I first heard about the Eat. Live. Be. Challenge when I was reading Kristen’s site Dine and Dish. Her post inspired me to reach out to the group Eat. Live. Be. Every time I think about that post, I think WOW. Kristen was so honest about her weight and her goals for the new year. I loved her honesty, it took courage and I admire her for that. I cannot wait to share this recipe for an Edamame Meyer Lemon Dip that I think will be great for all of our waistlines.
We are struggling with the same weighted issue over at Chez Us. I won’t repeat the details but I will say that we both are on the same track as Kristen. We are determined to grab a hold of our situation and correct it; not only for our personal happiness but also for our health. When we started this journey were at our highest weights that either of us had ever been at: Lenny was at 185 and I was at 153; this is a lot of weight as we are not too terribly tall. We are hoping that being accountable to the Eat. Live. Be group will motivate us, even more, to continue with our goals and to face our challenges every day. I am making a promise to you, our readers, that Chez Us is not becoming a “diet” blog, we will still include delicious recipes with each Monday check-in.
A little about the group; each week a new theme will be announced to everyone and we will share our thoughts, goals, and progress with the group and our readers on Monday. Before I jump into the topic for this week, I want to share with you our progress since we started trimming the fat over at our house. To date, Lenny has lost 6 pounds and I have lost 2 pounds (so discouraging for me), it is a work in progress. We have been doing a cleanse which is going really well and we are feeling so light and “clean”. As well we have been consuming a lot of detox soup, which also, helps cleanse out our bodies. We do have to admit, it has been a tough week for keeping on track as we had a few different dining opportunities that also caused us to slip on the no alcohol track. Next week will be better. As far as fitness goes, I have been going to spin class at least 3 times a week and included TRX this week. Since I am in my 40s, I really need to focus on adding strength training and TRX makes it a bit more fun. Lenny has been running occasionally as well as hitting the climbing gym. Climbing not only makes him stronger, but it really clears his mind as well; it is an all-over workout. We are definitely motivated to not only drop the weight but to also become stronger and fitter.
This week’s question with Eat. Live. Be is: What’s Your Biggest Challenge? We talked about this the other day as I went for a spoon full of homemade Nutella and we collectively decided that our biggest challenge is snacking. I do not keep a lot of crap around the house, in fact, there really isn’t any except for the occasional hidden chocolate or sweet indulgence that I bake up. Personally, I find if I am hungry, I am more likely to start snacking and I have a hard time stopping. It usually is not big portions but rather lots of little ones; little ones add up. Lenny has the opposite problem, he will snack on large portions and won’t stop, he feels guilty leaving anything so he finishes it. To combat our struggle with snacking, I have started putting big containers full of cut up veggies in the fridge, along with a nice hummus or dip; as well you will find a big bowl of seasonal fruit on our table. We also bring some veggies and fruit into our office to help curb those pesty snack attacks. We both find if we eat small regular meals (breakfast, lunch, and dinner) and add healthy snacks between, we are less likely to overeat during our meals. Next week we will be discussing our favorite healthy changes. If you would like to read more about Eat. Live. Be, check out what these other writers are doing to reach their goals for 2011.
- Sarah – Sarah’s Cucina Bella
- Cate – Sweetnicks
- Maris – In Good Taste
- Chris – Mele Cotte
- Faith – Blog Appetit
- Kristen – Dine & Dish
- Emily – Three Boys and a Little Lady
- Jenna – FireMom
- Joanne – Eats Well With Others
- Casey – The Starnes Family
- Tri-Fit Mom –Trying to be Fit Mom
- Claire – Cooking is Medicine
- Allison – Sweet Flours
- Jen – NJ Epicurean
Now onto a healthy addition to our fresh cut up veggies. We love hummus but I wanted to try something new to jazz up our snacks. I took some frozen edamame, blanched them and turned them into a lemony dip. Edamame is the perfect low-calorie protein snack. Just a half-cup of these beans has 11 grams of protein and nine of the essential amino acids that our bodies do not make. As well the fat in edamame is the heart-healthy kind, which helps lower cholesterol and reduces the risk of heart disease.
What is your favorite healthy dip?
Edamame Meyer Lemon Dip
6 ounces frozen edamame, shelled, do not use pods
3 small cloves of garlic
2 small Meyer lemons, zested and juiced
1/2 cup good quality olive oil
kosher salt, to taste
sprinkle of sumac
drizzle of olive oil
Bring a large saucepan of water to a boil. Season with salt. Add the edamame and cook for 4 minutes over medium heat.
Drain. Run cold water over the edamame for 3 minutes, to stop the cooking. Drain.
Let dry on a paper towel for 30 minutes.
In a food processor add the edamame, garlic, zest and juice from the lemons. Pulse until slightly smooth, about 2 minutes.
With the food processor running, slowly add the olive oil and continue to beat until smooth and mixed.
Put into a serving bowl, season to taste with the salt.
Slightly drizzle a small amount of olive oil over the top and sprinkle with a little sumac.