Countdown to Summer
Summer is awesome. It’s my favorite time of year. This year, to get ready for it, I’m doing a nine-week, holistic fitness and nutrition “bootcamp” at Recess Fitness. The idea is pretty brilliant: 25-30 people participate in three sessions each week. It provides structured work-outs plus a sense of community and accountability, without the (often outrageous) cost of hiring a one-on-one personal trainer.
The nutrition portion of the camp has been interesting for me. I feel like I lead a fairly healthy lifestyle, but I’m also a total foodie. For instance, I don’t really eat processed foods, but you’d have to pry my glass of old vine zinfandel from my cold dead hands. I love brioche and pomme frites, but I also eat a lot of veggie tofu stir-fry and brown rice. I’ve always felt like I strike the right balance of diet and exercise, but I have learned some things so far during camp that have made me reassess.
I’m not about to run out and pledge to give up macaroni and cheese or homemade ice cream. But I am looking at some of my favorite foods a little differently, giving them a tweak here and there to pump up the nutritional value and maybe squeeze out some of the bad fat.
So for the next few weeks I’m going to post some of the recipes and tricks I’ve learned about/come up with, stuff that’s healthy enough (and substantial enough) to keep me from keeling over while I learn the not-so-ancient martial art of Budokon, but that still tastes good enough to please discerning palates.