Week 3 in BrightLine Bootcamp musings:
I’m in Week 3 of BrightLine Eating and let me confess, I’m not perfect. In general I’m a perfectionist which was critical to get through medical school and an asset for a surgeon, but can torpedo my best intentions. The most successful BrightLiners claim to never break their lines and count every day they hold firm. That’s not me but I’m succeeding anyway.
Let me explain.
The program works as written without a doubt and people are healing their addictions to sugar and flour by being perfect. However, my goal was to reduce my sugar consumption and improve my overall health. I can’t say that I’ll never eat sugar and flour again. But I can say that if I decide to eat these foods, it will not be mindless.
I’m not really vain, I love my strong, slightly chubby, size 10 body. So I can’t attach my goal to my outward appearance, it will not motivate me. Feeling great will motivate me. I’m reading Atomic Habits by James Clear and one goal for improving any habit is to be 1% better every day. The author talks about creating habits by identifying with your goal. For example: I’m someone who never drinks alcohol. I’m a girl who never misses a workout. Rain or shine, I’m in the pool 3-5 days a week. These goals are who I am, not what I do. I’m not there with sugar and flour, I may never be the person who never eats sugar and flour. I’m ok with that for now.
Playing dress up. Mexicana flare. Ya, I’m never going to wear this dress. 😂 It’s a little too Carmen Miranda. I think I’m 10 pounds thinner than this now.
Not being perfect is ok today.
Here’s this week’s menu. The local produce is improving in Baja as we head into Spring. The fishing has been good too. I have lots of choices and no excuses for not eating healthy food.
Greek Chic Pea Salad: Combine chic peas, diced red peppers, pickled medium hot peppers, green onions, diced jicama, black olives, carrot shreds, cherry tomatoes, feta cheese and a sprinkle of olive oil and balsamic vinegar.
Yellowtail grilled fish tacos: Brush fish with ground cumin, ground coriander, garlic powder and mild chili powder. Grill over medium heat until just opaque, don’t over cook your fish! Serve with iceberg or butter lettuce leaves, guacamole, shredded cabbage, mango or tomato salsa, and chipotle yogurt. Chipotle yogurt; plain Greek yogurt, chopped fresh cilantro and a dash of chipotle adobe sauce.
Chicken Stir Fry: Let your vegetable drawer guide you. Combine cubed chicken, 1-2 cloves of garlic, 2 tablespoons reduced sodium soy sauce, 1 tablespoon of sesame oil, 1-2 tablespoons grated ginger, 1/4 cup of basil. Stir fry on high heat until chicken is cooked. Add any combination of vegetables. I used bok choy, carrot slices, zucchini slices, yellow and green onions, and sliced mushrooms. Red bell peppers, spinach, chard, and cabbage are all good choices. Add a bit of water if necessary and continue to stir fry until vegetables are crisp tender.
Stuffed Peppers: Stuff bell peppers or poblano peppers with any protein. I like pintos and quinoa or traditional ground beef taco meat.
Chicken Fajitas: a staple in our house. I serve them with tortillas for Tom and I eat them as a salad or in lettuce cups.
I write blog posts for my own enjoyment but if you read this would you comment once in awhile? It seems like I only get likes from “diet scammers” who I know never read my posts. I have heard from random people that I’ve changed their thinking about healthy eating through my blog and I’m grateful for everyone who takes the time to read.
Namaste and Happy St. Patrick’s Day. 🍀🍀🍀🍀