Back to basics

By now, most of you reading this blog (Hi Mom!) know our weight loss story, but for those that don't, here is the semi-quick version.  When "C" was born in 2009, "A" and I decided it was time to take off the baby weight. I was pushing 225 lbs, eating badly, not exercising and quickly becoming the person I never wanted to be. Basically, we were motivated to make a drastic change.  Not a diet, but a lifestyle change.

I read books and websites about every diet out there....everything from Atkins and South Beach to the Cabbage Soup and Grapefruit diets.  They all had components I liked, but nothing seemed sustainable. Eventually, I concocted a plan based primarily around the glycemic index (more on that later) and went from there.  We both lost weight quickly, especially "A", at the beginning, but soon hit a plateau that we couldn't get past.

That was when we started running.  Oh my goodness.  Those beginning days seem so long ago, but I remember vividly how badly I felt and how hard it was to "run" for 10 minutes without stopping.  Oh, and how unbelievably sore we were!  It took days to recover before I could go out and try to "run" another 10 minutes.

But, I'm getting side tracked.  The running helped to get us through that plateau and eventually help us meet our goals.  18 months and a combined 100 lbs later, we had met our weight loss goal AND ran our first half marathon.  That was January 2011.

"What's the reason for this story?", you might ask.  Well, "A" and I are in a rut.  Mostly feeling like we're not making the best decisions when it comes to our intake and need to get back to basics.  So, as of now, it is back to June 2009....when it all started.  Nothing drastic, just an opportunity to retrain ourselves and be reminded about what got us here in the first place.

So tonight's dinner is:  Steelhead trout with braised bok choy

Recipe:

For Bok choy:

·   4 medium or 6 small bok choy

·   4 tablespoons vegetable oil

·   2 teaspoons grated ginger

·   2 medium garlic cloves, grated

·   1/2 cup water

·   1/4 cup rice wine vinegar

·   1/4 cup dark soy sauce

·   1/4 cup loosely packed brown sugar

Soak bok choy in a large bowl of cold water.. Drain, cut in half lengthwise, and dry with paper towels. Heat oil in a large, heavy-bottomed saucepan or Dutch oven over high heat until shimmering. Add halved bok choy, cut side down, working in batches if necessary to avoid crowding pan, and sear until deeply browned, about 6 minutes. Remove to a large plate or sheet pan.

Lower heat to medium and add ginger and garlic, stirring constantly, until fragrant, about 30 seconds. Add water and vinegar and bring to a simmer, stirring and scraping bottom of pan with a wooden spatula or spoon to loosen any browned bits. After 1 minute, add soy sauce and brown sugar. Add bok choy back to pan and cook, uncovered, until bok choy leaves are wilted and stems are crisp-tender, 6-8 minutes. Remove bok choy to serving platter.

Continue to cook liquid in pan over medium heat until it reduces to a glaze of desired consistency, 6 to 8 minutes. Spoon glaze over bok choy

For trout:

1lb trout or salmon

Set oven to a low broil and place top rack at highest level.  Broil for 6-8 minutes, depending on thickness.