But I HATE Exercise!!
Exercise has always been a part of my personal weight loss plan, which sounds good, right? Well, here’s the problem – I dreaded the experience of exercise. I hit the gym, ran with gusto and did countless crunches but I was always thinking, “I can’t wait for this to end!”
It’s interesting that I used to have the exact the same thought about whatever diet I was on at the time – “I can’t wait for this diet to send so I can eat something that actually tastes good”.
You’ve heard the phrase “The end doesn’t justify the means”? When it occurred to me that what I really wanted wasn’t a magic weight on the scale, but a life I LOVED, I decided to stop exercising simply to burn calories and changed my focus to exploring activities that I enjoyed.
I used to proclaim to anyone who would listen that I hated to exercise, but it turns out that I actually LOVE moving my body! I love beach volleyball which I combine with yoga and hiking to round out the list of activities that keep me healthy.
How about you? What is your favorite way to move your body?
Until next time, Eat Well, Be Well and LOVE Every Bite!
~Chef Jenny
Enjoy this DELISH recipe:
Coconut Kale and Lentils
Serves 4-6
Preparation Time: 15 minutes
Cooking time: 40 minutes total (including 30 mins for lentils as you are cutting your veggies)
This is a hearty main dish packed with nutrition from the lentils and kale. Talk about comfort food—I often crave this recipe. Crave kale? Hard to believe, I know, but trust me, this is some tasty stuff! Don’t let the list of ingredients overwhelm you—this dish comes together quickly and you can also use canned lentils to save time.
1 cup brown lentils, washed and picked over
3 cups water
1 strip kombu (sea vegetable sold in the Asian section)
1/2 teaspoon thyme
2 Tablespoons coconut oil
1 teaspoon cumin seeds
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 red onion, sliced
3 garlic cloves, minced
1 1-inch piece ginger, minced (about 1 T)
1 bunch lacinato kale, very thinly sliced
1 cup vegetable stock
1 Tablespoon fresh lemon juice
1/4 cup unsweetened grated coconut (optional, for garnish)
Sea salt and pepper to taste
Put lentils in a pot and cover with water, add kombu and thyme. Bring to a boil, reduce heat and simmer, stirring often, until lentils are very tender, about 30 minutes.
Meanwhile, gather remaining ingredients. Cut onion. Mince garlic and ginger. Slice kale.
Heat the oil in a skillet and add the cumin seeds, chili powder, cayenne and turmeric and cook for 10 to 15 seconds, until fragrant. Stir in onion, garlic and ginger and cook for about 2 minutes. Add sliced kale, tossing well with spices and cook for 1 minute. Add vegetable stock and cook until kale is wilted (about 5 minutes depending on how thinly kale is sliced). When the lentils are fully cooked, drain off any water that remains and add the lentils to the kale, adding the lemon juice and salt and pepper to taste and serve over brown rice, sprinkled with coconut if desired.
Chef Jenny Brewer MS, CNS