On Monday I talked about my fitness goals for 2010 as part of the 10 in 2010 group . Today I want to talk about my food and kitchen goals for 2010. Food and fitness go hand in hand on the road to health and wellness. In order to reach my fitness goals, I have to have the right kind of fuel to do the physical part of what I have challenged myself to do.

As I have stated I am not a doctor, nor any kind of professional – just giving my own opinions based on my own experiences. Experiences always vary – that is part of what makes us human! So don’t take my word for it, as mileage may vary.

Towards the last half of 2009, this blog made a bit of a transformation. It all started this summer when I decided to go to a personal trainer to get my body to look the way I wanted it to. I dramatically decreased the amount of fats that I was eating to try to stay within the guidelines of 20-30 grams per day, which is what is recommended for weight loss. Once I had taken my daily fish oil supplement, had a TEAspoon of olive oil and maybe a handful of nuts, or part of an avocado, I was through my allotment for the day. Most calorie counting systems, like the one I was using at SparkPeople.com do not differentiate between good and bad fats or things like grassfed (which is much leaner) vs. industrialized meat. So to stay within those guidelines after having my essentials meant no cheese, no eggs (w/ yolk), no yogurt, no kefir, and no meat besides boneless, skinless chicken or something out of a package that said “fat free” but filled with additives and preservatives. After about 3 weeks of trying to stay within these guidelines, I had a bit of a breakdown. Not the strength and feelings of “Fitness” and “Health” I was hoping to achieve. Recently I found this article that might shed some light on why: Is Weight Loss as Simple as Calories In  – Calories Out?

So these last few months have been full of experimentation and trying to find my own way – both as it pertains to food to fuel my body and also in terms of the types of exercise I enjoy, and putting it all in sync with the way I think about food, and trying to eat more locally. Thankfully, on the food end, I have started learning more about “real food”, traditional foods, and food prep and have been slowly implementing those ideas into the way I buy and prepare foods. So far, so good. I feel much improved, despite a few set backs over the holidays (don’t we all have those?!).

When we were in New England during the fall, especially our 2 ½ weeks in VT, where local, minimally processed food like this is widely available, even at restaurants, I had a bit of a revelation. I lost a belt size, was getting up earlier in the morning and generally feeling much more energetic and motivated without really trying. Obviously I would like to see this continue. This year I received a Vitamix for my birthday from my lovely husband, so I would love to make quick and healthy meals using that – saving time. I also want to get more use out of my Yogotherm which I can make yogurt, kefir, creme fraiche and some soft cheeses in.

Here is what I plan to do in 2010:

* Make soups in my Vitamix 2-3 times a week for lunch – tomato, cauliflower, and squash come to mind – made from good quality canned supplies or what is seasonally fresh (local is an absolute bonus)

* On weekdays substitute an after dinner smoothie in the Vitamix for what has become an almost daily post dinner ice cream treat

* This spring when we move, expand the existing garden in VT, and try to produce as much food as possible from it. For year one, things like potatoes, tomatoes, squash, carrots, onions and greens – the things we eat the most of

* This summer begin to raise some chickens for eggs, and possibly, if that goes well, get one or two goats (and or sheep) for milk by the end of the year

* Continue eating regimen – but adding all local sources, once in Vermont (which is thankfully EASY in Vermont )– while still in FL, go to the farmers market on the weekends that we are here, and buy organic from the store

* Continue the adventure in cultured dairy making – add to the regimen buttermilk and make at least one cheese or creme fraiche per week

* Start making fermented veggies like sauerkraut and kimchee and have either a serving of that, homemade kefir or yogurt with every meal for probiotic goodness

* Continue to experiment with grains/ grasses. So far I can say yes to buckwheat, quinoa, and (Non-GMO)corn products. No to wheat and rice. Try millet, amaranth, sorghum and kamut – both grains and flours

* Experiment with sourdough bread

This may seem like a lot, but I am already doing a lot of it – so this is a way to help my stay on course and really make a commitment to it. Some of the new stuff is going to be challenging – like raising animals, but it is something I have been looking forward to for a long time. Other things will be easier to implement. I find like with any new changes, it is good to keep track of them and then every so often see if you are reaching your goals, and if you are, is it giving you the results you were hoping for? If you are reaching your goals and getting the results you want from reaching those goals, great! If there is something lacking or still not right, it might be time to re-evaluate and come up with a new set of goals, until you get it right. Best of luck to everyone with your goals this year!

(This is part of the Nourishing New Year’s Resolutions Carnival, 2010)!

Next post – Yummy Creamy Tomato Soup in the Vitamix!