So losing weight and getting back in shape are two completely different things. I have started light cardio every other day, 30 minutes on a treadmill at 3 to 3.5 mph and a incline of 4%. and once a week I go snowshoeing in Rocky Mountain National Park. Today I made it to Mills Lake, 5.4 miles round trip with a elevation gain just under 700 feet. Last week I make Emerald Lake, 3.4 miles round trip, same elevation gain. I am hoping to get back to when I was hiking and backpacking 10 years ago, it will just take some time.

Spiced Black Beans

1 can black beans

1/3 diced onion

2 cloves garlic minced

2 Tbls. chili powder

1 Tbls. paprika

1 Tbls. lime juice

Chipotle powder to taste, I like my beans hot!

Salt to taste

Add all ingredients in a 4 quart pot, cover and cook for 20 minutes stirring occasionally. Remove the lid and cook until liquid is reduced by two thirds. 

I really love these beans with spiced chicken for my "naked" burritos, or as a snack between meals.

I have made it through the holidays! I did not eat anywhere near what I would have in previous years. Why is it I am critical in thinking that it was still too much? I wonder if it is ingrained through life to look at the holidays as a time of excess? No matter what amount of food you eat, it is still thought of as unhealthy. Breaking through to a new paradigm can be challenging! So my wife and I are looking into New Mexico red chili dishes, starting with Pollo Adovada. I will post the recipe after we experiment with it.

My wife came up with a killer kale recipe. Being a former chef I never really looked at kale as anything other than a decorative item. You cut the kale into small pieces, remove the stems, add two cloves of fresh garlic in a pan add half cup of 99 percent fat free chicken stock and cook it down until the kale is soft and wilted. Salt and pepper to taste, it tastes just like it has bacon in it and winds up being more like collard greens than anything else and one of the tastiest side dishes I've had in a long time

The first recipe I would like to share is a take on Mediterranean Chicken. I thought about the colors and flavors that go into such a dish and this is what I came up with.
Ingredients:
1 ten to twelve ounce chicken breast sliced into cutlets and pounded
Two cloves garlic minced
6 large green olives sliced
1/2 onion sliced
2/3 cup cherry tomatoes
2 Tbls. capers
1 6.4 ounce serving chardonnay
1 Tbls. olive oil

Preparation:
In saute pan caramelize the onion over medium heat de-glazing with a small portion of the wine. In a separate pan saute the chicken cutlets in the olive oil then remove from the pan, add the garlic, olives, tomatoes, and wine, turn heat to high and cover until the tomatoes break open, remove the lid and mash the tomatoes. Reduce the sauce until thickened to you liking. Plate with the chicken on the bottom, covered with the caramelized onion, and topped with the sauce. This dish is best served with a steamed vegetable like beets, or broccoli.

So my wife and I are on a new journey focused living a healthful life. We have tried multiple "diets" with limited success. Most have left us feeling hungry the majority of the day. We realized that a complete overhaul of how we looked at food was in order. After brain storming we formulated a plan that is based on calories in, calories out, with vegetables and protein as the main focus, and fruits as snacks/ and or desserts. We limit our caloric intake to 1200-1300 calories a day, and after 7 weeks incorporating light cardio via a treadmill every other day. 8 weeks, and I have lost 32.8 lbs. My wife has lost 16.6 lbs. I want to share our recipes and ideas with others who are looking for a mental change in how we view food in our society, battling how we are affected by advertising and the unhealthy USDA food pyramid. Thanks for reading!