This ‘n That

Thanks for enjoying Noah’s blog.  I got a kick out of it.

Just got a few things I wanted to talk about .  One is a tip that I got from Vickie.  Never heard or read it anywhere else, but I love it so thought I’d pass it on.  Vickie said that her daughter was a runner and wore two pairs of socks.  One thinner and smoother next to the skin, and the padded thicker sock on top of that (hope I am not misquoting, Vickie.)  I love it when I wear my socks like this, especially if I am going for a longer walk or hope to run.  They feel smooth and good on my feet and there is no rubbing or bunching or anything irritating at all about my socks.  Just feels very good.  Tell your daughter I said thank you, Vickie.

Also, that cheesecake recipe that I got from Georgie.  That stuff has a thousand uses!  I figured out today that for 80 calories (2 pieces or cups) you get 11 grams of protein.  Not bad.  I figured that out because I decided that this was what I wanted to eat when I got home from my walk, but I wanted to make sure it had enough protein.

cheesecake topped with pineapple, coconut and a bit of ginger infused granola.

I made a batch of Lori’s blueberry topping, and have used it a variety of ways.  It was also very good with the cheesecake bites.

So another thing that’s on my mind is something I read in the Intuitive Eating book this morning.  They were talking about reaching and accepting your ‘natural healthy weight.’  They included a series of questions about what your weight was at various times in your life, highest weight, lowest weight, how your weight compares to your parents, and then they asked this question:  what is your lowest stable weight without dieting?

To be honest, that really threw me for a loop.  I tried to think back to what my weight was when I was really young.  Looking at pictures, I would guess 145 at maybe age 15.  But I know I started gaining weight around then.  I was already as tall as I was ever going to be at age 13.  And I know I was trying various diets in high school and from then on.  I didn’t diet all the time.  But periodically I would give it the old college try, with various results.  I know it was when I was about 25-27 years old when I lost a lot of weight–84 pounds and got down to my lowest weight 124 pounds through a variety of ‘diets.’  And then I started gaining it back and got up to my highest weight (at that time) of 230 pounds.  That would have been in 1986 when I was 32 years old.  (I can remember that because I graduated from college that year and moved back to California.)  And then I just continued to gain a little weight over the years to a high of 255-257.  And I ‘maintained’ that weight for many years without dieting, except for one brief period of time where I went on a doctor supervised ‘fast’ and lost 60 pounds and gained it back IMMEDIATELY.   So the answer to that question is 255 pounds.  And that is not an acceptable weight for my ‘natural healthy weight.’  I don’t think I’ve ever been a ‘natural healthy weight’ for any length of time in my life.  This kind of makes me sad.  Oh well, I’ll think about that tomorrow when I can stand it better.

In the meantime, had a pretty darn good day.  It always seems a little weird to be home on a Saturday.

Noah and I got in a nice long (3+ miles) walk this morning.  We met a neighbor walking her dog, and her cat was following along behind.  Noah was a good boy. Using the Dog Whisperer’s calm assertive technique, we just kept walking.  We met some deer on the road TWICE.  He was quite excited about that.  Heard some turkeys and peacocks but didn’t see them.  No sticks today.  Just a nice brisk walk focusing on ‘walk nice.’

I liked the texture and dimensionality of the tree trunks here.

The road home (kinda looks like a little tunnel up there, doesn’t it):

After I did all the laundry and a little bit of sewing, I headed to the gym.  I alway go in the the little studio, which is usually empty, to do some warm-up exercises.  I like doing arm weight exercises on the bosu ball to practice my balance.  And then [drum roll please] I did two tabata interval exercises.  Yahoo.  Finally got over my reluctance to do these, and plan on adding them in to my beginning workout on a regular basis.  I did super sets of most of the weights today, and I am happy that I am increasing the weights I use slowly, and trading out a few of the machines for free weights.  Then I headed out to the pool.  The rain has finally ended, and it was a beautiful sunny day.  Just did about 10 minutes of lap swimming in the pool, and then hit the spa.  Ooh, I love those jets on my back and my legs and my arms after a good workout.  Then on to Starbucks.  This was a little plan I made this morning when someone was being very noisy and demanding and wouldn’t let me read.  And I had a lot of books I wanted to read.  So I took my book bag, got a big coffee, and brought my own treat (which might or might not have been healthy…)  THAT was an excellent time.

Well, I have so much on my mind.  But I will save it for another day.  The house monsters Sophie and Mr. Monk have asked for equal time on the blog, but that also will have to wait for another day.  Hope everyone is having an excellent weekend.

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8 thoughts on “This ‘n That

  1. Great post and it sounds like a really perfect day. And I can’t wait to hear what Mr Monk and Sophie have to say.

    The question about your natural healthy weight is really something. Really made me think. I don’t think I’ve ever been at a natural healthy weight. I can not exactly remember what I weighed in highschool or college, but I think It was 230-240. I know I feel better now than I did then due to exercise and healthier eating and I’m working my way through the 220’s. If I had a “magic wish” it would be that I’d “gotten this” when I was in my teens or 20’s .

  2. you have the sock thing exactly right
    thin sock goes next to body as a second skin
    thicker padded sock goes on top of thin sock
    the friction is then between the two socks
    and it avoids blisters
    ortho guy at shoe store told us

  3. changing socks as soon as they are damp is another key point.

    this was one of the things I was most worried about with oldest in europe – having the skin on his feet ‘break down’.

    one of the weekends that he was in another country touring, he told me he went and bought a package of socks – because he had not packed enough –

    kids and my feet have sensitive skin – and we have to be really careful.

    My husband can go with NO socks and not have his skin breakdown – but not all of the rest of us.

  4. I think they asked the nature weight question back assed. the questions should actually be –

    your habits support what weight level?

    or

    your habits stick you at what weight level?

    what weight level do your habits hold you?

    because when people hit/stick at a certain level – it is the habits that put/keep them there.

  5. Congrats on doing the Tabatas! They are a real pain and I don’t think I would do them if someone wasn’t forcing me to (hello Brad/Linda!) – so good on ya for doing them on your own!

  6. That cheesecake looks very good! I’ll have to try it (with regular sugar, though).

    I struggle with the natural healthy weight. I have never been there in my whole life before, so I feel like I am flailing around trying to figure out what goal is for me. I still don’t intuitively eat very well, because I think my body really wants to be heavier – a lot heavier.

    Yay for trading for free weights! 😀

  7. I have a present for you! Well 2 actually… high protein, sweet-tooth taming presents 🙂

    Chocolate Cheesecake

    • 4 teaspoons unflavored gelatin
    • ¾ cup boiling water
    • 3 cups 1% cottage cheese
    • ¼ cup + 2 tablespoons fat free cream cheese (3 ounces)
    • 1 cup Splenda granulated or sugar
    • 2 teaspoons vanilla extract
    • 3 ounces unsweetened baking chocolate (3 squares)
    • 2 tablespoons unsweetened cocoa powder

    1. In small bowl, combine gelatin with boiling water. Stir continuously for 2 minutes to dissolve.
    2. Place cottage cheese, cream cheese, Splenda, and vanilla in blender; pour gelatin mixture over and stir briefly with rubber spatula. Cover and process until completely smooth.
    3. In medium microwave-safe bowl, heat chocolate in 15 second intervals, stirring between, until melted. With blender running, use a flexible spatula to scrape melted chocolate into cottage cheese mixture. Allow blender to run until mixture is uniform in color.
    4. Pour mixture into an 8″ springform pan and refrigerate 2 hours or until solid to the touch. Serve chilled. Refrigerate leftovers, covered, for up to one week.

    Makes 12 servings

    Per serving: 101 calories, 4 g total fat, 3 g saturated fat, 3 mg cholesterol, 7 g total carbohydrate, 1 g dietary fiber, 11 g protein, 233 mg sodium.

    Raspberry Cheesecake Squares

    • 4 teaspoons unflavored gelatin
    • 1/3 cup boiling water
    • 2 cups 1% cottage cheese
    • ¼ cup (2 ounces) fat free cream cheese (preferably Philadelphia)
    • ½ cup Splenda granulated or sugar
    • 1 teaspoon vanilla extract
    • Cooking oil pray
    • 3 tablespoons sugar free raspberry preserves

    1. In a small bowl, combine gelatin with boiling water. Stir continuously for 2 minutes to dissolve.
    2. Place cottage cheese and cream cheese in blender, add Splenda and vanilla extract; pour gelatin mixture over and stir briefly with rubber spatula. Cover and process until completely smooth.
    3. Coat an 8 x 8″ square baking dish with nonstick spray. Pour mixture into pan.
    4. Place raspberry jam in a microwave safe bowl and heat for 30 seconds or until melted. Spoon jam over cheesecake filling and swirl with a knife tip. Refrigerate 2 hours or until solid to the touch. Slice into 9 squares; serve chilled. Refrigerate leftovers, covered, for up to one week.

    Makes 9 servings

    Per serving: 61 calories, 1 g total fat, 0 g saturated fat, 3 mg cholesterol, 5 g total carbohydrate, 0 g dietary fiber, 9 g protein, 206 mg sodium.

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