In these last few months, I’ve learned how much I need accountability. Not just with my writing. I’ve always known a lack of discipline was a problem for me that bled into a couple areas of my life. I found last year if I took writing class or attended writing groups, I was more likely to–that’s right you guessed it–write!
I wrote last week about accepting the number no matter what it is especially for the purpose of accountability. I am still learning the lesson. This week I lost 2.8 lbs and I noticed I worked out much more frequently and strenuously the last couple of days before I weighed in. I realized I have a fear of not seeing a loss. I think that’s natural but the intensity associated with it leaned towards obsessive. I didn’t know there would be so many things to confront regarding acceptance but there it is.
So that leaves me here, trying to have some perspective on this journey–the length, the ups and downs and the acknowledgement that it took some time to get here so it will take time to get where I want to be and even feel comfortable when I get there.
This week I took my first set of progress pictures. It helped me to appreciate where I’ve been and to get a little more excited about where I’m going.
Here they are:
So that’s Thursday’s wellness update!
Have you made any strides in your health lately? If so, please comment. I would love to read about your journey!
Today, I decided to try vegan tuna. I saw a few videos online that made my mouth water and last week, I tried a version at Whole Foods that convinced me it was time to try it at home. A few of the recipes I saw included some kind of vegan mayonnaise which I like but I wanted to challenge myself to make the “mayo.”
The recipe I found was on www.brandnewvegan.com. I know hubby and I eat too much oil and this recipe was oil-free which made it an easy yes. As I was mashing the chickpeas with the potato smasher and fork, I loved watching the transformation of the consistency into something that definitely reminded me of tuna. After I blended the cashew mixture, it really was a smooth, creamy dressing! I was probably a little too excited. It was definitely a recipe I would try again and I am looking forward to trying more recipes from this site.
½ cup raw cashews
½ cup water
15ox can low sodium garbanzo beans (chickpeas)
½ cup red onion, diced
1 stalk of celery, diced
1 small carrot, diced
2 tbls dill pickle relish
3 tbls lemon juice
2 tsp apple cider vinegar
1 tbls yellow mustard
1 tsp nutritional yeast (optional)
1 tsp low sodium soy sauce
½ tsp garlic powder
Add the cashews and water to your blender to let them soak
Mash garbanzo beans in a large bowl using a potato masher, or fork
Add diced veggies and stir
All the remaining liquid ingredients to the blender with the cashews and water and pulse until smooth.
Stir dressing into ‘tuna’ .
My husband and I both enjoyed our vegan tuna salad sandwiches and I am already looking forward to trying a new vegan recipe next Monday!