup low-sodium chicken broth

1/2 cup dry white wine

1/4 cup lemon juice

1/4 cup + 1 tablespoon minced parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 lemon slices (optional)

1. In a large nonstick pan, heat the oil. Saute the shrimp until just pink, 2-3 minutes. Add the garlic and cook, stirring constantly, about 30 seconds. With a slotted spoon, transfer the shrimp to a plate; keep hot.

2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup parsley, salt and pepper. Bring to a boil. Boil, uncovered, until the sauce is reduced by half. Spoon over the shrimp. Serve, garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley. 

Serves 4.

Per Serving: 184 calories, 6g total fat, 1 g saturated fat, 219 mg cholesterol

Recipe: Cod with Parsley Sauce

Ingredients:
1 cup low-fat (1%) milk
1.25 pounds cod fillets, cut into 4 pieces (if you can't find cod, try halibut, grouper or perch)
4 teaspoons reduced-calorie margarine
3 tablespoons all-purpose flour
1/4 cup low-sodium chicken broth
2 tablespoons minced parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. In a medium skillet (over medium heat), heat the milk. Add the cod and poach, covered until fish is just opaque in the center, 4-5 minutes. With a slotted spoon, transfer the fish to a platter. Be sure to reserve the milk.

2. In a medium sized saucepan (over low heat), melt the margarine. Add the flour and cook until bubbling (about 2 minutes). Remove from the heat and whisk in the milk and broth. Add the parsley, salt and pepper. Return to heat and cook, stirring constantly until the sauce thickens (about 3 minutes). Pour over the fish.


Serves 4.

181 calories, 4 g total fat, 1 g saturated fat, 63 mg cholesterol, 456 mg sodium

Recipe: Shepherd's Pie

Ingredients:

1 tablespoon reduced-calorie margarine

2 tablespoons all-purpose flour

1 cup low-sodium chicken broth

1 teaspoon reduced-sodium soy sauce

2 cups cubed cooked chicken breast

2 carrots, sliced and blanched

1 cup chopped cleaned spinach leaves

6 scallions, chopped

1/2 cup thawed frozen corn kernels

1/2 cup evaporated skim milk

1 teaspoon dried thyme leaves, crumbled

1/2 teaspoon ground marjoram

3 medium russet potatoes, cooked, peeled and mashed

1 tablespoon grated Parmesan cheese

1/4 teaspoon paprika

1. In a medium nonstick saucepan, melt the margarine. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly for 2 minutes. Whisk in the broth, soy sauce and 1/4 cup of water; bring to a boil. Reduce heat and simmer, stirring constantly until thickened (3-4 minutes). Preheat the oven to 400; spray a 2-quart casserole with nonstick cooking spray.

2. In a large bowl, combine the chicken and remaining tablespoon of flour. Stir in the carrots, spinach, scallions, corn, milk, thyme, marjoram, and the sauce. Transfer to the casserole. Top with the potatoes, spreading to cover the filling completely. Sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden brown. (30-35 minutes).

Serves 4.

Per serving: 268 calories, 3g total fat, 1 g saturated fat, 51 mg cholesterol, 209 mg sodium

Recipe: Beef Stew

Ingredients:
4 teaspoons olive oil
1 tablespoon minced onion
1 tablespoon minced carrot
1 tablespoon minced celery
1 pound beef round, cut into 1.5" cubes
1 cup chopped canned plum tomatoes, with juice
1/2 cup dry red wine
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried leaves
1 bay leaf
salt and freshly ground pepper, to taste
8 frozen pearl onions
2 carrots, peeled and cut into 1" chunks
4 medium potatoes, peeled and cut into 1" cubes
1 cup thawed frozen peas
1 tablespoon minced flat-leaf parsley
1 tablespoon minced mint

Instructions:

1. In a medium nonstick Dutch oven or heavy saucepan, heat the oil. Saute the minced onion, carrot and celery until translucent, 5-6 minutes. Add the beef and saute until browned, about 5 minutes. Add the tomatoes, wine, thyme, bay leaf, salt and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, about 45 minutes.

2. Add the pearl onions, carrots, potatoes and 1 cup hot water. Cook, covered, 40 minutes.

3. Stir in the peas; cook 4 minutes, then add parsley and mint and cook 1 minute longer. Discard the bay leave.

Serves 4. Serve with salad, fresh baked bread or biscuits.

Per serving: 356 calories, 8g total fat, 2 g saturated fat, 51mg cholesterol, 511mg sodium, 41 g total carbohydrate, 7 g dietary fiber, 25 g protein, 75 mg calcium