Measuring Up

When people hear me talk about becoming healthy they always ask me one crazy question, "How much weight do you want to lose?"  Invariably, I'll answer, "Um, I don't really know." It's true.  I have no clue what my "ideal" weight should be.  Years ago, my doctor told me that I should weigh 145 lbs.  Well, in those days, I could bench press close to that, so I figured the doctor's chart was dated 1945 or he just hadn't ever had any curvaceous, black, female patients who regularly played basketball and tennis.  

Regardless, I hate the idea of using a weight number to determine overall health, mainly because a whole lot of skinny people aren't healthy at all.  Secondly, everybody's body is totally different.  My 5'2" mother looks a whole lot different at 145 lbs. than I would.  But more importantly, I think LIFE GAIN is far more important than weight loss, so loss should be more qualitative than that.  

So, if I don't have a target weight, how do I measure my progress?  Well, how my clothes fit, is one way. (The loose waistline in the pants isn't the best marker, since my waist is considerably smaller than my hips anyway, so I almost always have some room there.) But more subtle things make the most impact. Recently I saw my reflection in a window.  I walk past this window at least 5 times a day, so it was quite a shock when the lady that walked past with me didn't have a shelf attached to her backside.  Yes, my black and white hounds-tooth jacket had ceased poking out at the back and waving to all the people behind me.  Instead, it lay smooth over my rear and just swayed as I walked. (I know because I double-checked...twice.)
Another landmark moment was sitting down in one of those ridiculously uncomfortable doctor's office chairs, at least uncomfortable if your hips and thighs have a tendency to spill over the edge of the armrest and bulge out of the space between it and the seat, which mine, for once, did not. (By the way, doctors who practice protective medicine should get some cushier chairs, as a malpractice suit is only a fifteen minute wait away.  I'll wager most larger people have stood when their name was called to find permanent indentations on their legs.)  I will soon be able to sit in those chairs with my purse pertly perched next to me.  

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     Using a tape measure to gauge decreased inches on your individual body parts is a generally good practice.  After all, the pros do it.  The only problem is, you need someone else to measure you if you want the numbers to be accurate.  As for me, I'm single and have no such help.  So, I cut a long piece of yarn, wrapped it around my neck then held it up to a yardstick.  I did the same for my right arm, my bust, waist, right thigh and right ca--, wait... did I mention I'm single?  I think I need to find a more interesting way to spend a Friday night.  
     All things considered, at some point you have to get on a scale.  But not before you choose an ideal "look".  Dress size doesn't even count because sizes vary from store to store, from country to country and generation to generation (just look at a sewing pattern from 25 years ago to see how much a size 12 has expanded.)  When I say ideal look, I mean, choose something you are passionate about and envision yourself doing that thing with all your might.  What do you look like? What are you wearing? How do you move?  In my opinion, this is the most real You, the You you are trying to meet. 

     Another means of measurement is to pick a celebrity that you admire.  CAVEAT **You must be extremely realistic about this or you will trap yourself.  Have a friend or a loved one help you assess who would be a good body double for you in a movie and keep her in mind when you're on squat number 41/2 and number 5 is just too far away. Here's my pick: 

Y'all know this is Laila Ali, right?

Ain't she purrrrty? She's got smaller hips and is slightly taller, but otherwise there's no doubt that she is elegantly in shape and isn't deluded about what her body can and should look like. Yes, eventually the scale will come calling, but I think you should only answer if it's  an old school balance scale, preferably, the one at your doctor's office.  Don't go to the doctor but twice a year?  Perfect.  Book the flight, buy the dress and in six months you're ready to go!  Remember to believe God.  Love yourself so you can love others and SPARKLE!

Change Your Terrain!

I'm so excited!  I've just received my *Beyond Organic Terrain Kombucha and Terrain Sacred Herbs from my Elegant Living store.  Most of you know,  I'm a self-proclaimed salt-fiend. But I also love sour foods like pickles, sauerkraut and my absolute favorite, Kimchi (I just got a recipe from the mom of one of my Korean students that I cannot wait to try.)  I recently became a big drinker of kombucha.  This ancient beverage helps me sleep better and gives me a boost before and/or after my workout.  Now I have embraced the "power of sour" with these Beyond Organic fermented herb supplements that can be mixed into water, juice or taken straight.  Jordan Rubin says that the taste for salty and sweet have destroyed American health.  We've eschewed the taste of sour and bitter, two elements of that elusive umami taste, and with it our overall well being.

I added the liquid supplements to my elegant breakfast of champions.  What you see here is a bowl of grass-fed whole-fat yogurt with fresh organic blueberries and strawberries, a slice of organic sourdough bread topped with raw peanut butter and honey with some chia seeds stirred in and a glass of filtered water with two tablespoons each of *Beyond Organic Terrain Kombucha and Terrain Sacred Herbs.

The Terrain supplements are not as sour on the palate as I had anticipated.  You won't pucker up like you've sucked on a lemon.  On the contrary, you'll feel a nice little squeeze in the corner of your jaw with a very smooth finish. I'm accustomed to the sour taste, but for the newbies out there, you may take the edge off a bit by following these steps.

Smooth out your Terrain

What you need: 

One of these

Some of this

A lot of this

And one of these

In a tall glass, dissolve 1/2 tsp of raw honey in a small amount of warm water that you heated up in your ceramic camel tea pot.  Add 16-24 oz of Reign Supreme Spring water, filtered or purified water.  Then add desired amount of your chosen Terrain supplement, stir and enjoy!

 

*   One fish was born in a hatchery, raised in a tank with thousands of its cousins, fed soy and corn pellets and then was processed and turned into smoked salmon. Another fish was born under a rock in freezing cold water, ate plankton and other small marine creatures, fought it's way upstream just before being caught on a hook and turned into smoked salmon.  Which fish would you like to have on your bagel?  

     Beyond Organic Terrain living herbal supplement creates the optimum environment inside your body, similar to the story of the second fish.  It works specifically on the digestive and G.I. tract,  by introducing 15 strains of probiotics and other nutrients that have been unlocked by the slow fermentation process, but also helps all the body's systems work together harmoniously. 

     Fermented foods like the ones listed above contain new compounds that increase metabolism, lower cholesterol and blood pressure, as well as balance pH.  For instance, cabbage  contains a well-known cancer fighter called sulfurin, but fermented cabbage (sauerkraut) contains sulfurin AND four other compounds that beat down cancer cells. If you hate sauerkraut and would rather have a lobotomy than eat kimchi, then Terrain is for you. It is 100% organic, uses no chemicals or alcohol, combines the best of ancient wisdom with modern science and can be added to water or juice.  Use it instead of vinegar for an elegant salad dressing. Throw a couple tablespoons into soups or stir fries or marinades for chicken or fish.  The possibilities are endless.  No matter how you choose you use it, use it often and elegantly.

Last Friday, it was a thousand degrees outside. I was frustrated from work and reeeeealllly wanted to go to Glory Days for Rippers and wings.  But my wonderful friend, Sheatiger encouraged me to make good choices.  I told her how I'm balancing my food intake this week because I want to enjoy some barbeque for Memorial Day.  She reminded me that there are always going to be times that pop up when you have to eat something that you'd rather not, so when you can choose a healthy option might as well do it.  That made a lot of sense.  So I scrapped my Glory Days reverie and  decided on Chik-fil-A.  Ummm, wait. "That's not much better, Stacey," was Sheatiger's admonishment.

So, I asked God for strength to make the best choice for my body, His best choice for me and went home and ate this:

Thanks, Mrs. Sam for introducing me to this wonderful meal.  What you see before you is one organic tomato, half of an organic cucumber, a bowl of organic strawberries, olives from Weggo's olive bar (of which I only got to eat 6 because they magically disappeared when I went back the next day to have some.  I'm sure my dad enjoyed them as much as I did.) There is also a piece of gyro bread, two pieces of organic turkey and some Domiati cheese.  Mrs. Sam, a native Egyptian, ate a similar meal every day of her young life.  When she came to the states, all that changed.  Her once veggie, organic dairy and meat based diet soon became composed of what Jordan Rubin calls the "SAD" Standard American Diet.  She gained a bunch of weight, became tired and irritable all the time and regularly irregular (if you know what I mean.)  Long story short, she's now my workout buddy and we are working on her food choices.  

*WARNING If you are one of the few people on this planet who crave salty over sweet, this meal is addictive.  Domiati cheese or as the locals call it gibna hagda, or gibna badiya which basically means white cheese.  The cheese is usually made with buffalo milk, but can be made with cow, sheep or goat milk.  It's texture is soft, yet crumbly, similar to feta, but unlike feta the milk is heavily salted before rennet is added to the mixture.  (Feta is soaked in a salt brine after it has formed.)

The cheese is then fermented for 1-3 years to get especially funky before it is used to add to other dishes or in this case to eat smeared on a piece of bread topped with a slice of cucumber and tomato and drizzled with the whey.  The cheese is super salty and a bit spicy as this particular brand is aged with hot peppers added to it.  It's so salty, it can sit out on your table forever without going bad.  But if you're anything like me, it won't last that long.  I've had several encounters with this wonderful cheese and have just placed an order for my own tin.  Cannot wait till arrives!  When it does, I'll post a video for a delicious recipe using this most versatile cheese.

Welcome to the Guide

The Sweetness of Sour

Since I started this blog, I've had three jobs, been a full-time care giver to my grandmother and gone through the pain of her death and the pain of an injury, struggled emotionally and finacially.  On top of all that, a doctor visit revealed that my weight was 303.1 lbs.

Two years ago, I wrote an inspirational message to myself and anyone else listening that I was beginning a journey to achieve health, strength and endurance by losing weight and gaining my life.  Well, it just goes to show you that you really aren't ready to change until you're READY.  And you know you're ready when nothing, nothing will stop you.  Not your schedule, not your family, not your torn rotator cuff.

I've lost 16 lbs since that day in early April. And I'm not stopping.  You see, I've gotten a glimpse of the real me and she's tired of waving and screaming like a maniac trying to get my attention.  So, I've changed.  A lot.  Soon, almost everything will be different, not just my waistline.  I'm not gonna keep track of calories and fat grams here (go to myfitnesspal.com and look for turquoisequeen), that's not what this blog is about.
This blog is about living a healthy and elegant life.  This blog is about inspiration. This blog is about the              Open-faced Sourcado Sandwich.

I absolutely adore this sandwich.  It's my new favorite go-to dinner meal.  I learned a very important lesson while preparing this a few nights ago. I'd like to share it with you.  First the background. Usually, I only have one long slice of toast, but I ran out of that bread, so I had to use two shorter pieces of a different brand.  No biggie, right??  Wrong.  Two thirds of the way through eating the sandwich, I knew I was going to be full before I finished the second one.  But I made it, so I had to eat it. (This is not the type of sandwich that tastes better the next day.)  

Well, herein lies a frequent dilemma for me.  I don't know if you grew up with a grandmother who forced you to clean your plate because of the starving children in Africa, but mine made me eat enough for all the babies in Africa, India and the Appalachias. Now, I'm not blaming her for being overweight, but she did plant the seed of a "finish it all" mentality.  So, 25 years later, I'm faced with a half eaten sandwich, that I bought and paid for and put together myself, with love and gratitude and I'm too full to eat another bite. Long story short, with Grammy's voice shouting, "Chile, you bettah eat dat food!" and my mind comparing the grocery store receipt with my bank balance, I threw the rest of the sandwich away, grumbling something about getting a dog.  

It was a sacrifice.  It was an act of discipline, because more important than saving a few pennies or appeasing my Grammy who is now with Jesus, is making the best decision for my health.  I should have taken the advice I give my students, "Start with one spoon and if you're still hungry, you may have more."  When your eye is bigger than your stomach, usually some other things will end up out of balance as well.  My dilemma is solved, but I want to know, what's YOUR eating dilemma? What would you have done in my shoes?  Tell me all about it - after you make the Open-faced Sourcado Sandwich. 

Open-faced Sourcado Sandwich Recipe

Ingredients:

1 slice organic sourdough bread (Trader Joe's or any local kind you like)

                                                                1 clove organic garlic, peeled 

                                                                1 half organic avocado, sliced or mashed

                                                                1 half organic Roma tomato, sliced or 3-4 organic grape  

                                                                tomatoes, halved

                                                                1-2 organic eggs

                                                                11/2 cups water (filtered or Reign Supreme Mountain Spring   

                                                                Water)

                                                                1 tsp olive oil

                                                                3 tbsp distilled white vinegar

                                                                salt and pepper to taste (Celtic Sea salt or Pink Himalaya salt are very tasty and better than regular table salt)

                                                                 Preparation:

 In a small sauce pan add the water and vinegar.  Bring to a slow rolling boil.  Crack egg and gently drop into the water.  Repeat with second egg, if using.  Turn heat down to low.  Allow eggs to cook for about 3 minutes then turn over with a large slotted spoon to cook for 30 seconds.  Remove eggs and place on a paper towel to cool.  Toast bread.  Rub garlic clove over the bread.  Top bread with avocado slices and tomato slices.  Place eggs on top of tomato and sprinkle with salt and pepper.  Drizzle olive oil over the whole delicious thing and dig in.  

                                                                

                                                                 *Note:

It takes between 10 minutes  and 3 hours to prepare this meal based on whether or not you keep your bread in the freezer (like I do) and whether or not you've ever poached an egg before (which I have).  If you are a novice poacher, you may want to spend a portion of your food prep day practicing.