Meals of Yesteryear

Foodie Friday: Meals of Yesteryear

Hello People!

I have a yummy post for you today to enjoy when you are craving beef as I know some of you do.  I am always hankering for a ground steak I used to eat when I was in grade school in the midwest.  This recipe reminds me of that old favorite. It also has a french twist on it with the dijon sauce turning it into more of a Steak Diane in the end.  Either way, it is delicious.

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When I was in the 3rd grade or so, I used to check the paper menu that hung on the wall in my classroom for what the school cafeteria would be serving that week.  If there was anything good on it I would tell my mom when I got home which days I would prefer her to not pack my usual lunch.  One of the lunches I loved was Salisbury Steak with Mashed Potatoes.  The potatoes were nothing to write home about, but the steak I could have eaten mountains of.  Whatever crazy sauce they put on those patties was out of this world good.  I’m sure it was anything but. This recipe is in the same vein as those forgotten steaks of yesteryear, but in a more grown up version.  I think this recipe is perfect for diets or non-diets.  It comes out of a low-calorie cook book, but who cares.  It is the flavor that is important.  The only thing I don’t like about it is the name.  It is very pedestrian.  I used grass fed beef for this recipe.  Use whatever you like.  Try it with other types of ground meat too, like bison.


Juicy Hamburgers Dijonnaise

Ingredients:

1 pound Ground Round

3 tablespoons Ice-Water

2 tablespoons minced Onion

1/2 teaspoon salt

1/4 teaspoon pepper (or to taste)

1/4 cup chopped Parsley

1/4 cup Beef Broth

1 tablespoon Dijon Mustard

How To:

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  1. As lightly as possible, mix ground beef with ice-water, onion, salt, pepper and parsley.  Quickly and gently form into 4 patties 1/2 to 3/4 inch thick.
  2. Heat a large non-stick skillet until hot over medium-high heat.  Add patties and cook, turning once, until lightly browned outside, about 2 minutes per side (don’t press on them!).  Reduce heat to medium and continue to cook, turning once more until hamburgers are brown outside but still pink and juicy inside, 4 to 6 minutes longer.  You can put a lid on them during the last 4 minutes if you want to cook them through even more.
  3. Remove burgers from skillet.  Pour off any fat.  Add beef broth and mustard and cook, whisking to blend until sauce boils.  Pour over burgers and serve hot.
  4. Optional: Sprinkle extra parsley on top of burgers

You can serve these with rice or mashed potatoes or even a vegetable gratin.  Save room for dessert!  With all of the fat you save with this steak recipe, you can have one.  I recommend a lemon sorbet or berries with whipped cream option. 🙂

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Know When to Say “When!”

Hello People!

Long time no post.  I have been in diet limbo for the past near month.  On a whim, I ordered a long forgotten diet that had worked for me in the past, The Prism Diet, and had started it with full enthusiasm.  It is based on Christian principles that when applied, are darn good.  It requires a mentor to monitor your progress.  This is very important.  So, I called the number listed extensively throughout the book and the-all-important Curriculum Binder to ask the headquarters if they could find me a mentor.  The number sent me to a recorded message that wanted to send me on a “FREE CRUISE!!!” Also, when searching for the diet and a basic website on Google, one is lead to a series of dead-ends mostly with people asking on chat rooms if the diet works or not (most decide that it is too rigid, to this I LOL’d a few times).  There isn’t a website or a headquarters.  Apparently, the diet is now defunct and the creators of it don’t care about you or their precious diet that was created for the masses.  To be honest, I couldn’t even find an entire Curriculum (each section of the diet is grouped by 6 weeks of time, this is contained in the Binder as a whole; mine is missing the last 6 weeks) and only ordered a partial from Amazon; used of course.  Then, I got bored. Then, I got angry.

It just isn’t working anymore.  I think my body gave up on dieting and has taken the offensive against my good intentions.  It is holding onto 25 pounds of fat like white on rice and I’ll be damned if losing it isn’t the hardest thing I’ve ever done, including training for a marathon!

Sooooo….. I made a little/big video just for my blogging friends.  I’m sorry it is a half hour long, but it is straight from my heart and I could not find any of it to trim to make it shorter.  It was filmed in my backyard on a breezy afternoon.  So, if you get bored looking at me, you can watch the leaves dance behind me.  This video explains my current thoughts on losing weight, what I plan to do in the future and what I think about diets.  I’m sure you can guess, but I would be happy if you watched it anyhow.  It just might give you some ideas if you are in a rut as well.

P.S. The blog will be different from now on based on these thoughts.  I am even contemplating changing the image of this blog to reflect my new attitude towards eating and health.

New, Old Plans

Hello People!

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Sorry I took a long break from the blog here.  It wasn’t that I lost focus on losing weight or exercising or reading anything and everything about health and wellness.  Those things are always happening in my life no matter what.

In fact, I began a rigorous exercise program 3 months ago and have dramatically changed the shape of my body.  I mentioned somewhere on here before that I would take photos to show a before and after effect.  I was doing just that, but then I started to notice something that was irritating me…I was changing the shape of my body by building muscle, but I was not losing any weight (talk about stubborn!).  You may also be aware that too much rigorous exercise can increase one’s appetite, offsetting the fat loss one hopes to lose while sweating and dying to such routines. So, I’m keeping my workouts to under an hour and a half.  But usually, it’s just an hour a day.  My long 2.5 hour Sunday walk is out.  Walking is great, for beginners, but if you want to really see changes, you must up the ante.

So back to that non-weight-loss problem.  Aaaaaaaaaaaaaaarrrrrrrrrrrrrgggggggghhhhhhhhhh!  Full Charlie Brown style.  I have become one irritated person and it is time for the big guns.  I was really hoping that I could lose weight by eating a sensible number of calories, thus not lowering my metabolism and causing metabolic damage.  Let’s just say I have, during my absence, taken every road for that plan and no weight has been lost.  I have maintained weight, which is great and useful for later on, but I need to drop these 25 pounds now!!! I don’t want to wait any longer (not that I’ve been waiting, it’s been more like an exercise in futility for 3 arduous years).

Therefore, I have gone back to an old flame.  The one diet that I lost considerable amount of weight on about 13 years ago, is now in my possession.  Since reading the book that was written about it, I have realized that this particular diet is now defunct across the nation.  Not because it was a bad diet or had problems with it’s requirements; actually, I don’t know why.  The phone number listed for more information connects you to a “Win a Cruise for 2!!!” hotline.  A website does not exist.  The only thing that keeps popping up on Google is about a “Fat Chick on a Diet” complaining that because she wanted a bite of fudge at Christmas, she wasn’t going to go on the diet and sent all the materials back (LOSER!, or, not really).  One of the main important features of the diet is to have an accountability partner or leader help you weekly with your lessons and progress.  This person checks your food diary and goes over your workbook answers and discusses anything that may need to be addressed.  That is the best part because the accountability holds you, the dieter, responsible and makes you think twice about eating that “forbidden food.”  The diet is called PRISM.

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I will go into more detail about it in another post (I ordered from Amazon an incomplete workbook for phases 1 – 3, but there are 4), but for now I just wanted to inform you that along with my fitness regime I now have a rigorous diet plan.  It isn’t easy or flexible.  It does work though, and that is the bottom line.  For some of us, we need strict adherences.  Even a little bit517TAn-00PL of leeway opens the door to temptation which then leads to failure.  This has been my pattern and I want to end it as soon as possible.  For now, my accountability partner will be you all  🙂  and God.  I’ll share my weekly food journals with you on Thursdays from the previous week.

more to come….

Recipe Ideas

Foodie Friday: Recipe Ideas to Spice It Up!

Hello People,

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I wanted to share a practice that I use in regards to recipes.  I LOVE cookbooks, and that is an understatement, and I love trying new recipes as often as I change clothes.  What can I say? I just get bored eating the same old thing day-in and day-out.  If a recipe really jumps off the page and is beyond amazing, I will cook it again and keep it in my repertoire of food that is really good when I want to eat something I know for a fact is delicious or want impress someone else with my amazing cooking skills (sly fox!).

My system for keeping track of how a recipe fared in my kitchen and stomach is by using check _MG_0918style grading marks.  A check + (plus) means that the recipe was out of the ball park good and will definitely be made again (any recipe I’ve shared on here, the blog, has received that marking); a plain  check by itself indicates that the recipe tasted so-so or had some issues in preparation or difficulties in ingredients.  I may or may not prepare that dish again depending on it’s problems.  If it was a simple matter of overcooking or the wrong proportions of ingredients, it may take more experimenting to decide ultimately; a check – (minus) means that the recipe was a real fail and either is thrown away if it came from a magazine or clearly marked to_MG_0923 ignore if I come across it again in a book.  I place these checks on top of the recipe in bold black ink so that I can see it clearly (pencil can fade or get erased) when thumbing through the book the next time I’m hunting down new recipes.

I also add personal notes in regards to what I think the problems were, what extra ingredients I _MG_0920added/took out, how it didn’t work well halved/doubled, cooking temperature problems, and generally what I thought about how it tasted.  If the recipe was delicious_MG_0919 with the additions I made, then I keep them for the next time I make the dish.  I also know that I can manipulate the recipe for further tweaking if I want too later.

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At one point, I sat down with 4 or 5 five of my favorite cookbooks (books that I’ve got a lot of check pluses in!) and wrote down on a paper recipes from those books, under different headings, that I must try and that would be appropriate for clean eating and/or weight loss.  On that list I cross off the one’s that I’ve cooked and continue on the list when I want to try something new.  I found recipes for all types of meals: dinners, lunches, salads, soups, etc.  Each one of these recipes I “tasted” in my mind before choosing them for the list thinking that they would probably end up as check pluses eventually.  Most do, some don’t. The picture in tomorrow’s post is the result of one such recipe that only gets a plain check from me (Black Bean Burgers).  The taste was good, but the burger fell apart and was a mess.  Tricky to cook too.  Also, the recipe asked for no seasoning.  I found that extremely odd.  Of course, I added my own.  One thing I should have added to this list, is the page numbers that I found these recipes on.  I can just as easily look in the Index for them because the book is indicated (by abbreviation), however, I’m just lazy.

Do you have any ways of remembering how you liked or didn’t like a recipe?  I have so many recipes in books and torn out sheets/cards it’s hard to keep track of.  Perhaps my method can give some of you ideas if you share in my: I-have-too-many-cookbooks “problem.”

Flavor Boosters

Foodie Friday: Boost the Flavor in Your Food

Sorry for my brief absence.  One of my younger sisters just got diagnosed with Breast Cancer, and my family and I have been dealing with that.  She is only 38 and it is such a blow to all of us.  This is in addition to my other younger sister who was diagnosed with Ovarian Cancer when she was 29.  I have often felt that there is a bit of an estrogen dominance on the maternal side of the family.  We, women of the family, suffer from terrible hormonal imbalances in different forms.  All I can advise to you reader, is, get yourself checked for illness/cancer/hereditary diseases/etc., on a regular basis.

Ice Cube Yumminess

Today I wanted to share a quick tidbit with you all than can help disperse of some almost used up lemons, limes and the like that are bumming around in your refrigerator.  I often make what I call “flavor boosters” in ice trays.  They can be used in a myriad of ways, like sauces, smoothies, pasta dishes and so forth.  Here’s what you need:

  •  Ice cube trays (I have two non-stick ones)
  • Leftover juice, pesto sauce, tomato paste, coffee, etc.
  • Patience and time

So, you just fill the tray with whatever you have lying about and freeze these up.  Pop them out when they are set and put them in baggies to store in the freezer indefinitely.

I like to use the coffee cubes in protein shakes.  The lemon juice I can use in sauces for chicken or fish.  Pesto is good on anything. Just go CRAZY! No, not really.  The beauty is, I don’t have to open a whole jar or bottle or brew up a whole pot of these flavor boosters when I only need a small amount.  If you have ever needed just a tablespoon of tomato paste, but to get it you had to open an entire can, then let the rest spoil, you are able to understand how convenient this can be.  It may be more trouble for some, but I only see it as a win-win.

Note: I also freeze leftover wine, but it doesn’t completely freeze (alcohol doesn’t freeze, basic science – blah, blah), and so it just turns to slush making it not-so-neat in the ice-cube trays.  Therefore, with wine that’s left in the bottle that doesn’t quite make a full glass, dump it into a sealable plastic baggie or glass container like an empty jar, then toss into freezer.  When needed, scoop out the appropriate amount with a spoon/fork for your recipe.

I hope this proves useful to you!  Happy Valentine’s Day! 🙂

Soup 101

Foodie Friday: How to Make Soup 101

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Hello People!

I want to share with you a great tip and recipe for helping you with your weight loss goals.  I’ve been making soup forever and love how it can be so easy and filling.  It’s also warm and inviting when you crave comforting foods.  Soup can be fattening, but I’m going to show you my recipe for making it simple and low-calorie; but not low in flavor. This soup should evoke the purest taste of the vegetable you choose. Therefore, I would highly suggest that you choose vegetables in season so that they will be at peak ripeness. I like to have a  1/2 to 1 cup before a meal.

Last year I watched a BBC documentary on helping obese people lose weight.  The show was called “How to Be Slim” and it gave several tips on how to  lose weight while not feeling like you’re starving. Towards the end of the program it featured soup as a great way to ward off hunger and stay full after a meal.  I’ll include the documentary below, but first I’ll share with you the easiest way of making pureed vegetable soup.

VEGETABLE SOUP 101

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  • Unknown-21 Pound of Any Vegetable (squash, broccoli, cauliflower, asparagus, mushrooms, eggplant, green beans, carrots, parsnips, turnips, rutabagas, colored sweet peppers, snap peas,Unknown-3 fresh/frozen green peas, tomatoes, bok choy, lettuces, dark leafy greens, etc.)
  • Water or Chicken Stock or Vegetable Stock (or bouillons)
  • 1 Medium Onion
  • 1 Tbsp Olive Oil or Coconut Oil or Butter

How To:

  1. Chop Onion and Vegetable of choice.  Some may need extra prep such as carrots – they need to also be peeled. (You can mix vegetables, but mind that if you do, some cook quicker than others and will need to be added later so that they don’t become mush).
  2. Heat Oil/Butter in stockpot until hot and add chopped onion.  Sweat until translucent. You can add a dash of salt as well if you want.
  3. Add chopped Vegetable of choice and coat with the Oil/Butter.
  4. Add Water/Stock to stockpot just to cover the Vegetables by one inch. You can add more later if it is too thick.
  5. Bring Water and Vegetables to a boil, then turn down heat and simmer for approximately 20 minutes or until Vegetables are really soft and tender; beyond the way you would normally cook and eat them. (Add veg accordingly; if you are cooking carrots, they will take longer to soften than lettuce, so cook the carrots for 10 minutes alone, then add lettuce for the remaining 10 minutes, as an example.)
  6. Thow everything into a blender or use a hand-held immersion blender and whirl until soup is liquified. (You can reserve some of the cooked Vegetables if you want the texture to not be completely smooth)
  7. Put back into stockpot and add extra Water/Broth if you want, add salt/pepper, spices, seasonings, fresh herbs or chopped green onions/cilantro, lemon/lime juice, cream, milk or nothing.
  8. Eat!

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Of course, after you’ve made it you can refrigerate extra portions or freeze them.  Also, try adding some pesto or olive tapenade on top to make it extra special when you are about to eat it. Enjoy.

“How to Be Slim” Documentary

Diet Plan (Current)

Foodie Friday: My Current Diet Plan

Hello People!

I am anxious to do this post not because I want to do it, but because I don’t want to do it.  Anxious as in, I am scared this may be my downfall and all hope will be lost, kind of way.  Other than that, life is great!

So…..I am quitting dieting.  Well, I’m quitting on a trial run.  I am going to throw out my diet books, cookbooks, low-calorie recipes (that taste like crap) and diet plans that I somewhat follow on a rotation basis.  I’m even looking at some of the food/recipe advice on some of my favorite health guru shows and thinking, “That looks like it would taste awful! But, in order to have a body like them, I should eat it.”  Well, if I wanted a body like them, I would have it already.  I am not that disciplined in the exercise department the way they are either – no surprise.

I want to look like a normal person who isn’t bulging with muscles and ripped abs.  I want to look soft and womanly with a few curves, but also feel comfortable in a bathing suit.  These are my small hopes.  Therefore, rigorous exercise is out (I’m not sure I think this is good on the cells overall anyways – it causes massive oxidation, read: aging) and eating/drinking/exercise in moderation is in.  WHAT???

A billion years ago (more like 20) I was going to a psychologist for fear/anxiety issues.  There was a point in the discussion where I mentioned I had been dieting for many years and was tired of it.  Imagine, I was tired then!  She, the psych, told me to stop dieting and eat what I wanted.  I was floored!  Why, that’s like walking the dog off leash!  That’s like driving blindfolded!  Holy Crap!  What will become of me?  It was also a very freeing moment for me.  No restrictions, no rigid rules, no obsessing over food and meals.  No more telling people, “No, I can’t go out because I’m on a diet you fool!”  This denial had made me into a machine I’m afraid.  At first I went crazy and did eat what I wanted ignoring calories and portions.  Ok, that’s not horrible, but not the point I think she was trying to make.

A few years before this occurrence, I traveled to Europe on a graduation present.  For a major portion of the trip I was in France – Paris and Nice – and did what you hear all the time about people to who travel to France and eat all that rich food – I lost weight;  5 pounds actually, in the course of only a couple of weeks.  I have a picture somewhere to prove it… Anyways, I was amazed because I was eating richly; in fact, one evening, the husband of the house I was staying in offered to make me homemade french-fries (we were joking about how they aren’t french and he was a chef) and suddenly, he lept upstairs from the table we were eating at and made me an entire basket.  Of course, I was obligated to eat and enjoy them!  Not gonna lie, we walked our feet off everyday too because my Spanish friend thought at the time that she was fat and refused to take the Metro anywhere but from the house to our daily starting point. Then, we proceeded to walk all over Paris from one side to the other for about 5-6 days.  When I was up in the Eiffel Tower, she showed me where we had been all week and I was flabbergasted at the distance we had travelled.  Blisters galore!  I did not bring exercise shoes to Europe.  Why did I tell this little story?  To prove my point about ignoring diets and eating what you want.  Life will not blow up, nor will your butt.

Also, a few years ago, I went off my “diets” and wanted to clear out my freezer that was containing a lot of food that I desperately needed to eat up because it was getting old (I have a tendency to stockpile in the tradition of my Grandma).  So I cooked up all sorts of yummy dishes containing the things I already had, in a sense, shopping in my own freezer/refrig for a few weeks.  Guess what? I lost weight again.  Yeah, I was exercising too, but nothing more or less than I do now.  3 pounds – torched.

What is my point?  I want to re-calibrate my system.  I think my metabolism has dropped and I think my “diets” have made me food crazy. (binging issues anyone?)  After 26 years, I need a break.  I understand food portioning, calories-in-versus-calories-out, balancing foods and food groups, eating healthy, etc, etc, etc, etc.!!!  This time, as opposed to the first time 20 years ago, I won’t go insane with my food choices due to this learned knowledge.  This time, I will only live by the “rules” of 1.eat when hungry and 2. stop eating when full.  Eating a balance of foods like fruits and vegetables at all meals is a part of my life now that I won’t ever give up.  It makes me feel better when I eat this way.  I don’t want to be fat, but I don’t want to live in a food prison anymore either.  I want to be normal and the way I have been looking at food isn’t normal.  Let me try this out for 6 weeks and I’ll get back to you on it.  It’s sure to be an adventure.

Something Different

Foodie Friday: Something Different

Hello People!

Before I began my blog, I always loved to cook and collect cookbooks.  Amazon really knows what kind of cookbooks I’d be interested in too; so the collection is quite large and ever growing.  Before I began this blog I also enjoyed just reading about food and how chefs interpret food for their customers. Some can be quite passionate about texture, flavor, color, ripeness, etc.  imagesOne of the books I stumbled upon during this food-reading-frenzy was Tamar Adler’s “An Everlasting Meal.”  OMG…this book is the bomb diggity of food reads!  I read a page out of this book every night before I go to bed just to calm myself down and remind myself that there are still good things left in this world.  Her prose is astonishing.  The way she weaves words and sentences together to describe what she likes to cook is mouth-watering.  It is nothing less than inspirational.

It’s not like a normal cookbook that only contains recipes matched with large high-def photos, which are highly styled. (It has no photos for the record)  It contains long written passages about food and different ways of preparing one type of food depending on what you are feeling or just what happens to be lying around in the fridge/counter/pantry. She teaches you how not to waste anything either.  Don’t throw out your water that you boiled your cauliflower in! It can be used as the basis of a flavorful soup that may or may not contain cauliflower.  Save excess oil that you sauté vegetables in as well.  That oil is now double flavored.  She says her fridge is loaded with little viles and jars full of mysterious contents dueUnknown to her “saving” technique. Making your food taste scrumptious is her goal.  No dry boring sandwich for her.  Load it up with melting mozzarella cheese and “garlicky greens.”  Never heard of that before? There are so many more creative ideas that frankly sound down-right delicious.

Why am I featuring this on a weight loss blog? Because it is all healthy food that she is recommending. Healthy food made to be out-of-this-world fabulous!  Losing weight or not, eating healthy, tasty food is a good idea.

Some quotes I like:

“Let the stock sit in the refrigerator overnight to give its fat time to rise to the top.  The following day, scoop the fat off with a spoon.  Save it in a jar.  Use it as you would butter or olive oil.  Once you have stock, you will have already half cooked a number of meals.”

“I taught a class in butchery one spring, instructing students in how to take apart chickens and remove bones from legs of lamb.  At the end of each class, because nearly everyone rejected my suggestion that bones go home with her, I took them home myself.”  Personal note: I have done this at friend’s homes where I take the bones home while being stared at like I’m a maniac.

A typical “recipe”: “Warm some garlicky sautéed cooking greens in a pan.  Find left-over roasted squash and season it with a little red wine vinegar, dig out some olives and a wedge of Parmesan cheese.  Put grits or polenta in a bowl, assemble your leftovers on top, drizzle with balsamic vinegar or olive oil, or broth, and grate it all heavily with Parmesan cheese.”

“Most of us regard beans with suspicion, as we do stale bread and cooking in water.  Prejudices are always best dispatched, but not always unfounded.  When food is boiled badly, it’s fair to turn away from it, and if stale bread isn’t cooked with, or toasted, but served dry and harsh, it’s awful.”

What to do if you overcook something: “Mash overboiled vegetables with a little butter and herbs and warm them slowly in a little pot, and call it mashed turnips, or mashed potatoes, or whatever it is you’ve mashed.  Or after mixing in butter and herbs spread it all into a buttered casserole, bake it until it starts to bubble, sprinkle the top with toasted breadcrumbs, return it to the oven until they brown, and serve it as a gratin.”

What to Eat?

Inspirational Sunday: What to Eat?

Decisions, Decisions...

Decisions, Decisions…

Hello People!

Well, it is that old day of rest, Sunday, and usually it is a day for planning out what will be happening in the week ahead.  One thing I try to do is to plan out each and every meal and snack that enters my mouth for the entire week (read: 7 days) on Sundays.  I also write those meals/snacks down on a chart and hang it on the refrig so I am not tempted to eat out.  The other trick is to not have any other option lying around to eat.  If I have multiple options for lunch, I will want to go for the easiest option that tastes the best.  Planning and preparing my meals ahead makes this easier and not having another choice of lunch staring at me in the cooler makes it a no brainer.

Just to give you some inspiration for making healthy meals (and you should be MAKING your healthy meals, not buying them) may help give you (and certainly me) the push to plan and create them.

Veg/Chix Stir-Fry w/ Brown Rice & Cherries

Veg/Chix Stir-Fry w/ Brown Rice & Cherries

Grilled Fish w/ Lemon

Grilled Fish w/ Lemon

Rice Cakes w/ Hummus

Rice Cakes w/ Hummus

Omelette w/ Veg & Herbs

Omelette w/ Veg & Herbs

Grilled Chix w/ Potatoes & Raw Veg

Grilled Chix w/ Potatoes & Raw Veg

Tzaziki Sauce (Yogurt)

Tzaziki Sauce (Yogurt)

Bean Soup

Bean Soup

Fruit Smoothies

Fruit Smoothies

Turkey with Fall Vegetables & Brown Rice

Turkey with Fall Vegetables & Brown Rice

Grilled Pork Loin Skewers

Grilled Pork Loin Skewers

Poached Salmon w/ Corn and Zucchini

Poached Salmon w/ Corn and Zucchini

Black Bean Soup w/ Corn Bread & Salad

Black Bean Soup w/ Corn Bread & Salad

Apple, Cheddar & Walnuts

Apple, Cheddar & Walnuts

Healthy Burrito & Oranges

Healthy Burrito & Oranges

Sourdough Toast, Hard Boiled Egg & Plum

Sourdough Toast, Hard Boiled Egg & Plum

Oatmeal w/ Cinnamon

Oatmeal w/ Cinnamon

Roasted Chix & Veg, w/ Brown Rice

Roasted Chix & Veg, w/ Brown Rice

Fruit for Dessert

Fruit for Dessert

Rotisserie Chicken

Rotisserie Chicken

Kitchen Sink Salads

Kitchen Sink Salads

Shrimp Cocktail

Shrimp Cocktail

Pan-Seared Fish w/ Mango Salsa & Salad

Pan-Seared Fish w/ Mango Salsa & Salad

Are you hungry yet?

I’m Back….!

Hello People!

So sorry it took forever to get back here. Uhhh! Too much was happening, but that is over now.  My computer is fixed and I am back from a stressful 2-week trip back east (Jersey Shore/Cape May area) singing.

So I weighed myself yesterday thinking that, due to my stress on the trip, I would have gained a ton of weight due to some not so amazing food choices I made a few times.  Well, I did ok, and for that I can be proud.  I am down 5 pounds from my initial weight and have 21 more to go.  I also re-measured myself and wrote down those numbers on a chart that I keep in a binder.  Everyday I am reading an “Agreement of Resolution” that I wrote to myself making myself promise, on a daily basis, that I stick to my goals.  I have my goals clearly written in it and it is signed and dated.  Here is a pix of it:

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I borrowed/used this idea from Brenda Leigh Turner’s online book that I bought directly from her on her website http://www.leansecrets.com.  I encourage anyone who needs a major kick in the pants for a re-boot on losing weight to buy it (it’s only $27.00).  There is valuable info in there.  It was my reward that I promised myself that I would buy when I returned from my trip.  I love her ideas, especially drinking a gallon of water a day…that’s right!  It helps with cravings like nothing else.

I hope you are on your weight-loss/healthy lifestyle way and not letting anything stop you.  Keep going, and when the going gets tough: pick yourself up, dust yourself off, and start all over again!