Life: Version 2.0

happiness is a simple life



Eat to Live

ImageSeveral people have asked me about the “Eat to Live” program that I have been following for the past 2 weeks. In my ongoing journey to improve my health, energy, and overall well-being I have made a committment to this lifestyle. It’s really important to start by reading the book, and the overall program is actually quite simple:

  • 1lb of vegetables per day – mostly raw – or more
  • 1 cup (or more) of beans per day
  • 1 oz of nuts per day (max)
  • 2 oz of avocado per day (max)
  • up to 1 cup of whole grains per day (less if you want to see weight loss results faster) – this includes winter squash
  • up to 4 servings of fruit per day
  • 1tbsp ground flax seeds per day

absolutely no oil, salt, sugar or processed food

I also created an Eat to Live board on Pinterest for recipe ideas. Some of these will have to be tweaked in order to be compliant, but they are a good source of inspiration.

There are some  other details about this approach that help inform decisions around how to start and maintain this that are very helpful, but you have to read the book. I am on week 2 and feel much better, and have lost 6lbs so far. While the weight loss is important, I am looking forward to many benefits beyond the impact this will have on my weight and BMI.

I am hoping to post recipes, ideas, and eventually even photos!


What WAS I thinking?

I spent this past weekend in turmoil about my job situation. I took a new job as a consultant in a VERY small company (7 people) after working in traditional offices (all non-profit organizations) for the past 20 years. This change is HUGE and risky (financially) for me. Once per hour I ask myself “what the heck was I thinking?”.

Being that I am the sole breadwinner for the family, I really must be insane. I gave up the safety for flexibility, creativity, the ability to innovate, and to drive my own destiny. Not to mention I can be here for my kids a lot more. The job just doesn’t come with the supreme benefits I am used to, so I am having to buy my own health insurance (among other things).

Which leads me to my other issue – I am getting turned down for health insurance because my BMI (body mass index) is too high. Basically I can’t get health insurance because I am fat (which is what they are saying). When I got that letter it sent me reeling into self-doubt and a feeling of worthlessness. They just suck. Just because my height-to-weight ratio is not where it needs to be I can not have the insurance I need to stay healthy? Something is wrong with this picture.

So now I am being offered another “safe” job with all the trimmings and I am SO confused! I wish my mom and dad were alive – I could really use some mommy/daddy guidance here. On the other hand, I am 44 and old enough to figure it out, I guess.

Overall I am thankful that I have all of these opportunities – I am fortunate enough to have options, and make a decent living doing it. There is a silver lining here!

Thankful for Thirty: Day 12: things I thought about came true

No, I didn’t stop the space time contiuum like HIRO NAKAMURA to make things happen – I just told myself that I wanted to work from home, make good money, be creative and innovative, be here for my kids, be wildly successful and have fun doing it. Guess what – this is actually coming true (only time will tell about the successful part).

I am thankful for all that I have been given, and in advance for what is about to be given to me.

Recipe: spinach, feta and carmelized onion pizza

I got this idea from a cooking show that I saw recently, so I changed it a bit to make it healthier for me. The carmelized onions are the key to this…

1 small vidalia onion, sliced

1 tablespoon of olive oil

3/4 cup chopped fresh spinach

1/4 cup fat free (or lowfat if you like) feta cheese

1 whole grain tortilla (3 grams or more of fiber)

In a small skillet, saute sliced onions in olive oil on very low heat until the carmelize (about 15-20 minutes on super low setting)

preaheat oven to 375

place tortilla on backing sheet, top with onions. Sprinkle spinach and feta. Add seasoning if you like.

Bake until cheese melts and edges are crispy. Slice into wedges and enjoy!

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