​"Getting into shape" is probably the number one resolution each year, judging by how crowded the gyms become each January 1. I'm not the kind of person who makes resolutions around the new year because I don't want to lean on January 1 as an excuse to wait to get started on things like "getting into shape." I actually started this resolution to lose 20 pounds just before Thanksgiving.

​You've probably heard of the Noom app, which is designed to help people lose weight. If you're like me, you might have seen the ads that promise to change your relationship with food with a plan that's personalized for you and thought, "Yeah, no." ​

I don't know if "yeah, no" is universal, but in the Midwest it simply means...no. In this case, not likely.

I had been working out nearly every day, and each week my weight fluctuated between 180 and 185 pounds. For months, this was my plateau. A frustrating cycle. I love fast food, but had limited it to maybe twice per week. I hate vegetables. I have always been a stress-eater. I never felt shame with my eating habits, but rather frustration. When stress hits me, I would think I needed a large pizza--all that cheese and grease and flavor of comfort food was my go-to. No longer being the young college kid who could call a large pizza and a six pack dinner and not gain an ounce...well, no wonder my weekend binge undid my weekday efforts.

I had decided to give something different a try. Enter Noom. Does it work?

Looking for something different to do to burn off some of those Thanksgiving calories?

Go out on a Nature Walk Scavenger Hunt! Go out in groups of two or more, armed with your cell phone cameras, and take selfies next to things found on the list at the end of this post. After spending a specified amount of time out on the walk, have everyone return home to share their selfies. Maybe give extra points for a team that turns in a digital collage!

But wait! Before you head on out, make this awesome drink to keep off the chill - Hot & Spicy Apple Barrel! The cinnamon and spices give it a comforting and seasonal flavor that's just right for a chilly outdoor adventure, keeping you warm and refreshed. Omit the rum for the young'ns. 

Hot & Spicy Apple Barrel (serves 4):

• 4 cups apple cider or apple juice
• 2 cinnamon sticks
• 4 cloves
• 2 star anise
• Orange peel from 1 orange
• Optional: 1/4 cup brown sugar (for added sweetness)
• 2 oz Dark rum

1. In a large pot, combine the apple cider, cinnamon sticks, cloves, star anise, and orange peel. If you want a sweeter drink, add brown sugar.
2. Bring the mixture to a simmer over medium heat. Let simmer for 10 - 15 minutes.
3. Strain the drink to remove the spices and orange peel. 
4. Add dark rum if using and pour into insulated flasks.
5. For a fruity touch, add a slice of fresh apple or orange to each cup.

​Scavenger Hunt list:

• A red leaf
• A pinecone
• A bird (good luck with the selfie!)
• A smooth stone
• An acorn or other tree seed
• A feather
• A piece of bark
• A squirrel or other small mammal (again, good luck with the selfie!)
• A spider web 
• A mushroom or fungus 
• A footprint or animal track
• A type of berry 
• A fallen twig with a unique shape
• A flower 
• A body of water 
• An insect 
• A patch of moss or lichen
• A leaf that's different from the others around it
• Something the color of the sky
• A natural object that makes a sound (rustling leaves, flowing water)
• A house that still has Halloweeen decorations up.
• A house that already has Christmas lights on.
• A balloon yard decoration -- Santa, Snowmen, Snow globe, etc.
• A yard that hasn't raked any leaves

​This is a Christmassy kind of drink that I like to make in batches and bottle up as gifts. I’m not a huge fan of cranberries, but cranberries and alcoholic beverages is a match in my book. The sweetness and tartness not only adds a bite to the drink, but also takes the edge off the alcohol.

One of the ingredients is Fernet, which can be a bit polarizing because it is an intensely bitter and spicy alcohol. It’s an Italian liqueur that is made from herbs and spices, and was originally a medicine. Like cilantro, folks seem to either LOVE it or they HATE it, with no in-between. The herbs and spices here are a great add to this drink.
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Seriously, I could eat this nonsense all day, every day and never get bored.
This recipe is for my meal prep strategy, where I get about 12 servings. Cut this recipe in half if needed.

Ingredients

• 2 Cups Basmati Rice, thoroughly rinsed
• 2 Cans Black Beans, rinsed
• 3 Tbsp Olive Oil
• 1 Large Yellow Onion, diced
• 1 Large Green Bell Pepper, diced
• 1 Large Red Bell Pepper, diced
• ​1 jalapeno, diced (optional)
  
• 5 - 6 Garlic Cloves, minced
• 1 Can Tomato Sauce
• 1 1/2 Tsp Cumin
• 2 Tsp Paprika
• 1/2 Tsp Cayenne
• 3 1/2 Tsp Salt (less, if desired)
• 1 Tsp Pepper
• 2 Cups Corn Kernels
• 2 Cups Chicken Stock (Or Vegetable Broth for a vegan dish)
• 6 Green Onions, sliced
• 1 bunch Cilantro, chopped (1 1/2 Cups)
• Juice of 1 Lemon

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1. Add oil to hot pan and sautee onion, red and green pepper, and jalapeno until soft. (I like to keep the lid on to trap the moisture that can be absorbed by the rice. I might be wrong that it makes it more flavorful, but don't care.)
2. Add garlic and cook another minute.
3. Add tomato sauce and all spices. Mix well.
4. Add corn, rice, black beans, and chicken stock (or veggie broth). Cover and bring to a boil.
5. Lower heat and simmer, covered, for about 15 minutes.
6. Add green onion, cilantro and lemon juice. Give it a good stir.
7. Let rest for a few minutes and then fluff with fork before serving.

I like caliente, so diced jalapeno makes sense to me. If that is not your thing, then omit. 

I like to serve this up with refried beans, steak and/or chicken. If vegan is your thing, try frying up garbanzo beans/chickpeas. I'm finding it to be a great substitute for chicken. If going the extra mile to add beef, chicken or chickpeas, then why not dice up an avocado and serve on a warm tortilla with shredded cheese? Because, yeah, tacos are heaven in the palm of your hand...until they're heaven in your belly.

For chicken or chickpeas:

1. Dice one or two chicken breasts and add to bowl OR drain and rinse one or two cans of garbanzo beans and add to bowl.
2. Add 3/4 tsp garlic powder, 3/4 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper.
3. Add either 3/4 tsp paprika or 3/4 tsp chipotle chili powder.
4. Give it a good stir.
5. Sautee in hot pan with olive oil.

This salad is perfect for parties this time of year. Cherry tomatoes will give each bite a "pop," but I prefer diced Roma. Eat it as a salad, or serve up like salsa with corn chips!

Ingredients:

• 3 ears of cooked sweet corn, cut from cobs
• 1 sweet red pepper, diced
• 1 small red onion, diced
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp sea salt
• 1/4 tsp cayenne
• 1/4 tsp black pepper
• 1 cup cilantro, chopped
• 2 avocados
• 3 tbsp lime juice
• 2 garlic cloves, minced
• 1 pint cherry tomatoes, halved OR 3 Roma tomatoes diced
• 1 jalapeno, diced (Optional)