I went to the doctor yesterday and she suggested I increase my exercise to 90 minutes most days of the week and reduce my carbohydrate intake. Such conversations are tough for me to have.
“You’ve got the diet down, Nicole…but what about the exercise?” she asked.
“I workout 4-5 days a week, typically running or ice-hockey. High intensity for 45-60 minutes, on average.” I defended myself.
“That’s great,” she said, “…but you PCOS’ers need to do 50% more than an otherwise healthy woman to lose weight.”
I came home last night to find a half a dozen donuts on my kitchen counter and a husband sipping on a carb0licious IPA. It was after 6pm and the last thing I wanted to do was exercise, much less for NINETY minutes. I’ve taken the approach of focusing on the positive in most recent years. I eat well, exercise, and lead an overall healthy lifestyle. I pride myself in these things so it’s tough to hear a physician urge me to do more…that it’s just not enough.
- She preached the powers of protein, and I get it. I do need a balance of protein and carbohydrate given my PCOS and insulin resistance, but carbohydrates are important, too! Life without pasta, potatoes, and sugar is a life simply not living. And just as I tell my patients…it’s about everything in moderation.
- I have no intention of reducing my carbohydrates by much, especially if I aim to increase my exercise. I ran 6 miles yesterday and would’ve done more, but my feet are out of shape and a blister reared its ugly head around mile 4. Besides, when it comes to carbohydrates…you can have your cake and eat it, too. It’s all a balancing act and given that this pasta is full of both protein and lots of healthy fats, it is a carbohydrate-controlled pasta dinner.
- Mr. Prevention commented that he didn’t think the sauce had a ton of flavor. As soon as I pointed out that the sauce was primarily white wine, he suddenly recognized that flavor and enjoyed it more. I’m not sure that makes sense to anyone other than himself, but I found this pleasantly light with a pop of flavor from both the wine and thyme. But, the lobster is the star!
- Creamy Lobster Pappardelle slightly adapted from Cooking Light
- 8 oz uncooked pappardelle (wide ribbon pasta)
- 2 cups dry white wine
- 1/4 cup low-sodium chicken stock
- 1 thyme sprig
- 3 (5 oz) lobster tails
- 1/4 cup extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp heavy whipping cream
- 2 tsp cornstarch
- 2 Tbsp fresh parsley, minced
- 1 tsp fresh thyme leaves, minced