Fear – A surprising feeling for me

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I recorded this video in my car when I got home last night.  It has to do with the pictures below.

https://www.facebook.com/paul.mcintyre.royston/videos/10153627015705926/

Most pictures that we see in media like this have an ‘After‘ picture beside them and these do not.  These pictures are me in the flesh, me as I am now.  One of the key facets of the FAT Project is that it is a journey and this is just the beginning.

I am proud to me, I am proud of the life I lead.  I also like being the biggest and loudest person in a room.  I no longer believe I have to be the physically biggest person to be that away – well I am starting to heal myself on that one.  Presenting Paul at 399lbs after a 3km walk in the woods.

Front shot at 400 lbs

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Recipe: Chicken Pot Pie Soup One of our favourites!

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Chicken Pot Pie Stew

1 tbsp oil (I use avocado or grape seed oil)

1 medium onion, diced

3 cloves of garlic, minced

2 cups each celery and carrot, chopped

1 ½ tsp poultry seasoning

½ tsp salt

¼ tsp pepper

3 – 4 cups chicken stock

4 medium potatoes, diced

2 bell peppers, chopped

1 zucchini, diced (optional)

1 cup frozen peas (optional)

2 – 3 cups cooked chicken or turkey, diced

¼ cup flour

¾ cup milk of your choice (I often use almond)

Method

Heat oil in a large pot, add onion, garlic, celery and carrots; cook until carrots are just tender.  Stir in poultry seasoning, salt and pepper cook for 1 minute.  Add chicken stock just to cover vegetables and bring to boil.  Once boiling, add potatoes and peppers, cook until potatoes are soft.  Add zucchini and peas if using and cooked chicken or turkey.  Heat through.  Mix flour and milk in a separate cup, stir into stew and simmer on low.  Adjust seasonings to taste.

*We are trying to remember where we sourced this from.  We’ll look through cookbooks to see if anything comes up!

 

Hangry

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Wow did I get hangry on Sunday.

Urban Dictionary Definition: When you are so hungry that your lack of food causes you to become angry, frustrated or both.

We had just gone for a nice walk in Fish Creek Park with friends in the area circled in blue below.  We walked while the kids played and were out for about 2 hours.

Fish creek park map

Capture

We got back to the car around 12:30 pm, but with the newly minted Daylight Savings Time (DST), my body thought it was 1:30 pm.   As we searched for a place to stop for lunch, I felt increasingly irritable, had difficulty concentrating, and couldn’t make decisions.  We sat down to eat about 30 minutes later and felt myself calm once I began eating. These ‘hangry’ feelings were difficult to swallow – not only did I feel the negativity build, but those around me noticed them as well.

I have certainly felt this way before, but prior to the Project I ate more than enough to carry me through  and avoid the highs and lows like I experienced Sunday.  Christine and I chatted (after lunch) about how I was feeling before we ate, and we determined I should plan to have snacks around to keep me level between meals.  We are even going to get some emergency snacks that live in the car.

The Project is helping me to learn more about myself, and dealing with ‘hanger’ is one of the interesting changes occurring in my body that I didn’t expect to have such a strong reaction to.

I would love to hear your ideas and strategies to deal with the ‘hangries’ in the comments below.

 

 

Menu Plan October 31 – November 6 Parties and galas and events, oh my!

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This week is full of parties and events, marking the start of the holiday season in our household.  When I think about meal planning this time of year, there are a few considerations that are top of mind:

  • What can I bring with me to parties to share?
  • What healthy alternatives to frozen pizza can I prepare for the kids and babysitter?
  • During party-filled weeks when we tend to eat richer food, what can I put on the table that is both light and satisfying?
  • What plans are realistic given the time I have available?

This week I have incorporated realistic planning and lighter meals in the menu.  The preparation time on the chosen meals is not overwhelming and there are a few veggie-heavy dinners planned for nights when the family is eating dinner together.

During the first week of a busy 2 months ahead, I welcome the celebrations and know that with a little bit of work I will also enjoy balance where our family’s relationship with food is concerned.

 

Menu

Saturday – Tex Mex Quinoa to take to Halloween Party

Sunday – Salad Rolls and Peanut Sauce

Monday – Roast Chicken, Mashed Potato and Roasted Broccoli

Tuesday – Homemade Fish Cakes and Veggie Tray (for kids) – We are at the Top 40 Under 40 Gala for Paul

Wednesday – Turkey Pot Pie Stew and Salad

Thursday – Baked Mac & Cheese and Veggie Tray (for kids) – We are at the Bob Edwards Gala, the Library Foundation’s signature event

Friday – Dragon Bowl

 

Grocery list

 

Celery

Bananas

Apples

Grapes

Peppers

Cucumbers

Mushrooms

Green onion

Lettuce

Kale

Broccoli

Potato

Tofu

Yogurt

Cottage cheese

Bread

Pita