February through May is typically a time of year when many travel to fun and exciting destinations with their family & friends. Travel has become a big reason for why people try to lose weight. The allure of looking good in that bathing suit always trumps high blood pressure. It amazes me when vanity will motivate and health problems often don’t.
So why go to all the trouble to look good for your vacation, and totally blow it when you’re on that same vacation? Those darn cruise ships, all-inclusive resorts, all-you can eat buffet…..how can you stay on track?
For most, traveling results in putting on weight, not losing it:
We eat more than normal
We exercise less and are less active than normal
We dine out at restaurants more than usual
We consume more alcohol than normal
We eat more takeout foods
We generally eat less healthy options in favour of tastier options
I LOVE to travel and in the last few years I’ve really narrowed down my travel rituals to ensure that wherever I’m going, I’ll be able to rest, enjoy great healthy food and stay active. A must for anytime I travel is to have kitchenette or at least a mini fridge and microwave in my room. This will allow me to stock healthy go to snacks and avoid overeating.
The focus of a vacation is to take time away from work and recharge, so why do many people come back from their vacations exhausted? They simply put their health on vacation on their vacation.
The key is to keep your normal routine and not fall victim of the “less than normal” list above. Keep focused on your goals and always have a plan.
Water is your saviour… hydrates and keeps you full
Stay active & move. Take advantage of your surroundings. Walk, swim, ski…try something new.
Stick to your routine from day one. Especially at the airport. Pack snacks and avoid grab and go airport food or those onboard cafés.
Always chose “A la Carte” restaurant options over “All you can eat buffet”. Less likely to overeat.
Remember that "Calories count whether they are consumed in the air, on the road, or in a hotel".
Just have fun! Manage your stress & be conscious of your choices.
Planning for your vacation should not be limited to dates & price. Plan the little details that will help you maintain your health and come back feeling great!!
Stay Healthy, Happy & Fit
SFL Founder & Foodaholic
Take a free 9-minute yoga class with Bruce!
~ Taste of the Tropics ~
Jamaican Chicken Stew
Ingredients
1 cup uncooked Basmati Rice
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
1 pound chicken breast, cut into bite-size pieces
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper
1/2 teaspoon cracked black pepper
1/4 cup dry red wine
2 tablespoons capers (optional)
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
Preparation: While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serving is 1 ½ cup (recipe makes 4 servings) with ¾ cup rice (measured cooked).
Simple Mexican Salsa
Ingredients
4 ripe fresh tomatoes
1 onion
1 lime
1 ripe jalapeno pepper (2 if you like it HOT!)
1 bunch fresh cilantro
½ teaspoon salt
Directions: Chop up the tomatoes to your preferred size. Dice the onion (if it is a large onion you may only want to use half). Chop up the cilantro and the pepper. Put it all into a bowl and squeeze all of the juice from the lime on top. Add a bit of salt. Stir it up. Enjoy!
Serve with eggs, wraps, salads….experiment with adding black beans & avocado.
Arlene Chaisson, Summerside, PE Arlene Chaisson is the talk to the community of West Prince. She has achieved something so incredible and so inspiring, that it touches everyone on many different levels.
Arlene is a loving mother of 3 children and worked full time most of her life. As most mothers do, she put their needs ahead of her own and became the low rung of the totem pole. These demands took a toll on her health, developing high blood pressure and high cholesterol at a young age. About two years ago, her husband was diagnosed with cancer and Arlene was in the care giving role all over again.
L to R: Arlene’s daughter Thish Handrahan and Arlene Chaisson.
Costa Rican Black Bean Soup
Ingredients
1 ½ cups dry black beans, rinsed
8 cups water
1 cup chopped onions
1 cup chopped red pepper
1 cup sliced mushrooms
3 garlic cloves, minced
1 Tbsp oregano
½ Tbsp cumin
Pinch of cayenne pepper
Splash of lime juice
Salt and pepper to taste
4 eggs
2 avocados, cubed
3 oz feta cheese, crumbled
Handful of cilantro, chopped
Optional: cooked basmati rice
Directions Place beans and water in the slow cooker and cook overnight (about 8 hrs). If you are not using them right away, add 1tsp of salt and cover. When they have cooled down, place in plastic container and in the fridge (beans and liquid). They will be good for about 5 days.
Hard-boil the eggs, and then remove the yolk and cut in wedges. In a large pot, sauté the onions, peppers and mushrooms until they soften. Add garlic cloves and mix. Using the blender and working in batches, blend the beans and add all the beans and bean water to the pot. Bring to a slow boil, then turn down to simmer and season with oregano, cumin, cayenne pepper and a pinch of salt and black pepper. Let simmer for about 5 minutes. To serve, place soup in a bowl, add a bit of egg white, avocado, feta cheese, rice (optional) and cilantro. Finish with a bit more cayenne pepper and lime juice.
