I’m starting to think that my ‘ideal weight’ is an unrealistic number. Why did I pick this number? Have I ever been my ideal weight? Was it in high school? It is starting to piss me off. I log my calories and exercise online (MyFitnessPal). It’s a good tool. Too bad losing weight isn’t as easy as calories in versus calories burned. Many may argue that that is exactly what goes into losing weight, but I seem to be stuck. At the end of every day my app tells me that in five weeks I should weigh three pounds more than my ideal weight, this magic number that I am striving toward. However, I am still seven pounds away from this number. Three pounds, seven pounds, these are small numbers. I know there are millions of people struggling to lose large amounts of weight and my complaining is just petty. Here is the thing that I am wondering. Where do we come up with our ideal weight numbers. I looked online for my BMI. The healthy range for me is between 94.7 and 128 lbs. That is quite a range. 95 pounds? Really? 95 would be a healthy weight for me? Maybe if I was a vegan marathon runner. Or an Olympic gymnast. So, I chose a random number in the middle of my range, but I can’t get there. Should I keep struggling to get to my ideal weight or should I say “Never mind, THIS, the weight that I am right now, IS my ideal weight”. That sounds like a great idea.
THIS, the weight I am right now, IS my ideal weight!
Good-bye random number that may never appear on my scale! I am not going to feel guilty about not reaching an imaginary goal. I am going to celebrate the size that I am!
Marrying someone from a different ethnic/geographical background than your own expands your horizons. Learning to cook Louisiana style foods has been a learning process for me. I haven’t heard of other people making Jambalaya this way, but I think it works best. Most recipes call for cooking the rice in the same pot with the meat and tomatoes, but I had a hard time with my rice sticking or becoming a gummy mess. So I decided to cook my rice in the rice cooker and then just stir it in to the cooked meat and veggies.
2 cups uncooked rice (cook in rice cooker)
1 lb chicken (breast, thigh, combo)
12-16 oz anduille or smoked sausage
1 medium onion, diced
2-3 ribs celery, diced
1/2 Bell pepper, diced
1/2 bottle Gluten Free beer* (like Omission)
16 oz canned tomatoes
2 tsp Garlic
2 tsp Paprika
1/2 tsp Oregano
1/4 tsp Basil
1/4 tsp Sage
salt and pepper to taste (or cajun/creole seasoning)
2 tsp tamari* (gluten free soy sauce) optional
So, what I do is cook the rice in the rice cooker and while that is going I start the chicken in a deep skillet on the stove. I usually cook it frozen (because planning ahead is not my forte) and then chop it up and plop it back into the pan. Then I add the sausage and brown it up a bit. Next comes the veggies. When the onion is translucent I deglaze the pan with beer. Let the beer cook down a bit. Add the tomatoes and spices. Stir it all together and let it come to a simmer. Pile the rice on top and stir it all together. Taste and adjust seasoning, if needed.
It may not be the traditional way to make Jambalaya, but it works for me.
*If you aren’t GF just use regular beer and soy sauce.