Happy anniversary, Bunny. I love you more than ever.
Wednesday, December 31, 2008
Happy anniversary, Bunny. I love you more than ever.
Monday, December 29, 2008
I've indulged but I haven't over-indulged so I wasn't too disappointed to see I was up two pounds this morning (carbs make me retain water something fierce.) I'm back at 249 but we're just a few days from heading home where I can de-bloat and get back into fat burning mode. My pimple is healing, I've been getting in some physical activity and have only missed a couple of days of juice.
The important lesson that I've taken away from this holiday season is that I can still have a really good time, enjoy plenty of tasty food and wine without going all out and overboard. My attitude adjustment and new, healthy habits haven't gone out the window, in fact they've been whispering in my ear the entire time, keeping my demons and my waistline pretty much in check.
I finally have a few moments to myself today, I'm going to enjoy the quiet and do my nails. I hope you all have a fabulous and peaceful day!
Saturday, December 27, 2008
So, did you have a great holiday or are you happy that it's over with for another year? For me, like every year, it's a little bit of both. We're still up here in Boston and having a very nice time, but I'm starting to get antsy about getting home. Not because I want to leave, because it's going to be so hard to leave my family but because I'm craving my routine.
To be honest, I'm crap without a routine. I'm already starting to feel the negative effects of being away from mine. I've been juicing every morning and portion control hasn't been much of an issue (very proud of this) but the food itself isn't what my body has become used to. Holiday food is definitely carb and sugar heavy. I'm retaining water, I feel food allergy symptoms setting in and don't get me started on the giant pimple on my chin.
Monday, December 22, 2008
Sunday, December 21, 2008
Wednesday, December 17, 2008
Tuesday, December 16, 2008
I've made great strides in leaving my "have to eat everything" mentality behind. A system of checks and balances is going to be practiced daily. For example, if there is a dessert that I'm going to want to eat, the main meal is going to be smaller portions, especially light on the heavier items. My sister and I have a delectable homemade dressing planned to go with the turkey that I'm so looking forward to, but I'll cut back or omit the mashed potatoes. While I'm Just Here for the Food is a great title for a book, I am mindful that spending time with my family and friends and savoring every moment with each one of them is the main reason for this trip.
Monday, December 15, 2008
I meeting my lovely friends for lunch this afternoon, I can't wait because time with them always leaves me with a smile. I hope your Monday brings you something to smile about.
Sunday, December 14, 2008
But because we are traveling for the holidays this year, I've purchased some famous local fruitcake to take along as gifts and to enjoy. A co-worker of mine was raving about the Claxton Fruitcake and said that they are wonderful soaked in rum for a few weeks before serving. I didn't purchase them in time, but I'm still really looking forward to trying it. Responsibly, of course. ;)
Even if you think you don't like fruitcake, give this recipe a try. You'll never look at the old doorstop the same way again.
1/2 cup candied citrus peel
1/2 cup chestnuts, chopped
1 cup mixed, dried fruit like dates, plums and figs, chopped
1 tablespoon cinnamon
1 teaspoon coriander
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon white pepper
1/2 cup all-purpose flour
1 cup powdered sugar plus additional for dusting
3/4 cup honey
Preheat oven to 325 degrees
Line the bottom and sides of an 8-inch springform pan with parchment and grease well with baking spray. Do not skip this step, this cake is sticky as all get out.
Whisk flour and spices together and then toss with the fruit and nuts in a heatproof bowl.
Combine sugar and honey in deep saucepan and bring to a boil over medium heat. Cook, stirring for 5 minutes (mixture will bubble up.)
Pour hot honey/sugar mixture over the spiced fruits and nuts. Using a wooden spoon, stir to combine.
Pour mixture into pan, spreading as evenly as possible. Bake for 30 minutes. Cake will be sticky but will harden as it cools.
Place pan on wire rack to cool completely. Remove from pan, peel away parchment. Dust with powdered sugar and cut into thin wedges before serving. The cake will last, freshness-wise, for a couple weeks. Good luck with that.
Saturday, December 13, 2008
Friday, December 12, 2008
Fostering a grateful attitude is actually good for your health. I get caught up in feeling sorry for myself sometimes and I really have no right to when I have so much. Now I have this list to turn to when I'm feeling less than grateful to help set my thinking on a positive track. I hope that it will do the same for you.
This blog is definitely one of my blessings. I want to thank each of you who takes the time to read my long winded, run-on and sometimes preachy posts. A special thanks to Lara, who gave me my very first comment. I was pretty psyched that day!
Thursday, December 11, 2008
Wednesday, December 10, 2008
I've lost countless pounds on just about every weight loss program that has come down the pike. I've seen behavioral therapists, jotted down every scrap of food that I put in my gob, counted calories, fat grams, fasted with medical shakes, did food combining, ate pineapples and grapefruit until I had canker sores the size of raisinettes. I risked my life with Fen-phen in 1998 and got down to my smallest size since the liquid diet 10 years before, 170 pounds. Then they took it off the market and I slowly but surely gained it all back. And then some.
Fast forward to 2004 and my highest weight ever of 310 pounds when I decided to count carbs with Dr. Atkins. What a great idea, I ate steak wrapped in bacon slathered in butter and took off 80 pounds. Atkins taught me nothing about fostering healthy eating and exercise habits and once I slipped back into my carb loving ways I gained 47 pounds back. Results not typical, indeed.
With a lifetime of yo-yo dieting and a huge pannus under my belt, I decided that I was going to make some changes. The first change was that I was never going on a diet again. Other works in progress...
- Find the root cause of my overeating and self-defeating behaviors and work on finding healthy ways to deal.
- Ditch the diet mentality. A healthy way of life isn't something that can be blown or something to go on or off. It's just that, a way for life. A healthy life.
- Mastering one change at a time will have lasting benefits.
- Make thoughtful and sensible choices concerning food and physical activity.
- Be accountable for my actions. If I do something counter intuitive, like acting on negative feelings (I'm mad/sad/stressed/tired and therefore deserve this *insert any unhealthy behavior here*) realize I'm choosing it and lay the blame at no one's doorstep but my own.
- Accept that while it will never be a size 6, my body needs physical activity, not just healthy food, to be the best it can be.
- Questing for healthy habits is going to be a life long journey but the destination is right now.
Tuesday, December 9, 2008
Normally this card would have sent me straight to the pantry where I would have gorged myself numb. I didn't hit the pantry, but I did have an anxiety attack about the possibility of my binge trigger being set off. I ripped the card up in little pieces and threw it away. I hid the lovely English biscuits that Lisa sent over in Rob's cookie tin. I then stopped for a moment and did my relaxation technique. This is my weapon against mad/sad/stressed/tired. It's what I do when I feel vulnerable or can't sleep, it's what I do to banish bad thoughts that threaten my well being.
I close my eyes and focus on taking slow, deep breaths. I imagine myself floating in a warm, fuzzy, pale blue bubble. In my head I conjure up a beautiful, soothing voice that says to me over and over, "Your mind and body are relaxed and calm." After a few minutes, whatever I'm feeling passes and I can get on with it. Or if I'm in bed, it knocks me out cold.
I got over my anxiety, I didn't binge and was able to enjoy one of those lovely English biscuits with a hot cup of gingerbread tea last evening. I have to remember that feelings are just feelings, they have no power over me. How I choose to react to them is what is going to make all the difference in my life.
Monday, December 8, 2008
High fructose corn syrup/corn syrup is one of the things I look for. It is an insidious poison designed to keep us fat and addicted to mass marketed junk foods, but it's also in places where you wouldn't expect to find it. I was shocked to see HFCS listed as an ingredient in many of the sandwich breads on supermarket shelves. I switched to Ezekiel bread, but I didn't want to force it on my husband, who adores sandwiches on fresh bread. Pepperidge Farm and Arnold are two companies that have stopped using HFCS in their bread so I feel confident buying bread from them. I was also amazed to see how many products claiming to be "fat-free" are loaded with HFCS. They have to make it taste good somehow, right?
Splenda, Nutra-Sweet and other mass marketed artificial sweeteners are also on the "avoid" list. If these chemicals were effective in reducing obesity and contributing to great health of the US population at large, the state of health and wellness affairs in this country would be a whole lot different, would it not?
I don't get caught up in counting calories or fat grams, but one thing I do look at is sodium content. Too much sodium makes me retain water like a cactus and my husband has a family history of hypertension so I make sure that the per serving sodium content isn't through the roof.
I tend to look for items with the shortest ingredient lists and if I can't pronounce it, I don't eat it. Reading labels has been an education for me and I highly recommend it to anyone who is on a quest for better health. Knowledge is power or in this case, knowledge is good health.
I'm just coming off three days at work and I should be beat, but I'm not. Eating right, exercising and getting enough good quality sleep seems to keep me fueled with energy when I used to have none. I have some vigorous house chores planned for today so I better get the juicer going and move my tush. Mark something off that to-do list today!
Friday, December 5, 2008
Sure fresh juicing costs money and to steal a quote from my favorite movie, "It costs money, it costs money! Because it saves money!" Lisa says that the money she spends on produce is money she won't have to spend on medicine and hospital bills later. Exactly. It really doesn't take much time to make the juice and clean the juicer once it becomes part of the routine.
The health benefits of eating fruits and vegetables are no secret. Click on the link to read about them and find out how much fruits and vegetables you should be eating each day. I entered my age and amount of physical activity and it gave my personal results. Pretty cool.
2 cups of fruit and 2.5 cups of vegetables every day based on your age
Wednesday, December 3, 2008
I had never tried quinoa before and it turns out that it is very nutritious, loaded with fiber, good for the cardiovascular system and makes one lovely cold morning breakfast. I can't stress enough the importance of eating a satisfying and healthy breakfast. I wouldn't have lasted one day without making sure my belly is full early in the day. I followed the basic cooking directions on the package as a guideline but then took it from there.
1/4 cup quinoa
1/2 cup unsweetened vanilla almond breeze
1/4 cup mixed dried fruit and raw nuts, chopped (I use the omega trex mix from Trader Joe's)
generous teaspoon of raw honey
pat of light butter
Rinse quinoa in water and put in saucepan with almond breeze. Bring to boil, turn down heat, cover and simmer for 5 minutes. Stir in dried fruit and nuts, cover and simmer until all liquid is absorbed and grains are tender. Stir in pat of butter and honey and serve warm.
I look forward to investigating more applications for this lovely grain.
*what the Quinoa corporation calls this grain
Tuesday, December 2, 2008
With unseasonably cold weather having hit the south and a trip to Boston looming later this month, I had to take inventory of my winter wardrobe. I was much fatter last winter so I don't have much in the way of fashionable and warm clothes and the few things I do have are starting to get loose. It's an awesome feeling to be shrinking. Awesome, that is, until I tried to buy a few things.
Is it really too much to ask for a nice cardigan to layer over a long sleeve tee paired with a pretty scarf? I want to know who these fat shops think they're designing for. Old Navy women's plus must be designing for giant, oddly shaped, ape women. Instead of what I wanted, I got long sleeved tees with arms and hem that came down to my bloody knees with fabric so thin I could see my lap-choly scar through it. The cardigan also came down to my knees and if I flapped the sleeves fast enough I could have probably taken flight. The scarf is lovely, but it's not practical to wear in the winter over just a bra. I'll have to ship the lot back tomorrow. Because Old Navy doesn't like fat women in their stores, we have to order our clothes online and hope for the best.
Lane Bryant is slightly better but they didn't have any long sleeve tees that didn't have some sort of bedazzler embellishment on it. I'm not going to bingo with the senior set, I'd like to look hip, not broken hip. I did manage to get one attractive top today (a size smaller, yay!) and I'll have to make do with what I have. I can't wait until I can go into a nice, normal shop and buy some nice, normal sized clothing off the rack.
Feels better to have that off my chest. I just hope it's not *that* cold in Boston.
I definitely experienced "morning after" pains during those first few days when I added walking to my routine. But after that subsided, I noticed many of my other aches and pains subsiding as well. My feet, knees and ankles started feeling better than they had in years. Even my low back didn't burn as much as it normally does. This was enough to keep me going back for more until I hit the snag of a pulled muscle and a cold which put me out of commission for a week.
That brings us to this morning when I noticed the first signs of inactivity pains returning. I never would have thought it but my body actually missed the workouts. My cold is nearly gone so I did a two-mile power walk early this morning. The pain was gone afterward and I had a burst of energy that has carried me through a busy day. I may feel a bit of post-workout discomfort tomorrow but I'll take it and then relieve it with another walk.
Monday, December 1, 2008
I haven't exercised since last Monday. My back took a couple of days to get back to feeling better and this cold has kicked my ample backside. I'm still feeling pretty rough today, but tomorrow I'm thinking I should be well enough to do the first trial of my new Leslie Sansone dvd.
I'm not going to get into listing every bite of food that I took this weekend, that's not what this is about. Suffice it to say that I ate everything I wanted to in moderation, even dessert (homemade bread and butter pudding, yo!) Moderation, something that has eluded me for 39 years is what I'm trying to master. Being able to put it into practice during a minefield such as a long holiday weekend is totally liberating. It gives me hope for the future.
Friday, November 28, 2008
For the homemade salad dressing, mix together equal parts (about a tablespoon of each for one bag of salad) of Dijon mustard, honey and balsamic vinegar. Whisk in a couple of tablespoons of good olive oil until it's emulsified.
For the meat salad, heat the grill or broiler and pull your ingredients. Toss chicken on the grill and make the dressing and toss the salad. In five minutes , turn chicken. Plate greens and dress with nuts and cheese. Five minutes later, pull the chicken and let rest a couple of minutes, slice and place on the salad and serve. You can add any manner of raw veggies to bulk up the salad. I always have snap peas, baby sweet peppers and green onions in the crisper. It's so simple but so delicious.
I've been doing some reading about how toxins are stored in our body fat and since I've got lots of fat and no doubt, more toxins than your average nuclear power plant it's no wonder that I'm feeling a bit under the weather. For the past six weeks, I've been eating clean, juicing and taking supplements in order to detoxify but as I burn fat, the toxins are getting stirred up. I've got some mild flu-like symptoms to enjoy over the long weekend.
I made a special juice this morning with double ginger and four cloves of garlic for the immune system boost. Needless to say, it did not taste good, nor do I smell very good right now. I also made liter of green tea infused with fresh ginger root to sip on. I sweetened it with raw honey. I should be resting but I can't seem to ignore the irresistible call of pottering around the house. :)
Tuesday, November 25, 2008
Sunday, November 23, 2008
I've always thought that there was no magic formula to losing weight and getting fit (no matter how many times I fantasized about finding that hot genie in the lamp) but there really is a magic formula. Cut out the crap and go for a walk.
(click on picture for larger view of the deliciousness!)
This meal was so good, we didn't stop long enough to snap a photo.
Bone-in pork sirloin is an excellent cut of meat. It's inexpensive, tender and flavorful. It's just awkward to carve because of the odd shaped bones, but it's so good, it is definitely worth the interesting carving. I used a 3.5 pound roast and used fresh thyme in place of the dried herbs in the recipe. The technique that Big Daddy used made for a cooked to perfection little piggy.
The chunky fennel, apple and pear sauce was a last minute creation. I bought a fennel bulb but wasn't sure what I was going to do with it. I love fennel, it's wonderful shaved in salads and turned out really well cooked this way. I quartered and cored the fennel bulb and then cut it up. Then I cored and cut up two granny smith apples and two ripe Bartlett pears. I put it all into a covered casserole dish, added a half cup of fat, juicy raisins and tossed the fruit and fennel with a squeeze of lemon juice, kosher salt, black pepper, a dribble of olive oil and honey and some freshly grated nutmeg. I baked it covered alongside the pork until the pears had broken down and the apples and fennel were tender. It was thick, chunky and saucy and was the perfect foil for the succulent pig. If you've never had fennel, you must try it.
While we've never been a big soda pop household, I did buy it occasionally and I definitely loved to indulge in an icy cold Coke when we went out to eat. But it's something that I've had to give up in my quest for a healthier lifestyle. And when it comes time for a splurge, the empty calories of soda pop is not going to be my top choice. But what happens when I want to have a "can of tonic" or make myself a Dark N' Stormy? Zevia, that's what!
Zevia is the first soda pop sweetened with stevia that I've ever come across. I picked up a can of the lemon twist and a can of ginger beer when I was last at Whole Foods. They've been chilling in the fridge for a week or so, but I just cracked open the lemon twist to give it a try. I am impressed. It's light, crisp and refreshing with much less aftertaste than I get with aspartame. It's not something I'll keep stocked all the time but for when I really want a fizzy drink, I'll know where to go. And I'm definitely going to enjoy my Dark N' Stormy on Thanksgiving weekend. :)
Saturday, November 22, 2008
Like most fatties, I have a range of sizes of clothing in my closet. My range is from 18 to 26. Normally, keeping too small clothes around is an epic failure as weight loss motivation for me but now I'm starting to look at my smaller things as "closet goals." First up, my light blue with white eyelet trim size 2x scrub top. I saw it in the catalog when I last bought new uniforms though they didn't have my size thanks to my wishful thinking, I had to have it. I couldn't even get it over my head when it arrived so I shoved it at the back of the closet and tried to forget about it. Now that my current uniforms are starting to fit more loosely, I pulled it out and tried it on. It almost fits! It's a bit snug but it won't be long before I'm sashaying down the halls in my adorable new top.
Thursday, November 20, 2008
Spending two weeks with my sister is going to be a far more difficult challenge. I'll be in the land of my soul food, home of the best pizza in the Universe, Kowloon, where the egg rolls are so good they could made a grown man cry, home of J. Pace's fabulous Italian pan bread, Luberto's irrepressible cannoli, home of my Mother's ravioli and Sunday gravy and my beloved sister, my partner in Chardonnay and fellow foodie. Here's where planning and resolve come in.
I'm going to enjoy all my favorite things because I don't get up north nearly as often as I'd like to. I'm going to enjoy cooking and baking with my sister and imbibing in our favorite bevvies. My sister has a juicer so I won't be missing out on my morning enzyme boost. Exercise will be on the menu, too. What there won't be is throwing all caution to the wind, the four golden rules will be practiced daily and upon returning it's business as usual.
Wednesday, November 19, 2008
I've been doing the 2-mile power walk with Leslie Sansone and surprisingly, I like it. Like any fat girl worth her salt, I hate skinny fitness dvd bitches. I hate their perky mannerisms, the size zero matchy-matchy workout outfits, the way they never seem to sweat, and the makeup. C'mon, who wears makeup to workout? Skinny-matchy-matchy bitches apparently. Leslie Sansone is actually quite likable and fun to work out with. She's cute and a little goofy and her workout is really adaptable for beginners. I picked up her dvd called Walk Slim: Fast and Firm 4 Really Big Miles on eBay. I'm going to be sure and take it with me to Boston when we head up there to spend Festivus with my family. At the very least, I hope to keep on top of working out during that beloved and ever so fattening time of the year.
I'm in the midst of cooking up a batch of homemade Italian Wedding Soup. It's one of my favorites. I made up some adorable turkey mini-meatballs and loaded the broth with celery, carrots and kale. For the pasta, I tried Quinoa gluten free veggie curls. Quinoa is really tasty and quite nutritious, it will get it's own blog post soon. :)
Tuesday, November 18, 2008
Well, color me surprised when I started my period this morning. I ran to the computer to check my cycles calendar, lo and behold, there was the litte red box over today. I couldn't believe it. NO PMS! No bloating (I lost 2.5 pounds last week), no cravings, no mood swings, no cramps, no sore low back, no tears, no screeching, no sore boosies, no exhaustion. I'm thrilled! I'm a believer. I feel like I discovered the New World! Eating healthfully and exercise can and does ease and even eliminate PMS.
Monday, November 17, 2008
Sunday, November 16, 2008
Over the years, many people have told me that they make the best roast chicken. Well, I'm pretty sure they're all lying. As far as I'm concerned there is only one way to roast a chicken and that comes from Thomas Keller. If you're not familiar with Chef Keller, he's considered the celebrity chef to all other celebrity chefs. His Simple Roast Chicken is error proof and the results are perfect. The butter is decadent but I omitted it this time though I never omit the Dijon mustard, it's the best part. Follow his recipe to the letter and you will never look at boring old chicken the same way. It is divine. I have to credit my friend Donna's husband Jeff for turning me on to this recipe a few years ago.
I love winter squash and acorn squash is my favorite. I experimented with my own version of stuffed acorn squash to serve alongside the chicken and came up with something I'll definitely be making again.
I sliced a medium acorn squash in half lengthwise, scooped out the seeds, brushed the flesh with a bit of Land o' Lakes light butter and sprinkled it with pumpkin pie spice. I baked it face up until it was tender at 400 degrees. After 30 minutes or so, I lightly covered the squash with foil so it wouldn't get too brown and dry out. Meanwhile I prepared Trader Joe's brown rice medley. I sauteed half a small onion in a bit of extra virgin olive oil then added the meat from one hot Italian sausage and cooked it until it was crumbly. I stirred in 3/4 cup of the rice medley and then added about 1 and 1/2 cups low sodium chicken stock and ended up adding 1 and 1/2 cups water as it cooked. Brown rice needs lots of liquid and lots of time to cook. The directions are pretty useless, I started off with the chicken broth and had to keep adding water and keep checking it until it was the right texture. I like it toothsome but not crunchy.
When the squash was tender, I scooped out most of the delectable innards, being careful to leave enough to make sure I had a sturdy cup to stuff. I mashed up the squash and stirred into the rice mixture. I filled the skins with the rice, sausage and squash mixture. No need to bake again unless you're making it in advance and putting in the fridge.
The dish was very tasty but I'd omit the sausage next time. It didn't need it and despite using low sodium broth cut with water and adding no additional salt, it was a bit too salty for my taste. I liked the spice the sausage added so I will try adding some crushed red pepper to the oil and onion mixture when starting the rice.
One of the first cookbooks I ever bought for myself was The Naked Chef by Jamie Oliver. I purchased when it was first released in the UK in 1999. Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears from the original Naked Chef book is an old standby and a household favorite.
I love parsnips and used a pound to just one Idaho potato and two pears. I cut everything into same size wedges but start the parsnips and potato about 25 minutes before adding the pears and pork chops to the tray. This way the parsnips get all caramelized and potatoes get a nice crust on them. Once everything is in the oven, start checking the pork for doneness at 20 minutes, 30 can be too long depending on the thickness and heat of the oven. Nothing worse than overdone pork.
I enjoyed every bite of food this weekend. Despite devouring half a roast chicken like some sort of fat werewolf who stumbled on to a chicken farm on a full moon, I'm looking forward to tomorrow's weigh in.
Many of these are what I consider healthy convenience foods, which is pretty much an oxymoron these days so they are good finds.
My Jack LaLanne Power Juicer~ I seriously could not live without this dream machine.
Tea, tea and more tea~ Herbal teas, chai teas, Morning Thunder, Yerba Mate, you name it and I'm drinking it. Sweetened with honey and it's a perfect bed time soother, sweetened with stevia and it's a perfect appetite suppressant. The ritual is so centering and with so much information on the health benefits of tea, it's a no brainer.
Food for Life Ezekiel Bread~ The sesame and raisin flavors are the best. Cutting back on bread is tough for me but good bread is one of my triggers and must be enjoyed cautiously. But who can live without soft egg on toast on weekend mornings or go without ham and cheese sandwiches on weekday afternoons? I sure can't and this nourishing and satisfying bread does it for me.
Organic baby carrot snack packs~ like these and other brands. I usually put up snack bags of various snack veggies for myself, but these are so great to keep in the fridge when time is short or I get lazy.
Laughing Cow Light cheeses~ mmm, cheese.
Trader Joe's Just a Handful raw almonds~ a pack of these with baby carrots and a wedge of cheese is a more than satisfying snack.
Larabars~ Not for every day but when I want something sweet but don't want to feel like crap afterward, one of these beauties does the trick. Just too good. The pistachio of my favorite.
Kashi five cheese and tomato pizza~ Sometimes you just gotta have pizza! Until I can master making my own whole grain crust, half a Kashi pizza with a veggie salad makes a nice supper for when Rob is away and I just don't feel like cooking.
Friday, November 14, 2008
My month in review is about a week late, but I wanted to review some of the changes I've made, what I've learned and plot a few more goals for the coming weeks.
Eating healthfully requires lots of planning. I cannot let myself get hungry (that's where the constant preparing and planning comes in) and have managed to stay very satisfied while eating some wonderfully tasty and healthy food.
It's early in the fitness part of my journey and exercise still sucks, but I can't deny how good it makes me feel. That first step was so hard and it's still tough to get up and go, but the benefits far outweigh the small time commitment and the aches and pains. Joan Jett's 80's songs are perfect for walking to. Those simple, hard driving drum beats are kick-ass!
Almost three weeks into it I can finally say that I've noticed that the anti-candida supplement routine is working. My mind is much clearer, more focused. My skin looks really good and my eyes are slowly but surely burning and itching less and look much clearer.
I want to start adding more raw vegetables into my daily routine. I have to do some reading on the best way to do this and start implementing. I also want to start having more veggie-centric meals on weeknights. I don't think Rob is going to be too thrilled with this at the start, so I'll have to be sneaky.
Women are caregivers and it is tough for us to put ourselves first. I know with me, everything else always came first and because I felt neglected I would use junk food, chocolate and chardonnay as a band-aid for those feelings. I had to make a pact with myself that my health and fitness would come first. I had to reconcile that in doing so, I was not being selfish in the negative sense of the word. My husband benefits with each healthy meal and snack that comes out of my kitchen. Working on my health and fitness has given me more energy to tackle all those things that used to take time and energy away from me. I have more energy for my friends and for other enjoyable pursuits. And just ask Rob about how my moods swings have swinging to the pleasant since detoxing.
Thursday, November 13, 2008
Wednesday, November 12, 2008
rating: 4 of 5 stars
View all my reviews.
Tuesday, November 11, 2008
They are still available on other websites (thanks Google) and were presented on his TLC mini-series, I Can Make You Thin , so I don't think it's out of line for me to post them here. They have become a daily mantra for me with each bite of food I take and even while I'm not eating. His four rules may sound like little more than simple common sense, but for a food addict and compulsive, emotional over-eater such as myself who has become so disconnected with body signals over the years it's like learning to walk again. I may stumble a few times but I'm going to keep at it.
Thank you, Mr. McKenna putting such a concise bit of common sense out there but bollocks to you for going greedy on us.
Eat When You’re Hungry
Eat what you want, not what you think you should have
Eat Consciously – Enjoy Each Mouthful
Stop When You Think You’re Full
Here are modifications/notes for what will now be dubbed the
As Good as it Gets Noodle Salad ;)
For the chicken, I marinated boneless, skinless breasts in garlic, olive oil, cayenne pepper and a splash of tamari before poaching and shredding.
I used three tablespoons hot red curry paste so it was super spicy.
To up the veggie factor, I doubled the amount of snow peas, green onions and cilantro. Next time I will add bean sprouts and since I've decided that I'm not a fan of canned water chestnuts (gag, they kind of taste like the can no matter what brand I try) I will swap them out for some fresh, sliced mushrooms.
Next time, I'll add more lime juice to the dressing and less fish sauce to decrease the sodium.
For the noodles, I used Notta Pasta gluten free rice linguine and I'm so impressed. The texture was perfectly toothsome, not mushy at all and they absorbed the dressing ever so well.
If you try it, let me know what you think.
Monday, November 10, 2008
I was considering skipping my walk this morning as I am heading back to work tonight after a nice long break and will inevitably be on my feet for the better part of 8 hours, but I'm feeling pretty peppy this morning so I'm hitting the pavement.
Sunday, November 9, 2008
Honey Rose Clay Mask
1 tablespoon honey (a great humectant)
2 ounces of well steeped rose herbal tea or your favorite herbal or green tea
2 packets of Stevia (scroll down the linked page for information on stevia and skin care)
French green clay
Mix honey, tea and stevia until well blended. Stir in enough clay until it becomes a thick and spreadable consistency. Apply to clean, dry facial skin, rinse after 15 minutes. Makes enough for 4 masks. Store in an airtight container in fridge and use it up within 2-3 weeks because of the lack of preservatives.
I came across these recipes in Southern Living Magazine. One for Pecan Crusted Chicken Tenders (sometimes you just gotta have chicken fingers!) and the other for Spinach and Mushroom Saute. Adapting recipes to fit my healthier way of eating is going to become part of my daily life, so I made a few changes to the above recipes and came up with what has become a keeper.
The Crunchy and Delectable Chicken Finger Salad
I followed the spinach recipe pretty closely only I didn't cook the spinach all the way. I wanted more a warm spinach salad consistency so after I cooked the onions and mushrooms, I added half the bag of spinach to the pan, took it off the heat and gently tossed it until it wilted down slightly. I put the rest of the spinach in a large salad bowl and tossed it with the warm spinach and mushroom mixture and the lemon juice.
For the chicken fingers, I used my food processor to grind one cup of pecans with 12 sesame crisp crackers instead of saltines, a couple of tablespoons of (insert my best Giada DeLaurentiis affectation here) grated Parmigiano-Reggiano cheese and some cayenne pepper. I omitted the flour and used a beaten egg to dunk the chicken tenders before pressing the nut mixture onto each one. I baked them on the rack as directed and served them on a bed of the warm mushroom spinach salad. This isn't intended as a foodie blog, but it looked so nice plated that I had to grab my camera.
Saturday, November 8, 2008
Friday, November 7, 2008
This morning I got up, put on my favorite big hair band playlist and went for a walk. I did the half mile block around my house. With the cool down and stretches it took 30 minutes. I walked in the direction with more gentle down slopes, though the one big up slope back to my street was a killer. I was feeling pretty confident until that point. But I did it and it didn't kill me, in fact, I really enjoyed it. Our neighborhood is so pretty and the fall leaves dappled with morning sun was just about as beautiful as it gets. Maybe Rob will join me tomorrow.
And now sit here trying to figure out exactly when my chocolate cravings disappeared. Sometime in the past four weeks, I stopped needing my cocoa crutch. This is completely foreign territory for me. The constant pull to the tin where I keep a supply of various chocolate truffles, treasures, turtles or kisses has ceased. In fact, the tin still sits in the pantry holding a stash of creamy confections.
Thursday, November 6, 2008
One surefire way of upping my servings of raw produce each day is by making fresh juice. My mother and my Auntie have been juicing for many years. They turned me on to it when I was ill with my gallbladder and pancreas last year. I went to my local Costco and purchased the Jack LaLanne power juicer. It's perhaps some of the best money I've ever spent. Other than a few bits of time where it fell by the wayside, I've been making fresh veggie and fruit juice for my husband and myself pretty much daily since the spring of last year.
Juicing definitely adds to the grocery bill, but as my friend Lisa so nicely put it this morning, "It's less money I'll be spending on medications in the future." It can be time consuming until I got a system going. Once a week, I wash the entire week's worth of juicing produce in the sink with produce wash and then pack it in zipper bags, one for each of the next 7 days. This small investment of effort makes the morning juicing routine a total breeze.
It amazes me at just how much fresh produce my husband and I are actually consuming through juicing, up to 20 pounds! We'd never eat that much of the raw stuff if we tried. And benefit to effort ratio of juicing is very high. I feel so good after having my juice each morning and it gives me a good foundation for fostering healthy habits.
My favorite cocktail is spinach, summer squash, zucchini, lemon, root ginger, celery, carrots and apples. The juicer is a great way to make sure no fruits or veggies in the fridge go to waste.
Here are some sources for more information on the benefits of juicing and some fantastic recipes that I have to try out myself.
Juicing for Health
Wednesday, November 5, 2008
I had this can of chickpeas (garbanzo beans) that I bought for a recipe I never made so I was looking up something to do with them. I came across this recipe for Chickpeas Roasted with Tamari and Sea Salt over at Kalyn's Kitchen. I love the idea but wanted to try something more suited to my taste preferences.
Hot Italian Chicks
Preheat oven to 350 degrees
1 can chickpeas
1 Tbs olive oil
1 Tbs good balsamic vinegar
1/2 Tbs good honey
1 tsp dried oregano or Italian seasoning
crushed red pepper to taste
kosher salt to taste
Rinse and drain chickpeas well. Mix oil, vinegar, honey and seasonings well to combine. Marinate chick peas for 30 minutes then bake them on a parchment lined baking sheet for 60 minutes until dried, golden and crunchy. Toss a few times during baking. Cool, then let the snacking begin! These crunchy little morsels are as addictive as they are delicious.
I have to scream with joy from the rooftops that these muffins were a success, though I would add more fresh ginger and spices next time. I thought they were going to be dry, hideous lead sinkers. Although the batter tastes nasty, the muffins came out moist with a fabulously satisfying texture and a lightly sweet, nutty flavor. I hope my friends enjoy them.
Preheat oven to 375 degrees
Line muffin tins with paper muffin cups
Makes 24 muffins (some to serve, some to freeze)
2 cups whole-grain flour
1/2 cup organic rice flour
1/2 cup flax meal or bran meal (I used the flax but for a milder flavor go for the bran)
2 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum
1 tsp ground cinnamon
1 tsp ground dried ginger
1 tsp pumpkin pie spice
1/2 tsp freshly grated nutmeg
2 tsp vanilla extract
1 tsp almond extract (optional)
1 tsp orange extract or 1 tablestoon orange zest (optional but recommended)
2 eggs, beaten
1 cup yogurt (such as Dannon Activia)
1 cup unsweetened organic cinnamon apple sauce
1 cup shredded carrots
2 tsp grated fresh ginger
1/3 cup good quality raw honey
1/2 cup golden raisins or any other dried fruit or nuts of your choice
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flours and meal, baking soda, baking powder, xanthan gum and spices.
3. In a separate bowl, combine eggs, apple sauce, yogurt, carrot, fresh ginger, honey and extracts. Combine wet and dry mixtures and then fold in golden raisins.
4. Spoon batter paper-lined muffin cups to about 3/4 full. Bake for 16-18 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Notes: Spray muffin liners with baking spray so the muffins won't crumble when removing it from the liner. I topped mine with a sprinkle of Bear Naked Granola as an alternative to streusel topping. Just press it lightly into the top of the batter.
Tuesday, November 4, 2008
I've made a huge batch of homemade Minestrone soup. I used Mark Bittman's book How To Cook Everything, my friend Lisa bought it for me several years ago and it's got so much use. His recipes are simple and easily adaptable.
I'm in the midst of preparing a Ratatouille bake with feta cheese, I added summer squash and made a double batch. We'll have it tonight for a side dish to some "breaded" pork chops (I'll trim them well and dredge them in gluten free baking mix and saute them) and again later in the week as a vegetarian main. It smells so good in here right now.
The girls and I like to get together for coffee but I've invited them here on Thursday so I can control what I eat rather than tripping over a minefield like Starbucks pastry case. I'm going to attempt some healthy breakfast muffins. I'm going to use this recipe as a guideline but I'm going to add a bear naked granola topping and use gluten free baking mix. Unsweetened apple sauce will go in place of the juice concentrate and honey for the molasses. And flax seeds, too.
Veggie juicing packs and crudite snack packs are also on the menu for today. I better get back to it.
Monday, November 3, 2008
Thanksgiving is coming, just three weeks away and for the first time in my life, I'm looking forward to a holiday as a time for a few smart splurges, not an all out blow out. I'm actually daring to start thinking about small goals. This may be dangerous because if I miss the mark, I don't want negative thinking to sabotage me. Would aiming to lose 14.5 pounds before leaving for Boston on December 18th be too much of a stretch? We'll see.
Friday, October 31, 2008
Thursday, October 30, 2008
Monday, October 27, 2008
Sunday, October 26, 2008
In searching for something to help kill the yeast and encourage the good bacteria in my body, I came across a regimen by Kelley Eidem. It seemed to make a lot of sense and I liked that he wasn't trying to sell me his supplements. Outlined here, I purchased olive leaf extract, capyrilic acid, glutamine, a probiotic and a multi-enzyme. I'm going to take the supplements for two months but keep the probiotic in my routine, because I'll take all the extra support I can get. I went with supplements from Swanson health products because it was one stop shopping, good quality with reasonable prices and the shipping was super fast. I don't look forward to the yeast die off symptoms, but I look forward to seeing how I feel after a couple of months.
Things aren't looking great on the exercise front, but small steps, small changes have been working wonders so far. I did buy a resistance band at Target yesterday and I measured a loop around my block to start walking. It's fairly flat one-half mile that might be a good place for me to start. Prevention magazine's website has lots of information on walking for fitness as well as a personalized walking workout with a calendar. I need to do mine, print it and take that first step.
Tomorrow is the weigh-in!