3 bad habits that could be sabotaging your health goals

We have the best of intentions but sometimes tiny, seemingly harmless behaviors get in the way of our health goals.  Being more mindful of all behaviors, thoughts, and emotions allows us to see what is really holding us back from living our best lives.

Check out these three nasty habits.... are you a culprit?

Pressing the "tap-out" button on the weekends
You then find yourself in the same place every Monday. You punish yourself for your "bad" behavior, restrict yourself all week, and then pendulum swing (oops!) to reckless abandonment by the time Friday rolls around. 

Plan of action
Press the reset button instead and start fresh at that very same meal!
S.T.O.P = Stop, Take deep breaths, Observe, Proceed with love and kindness...and break the response

Watching TV and staying up too late
The body physically repairs itself between 10pm and 2am, and then from 2am to 6am is the time for psychological repair. Here's the kicker...you have to be asleep for this repair to take place!

Plan of action
If you find yourself staying up past 10pm, slowly move up your bedtime by 15 minutes each week. One hour before bed, dim the lights, turn off the TV, read a book. No matter what, if you force yourself to wake up earlier, chances are you'll be tired and ready for bed before Chelsea Lately. Welcome to old fogie'ville!

Not cooking for yourself
Yes, there are healthy options at restaurants, but ever wonder why their steak tastes so much better than yours? The answer is lots and LOTS of butter! Vegetables are often flash-fried (undistinguishable to the naked eye) which means your Brussels sprouts are more like French fries (in a different outfit!). In the words of Kris Carr, "eating out is the same thing as outsourcing your health."

Plan of action
 Be more specific at restaurants (ask how things are cooked, politely request for substitutions). Try one new recipe of ours a week so you stay inspired in the kitchen. It's always preferred that you have your hands involved in your meals, that way you can choose high quality ingredients and control hidden ingredients.

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Success Stories:

Congrats George, Meagan, and Erin!

 

 

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Recipe of the Week:

Lamb Gyro Salad


 

Ingredients:

 

Lamb:
1/2 tbsp grapeseed oil
1 pound ground lamb
Kosher salt and freshly ground black pepper
1/2 red onion, minced
1/2 teaspoon dried oregano
2 cloves garlic, minced
1/2 tbsp tomato paste
1 tbsp dry red wine

Tzatziki:
1 cup cucumber, seeded and shredded
1/2 cup full-fat coconut milk**
2 tbsp fresh lemon juice
1 tsp dried dill
2 cloves garlic, minced or pressed
1/8 tsp sea salt
1/8 tsp freshly ground black pepper

**put the can of coconut milk in the refrigerator 24 hours prior to making the recipe

Cucumber Tomato Relish:
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Freshly ground black pepper

Salad:
4 cups of green or red leaf lettuce, chopped
juice of 1/2 lemon
1 tbsp extra virgin olive oil
 

Directions:

 

Lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb and reserve. Lower the heat to medium and saute' the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.

Tzatziki: Squeeze excess moisture out of the seeded and shredded cucumber. Open the can of coconut milk and scoop out 1/2 cup of cream that is on top. In a medium bowl, combine cucumber, coconut milk, garlic, lemon juice, dill, salt and pepper and mix thoroughly. Chill before serving.

Cucumber Tomato Relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.

For the salad: Toss lettuce with lemon juice and olive oil. Place 1-2 cups of greens on each plate. Top with lamb. Surround with cucumber tomato relish. Dollop tzatziki on top & enjoy!

Recipe courtesy of Rancho la Puerta cookbook