Several weeks ago I posted about a new eating plan. Here were the key points:
- Ditch the scale
- Give away clothes that don’t look good or don’t fit
- Eat consistently, real meals, every day. Make time for true sit-down meals.
- Eat whatever you want to eat. Nothing is off limits. 🙂
- Mantra: “I will have good days and bad days but my value is not determined by my weight and I intend to nourish myself at the start of each day.”
So – i have to say – it has been so good! I’ve had lingering hormone issues (PCOS) from some nutritional deficiencies in the past (several years ago) and this plan has really helped my health improve.
Here are some resources that I found helpful. They are articles about thin PCOS-ers (women who have PolyCystic Ovarian Syndrome but are not overweight), about restrictive eating habits, and recovery from disordered eating / eating disorders.
*I had trouble getting in this much food each day at first but I got used to it and my body has adjusted. I did not gain weight (actually lost 1-2 pounds).
**This article raises a few good points such as – 1) thin PCOS-ers should not fast and 2) they should eat higher carb. To be honest I don’t know how much I buy into the rest of her recommendations (such as cutting out entire food groups) but I do think that it’s important to be eating regularly and enough carbohydrates so your body knows it can rely on you to give it fuel.
One more note is that eating this way seems to have helped my stomach calm down. My IBS is having a period of remission and I couldn’t be happier.
What are your thoughts? Do you have PCOS or IBS and how have you dealt with either?
In an effort to improve my cooking skills, I have decided to learn how to cook meat better. Drumsticks were on sale at Westerly (organic and free-range – score!) so I picked them up.
Spicy Coconut Chicken Drumsticks
- 5 chicken drumsticks
- 2 tablespoons coconut oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 tablespoon rice vinegar
- Pat the drumsticks dry with a paper towel.
- Heat the coconut oil over high heat, add the chicken.
- Sprinkle the spices and vinegar over the chicken. Turn each drumstick over a few times to distribute the flavorings.
- Reduce heat to medium-low and cook, uncovered, for 4-5 minutes.
- Flip drumsticks and cook, covered, for another 4-5 minutes, or until cooked through.
So good! And the house smelled incredible. Bobby approved.
Do you like white meat or dark meat better?
I love dark meat. I always have.
I started a morning Mysore Ashtanga yoga practice this week at Pure Yoga East. My practice so far consists of:
Standing Poses (all 5B unless otherwise noted, and on the R & L sides if applicable)
- Padangusthasana (hands to big toes)
- Padahastasana (hands under feet)
- Utthita Trikonasana (triangle)
- Parivritta Trikonasana (revolved triangle)
- Utthita Parsvakonasana (side angle A)
- Parivritta Parsvakonasana (revolved side angle)
- Prasarita Padottanasana A (hands on ground)
- Prasarita Padottanasana B (hands on hips, elbows towards each other)
- Prasarita Padottanasana C (hands clasped)
- Prasarita Padottanasana D (grab big toes)
- Parsvottanasana (pyramid)
- Utthita Hasta Padangusthasana A (hand grabs big toe)
- Utthita Hasta Padangusthasana B (out to the side)
- Utthita Hasta Padangusthasana C (bend over leg in front, grabbing toe – only 1B)
- Utthita Hasta Padangusthasana D (hands to waist, toe pointed)
- Ardha Baddha Padmottanasana (tree with lotus foot, grab toe behind the back, fold fwd)
- Utkatasana (chair)
- Virabhadrasana A (warrior 1)
- Virabhadrasana B (warrior 2)
- Urdha Dhanurasana (wheel – 3x, 5B)
- Paschimottanasana (8B)
- Sarvangasana (shoulder stand – 10B)
- Halasana (plow – 5B)
- Matsyasana (fish – 5B)
- Sirsasana A (headstand 10B)
- Padmasana (thumb and forefinger together on knees, chin down, lotus, 10B)
- Tolasana (lotus, hands to mat, lift up, 10B)
It’s a lot to remember. And it is hard! Ashtanga yogis are hardcore.