Have you ever
walked hobbled out of spin class to then tell your friends that you’re going to order those damn pancakes for brunch because you earned it? Did you ever suit up for a run because how else would you justify that one cookie (or four)? Have you ever “doubled-up” on a workout simply to say, with a straight face, that you can eat anything you want?
Lately it feels as if I’m surrounded by people who exercise as a means to justify a basic human function: eating. Last week I read an article where the women interviewed had no qualms about spending $1400/month on their workouts, burning their way through 2+ hours a day in group fitness classes–all in an effort to keep things in check, micromanage their diet, and when things go asunder, when their precarious plan starts to show signs of disrepair, they race to the altar that is the juice cleanse: a very expensive and sophisticated means for self-denial, punishment, starvation. Because why rely on your organs to perform the function they were designed to? Why suit up for the long game of being present in your food choices, when you can wash your worries away with sugar-packed juices whose costs rival a resplendent home-cooked meal. When given the choice, I’d rather fork over $12 for a 4oz filet I can cook at home than a sugary “green” juice.
When given the choice, I’d rather focus on being healthy, because let’s be honest: the twice-daily workouts, juice cleanses, and meticulous dietary vivisection–these choices are not about health, they’re about vanity. So let’s call a spade a spade, shall we? Let’s just say many care about whether they look good in their jeans or whether they’ll tear out their GI tract in ten years time. Oh, we’ll just deal with that later.
In the film adaptation of Less Than Zero, Andrew McCarthy asks a coked-up Jami Gertz, Are you happy, Blair? You don’t look happy. To which she responds, But do I look good? He says, Always.
As someone who used to run 7 miles a day and subsist on Lean Cuisine and Starbucks, I’ve given a lot of thought into fueling my insides. My food sensitivities, contact dermatitis to god knows what–but we’ll find out when I return from Spain–is a result of a succession of bad choices in response to an insurmountable amount of stress. I replaced my bottles of Sancerre with boxes of penne and thought I was the better for it. It was as if I regarded my body as a house I was desperate to burn to the ground, and now, I’m in the state of repair. I’ve dealt with the insurance claims and adjustors, and I’m rebuilding, brick by brick.
This is all to say that I now think about what I eat before I exercise because I want to make sure I can get through my workout and perform at my best. I don’t create reward systems for food or obsessively count calories (an appalling weight loss story in this month’s Shape magazine had me aghast), rather I think if I do right by my body, if I’m consistent and present in my choices, my body will thank me for it.
I’ll have you know that I came home from a pile of errands later than I thought (1:30), and by the time I sat down for my late lunch of this lovely squash for one soup, I felt so GOOD. The soup has the texture of cashmere, and the apple sage sausage I decided to fry up and crumble into my soup made for an excellent addition.
Life is strangely simple: If you do good, you’ll feel good and look good.
INGREDIENTS: Recipe from The Paleo Kitchen, modified slightly (The recipe says it serves 4. I mean, I guess if you were serving these in ramekins? However, this makes for a delicious full lunch for one, light eat for 2.)
2 delicata squash (3/4 lb or 340g), or you can use any squash, really
2 tbsp coconut oil
2 shallots, chopped
1 tbsp minced garlic
2 cups vegetable broth
2 tbsp fresh sage, roughly chopped
pinch of sea salt + fresh pepper, to taste
Pre-heat the oven to 400F. Cut the squash in half, lengthwise, and place, face-down in on a baking sheet lined with parchment paper. Bake for 25-35 minutes, or until soft. Use a spoon to remove the seeds, discarding them, and then scoop out the flesh into a bowl. Set aside.
Heat the coconut oil in a large saucepan over medium heat. Add the shallots and garlic to cook for 2 minutes, or until the shallots are soft. Add the squash, broth, sage, and salt and pepper and mix to combine.
Either using an immersion blender or a regular blender, blitz until creamy. Garnish with sage leaves, or you can be like me and garnish with a link of apple sage sausage from Flying Pigs Farm. Just sayin’