Body Fat Bummer
I love working out; I always have loved it, and I generally think of myself as pretty fit. Working out has mainly been about the endorphins and positive emotional experience for me rather than about body image. Although, a few years back when I first started having stomach issues, I did drastically change my workout routine to combat the roughly 10 pounds I put on. It turns out I just needed to start following the FODMAP diet to lose that weight, but I was lucky to find CrossFit anyway as I love the community, the strength element and sometimes the WODs 🙂
I have decided to take a break from the CF life for a bit as I have found it increasingly difficult to manage getting to specific class times, going to work and getting home at a reasonable hour for my son’s bedtime. I started the new gym this week, where I was given a free session to discuss workout goals, take measurements and determine current body composition. I walked into that session thinking (and I may have even said this to the trainer!) that I’m content with my body, I like my current workout routine and I just need some help getting acclimated to the “regular” gym environment again. I was in for a shock when my body fat % came back higher than I was anticipating! Shot my ego right back in place :). If any of my CF girls are reading this, they’ll appreciate my redeeming moment today – a trainer came over to me and told me I should stop squatting heavier than him! This “regular” gym is going to be a process for me it seems!
As the body fat news settled in, I decided to do more pull ups when I got home, have the trainer re-test me next week 🙂 and in the meantime make a few healthier meals. I have indulged in gluten free pizzas and pastas quite a bit this holiday, and I must say I’ve enjoyed every moment of it!
Tonight I made a mix of chicken and vegetables that my son and I both like (and I can eat) in a stir-fry over rice. I’ve shared the recipe below.
FODMAP-friendly Chicken, Spinach and Carrot Stir-Fry
- 1 pound chicken breast tenders
- 4 oz spinach
- 3/4 cup carrots (julienned is my preference)
- 1/4 gluten-free soy sauce
- 2.5 tbsp extra virgin olive oil (1.5 of that should be using garlic-infused olive oil – recipe from December 23rd)
- 1/2 tsp minced ginger
- salt and pepper to season chicken
- 1/2 tsp sesame seeds
I start most of my cooking with infusing some garlic into olive oil. In the case of this evening, I had a pretty quick turnaround time for getting dinner on the table so I only left the garlic to infuse for about 20 minutes.
While the garlic infuses in a separate pan, start another pan with 1 tbsp of the olive oil and add the chicken tenders. Sprinkle the chicken with salt and pepper. Cook the chicken through and remove from the pan.
Add the garlic-infused olive oil to the pan, followed by the carrots. Allow the carrots to cook until slightly softened, 2 – 3 minutes. Add the spinach to the pan and allow that to cook down. Add soy sauce, ginger and sesame seeds to the mixture and stir until mixed throughout. Allow that mixture to cook for 1 -2 minutes while cubing the cooked chicken. Add chicken to the pan and cook for another 1 – 2 minutes or until chicken is warmed.
Serve over rice and sprinkle with additional sesame seeds as desired.