This past week one of the members of my online fitness support group shared with us that she felt pressured at a birthday party she attended recently to eat a piece of pizza instead of ordering a salad. She knew if she turned down the pizza that people would say something and bring attention to her for making a healthy choice. She didn’t want to be considered as one of “those” people. That really got me thinking!
Are you one of ‘those’ people?
As soon as you’re making a choice about what goes into your mouth, someone is bound to say something. You might become, you know, “one of ‘those’ people.”
Maybe you order a cheeseburger and skip the bun. Maybe you have a stash of fruit or nuts in your desk drawer to eat instead of hitting up the vending machine. Doesn’t matter.
Once you’re making choices about nutrition there’s a stereotype: Being one of ‘those’ people.
A lot of people – especially people who don’t have health or nutrition-oriented goals – say things like, “You can’t eat that? Well what ‘can’ you eat?”
The reality: we can eat whatever we want. We *choose* to eat what we do because it’s consistent with our goals. Totally different ideas.
Eating a piece of birthday cake at the office? We *can* do that. We *choose* not to.
Choosing what to eat or not to eat is no different than choosing the color of your socks. They’re just choices. They’re not “can” or “cant’s.”
Having Goals, Sticking to the Plan
Having goals and skipping the bun or opting for a yummy meal replacement shake for breakfast instead of a bagel and cream cheese means your choices move you towards your goals.
And by making good choices, you’re sticking to the plan.
It also means you just might get stereotyped as being one of “those” people who “can’t” eat certain things.
That’s one stereotype you can put me into any day.
Turkey and Quinoa Stuffed Peppers
You know how much I love healthy crockpot recipes! One of the things I LOVE about this one is that you can put everything into the crockpot without cooking it first! Super simple and delicious!
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 1/4 cup fresh flat leaf parsley, chopped
- 1 teaspoon dried oregano
- 1 cup dry quinoa, rinsed (white or red will work…white was used in this recipe)
- 1/4 cup whole wheat bread crumbs (whole wheat panko was used in this recipe…Gluten free pankoworks as well)
- 1/2 teaspoon black pepper
- salt to taste
- 1/2 cup freshly grated parmesan cheese
- 1 egg
- 2 tablespoons tomato paste
- 1 pound lean ground turkey
- 6 bell peppers, slice away tops, scoop out seeds and membrane (we used 2 yellow, 2 red, 1 orange and 1 green…use your favorite colors)
- 1 (24 ounce) marinara sauce, no sugar added
- 1/2 cup water
Combine in a large mixing bowl the first nine ingredients. Add 1/3 cup of parmesan, egg, tomato paste and ground turkey, mix well. Using the turkey mixture, evenly stuff the peppers and place side by side in 4-6 quart slow cooker. Pour marinara over peppers, add water to the marinara jar, swirl around and pour around the peppers. Cover and cook on low 6 hours.
Carefully remove peppers from slow cooker, place on plates and sprinkle with remaining parmesan.