Wednesday, October 20, 2010

Four 10 pound bags of potatoes + 2

So, this morning my scale read 194 -- that's a total of 42# lost! To put it in perspective, that's more than 4 ten pound bags of potatoes. I challenge you to pick 4 of those up next time you're at the grocery store and carry them around. That's what I was doing. When you're heavy, it's hard to move. "Fat" people are not lazy in perspective. They have to work a lot harder than "skinny" people to accomplish the same goal. If you don't believe it, try your whole shopping trip hauling those 4 ten-pound bags of potatoes. I feel sure it will give you a new perspective and hopefully you may not be quite so critical of others who perhaps aren't where "you" are. I am thrilled to be rid of those 4 ten-pound bags. I'm hoping I can get rid of 6 more bags of potatoes. One potato, two potato, three potato. . . .one day at a time. . . .

Roasted butternut squash

Tonight's recipe is something I just whipped up. I had half a butternut squash I needed to use. I peeled it, cubed it, put it in a zipper bag with olive oil and coated it really well, then dumped it into a baking pan. I sprinkled salt, coarse ground black pepper, thyme,a light sprinkle of cayenne and 1 sprig of fresh rosemary chopped finely. I cooked it for 20 minutes or so, until it was toasty and brown. It was really quite delicious. I'm liking butternut squash more every day! Yum! Enjoy!

Monday, October 4, 2010

Falling for Fall

I adore this time of year! The weather is incredible -- I love the cool crispness and the colors of the landscape. Nature wears a rainbow, and it suits it well! Football games, camping, bonfires, soup, toasted marshmallows, Thanksgiving, Halloween. . .

Saturday Shane and I visited our local Farmers' Market, which has been a lifesaver since starting this new program. The Tyrees have a local organic farm and they are one of the regular vendors at our local market.

We grabbed a bunch of baby zucchini, which we roasted in the oven, cut in half and drizzled with olive oil, seasoned simply with salt and pepper -- perfection!!!!!!

We also snared some end-of-the-season cucumbers which have been yummy in salads since Saturday.

I picked up a butternut squash (currently not my favorite, but I am hoping to learn to like it.)

She had some beautiful Hungarian peppers which we've so far had on a gluten free pizza, and are looking forward to trying them some other ways as well.

We tried some persimmons and bought several of those.

And. . . some rubies. . . ruby red sweet potatoes that is. . . I love sweet potatoes -- lots of ways, and I love finding new ways to use them! Sweet potato fries, sweet potato casserole, baked sweet potatoes, sweet potato biscuits. . . . . . . .
when I was with my friend Rachel this summer, I tried them a new way. So here's today's recipe (at the request of my friend, Brett, Rachel's sister):

Sweet Potato Saute

1 large sweet potato
1-2 Tablespoons olive oil (or a little less oil and a little more water. . . )
warm water
1/4 teaspoon cinnamon (or more, to taste)
A generous pinch of cayenne
Optional: Granola or other vanilla almond cereal


Warm olive oil over medium heat. Peel and cube the sweet potato. Add to the warm oil. Add cinnamon and cayenne to coat sweet potatoes. When pan begins to dry out, begin to add water a little at a time. Allow sweet potatoes to soak up liquid and continue to add water, allow it to soak in. Repeat process until sweet potato is tender and cooked through. 15 minutes-ish. . . When done, top with granola or vanilla almond cereal.

I had it for breakfast, but it would be equally good as lunch or dinner. Great sidedish for turkey, or chicken or porkchops. Could be terrific as a Thanksgiving sidedish.

Enjoy!

Sunday, October 3, 2010

25 Years, 1 Year, and the value of Retrospect (and Age)



So I survived the 25th year class reunion. Even without my best friend there. I didn't fall into a heap and die of embarrassment. I didn't wither away on the spot. No one said anything really nasty to make me cry or hide in the bathroom all night. Everyone was gracious and mostly friendly. They asked about Rachel (BFF). They asked about my life. I asked about theirs. . . There were even moments where I caught glimpses of them as real people -- not people who think they're perfect - or even better than the rest. I heard them struggle with self-confidence issues and struggle with "to judge or not to judge", exhibit compassion and kindness and most of them did just that.

None of them know my struggles. Only Rachel -- and she wasn't there. They don't know how far I've been or how far I've come. And that's okay. When they knew me, I was still about 50 lbs lighter than I am today. But it's not the 90 lbs it would have been in April. . . .Testimony to the fact are the photos above. The first was taken July 09 as we celebrated our 20th anniversary. The latter was taken last night at my 25th class reunion. The differences are subtle, but apparent to a discerning eye -- the definition in the arms, the slenderer face (the wrinkles resulting from the slenderer face. . .). The differences are there -- almost 40 lbs of differences.

It is good to get older. It is good to have to get out of your comfort zone. It is good to make changes in your world. It gives you a new perspective. We are all people with our own struggles. I'm still one of the heaviest people in my class, but I'm not the only one who struggles with weight, self-confidence, peer pressure, and other issues that we've all dealt with since high school. I remember nasty comments in school, but I also remember kindnesses shown. And the cool thing is, we've all grown -- we've all changed. 25 years -- some of us more healthy, some of us less, some not with us anymore, some of us more grown-up, some of us with major health problems and terrible accidents -- "Life's about change -- nothing ever stays the same" Let's all strive for positive changes and looking for the positive in others around us -- giving encouraging words instead of hateful comments. "Be the change you want to see in the world" -- Mahatma Ghandi

Homemade Chorizo

Shane and I love the spicy Mexican sausage, but have been trying to avoid processed meats. Besides which, doing it this way is much less expensive!!! Chorizo is great sauteed with eggs and wrapped in sprouted grain tortillas or cooked up with potatoes, peppers, and onions -- and probably lots of other ways, too. And, as the weather turns cooler, it is fun to heat things up with a little spice.

1 clove garlic
2 teaspoons dried oregano
1/3 cup apple cider vinegar
1/3 c chili powder
1/3 c water
1 1/2 lbs ground pork

Mix garlic, oregano, vinegar chili powder, and water in blender
Pour over ground pork. Mix with hands to thoroughly blend. Refrigerate overnight. Pour off water. Enjoy.

You can refrigerate or freeze what you don't want to cook immediately. Our Mexican restaurant serves a "chori-pollo" -- chicken with chorizo, peppers, etc. It might be something excellent to try! Ole'!!!!!!!!!

Friday, October 1, 2010

25 Years Later. . . .

It's not who you are that holds you back, it’s who you think you’re not. -Anonymous

Boy, can I relate to that, and, as I'm heading into a weekend full of activities with high school classmates, it's a good reminder, perhaps. It's always been a bit of a struggle for me -- wanting to be different, yet wanting to fit in. It is sometimes hard to strike a balance between the two. Yet, I know myself better than ever -- this, 25 years after high school. . . still, I feel the butterflies. But God, in his great wisdom, has given us all we need to succeed! Only WE can truly mess up His plan.

I want to "Be all I can be" without joining the army. I want to push myself harder and challenge myself more. I want to be the best me I can be. I know that doesn't mean I'm going to look like my classmates, but it means I can be the best-looking me I can be!!!!!!!!

I'm going to say a couple of prayers tonight before the ballgame that I can accept myself and value being the best me I am today. Not just in looks, but in every way.

The "I Am nots" would be a long list. However, the I AMs will win every time!!!!!!!!

A recipe:

Yogurt and Corn Muffins (modified from a recipe from BEMC)

1 cup yellow cornmeal
1 cup gluten free flour blend
1-2 T honey
1 t baking powder
1 t baking soda
1/4 t salt
2 large eggs
1 1/4 cup plain yogurt
1 1/2 t vanilla extract
1/4 cup olive oil

Preheat oven to 375 degrees and lightly grease or line 12 2inch muffin tins. In a medium bowl, whisk together corn meal, flour blend, baking powder, baking soda and salt. In another bowl whisk together eggs, yogurt, oil, vanilla and honey. Add yogurt mixture to flour mixture and stir the batter until combined. Divide the batter among the muffin tins and bake for 20 min. or until cooked in the middle. Let muffins cool completely.

These are really good -- nice vanilla flavor -- a little more honey and they're almost dessert-y. Nice also with chili or toasted for breakfast with a little fruit spread