Brendita's Blog

I go to see my hair stylist every 3 months for a haircut, because I don't like the way "big" hair looks on me. When my hair was shorter, I was able to go 4 months before needing a hair cut. Now that it's longer, I have to see her more frequently to keep it looking the way I like. She cuts "in" instead of "up" if that makes sense. It's a special cutting/styling technique that she's been doing for 18 years. There are several salons that specialize in cutting curly hair, using this technique. If you're interested, you can find a stylist or salon by Googling "Curly Hair Cut" along with your city, state.

I've been watching her in the mirror for 6 years and I still have NO idea how it's done! She lifts small, individual sections of hair and goes to work. When she's done, my curls hang better and my hair is a lot less bulky. She rarely cuts my ends because they're usually pretty healthy: I keep them moisturized, to prevent splitting and breakage. If your goal is to grow long hair, it's very important that you take care of your ends. They are the oldest part of your hair, so they can be very fragile. Once your ends split, they can't be repaired and must be cut. Hair grows approximately 1/2 an inch per month, so if you have to keep trimming damaged and split ends, you won't see any increase in length. Let's say you have to trim your ends every 3 months. Your hair will have grown 1.5 inches, but if you have to cut off 1.5 inches of damaged hair, you won't gain any length.

The rest of your hair needs moisture, too. The scalp produces a substance called sebum. It lubricates the hair as it travels down the length of each strand. The spirals and curls of afro textured hair sometimes slow down or prevent this substance from working it's way down the entire length of each strand. This is why it is important and necessary to manually moisturize the hair. Water alone can't provide this essential moisture: It just wets the hair. here's a video I made to demonstrate this:



Using water to moisturize your hair and then "sealing" it with oil makes sense in theory, but in reality, it simply doesn't work. No oil, vegetable or man made, can provide enough of a barrier to keep water from evaporating from the surface of the hair. Wetting your hair every day to moisturize it can end up increasing dryness: As the water evaporates from your hair, so does some your natural oils.

Instead of water, use aloe vera juice or a moisturizing mist that contains it. It's a great source of long lasting moisture because it coats and protects the hair. It also gives your hair internal weight, which prevents frizzing. It's also heavier than water, so it doesn't evaporate as quickly. That means, your hair will stay moisturized longer. If you're going to use pure aloe vera juice, remember that it must be kept in the refrigerator. If your hair is prone to dryness, you should also apply a lightweight oil or a leave in conditioning lotion or cream, after your mist, to keep the moisture in and protect and strengthen your hair.

A lot of women believe that their hair simply can't grow past shoulder level. Again, every one's hair grows, on average, about half an inch per month. If your hair length won't get past shoulder level, it probably means that it's breaking off due to the friction of your hair against your shoulders/clothing. To get past this "sticking point", try wearing your hair in styles that keep the ends from rubbing against your shoulders. After a few months, your hair will have grown past your shoulders, so it will be less likely to rub across your shoulders and break. Keep in mind that long hair means older hair, so you have to do regular deep conditioning treatments to keep it strong and healthy. The regimen you used when your hair was shorter may need to be updated.

There are no magical potions or products that will speed up the rate at which your hair grows. The key to long hair is stopping breakage and the only way to do that is with a good, sound and regular hair care regimen:

• Keep your scalp clean and healthy so that the pores can release sebum
  
• Keep your hair clean so it can absorb moisture and stay pliable, healthy and resist breakage
  
• Do regular deep conditioning treatments to revitalize and strengthen hair, especially older hair (at the ends)
  
• De-tangle gently, yet thoroughly to avoid breakage.
  
• Find the products that work right for your hair.

If you have afro textured or super curly hair, you should only detangle your hair when it's wet or after applying conditioner. The only time I comb my hair is in the shower, after I've shampooed, finger combed (to remove any tangles) and applied conditioner. I put it up in a bun every night so that it doesn't get tangled as I sleep. I also sleep on a stain pillowcase, so that my hair slides across the material. Cotton pillowcases tend to "grab" hair and, some believe, rob hair of moisture.

Everyone's hair has different needs and requirements, so you may have to experiment to find out which products work best for your unique hair type. Our hair needs different things at different times: Weather, age, hormones all affect how our hair will behave, so you'll have to tweak and adjust your regimen accordingly.

My hair has never been as long as it is now (to my shoulder blades when I stretch it) and I'm curious to see just how long it will get. I know that it grows at the average rate, because my grey roots are my "marker". I like to wear it out, but I think I may take my own advice and wear it up for a few months so I can see how long it will get. I'll keep you posted on the details!

Natural afro-textured hair has been described as curly, kinky and ( GASP!!) nappy. Growing up, most of my friends and classmates’ hair was either thermally straightened with a hot comb or chemically straightened with a relaxer. I begged my mother to straighten my hair! She finally gave in when I was 13 years old. I continued to get it relaxed for 13 more years, but I’ve been wearing it in its natural state for the last 20 years.

Most everyone has seen images, films or clips from the 60’s and 70’s, where Black men and women wore their hair in afros. I’m thrilled to see that natural hair is once again, back in vogue! When I see a young girl wearing the same afro “puff” hairstyle that I wore almost 40 years ago, it literally brings a smile to my face!

It’s wonderful to see other Black women wearing their natural hair in movies, commercials, TV shows and print ads. We have embraced and fallen in love with our hair’s natural texture and realized that it is quite versatile. You don’t just see afros nowadays; we’re rocking a multitude of different hairstyles!

Natural hair get-togethers, also known as “meet ups” are taking place all over this country and maybe in other countries as well. Participants are women who either are already wearing their hair in its natural state or in the process of transitioning from relaxed hair to natural. These events are coordinated to share information regarding natural hair care, including product recommendations and styling techniques. Attendees support one another by sharing their own unique experiences on what is often referred to as their “natural hair journey”. Organizers of these gatherings solicit retailers and ask them to donate products that are good for the health and maintenance of natural, unprocessed hair. These products are then given to participants as raffle prizes and in goodie or swag bags.

On a pretty regular basis, we (Brendita’s Body Works) are contacted and asked to donate products for these meet ups. The requests range from 50 to 100 plus sample sized products to 1 or more full sized products and/or gift baskets. I would love to be able to accommodate each and every one of these requests. However, we are a small company with limited resources.

Most of what used to be our free time is devoted to doing all the work that's involved in running a successful business. We’re really looking forward to the time when we’ll have a larger staff to assist us. Right now, however, we don’t have the time or capacity to honor those kinds of requests.

Judging by the number of requests for donations that we get, I know that the natural hair movement is really gaining momentum and I think that's pretty awesome! Women choose to wear their hair in its natural state for many reasons. Some do it as a fashion statement, while others have serious concerns about using harsh chemicals to alter their hair’s natural texture. Many women are simply tired and unwilling to spend the time and money required to maintain chemically processed hair. It looks like the afro and so many other beautiful natural hairstyles are here to stay!

Whenever there’s time, I really enjoy a good soak in the tub, but my schedule is pretty tight, so I have to plan ahead. When I do find the time for a full-on spa day, including a luxurious hour in the tub, I like to add some of my Bath Time Dead Sea Salts or Cleopatra’s Bath Water.

I’m planning for a good old fashioned spa day this upcoming weekend, so I decided to make some lime scented bath bombs for the much anticipated occasion. They add a wonderful scent to your bath water and they’re fun to watch! When you drop one into your bath tub, the water bubbles and fizzes like a giant glass of champagne! The essential oil will make the entire bathroom and your skin smell wonderful.

The fizzing occurs because of the carbon dioxide gas that is released when the combination of citric acid and baking soda come in contact with water. The recipe I use has just three basic ingredients: Baking soda, citric acid and water. You can add any essential oil you’d like and even some food dye to make them extra cute. They’re really easy to make! Here’s the recipe:

Brendita’s E-Z Bath Bombs

Hardware:
Medium to large aluminum/glass bowl (clean and sterilized with alcohol)
Medium aluminum/glass bowl (clean and sterilized with alcohol)
Large strainer (clean and sterilized with alcohol)
Spatula or large spoon (clean and sterilized with alcohol)
Bomb Mold of choice
Dust mask
Latex gloves
Baking sheet covered with waxed paper.

Ingredients
2 Parts Baking Soda
1 Part Citric Acid
Very small amount of distilled water (easier if you put it in a spray bottle)
Essential oil of your choice

Measure out all of your ingredients before you begin. Put on your dust mask, place strainer over bowl and sift citric acid and baking soda together using your spatula or spoon to break up any lumps. Spoon out about 15% of this mixture into your smaller bowl. This is your "reserve" mix, in case you add too much water and need to dry your mixture out.

Put on your latex gloves and then sprinkle in the essential oil of your choice at a rate of about 5 drops per cup of mixture*. Mix well with your hands, rubbing the mixture together to break up any clumps. Slowly add your water and mix well until it holds together when squeezed in your hand. If the mixture is too wet, add some of your reserved soda/acid.

Press the mixture into the mold of your choice. Pack it as firmly as you can and then immediately unmold it. It should hold together on its own. If not, repack and try again.

Place your finished bath bombs on a baking sheet lined with waxed paper and allow them to air dry completely (about 3 days) before storing them in an air tight container.

If you didn’t use your reserve mix, save it in a glass, air tight jar, clearly marked as “Bath Bomb Mixture” and keep it with your bath bomb making equipment.

*Different essential oils have different potencies, so start with less and add more, if needed. If you’re using 2 cups of baking soda and 1 cup of citric acid, you’ll have 3 cups of mix, so you’ll be adding about 15 drops of essential oil (5 drops x 3 cups)





If you’ll be making bath bombs on a regular or semi regular basis, you should have equipment (bowls, spatulas, spoons, etc) that are used exclusively for bath bomb making. If you just want to try it one time, sterilize your bowl, spatula and baking pan in the dishwasher and wipe it down with alcohol before you begin.

When you’re making your bath bombs, be sure NOT to use too much water. In the video, I added the water from a small bowl. You can do this, too, but you can also try misting the mixture with water from a spray bottle. That will almost guarantee that you won’t overly wet your bath bomb mixture.

If you’re using food dye to add a little pop of color, you most likely won’t need any additional water. Add it slowly and mix it well. Don't add too much dye, because it will discolor your bath tub and might even stain your skin.

You must let the bombs dry out completely before you store them. To be on the safe side, allow them to air dry for at least three days. After that, you can put them in any air tight container to preserve their fragrance and color.

I like round bath bombs, but you can make them into any shape you’d like. You may want to try using cookie cutters, ice cube trays or muffin tins as molds. The possibilities are endless!

Once you get the hang of making basic bath bombs, you can begin to experiment with other skin soothing ingredients. Be sure to note the amount(s) you use, so that when you get it right, you’ll be able to recreate your recipe!

• Epsom salts: to soothe sore and tired muscles
  
• Clay: to help treat body acne or oily skin
  
• Powdered Milk/Aloe Vera: to soothe and relieve dry skin
  
• Powdered Oats (Oat Flour): to relieve the symptoms of eczema or chicken pox
  
• Vegetable Oils (olive, grape seed, jojoba) and/or Nut Butters (shea, cocoa)

Happy Bath Time and, please share your bath bomb recipes with me!

We’re living in a time where you can have 500 + “friends” who know little more about you than what you choose to make public on your Face Book page. I’m fortunate to have a best friend whom I’ve known and been friends with, literally, since we were both in diapers. We grew up and lived next door to one another for the first 16 years of our lives and we remain best friends to this day.

We’ve been through good times, great times and also some very, very sad times. During the really sad and difficult times, when I thought things couldn’t possibly get any worse, I knew I could count on him. He is often my voice of reason and logic. He tells me things that I already know, but don’t necessarily want to hear. At times when I don’t need a dose of reality, only a sounding board, he knows exactly what to say and more importantly, what not to say.

I also have two “sisters”, who are two of my closest and dearest friends and confidants. We all met at about the same time, in 1995. We were born on three different continents and I’m so thankful that life brought us together! My son was already 3 years old when I met my sisters, but neither of them were yet parents. Over the years, my husband and I have watched both of them become wives and soon after, mothers of four incredibly gifted, gorgeous and brilliant children.

Our three families get together every Thanksgiving weekend at a cabin in upstate NY, where we share stories of the past year and make memories that we’ll reminisce about for years to come. In between these treasured weekends, I depend on my sisters for their wisdom, comfort and friendship. They’re there for me, as I am for them, in good times and in bad.

Recently, I was happily reunited with three of my childhood friends. We grew up in the same neighborhood in the Bronx where we attended our church’s youth group and Sunday school together, beginning in 1978. We hung out nearly every Friday and Saturday night during the school year and spent loads of time together during summer vacations. Soon after high school graduation, we went our separate ways and lost touch, as childhood friends often do.

Nearly two decades passed and then in early 2010 we, once again, found each other through mutual friends. We were able to get together for what would be our first annual reunion. When we were all together again for the first time in 20 years, there were no awkward pauses or silences; we filled each other in about our various relationships, families, children, marriages, divorces, etc. and picked up right where we left off. We also pledged to get together at least once a year, no matter what. Even though we don’t see each other as often as we’d like, we share a past that binds us together in a very unique way. Rather than mourn the two decades that we missed, I’m grateful for the future that we’ll have together.

I have a wonderful, awesome and loving husband. I sometimes hear women say that their husband is their best friend, but mine is so much more than a friend to me. I can honestly say that he’s my favorite person to be around. During really sad or particularly trying times, I try to be mindful and careful not to depend solely on him for support. I know that he’ll do whatever he can to help ease my pain, but it’s unfair to weigh him down with too much sorrow and sadness.

It’s easy to be a “friend” when things are going smoothly and times are happy. Tough times will always reveal who your closest friends are. It’s during those tough times that I’m extra grateful for my really dear, close friends. Unlike acquaintances or casual friends, my close friends seek me out to see how I’m doing. They check in on me and offer words of comfort that are difficult, if not impossible, to come by from people who are just acquaintances. It’s not always easy to find the right words to comfort someone that you aren’t a close friend to.

When you’re going through a sad time, it can sometimes feel as if the sadness is contagious, the way that people avoid you. “I didn’t know what to say” is the most common excuse. If those words are spoken between close friends, they’re always followed by “so let me know if there’s anything I can do” or “I just wanted you to know that I’m thinking of you”.

Rarely will a true friend have to tell you that he or she is there for you; this is something that need not be said among friends because that’s what real friendship is all about: Being there. Friends help make life an unforgettable journey and experience. When the going gets rough, they remind you of how strong you are or they lend you the strength you need until you once again find your own.

Just as I have many casual friends, I know that I, too, am a casual friend to many. I also know that I love and am truly loved, by a few really wonderful people. They will always have a very special place in my heart and for that, I am eternally grateful.

I’ve heard a lot about no-carb and low carb diets, but I never thought a lot about it because I’ve never really had to lose weight. Up until about a year and a half ago, my weight stayed pretty much the same. As I wrote of previously, medication and my slacking off on aerobic exercise has left me with quite a few extra pounds, so I have put myself “on a diet”.

I have pretty good eating habits, so I’m not worried about regaining weight once I’ve lost it, but I would like to change a few habits to ensure a healthy future for me and my family. This is why I’ve been researching low carb lifestyles.

Carbohydrates, once digested, form glucose, which the bloodstream transports throughout the body. This glucose is then burned and used for energy. Of course, any glucose that is not used for energy will be stored in the body as fat.

The most noticeable benefit of a low carb diet is weight loss because in the absence of this glucose from carbohydrates, your body begins to burn its excess fat stores. This is great, in theory, but a diet that is too low in carbohydrates and too high in protein can cause kidney problems, so you must take care not to reduce your carbohydrate intake too drastically.

Part of my low carb approach to cooking and eating includes the use of shirataki noodles. I really recommend them to anyone who is looking for a low carb alternative to pasta. They have absolutely no flavor but they absorb the flavor of whatever you add them to.

I’ve read that they’re available in dried form, but I haven’t been able to find any. The kind that I buy is packed in liquid and must be refrigerated. I bought my first few bags at the local health food store. I’ve also seen them for a great price on Amazon.com. I haven’t yet checked my local supermarket, but if they don’t carry them there, I’ll definitely be getting them from Amazon.

To use them, I put them in a strainer and rinse them really well, for about 2 minutes and then allow them to drain completely. They’re really easy to cook with if you’re adding them to a sauce. All you have to do is add them to the sauce when it’s done and allow them to heat up (about 3 or 4 minutes).

You can also serve them with sautéed or grilled vegetables, chicken or fish, just add them to pan after you’ve removed what ever you’ve cooked and “swoosh” them around and they'll absorb the flavors of whatever is left over in the pan. If there’s not enough left in the pan to swoosh, I add a little bit of port wine mixed with coffee to de-glaze the pan and make a small amount of sauce. I know the wine/coffee thing sounds weird, but it really intensifies the flavor of whatever you’re cooking without altering it. In other words, you won’t taste wine or coffee.

When you’re cooking with shirataki noodles, be sure that you don’t overcook them or they’ll get really rubbery. I’d also advise that you prepare only what you’re going to eat at any one meal because, again, they can get very rubbery if they’re reheated for too long.

I’ll be sure to share some recipes as I learn them and I hope that you’ll do the same!

It’s that time of year again! It’s getting warmer outside and soon, I’ll put away my winter coats and clothes. I really dislike shopping, so I need to get back in shape so I can fit into my Spring clothes!

I finally weaned myself off of the 2 anti-inflammatory medications I’d been taking for pain caused by an old back injury. I was really afraid of waking up in pain every morning, but it’s been close to a month since I’ve had my last dose and the pain is quite manageable. I had tried to stop taking it before, but I couldn’t tolerate the aches and pains. I’m SO glad that I decided to try again. So far, so good .

The medication combined with a decrease in aerobic exercise caused me to gain some weight, so I’ve made a goal to shed the excess pounds by the end of May. I’ve added more stretching to my workout routine and I believe that this has helped a great deal with my pain management. The workout plan I’ve been following for the last 11 days is as follows:

Mondays and Thursdays:

4 Sets Leg Extensions + Dumbbell Shoulder Presses
4 Sets Squats + Upright Row
4 Sets Walking Lunges + Front Shoulder Raises
4 Sets Leg Curls + Rear Deltoid Raises
4 Sets Stationary Lunges + Dumbbells Bicep Curls
4 Sets Dead Lifts + Barbell Curls
Leg Raises (1 set of as many as I can do)
Side Bends With Dumbbells (1 set of as many as I can do)
Twisting Sit-Ups On Slant Board (1 set of as many as I can do)

Tuesdays and Fridays

Push-ups (1 set of as many as I can do)
4 Sets Flat Dumbbell Chest Presses + Tricep Extensions
4 Sets Dumbbell Pullovers + Bench Dips
4 Sets Flyes + Kickbacks
4 Sets Barbell Rows + Calf Raises
4 Sets One Arm Rows
Leg Raises (1 set of as many as I can do)
Side Bends With Dumbbells (1 set of as many as I can do)
Twisting Sit-Ups on Slant Board (1 set of as many as I can do)

I only rest for about 15 seconds in between sets. I also move from one exercise to the next as quickly as I can, to get and keep my heart rate up. I wear a heart rate monitor to make sure I don’t rest too long. After I do the above, I do about 20 to 30 minutes on stationary bike. I’d prefer to go on my elliptical machine, but it needs a replacement wheel… which I can’t find ANYWHERE!!!!!

As far as my eating goes, this is more or less what my daily food intake looks like:

• Green tea
  
• ½ a grapefruit and an orange
  
• Greek Yogurt (some days)
  
• Green, red and bibb lettuce, about 3 tablespoons of rinsed and drained canned beans, shredded carrots, broccoli slaw (pre-cut broccoli slivers), arugula, sliced grilled portabella mushroom, chicken breast or steak and balsamic vinaigrette (This is a GREAT portable lunch. I’ll have to think of some different lunch options, so that I don’t get bored)
  
• Handful of mixed nuts (walnuts, almonds, peanuts and cashews)
  
• Steamed or grilled veggies, mixed salad and fish, chicken, turkey or steak.
  
• Lots and lots of water (I always drink a lot of water, so this is not new)
  

I heard about this wonderful pasta/rice substitute called Shiratake on the Dr. Oz show. It’s a noodle made from elephant yam. It has no flavor at all, so it absorbs the flavor of whatever you mix it with. So far, I’ve only tried the “fettuccine” version of it, but it also comes in the shape of rice grains and other kinds of pasta such as angel hair and spaghetti. I made it with a tomato sauce and it was delicious! My husband and son liked it, too, so I’m looking forward to incorporating it into our dinners. It’s a “zero” calorie food, meaning that any calories that it has are burned up by your body as it digests it.

I’m still working on having breakfast on the weekends. I usually end up not eating until noon, which is bad. I’ll continue to work on it, though. One step at a time. I guess it’s official: I’m in SPRING TRAINING! I’ll keep you posted on my progress.

I can’t believe that the first month of 2012 is nearly over! My mother always told me that time goes by faster as you get older and she sure was right.

I’ve been eating breakfast every day, as planned. I get a few pieces of fruit from the “Fruit guy” near my job, but I still need some more bulk in my diet, so I’m going to start cooking/eating more beans.

Speaking of my food, I’ve been following the Paula Deen story and I’m a little disturbed by the whole thing. If you’re not familiar with the story, this is it in a nutshell: Paula is a TV chef and she’s famous for using lots of butter, lard and sugar. She cooks what is most commonly referred to as “comfort food” or “Southern Cuisine”. She was diagnosed with Type II diabetes 3 years ago, but she only admitted it to the public recently. People keep asking her when she plans on admitting that it was her cooking/eating habits that caused her to develop diabetes. They’re also “demanding” or “strongly suggesting” that she change her cooking style to include healthier foods. When I say “they” I’m referring to talk show hosts, news interviewers, etc.

Type 2 diabetes is a disease that develops, no one if born with it. It is caused by a combination of things, including being overweight, eating a diet that’s high in fat and sugar and not getting any (or enough) exercise. It is preventable and usually reversible.

I was watching The View yesterday and the ladies got into a heated discussion about the topic. When it was suggested that Paula should demonstrate how to make healthier meals and desserts one of the hosts said something along the lines of “She can’t because she’s known for cooking food that tastes good”.
When I hear people complaining about not wanting to eat healthy because healthy food doesn’t taste good, it makes me want to scream! I’m not a health fanatic by any means but I know that if I dine on fast food, soda and Hostess Twinkies, I’m going to have to pay the price for it eventually. There are plenty of ways to cook healthy AND tasty food. Most chefs on TV have changed their cooking styles in favour of more healthful cooking methods and techniques. That’s why Paula’s cooking style stood out so much.

Anthony Bourdain, another celebrity chef said this to TV Guide about Paula Deen "When your signature dish is hamburger in between a doughnut, and you've been cheerfully selling this stuff knowing all along that you've got Type 2 Diabetes. ... It's in bad taste if nothing else”

I saw Paula Deen deep fry a stick of butter !!! The fact that she waited 3 years before admitting that she was diabetic is very telling. She defended her method of cooking for years by saying that a person can eat anything he or she wants to, as long as it’s done in moderation. It would be nice if she tried to lighten up her old recipes and make them a little healthier. I just don’t see how she will be able to continue to have the same kind of cooking show, with all of that fattening, artery clogging food, while she’s acting as the spokesperson for diabetes medication. She has been saying that she doesn’t plan on making any major changes to her cooking style.

Actually, the reason she “came out” is that she agreed to be the spokesperson for a diabetes drug called Victoza. I didn’t hear this until about 2 days after the story broke. I wish she would have decided to promote healthier cooking and eating, instead of promoting a pill as a quick-fix.

OK. I thought about my menu for the week and I've come up with this:

Meal # 1: Protein shake with Almond Milk and Protein Powder
Meal # 2: Kashi Heart 2 Heart with Rice Milk
Meal # 3: Banana
Meal # 4: Veggie Soup or Noodles with Veggies
Meal # 5: Orange or Grapefruit

I haven't decided what to make for dinner this week. I'm going to look at the supermarket circular and see what's on sale!

I think this may be a good time to do a few meatless meals every week. Maybe I'll start out with one per week and increase it as the weeks go. We'll see...

There was a time, not too long ago, when my husband, son and me were all vegetarians. I can't remember what exactly what ended it... it was probably me and my love of steak ... OK. It was DEFINITELY me, because I'm the family chef .

I am going to go get my day started. I'll be back tomorrow. I hope you have a GREAT day!

I've never been a fan of New Years Resolutions. This year, however, I've decided to make a series of short term goals, every two months, and keep track of everything online.

A few weeks ago, I had food poisoning, so I had a lot of time to think. The pain in my belly and body wouldn't allow me to do much of anything else! At the time, my 46th birthday was a little less than 2 months away. I found myself thinking about how different my life is now than it was half a lifetime ago, at 23.

When I was 23, I lived alone and I used to prepare all of my meals (minus dinner) at night, before bedtime. My day started early because I worked the 6AM to 2PM shift at a health club, followed by college classes. I quick-to-prepare foods such as oatmeal, brown rice, plain boiled pasta, plain rice cakes, nuts, legumes, beans, raw or steamed veggies, typical salads (lettuce, cucumbers, sprouts, carrots, etc) and fresh fruit. Meals were very boring and basic, but I didn't mind and since I was only cooking for myself, I wasn't motivated to be very imaginative. I used eat small meals every 2-3 hours, beginning with breakfast every single day. As a result, my dinner was usually relatively small, because I wasn't that hungry.

For the next 2 months, I am going to revisit my old eating habits, but my meals will definitely be more flavorful and imaginative. I am going to make an effort to, once again, begin every day with breakfast. I wake up every day, at about 4:30 or 5:00, weekends included, so on those days, I'll prepare a protien shake before going to bed, so that I can have a liquid breakfast without waking my husband and son. Then, in 3 hours, I'll eat cold cereal and rice milk, as my first solid meal for the day. I LOVE Kashi's Heart to Heart cereal! If you've never tried it, you should: It's DELICIOUS!

I haven't decided about lunch, but it will most likely be noodles or soup. I'll let you know what I decide ! If you have any suggestions for healthy, portable lunches, please share them!

I desperately need more fiber in my diet, so I will be consuming a great deal of raw or lightly cooked veggies, such as grilled asparagus, zucchini, yellow squash, etc. I'll also have about 2 pieces of fruit a day, most likely mid morning and mid afternoon. I'll make my grocery list tomorrow (Sunday) and then come back and let you know what my menu for the week will look like.

My goal is to establish and follow a regular, healthy eating plan by 29 February 2012. I'll do this by taking time at the beginning of each week to plan out my families meals for the following 7 days. I'm also going to take advantage of online and store coupons/sales in an effort to save a few bucks. I'm always impressed when I see someone at the checkout with a stack of coupons, watching the cashier deduct $$ from his/her grocery bill. I want to be THAT person! Our son will be 21 in a few short months. When he was younger, I put a lot more effort and thought into meal planning. Since he's not home very often, I've become a little lazy about grocery shopping. That's not a good thing and it's definitely something I want to change.

I plan on blogging about my "mini goals" on a regular basis, to keep myself on track. I hope that you'll come back and check on my progress. I'd love to hear your thoughts and comments. Feel free to share any goals or New Years resolutions that you have .

I read this article and found it really helpful. I hope you will, too.

Conserve Energy and Save This Holiday Season


The holidays are a special time of year, but with all of the cooking and baking, decorative lighting displays, and travel to visit family and friends; it is not unusual to see an increase in your monthly energy bills. The tips that follow will help you conserve energy this holiday season:
Decorative Displays

Decorating your home is a great way to celebrate the holiday season. However, holiday lights and inflatable decorations can use a significant amount of energy. With a little planning, you can have a dazzling display that is barely visible on your energy bill.

• Use energy-efficient mini lights or light-emitting diode (LED) holiday lights, instead of traditional C7 or C9 bulbs.
  
• Turn off holiday lights and inflatable yard decorations before going to bed at night or whenever you are away from home. A programmable timer adds convenience and can help to optimize savings.
  
• Consider using fewer lights and decorate with flowers, wreaths, and other alternatives that do not use energy.
  
• Use fiber optic decorations; most fiber optic trees and decorations are illuminated by a single bulb.

In the Kitchen

Meals are an important part of holiday celebrations, but the energy used for cooking, baking, and dish washing can really add up. You can save energy in the kitchen by making a few simple changes:

• Avoid preheating the oven for foods that cook for several hours; when preheating is necessary, heat to the exact temperature required.
  
• Avoid opening the oven door while food is cooking; it can lower the temperature inside the oven as much as 25°—wasting energy and increasing the cooking time. Check the food through the window on the oven door instead.
  
• Glass and ceramic baking dishes retain heat better than metal. If you cook with glass or ceramic dishes, you can reduce the oven temperature by 25°F.
  
• Bake several batches of cookies or bake more than one pie at a time.
  
• Cook on a range top instead of the oven whenever possible. Range-top cooking generally uses less energy.
  
• Use the lowest possible setting for range top cooking and keep pots and pans covered to prevent heat loss.
  
• A well-stocked refrigerator uses less energy because there is less air to cool. Try and keep your refrigerator full without overfilling. Too many items packed together closely will reduce air circulation.
  
• Cover liquids and wrap foods before storing them in the refrigerator. Uncovered items release moisture, which makes the compressor work harder.
  
• Fill the dishwasher according to the manufacturer's guidelines and wait until you have a full load before operating the appliance. You will save even more energy if you use the air-dry feature.

Travel

If you travel to visit family or friends during the holidays, your home will continue to use energy while you are away. These energy-saving strategies will reduce energy consumption when your home is unoccupied:

• Lower the thermostat while you are away; a temperature setting of 60° is recommended, but you may want to adjust the temperature a few degrees higher or lower, depending on the amount of insulation in your home and your local climate.
  
• Use timers on lights both inside and outside your home. This will save energy and it will look as if someone is at home.
  
• Turn your water heater to the lowest possible setting; otherwise it will use more energy than is necessary since it will continue operating as usual.

If you continue to follow many of these energy-saving strategies after the holiday season is over, you can lower your utility costs all year long.