Time to get healthy!

I’ve decided to get serious about getting fit & healthy. I know I have half heartedly attempted to do this several times in the life of this blog, but this time I am determined. I do not want to finish my degree at the end of this year and move into my profession overweight. I do not want to have to be a hypocrite on a daily basis when I am telling people how to eat better and promoting healthy lifestyles! So, starting on Good Friday (I know, crazy time to start eating healthy right?!), I started the process of turning my lifestyle around for the better. Over the past week I have been counting the calories I consume, striving to eat more fruit and vegetables, drinking more water and trying to get more exercise in the hopes that it will become a part of my regular routine.

A lot of people who I have told about my recent endeavours have commented that I don’t look like I need to lose weight, that I look fine as I am, but the reality is that I am overweight. I am not ridiculously overweight and I do carry the extra weight well, but nonetheless, being overweight is not healthy, and being inactive is not good for my diabetic control. Surprisingly, when I jumped on my Wii Fit to weigh myself last Friday I found out that I have lost 3.8kg since the last time I was on it back in February, so I’m not as overweight as I was!

My BMI back then was 28.4, which is actually on the higher end of overweight (anything over 30 is considered obese) and my BMI at the beginning of the week was 26.9, which is getting closer to the healthy weight range (which is between 18.5 & 24.9). I am aiming for a BMI of 22 as this has the lowest health risks associated with it, so my goal weight is 55kg, which means I have 11.2kg to lose (4.9kg to get to the healthy weight range & another 6.3kg to get to a BMI of 22). I hope to get into the healthy weight range by the end of May and to my goal weight by my birthday at the beginning of August.

Over the past week I have been sticking fairly strictly to 1400 calories a day (~5850kj) and I have actually found that I am eating MORE now than I was before. I have always been a breakfast skipper (bad, I know). This stopped for a little while when I was first diagnosed with diabetes, but since I have had my insulin pump I have slipped back into my old ways, but this week I have eaten breakfast every day, which I am very proud of.

I have also been working to introduce exercise, which I have a lot of apprehension with, not only because of my poor fitness level, but also because of how badly it messes with my blood sugar readings. So I am trying to sort out my insulin doses and keep myself from going low after exercise, because aside from not being fun, I then also have to consume more calories to keep my sugar levels from going too low and putting me into a coma. The life of a diabetic is never simple, appreciate all the work that your body does to keep your sugar levels balanced! Trust me, you don’t want to have to do that manually.

This week I got in one 30 minute walk (which was a feat in itself with the hills around here!) and three 45 minute Wii Fit sessions (with 13 minutes boxing, 10 minutes step aerobics, 11 minutes hula hoops & 11 minutes of strength exercises). Going from exercising 0 times a week to 4 times a week is pretty good if you ask me! I know that Wii Fit isn’t the best exercise out there, but it gives me a good workout while giving me a chance to work out my insulin doses a little bit.

This week I lost 0.5kg, which I am fairly happy with, although it is a little short of the 0.7kg per week that I need to reach the healthy weight range by the end of May. Still, better than nothing, and also quite good when you consider that I managed to lose weight over the easter period! That is a pretty good accomplishment in itself.

Over the next few weeks you will notice a lot more healthier recipes on my blog. I hope that you all see this as good news and don’t stop reading because of it. They will all still be very tasty, no rubbery, tasteless, rabbit food on my blog! Unfortunately, this does mean that I will not be participating in the Daring Bakers challenges anymore, I haven’t been participating much lately anyway due to a distinct lack of time in my life, but I will be officially withdrawing from the group and I am very sad to do so. I will be living vicariously through other Daring Baker blogs from now on, so make me proud :)

Here is a pasta bake I made on Monday when Leanne came around for our weekly dinner and girly catch up. It isn’t the lowest in fat or calories, but I had soup for lunch so that I could fit this into my calorie limit. It is quite high in fibre and contains around 1.5 of your 5 vegetable serves for the day as well. I got this one from the May issue of Super Food Ideas, although it was originally in their July 2006 issue. I was going to put some wholegrain honey mustard in there as well for some extra flavour, but I forgot about it until it was in the oven! Even without the mustard it was still delicious though.

Ham & Broccoli Pasta Bake Serves 4

Ham & Broccoli Pasta Bake 2

Preheat oven to 180C. Cook 300g fusilli pasta according to packet directions, adding 380g trimmed broccoli florets to the pan for the last minute of cooking time.

Meanwhile, melt 1Tbsp reduced-fat dairy spread in a saucepan over medium heat and add 4 thinly sliced spring onions & 2 crushed garlic cloves. Cook for 1 minute, add 1Tbsp plain flour and cook, stirring, for 30 seconds. Remove from heat, add 1C skim milk, gradually, whisking until smooth. Return to hear and add 1tsp finely grated lemon rind. Cook, stirring, for 3 minutes or until sauce just comes to the boil. Reduce heat to low and simmer for 2 minutes, stirring occasionally, Remove from heat and add 1/2C reduced fat cream cheese & 1/2C grated reduced fat tasty cheese. Stir until melted and smooth. Season with salt & pepper.

Drain pasta and broccoli. Place in an 8C capacity baking dish. Top with 200g chopped 98% fat free ham. Pour cheese sauce over ham and stir to combine. Sprinkle with 1/2C fresh multigrain breadcrumbs and spray lightly with olive oil spray. Bake for 20 minutes or until golden.

Nutrition Information (from magazine) – 541 cal, 2266kj, 15.2g fat, 8.2g saturated fat, 33.6g protein, 63.1g carbohydrate, 7.3g fibre, 1307mg sodium

What do you think?