eating · habits

Marjorie Joins Balance 365

CW: Mentions weight, body size change, and desire for change. Feature Image photo credit: Jon Flobrant via Unsplash.

I’ve been a fan of Jen and Annie for a while now.  Jennifer Campbell and Annie Brees host the Balance 365 Life Radio Podcast, where they discuss all things women’s nutrition, health and wellness.  The podcast is clearly a vehicle for bringing women into their sphere of influence and to introduce us to the philosophy behind their coaching program.  And while it’s obvious that is what it is, they do not hold back the “juicy bits” of info, dangling them to tempt you to join up.  It may be a hook, but they’re up front about who they are and what they have to offer, and it’s the clear moral compass behind these sorts of business decisions that finally convinced me to trust them enough and join in November.

Balance 365 is a program designed for women to find a balanced, healthy lifestyle that works for them.  It is not a diet and it does not assume that you have fat loss goals, although it is ok if you do, and it is ok if you don’t.  The program is about creating a genuinely healthy relationship with food, bodies, and movement, with a big emphasis on “Diet Deprogramming,” changing mindset out of a scarcity/restriction place with food and to find that place where healthy, balanced food choices are less of a big deal.  It is a habit-based program, encouraging small steps at your own pace, building over time to a more significant lifestyle shift.

For me, the appeal of the program was maybe to get some new information, but mostly to find a community in which I can share my process, to get feedback, and to find support.  I’ve written here a few times since the pandemic that I’ve been struggling with my healthy habits.  As my size has increased over the last year, my mindset has struggled, too.  My goals for this program at this time is to work on shifting my mindset into a more neutral place about my food choices, to give less salience to my decisions, and to continue to rebuild habits that are supportive of my longer-term goals.  For me, that does include a desire to be a smaller size again, but I don’t want to do it in a way that is fragile or temporary.  I want to find the best, healthiest lifestyle I can habitually maintain, and I suspect that will mean a smaller size than I currently am.  Even if it doesn’t, reduced stress around food would be a big win.  Jen referred to this as having a “goal life, not a goal weight,” and I’m onboard with that.

What I’ve purchased is access to the self-guided program.  This includes three e-books (Diet Deprogramming, Nutrition Habits, and Movement), lots of online “handouts” and worksheets, and access to the private Facebook group.  There is a group coaching option, and I’ve decided not to take that on at this time.  I don’t really want the added project of a coaching session to attend, and I feel pretty good about being able to instill habits for myself.  I’d like to check in here with the FIFI community from time to time as I explore these resources, reflect upon them, and participate in the work.  This community shares the value of leaving behind dieting mindsets, but we rarely explicitly address what that process involves.  I am especially interested in sharing that work with you, and I hope you will grant me the grace to be imperfect, to do the work, and to share that process.  If you have questions as I go along, your comments are always welcome!

Marjorie Hundtoft is a middle school science and health teacher. She can be found journaling on her core values, lifting up heavy things and putting them back down again in Portland, Oregon.

eating · habits · holidays

Make-Ahead Breakfast Food Prep–The Pumpkin Spice Edition!

Last year I offered up some breakfast and lunch food prep ideas based on what I’d been eating at the time.  Appetites change, work from home has replaced “the office” for many of us, and I wondered if it might be time for another set of recipes.  Today, a few more ideas for make-ahead breakfasts.  I know we’re reaching the end of the “pumpkin spice” season, but I find these flavors wonderful and soothing as long as the weather is cold. 

Marjorie’s Homemade Granola–Master Recipe

I’ve been working on a good homemade granola recipe for probably a decade now.  I like to have some sprinkled over fruit and Greek yogurt.  I eat it for an afternoon snack fairly often as well.  I will first provide the master recipe, in which you can switch things up as much as you prefer.  Then, I will give my go-to version, for those of you who don’t want to make so many decisions.

one.  Preheat the oven to 300 oF.

two.  Stir together in a baking dish or large glass casserole:

2 cups old-fashioned oats, quick oats, buckwheat groats, other flaked grains, or a mixture of any of these

1 cup unsweetened flaked coconut (you can use sweetened, if you can’t find it unsweetened, but obviously, the final result will be sweeter)

1.5 cups coarsely chopped nuts, pumpkin seeds, sunflower seeds, or a mixture of these

1 tsp cinnamon

1 tsp powdered ginger

three.  Heat briefly in a microwave and stir together:

2 tbs nut butter or coconut oil

2 tbs honey or maple syrup

four.  Add 1 mashed very ripe banana to the honey mixture

And maybe ½ tsp almond extract or 1 tsp vanilla extract 

five.  Pour the wet ingredients over the dry and stir until everything is evenly moistened.

six.  Bake until completely dried, stirring every half hour or so.  If it starts to toast too quickly, lower the temperature to 250oF.  Takes about 1 ½ hours.  

seven.  Allow to cool completely before packing into containers with tight-sealing lids.  Stays good, at room temperature, for several weeks.

My Go-to: Coconut Buckwheat Granola

Ingredients:

1 cup buckwheat groats (also called kasha)

1 cup quick oats (these seem to make the best, crunchy oat clusters in my experience)

1 cup unsweetened, flaked coconut

2 tbs all-natural crunchy peanut butter

2 tbs honey (really delicious with a strong-tasting honey like blackberry honey)

1 cup slivered almonds

½ cup chopped walnuts

1 tsp cinnamon

1 tsp powdered ginger

1 tsp vanilla extract

1 very ripe banana, mashed

Harvest Egg Bake

This custard is like a less-sweet pumpkin pie for breakfast.   In parts of the world where you are sadly without copious quantities of canned, winter squash puree, you could substitute mashed, roasted sweet potatoes.  One final note, if you want to substitute another milk, keep in mind that fats serve an important purpose in custards, keeping the proteins happy as they reach temperature.  A less fatty “milk” like almond milk or skim may split and create a less favorable texture.

one. Preheat the oven to 350oF.

two. Butter a large, 9×13 baking dish.

three. Whisk together:

12 whole eggs, or 6 whole eggs plus 2 cups egg whites

1.5 cups whole or 2% milk or soy milk 

15 oz can (about 1 3/4 cups) pumpkin puree

½-1 tsp cinnamon (honestly, I don’t actually measure this, I use a lot)

A few shakes of ground nutmeg

¼ cup brown sugar (or more, to taste)

1 tsp vanilla extract

Zest of 1 orange (optional but delicious)

four. Pour the custard into the prepared baking dish.  Then sprinkle evenly with:

2-3 finely chopped, good baking apples

⅓ cup raisins, dried cranberries, cherries, or a combination thereof

Maybe a few tangerines or a naval orange, finely chopped

five. Bake until just set in the middle, about 1 hour.

six. Allow to sit 10 minutes before serving.  Makes 6 servings.

Variation:  Harvest Oatmeal Bake

Follow the recipe, adding 1/2 cup additional milk or water to the custard and evenly spreading 2 cups of old-fashioned oats with the apples and fruit, gently pushing the oats down into the custard with a spoon.

Serve warm with a scoop of plain Greek yogurt, maybe a little maple syrup, and a tablespoon or two of chopped walnuts, for a satisfying, balanced breakfast.

Bonus “recipe:” Spiced Coffee

I make my coffee in a pour-over, but I would think this would work in a French press, too, you will just get a little more spice powder circulating in the cup.  But hey, the sludge is part of the charm of French press coffee, right?

Add to the filter with your coffee grounds:

A generous shake or two each of cinnamon and ground turmeric

A little nutmeg

Maybe a dash of cardamom

Sweeten and cream your coffee, if you like, as you like

Photo description: Pumpkins in a pumpkin patch. Photo courtesy of unsplash, photographer Christopher Rusev.

Marjorie Hundtoft is a middle school science and health teacher. She can be found buying cinnamon in bulk, picking up heavy things and putting them back down again in Portland, Oregon.

covid19 · eating · fitness · habits · health

Taking Stock of Healthy Habits

What are your healthy habits?  What do you do to take care of yourself that requires very little consideration or intentionality?  The pandemic disrupted my healthy habits for a while, but over the last several months, I’ve been able to create new routines, and I feel like I’m in a pretty good spot right now.

What makes something a habit or routine?  These are the things I do just because “it’s what I do.”  If I were to place intentional behaviors on a scale of zero to five, zero meaning they require no thought at all (brushing my teeth in the morning), five meaning they require a conscious effort and a fair amount of discomfort to follow through (signing up for a new activity I have no experience with, like joining a rock climbing gym), habits fall in the levels of 3 or less.  I like to keep my healthy habits in the 0-2 range on this scale, as I am far more successful when they require very little thought or discomfort.  Although those 3 level habits are a place of growth, so I don’t mind that they show up now and again.

I also think of habits as having layers like those Russian nesting dolls–foundational habits create the space to hold a lot of smaller, supporting habits within them.  The stronger my foundational habits, and the less effort they require, the more supporting habits can fit within them and help me build a healthier lifestyle overall.  If you struggle with creating structure and healthy habits, these would be the habits you need to find for yourself–it’s the “big rocks” that make a greater impact on improving your overall health.  Here are some examples of what works for me.

Food/nutrition.

Under the category of eating well, the big foundational habit for me, and this has been true for many years, is sitting down on Saturday to plan my meals for the week and make a grocery list.   With this habit in place, there are many other food-related routines and habits that I give very little thought.

Sunday: Food prep day.  I prepare breakfasts, lunches, and afternoon snacks for the week.  It matters to me to make sure there’s plenty of washed, prepared fruits and vegetables, and I cook protein (eggs, chicken, and turkey most often) to make prep of the individual meals fast and require very little thought.  I cook a big dinner Sunday night, and we eat the leftovers for the next 2-3 days.  Sometimes I prep desserts and place them in the freezer so they’re available when I decide I want some.

Any day:  I like 4 meals a day.  I eat my meals at pretty much the same time of day every day.  I rarely snack or nibble outside of meals.  When Sunday dinner is eaten up, it’s my husband’s turn to cook.  We rarely eat “out” anymore.  I eat most meals either at the table or on the kitchen island.

Fitness/Activity.

I think the foundational habit for this one for me is scheduling my lifting sessions into my calendar for the week.  I look over when I have meetings, and I make sure I have 3 lifting sessions scheduled in addition to the session with my trainer on the weekend.  I choose the date and the time in advance (before work, in the middle of the day, or possibly afterwards).  When I have them scheduled, I don’t have to decide to lift that day, which really helps on days that I’m tired or feeling especially busy.  I also schedule a run on whichever weekend morning I don’t work with my trainer.

When I lift, I log my workouts in a little paper journal.  I track the exercise, weight, and reps.  I try to pick up more or do more reps each workout.  I find it very rewarding to see the numbers go up over time!

In addition to these activities, I take a walk nearly every day.  This has become an essential part of my wellness during the pandemic, and it is so rewarding, I’d call it a 1 on my “intentional activity scale.”  I stop work, put on my shoes, download a podcast or two onto my phone, and out I go.  The route is habitual, too, more or less.  I walk pretty much the same neighborhood streets each time.  I like going on autopilot, spacing out, listening to my podcasts, getting some time in my head at the end of the day.

Rest/recovery.

Foundational for me is getting enough sleep.  I try to go to bed within the same 30 minute window each night (9:15-9:45).  I get not quite enough sleep during the week, waking up at 6:30 most weekdays, and I “sleep in” to maybe 7:30 or 7:45 oftentimes on weekends.  My daily walks could just as easily fall into the rest/recovery category, as they serve as much-needed introvert “alone time” in this era of constant homeboundness.  I make the bed and journal every night before I turn out the lights , and then I put earbuds into my ears and listen to an audiobook set on a timer. I use a sleep mask to cover my eyes.

Early in the pandemic, I lamented the disruption to my healthy habits.  I rely upon these habits and routines to take care of myself without having to use much “motivation” or “inspiration” to get things done.  Now that working from home has become the norm for me, my habits have been reestablished, with some tweaks to address changes in the times.  I feel so much more at ease these days, knowing that I’m taking care of myself in so many important ways without much conscious work.  It really helps me feel more like myself and better taken care of.

What habits have you established/reestablished in these challenging times?  Which ones would you consider foundational to building a healthy lifestyle for you?  I’d love to hear about it!

Marjorie Hundtoft is a middle school science and health teacher. She can be found cooking shredded chicken in her crockpot, picking up heavy things, and putting them down again in Portland, Oregon.

eating · Fear · food · overeating

Food Scarcity as a Trigger, with a pot of lentils as an aside

CW: discusses food and eating behaviors, with references to dieting, food restriction and overeating

Do you find perceptions of scarcity triggering? I do. Food scarcity in particular, even the belief that it might become scarce at some point, can lead me to make self-soothing decisions like buying extra “just in case.”

I’m not truly hoarding food, but I’ve definitely got an especially well-stocked pantry at the moment. And chest freezer. And refrigerator.

And I’m settling into old habits like baking bread in batches, so there’s always some fresh sitting on the counter. Last night, when I made rice, I made a double batch. Now, I can freeze half of it just in case. And maybe now my lizard brain knows I will have rice, even though I already knew that, since I have several pounds of dry rice sitting in my pantry. But apparently, that primitive part of my mind needs the reassurance of cooked rice in my freezer right now.

I recognize that this is not a rational response. It is not in response to actual scarcity, but its perception. It’s true that when I go grocery shopping, I don’t have access to quite everything I want. However, suitable replacements are often available. My grocery store has instilled 2-can per purchase limits on precooked beans, and there are no dry beans to be found other than lentils, so I bought a couple pounds of those. My pre-pandemic meal preparations had me consuming 2-4 cans of beans a week. This week, I’m eating lentils. I have enough. But I can feel some uneasiness that I’m using them, like a part of me wants to just keep them on the shelf so I’ll know they’re there. I bought a whole, frozen turkey when there wasn’t any chicken available on one grocery trip. But I don’t want to cook the turkey. I want to keep it in my freezer, so I know I’ll always have a turkey.

This feeling of scarcity has led to some unplanned eating, too. It’s not so very different than the imposed scarcity that chronic dieters put themselves under. When we feel restricted, we tend to lash out and overeat eventually. Sometimes not so eventually. I am NOT restricting what I eat, except to recognize that when I eat something, then it is no longer available to eat! And so I suspect that is sometimes leading to me doing the counter-productive thing of eating ALL THE FOODS. I suppose I’m storing it in my body in preparation for the hard times.

These behaviors have long been a part of me–the uplanned eating and the food storage. Friends and family members have teased me for as long as I’ve been an independent adult for my tendency to can and preserve mass quantities in the summer and fall. I can freeze, dehydrate, can, bake, ferment and pickle with the best of them. For as long as I’ve had the resources to do it, I’ve kept 20-30 pounds of flour in my pantry. I keep bulk nuts in the freezer, and dried apple slices, candied orange rinds, and every kind of jam and jelly you’d ever want on my shelves. Every year, I put up apple and pear sauces and butters, whole seckel pears, pie apples, berries in wine pie filling (amazing!) and whatever else floats my boat. I have the habit of putting something on the grocery list the minute I open up the last back-up, so there’s always an extra bag of sugar or canister of oats. All of this was true right up to before our world was put on hold.

And yet, I still do not feel secure. I can see it in how I’m doing math every time I reach for something in the pantry. If I open this jar of berries, that leaves me only 2 more jars, how long can I stretch those out? Can I make them last until berry season again? Will I even get to go berry picking this year? If I make coq au vin for dinner tonight, that will be the last of the chicken breast in the freezer; will they have more this week, or should I plan on cooking something else so I can keep some chicken in the freezer?

I do not like feeling triggered in this way. I like to feel like I’m in control, and when I’m triggered, my more primal self is in the driver’s seat. And, of course, the fact that there are so many important things out of my control is in its own way triggering. I know, intellectually, that it’s going to be ok, but I wish there was a way to reassure my lizard brain of that fact. For now, I’m going to head down to the pantry and gaze upon my stockpile of homemade applesauce and try to contemplate abundance.

In case you’re eating lentils this week, too, here’s a recipe. It is loosely based upon one for Lentil and Barley Stew from the New York Times Natural Foods Cookbook (Jean Hewitt, 1971), which was a staple of mine when I was a vegetarian. Today’s version has ground turkey in it, which you could completely omit and still have a lovely dish of lentils.

Lentil Stew with Turkey

one. In a large, heavy duty stock pot, sauté in a couple tablespoons oil and/or butter:
1 diced onion
4 large carrots, diced
4 stalks celery, sliced
1 tbs dried rosemary
4 cloves minced garlic
1 bay leaf

two. When the onion is soft, add 3 lbs. ground 93% lean turkey. Break it up with a wooden spoon so that it isn’t in big chunks.

three. Once the turkey is fully cooked and no longer pink, add
1 lb. green or brown lentils (not the red or yellow kinds that cook down into mush)
5 cups water, stock, broth, or a combination thereof
2 15 oz. cans diced tomatoes, with their juices

four. Bring stew to a simmer. Lower heat, cover, and cook at a low simmer until lentils are fully cooked, about 30 minutes. Season to taste with salt and pepper.

This will be 9 2-cup servings for me, so I plan on portioning it out and setting some aside for my freezer so it’s available when I need a quick lunch, or you know, so I have it just in case.

Image description: A large pot of lentils, ground turkey, and vegetables. Maybe not very pretty, but it tastes delicious!

Marjorie Hundtoft is a middle school science and health teacher. She can be found making fermented cabbage and using her bodyweight in lieu of picking up heavy things and putting them down again in Portland, Oregon.

eating · fitness · habits · self care

Marjorie Muses on Missing her Routines and Ruminates upon the Ramifications

I miss my routines.

Over the years, I’ve built dozens of routines that have improved my life–routines that make going to the gym nearly automatic, routines that make it easier to eat in a way that reflects my values, routines that increase my contact with other people even though my natural introversion can lead to isolation. These are routines built to increase my self-care, which honestly is a challenge for me otherwise. In the past, I found it hard to prioritize myself if in the moment I had to make a choice–right now, do I do what I need or what someone else needs? Most of the time, in the moment, I would more readily take care of someone else. But when these things are routine, when they are habitual, I do what I need to do for myself and I feel better for it.

But my routines have gone all to hell these days.

I am a teacher, and school has been closed down, possibly for the remainder of the year. In my life before pandemic, I worked too many hours, and I had to be very strategic to get everything done. I welcomed any bit of extra time to rest, connect with friends, and to mindfully plan the next busy day. I eagerly filled nonschool days with activities and self-care. But that was before businesses started closing down. And it was before it was unclear if I was making an unethical choice every time I stepped out the door.

And so now, with sort-of school slowly becoming a reality, I’m not quite sure how best to take care of myself. Would it help to get back to prepping my meals? (Some of my previous breakfast and lunch practices are posted here, if you are interested.) Maybe I’d eat better if it were all decided for me each day. However, every trip to the store has become an act of foraging for prefered staples–seeking out and competing for limited prized goods like beans, chicken and frozen broccoli. Inconsistent availability makes it difficult to plan meals ahead of time. And besides, giving myself some food variety is an appreciated source of entertainment right now.

Should I write down my “gym” and “running” days on the calendar and schedule them like appointments with myself? It might help to feel like I’m accomplishing something when I can check them off, but uncertainties in other aspects of life make it hard to know when to reliably fit those in. I started off pretty enthusiastically figuring out home versions of various lifts, but as work is coming back, and directives from the state and school district change on a daily basis, I can’t reliably determine when I have time for an hour of “lifting” on any particular day. And there are still days when I seem exhausted by it all, and the best thing for me is to let myself sit like a loaf on the sofa with a cat in my lap.

I acknowledge that some of the mini-habits are still in place. I’m still brushing and flossing my teeth. I did laundry, although it did not get put away as rapidly as it usually would have. I’m going for walks most days. I’m still mostly going to bed at my usual bedtime, and I’m enjoying sleeping in. I’m still eating a good amount of fresh fruit, vegetables and some protein at most meals (although there’s also a good amount of brownies, too). It doesn’t feel like enough, but it’s what I am managing to do right now. I’m trying to embrace an 80/20 mindset–80% intentional, 20% whatever. I’d be more comfortable closer to 92/8, truth be told.

I don’t have a solution to offer here. I feel like it’s important just to observe the challenge right now and to be kind to myself (ourselves) if I’m struggling to maintain my healthy habits and routines to the degree to which I prefer. I genuinely don’t mind being a little lax for a while, as long as it’s not indefinitely. And I think that’s where I get anxious and stressed–without knowing for how long this will be my new normal, I don’t know how important it is to develop new routines. I suspect we are in this for a long time, and so I want to find solutions that feel real and meaningful. I’m not there yet, but I am trying to believe I will be soon.

How about you, dear reader? Are you missing your routines? Have you found a new set of habits readily available, or are you still struggling to find them?

Image description: The unlit, Art Deco marquee of the Laurelhurst Theater. It says, “laurelhursttheater.com, closed for now, stay healthy & warm, support each other, take care of yourselves.”

Marjorie Hundtoft is a middle school science and health teacher who misses her students. She can be found using resistance bands while pretending she’s picking up heavy things and putting them back down again, in Portland, Oregon.

eating · food · nutrition

Make-Ahead Lunch Meal Prep: Boxed Lunch

Continuing with the discussion of make-ahead meal preparations, today I thought I’d tackle lunch. Christine nudged me this way during my previous post on oatmeal, and I admit, I started with oatmeal because it was easier to describe and to write about! The trouble with lunch is all the pieces you need to have ready in advance in order to make the prep painless. Over the years, I’ve developed routines to make this pretty easy for me, but it took a while, and many Sundays spent too long in the kitchen, to develop the routine. However, I kept plugging away until it became habitual, and now I spend less than an hour prepping lunches for the week (sometimes a lot less), which works out to under 10 minutes per meal.

So, I am going to write this post with two parts, “Saturday” is going to be the prep that needs to happen before you want to make your meals for the week. This doesn’t have to be Saturday, of course, but at least a day before you need those ingredients. Judicious use of your freezer space can allow you to do this part weeks in advance, and as you develop a meal-prep routine, I strongly suggest you do it that way. “Sunday” is your meal-prep day. I always make enough to eat one of them that day, so then lunch planning is done.

A final note before I get to the recipes–you are going to have to experiment with how much variety you need in the week and from week to week. I do not require much variety to be satisfied with my breakfast and lunches. When I was single, I also ate the same dinner for four or five nights in a row. However, I know many people would be very disappointed in their meals to have so much sameness day to day. You will have to adjust these plans to meet your meal-variety needs, but be aware that the more variety you decide to require, the more time the preparations will take. Easy switches like a different serving of fruit or vegetable may be enough to give you a hit of variation without throwing off the whole week of preparations.

Saturday
Prep your protein. My go-to is boneless skinless chicken breasts and/or thighs cooked in the slow-cooker on low heat for many hours. You can also do these in a low oven 20-30 minutes on a baking pan. I usually fill my slow-cooker to the top and leave it on medium for the day. This gives me enough chicken to last a month or so. Whatever I don’t need this week will be chopped up, placed on a cookie sheet and frozen individually. Then, once it’s frozen, I put it in plastic zipper bags to be pulled out as needed for the next month. You could sub in cooked ground or roasted turkey easily enough. I do not eat red meat, but I’d guess you could do something similar with beef. If you want fish or seafoods, I would recommend you keep them frozen until a day before you want to eat them to avoid spoilage.

Photo description: A cookie sheet with diced, cooked chicken breasts. They have been frozen and are ready to use or store in the freezer.

Prep your grains/beans. Whenever I cook rice, barley, dried beans, lentils, quinoa, etc. for dinner, I make extra. Then I freeze the leftovers in convenient amounts (3 cups, if I’m going to add them to lunches.) Thaw just before you do your prep for the week. I often use canned beans to save time. Just drain and rinse in a colander before using. You can also find cooked grains and beans in the freezer section of the grocery store, and they work well, too.

Consider prepping vegetables. I “cheat” and buy frozen veggies these days, but when I had fewer financial resources and more time, I would buy fresh vegetables, chop and steam them to have ready for lunches all week.

Sunday
Basic “boxed” lunch
This is my go-to lunch. To make it interesting week in and week out, I change which variation of flavorings I use. This is the starting place.

  1. Put out 6 reusable 4 cup containers with good lids.
  2. In each container begin with:
    1 ½ cups chopped, cooked vegetables (I like broccoli, carrots, cauliflower, summer squash, and/or green beans, it’s ok if they’re still frozen)
    4 oz chopped chicken, turkey, or protein of your choice (also fine if frozen)
    ½ cup beans and/or brown rice, quinoa, or other cooked grain (more if you’re vegetarian)

Teriyaki boxed lunch variation
Add the following to each container of the the basic boxed lunch:
Use black beans or small, mild-flavored beans like azuki or black-eyed peas
⅓ 8oz can of sliced water chestnuts, drained (about ¼ cup)
2 Tbs prepared teriyaki sauce (I use Kikkoman Takumi collection original)
1 tsp toasted sesame oil
2-3 tbs cashews
Suggested fruit pairing: tangerines, oranges and/or pineapple

Tex-Mex boxed lunch variation
Use pinto and/or black beans and rice.
Either use a prepared salsa or make a spicy tomato sauce by stirring together:
2-3 cups tomato sauce
2 tsp cumin
2 tsp chili powder
hot pepper flakes to taste

Put ¼ to ½ cup sauce/salsa over the veggies.
Sprinkle with 1 tbs. pumpkin seeds.
Add 1 oz grated monterey jack or pepper jack cheese on top.
Suggested fruit pairing: diced melon and/or papaya (with a squeeze of lime!)

Italian boxed lunch variation
Use garbanzo or white beans.
Either use a prepared marinara sauce or make one by stirring together:
2-3 cups tomato sauce
2 tsp dried basil and oregano
1 tsp dried thyme
1 minced garlic clove

Put ¼ to ½ cup sauce over the veggies.
Sprinkle with 1 oz grated mozzarella cheese and 1-2 tbs. parmesan.
Suggested fruit pairing: grapes or an orange

For each of these, when you’re ready to eat, simply remove the lid and heat them up until hot, 3-4 minutes in the microwave. This is what I’m eating these days, although I’ve gone through periods when I was eating soups, stews or big salads instead. I’d be happy to share some of those recipes and ideas in future posts if folks are interested, so let me know and keep an eye out for them!

Photo description: What you can see in my refrigerator right now–containers of “teriyaki boxed lunch,” scrambled eggs, tangerines, and portions of greek yogurt with chopped apples.

Do you have a go-to lunch that you like to make ahead for the week? Please comment below, and do let me know if you try any of these and what you think!

Marjorie Hundtoft is a middle school science and health teacher. She can be found eating out of reusable containers, picking up heavy things, and putting them back down again in Portland, Oregon.

alcohol · beauty · body image · eating · fat · fitness · habits · health · injury · movies · running · self care · sex · stereotypes · weight loss · weight stigma

Sam watched Brittany Runs a Marathon and recommends that you don’t

Catherine wrote a blog post about Brittany Runs a Marathon without watching it. That was definitely the wiser choice. See her commentary here.

She writes, “So why I am writing about a movie I haven’t seen? Because I think the movie/advertising/fashion/fitness industries have (sort of) taken in the message that it’s not okay to blatantly fat-shame people or overtly identify lower body weights with fitness, success and happiness in life. Notice, I said “overtly” and “blatantly”.”

Catherine goes on to identify “some strong fitspo messages buried (not too deeply) in this film:

  • Health problems should first be addressed by losing weight
  • Weight loss is possible to achieve through physical activity
  • Weight loss makes physical activity possible and easier and better and more fun
  • Some deep-seated emotional problems will resolve through weight loss and physical activity”

There’s a lot to dislike about the film that I knew before I hit play. It erases larger runners, it promotes weight loss fantasies, and it’s fat-shaming. All that I knew at the outset.

So why did I end up watching it? I sometimes watch “bad” TV or fluffy shows while cleaning. Easy to follow rom-coms? Sign me up! I hadn’t seen the floor of my room in weeks. There were Christmas gifts I still hadn’t put away, clean laundry, bags of gym clothes, yoga mats etc all over the floor, the bed needed making, the socks needed sorting and so on. I needed something longer than a regular half hour show to deal with all of the mess. I needed a movie length thing at least. I thought I could handle the fat shaming and enjoy BRAM for its redeeming features. The trailer looked, as a friend put it, cute. The Guardian called it a fluffy feel good flick. It is not that. By the end, I did not feel good at all.

Friends, it was not mostly cute with a side of fat shaming, which I expected. Instead it was a dumpster fire of stereotypes and it was also super sex shaming. All of this was lumped into criticism of Brittany’s self-destructive lifestyle. At one point in the movie someone opines–in a line that was supposed to save the movie, “Brittany, it was never about the weight.” Instead, “weight” is just a stand in for all of Brittany’s problems. Before fat-Brittany is taking drugs and giving men blow jobs in night clubs and by the end of the movie, thin Brittany isn’t just thin. She’s also turning down casual sex. The friends-with-benefits/boyfriend proposes. There was way too much moralizing about sex and drugs. And I say that as someone who is no fan of drugs or alcohol and is often accused of moralizing in this area.

This happens because Brittany isn’t just a fat girl. She’s a fat girl with low self -esteem. She could have just gotten some self-esteem. But no, she gets thin and then gets self-esteem. She could have gotten self-esteem and demanded equal pleasure in the casual sex. She could have started using drugs and alcohol in a responsible manner. Instead, no. She gets self-esteem, says no to drugs, and holds out for a real relationship.

Not surprisingly, it doesn’t manage the weight-loss plot line well at all.

The Guardian reviewer writes, “The film struggles to square its protagonist’s weight loss with the pressure to present a body-positive position and ensure it doesn’t alienate the very female audience it courts. One minute it’s wryly poking fun at the expense and inaccessibility of gyms, the next it’s fetishistically cataloguing the shrinking number on Brittany’s scales. Indeed, as her body transforms, so does her life. She finds a new job, and supportive friends in her running club; men begin to notice her. Yet Brittany still battles with her body issues, unable to shed her identity as “a fat girl”. There’s a note of truth in Bell’s finely tuned performance as a character whose insecurities have calcified over the years, hardening her to genuine goodwill, which she frequently misreads as pity.”

For the record, fat Brittany is smaller than me. She starts out weighing 197 pounds. Her goal weight is 167. And we can track it because never in movie history has a person stepped on a scale so often.

(A blog reader pointed out a more charitable interpretation of why we see her stepping on the scale so often: “She steps on the scale a lot because she trades in her addictions to drugs and alcohol for an addiction to scale weight loss, which the movie portrays as an unhealthy obsession. What starts out as a good “oh look, I lost this many pounds now!” thing quickly escalates into a dangerous “go for a run, jump on the scale, dislike the number displayed, so go back out to run in the mistaken belief that it will make the number change” cycle. That’s why she steps on a scale so often. Because it’s NOT good that she does it.)

Forget the weight loss and the sex, even the running themes aren’t handled well. Friends tease Brittany when she first starts running because she isn’t a real runner. The longest she’s run is 5 km. Rather than tackling the “real runner” thing head on instead the film has Brittany run a marathon and become a real runner by the friend’s standards. Even her triumphant marathon finish is marred by Brittany’s continuing to run on her (spoiler alert) injured and possibly still stress fractured leg. We don’t know that but we do know she’s holding her leg and crying, running and not able to put much weight on it, and her first attempt to run the marathon was derailed by a stress fracture.

There is nothing to love here. Nothing cute or funny or feel good or fluffy.

Friends, don’t watch it. Not even on an airplane.

eating · eating disorders · fitness · food · habits · Happy New Year! · holidays · new year's resolutions · overeating

Still Recovering From Holiday Overeating? Here’s what I’m doing next.

CW: Discusses disordered eating habits and negative self-talk.

Continuing with my normal life.

No, seriously. The moment the celebrations are over and I feel like, “hmm, maybe it’s time to eat fewer cookies, get a little more sleep and find that gym membership card again,” then I’ll just take one thing and do what is normal for me. I’m not going to ramp up, push hard, or go strong. It is not time to atone, make up for, or negate.

I’m just going to let myself fall back naturally into my old routines. It might take a few days, or a week, or whatever, but I’ll find them again. The key is to not spend my time wallowing in guilt or blaming myself in anger. The more emotion I put behind the transition, the harder it is.

I know because I’ve been there before, and not just at the holidays. You see, for nearly as far back as I can remember, I’ve dealt with compulsive overeating. I stole food and hid it in my room as a little girl. As a teen, I would spend my allowance on donuts and pastries that I would eat while walking home from school. I managed my emotions, my sense of loneliness and isolation, depression, traumatic experiences and their aftermaths with food.

I have spent the better part of the last decade extricating myself from these patterns, and while I can’t say I will never overeat unintentionally again, I can say it occurs less and less frequently.

One of the most powerful tools that helped me was to learn to remove emotions from my observations of these patterns and to switch my internal talk to neutral observations. “Why was I so stupid and ate all that cake again?!” has become “I have eaten more cake than I planned on eating.”

I don’t immediately go into damage control mode. I don’t promise to eat only a salad for dinner that night or swear off cake for the rest of the week. I don’t immediately go out for a run or plan a brutal lifting session. I try to just notice it and move on.

I think the noticing is important, although I haven’t read this anywhere else. My friends who are chronic dieters often seem to do a “I’m eating whatever I want, I don’t care” move and then use that as a way to “ignore” what they are overeating. From what I’ve observed on the outside, this seems to backfire as shame and guilt in the long run. It looks like the act of pretending one doesn’t care builds up increased levels of emotional connection to choices rather than diminishing them.

So, the first step isn’t to pretend I am neutral, but to acknowledge the feelings and the choices and consciously rewrite the observation into a neutral statement. “I care about how much I’m eating and I’m going to eat this cookie anyway” is a much more powerful sentiment than trying to convince myself that I don’t care when I actually do.

Then, when I’m ready to make a different choice–the party is over, I’m not out to brunch with friends, I’m back from vacation, and it’s just another meal–I do whatever I would normally do. The only exception is if I really, truly, just don’t feel like it. If my “usual” is dessert after lunch and dinner, but today I’d rather start with a piece of fruit at lunch, then I eat it. But I have to be honest with myself–it doesn’t work to try to convince myself that I should only want a piece of fruit. And this goes for the other direction as well–if my “usual” is a piece of fruit and I really want dessert, I have to be honest with myself about that, too. Again, the act of trying to convince myself creates too high of stakes and too much emotion. So, I have a serving of what I really want while practicing being neutral, and then I get back to my normal routine.

This works with other habits and routines I’m trying to get back to, too. Stopped going to the gym? Letting myself stay up too late? Need to call my parents more often? I observe it. And then allow myself to do one thing that I used to do that helped me maintain that behavior in the past. I only commit to trying ONE thing. It may be as small as putting it on my calendar or packing my gym bag. I break the inertia, do that one thing and observe it without judgement. And then try again.

And before too long, it will be just another day.

Marjorie Hundtoft is a middle school science and health teacher. She can be found practicing neutral observations, picking up heavy things, and putting them back down again in Portland, Oregon.

body image · diets · eating · feminism · fitness · yoga

Tracy objects to “yoga for holiday baking”

It’s that time of year where unsuspecting yogis or gym goers can be subjected to diet culture (not quite as bad as what’s to come in January, but still a risk) in class. It just slides into the running commentary that instructors need to maintain to keep the class moving along.

Image description: Christmas cookies (various kinds): gingerbread people, stars, stockings, trees, Santas, snow people, candy canes, snowflakes. Photo: https://www.959theriver.com/holiday-baking-yay-or-nay/

This happened to me the other day in yoga. I’ve been unable to run for a couple of months, so I’ve been going to hot yoga every day instead. It’s been a nice change (though I’m dying to get back to running). I’ve been a member at the same studio for at least a decade and I honestly have never experienced the normalization of diet culture there. But that commendable streak came to an end the other day when, in order to motivate a longer hold of a strenuous pose, the instructor said, “work off all that holiday baking!”

“Say what?” She lost me right then and there. I went back and forth in my head about whether I was overreacting. Despite that I don’t blog regularly here anymore, seven years as a feminist fitness blogger has given me a certain perspective and a keen awareness of nonsense that sucks the joy out of our workouts and replaces it with the suggestion that we need to whip our overindulgent selves into shape. I object!

I spent the rest of the class asking myself “do I say something or let it go?” On the side of letting it go: I know she meant it as a light-hearted comment. On the side of saying something: that’s how diet culture gets perpetuated; the yoga studio is the last place I expect to hear it; I’m probably not the only one who felt uncomfortable with the comment.

After my shower I approached the instructor. I had already decided to be nice about it. I love the studio and as I said it’s not a place I normally experience body shaming or anything other than body positivity. Definitely the comment was the exception not the rule.

Me: It was a good class but I have some feedback.

Instructor: Yes.

Me: I didn’t appreciate the comment about the holiday baking. I don’t come here to hear that sort of thing.

Instructor: I know! I’m sorry. The minute it came out of my mouth I knew I shouldn’t have said it. But I didn’t know how to take it back.

Me: That’s reassuring. Thanks for telling me that.

Instructor: Thanks for the feedback. I really appreciate it and I’m glad you felt able to express it.

I consider that a good news story. Instead of stewing in my juices, I opened up a dialogue. That yielded a shared understanding and also a willingness on the instructor’s part to do better in the future.

Using workouts to “deal with” holiday baking is a pretty normal message that is firmly entrenched in normalized diet culture. For most people it is just the way it is. But that’s not what we promote here. And it’s not what anyone who cares about body positivity and more self-nurturing motivations for our fitness pursuits should be promoting either.

I’m glad I said something. And I’m really relieved the instructor “got it” before I even opened my mouth.

eating · fat · food · health

Trigger Warning: Pseudoscience

CW: Discusses diets, food, BMI and commonly held misconceptions. If you like to believe everything you think is 100% correct, are prone to all-or-nothing thinking, or want your beliefs reinforced on all things health and fitness, you may not want to read this post.

I think I’ve reached the point that I need a pseudoscience trigger warning. I am finding myself angry to the point of nearly yelling whenever someone mentions their “love languages” like it’s anything more than a convenient construct. The other day, I wanted to ram into the minivan ahead of me on the freeway with their anti-vaxxer bumper sticker. If I have to listen to one more Republican politician espouse a conspiracy theory as if it were the truth, I might remove my car radio and throw it out the window.

I am a science teacher, and trained to think like a scientist. I believe in facts and research and data. And we live in a world in which science is discussed with such ignorance that the presence of a single study is enough to sway/reinforce the incorrect beliefs of people. No one discusses the preponderance of the data. No one is asking for the big picture data over time. And this lack of scientific literacy is hurting people.

I live in a city that doesn’t fluoridate its water because a majority of the voting public considers it unsafe. These voters aren’t thinking about the consequences for the uninsured and underinsured children who don’t receive regular dental care and benefit measurably from fluoride treatments. Instead, there’s a mindset that “impurities” or “chemicals” are “toxins” and therefore things we should all want to avoid. This is pseudoscience.

The debate about organic produce focuses on these fears of “toxins” as well, instead on the very real dangers of overproduction, potential lack of sustainability or concerns for workers’ rights. And don’t get me started on the fear of GMOs. I am concerned about GMOs, but not for any personal health reasons–rather, I don’t like the idea that we are reinforcing monocultures, cloned products with no biodiversity designed to be sprayed with levels of chemicals potentially unsafe from the workers doing the work and the communities that live downwind. On the other hand, if we can design GMO versions of staple foods that reduces environmental degradation while providing sufficient nourishment for the food insecure nations of the world, who am I to say they can’t have it? There is NO evidence that these products are dangerous to human health once they reach the dinner table, and yet that is the only discussion we are hearing. We can’t have a meaningful debate about the real costs and benefits of these products when we aren’t even agreeing upon the basic facts.

Image description: Pints of beautiful blackberries, raspberries, blueberries and salmon berries.

Want to get pissed off at some pseudoscience? Watch pretty much any of the food “documentaries” created since Supersize Me became a blockbuster. There you can learn the half-truths behind the values of juicing, eliminating sugar, paleo diets, vegan diets, Twinkie diets, McDonalds diets, and so much more. Look for the warning signs of pseudoscience as you go–are they using anecdotal data and individuals while avoiding comparing larger sample sizes? Do they ignore the facts that run counter to their arguments? Do they set up false dichotomies requiring an all-or-nothing comparison–the worst of the standard diet against the best/purest of the proposed diet? If so, consider this your pseudoscience trigger warning.

Health, diet and fitness culture is rife with this sort of pseudoscience. Every named diet ever formulated has some sort of “data” to argue that it is the best way to make you healthier, happier, and fitter. Every single one of them cherry-picks the data, jumps to conclusions outside the purview of the research, and uses logical fallacies like false dichotomies to “prove” their superiority. Their goal is to sell their books, products, and edible non-food meal replacement products, not to inform you. And every time a friend or family member of mine begins to starve themselves in a new way or to take outrageously expensive supplements, it pisses me off. I’m not angry at them, I’m angry at the liars shilling these products and false promises.

I’m angry at the diet and fitness industry for convincing so many people that it is exclusively their own fault for having a larger body and that the solutions are simple. I’m angry that people believe they need to go “on a diet” in order to live a healthier life in a body that more closely meets their needs. I’m angry at the lie that we should exercise to control our body size and the willful ignorance that avoids discussing the dozens of other actually good reasons for regular exercise, regardless of our body size. Commercials, paid spokespeople, and poorly written news reports that ignore this bigger picture really do deserve a pseudoscience trigger warning.

But of course, it is the nature of pseudoscience to not identify itself as such. It would lose some of its intended power if it had to remind you first that what they were about to say has limited evidence to support it.

But wouldn’t it be wonderful if these warnings existed? Imagine a world in which news broadcasters interviewing the latest fitness guru had to first announce, “Trigger warning, everything we’re about to say has limited or questionable data to support it.” What if dietary supplements came with a bold statement that said “we cannot prove that anything will happen when you take this pill, and maybe it will make things worse.” What if any time your friend/family member/colleague began to espouse how great it is to go Keto they found themselves first saying “there is absolutely no evidence that this is going to work for me long term, but I’m going to try it anyway.”

What if your doctor had to say, “Now, there’s mixed evidence that BMI has a causal relationship to other risk factors, it is only accurate as a measure of body fat percentage for about 60% of the population, and it’s commonly used to reinforce anti-fat stereotypes. Given all that, I’d like to discuss how much you weigh.”

Think of how much more empowered we would be if these warnings were expected and required. I am so sick and tired of hearing bullshit being espoused as fact. We live in an era in which genuine experts are distrusted and suspected of ulterior motives, in which confirmation bias is treated as an acceptable alternative to hard truths. People rely upon the news, doctors, experts and friends and family to help them sort through the data to make the best decisions for themselves and their health. We can’t make good decisions with bad data, and until we find another way to sort through the pseudoscience, I would appreciate a trigger warning.

Marjorie Hundtoft is a middle school science and health teacher. She can be found yelling at her car radio during long commutes, picking up heavy things and putting them back down again in Portland, Oregon.