The Diet

Looking good huh? So this is after dieting for 4 weeks. Not bad really, now I realize I didn't start out chubby, but I had some fat to lose and I did, it hasn't been too hard, although I still have more to go.  This is "a day in the life of Kristy". I am going to give you a general time, food (macro-nutrients), some supplements and then discuss particular meals and strategies for making them tasty in separate postings.

My diet contains lean proteins, vegetables, complex carbohydrates, whey and supplements.

My diet doesn't contain alcohol, sugar, snacks, dessert, soda, packaged garbage.

You are what you eat. 

Garbage in- Garbage out!

If you think you can eat dessert several times a week and still look lean and ripped, I hate to be the one to break it you you, but you cannot. Sure you can look good, and maybe even great, but you cannot even consider stepping on stage if you don't do the time with the proper nutrition. It's easy to cover it all up with jeans, t-shirts or spandex, a little more difficult in Underamour boy shorts. 

So...if you wanna look good naked......read on.

I don't eat like this all year, this is a competition diet, but I know some of you want to LOOK like you compete, so this is what it takes. Keep in mind my age, gender, size and activity level as that all makes a difference. 

This is a day I train in the morning (and to me, cardio isn't really training, lifting is training to me). It varies when I train with Roy at night.

I am up at 4:00 a.m. and I have a meal replacement drink (20 grams protein and 19 grams carbs) not just plain whey protein. I also have a serving of cooked oatmeal (not shown), 1/3 cup dry measure. It's just plain old cooked oatmeal, nothing fancy. If you eat steel cut they have a different carb measure so be aware of that. Much more carbs in the same amount of steel cut oats. I take lots of supplements but the ones you should really be concerned with are these:

5 grams glutamine

BCAA's in gel tabs

500 mg L-Carnitine

Green tea extract

multi vitamin

800 mg fish oil

I then dump 20 mg BCAA's into my drink to be consumed while training. I go through a lot of BCAA's.

Post training, within 30 minutes, (about 7:00am), another shake but this is whey protein (as opposed to a meal replacement shake) so it's almost all protein, but a few grams carbs. I have 1 & 1/2 scoops of whey protein blended in a blender with 1 cup water, a two handed scoop of ice, 1 SMALL (6 inch) banana and 5 grams glutamine. I like chocolate or chocolate-peanut butter flavored whey.

500 grams L-Carnitine

BCAA's (gel tabs)

Green tea extract

This is the most important time for quick absorbing carbs (the banana) and then the whey which is more easily digested than whole food. It is also important to ingest it right away, as soon as possible after training. Your body needs the nutrients to build and repair, even if you don't think so.  This post training meal is probably the one single most important meal you will ingest in a day! Make it a good one.

10:00 a.m. is my largest meal and the one I most look forward too! It is my second and last serving of starch (the first was at 4:00 a.m.) I have 4 ounces chicken breast, 4 ounces brown rice, 1 cup broccoli.

5 grams glutamine

BCAA"s (gel tabs)

1 gram CLA

500 mg L-Carnitine

800 mg fish oil

water

1:00 p.m. is 4 to 5 ounces baked tilapia, 1 cup asparagus and 15 raw almonds.

water

4:00 p.m. is a big salad (3 cups) of greens- spinach or super greens, something with nutrition not iceberg or romaine; about 1/4 cup cucumber, 1/4 cup sliced endive and maybe a couple sugar snap peas; 4 ounces broiled shrimp, 1 teaspoon olive oil, rice vinegar and sriracha sauce (hot sauce).

5 grams glutamine

water

8:30 p.m. is a scramble made with 3/4 cup egg whites, 2 ounces lean meat (steak or chicken), 1/2 cup sautéed greens (chard, kale, spinach), and 1/2 cup sautéed vegetables (red onions, mushrooms, tomatoes).  Salsa.

5 grams glutamine

BCAA's

1 gram CLA

800 mg fish oil

500 mg L-Carnitine

water

Bed time is a cup of herb tea, ZMA, Inositol, Night Time Herbs. RIGHT after eating! Who says you shouldn't go to bed with a full stomach!? 

Over the next few days I will discuss what I change when I lift at night (because I still go to the gym at 5:00 a.m. those days), what variations I make on the food, how I cook it all and the reason for such silly things as 15 almonds or 1 teaspoon oil! 

Did you notice all my plates had green stuff on them?

I will try to delve into the supplements too, but this can be a very personal issue. Some people are for 'em and some are against 'em!

Fruits of Our Labor

Good things in life take time, and to me, the most satisfying is something I have grown. I know what's in the soil, what's on the plants, how fresh it is.


Every year we plant fava beans, not only do we love to eat them, but they put nitrogen back into the soil, so our tomato crop will be healthier that summer.

The plants grow tall and don't require any care at all really, they are watered by the winter rains. Sometimes you need to go pick snails off them and chuck em against the fence (ha ha!)

Or sometimes they get so tall, you need to stake them up as they will fall over and break. You can even play hide and seek amongst the lush foliage. I went out to the yard on Saturday and picked a basket of beans. They are labor intensive to prepare, but absolutely nothing tastes as good as fresh baby fava beans.

As I picked I kept seeing more and more, I will need to start picking every couple days now. I will take them out of the fleshy pods, then par boil them and then pop the tender insides out of the shells.


It's not too bad really, "the beauties" stopped by and they helped, so did David, it becomes sort of like a coffee clatch, you sit around sipping sparkling wine and shelling favas.


You will find that you eat more vegetables if you grow your own, or buy ones from a farmers market that taste like a vegetable instead of a plastic bag. 


Another thing that takes time but is worth all the effort? Kids. Here is my "kid" Saturday night before he was heading out to the prom. Like favas, he wasn't too demanding, once in a while I had to "straighten him out" but all in all, he was worth the effort, as all good things in life are.

Salmon Poached in Herb Broth

David asked if I would make “the salmon in the broth”…I knew what he meant, I love the dish. You really cannot eat anything that is as tasty and healthy as this in the springtime, a perfect lunch or dinner.  This was the dinner we had after my birthday lunch at Chez Panisse, even Cooper loved it.

This recipe can be altered to fit a pre competition (not less than 6 weeks out for me) or a dieter, or a non dieter, just by not adding the olive oil.

Don’t let this recipe scare you, in fact, I have made this with almost completely different ingredients and it has been wonderful. I have used chervil instead of tarragon, shallots instead of green onions,  fava beans instead of peas, because I believe that cooking is an art, not a science and you shouldn’t worry about measurements or specific ingredients too much!

This is salmon that is poached in an herb broth, served with spring vegetables such as sweet peas, favas or asparagus (I use all!)

For 3

½ bunch tarragon (1 tablespoon chopped and set aside)

½ bunch chives (1 tablespoon chopped and set aside)

1 ½ cups water

½ cup white wine

½ cup parsley leaves

2 medium green onions, white and light green parts cut into thirds

1 celery rib, cut into thirds

1 garlic clove, smashed

1 large thyme sprig

½ teaspoon coriander seeds

¼ teaspoon black peppercorns

1 ½ by ½ inch strip lemon zest

Kosher salt

3 6 ounce skinless center-cut salmon fillets

½ cup fresh shelled peas (or frozen)

½ cup blanched asparagus, cut into ½ inch pieces

1/8 cup extra virgin olive oil

In a medium saucepan, combine the unchopped tarragon and chives with the water, wine, parsley leaves, green onions, celery, garlic, thyme, coriander seeds, peppercorns, lemon zest and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat to moderate and simmer the broth for 20 minutes.

 Strain the vegetable-herb broth into a very large skillet; discard the solids. 

Bring the vegetable-herb broth to a simmer. Season the salmon with salt and carefully add the fillets to the skillet, skinned side up. Bring the broth back to a simmer. Cover the skillet and reduce the heat to moderately low.

Cook the salmon for 3 minutes, then turn the fillets and add the fresh peas. Cover and cook until the peas and asparagus (or favas) are bright green and the salmon is barely cooked through, about 4 minutes.  (Yes I have an extra piece of salmon, it was a funny shaped piece and it was removed very quickly and eaten as a snack!)

Using a slotted spoon, transfer the salmon to shallow bowls and scatter the vegetables on top. Whisk the olive oil into the broth. Pour the broth over the salmon, sprinkle with the chopped tarragon and chives and serve. 

My Diet

I have mentioned several times how I have changed my diet. I thought I would explain a bit of what I have done.

I weigh my food year round, at least the protein and the starches. I don't weigh vegetables as you can eat as many of those as you like, provided you don't mistake one of the starchy vegetables which for diet purposes are considered "starches" for a "vegetable" (that would be things such as peas, corn, winter squashes).

So, I am always adhering to some "diet" although I relax it quite a bit when I am not in the cutting phase. I believe that this makes me more successful when I do need to drop the body fat as I never let myself get overweight, and I don't pig out for months at a time.

I have been reading some books that have inspired me to make a few changes, very slight ones and that is all I need as my diet is fairly dialed in year round anyway. I don't pack on 20 extra pounds in the winter just to have to lose it in the spring, I don't believe in that, and not many people do any longer, research has proven it is not necessary to gain a great deal of excess fat just to gain lean mass. If you eat properly, you will gain properly.

Here is an example of my lunch (meal #3) on Sunday:  3 ounces black beans, 1 cup mushrooms, one cup oven roasted cauliflower (with paprika), 1/2 cup Brussels sprouts and 4 ounces thin chicken breast with Mrs. Dash and some lemon. Very satisfying and filling! I eat a lot!

So what I have done is simple, following my past successes I have reduced my starches on meal 3 and 4 each by one ounce, and on meal 5 all together. 

I have replaced the starches in meal 5 with kabocha squash, or one extra cup of vegetables. I like kabocha squash as it is satisfying like a yam or potato, but without the carbs!

1 cup has 30 calories and 7 grams carbs, whereas if you had butternut squash you would be eating 82 calories and 22 grams of carbs!

I have also increased my overall vegetable intake by about 1/2 to 1 cup more at each meal, which means I am eating 1 1/2 to 2 1/2 cups of vegetables at a time. So - decreased starchy carbs, increased fiberous carbs.

I am not so hungry, I am getting carbs through vegetables but not the starchy variety that tends to be stored as fat.

I have also stopped eating brown rice, replacing it with beans or lentils. I have eaten rice on occasion, but not everyday as in the past.

In addition, I am eating 3 to 5 raw nuts (almond, cashew or macadamia) or 2 tsp oil (olive, flax, Udo's, CLA) prior to or with each each meal containing starch.

I am eating the nuts/oil just prior to each meal to reduce the insulin response for the meal. Eating the nuts or oils will help control the rate of entry of glucose into the bloodstream. So slower entry, less insulin is produced.

The reason why you do not want a rapid rise of insulin is it will cause too much glucose to be taken up by the cells, which results in low blood sugar, which in turn stimulates the appetite for more food!

I have also continued having a post training carb and protein drink, although it isn't a huge one like I might have when not cutting fat. I think this has helped me to hold onto the muscle and still look full and round, while losing the overall bodyfat. I don't have much more to lose, maybe 3 or 4 pounds at the most. It's hard to tell until I see it, but I will stick to the diet, and I won't be doing an insane amount of cardio, as I don't need to, I don't have a lot of fat to try to lose.

My post training drink has 26 grams carbs in it, I will probably stop that about 4 weeks out, and right there I should start to lose and tighten up more.

Cooking

Me in my kitchen, I love to cook. This is my winter chef's jacket, it's thick and gets hot. My summer and spring jacket is black with short sleeves. I like them because I don't ruin my clothes with splatters.

I know, you are thinking, "she cooks? right, she's always on a diet!"

I understand why you think that, even a fellow at work the other day said to me "you don't eat cheesecake right? You don't even eat anything humans do"

I think he was trying to be funny, but I wasn't laughing, in fact, I found it a bit sad.

I enjoy what I eat, I feel better eating healthy and I shall probably live to have a better quality of life because if it. I also love to eat some "human" food too, I just don't do it all the time.

There are so many wonderful foods that can be eaten, and can be delicious yet not be full of sugar and fat and thousands of calories.

If you make healthy foods the main part of your diet, and allow yourself to eat some of the other foods, you won't feel so cheated.

So exactly what is a healthy diet? It's not rocket science and it's not difficult. Now to diet down to lose all excess bodyfat, that is a science, but we won't be talking about that today.

Eat several small meals a day: This can range from 4 to 6 depending on your activity level. The goal is to never get to a state of ravenous hunger, and to keep your body fueled and blood sugar level. A meal for someone who isn't very active can be an apple and 2 Tablespoons of peanut butter. And then someone like me, who is fairly active and who eats 6 meals of almost all the same size, eats two lunches consisting of 4 ounces protein, 4 ounces starch and a cup of vegetables in each lunch (one at 12:00 and one at 3:30)

Eat what "humans" do: Natural, unprocessed foods. Lean meats, fish, vegetables, fruit, nuts, whole grains. Stay away from packaged foods which will not do you ANY good.

Drink lots of water:Your body needs water to function. Water allows your body to maintain it's temperature; it flushes waste; it keeps skin moist; it cushions your joints, it protects your nervous system.

Eat slowly and enjoy the meal: If you rush through your meal you are likely to keep eating even after you are full. You will eat faster than your body can signal your brain that you are full, and then you will over eat.

Eat the right portions: Protein source should be the size of you open palm (not hand, the palm only!). Starches should be the size of your closed fist, no more! Vegetables should cover most of your plate.

Experiment and be open: I try different vegetables and combination all the time. You don't need to eat "breakfast" foods in the morning and "dinner" foods at night. Let your imagination run wild!

Prison Loaf

I just read an article by Tovin Lapan called "Shawshank revulsion: Loaf used as punishment in jail"

It's about a form of punishment reserved only for the worst prisoners, and they are fed this loaf and apparently break down and turn into compliant pussycats after a few days on it.

What I found so interesting, is that it sounds quite similar to food I eat, voluntarily. I am wondering about the fact that I am eating the same foods as prisoners, yet I can go for months, and not break. It must be the fact that I am choosing to eat it. Or maybe it's because I am not in prison? Who knows....

I don't have enough room to post the entire article here, but just so you can get the "flavor" of it, here you go:

On Christmas Day, the inmates at Santa Cruz County Jail will get a welcome respite from their regularly scheduled, nutritious but mostly unexciting high school cafeteria-style meals -- glazed ham with sweet potatoes and ice cream for dessert.

If an inmate has been behaving poorly, however, while all his incarcerated compatriots dine on one of the few special meals of the year, he will instead be forced to feast on "the loaf."

Otherwise known as the disciplinary diet loaf, prison loaf and management loaf, when all else fails in disciplining an inmate -- be it loss of visits, free time or other privileges -- the deputies turn to this bland log of meat and vegetables to get the disruptive inmate to follow the rules.

It only happens once or twice a year, according to officials, but where other corrective measures fail, the loaf is typically successful.

"Usually, they only last a couple days on the loaf before they agree to comply with directions and are given normal meals again," said Tim Sanford, the jail's food service manager for 15 years.

The loaf -- by most accounts, a highly effective measure in getting inmates to follow rules -- is the only example of food being used as discipline in the correctional system, and has been challenged under the Eighth Amendment as cruel and unusual punishment in several U.S. states.

The loaf looks like it is constructed from layers of particle board, and little kernels of corn and slivers of carrot jut out from the insides when its is bisected. It does not taste bad, but rather is so dry and lacking in flavor as to be at best unappetizing and at worst better used mixed with milk to make a nice Spackle. It is served with two slices of wheat bread and, instead of the typical serving of milk, a cup of water.

 

CALIFORNIA RECIPE FOR DISCIPLINARY DIET LOAF

INGREDIENTS

2 1/2 oz. nonfat dry milk
4 1/2 oz. raw grated potato
4 1/2 oz. raw carrots, chopped or grated fine
1 1/2 oz. tomato juice or puree
4 1/2 oz. raw cabbage, chopped fine
7 oz. lean ground beef, turkey or rehydrated, canned or frozen Textured Vegetable Protein (TVP)
2 1/2 fl. oz. oil
1 1/2 oz. whole wheat flour
1/4 tsp. salt
4 tsp. raw onion, chopped
1 egg
6 oz. dry red beans, precooked before baking (or 16 oz. canned or cooked red kidney beans) 4 tsp. chili powder

DIRECTIONS
Shape into a loaf and bake at 350-375 degrees for 50-70 minutes.

SOURCE: California Code of Regulations Title 15 

Tomorrow: the recipe I am eating that is similar. Turkey Oatmeal muffins, a recipe from Jamie Eason.

There is a lot more to the article, such facts as the states which have banned the loaf! You can find it here.

Ratatouille

My good friend belongs to a CSA (Community Supported Agriculture). Hers is the typical setup, you sign up for a certain length of time, say 6 months and every week, ya get what ya get!

Mine, I get a choice if I want to buy it each week, either I say yes or no, and it's at work, easy to walk over and get it, so I have the best of both worlds.

My friend is also quite the jet setter, she is always going here or there, often out of town for a few days. I love it! Why? Cause she needs someone to eat her veg!

She gets her delivery every Wednesday, so when she is  planning a trip, I get an email from her with her itinerary and I get the food. A week ago I got the delivery and when I opened it up,and took stock, I had eggplant, tomatoes, basil, onions, peppers and squash, why it was ratatouille in a box!

I pulled out my Chez Panisse cookbook and got to work, you can see most of it all diced up in the picture above. That's what takes the most time, the dicing and slicing. Once you do that, it comes together quickly.  

Ratatouille is best served cold, odd I know, but it is and that makes it even easier to prep ahead. If you have never had it, it is a French vegetable stew, not lots of liquid, but a creamy, rich texture that goes great with fish, grilled meats or chicken.  

Don't let this recipe, or ANY recipe scare you. Cooking is an art, which means you create it with what you have. If you don't have one ingredient, it does not ruin the dish, it merely changes the dish. The absolute only time you must have all ingredients is in baking, and baking is a science.

I have never been very good at baking, I think I am more artistic!

1 large eggplant
Salt
3 onions

3 red bell peppers (or any color)
4 summer squashes

5 tomatoes
10 cloves garlic
Extra virgin olive oil
Hot pepper flakes

1 large bunch basil (about a 1/2 pound)

 

Set aside a handful of the basil leaves for garnish and make a bouquet garni with the rest by tying kitchen twine (cotton only!) all around it like a bundle.

Cut eggplant into 1/2 inch cubes (leave skin on), salt liberally and leave it to drain in a colander.

Peel and cut up the onions, the peppers, squashes, and tomatoes, keeping them all separate. Everything should be cut into pieces about the same size as the cubed eggplant.

Smash and peel the garlic and chop it coarsely.

Press down on the eggplant to extract more water and dry it.

In a heavy bottomed pot, heat some of the olive oil and gently fry the eggplant until golden. It will stick, and get a little mashed up, don't worry. Drain and reserve the eggplant.

Add more olive oil to the pot and over medium low heat start sauteing the onions. When they are soft and translucent, add the garlic, the hot pepper flakes and the bouquet garni. Stir for a minute.

Toss in the peppers, cook for a few minutes. Add the squash, cook for a few minutes, then add the tomatoes.

Cook about 10 minutes, stirring occasionally then add the eggplant and cook another 15 to 25 minutes until everything is soft and the flavors have melded together. Remove the bouquet garni, pressing on it to extract all the flavors.

Adjust the seasoning with fresh chopped basil leaves, salt, pepper and a little extra fresh chopped garlic if you like.

Serve warm, cold or room temperature.

 

 

 

 

I have mine with a piece of fish, David and Cooper spoon a large helping on their plates, drizzle with extra olive oil and have it with grilled Italian sausage. 

Ratatouille is a wonderful, earthy taste of Provence, give it a try you may have only a week or two left for those wonderful ingredients as winter is soon upon us.

Cream of Rice with Chicken

I have really been enjoying this concoction.  It is my breakfast pre-competition but I certainly plan to eat it more often!

1 serving cream of rice (or steel cut oats or oatmeal)
1 serving sauteed ground chicken breast or chopped cooked chicken breast  (for me that is 4 ounces)

Warm in the microwave, stir in plenty of splenda and cinnamon.

This provides the starches and protein you need for a compete meal, in place of my usual bowl of oats and a cup of microwaved egg whites.

Don't be afraid to eat "dinner" foods for breakfast, or "breakfast" foods for dinner. In fact, a favorite dinner of mine is a cup of egg whites, and about a cup and a half of mixed vegetables such as chilies, mushrooms, zucchini and then 3 ounces of brown rice or beans. Microwave all together, and if not in competition prep, you can add some fat free or low fat cheese, and plenty of salsa or hot sauce!

Fruits and Vegetables

Everyone should make vegetables and fruits a mainstay of their diet. Not only do they provide nutrients, vitamins and minerals, they provide bulk and fiber which help you to feel full and keep your body functioning properly.

Variety is they key, and eating seasonal produce will ensure that you get many different fruits and vegetables all year long.

I have written many times about the CSA that I belong to, a CSA stands for Community Supported Agriculture, where the farmer delivers directly to a central drop off for subscribers or to your home. I work at San Jose State University and they have a CSA program there, I pick up my produce every Tuesday.

I don't have a choice as to what I am receiving, I get what is seasonal and ready that day. I love it! I eat everything and have learned to love so many different vegetables that I wouldn't normally buy at the grocery store. This is a picture of one of my deliveries.

I read a short article in the paper recently and fruit and vegetable consumption in the United States is down, and it is no wonder we are a nation of overweight people with heart disease, here is an excerpt of that article:

Most Americans still don't eat vegetables often enough, and fruit consumption is actually dropping a little, according to a new government report released Thursday.


The federal Centers of Disease Control and Prevention found that last year about one-third of U.S. adults consumed fruit or fruit juice at least twice a day. That's down slightly from more than 34 percent in 2000.

Only about 26 percent ate vegetables three or more times a day, the same as in 2000. The statistics come from a national telephone survey of hundreds of thousands of Americans.


No state met federal goals of three-quarters of Americans eating enough fruit, and half enough vegetables.

California ate the most fruit and Tennessee was best with vegetables.

Chorizo Turkey Cutlets

We returned home from a lacrosse game, about an hour and a half later than I thought we would. Of all people, I didn't bring food with me! The game was a one hour indoor game, and was smack dab in between meals.

Shaydon Santos, the program director asked Cooper to stay a bit longer, Telemundo was filming and wanted some of the Cali*Lax players in the footage.  

 
By the time I got home, I was hungry and missed a meal. Missing a meal is a real problem when you are prepping for a competition, it may even be worse than eating too much!

I had a rice cake and some peanut butter to hold me a bit, then started making dinner.

David was making cooper "a little snack". He had a chorizo quesadilla, dripping in melted cheese. It made me really, really hungry for chorizo. I knew the cheese was out of the question though.

Dinner was turkey cutlets, they are pre sliced, thin rounds of turkey breast that cooks very quickly. I decided to make turkey cutlet chorizo!
 

I got a large non-stick skillet, sprayed it with olive oil cooking spray, then placed the turkey cutlets in the pan. I generously sprinkled them with chili powder, onion powder, garlic powder (be sure to use the powders and not the salts), pepper and salt.

Once they browned, I turned them over and sprinkled the same thing on the other side then poured in a generous amount of red wine vinegar, which sizzled and began to cook off quickly. One more turn, a bit more vinegar and it was done.

I served it with a side of plain brown rice, (2 ounces), I am now eating to lose fat so starches are restricted, steamed cauliflower and a mixture I had made the previous day of roasted cubed eggplant and sauteed red bell peppers, poblano peppers, and pimiento de padron peppers.

It satisfied my chorizo craving, and I now have a new tasty meal in my repertoire.

Halibut

I love fish. Even before I started competing I loved fish but never ate it very often, for some reason I was "afraid" of it. I don't mean that fish scared me, but the preparation did. I was always sure I would over cook it, dry it out, burn it, something. It just seemed daunting and I am an accomplished cook.


Now I eat fish up to 5 times a week, and I make it so many different ways, I sometimes forget what I did.

Friday night I came home, and made (for 1), halibut with paprika and chives, roasted butternut squash and par boiled green beans. It was great!

The green beans are par boiled in salted boiling water for one minute, then drained. I like them hot, room temperature, cold, it makes no difference.   The boys were going to have green beans too so I made a big batch.

The butternut squash was already cooked. A few days prior, David had cut it up into large chunks, I then sprinkled salt, pepper, chili powder and a dash cinnamon on it and roasted it in a 400 degree oven until it  was soft and tender. All I needed to do tonight was warm it in the microwave.

Then the halibut.  I heated a small cast iron skillet very hot, then sprayed it with olive oil cooking spray. I coated the halibut with salt, pepper and smokey paprika and seared it quickly on both sides, then reduced the heat and cooked it a few minutes longer on each side until just cooked through.

This formed a nice crust on the outside and moist, tender fish inside.  I poured on a bit of mustard vinaigrette (fat free, homemade), sprinkled fresh chopped chives from the garden all over, and I was set.

 I enjoyed every bit of it.



And David and Cooper? I made them pork chops with shallot-blue cheese, steamed new potatoes with chives and green beans.

Here is their dinner

It was a happy household.

People Watching

I love to sit outside and eat, watching people walk by. Everywhere in in Spain and France they will cram as many teeny tiny tables together as they can possibly fit onto a small sidewalk space, right up to the street edge, with cars and motorbikes zooming past, fumes everywhere, the tables as so close you sometimes have to crawl over other people to get there.

The funny thing is, these are considered the most desirable spots!

Not here though. At least no where that I have been in the United States. We are not generally a very social society. Yes, we do all have friends and we socialize with them, but we are very much into our private spaces, our own, plush surroundings, where no one can come close or bother us.
  

On the other hand, in Europe, you can sit and have a drink, water if you like, order some food if you want and continue sitting, and watching. The people watching is amazing.

I like to sit outside and look at everyone. I can tell who feels confident about themselves, and who is dressed up but feels uneasy because their clothes just don't fit right.

If you are comfortable in your own skin, you should feel right at home in just about anything. If you are not, it is time to look at your diet and your exercise (or lack of).

Take the stairs not the elevator; park in the outer most space at the grocery store (keeps those pesky carts from dinging your car too); go for a walk around the block after dinner instead of watching TV; walk your dog; walk your partner; walk your neighbor! It's a great way to catch up on things.

And food, well that is a subject I can go on about for ages. Let me just say here: avoid packaged foods. Don't eat at fast food restaurants. Limit any restaurant or pre-made foods. Be beware of "low fat" or "fat free", they often have just as many calories as the full fat versions. Learn to love vegetables. Drink more water than you can imagine. Limit alcohol to special occasions.

Feel good about yourself.

Grilled Vegetables

I eat a great deal of vegetables, more than anyone I know. I am always looking for new ways of doing things, after all, "variety is the spice of life" right?

So, I grilled carrots. They turned out really good! David suggested par boiling them ahead of time the next time I do it, and I may or may not. I actually like the somewhat crunchy texture these had. When  you are dieting for a competition, things can get rather boring and texture is always a pleasant surprise.

You really don't have to use oil to grill all of this, and I know most people will use it, it is up to you, and depends on what your goal is. If you just want to be healthy, then go ahead and brush a bit of olive oil on everything before you grill it. Me? I never do, any time of year and I am used to it that way.

I have a couple big heads of radicchio, cut into thick wedges, big green onions, a couple different squash and pimientos de padron (from my garden) which are small peppers meant to be fried in olive oil, salted and eaten as an appetizer, they are a Spanish dish.

And my carrots.

I suppose it's almost like my "clean your fridge out salad" except this is all from my CSA delivery.

I then cut the carrots into chunks, chopped the green onions, roughly chopped the radicchio and left the squash sliced in thick slices.

I put some into small zipper bags and froze it, for those busy days when I will not have time to cook my lunches. The rest I put into the refrigerator, I will eat it all within a couple days.

Th grilling does add a nice flavor, boiled or steamed vegetables can get boring. Give it a try!