Friday fitness: water matters

Welcome to Friday fitness! Every Friday I’m going to make a “this is why you’re fit” post, touching on an aspect of health and wellness. I plan to cover physical matters such as nutrition and  exercise, as well as mental and emotional topics like building positive habits.

This week, I want to talk about a good habit that will affect your ability to engage in your favorite active pursuits, the inner workings of your body, and even your appearance. There are no tricky moves involved, nothing to buy, and you can do it pretty much everywhere you go. I’m talking about drinking water, of course!

Staying hydrated is just as important as getting enough rest, eating a balanced diet, and avoiding a sedentary lifestyle. This week, the Huffington Post demystified the “rules” of getting enough liquid in your system.

Just as you can drink too little water, you can over-saturate your system if you start guzzling H2O by the gallon. Everyone knows the 8 x 8 method (aim for 8 8-0z. glasses daily), but as with most health matters, it’s different for every person depending on your age, activity level, and a host of other factors.

The HuffPost article referenced something I’ve used since my days as a counselor at Girl Scout camp: the next time you have to use the restroom, take a quick glance at the color of your urine. During hikes or weekends spent camping in the woods, we’d frequently stop for water/bathroom breaks. As the campers headed off for the woods or latrines, we’d shout, “all clear?” “I’m clear, we’re clear, everybody’s clear!” they’d reply.

You can sound the all-clear for yourself with a look at this handy chart from the Boy Scouts of America, posted by Blisstree.

However, saying “stay hydrated” is one thing. Actually forming the habit is another! In a nation with a clean and plentiful water supply, it shouldn’t be a challenge to remember to sip water throughout the day. But we’re busy. And it can be hard to remember to keep the water flowing if you’re not engaging in physical activity.

One of my co-workers keeps a 32-oz. bottle at her desk, and makes sure she fills and finishes it twice throughout the day. I found that what works for me is having a cute and cheerful water bottle. I smile every time I see it:

Kick the dehydration habit!

 

It’s a fairly small bottle, holding about as much as a can of soda. That makes it the perfect size for my bag; it also means that I drain it fairly quickly, forcing me to stand up and walk away from my desk for a refill. As sitting all day is another common issue to avoid, having a task that keeps me hopping up frequently breaks two bad habits for the price of one.*

And I have to say, not only does drinking more water gives me a bit more energy, it helps protect my skin from the ravages of winter dryness.

Share with me– what’s your “this is why you’re fit” this week?

*Extra credit because this gets you moving whether the water is coming or going– I may have taken a bathroom break in the course of writing this post. Yes, mom, I washed my hands.

At the crossroads of food and health

Happy Friday! This has been a really exciting week for me. Last night, I had the privilege of attending an event hosted by C-CAP (Careers Through Culinary Arts Program). It’s an amazing organization that helps underserved students prepare for a career in the culinary industry. Some of today’s top chefs got their start through C-CAP, and the annual benefit is a showcase of talent and a chance to support the program. I’ll be posting a full review next week!

After last night, I rested up and did some finger stretches for today’s treat: it’s Social Media Week in NYC and around the world, and I attended/attempted to liveblog (@toughcookienyc) a keynote talk on the new food role models (Chefs, bloggers, cookbook authors) and a debate on what makes a food trend (who’s kale’s PR rep?). The panels were fun and informative, and I got to meet a really friendly group of bloggers, chefs, and fellow food-lovers. We all agreed it was tough talking about food without having some snacks to carry us through the lunchtime stomach-rumbles!

One aspect of the two events that I loved: it really brought home how food brings everyone to the table. And I think it shows that the sustainable/eco-friendly movement is much more lasting than a fad or a trend. Blue Hill and Oceana represented the local/seasonal and sustainable seafood aspects of cooking last night at C-CAP. Today, Bun Lai from Miya’s Sushi in New Haven, CT talked about growing his own seaweed and using invasive species rather than fish from faraway waters. Robyn O’Brien spoke on how her children’s allergies opened her eyes to how food and health are inextricably linked.

I’m going to be exploring both events (and the interrelation between food and wellness) much more in subsequent posts. I’m also planning a visit to Miya’s with my mom– Chef Lai was thrilled to hear she’s a naturalist with an interest in invasive species, so we’re going to take a road trip for some sustainable sushi ASAP!

Concentrating on how food can improve and enhance your life is probably the biggest, best This is Why You’re Fit I can imagine. We’ll just have to see how to keep raising the bar!

What are some of your favorite foods for health, or wellness practices in your daily routine?

Friday fitness: apples are hard-core

Friday fitness is back with a vengeance! Let’s tackle that all-important food group: the snack. What’s that you say? Snacks aren’t a food group? Perhaps not, but if you eat smaller meals, need a little extra nourishment between feedings, or like a boost before or after working out, chances are you’ve had a snack sometime this week.

The challenge is finding a snack that’s filling without taking the place of a full meal. Some like a small handful of nuts, cottage cheese or yogurt, or veggies and hummus. I love all of those options, but this week I was in the mood for applesauce. Not just your run-of-the-mill applesauce, either– the homemade kind!

At the beginning of October, I went apple-picking. The orchard was beautiful, and I couldn’t resist getting the “20 pounds for $20″ deal. However, a month later, the last few apples were starting to look a bit sad.

However, sad raw apples can be quite good cooked apples. I wanted something simple, healthy, and satisfying, so I decided to leave sugar out entirely. Some recipes call for peeling the apples, but I find that to be unnecessary. As long as you have a food mill or strainer, the peels won’t be part of the finished product anyway, and they add a nice pinkish hue. I used an apple-corer to speed things along. Using a corer that also divides is a great way to slice and seed your apples together!

A nice side benefit of cooking with apples: your kitchen smells divine. I could smell fresh apples all the way out in the hall. Actually, be prepared for deliciousness at every turn. Your apples may be funny-looking, tired, or even bruised, but the magic of a little water and heat transforms them into a silky-smooth autumnal treat.

Simple Applesauce

If your only experience is with store-bought applesauce, I don’t blame you for thinking there’s no reason to devote an entire post to the stuff. Well, I’m here to tell you that the homemade version is worlds apart. The flavor is a thousand times more appley, the texture is the furthest thing from grainy. I’ll definitely be making another batch in December to jazz up my latkes.

I used:

7 medium-sized apples, cored (This time, I had a mix of Red Delicious and Jonagolds, with some Golden Delicious; see which varieties make for good sauce)

2 c. water

Optional: cinnamon (I didn’t use any, but you may wish to)

Core and slice your apples into about 8 pieces each, using a sharp knife or divider. Put the apples and water in a large pot and bring to a boil. Reduce to a simmer and cover the pot. Cook for 25-30 minutes, or until apples have softened. (They should smoosh easily when pressed with the back of a spoon.) Remove from heat and let cool. (I prefer to eat the sauce warm; just be careful when you’re milling not to burn yourself!)

Use a food mill with the medium disk to puree and remove peels, or force the mixture through a sieve. Enjoy plain or with a dash of cinnamon! Applesauce should keep for at least 3 days in the fridge, or can be jarred or frozen. But for a small batch like this, I know I’ll eat it before it goes bad.

Friday Fitness: This is Why You’re Fit

Depending on how you look at it, it’s either the end of the work week or the beginning of the weekend. Either way, it’s an excellent opportunity to try something new and shake up your routine.

A couple of years ago, a website called thisiswhyou’refat.com was created to showcase extreme culinary creations such as  the “30,000 calorie sandwich.” The inevitable backlash included sites that used “This is why you’re thin” to advocate for dishes heavy on the vegetables and light on sugar or processed ingredients.

I don’t think fat or thin are as important as fit or unfit. I’m much more interested in how I can train myself to spar longer rounds without getting tired, learn a new technique, run greater distances, or simply introduce healthy changes into my life.

Like many people, I have a desk job. This entails lots of sitting and barely any motion, except for my eyeballs and mouse hand. Although I’m active in the evenings and on weekends, I’ve started coming up with ways to keep myself moving throughout the day.

I’m lucky enough to work within walking distance of the Brooklyn Bridge, and that’s this week’s This is Why You’re Fit: every day, weather allowing, I walk across the bridge and back on my lunch break. I’ve invested in sun block and a spare pair of sunglasses to keep in my desk drawer, and it’s worth it to get outside and  enjoy the air and the view. I come back to work feeling refreshed and ready to tackle all the projects I left behind.

Wanna buy a bridge?

Show me why you’re fit!

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