Jawbone UP: A Review

Since dialing in my diet, and finding what works and what doesn’t in a pretty large magnitude, I’ve been trying to take care of the other essentials of health: sleep and movement.  This could be considered a tool that falls within the quantified self movement, and while I’m not ready to go as far as Kamal Patel over at PainDatabase (though I love reading his material, I just know right now I’d drop the ball in terms of follow-through), this is a good start at being able to quantify your habits in order to enact change.  Working two jobs, I often spend a lot of time in front of a computer during the day, or up too late working.  It’s not always a perfect life, but I’m trying to be more aware of the time I spend idle, and the times when I don’t get enough sleep.

Since purchasing the Jawbone UP, I’ve been able to track how late I stay up and whether or not it has any tangible affect on my sleep quality or my overall mood over the next few days.  The UP is a really cool product that has a bit of a tarnished history because of it’s first generation attempt about a year and a half ago.  It had a great debut as a wearable fitness band, well before the Nike FuelBand, but the resulting product reliability took things downhill.

Steamed Mussels

steamed-mussels-recipe

Mussels are something that I’ll get occasionally at a restaurant, but rarely have we made them at home.  Especially since changing my eating habits, I’ve found that mussels are rarely super contaminated with sugar, grains, or legumes, so they’re a standard go-to if we’re out to eat at an Italian restaurant.  What I never really connected the dots on was how easy they are to make at home.  I make littleneck clams for my mom and me on the grill, but this was my first attempt at mussels at home.  This will be a more regular thing from now on.

If you’re on the fence, know that this went from start to finish in under 30 minutes.

Creamy Cucumber Salad

I’ve been trying to incorporate more greens into my diet lately–I love my chili and ribs, but I often find myself short on the green stuff.  This was somewhat inspired by the traditional American macaroni salad, but came out much creamier and sweeter.

As an added bonus, this shouldn’t take more than 10 minutes to make if you already have mayonnaise on hand; add another 5 if you need to make some.  I think you’re going to like it.  It’s light enough to go with your grilled or baked meats, or just on its own as a great snack.

Brian’s Barbecue Sauce

Just over a week ago, Heather and I received terrible news.  Our friend and former neighbor Brian had died suddenly at home.  We had seen Brian last at our house to watch a UFC fight and indulge on one of the most intense feasts of 2012: bacon-wrapped venison, steak, and sweet potato fries.  I was full for 2 days.  It was a great night of food and fights.  His wife had recently been relocated for work to North Carolina, and we were looking forward to hosting them occasionally while Brian continued his school and work up here in Virginia.  We were devastated when we heard the news, and have spent a good deal of time reflecting on our time together.

Spicy Beef Curry

Curries make everything better, as far as I’m concerned.  Until I met Heather, I hadn’t really given much thought to curry, as I was pretty satisfied with pizza, Chinese, sushi, and “healthy” whole wheat wraps from the local sandwich shop.  One of the first things she cooked for me was her peanut butter curry. The concept scared me, but it was actually delicious.  Since that meal, which was on our third or fourth date, we’ve had a great time experimenting with more flavorful dishes, even going so far as making a curry dish with bison.

This is a really hearty curry that has a nice heat to pair with the winter weather, although I’d eat this year round.  Beef chuck is one of the less expensive cuts at our market, and it was great to use it in something that wasn’t another slow cooker pot roast.  This takes about an hour to make, but boy is it worth it.