Product Review: Burt’s Bees Baby Bee Skin Creme

I thought I’d write up a quick review for a product I’m really loving right now.  I have problem skin.  It reacts to just about everything: stress, bad diet, lack of sleep, lack of exercise, poor product choices.  Lately, I’ve been having some pretty epic breakouts (for me) because of the stress of travel, bad diet, and some poor choices of moisturizer.  Particularly, I’ve realized that shea butter, as well as coconut oil, causes me to break out.  Ick.

Now, since shea butter and coconut oil are both supposed to be so good for your skin, it can be difficult to find reasonable products that don’t contain them, but also don’t contain petrolatum or synthetic fragrance (which also cause me issues).  I love love love the texture of Nivea creme, but don’t appreciate how after a day or two of better skin, I start breaking out again (oh, right, petrolatum).

Enter the Bees.  Burt’s Bees is hit-or-miss in some ways, but this creme is bang on.  The texture is that rich, velvet-y texture of Nivea, albeit slightly grainy, and melts in your hands.  It’s thick and stays on your skin.  I mostly use it on my face, but I also lube up dry elbows and use it when I give myself a manicure.  Yes, it’s greasy.  It’s primarily made from oils and wax.  But it’s natural oils and wax, which your skin can absorb.  I slather on a pea-sized amount at night after washing and use a much smaller amount, which I just barely pat into damp skin in the morning.  It absorbs while I make breakfast and then I’m ready to make up after brushing my teeth.  Brilliant.

 

 

Calorie Awareness and Optimal Nutrition

I alluded previously to the fact that I prepare a lot of my food by weight so as to be more aware of what I’m eating. This is a practice borrowed from the practice of calorie restriction with optimal nutrition (CRON), which I do not practice. Well, I suppose I do eat less than I would when I don’t monitor, which might be considered “moderate CR,” but I’d rather call myself “calorie-aware.” Basically, my approach is to try to stick to a calorie level that is supposed to maintain my weight and activity level.  If my weight drifts one way or the other, I adjust calories accordingly.  Oh, and I try to get all my vitamins and minerals from my diet.

That’s where CRON-o-meter comes in.  I highly recommend this software (which also has an online version now, at http://cronometer.com/.).  The best part is that everything is edit-able.  I can go in and set custom nutrient goals, using the pre-loaded government guidelines to start, and then tweaking those that I think need tweaking.  Vitamin D and magnesium got a tweak today when I read up on stuff.

Then, I just watch what I eat.  I use a digital scale to weigh a lot of the food I eat, as it adds consistency to my meals.  I mean, professional bakers have long used scales to ensure consistency in their recipes; I just steal that trick to make sure I’m eating the same amount of yogurt every day, for example.  My husband has started weighing out certain foods, too, since we find that it helps make sure things last the whole week.  Before I would eyeball my yogurt during the week and have maybe 3 tablespoons of yogurt left by the end of the week.  Drag.

Also, little tip:  If you pour wine in 4-oz. servings instead of 5-oz. servings, you get an even number of servings out of a bottle.  This is good when you have an even number of people in the house.  Also, 4 oz. of wine is 100 calories.  That’s my kind of 100-calorie snack.

So while I don’t really practice CRON, I use a lot of their tricks to keep my diet healthy without feeling deprived.  For example, today was my apartment complex’s free breakfast day.  They give out a donut and a juice (sugar high, right?).  I love, love, love donuts, but I rarely eat them, so of course I’m going to go for the free donut.  But I entered it in (I weighed it because the donuts they get are smaller than average and not really as caloric as the standard “doughnut” entry) and added protein, veggies, and healthy fat to make up a decent breakfast.  And you know what?  Even though I had a sugar-filled pastry as part of my breakfast, I still feel satisfied at 11:30am because I also got plenty of protein and good nutrition.

What a Week!

So I realize that I’ve been missing for a week, and I don’t even have as exciting an excuse as a conference to explain it.  Last Tuesday, I developed a nasty stomach flu and was down for the count for a few days.  Then, just as I was feeling better, I had to start preparing for a party I was throwing on Saturday night.  Yikes!  And yesterday, I just took a little time to myself.

My yoga streak is still going strong.  Even when I was sick, I was able to do at least a little bit of gentle yoga.  Yesterday, I had my second Bikram yoga class.  I’m still undecided on what I think of it.  I think I like flow better, but there aren’t any convenient flow centers.  We shall see.

Today, I’m getting back into my exercise routine, heading to the weight room this morning.  I basically quit everything except yoga while I was sick.  I also owe my readers a post about how I eat, since I made a reference to it in my last recipe post.  So much to do!

Sunday (Monday) Recipe: Zucchini Lasagne

Oops, I’m a little late posting my Sunday recipe, but I do have something for you. It’s my tweaked lasagna recipe that doesn’t involve pasta. Totally gluten-free, totally grain-free, and low in carbs, too, if you’re into that kind of thing. And all the veggies add amazing amounts of nutrients, with lots of protein from the meat and cheeses. I’ve given everything in weights since I’ve started measuring my food more carefully in an effort to be more aware of the nutrition I’m consuming. I’ll discuss that in more detail later this week.

Zucchini Lasagna

200g ground beef
3 cloves chopped garlic
1 can crushed tomatoes

300g zucchini, sliced the long way (this was about 2 medium zucchini)
100g baby spinach (this is a heaped 3 cups)

125g part-skim ricotta (about 1/2 cup)
1 beaten egg
8g chopped basil (a scant handful)

1oz. grated Romano cheese

Brown the ground beef over medium heat. Start the beef in a cold pan so that the fat renders out to cook the meat. When the meat has cooked, add the garlic and tomatoes and simmer for 15-30 minutes, to let the flavors come together.

Preheat the oven to 350 degrees. Line a 5″x9″ loaf pan with parchment paper. Mix together the ricotta, egg, and basil together.

Line the bottom of the pan with 1/3 of the zucchini slices. Top with 1/2 the meat sauce, 1/2 the ricotta mixture, and 1/2 the spinach. Put down another layer of zucchini, meat sauce, ricotta, and spinach. Top with the last of the zucchini and sprinkle the top with cheese.

Bake at 350 degrees for about 1/2 an hour, until bubbly and hot throughout. I actually checked the internal temperature to make sure the egg was cooked. Let sit at room temperature for 10 minutes before serving. Makes two generous servings.  I topped my serving with 2 teaspoons of extra-virgin olive oil for flavor and fat.

Yoga Streak, Day Two

Well, my yoga streak has lasted two days now. I woke up, went running, had a light breakfast, and then did my yoga practice after digesting. I did five rounds each of Surya A and B, plus a routine of standing poses, balancing poses, backbends, inversion, forward bends, and Shavasana. Then, I sat in meditation for a while. Did a round of my mala (108 beads) and sat to enjoy the glow of meditation.

I’d forgotten how intensely spiritual yoga practice is for me. Even the physical asanas flow together like a moving meditation, quieting my mind. I guess my body and mind need this streak equally, as I’ve been experiencing more anxiety and imbalance in my life lately. We’ll see how I feel in a month.

Friday Five: Five Things My Body Can Do

First of all, day one of my yoga streak is complete!  I did 5 rounds each of Surya A and B, then a shoulderstand, fish pose, a spinal twist, seated forward bend, and Shavasana.

Once again, inspired by Melicious and Weightless, my Friday Five are part of a five-part series focused on building up body image.

This is by no means a comprehensive list, but it is a list of the five things my body can do that are my favorite right now:

1.) A cartwheel. Seriously, never could do one as a kid. Now, as far as my capoeira teacher is concerned, I can do one. They’re really fun.

2.) Change the water in the water cooler. The other day, I changed the 5-gallon water bottle in the cooler for the first time in a while and I noticed that it was definitely easier than it has been in the past. Yay for functional strength!

3.) Eka Pada Rajakapotasana.  Even though I don’t have a regular yoga practice anymore, I still practice this posture whenever I feel warmed up enough to do it.  Because it’s fun and I like doing it.

4.) Run.  I love to run, and I love that I can run.  I probably couldn’t pick up and run a marathon right now, but I have in the past.

5.) React.  I once grabbed a beer bottle in mid-air that had just slid off the sloped side of a pool table without spilling a drop.  The person whose beer it was was seriously impressed, and so was I.  Yeah, reaction times are still sharp.

Girl Crush: Kara “Starbuck” Thrace

I thought I’d take some time to talk about a fictional character that I’ve found myself drawn towards today. Kara Thrace, or Starbuck, from the new Battlestar Galactica series is one seriously kick-ass woman. No, she’s not perfect, and she’s sure as hell not much of a role model in a lot of ways, but she’s real, and she reminds me of myself in a lot of ways.

Starbuck opens the series running the halls of Galactica, greeting people as she runs by.  And that’s pretty much how she spends the first two seasons: in constant motion.  When she’s stuck in the brig for assaulting a superior officer, she’s doing pushups, and when she has some stuff to get over, she’s in the gym.  She may not take great care of what goes into her body but she definitely cares about what she gets out.  She’s what I would call a “real” woman, because her body is functional.  She’s not any of this to look hot, but I think that comes along with it.  Part of it is the strength she projects.  She knows she could beat the crap out you, and that’s hot.

And she probably could beat the crap out of you.  That’s what she does.  If she has a problem, she beats the crap out of it.  Sure, that gets her into trouble when she has problems that can’t be solved by beating the crap out of something or someone, but it’s a very honest way to approach life.  Really, the only person with whom she has trouble being honest is herself.  And, while that’s a pretty serious flaw, it’s one that I relate to on an almost eerie level.

So yeah, I dig Starbuck’s style, and I definitely dig her body.  And what I wouldn’t give for the chance to beat the crap out of some of my ex-boyfriends in a boxing ring.

Image source

What If the Rest of the World Has the Eating Disorder?

This article came to my attention while reading The Gloss this morning. I’m not entirely sure how I feel about it. On one hand, yes, some of the “signs” are slightly ridiculous; however, some are just signs of a person who enjoys caring for his or her health. What if the big scare over “orthorexia” lately is actually a sign that the rest of the world has developed a disordered relationship with food and eating?

Full disclosure time: I have struggled with restrictive-type eating disorder in the past, and I’m also diagnosed OCD about food.

But who says it’s healthy to always socialize in a way that requires eating or drinking?  Who says it’s healthy that a friend takes it personally when you don’t want to eat what she’s prepared without regard for the foods you prefer to eat?  And, no, I don’t have a wheat allergy or Celiac disease, but I know that I feel better when I avoid gluten, so I will frequently order off the gluten-free menu at a restaurant.  It also helps me avoid MSG, which causes my migraines.  It really is the easiest way to deal with a food preference in an impersonal way.  Yes, to a close friend, I would explain that it’s a preference, but a preference that I’ve made for a well-thought-out reason.  It doesn’t mean I “don’t eat anything normal;” it just means that I value my body enough to put quality food into it.  You wouldn’t make a roast beef for a vegan friend and I don’t think you should make spaghetti marinara for a low-carb friend.

And that’s another thing.  Why is it that “eating normally” has to mean “eating crap,” even “occasionally?”  It used to be that “occasionally” or “special treat” meant foods that were so dear they were only eaten on holidays.  Christmas pudding was a special thing because sweeteners were hard to come by and difficult to afford.  Now that we can all afford sugar and corn syrup, we eat it every day.  That’s not normal.  And we constantly feel the need to indulge in “treats” or “comfort food,” rather than having other ways to reward ourselves.  Isn’t that a disordered relationship with food?  How come nobody gets on the case of the person who wants to drown a breakup in ice cream, but they holler “eating disorder” at the person who doesn’t want to join in?

Now, the exercise thing.  Yes, I go to the gym during vacations, if it’s available.  If it’s not, I’ll often go running outside or do some yoga in my room.  If I’m taking a particularly active vacation, then I don’t feel the need to also workout, but I don’t do well “just relaxing.”  Exercise is relaxing to me.  And, as an animal, I’m made to move about and play, so I don’t consider it odd that I don’t want to lounge around all day not doing anything.  And some hotels I go to have really nice gyms.  In fact, when I take a personal day from work, one of my favorite things is to go out and have a nice, long run, followed by lots of stretching, and maybe some yoga after that.  I love having the time to exercise.  But when I don’t have that kind of time, yes, I do get up at an hour that some might consider “ungodly” (6 a.m.) to exercise before work.  If I have an early flight, I’ll make sure to add an extra run the day before because a day of sitting still during air travel will drive me up the freaking walls.

Yes, there are people who try to mask a legitimate eating disorder with the guise of “healthy eating.”  I should know; I was one of them.  But I now eat a balanced diet, plenty of calories, some treats, and I exercise enough that I enjoy it without feeling obligated.  I maintain a healthy weight and plenty of muscle tone.  So I resent being treated like I’m still whatever-rexic for not wanting to eat chocolate cake when I’m not hungry just because I happen to be friends with the person who offered it.

Let’s Go Streaking!

No, not running about without any clothes on. Inspired by Ag’s running blog, I’m considering starting a streak on July 1st. Mine won’t be a running streak or a general exercise streak, but I’m thinking of starting a yoga streak.

See, I started yoga in high school at the tender age of 14. I had B.K.S. Iyengar’s book for guidance. The pictures in it are really great, and years later when I took my first class with a teacher, she was impressed at how well I knew the postures.

Now, as a more experienced yogini, I realize that classes with a certified teacher are really important, so I definitely recommend that to any beginner in yoga. I especially like Iyengar and Ansuara for beginners, as they stress proper alignment and form in the postures.

Anyway, I’ve fallen out of my yoga practice as I’ve started doing more vigorous exercise, but I think I could find the time to do at least a few rounds of Surya Namaskara each day. So, starting Friday, I’m going to start a yoga streak, where I do at least 5 rounds of Surya A and a closing Savasana, and try to do my entire home practice sequence, which is based loosely on the fundamentals of Ashtanga yoga.

Anyone else want to start a personal challenge streak in July?

Sunday Recipe: Another Smoothie

Well, I’m done with my detox and ready to move back into my normal mindful eating, watching my calories and nutrients to make sure I’m eating enough of the right stuff. So I celebrated with this yummy smoothie.

Chocolate Peanut Butter Banana Protein Smoothie

6-oz. container of whole milk yogurt
1 small frozen banana
2 Tbsp. cocoa powder
1 Tbsp. ground flaxseeds
1 scoop vanilla whey protein
2 Tbsp. smooth peanut butter
1/2 cup water
30g spinach

Blend everything together in the blender. I put things in the blender jar in the order I listed them. Also, I couldn’t taste my vanilla protein powder at all, so this would be an excellent smoothie to make with unflavored protein. And I’m sure almond or cashew butter would work instead of peanuts if you want to avoid them for some reason.  Seriously, though, this was like a milkshake.  Maybe I could have used a little less water to make it thicker, but I didn’t want to tax my poor, crappy blender.