mighty mitochondria & garden greens.

In the summer of 2012, I was desperate. I'd started having digestive issues in college, and my stomach was aching all the time. On top of not feeling well, I was sluggish, slow, and not at the fitness level I desired. My husband was well-read in fitness and eating well, so ready for a change, I committed six weeks to the regimen of his choice.

In about a month, I was leaner, faster and stronger. The best part was, I felt good. My energy level was up, I got excited about working out, and I craved fresh & healthy foods. After a few weeks, I adopted Caleb's ideas as my lifestyle.

The main changes I made were:
- Eating more fresh vegetables, particularly greens
- Interval exercise: combining strength & cardio in one short, explosive workout
- Mixing in yoga with my interval exercise (this was my idea, not Caleb's)
- Greatly cutting back on starches (pasta, rice, potatoes, etc.), sweets, and limiting dairy more than before
- Eating white meat almost exclusively (chicken, fish, turkey)**

**I found that this worked for me & my digestive system. This doesn't necessarily apply to everyone. I still love red meat, I just found it doesn't work well for me.

Almost two years after this lifestyle change, my husband shared with me a video titled "Minding Your Mitochondria" with Dr. Terry Wahls. It took me a few months to watch it, because it was 17 minutes long. If you're anything like me, finding 17 minutes to watch a YouTube video is tough enough, not to mention one with a title that boring. But here I am, encouraging you to check it out: "Minding Your Mitochondria" (or check out her book on Amazon.com). If you don't watch it, I want you to know this: what you eat affects the way your mitochondria functions, and your mitochondria affects your energy & overall health.

So how do we eat for our mitochondria? Dr. Wahls' top recommendation is leafy greens. If you're from the Southeastern U.S. like me, your idea of greens might consist of iceburg lettuce or stewed collards. These veggies are great, but I want to highlight two greens I adore that pack a bigger punch: KALE & SPINACH.

Kale & spinach are two of the most nutrient-rich plants per calorie. And what's even better is that they are hardy, cheap, and versatile in the kitchen. With the ability to thrive in cold-weather climates, kale and spinach can be planted in early spring for a summer harvest and again in early fall for a winter harvest. Both grow well in small spaces & yield pretty greenery, making them easy to mix in with your landscape.

Charlotte friends: I've found the Red Russian variety of kale grows great in the clay-heavy soil of the Piedmont region. I've also learned that spinach has a tendency to bolt more quickly in the hot summer temps of North Carolina, so plant it as early as possible (after the last frost) in the spring to reap some early summer harvests.

Some ideas for kale & spinach in the kitchen:

• Salads (photo below is tonight's dinner: kale, fresh basil, fresh peaches, cucumber, walnuts & feta with a balsamic vinaigrette)
• Smoothies (mix kale in with your favorite fruit(s) for a morning breakfast that will boost your metabolism)
• Kale chips
• Pizza or sandwich topper
• Pasta or soup add-in
• Chopped and added to an omelette or wrap

For more information, check out this site:
http://urbanclinic.net/nutrition/eating-for-your-mitochondria/

On another note, I've been accepted into NC State's Horticulture undergrad certificate program. It's a completely online extension program with classes starting next month!

garden gab.

GROWTH, COLOR, TASTE, BEAUTY… gardens make my heart beat a little bit faster. If the 16 year old me were to meet the Anna of today, I think she’d be surprised at the diligence & patience I have for plants. In all her youthful splendor, she wouldn't quite understand why I would look forward to a weekend of pulling weeds and hands that smell like organic fertilizer even after a few washes. Sometimes, I even surprise the present-day me with my love for nurturing these little beauties that go by names like squash, jalapeño, kale, tomato & more. But if you were to visit our little bungalow today, you’d find an unkempt house & a tidy, thriving garden.

{our 2013 summer garden, first ever in the clay-dominant soil of Charlotte. despite the heavy rains, we got a ton of produce.}

Gardens are great for many reasons & can take many shapes & forms. I’m passionate about bringing life into even the smallest of spaces, particularly in the city, because I really believe that it is life-giving to give life. From a little seed to a plant that provides health & enjoyment, the act of growing things is not only therapeutic, but a sweet reminder of the life that God gives.

Here are just a few benefits of gardening that you may or may not have considered before…

GETTING BACK TO THE BASICS. Working the earth & growing your own food allows you to appreciate where things come from & all that’s required for the food to land on your plate. Plus, the fulfillment of cooking something that started out as a little seed in the palm of your hand never gets old.

HARD WORK & DISCIPLINE. If you have a garden, you actually have to be diligent in taking care of something consistently. Turning compost builds character.

{my grandpa used this tiller up until a couple months before he died last July. this year, my husband used it to till the soil before we mixed in the compost. this is my kind of family heirloom.}

HEALTHY LIFESTYLE. It’s physically & financially healthy to grow your own veggies. An abundance of produce from seeds that cost pennies won’t swell the belly or break the bank.

{kale chips: rinse kale leaves thoroughly, remove stems. toss in olive oil, salt, pepper, & favorite spices. bake at low temp (300 degrees or so) for 5-10 min. depending on volume. sprinkle with parmesan cheese if desired.}

COMMUNITY. This one is probably my favorite. Extra veggies give you a reason to knock on your neighbor’s door & share some love, or bring in a little treat for your co-worker who loves fresh herbs. Not to mention getting to mix & match with other gardeners to enjoy the wide variety of produce that your local soil & climate have to offer.

{parsley & rosemary are hearty & resilient herbs that are easy to grow. spruce up your pasta with some parsley & your roasted potatoes with rosemary for added flavor.}

COMPOSTING. Feel a little more at ease when your waste feeds your future spoils. Used coffee grounds, egg shells, banana peels & other organic refuse are great nutrients to put into your soil and cut down on how much trash you collect.

IT’S NOT ABOUT YOU. You can’t make it grow. You can provide the best habitat possible to enable growth, but it is God who brings it life. Are you smarter than a first grader? If so, you can garden. If not, you can garden. I love that even a child can plant a seed, care for it, and watch it grow; while simultaneously brilliant scientists can spend years in the lab studying plants & their behaviors.

{our backyard, a couple weeks ago. now the plants are enormous! the pole beans are producing like wildfire. don't have room for a fenced-in garden like this? try window boxes with herbs or spinach/kale.}

This blend simplicity & complexity is a beautiful picture of Christ. By trusting in Jesus’ work on the Cross that brings forgiveness & grace, even the faith of a child is enough for life eternal. Yet as we grow older & wiser & closer to the Lord, we discover that his complexity & glory are beyond anything we can fathom. May your gardens prosper, and may every bite of delicious produce remind you of His love!