Weekly Round-Up

Here’s a look back at last week…

Beat the Heat

H.O.L.Y. smokes it was hot. Here on the central coast we are known for our year-long sunny and 75 weather, but Mother Nature decided to mix things up and send us a scorcher. We were in the upper 90′s and 100′s. Very few people have air conditioners, so needless to say, the beaches were packed. Jaime and I decided to beat the heat by heading out past Lopez Lake to Big Falls.

Hello perfect swimming hole.

We brought lunch, and other necessities…

Caught a one-eyed salamander. {not my arm…}

Saw Bambi.

Can I just gush? I love where I live.

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The Moves

The heat definitely put a damper on my workouts, which really shouldn’t be an excuse. I did get up early to run a couple of times this past week, but lifting got left behind… oops. Two 4 milers and a 6 miler. That’s it. That’s all she wrote. Better than nothin’ I suppose.

Here’s the plan for next week:

+ Monday :: 3 mi + arms
+ Tuesday :: 4 mi + abs
+ Wednesday :: 4 mi
+ Thursday :: Legs
+ Friday :: Rest
+ Saturday :: 7 mi + abs
+ Sunday :: 3 mi + arms

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Giving Back

This Saturday was the Coastal Tri-Counties Dietetic Association’s Spring Fling event. This year’s theme was,“Giving Back to the Community,” spotlighting food insecurity. I think it’s important to share the work of dietitian’s at the local level, especially in light of the Mother Jones controversy. [Check out this article for some good insight - more on all this later. I have lots of opinions.]

Our featured guest was Dave Schmit, former “Chef to the Stars.” Chef Dave is dedicated to serving meals utilizing rescued food for the patrons of the Maxine Lewis Homeless Shelter. Dave presented a lecture on his service to the homeless shelter, as well as provided a cooking demonstration with take home recipes.

I think the most important take home message was that the homeless are not starving; they are malnourished, and still need healthful food. The needy don’t need our leftover boxes of ridiculously salt-filled mac and cheese {although all donations are appreciated}; we need to feed our homeless wholesome, nutritious foods that will help them feel and think better.

As a clinical dietitian serving many homeless here in San Luis, this really struck a note. If we took a look at the lab values of the homeless population, most likely they would be prescribed some sort of therapeutic diet for chronic conditions.

Chef Dave is an excellent model of nutrition for the homeless in our community, making use of 200-300 lbs. donated produce, and about 20-40 lbs. of meat to prepare balanced, nutritious meals!

If you’re here in the San Luis Obispo area, learn more here on how you can volunteer and get involved serving your community.

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FODMAPs Update

This past weekend, I competed my Fructose and Special Case Fruits {containing fructose and sorbitol} challenge. Let’s just say, it was fun or pretty. My belly was about the size of a basketball for the majority of the weekend – so bubbly, crampy, and bloated. I definitely do not tolerate dried fruit, as well as mango and HFCS. I think I could possibly handle small amounts of raspberries, apples and pears – just as long as I don’t go and have the whole piece of fruit for a snack or part of my meal. I may revisit this challenge once again more methodically – one fruit at a time while eliminating things I just know don’t sit well with my tummy.

I am back on the strict Low FODMAPs for the next three days, and then I challenge Fructans – wheat, garlic, onions; and Fructan/Polyols – brussels sprouts, cabbage, broccoli, snow peas. My plan is to extend this challenge to be more methodical the first time around. Instead of a two day free-for-all, I’m going to spread things out over 4 days like this:

Day 1 :: Wheat
Day 2 :: Garlic
Day 3 :: Onions
Day 4 :: Fructan/Polyols

I’ll keep you updated!