My career change, and my relationship with food

the great nightmare for my son

Its been said already on this blog and on my Daily Mile profile, that I am responsible for my own weight gain. It took me years of sedentary lifestyle and extremely poor food choices to get here.  When I was in business for myself, I was a big user of fast food.  I traveled all over the US, mainly by car, and stayed in hotels away from home.  Much like Morgan Spurlock in the Movie Super Size Me!, I super-sized my drive thru experience.  In hotel rooms, I ordered whatever take out was available.

It would be one thing if I left this behavior on the road.  But when I returned home, I would continue for the sake of expediency and spending time with my family.  Rather than give up one hour a day to exercise, I would watch my favorite Food Network programs like Iron Chef and Diners, Drives-Inn's and Dives.  My relationship with food boils down to a simple fact;  all my life, I used fast-food to fill a void; often is was loneliness.  In Norfolk, Boston, DC, San Francisco, I would have short-term relationships, and would often go out to eat. After having a family, quick eating became habit and convenience.  Its time to change that dynamic.

Six months ago I began to cook more.  As I began to cook, I found I enjoyed the experience and ate less than I did before. When looking back, I realized that anytime I worked in a kitchen (Navy, KFC, Togo's) I was at my happiest.   I have earned two undergraduate degrees and an MBA. However I've have always felt that no job is beneath anyone regardless of education.  And the idea of becoming a chef is something I have always considered but my parents discouraged. But as I prepare food, I can feel my relationship with food beginning to change. I find myself respecting it more, and seeing it as something that is more just fuel, but something that can change an attitude when made properly. It can make one healthier when prepared right, and can soothe the soul without clogging the heart.

Health and fast food aside, since exercising, I have felt happier than I have in years.  The last two days at work have only amplified this feeling.  Simply put, for the first time years, the various aspects of my life are all coming together in the way I have always wanted.  Lets hope this continues.

Looking at my Heart - Chest X-Ray Today - Lost More Weight

Example of Labeled Anatomy In a Chest X-Ray

I went in for my chest X-Ray today. The doctor is trying to diagnose how bad my heart is given my diagnosis of Arteriosclerosis.  The issue most likely to be diagnosed using such an x-ray is Cardiomegaly, or an enlarged heart.  In all likelihood, there will be some enlargement as it is commonly associated obesity.  Again, I have to acknowledge, I brought this on myself.  Genetically, I know on my mothers side, being overweight is common, and on my fathers side they have bad hearts. The double whammy. I should have been working on this everyday of my life to stave off heart problems; but I didn't.  Now I have to work twice as hard and be twice as aware of what I am eating.

On the positive side, I lost weight again. A little over two pounds since thursday.

Here are my current stats:

Age: 33

Height: 5'6"

BMI: 52.6 (Calculate your BMI)

Weight: 325.8

Resting BPM: 93

Resting BP: 120/85

A great dish you can use with anything: Vegetarian Chili

Vegetarian Chili Over Masa Cakes

I thought I would pass along this recipe for those of us getting health conscious about our eating. I am cooking more vegetarian dishes and this is the best.  It is versatile and I have used it with rice, pasta, by itself, and with egg beaters. I found this recipe while watching the food network originally, and wanted to spread the word to those on the DM.

Ingredients

• 2 tablespoons canola oil
• 1 1/2 cups chopped yellow onions
• 1 cup chopped red bell peppers
• 2 tablespoons minced garlic
• 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 cups fresh corn kernels (about 3 ears)
• 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
• 2 tablespoons chili powder
• 1 tablespooon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 4 large tomatoes, peeled, seeded and chopped
• 3 cups cooked black beans, or canned beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable stock, or water
• 1/4 cup chopped fresh cilantro leaves

Directions

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve