Facebook and salads

For any followers who prefer Facebook over Twitter, I now have a Facebook account. Right now it’s mostly filled with my Twitter posts, but other content will be forthcoming.

So that was something I started this week. I also started trying to treat my body better.

See, I knew I was gaining a little weight and not eating very healthy. And I got tired riding a lot easier than I used to. After my accident in 2012, I never really got up to my full health again, but after this past winter’s severe depression, it got bad.

I tracked my calories the day after a Memorial Day party, and while I realize it was probably more extreme than normal, it was twice the calories I should be consuming. Twice. Wow.

Obviously that’s not a daily consumption, but I think it highlights how easily I have been consuming that many calories without batting an eye. And while I don’t think calorie counting is the be-all, end-all, I think it’s a good way to check in with my body.

So I’ve begun tracking my calories and trying to make healthier choices. It’s only been three days, so I can’t say I’m on-target, but I’m not failing either.

And to make this post slightly less boring-health-stuff related, here is a recipe that was given to me, which I brought to a picnic this weekend and it was a hit. It’s easy, fairly healthy, and fairly cheap. Enjoy!

Ramen Broccoli Salad (also known as Oriental Broccoli Salad)

2 packages Ramen Noodles (any flavor – I use roast beef)
1 cup canola oil
¼ cup white vineger
1/3 cup sugar
1 or 2 packages (12 oz/pack) broccoli slaw (4 serving pack)
4 oz almonds (sliced)
4 oz sunflower seeds

Cook the noodles in water as directed – reserve flavor packets – I break up the noodles so they are easier to handle in the salad.

While the noodles are cooking, mix the canola oil, vinegar, sugar, and the flavor packets (optional)*.

Drain the noodles and put them into the dressing mix.  Cover and let sit overnight

Shortly before serving, add the almonds, sunflower seeds and the broccoli slaw.  Toss well to coat all ingredients with dressing.

The original recipe called for just 1 package of slaw, but you can use up to two.

* The flavor packets were called for in the recipe I was given but I didn’t put them in when I made it this time, because I thought I knew what I was doing so I didn’t read the recipe carefuly, and it seemed to work pretty good that way. Plus WAY less sodium. It’s a bit sweeter that way, though.

You are what you eat…

After vaguely making a connection between eating poorly (especially high-sodium foods, aka eating out) and my depression/anxiety at the beginning of the year…I’ve realized again that maybe I should eat more balanced, healthful meals. And try to start exercising again. Not that I’m eating too poorly this week (weekends are my bane), but I could use a little exercise. And maybe ease myself into instead of three days of hard-core exercise and then flop on my back bemoaning the world and getting old.

If you want to be health buddies (and you’re not my brother–because it’s just sinful that my older brother is in better shape than I am), let me know!

And you might be wondering why I’m bringing this up on my writer’s blog.

1. It’s my blog and I’ll whine if I want to. (I won’t break into song here, but I’m now humming that and I have no one to blame but myself.)

2. If poor eating triggers my depression, and my depression usually leads to me not writing…then obviously I want to not be depressed!

3. Even if poor eating doesn’t trigger my depression, eating healthy isn’t going to hurt and trigger my depression (most likely). I mean, it’s not like I’m going to stop eating out. Just maybe not four days in a row.

4. I was having a really good time with my writing and editing and in a good mood and then ate out four days in a row and today I am verbally constipated. I realize it could be coincidence, but, again, it doesn’t hurt to try.

Hopefully my post next week will be more on topic and less whiny! (And…not three days late?)