In my very first post I compared the apprehension and fear I was having about starting a blog to that of someone new to the gym. Now a few months into The Fit Frequent Flyer I feel I reached my blogging plateau. I’m starting to doubt myself.
It’s common for people to start a new diet, sign up for a gym or pick up a new fitness fad in hopes of getting fit. It’s also common for many of those people to revert back to their sedentary or unhealthy lifestyles a few months later. This typically happens because they didn’t see results fast enough, they didn’t lose enough weight, or maybe they even gained a pound or two. They get frustrated, discouraged and quit because it’s easier than pushing through the fear and having faith that the process is journey full of highs and lows, gains and losses, courage and fear.
I bring this up because this is how I’ve been feeling about my blog lately. I’m looking around my office, staring at my laptop, and I have no idea what to do next. I’m struggling to find inspiration, frustrated that I don’t have more followers, and feel inadequate next to all the more beautiful, successful blogs already established. And, when a recent post didn’t get many views I started doubting myself. I felt inapt.
In the gym, I know how to push through a plateau, how to switch it up, and how to seek inspiration from others who are more experienced. Instead of hanging up my blogging shoes this past week I pushed through. I kept my mind open and kept thinking about my blog. By the time I got home from Arizona I was full of ideas and ready to write again. I’m breaking Pushing Through the Plateau into 2 parts: Food and Exercise, because that’s how this week’s post came to me. It started with making an average hash in a pinch and turning it into 3 travel meals, and then taking a yoga class that both centered and inspired me.
Part 1: Food
Let’s chat about meal prep for a moment. Meal prep is not hard , but it is a commitment. Don’t let the pretty meal prep pictures on Pinterest fool you. It takes planning, time and dedication. I find it exhausting even. It’s worth the work, however, and a great way to ensure you have healthy options and meals to grab and go.
I don’t prep all my meals for a week. That doesn’t work for me. Some people do a great job of prepping 3 meals for 5 days. I applaud them. I’ve tried that but always ended up throwing away a lot of food come the following Sunday. What works for me when I’m home is going to the grocery store every day and buying exactly what I need to make dinner that night, but I have a more flexible schedule than most and have the time to do that. Others may find it impossible to go to the grocery store each day after work and still have time to make a healthy dinner. If that sounds more like you than prepping dinners might work better.
Each Sunday I meal prep as I gear up to make dinner. I’m already in the kitchen making a mess so I prefer to do it then. I make a few staples: protein bars or muffins, roasted veggies, and maybe some chicken or animal protein for Cam and Gianna. If I’m traveling that week I might also portion out some almonds, hard boil a dozen eggs or make a salad for the plane. When I’m home for a week I do less meal prep because I cook most nights. There are no rules. Just options to help you make healthy choices.
This week I was back in Arizona Monday through Wednesday. Cam and I had a small wedding reception on Sunday, so I had very little time to prepare for 3 days on the road. I needed something easy and versatile that I could throw together on Saturday and have for the entire week. I decided on a roasted sweet potato and veggie hash; a weekend favorite in our house with a couple fried eggs. This is so easy, so flavorful, and I turned it into three completely different meals. Cam added sausage to the left over hash while I was gone, so there’s a fourth!
Here’s the recipe, but again no rules. Throw any veggie you like in there!
Sweet Potato Hash
2 peeled sweet potatoes
2 bell peppers (I use red)
1 Poblano pepper
½ Red Onion
1-15oz can corn
1-15oz can black beans
2 Tbs Smoked Paprika
2 Tbs Cumin
1 Tbs Garlic Powder
Chili Powder (to taste)
- Preheat oven to 400 degrees
- Peel and cut sweet potatoes into 1” squares
- Put sweet potatoes in a large bowl and generously coat them with Olive Oil
- Transfer sweet potatoes to baking sheet, sprinkle with salt and pepper and roast for 15 minutes.
- Keep the bowl with left over oil for other veggies
- Chop peppers and onion add them to the bowl
- Drain corn and black beans and add them to the veggies
- Add the spices and mix all the ingredients
- Transfer the rest of the veggies to the sweet potatoes and roast for another 15 minutes
NEW SECTION: FFF Favorite Things
I’ve had several people ask me what I’m reading or listening to in my travels, so I decided to add a new section to share my favorite things.
What I’m reading:
This is a strange and wonderful book. Miranda July tells each story with bizarre allure. Some stories read like an epic poem while others a captivating narrative, but they always end with a surprising, and sometimes shocking, twist.
P.S. I particularly like reading this on the plane because I can usually read an entire short story, or two, in one flight. Makes me feel very accomplished. 🙂
What I’m listening to:
If you loved Serial, you’ll love the podcast “In the Dark”, which chronicles the abduction of Jacob Wetterling nearly 27 years ago. I am a “Who Dunnit” junky and huge fan of Serial Season 1. This podcast is so good!
What I’m baking/eating:
I’m embracing the first week of October by making Jamie Eason’s Pumpkin Protein Bars. These bars are the most soft, deliciously healthy protein bar out there. Here’s the link to the recipe. http://www.bodybuilding.com/fun/jamie-easons-livefit-recipes-pumpkin-protein-bars.html
P.S. These are gluten free!