05/21/15- Paula's Healthy Living Eating/Exercise Journal: Monday

by Paula (Clean Eating Expert) 22. May 2015 06:53

The most dedicated athletes can get whiney and down about the process of training, but then I see someone who inspires me to “pull up my bootstraps” and keep pushing on.  One of these people is on one of my DVD weight training tapes.  This young man does plio (jump training) with a prosthetic leg.  That is impressive.  Then I saw an article in The New York Times about options for amputees. 

People facing the challenge of incorporating a prosthetic foot, arm, hand, or leg are faced with unique obstacles and challenges.  According to the May 15th article, 2 million people in the United States are living with amputations.  In the last 10 years, great improvements and options have been made to make their prosthetics more “real” looking, and more functional.

The article discusses the inconceivable choice that many amputees are making to actually have more of their limbs removed, to make their artificial limbs function with less pain and better functionality.  What a difficult decision!  When you hear the stories of constant pain and inability to use their limbs as they are, is heartbreaking.  They realize that removing more of their limbs (such as more of a leg so that the prosthetic fits at the knee) allows them to live with less daily pain which gives them more mobility.  My appreciation and awe at the issues that any amputee goes through daily is astounding, and reminds me to keep pushing through with my goals.  To be as brave and perseverant as they are every day!

 work hard against the virus.

05/21/12- Monday Exercise Diary:

Pure Barre class- 55 minutes

Back/biceps DVD- 45 minutes

05/21/12- Monday Food Diary:

7:00-1 cup egg whites,mmspinach (130 cal)

2 pieces bread (whole wheat, I'm using Ezekial bread from the organic freezer section. It has no glutens, and low sugar and salt) (160 cal)

2 tbls organic almond butter (190 cal)

banana (90 cal)

11 a.m.- wheyprotein shake (160 cal)

2 p.m.-5 oz. roast chix (176 cal)

3 oz sweet potatoes ( baked) (115 cal)

8 oz green vegetables, romaine, sweet red pepper, brocolli slaw, cherry tomato, mushrooms (88 cal)

1/2 tsp Uda's or flax oil ( 65 cal)

6 p.m. Roast vegetable bake-(340 cal)*

1/2 tsp sesame oil ( 65 cal)

1 cup 0% Greek yogurt, 1/4 cup Kashi Berry Crisp ( 188 cal)



* Roast Vegetable Bake

2 pieces Ezekial Bread toasted

2 oz chicken breast

1 cup roasted zuchinni, mushrooms, yellow squash, spinach, onions, garlic, 1/2 teaspoon of Mrs. Dash Carribbean spices, or whatever flavor you love. You could try fresh, chopped Rosemary, cilantro, thyme or cajun spices

2 oz fat free feta

-Turn oven on to 375 degrees

-Toast bread. Put bread onto foil lined baking sheet. Place vegetable/cheese mix onto top of bread

-Bake for 8 minutes


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Paula's Healthy Living

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