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Category Archives: Diet

Wait wait, oh…no tell me

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How many days to go? Too many damn days. The architect says April, we’re pushing for March. This is the view of the new place from the back. Still some work inside to be done, as you can sort of see. Yes, we’re soon to be homeowners in Munich, rather than home renters. It’s a rather sudden and huge commitment to this city, this country, and to a bank. (OH GOD.) 😉

But, in the end, it’s just an apartment, and a nice one at that, which can be rented out fairly easily based on the size and location and beauty and efficiency of the place. At least we tell ourselves that.

Meanwhile, I’m trying to stay warm over here, and not think about the fact that by signing the papers I have committed myself to yearly winters for the next X years. Damn.

One of the best dishes I experimented with recently was Chicken Paprikash. A dish from my Hungarian roots, and the inspiration to cook it was simply coming across this recipe. Did you realize that Chicken Paprikash has only…what…5 or 6 ingredients? Oil, onions, paprika, chicken, water…salt. Brown a chopped up onion, add 4 tablespoons of sweet paprika,

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(yeah, funny looking paprika…ehem…from Spain, not Hungary) stir, add a cut up chicken or 4 chicken legs and thighs, let the chicken brown for a few minutes, and then add two cups of water. Bring to a boil then reduce heat. Let simmer 45 minutes.

One always should serve chicken paprikash with dumplings – Spaetzele would generally be called for, those little flour dumplings that are so irresistible in any format. But because I am doing my best to stick with whole grains and stay low carbish (is that a word? now it is), I decided to experiment with the dumplings.

Joan Nathan (no, no relation), had an interesting variation on chicken paprikash with dumplings – persian – that served as the inspiration because it puts spices and herbs directly into the dumplings.

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I decided to go with a mix of flours, none of them white. Mix:

2 cups of flour – I think I used about 1/3 of each,

2 gloves of garlic, chopped

a handful of cilantro, mint and parsley each, chopped,

2 eggs, beaten

2 tablespoons olive oil

a teaspoon of salt

Add water if needed to loosen a bit. You want a dough that you can shape with your hands. The dark flours make it really look sludgy. Yes, very sludgy.

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Create balls – I used two spoons to form them because the dough was sticky. And drop the dumplings into boiling water.

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Cook for about 6 minutes. They’ll float to the top. Take out one to test the inside before you remove them. You will likely need to do this in batches.

Add the dumplings to the chicken after draining, stirring in some greek yogurt or sour cream depending on your preference – about 1/3 of a cup.

Like Indian food, it’s not the most photogenic of dishes, but it was sooo sooo good.

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I can’t get no satisfaction

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Just so you know, there is something behind this nonsense diet I have undertaken. With all the running I have been doing this summer, around 50k per week these days, I decided I might as well put some goals behind it, so it’s not all aimless running. Scratch that. None of it is aimless, it’s all for fitness, staying in shape, keeping stress away, feeling good, staying young (29 and counting!). But when you can put another specific, dated goal on top, a real challenge that will push you – at least a bit – it feels even better. So I have. As long as the weather is reasonable on that day, I will run the Munich half marathon on October 11. A mere six weeks away. But considering I have been running all summer with the aim to improve, I feel like I have been training for quite a long time already. In theory, it should be a breeze. Not that I have ever done it before.

But…it would be even nicer not to come in last. I’m slooooow. And while I have seen nice improvement over the summer – so far cutting about 35 seconds off my average km speed, I know I can do better if I get more serious. More serious about core strengthening for better posture and simply easier running, more serious about speed by doing interval training, more serious about diet, for which there has been very little seriousness. I don’t eat junk, at least not much, but when you perform sport activities for 2+ hours a day (running, biking to work and back, biking everywhere), you burn a lot of calories, and I’ve noticed that the hunger gets really out of control mid-day. I snack too much in between meals and it’s not snacking on carrot sticks. I am a carb junkie. Give me crackers and pretzels and I am a really happy camper. Throw in some ice cream when the thermometer hits 30+ degrees, and I am wallowing in bliss. But all this means that calories in are only perhaps a bit less than calories out. So I have managed to lose a few pounds over the summer, but really only a few.

And wouldn’t it be nice to be 10 pounds/15 pounds lighter to run a half marathon?

With six weeks to go…time to make a drastic, impactful change and see what happens. I’m cutting carbs. Day 7 in, I’m fairly miserable, but seeing results, so sticking with it. I guess you could say I am trying out a Paleo diet – with the exception that I am also leaving out the fruit, All sugar is gone, all carbs, except what comes from nuts and vegetables, gone. Let’s see what happens. Feels like Atkins, which I tried out quite successfully a long long time ago, but much much worse because in those days I didn’t run a 10k five times a week.

Tonight’s dinner: a reflection of the diet, but doing my best to stay happy with food I love.

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Some poached salmon, long cooked kale, (always a favorite),

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And a weird but ok attempt at zucchini/pepper/cheese pancakes (I resisted adding an egg to bind everything together, hoping the cheese would do the job as the pancakes cooked, because there have been way too many eggs in the last 7 days. Wasn’t pefect).

Results:

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Good, filling, better than much of what I’ve eaten in the last few days while traveling, (on the road: piles of nuts, tomatoes, carrot sticks to fill the hunger moments) but…oh, I am really suffering without bread. Timing: gonna try to make it through another 3 weeks. For the last couple weeks before the race I’ll pull in fruit and legumes and some whole grain carbs.

So for now, dealing with this.

 

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