Raw Thai salad with ginger lime chicken
Happy New Year!!
I just had a sudden thought. I know I want to be better at blogging, I know I gain satisfaction from writing it, and I enjoy reading other people’s blogs. So this year I will commit to writing at least one blog post a week. I just had a little panic when I decided I wanted to do this and realised it’s the 7th of January, but I guess that counts as being in the first week of the year. Having said that, I’m going to go by calendar weeks (Sunday – Saturday) so I guess I’m behind… whatever. We’ll all deal with it, I’m sure!!!
Well, the holiday season has come and the holiday season has gone. Yesterday was my birthday, which I tend to count as the official end of my annual food and drink overload, which means it’s time to start the discipline again. The wine and cheese has been wonderful, but it’s time to return to reality. Over the season I’ve gained some weight, which is unsurprising, but really the collateral damage is a lot less than it could have been. I’m up about 1.5 kg, which puts me 7.5 kg (ish) above my goal weight. Blegh. But it’s ok- that goal weight is not exactly a “I must hit this weight!!!” goal- realistically I want to get about 5 kg off in the next few months to feel healthy again. I definitely don’t feel healthy right now. I feel a bit bloated, my clothes are tighter, and I don’t feel as strong as I did. My energy is down, but I know that’s all food related. I actually stayed relatively active across the break, doing plenty of hiking and getting lots of km under my feet, but it’s just not the same as doing the hard weights-based workouts.
I’ve also found that over the holidays my bank account’s got a bit unhealthy too- which is also not surprising. But when I think about it, there’s several things I can do that will improve both my own body’s health, and my bank account’s health at the same time. At the moment it’s not so much a “I could do this” as a “I must do this”. So here’s what I’m going to be doing:
- Cut back from 3 PT sessions a week to 2
Having said that, I will not do this if it is going to compromise the exercise I do each week. Part of this action is learning how to self-direct and self-motivate in the gym, particularly on the weights floor. I still want to be doing weights 3 times a week at the gym and doing a bodyweight/cardio workout twice a week at work as an absolute minimum.
- Cook/prepare more food
I was getting really good at this for a while last year. It was saving me money, and it was helping me eat the kind of food I wanted in my body. But life got busy, and it all slipped, and next thing I knew I was spending upwards of $22 just on breakfast and lunch, and eating out way more than was reasonable for dinner. So that’s going to stop. I’m going to pre-prepare breakfasts and lunches again, and think ahead for dinners. If I don’t have the time to cook, I’ll make sure I’ve got food in the freezer.
I’ve never done week-ahead meal planning before- I tend to be an on-the-day buyer and cook, but I can see how much that will help save money and food wastage.
On Monday night I cooked my first proper dinner for a long time. When I say ‘proper’, I mean a meal that I though about ahead of time, looked up a recipe for and didn’t just slap together. I think there’s a big difference between cooking to eat and cooking to nourish (both body and soul). I really enjoy cooking when I have the time and space to do it, and that’s what I mean by cooking to nourish. It’s cooking with some love in it (nawww, that’s a bit corny!!).
Anyway, I made the most incredible Thai salad/raw pad Thai that I found over at elsaswholesomelife. I’ve included some photos of my version here, but seriously go check out hers- they are much much prettier! Thanks Ellie for this great dish- I’ve just finished eating it for lunch, and I’ll be making some more tonight. This stuff is addictive.
Raw Thai salad with ginger chicken
For the raw thai salad check out the original recipe– I pretty much followed it to a T, although I used rapadura sugar instead of coconut sugar, and omitted the edamame beans in favour of ginger lime chicken.
Ginger Lime Chicken
- 400g chicken
- 1 heaped tsp crushed garlic
- 1 heaped tsp crushed ginger
- 3 tbsp lime juice
- 2 tbsp sesame oil
- Salt and pepper to taste
Combine ingredients in a bowl. Add chicken and stir, then allow to marinate for as long as you can (half an hour minimum). Place chicken on a lined baking tray and discard marinade. Bake for 20-25 mins at 180 degrees.
Leftovers for lunch! Yum!