Ok so I’m not so good at doing this daily and honestly I’m not too concerned. Since my heart attack I’ve been so much less the old Kat when it comes to trying to squeeze everything into a day when there’s always more time to get things done. So basically this challenge, my blog is important but I don’t want to be up at 11 doing it.
I’m working on balance. I’m working on doing one task at a time and finishing it. I really don’t see how in my previous life I worked, took care of two kids, my ex husbands practice, and volunteered while starting up a meet up and keeping up with my girlfriends. No wonder my body shut down. It’s too much for two people. It’s exhausting.
The good news is I’m embracing my flaws and doing what I can, slowly to change them. I’m keeping in contact with my support group so I have a sounding board when I feel I’m maybe doing too much. I’m walking through this new normal with as much grace as I can.
So a little self care check in:
1. Enjoying baths and not rushing out of them. Trying to unwind in them.
2. Doing a exercise class a week that is fun. No need to run if I can do aerial classes, stretching classes or ballet.
3. Not eating gluten and sticking to it. Since my heart attack also having PCOS I’ve gained 20 lbs and slowly I’ll lose the last 18 by making good food choices like I used to do.
4. Having alone time. I’m allowed to have some me time.
Really, if I look at my small behavioral changes I’m being good to myself. I spent 40 years being everything to everyone that I lost me and I’m so grateful life threw me curve ball and I’m learning to be there for me.
Until next time….
Let us just start by saying I haven’t felt this good after a class since I took my 2nd ballet lesson years ago. Tonight I took a 1.5 hour flexibility & stretch class at the Cirque school I went to two weeks ago (took a week off for the holidays) BUT I’m committed to this….
Things I didn’t think I could do and did……
- Almost complete half split
- Back bend touching the wall (OK it took three attempts but I didn’t fall like I thought I would)
- Stretches forward I forgot I could do.
It helped the teacher had a sense of humor. It helped the people in the class did as well and it helped that I was ready to really give it a go.
After my heart attack being told I couldn’t run a marathon I thought it was over for me exercise wise and I was wrong. I’m hoping with sticking to this, growing muscle again, and doing for me that I can do ballet again and feel confident and that I can do aerial again. Not working out for almost two years can make a body weak and I understand my health came first but I’m tired of the extra weight and I do have the body issues WHICH I KNOW a lot of people do so doing for me felt good again.
My teacher even asked if I danced before because the way I raised my arms for the back bends. It feels good to know that even not really doing ballet for a couple of years that I still have some form.
Today’s post is a good one. It’s a “I did for me” and it felt good post. It’s a post where as I sit here in bliss right now I know tomorrow I will be sore BUT it’s so worth it. This is the best I’ve felt about my body in a long time and I’m hoping this journey continues. It will.
Here’s my I’m kinda smiling but feel like jello shot. Enjoy.
I decided to make this favorite of mine but adding in artichoke hearts and mushrooms. That’s huge for me as I’m trying to enjoy foods I’m not a fan of and mushrooms is high up on my list of things I’d prefer to not eat.
So here’s all you need to enjoy this dish both gluten & dairy free:
Chicken (Use boneless and skinless chicken that’s thin. If need be pound it to flatten breasts. I use tenderloins)
1/2 Cup gluten free flour
Seasonings (I use garlic and onion salt)
3 Tbsp EVOO
2 Tbsp vegan butter
1/2 Cup artichoke hearts
1/4 Cup sliced mushrooms (use whatever type you wish)
1/2 Cup chicken broth
Juice of 1 lemon
2 Tbsp capers (rinsed)
Gluten Free Pasta
Make the Magic:
Cook gluten free pasta (whole box) when ready set aside.
Pour flour onto a large plate and add seasonings and coat your chicken.
Add 2 Tbsp of olive oil into a large pan and when oil is very hot (not smoking hot) add the chicken and cook on both sides for about 4 to 5 minutes, until browned on both sides.
Remove chicken from the pan and set aside on a plate.
Return the pan to the heat and don’t clean it out. Add remaining Tbsp of oil, 1 Tbsp of butter and veggies (not capers) until the liquid is a bit less.
Scrape the sides of the pan to have all contents in the middle and add all remaining ingredients minus the last Tbsp of butter. Reduce to medium heat and bring to a simmer and finally whisk in the last Tbsp of butter.
Cook and stir until the sauce thickens. (About 5 minutes)
Once all is cooked plate the pasta and add the chicken piccata to the top of the pasta and add some extra sauce.