The Aftermath

I just got back from a fabulous week in my hometown. The word “FUN” can’t even begin to describe it. I got to see friends, family, new babies, and meet new friends. I also ate every nostalgic goody I could get my hands on. Mozzarella sticks, Eggplant Parmesan, Pizza, Wawa Hoagie, you name it, I had it! Not only that but there was plenty of wine, bubbles, and Mesquito Bites (this amazing concoction from the boys at Mesquite Grill in Doylestown) So, whats a girl to do to get back on track and feel ready for a bathing suit in just 25 days? Buckle down and recommit! Here are my secrets to combat the aftermath of a “too much vacation”!

1. Drink Water. A week of eating and drinking things you wouldn’t normally consume can wear on your digestive system. Water will rehydrate you, fill you up, and make you feel a little energized. If you get tired of water have Iced Green Tea. Green Tea will also help rev your metabolism!

2. Rework your workouts. The day after you get back from vacation go for a walk. I understand is hard to get back into a routine but how hard is a 30 minute walk? Walk the whole week if you have to but bottom line you have to exercise. Let your body adjust, burn calories, and gradually get back to your regular routine. Another great idea is to do a 15 minute circuit. Circuit training burns lot of calories and you can do it in your living room!
Aftermath Circuit Workout:
* do 30 seconds of each and then repeat three times. 
1. Jog in Place
2. Squats
3. Jumping jacks
4. Lunges
5. Burpees
6. Pushups
7. Alternating Side Kicks
8. Triceps Dips
9. Mountain Climbers
10. Ab Pikes


3. Veggies, Veggies, and more Veggies. I spent the week eating gooey cheese, white carbs, and fried goodness. Now its time to go back to the basics. Fruit for breakfast, salad for lunch, and a veggie based dinner with a bit of protein. Check out new recipes to mix it up and keep it fun! Here is a recipe I am trying this week!
Grilled Vegetables Salad with Lentils from health.com

Ingredients

  • Lentils:
  • 1 1/3 cups dried lentils
  • 4 cups water
  • 1 bay leaf
  • 1/2 cup finely chopped red onion
  • 2 tablespoons coarsely chopped walnuts
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon dried herbes de Provence
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small garlic clove, minced
  • Vegetables:
  • 24 asparagus spears, trimmed (about 12 ounces)
  • 2 zucchini, cut diagonally into 1-inch-thick slices
  • 1 small yellow bell pepper, quartered
  • 1 small orange bell pepper, quartered
  • 1 small red bell pepper, quartered
  • 1 (12-ounce) eggplant, cut crosswise into 1/2-inch-thick slices
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1 teaspoon dried herbes de Provence
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

Prepare grill.
To prepare lentils, rinse and drain lentils. Place water, lentils, and bay leaf in a medium saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Drain; discard bay leaf. Combine lentils, red onion, and next 7 ingredients (through garlic) in a large bowl.
To prepare vegetables, combine asparagus and next 6 ingredients (through oil) in a large bowl; toss well to coat. Grill zucchini, peppers, and eggplant 15 minutes, turning once. Grill asparagus 6 minutes, turning once. Place vegetables in a bowl; drizzle with 2 teaspoons vinegar. Sprinkle with remaining ingredients; toss well to coat. Serve with lentils.
Health, MAY 2002
4. Last but not least, give yourself a break. Life is short. Enjoy every moment you can. A week of fried foods and sugary drinks is not going to make you gain 10 pounds. 
In Health, Tricia
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