Archive for July, 2015

The Whole 30! (or Whole 33 +Counting )

July 31, 2015

5139200695

Tuesday marked the last day of my Whole 30 healthy eating challenge. I am glad that I pushed through the difficult moments and kept on track. The end results far outweigh the struggle. Most of the time, I found it pretty easy to stick with the plan, and I learned that there is almost always a way around poor eating if you are diligent.

Speaking of weight, I probably lost about 5-6 pounds in the course of a month, all of it in the first week or two. Although I didn’t have lots of weight to lose, I did want to get rid of the extra couple of pounds that were gathering around my midsection. With all of the gym time I log, I needed to clean up my diet to see some results. While quick and significant weight loss early on in a diet is generally water weight, there was a difference here. It may have been water, but this came off, and stayed off throughout the entire month. I think it was a result of all the bloat and inflammation from foods that were aggravating my system leaving my body, and not being reintroduced in the subsequent days. While the lack of further weight loss was puzzling, I started waking up with a flatter stomach and leaner look all around. The scale may have stopped measuring change, but my body composition has shifted for the better.

I didn’t embark on this to lose weight. The Whole 30 premise is to change your relationship with food, eliminate the foods that are causing inflammation in your body, and set the foundation for a healthier lifestyle. For many, weight loss is a part of that equation.

Prior to doing the Whole 30, I had been feeling sluggish, fuzzy headed and achy. Most nights were spent awake with a terrible burning in my stomach that antacids weren’t always helping. The real trigger was a day trip to Toronto where I didn’t eat for prolonged periods of time and then scarfed up whatever I could get my hands on, in this case, pizza and a muffin. I ended that marathon day with popcorn and red wine at midnight. The next morning, I felt like I had been run over by a bus. I honestly wondered if I had the flu. My normal eating habits were great, but these bouts of bad eating, which often stretched over a period of days, were taking a toll. I knew food was the culprit, but I didn’t know which ones. Whole 30 confirmed this belief, as I have not had an antacid for 27 days.

My general energy level is high, although I have yet to see my performance in the gym change dramatically. I may be lifting slightly heavier weights, but my endurance is not stronger.After two weeks of random gym going, I am back on my regular kind of hard core program, so I hope to see gains more quickly. During my stressful weeks of balancing fashion deadlines with baking deadlines and having a big presentation date moved up without notice, I found myself feeling calmer amid the storm than usual. I was stressed and I knew it. But that pit of the stomach, feeling like you’re going to combust, out of your mind sensation wasn’t there.

What now, you may be asking? My answer is that I don’t know. I am going to stay the course for a few more days while I figure it out. The next steps are supposed to be a re-entry plan. Each of our bodies are different, and food that bothers one person may be fine for another. The concept is to select an eliminated food group, such as dairy, and try to eat some at each meal for one day, return to the Whole 30 way of eating for two days, and assess how those food made you feel. Did you have any digestive issues, bloating, headaches or any other reactions that were unpleasant? If not, you are free to add back those foods into our diets. Grains, such as quinoa and oats are added back separately from those grains containing gluten, to see if there are issues with some and not others.

Truth be told, I am a little hesitant to try the re-entry. I know I will hit on some foods that bother me. I know that I may think certain things don’t bother me, but I will see the bloat come back slowly, and the scale start to rise again as I the effects start to pile up. I think that whatever my personal poison is, it has a cummulative effect in my body. It isn’t one bowl of pasta that does me in, or one cookie that makes me feel unwell. It is the fact that it triggers cravings that makes me want more sugar, more refined carbs and then, I start to feel ill. The re-entry program is critical, and if I can figure out the foods that are my downfall, I can generally avoid them, and know that if I want to indulge occassionally, I should be prepared to counter attack with a super clean diet to get me back on track again, and purge the inflammation from my body. Just reverting back to eating less mindfully is not an option. Living an active lifestyle requires eating for fuel, and high quality fuel at that. We wouldn’t fill race car up with cheap gas, or worse, the wrong amount of gas and expect it to run properly. We shouldn’t fill our bodies with improper fuel and expect it perform at it’s optimum level.

I will probably start my re-entry in a few days. I’ll let you know how it goes. In the meantime, if the weekend brings a glass of wine or a bowl of organic pop corn, I will embrace it.

Did any of you try a Whole 30 or another clean eating program? Any take aways to share? Let us know in the comments.

Photo gif: Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Advertisements

Propensity for Obesity Declines

July 30, 2015

1231000212_comp

The obesity epidemic in the United States seems to be showing signs of slowing down.

The New York Times reports that the decade long slide into obesity is on the decline. Using statistics collected from barcode data and food production estimates, this is the first sustained decline in the 40 years that diet and calorie consumption has been tracked.

Children are showing the biggest difference, cutting back an average of 9% of thier intake since 2004. The average adult has cut back to 2195 calories per day, from the 2003-2004 amount of 2269.

Non-diet soda consumption fell 25% since the beginning of 2000.

Before we get all excited about the positive change, we still have a long way to go. Almost 35% of all adult Americans are still obese, with high risks for stroke, heart disease, type 2 diabetes, and some types of cancers.

While there is a drop in non-diet soda consumption, Americans are still drinking an average of 30 gallons of it annually. Worse yet, diet soda is a petrie dish of chemicals, linked to it’s own laundry list of health woes.

Americans are not coming close to meeting their ideal targets for eating fruits and vegetables. According to LiveScience, we are only consuming about 13% of the recommended daily requirements for fruit, and 9% of the required vegetables.

The best news is the change in children’s intake, marking a shift in awareness. Mrs. Obama’s Let’s Move and healthy eating programs seem to be having a postive effect on this age group and their parents. Let’s hope that schools and families continue embrace a healthier lifestyle for their children.

 

Unrecipe of the Week: Mini Frozen Strawberry Margarita Froyo Cakes

July 29, 2015

It is hot. I mean, really hot out there. How about making a refreshing dessert that doesn’t require turning on the oven? Sign.us.up!!!

ZC8X5844 Pinkberry Yogurt_Blog

This week, we made a no-bake graham cracker crust, rich with cinnamon, brown sugar and pecans. We patted it into a mold, added some of Pinkberry’s Strawberry Margarita flavored frozen yogurt and popped it into the freezer. When we were ready to serve them, we diced a few strawberries for garnish, made a simple strawberry coulis to pour on top and we were good to go. It doesn’t get much easier than that, and these mini froyo cakes provided a cool, delicous and interesting end to a summer meal.

ZC8X5866 Pinkberry Yogurt Indigo jones eats blog

 

No-Bake Graham Cracker Crust:

Combine a few graham crackers* and a handful or two of pecans in the food processor. Process until they form a course crumb. Add a tablespoon or two of brown sugar, and a little ground cinnamon to taste. Drizzle melted butter through the feed tube while the machine is running, and process until the crumbs stick together, but aren’t too greasy.  Depending on the quantity you are making, you might need anywhere from a couple of tablespoons of butter, to 6 tablespoons.

Pat the graham cracker mixture evenly into the bottom of your molds. We used a square silcone mold, but you can use muffin tins with paper cupcake liners, or even small paper cups that can be peeled away later. The idea is to have an easy way to remove the mini cakes after they are frozen. Fill the molds to the top with soft frozen yogurt, and cover with plastic wrap and freeze until ready to use.
When you are ready to serve them, set them on a bed of diced strawberries, and pour a little of the strawberry coulis over them and enjoy!

indigo jones eats / Pinkberry Treats

No Cook Strawberry Coulis:

Place fresh or frozen strawberries into the blender. Add about 1/4-1/2 cup of sugar depending on quantity and desired sweetness. Squeeze in a tablespoon or two of lemon or lime juice and blend until smooth. Refrigerate until ready to use.

*If you prefer a full sized cake, line the bottom of a springform pan with removable sides with the graham cracker mixture, and then fill it with frozen yogurt. Decorate the top with sprinkling of the graham cracker mixture and some fresh strawberries and enjoy!!

*related post:https://indigo-jones.com/2015/07/21/kitchen-tips-tuesday-graham-cracker-crumbs/

Photo: Spencer Jones for Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Frozen yogurt courtesy of Pinkberry

A Spoonful of Honey Helps The Vinegar Go Down

July 28, 2015

organic-raw-apple-cider-vinegar-473ml

There has been a lot of buzz about apple cider vinegar and the health benefits associated with it. Studies have shown that consuming just a few tablespoons of the unfiltered, organic variety, can help regulate blood sugar, aid in weight loss, and promote better digestion.

In a Japanese study, subjects who drank water infused with apple cider vinegar lost 1 to 2 pounds more than their counterparts who consumed plain water. It is said to help stimulate the genes to break down fat. While one or two pounds aren’t exactly earth shattering, it is not a bad side effect.

Apple cider vinegar has antibacterial properties that can break down plaque, and fight bad breath, as well as sore throats.

ACV is a fermented food, which has been shown to encourage the growth of healthy bacteria in your gut, facilitating better digestion.

It is also shown to keep blood sugar levels in check, and contains polyphenols, which have been linked to possibly reducing cancer risk.

Drinking apple cider vinegar is not the most palatable, and taking it straight up may burn your esophagus, and damage tooth enamel. It is best to mix a tablespoon or two into a full glass of water, and add a little honey or a dash of fruit juice to sweeten it a bit. It can also be added to your morning smoothie.

It may not be a magic pill, but it can’t hurt to try it!

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Healthy Reset: Week 4

July 27, 2015
IMG_4158

Beautiful roasted beets. The secret to success is preparation.

This week started off with a stressful bang. While trying to make plans to meet a friend between presentations at a trade show, she remarked that the website listed my presentations on Tuesday. Great, except they were supposed to be on Wednesday.

Yikes! I worked on them all weekend, but they weren’t done yet. I was also booked with another client for an all day meeting that people were flying in for on Tuesday. I am the ultimate multi-tasker, but being in two places at once is not in my repertoire. A marathon ensued, and a mere 15 hours later, I had two presentations loaded onto my computer. All that’s left was trying to figure out what I was going to say, and I’d be good to go. My other client was extremely forgiving. I hope that they are still a client next season.

It's 11pm. Do you know where your presentation is?

It’s 11pm. Do you know where your presentation is?

Getting home from work at midnight usually entails indulging in my favorite  comfort food dinner of popcorn and red wine. Hello Whole 30! No corn, no butter and no wine. Somehow decaf tea and berries with cashews didn’t provide me with any great comfort or pleasure, but it was a far better choice nutritionally. I am however, quite proud of myself for not caving. My energy level has been extremely high, which really helped me cope with the week.

——–

Late to bed and early to rise, I crammed for my presentations and somehow pulled them off. My stress level was off the Richter scale, yet something odd happened. Throughout the entire ordeal, I had an inner sense of calm, although I was completely stressed out. I was nervous about pulling together the content, an then about getting up in front of a room full of professionals and not knowing what I was talking about, yet the butterflies and tension were fully under control. Is it possible that my healthy diet left me well nourished, moderately well rested (less tossing and turning, and no burning stomach) and therefore more able to deal with the pressure? Is it possible that the junk I consume is what wears me down, and not the stress itself? I certainly don’t want to go through this again anytime soon to find out, but it is food for thought. Literally.

_______

How could anyone prefer fake colored processed junk to gorgeous rainbow carrots?

How could anyone prefer fake colored processed junk to gorgeous rainbow carrots?

Wednesday brought a huge sigh of relief, as the tension of the previous weeks started to leave my body. I had a work related cocktail party where I happily sipped sparkling water with lime and avoided the hors d’ouerves. Since I got home late, I ordered a Mediterranean Salad without cheese for dinner. It arrived with double cheese which I tried to surgically remove. Feta cheese is soft and clings to everything, so getting rid of it wasn’t easy. If I ended up ingesting a microscopic piece of it, life will have to go on anyways.

______

I had an all day seminar on Thursday, so I had some poached eggs and cherry tomatoes for breakfast, and brought a banana and a little glob of almond butter in a jar, “just in case.” I was happy to see that banana, since there wasn’t anything else I could eat. Even the vegan options were carb heavy. When I got home at 3:30 I gorged on cashews. Not the best example of Whole 30 eating, but sometime a girls gotta do what a girls gotta do!

A business dinner wrapped up the crazy week! Although there was a prix fixe menu, I was able to navigate it. The appetizers, served family style were all off limits, but thanks to my nut binge, I was able to hold off. I dissected a burata and tomato canape, eating only the tomato part, to appear social. While almost everyone at the long community table opted for pasta, I had the chicken breast, which was simply grilled with a few vegetables and a drizzle of flavorful pesto that didn’t have any cheese in it. It was wonderful, and I doggy bagged half of it for lunch the next day. Score! It became joke, since only one person at a table of trend forecasters and fashion experts stepped out of the norm. Rather than make a fuss about my diet, I simply declared that pasta was over and chicken was the next big thing. Comic relief and a delicious, compliant dinner to boot! When dessert rolled around, there was some fresh berry thing in a deep bowl, so I asked for mine without the sauce or pastry. Nobody noticed that my little bowl contained anything different from theirs, so again, I was able to skirt the diet issue and stay on course.

______

We are coming into the home stretch. I am feeling energetic, despite the crazy week, and I think my hair seems a little healthier, although that may be attributed to a recent cut. A friend complimented my skin. My supposedly stress induced stomach aches have not ruled their ugly heads during this incredibly stressful time. My usual three to five pound weight fluctuations have stabilized to a pretty consistent number. (I lost a little weight at the beginning, but have not seen much of a drop lately.)

Next week is looking like it will be a calm one, so I may stay on track for awhile until a reason to go off presents itself. The next phase is re-entry, where each food group is added back individually to see what makes you feel unwell. I am dreading that little journey of self discovery, but it should be interesting. There is no re-entry for alchohol or sugar, since it presumed that everyone feels bad when partaking in them.

Today is day 29 of 30. Stay tuned….I am almost done!

Photos from our instagram.

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Unrecipe of the Week: Tulipes With Frozen Yogurt

July 22, 2015

ZC8X5784 Pinkberry_Fin_Light_Blog

Summer is all about ice-cream and frozen yogurt. An ideal weekend evening often involves a trip to Pinkberry and leisurely stroll on the Highline. It comes as no suprise that when our friends at Pinkberry invited us to taste their newest flavors, we jumped at the chance. Never one to leave well enough alone, it was only fitting that these new flavors be given a worthy vessel. That vessel happened to be tulipes, made of paper thin cookie batter, molded into freeform shaped bowls. They take a little practice to get them right, but they are well worth the effort when your friends swoon over your edible works of art. (And the delicious frozen yogurt inside!)

You can fill them with whatever you like, but we are kind of partial to berries, topped with a generous swirl of Pinkberry’s blueberry yogurt. Ok, maybe we should be honest and say we like them best when filled to the brim with frozen yogurt, and then spinkled with a few blueberries. Either way, you can’t go wrong.

Tulipes:

Beat 2 egg whites until they form soft peaks. Set aside.

Beat six tablespoons of softened butter and 1/4 cup of sugar in a bowl until it is light and creamy. Continue beating and add 1/2 cup of sifted flour and 1/2 teaspoon of vanilla extract. Fold in egg whites until combined.

Meanwhile, heat the oven to 425 degrees. Using the bowl you would like to use for a mold, trace a circle around it on a piece of parchment paper. Place no more than 2 circles on the paper. We used a large teacup for our template and mold.

Place the parchment paper with the ink side down and lightly brush it with butter. Add a dollop of batter in the center of each circle, and spread it evenly to fill the entire circle. Bake for 3-4 minutes until the edges are brown and the center is set. Remove the circles from the oven and quickly lift them off the pan one at a time and place them inside your cup, gently ruffling the edges to make it fit. Allow it to cool, and remove it to a plate. Do not bake more than 2 at a time, as they harden very quickly. It is important to work fast while they are still pliable, without burning your fingers. It may take a try or two to perfect your technique, but once you get the hang of it, it is pretty easy.

Fill the tulipes with fresh berries and a generous portion of frozen yogurt and enjoy!

Photo: Spencer Jones for Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Frozen yogurt courtesy of Pinkberry

Kitchen Tips Tuesday: Graham Cracker Crumbs

July 21, 2015

IMG_3921

This week I needed to make some graham cracker crumbs. While I often have homemade ones laying around from Indigo Jones Eats, I opted for the regular old boxed ones. When reviewing a recipe, it almost always gives the measurment for the crumbs, leaving us to figure out how many graham crackers make 1 cup of crumbs. The answer dear readers, is here…

6 full sheets of graham crackers = 1 cup of crumbs

Whether you put them in the food processor, or go old school and put them in a bag and crush them with a rolling pin, it turns out pretty much the same.

You’re welcome.

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Healthy Reset: Week 3

July 20, 2015

4598500061_comp

Week three began with a lot of stress. There are looming deadlines across both businesses, all culminating in three big meetings this week. It is hard to even think about the shopping and preparing that should be done to keep me on track. I have no specific cravings, but I do have a longing for something that tastes different. I am not sure what I might do differently, but I do know I am in a food rut. The joy of pure food, healthy eating and scrupulous preparation has reduced itself to an “eating for fuel” mindset. I am mulitasking (highly discouraged on Whole30) by typing this as I eat a bland chicken breast with tomatoes and a couple of olives for zip; all I could scrounge together before work this morning.

Wednesday night I met friends at a Japanese place for drinks,which basically translated to a glass of sparkling water with lemon. A quick pre-scan of the menu ( a slightly obsessive habit, but one which allows me to think about what I can eat in advance,) showed that there was absolutely nothing I could eat there. Soy sauce, even the gluten free kind, is off limits (legumes) and rice is out of the question. Even plain steamed edamame is a no-no. I guess it is a good thing that I couldn’t stick around for dinner anyways.

——————–

On the way home, I called my husband and asked him to order in. He read me the menu of the local place we order from that has lots of greenmarket specials, as well as a very vegetarian friendly selection on their main menu. As he reads, I realize there is a deal breaker item in every dish. Asian=soy sauce, Greek, Caesar or Cobb salad= cheese. Crispy=breaded or battered. Many of the salads have farro or quinoa, which is also off limits. I finally had a grilled chicken breast with broccoli, green beans (the only acceptable legume) and slivered almonds. I am sure they were cooked in something I shouldn’t eat, but hey, YOLO! At least it was something different, and I didn’t have to cook it.

—————————-

At 11:30 p.m. I was simultaneously, working, blogging, baking and helping my daughter pack for a trip. A glass of wine would have been really, really nice at that point. The good news is that I have had a lot of energy, and I haven’t needed an antacid in awhile. When I get overwhelmed, I tend to throw caution to the wind and eat poorly, and then feel horrible post binge. This is forcing me to stay the course, even during a tough week. Things calm down next Thursday, and I finish Whole30 the following week.

————————-

On Friday night, I wrapped up with the knowledge that it was going to be  a working weekend. The weather was beautiful, and it was a great night to go for a walk, grab some dinner and a glass of wine to unwind. Trying to find a place where I can eat was not the easiest task,  but not impossible. I just had to be “one of those people” who makes special requests. The wine, was, sadly not possible. And I really, really wanted that glass of wine. Oh well, two out of three ain’t bad!

—————————

So far this week, I have made graham crackers and marshmallows for s’mores, chocolate marble cheesecake brownies, and fortune cookies for Indigo Jones Eats. I am developing recipes to go with Pinkberry’s new summer flavors, and I  experimented with graham cracker crust mini frozen yogurt cakes with a strawberry coulis, and freeform cookie cups, with blueberry frozen yogurt and a blueberry sauce. (Recipes coming soon to the blog!) I did not lick a spoon, or taste a crumb, let alone indulge in anything more than that early squirt of Sriracha.  I had to rely on expertise and instinct in my cooking, rather than being able to taste and perfect as I go along. I know this is a good thing, as those little tastes tend to add up, and trigger cravings that make me go “off the rails” a bit.

             ——————————-

Twenty one days down, nine to go! This coming week involves three all-day meetings where it may be difficult to eat a compliant lunch, and awkward to bring my own. I am armed with lots of vegetables and fruits to keep things easy. Stay tuned…this could be interesting!

Photo: Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Better With Bacon?

July 17, 2015

4866400005_comp

What if you woke up tomorrow and bacon was suddenly considered a health food? Bacon lovers rejoice, because researchers at Oregon State University have developed a seaweed that tastes just like….yup, BACON!!!
This particular strain of red marine algae has twice the nutrients as kale, and in addition to vitamins, minerals and antioxidents, it also contains up to 16% of its dry weight in protein. And did we mention it tastes like bacon?

The unique strain of seaweed was originally developed along the Atlantic and Pacific coastlines as a food source for abalone. Once the team tasted it, they realized that it had a reach far broader than ocean life.
The seaweed is fast growing, and could eventually become a strong player in the commercial  food market. As for now, the group is focusing on the scientific aspects, so you will just have to wait to experience it first hand.

Photo: Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Mirror Mirror on the Wall

July 15, 2015

Body shaming is a hot topic right now. As more and more celebrities embark upon plastic surgery, contouring, false eyelashes, hair extentions and even photoshopping their selfies; the quest for perfection has reached an unsustainable level, even for those we percieve as flawless. Woman are pushing back, and calling others out for making them feel ashamed for having a little extra weight, cellulite or droopy breasts.

While I couldn’t agree more, that women should not have to be embarassed by their imperfections, I do have an issue with how many of them dress.

Last week, Adam Glassman, the creative director of Oprah magazine was blasted for suggesting that women can wear crop tops “If, (and only if ) you have a flat stomach, feel free to try one. For more coverage, layer the top over a longer shirt…” The internet went crazy, with women taking to social media to let him know that his comment was considered offensive.

Writer Tamal Anita posted: “Surprised to see this level of #bodyshaming (👎🏻) in Oprah magazine. The feature is about women feeling healthy. Part of health is self-esteem and that’s intrinsically connected to body image. Stop telling women what they CAN’T wear. We can wear and do and be ANYTHING that makes us feel strong, powerful, passionate and in charge of our own destinies. I hope young women and women of any age don’t feel like they’re restricted by editorially imposed fashion ‘rules.’ The only rules are there are no rules. Wear what you love, what makes you feel confident, and own it. Confidence is power, and it’s contagious.

This triggered Sarah Conley to launch a Twitter campaign, with the hashtag #rockthecrop, and women of all sizes responded by posting photos of themselves in cropped tops.

While I support the empowerment of women, I also support taking a look in the mirror and using that as a barometer of whether or not your “right to bare arms”, or bellies or anything else is attractive.

 

Before you all attack, let me just say that this isn’t about size. It is about what looks good, and what looks appropriate. Although I am on the petite side of the equation, I know what does and doesn’t flatter me, and try to avoid wearing things that don’t look right on me. And there are plenty of them. Some of those #rockthecrop plus sized women chose modified versions of the trend that they looked great in. They adapted the trend by showing just a sliver of skin, in well fitting clothes that don’t show any spillover. Others did not. Just because you can wear something, doesn’t mean you should. Sorry, but I agree with Adam here. He was asked how to tell if one can pull off a crop top. He is a fashion expert. He answered honestly and gave alternatives as to how to wear the look without exposing a less than toned midsection. What these women are showing him, is another way to wear the look that he didn’t think of. I have to admit, its intrigueing to me too.

By the way, Oprah issued an apology:”We support, encourage and empower all women to look great, feel confident and live their best lives – in this case, we could have expressed it better. We appreciate the feedback and will be more mindful going forward.”

Here are a few of the plus sized women who got it right:

Screen Shot 2015-07-11 at 1.14.17 PM Screen Shot 2015-07-11 at 1.15.23 PM Screen Shot 2015-07-11 at 1.14.00 PM

At risk of sounding like an old bitty, there is also a line of decency being crossed. I have seen more than my share of skin walking the streets lately. Some of these woman have gorgeous figures, others not so much. Yet, I am taken aback by shorts so short that the butt cheeks are exposed, worn with bare tops that show too much belly and too much cleavage on women of any size. In an urban environment, there should be some sense of decorum. This is not the beach, or a night club. This is a business district in broad daylight. A rule of thumb is to choose one body part to expose, and cover the rest. Otherwise, it just looks sleazy, not sexy, or stylish. And yes, whether it is politically correct to say this or not, exposing a toned belly trumps a jiggly one any day.

I am always surprised by those wearing obscenely and unfashionably short skirts or shorts when they are over weight and their thighs are riddled with cellulite. Why not add a couple of inches to flatter your figure, while still wearing the style you like? The proportions will be better, and a little extra coverage can go a long way.  Use a mirror to decide what looks good, not to prove a point that you think that a store not offering size 18 booty shorts is discriminating against you.

Women should be empowered to make their own wardrobe decisions, regardless of what the fashion industry, or anyone else dicates. Go ahead, throw out the old rules and wear what works for you, regardless of age or size. Just remember to let the mirror be your guide.

Photos: via Twitter #rockthecrop

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats


%d bloggers like this: