The Journey I Chose
Welcome to another post about my healthy journey:
I'm all for being healthy, not overweight, and following healthy eating habits. But I do have a huge issue with insurance companies stating that at 5'7" tall and 169.6 pounds with a BMI of 26.5 that I should be significantly smaller. If I were to follow those guidelines, I'm supposed to be a weight between 122 and 145 pounds. Let me tell you something. If God meant for me to be that thin than I'd be that thin. I don't need my ribs to show. The only thing I need is to be medically healthy per my team of drs. I'm blessed with my team. They take good care of me. Again, I don't need to be the next top model. I don't need to be a size 0. I was a 2 to 3XL in shirts, and between an 18 to a size 20 at one point in pants. Today after months of wholefood, clean eating I'm proud of being 62 pounds lighter, and even more thrilled to wear a medium shirt and a size 10 pants. Do we ever fall of that proverbial wagon. Sure do! And it's no crime. If I lose another few pounds so, be it. If I maintain where I am I'll be very happy.
True happiness is when you can love yourself for who you are and what you are before focusing on anyone or anything else. I love me for who I am and love my family and tribe of friends. I don't care what they look like. That doesn't make them a good friend. Their respect for me and my respect for them and support for one another is the true meaning to me that describes true friendship. I have very close friends. Their looks mean nothing to me. The friendship is what I focus on. I will always focus on the respect we have for one another, NOT THEIR LOOKS!!!
Going back to the person I was isn't going to happen. I need to stay focused and be there for my family. That's most important. I have taken online classes on what I should be eating, and how I should be eating the food I have. All of it is as simple as following a basic theory. Eat all Natural. Portion Control, and how to eat! There's a reason why they say don't shovel your food down. Limit alcohol. Exercise as your body can tolerate. (I'm working with my physical therapist on that due to a chronic back issue that will never go away) He's teaching me what I should do as I don't want to injure myself). Water intake! This is very important! Eating properly isn't just what you eat but how you eat that food. I love my new journey. It's on my own terms. You are your own advocate. Take control of your health on your terms and seek the advice from your licensed care team. You won't regret it!
I promised a few of my friends that with each blog post I would share a healthy recipe. So here goes it.
Nemo's Stuffed Peppers
Bake at 350 Degrees for 40 mins if made fresh 60 mins if baking from frozen bake at 375 for 60 mins
This yields 4 peppers
4 medium to large Bell Peppers cut tops off and take seeds out. Take tops and cut around the stem (throw stem out) and use that part of the pepper and dice into small pieces and use for the stuffing (Par Boil or 6 mins) set aside.
Stuffing:
Half pound of lean ground beef
Half pound of ground Sweet Italian sausage
2 tbsps. good quality olive oil
1 medium onion diced
1 large garlic clove minced
Generous handful of fresh parsley chop
2 cups of Nemo's Homemade Spaghetti Sauce (if you don't have, the most all-natural sauce you can find without preservatives)
1 1/2 cups of jasmine rice
1/2 cup freshly grated parmesan cheese
1 cup of either fresh or shredded mozzarella cheese
Directions:
Take the peppers and cut the tops off. Cut around the stem and throw stem away then take the remaining pepper and dice into small pieces. Parboil your peppers for approx., 6 mins. Drain and set aside in baking dish. If freezing these, place on a plate so that you can have them ready for stuffing. In a medium pan, boil your rice until cooked, drain and set aside.
In a large skillet pan brown ground beef and Sweet Italian sausage until thoroughly cooked. Drain excess fat and discard. Set aside. In the same pan, take your olive oil, onion, garlic, extra pieces or pepper from top of the pepper, and cook until fork tender. Add ground beef Italian sausage into the skillet, mix and add 1 cup of your sauce and the Jasmine rice. Mix well. Heat for about 5 mins until heated through.
Take your peppers and stuff with your meat and rice mixture. If freezing, let your stuffed peppers cool thoroughly and wrap securely in a freezer and airtight bag or container. Placing them in the freezer so they are stable until completely frozen. (When baking from frozen, place securely in a baking dish so that they don't tip over. Heat at 350 to 375 degrees for 60 mins. at the 50-minute point, pull out of the oven add your cheese mixture and bake for the remaining time. Serve with extra cup of sauce that you will heat and set aside. Add extra parm after baking if desire.
Until then Stay Happy, Stay Safe, and Stay Positive.
Sally
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