Health and Fitness

For the most part, I haven’t had to worry about weight for most of my life.¬† Go ahead and hate me if you must ūüė¶¬† With the exception of a few years in retail, I have worked in health care for most of my life, so I have always had an eye on my diet and weight.

I also smoked, which some people feel relaxes them, but in fact, it is a stimulant. So when I finally quit smoking about 6 years ago in my 40’s, I gained 30 lbs and 3 pant sizes.¬† I no longer had the stimulant, nicotine on board, and I no longer had the metabolism of a 20 or 30 someone.

I have never believed in fad diets, so for me it always goes back to diet and exercise.  Bottom line, the only way you are going to lose weight and keep it off is to change your lifestyle, get active, learn how to read labels, and recognize what a portion size really looks like.  I will try to give more information along the way.

One thing I have found that helps in controlling portion size is to weigh my food. That helped me to recognize what a portion size was.  This particularly works well for me for pasta portions.  A serving of pasta is 2 oz.  In the past, I was probably eating the equivalent of 2 servings and twice the calories.  I bought this scale on Amazon for about $20.

After moving to a new area, getting a new house in order, and planning a wedding, I’ve put on a few pounds.¬† Now that I am adjusting to my new life, I need to get back to the gym, back to running, and work on getting my FIT body back.¬† If you would have told me, a former smoker of 23 years, that I would ever run a 5K (3.1 miles), I would have never believed it.

It took an entire year, but I finally ran the entire race without walking.

My first 5K!!!

Garlic Mashed Potatoes

As I mentioned, I recently married and there is a cultural difference between me and my husband. ¬†We are both Americans, but I am of German decent, and he is of Filipino decent. ¬†He did not know what the term “comfort food” meant.

Being of German decent, I am all too familiar with that term.  Growing up, I would eat mashed potatoes with bread, kinda of like the Polish Pierogie.  The starchier the better.  Anyway, in this recipe, I am using less butter and substituting low-sodium chicken broth for the milk.

The Recipe

6 medium potatoes, diced

1 T. butter

1 garlic clove, pressed

2/3 c. low sodium chicken broth

1 t. dried parsley

Salt and Pepper to taste

I have discovered a line of freeze dried herbs made by a company called Litehouse.  They are the closest in taste to fresh herbs, and they are so convenient.  Having high blood pressure, I try to use as little salt as I can without making the food taste too bland.  This is why I have  turned to herbs and spices to add flavor to my foods.

So, for this recipe, I started by peeling and dicing the potatoes.  I cooked them in water for about 20 minutes, drained them and set them aside.

In the same pot, I added the butter, sauteed the pressed garlic and added the parsley.

I added the potatoes, chicken broth, salt, and pepper, and mashed the potatoes with a hand masher. ¬†I don’t mind lumps, and John ate 2/3 of it!

Enjoy!  ~Nancy