Post-Lockdown Progress Update

The other day, a fellow fast-er and low carb friend sent me a message, dryly reflecting on how many posts there’d been in our facebook group about people falling off the wagon lately. She then asked, “So how hard did you fall off?”

And my answer was, “… I didn’t?”

**Disclaimer: This is going to be a long post. I sort of forgot about this blog, and some rather large things have happened since my last post on January 19th. Brace yourselves!

So, COVID-19 came along and turned the world on its head. I’m definitely one of the lucky ones – I got to keep my job and choose out my own project to work on while it was going on. And while things all around me (and everyone else) have been chaotic, so many things changing and closing, from a strictly work-related standpoint, things have honestly been pretty great.

At the beginning of the lockdown, I found myself very suddenly without the very rigid schedule I’m using to following at the museum where I work. I’ve never minded that structure – if anything, it’s played right into the strictness of my fasting routine and even reinforced it. Finding myself wholly without impositions on my schedule apart from texting my supervisor every day at 8:30am and 4:30pm, I was left to organize my days any way I wanted. I knew from the start that I would need to keep to my regular fasting schedule to maintain any semblance of mental and physical health during this. For me personally, the work-from-home thing started as “two weeks and then we’ll see”. That quickly got extended to a full month, then two, and now three. My teammates and I go back to the museum next week, so here at the end of Week 12 of lockdown, I thought I would share a few reflections about how it’s been.

selfie - keep calm
I still drank allll the tea!

At the beginning, as someone who lives alone, I felt almost as though the universe was going out of its way to underscore the fact of my solitariness. I wondered how long I would be forced to be alone – which I love being, but I also love being with other people, in a good balance. I think I felt every feeling that it’s possible to feel that week. I fasted. I watched my social media feeds fill with people panicking about toilet paper shortages and joking that they’d already eaten all of their snacks. The gym in my building announced it was closing the first day of that week. Having once had to stop working out for a full three weeks back in November when I had shingles, I really didn’t want to experience that again. There’s a whole story behind the fact that the 35-lb free weights are basically mine (seriously, no one else ever uses them, and they only replaced them after months of me nagging when someone stole the 35’s during my shingles absence)… so I popped by the gym and, um, borrowed them. I mean, I will give them back when the gym reopens! I really will! Meanwhile, here they are.

the 35's

Floor lifting
They’re so much heavier to lift from the floor than from the weight bench, for the record!

I thought about cardio next and how to replace my beloved elliptical and my HIIT cardio workouts. HIIT = high intensity interval training, wherein you attempt to jack your heart rate up to close to its maximum for a short while (30 seconds to 2 minutes is the norm), then take a rest period of equal or longer time. It occurred to me that I live on the 17th floor of an 18-storey high rise that has stairwells. I came up with a plan. It went like this:

  • jog down to the 2nd floor in the slightly-less-dodgy stairwell (has windows and only goes down to the 2nd floor, aka no street-level access)
  • sprint up to the 5th floor, then sprint down the length of the hallway and back
  • walk the length of the hallway and back for the rest portion
  • sprint up to the 8th floor, then sprint the hallway
  • walk the length of the 8th and back
  • sprint up to the 11th, sprint the hallway, then walk it
  • sprint up to the 15th, sprint the hallway, then walk it
  • sprint up to the 18th, sprint the hallway
  • instead of walking it, jog back down to the 10th
  • sprint up to the 14th, sprint the hallway, then walk it
  • sprint up to the 17th, sprint the hallway, then walk it, stopping in front of my own door, where I had pre-placed a Lysol wipe to clean the hand that touched all of those hallway doorknobs

It was a Process! But it was working pretty well… until the morning when I encountered meth users directly on the other side of the 17th floor doorway at 7:30am on a Friday morning. I noped right out of there, went back to my apartment, and did a cardio circuit HIIT workout instead. Speaking of which… I had only just recently discovered this: a HIIT routine based on a mix of straight-up cardio and bodyweight exercises. I saw it in a Livestrong article and misread the instructions, which were to do 10 different exercises for 30 seconds each, then repeat the entire routine. I thought it said to repeat the whole thing for a total of three rounds. The routine went: squats, 10-second squat holds, jumping jacks, burpees, lunges, curtsey lunges, push-ups, mountain climbers, sit-ups, and Russian twists. I didn’t know what some of them were and had to google. I had, at that point, done maybe a grand total of 8 (???) real push-ups in my whole entire life to date, like without my knees on the floor. I discovered to my delight that, at that point, I could do about 15 of them in 30 seconds. So in total, I went from maybe 8 cumulative, to 45 in one day.

I was in pain for four straight days after. Haha.

Quarantine went on. Two weeks became a month. Then two months. I took up running (HIIT sprints) outside once the weather became warm enough. Running is something I have never been able to do, so this was a particular accomplishment! I kept fasting. I resolutely admired, but ignored the 200 photos of sourdough loaves every human I know was posting on social media. I perfected keto meatballs and tried out an almond flour bread eventually.

 

I kept working out. Missing my daily 10-12 km of walking at the museum, I took to walking outside for the pure sake of walking, which is something I had never enjoyed. I would walk long distances to get somewhere, but never just for its own sake. I developed a vastly more intimate knowledge of downtown Winnipeg. I walked in snow boots, then runners, sometimes rain boots, then sandals, as the seasons changed. I watched the snow turn dirty, then melt, saw the mud and the puddles form and then clear, watched the grass beneath them dry and turn green. Eventually, finally, the trees budded and then exploded into leaf and blossom. The coming of spring is something I witnessed in vastly more detail this year than in any year before in all forty years of my life so far. It’s never felt like more of a miracle than this year.

Meanwhile, I wondered if the temptation of being at home with the unusual and unexpected leisure of time to cook – something I love doing – would pull me from my discipline or even right off the wagon. I wondered whether I would gain back the “quarantine fifteen” social media was joking about. What I did notice was that, while I wasn’t actively losing weight anymore, I wasn’t gaining any size. I was steadily maintaining a workout ratio of 5/7 days – three cardio workouts (most weeks that’s been two of the cardio/bodyweight routines and one HIIT sprint) and two weight training sessions. I’ve walked anywhere from 3-9 km per day, depending. If anything, the scale has basically stayed the same, but I’ve gotten denser and more muscular as my body has adjusted to now regularly to using new muscle groups and doing things like 55-60 push-ups in a single day, how to actually do burpees properly, and how to do mountain climbers without actual death occurring. I’ve had to remind myself yet again that this journey has never been about the number on the scale – it’s been about gaining more and better health, and I’ve done that. I’m still doing it. There will never be a day that comes and I say, “Okay, I think that’s good enough. Let’s just let everything slide now.” The world and my own life have been in a state of emergency since the pandemic hit, and the main thing for everyone has been just to get through it. To survive it, whether in a very literal sense, but also in the very real sense of mental health. It’s been a very isolated time. And yet, I’ve discovered just how much of an introvert I really can be, how content it turns out I am to be at home, alone, doing my own thing. That I really, really am disciplined, even when there’s no one to witness it apart from my own sense of integrity. I have no idea where this discipline came from, but I feel grateful to have it, and to have been able to keep it during the past few months. I’m still working at my body, at my health, and every last part of it is an act of self-love.

For a reminder, this is how I looked when I first started this in January 2018:

 

This is me now. Last gym selfie before lockdown started, and all the rest have been taken in isolation:

I would say that I’ve not only survived this three months, but thrived.

Lilacs

It’s been twelve long weeks, but the journey continues. I hope you’ve all been surviving and thriving, too. ❤

How to Keto: Part II: Replace the carbs

How to Keto: Part II: Replace the carbs

In the last post, I talked about ways to eliminate carbs from a meal. Now we’re at:

Strategy 2: Replace the carbs. There are a lot of vegetables that make seriously great alternatives for the carbs we’re so used to eating. The honest truth is that most carbs themselves don’t have a ton of flavour – we enjoy them for their texture, generally, and use them as vessels for the thing which actually has the flavour. And we can still eat those. Here are a few examples:

Zucchini. Get yourself a simple, hand-held spiralizer and make friends with zucchini. Zucchini is a vegetable that I was lukewarm about at best before I started this. I genuinely prefer it to pasta now. It takes me approximately 30 seconds to spiralize an entire zucchini. It has virtually no carbs in it, and you can use absolutely any (low/no sugar) sauce that you might have used on pasta or rice/potato noodles. I like to spiralize the zucchini, salt the “noodles” well and let them drain in a colander for 15-20 minutes (not at all necessary, but it can help get some of the water out which will otherwise release into the sauce, which I don’t care about for tomato-based sauces, but for cream sauces it can come in handy), then make my sauce. When the sauce is ready, toss the zucchini in and toss it for around 4 minutes, and you’re good to go. Here are a few of my go-to’s:

  • Basic marinara: ground beef grilled with fresh garlic, canned diced or crushed tomatoes, Italian herbs (oregano, basil, rosemary, thyme), parmesan cheese
  • Italian sausage: crumbled Italian sausage grilled with fresh garlic, canned diced tomatoes, oregano, fennel seeds, lots of parmesan, fresh spinach
  • Alfredo variations: grilled garlic (optional), grilled onions (optional), grilled chicken or shrimp, whipping cream, parmesan
  • Peanut/coconut: grilled garlic, onion, red pepper, shrimp/chicken/other meat then add peanut butter (1-2 tbsp max), soy sauce, chili flakes, lime juice, coconut milk, fresh cilantro

Photo: the above sauce, with salmon

zucchini noodles thai

Photo: roasted chicken thighs with pesto zucchini noodles

Chicken thighs w pesto zucchini

Eggplant. Both zucchini and eggplant can replace pasta in a number of ways. My favourite way to use eggplant is to substitute noodles in lasagna. Slice it in long slice about half a centimetre thick, drizzle the slices with olive oil and sea salt and roast them for about 20 minutes (turn halfway through), then layer them into a lasagna the way you would have used noodles. I’m going to try this with zucchini at some point, too, but I can’t see why it wouldn’t work. You can also use both eggplant and zucchini as “boats” to hold other things, in lieu of bread. Slice the veggie in half, hollow out the seeds, roast it as above, then dump whatever you like on it – spaghetti sauce, grilled meat, cheese, etc. I made zucchini garlic cheese “toast” like this once and it was great! There are other veggies that can work this way, too, such as spaghetti squash, which is delicious in season!

Photos: eggplant lasagna: 

Eggplant lasagna 1

Eggplant lasagna 2

Photo: the above Italian sausage sauce on spaghetti squash

Sausage spaghetti squash

Cauliflower. True fact: mashed cauliflower is better than mashed potatoes, and I say this as a major fan of mashed potatoes. Cauliflower is another veggie that holds a lot of water, so whether you’re using it as a base for a cauliflower pizza crust or anything ground, you’ll probably want to drain the water out of it after it’s been cooked (boil/steam it). For a good mash, I like to boil the cauliflower, then mash it with a potato masher or hand blender (you can use a food processer if you have one, but I don’t!), mix in cream cheese or sour cream, whipping cream, butter, cheddar, green onions, bacon, etc (aka: anything you like, pretty much!) and then bake it for a few minutes. You’ll never go back to mashed potatoes! Cauliflower can also be grated (cheese grater or food processer) to make “rice” or “couscous”. I’ve made sushi using cauliflower “rice” before and it was great!

Lettuce. If you can find yourself a sturdy lettuce leaf, you’ve got an instant bread replacement. Lettuce wraps have started showing up regularly on menus, and it’s not at all uncommon for someone to request lettuce in lieu of a hamburger bun. I like making lettuce tacos, too. They’re incredibly messy, but so good. Greens can also make a great base for what you might have put into a sandwich otherwise. I love making chicken salad out of leftover rotisserie chicken, or egg salad at any time, and I still do! Now I just put them on my favourite base of mixed spinach and arugula.

Photo: lettuce tacos

Lettuce tacos

Photo: chicken salad on spinach & arugula with grape tomatoes

Chicken salad

So there you have it: a few basic ideas! This way of eating is very possible – it just requires a bit of thinking outside the bun. And taco. And tortilla. And pita. And manicotti. And – you get the drift. 🙂

How to Keto: Part 1: Eliminate the Carbs

How to Keto: Part I

On occasion when I’ve told someone that keto or low carb/high fat eating focuses on eating a lot of healthy fats, they’ll say, “okay, but you can’t just eat fat, so what do you actually do for meals?” There are two main strategies here, and I’m going to divide this into two long posts, because there are photos!

Strategy 1: Eliminate the carbs. Many meals in many cultures find their base in a carbohydrate, be that rice, pasta, or bread products. I’ve heard so many people say “I can’t do keto; I’m Italian! All we eat is pasta!”, or “I can’t do keto; I’m Indian! There’s rice in every meal!”, etc. I would argue that most cultures’ cuisines fit the bill here, whether that’s sandwiches in your lunch or nachos for a snack or popcorn at a movie or sushi with friends. Believe it or not, though, sometimes you can just take the carb element right out. The majority of my meals are essentially meat and veggies in some combination. Here are some examples of meals where you could annex the carb element:

The meal: roasted chicken, broccoli, mashed potatoes. Eliminate the mashed potatoes.

Photo: rotisserie chicken leg with large salad (romaine, spinach, grape tomatoes, cucumber, toasted almonds, pumpkin seeds, homemade olive oil/white vinegar dressing), babybel gouda

Chicken leg + salad

The meal: beef vindaloo, basmati, naan, salad. Eliminate the basmati and naan.

The meal: ham and swiss sandwich, apple, hard-boiled egg. Eliminate the bread and swap out the apple for some lower-carb strawberries, and eat the ham and cheese together on their own. It sounds a little odd, but I’ve had some excellent “deli plate”-type meals that are totally satisfying – any combination of cold meats (preferably non-processed), cheese, nuts, olives, pickles, boiled eggs, and veggies makes for a great lunch!

The meal: sushi: opt for sashimi rather than rolls/sushi.

The meal: breakfast: opt for combinations of eggs, meat, veggies, and cheese rather than toast, hashbrowns, pancakes, waffles, etc.

Photo: scrambled eggs with mozzarella and broccoli, bacon. 

Scrambled eggs and bacon

Photo: Avocado baked eggs with pepperoni

Avocado baked eggs

Photo: Frittata (broccoli, spinach, red pepper, mozzarella)

Frittata

Photo: breakfast salad (spinach, sliced boiled egg, bacon, cheddar, homemade olive oil/white vinegar dressing)

Breakfast salad.png

Sometimes it’s not as easy, though. If you take the noodles out of a pasta dish, for instance, you’d likely be left with sauce, a few veggies, and maybe some meat. So then we come to the next post: Strategy 2: Replace the carbs

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