Get On Your Feet

HOLY HOLY!  Sorry for that more than brief absence.  I am glad I bought comfortable shoes because they are the only thing keeping me standing--along with fear, adrenaline, motivation and a healthy reliance on Diet Dr. Pepper (love this Texan Dr. Pepper phenomenon).   The theme of my residency seems to be MOVE!  GO! GO! GO! Faster, faster, faster.   Don’t breathe, don’t stop, don’t sit down.   As one of my senior residents told me, “Don’t tell me you’re going to do it, just do it!”

It’s been incredible.  I feel exhausted, but satisfied at the end of the day.  I’m learning how to give appropriate, effective care, and the whole environment of frenetic energy is encouraging the more manic side of my personality to emerge.   I really hated sitting around in medical school waiting for things to happen, and I’m happy to be working at work.   Besides, doing C-sections and deliveries couldn’t be more fun.

Didn’t you know standing at work is good for you?   Sure if I keep this up I’ll probably have varicose veins by the age of 30.  Even so, I feel energized.  A couple of months ago, the New York Times profiled a certain type of desk that is adjustable for people to work standing up.  One recent study from Canada showed that in a cohort of 17,013 people, those that spent almost none of their time sitting had a significantly reduced mortality rate compared with those that sat more, even when sedentary subjects participated in vigorous exercise (1). 

So, what to eat to keep you on your feet?  Well, I don’t get to eat much during the day, but I made some food that is great for any meal of the day be it breakfast, lunch, dinner or a midnight snack.  There is nothing quite as delicious as some high fiber, well seasoned black beans and brown rice to give energy and not drag you down. 

I know, if I were on Top Chef and I served canned beans I’d probably get sent home, but let’s be honest, I’m not the queen of dried beans and they take forever.   This recipe uses black beans and cooks them with veggies and spices, topped off with a little vinegar, fresh cilantro and queso fresco for a vibrant, warm and delicious meal. 

Black Beans and Rice

1 medium onion finely chopped

1 carrot finely diced

1 jalepeno finely chopped

2 cloves garlic finely chopped

2 tbsp veggie oil

salt to taste

½ tsp dried marjoram

½ tsp Mexican oregano

2 tsp ground cumin

2 tomatoes diced

2 cans 15 oz black beans drained and rinsed

¼ cup – ½ cup water (depending on how soupy you like your beans)

1 tsp apple cider vinegar

1 tsp (or more for spice) hot sauce

fresh cilantro and queso fresco for garnish

Over medium high heat, preheat the oil in a saucepan.  Add the vegetables, salt generously and cook until carrots are soft.  Add the spices and cook until aromatic about 30 seconds.  Add the tomatoes and cook until begin to release juices.  Add beans and water, salt to taste.  Turn heat down to medium-low and simmer beans for about 15 minutes until canned taste has disappeared and flavors are melded.  Add vinegar and hot sauce.  Serve with brown rice and garnished.

Or, just do what I do and shove a string cheese in your mouth when nobody is looking.

1.Katzmarzyk, PT.; Church, TS.; Craig, CL.; Bouchard, C. “Sitting time and mortality from all causes, cardiovascular disease, and cancer.” Medicine & Science in Sports & Exercise, v. 41 issue 5, 2009, p. 998-1005.

Shaping Up with Shrimp

I’m slowly sinking into Texas life.  Besides desperately trying to avoid the last few boxes to unpack, I’ve decided to get back into shape.  I’m going to need all the stamina I can muster for those long days on labor and delivery when I start residency in a week.  I know, IN A WEEK.  We are blessed to live within a block of an amazing bike/running trail so I’ve been sweating it out running and on the bike and in the gym lifting weights.

I got a new computer for graduation (thanks Dad!) and I was uploading all of my old pictures.  Besides feeling sentimental and nostalgic for the ridiculous adventures of times past, I came to the sad realization that I packed on a few more pounds than I appreciated in medical school.  I think this might be directly correlated with receiving a Kitchen Aid stand mixer for Christmas a few years ago, which made a batch of cookies nothing more than a few minutes away.  Perhaps living with a boy had something to do with it too.   

Research shows that married couples are much more likely to gain weight, but even cohabitation increases the risk significantly of weight gain.  A longitudinal study of 1293 couples shows that those who transition from single/dating to cohabiting were more likely to become obese than those who stayed dating [1].   I definitely increased my portion sizes when Andy and I started to have dinner together every day.  Unfortunately for my figure, he is definitely taller and runs a whole lot more than I do.

No matter!  I’m looking forward with a positive attitude.  I don’t really believe in dieting per se, but I am trying to eat more healthy foods.  This is especially easy because one, it is too damn hot to eat large portions of fatty food, and two, that the produce around here is awesome and it’s prime fruit and veggie season. 

This beautiful shrimp dish, which we discovered in an old issue of the sadly defunct Gourmet couldn’t be easier or more delicious.  It is a French/Mexican/Asian fusion of sorts, which I accompanied by a large salad of grilled vegetables (which ended up to be kind of gross so I’ll spare you that disaster of a recipe).   Healthy, light, and super yummy. 

Shrimp in Ginger Butter Sauce

Gourmet September 2008

           

6 ounces large shrimp in shell, peeled

1 tablespoon unsalted butter

2 teaspoons grated peeled ginger

2 tablespoons medium-dry Sherry

2 tablespoons coarsely chopped cilantro

Pat shrimp dry and season with salt

Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.

The, NS.; Gordon-Larsen, P. “Entry into romantic partnership is associated with obesity.” Obesity (Silver Spring, Md.), v. 17 issue 7, 2009, p. 1441-7.