Wok it. Wok it good.

Someone graciously bestowed us an electric wok and I am most excited to make me some num nums. My stomach has staged a revolt against the plethora of deep fried mystery meat we have been eating for the last few weeks. The good news is that I haven't gained any weight; the bad news is that a calorie is not a calorie. You can't put sugar in the gas tank and expect a car to run. I don't know why we expect our bodies to react differently.
I didn't grow up eating like this. My mom used to make a sit down dinner every night complete with a fruit and a vegetable. Granted it was sometimes fruit cocktail, but the food groups were still represented. Even in college, the majority of my meals were at home. I only ate out on special occasions or when McDonalds had cheap cheeseburger Tuesdays (cheeseburgers for .69, the way to a college kids heart). Somewhere along the way, I gave up on home cooking. Honestly, I think it happened when I first started teaching.
I was so exhausted when I came home with a pile of papers to grade that fast food just seemed easier. Also, back then I was a smoker, and when I quit in 2010, I kind of replaced stress smoking with stress eating. Fruits and vegetables just don't soothe the frazzled soul like a double cheese pizza. One bad habit led to another bad habit and pretty soon I was knee deep in fryer greaser and regret.
It is hard to break bad habits. So hard. They are often comfortable and rooted deeper than the weeds in my front yard. In the last 52 days, I have lost 14 pounds and my husband has lost 25. This is great, but now the progress has stalled. There have to be some real changes if we want to continue the momentum. And you know what, my health problems may be part of the reason that I feel like crap, but I guarantee that the lack of nutrition is also a big factor. I have a probiotic- I know about artificial sweeteners and food additives. I know what good choices look like. I just have to find a way to MAKE good choices and DO something with what I've got.
I believe I'll start with the wok. Vegetables, here we come.