"I may not be there yet, but I'm closer than I was yesterday." -- Author unknown
I can so relate to this quote! And it is so true. . . there's always some new goal, some new place -- but whatever the goal is we're closer today than yesterday. Today I am 25 lbs. lighter than I was in mid-April!!!!!! Yes, 25 lbs. I even got on the scales twice this morning because I didn't believe it -- down 2 from yesterday! Both times it said 211 -- now it may say 212 or 213 tomorrow morning, but that's okay because I know I am well on my way! It makes it all worth while when you are seeing results. My goal is 200 by the time school starts in mid-August. It is almost doable. . .no point in having a goal if it's not a lofty one. We'll see how it goes. But for today I am happy with my progress.
Today's recipe is for an awesome veggie stir-fry. And, like many of my recipes, it's not really a recipe -- more of a method, really. You can add ingredients, alter ingredients, add meat, etc.
Veggie Stir-Fry
In a large skillet or wok, heat 1 -2 T olive oil. When it is heated, drop in 2-3 cloves of pressed or finely chopped garlic. Let it saute just for a minute or so -- if it browns, it tastes a bit bitter. Add a plethora of chopped veggies (see suggestions below). Add a liberal sprinkling of ground ginger (or about 1 inch grated fresh ginger), and a tablespoon or 2 of sesame seeds. When veggies are crisp-tender, add a tablespoon or two of soy sauce. If you like a little heat, you can also add a nice sprinkling of crushed red pepper flakes. Fresh, delightful veggies with a little spice! Great alongside grilled steak, pork or chicken or by itself for a meat-free meal.
Great stir-fry veggies:
shredded cabbage
yellow squash
zucchini
cauliflower
broccoli
carrots
celery
onion
mushrooms
green or red bell pepper
snow peas
water chestnuts
Meats to add in:
sliced beef
shrimp
boneless chicken
Enjoy!
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Sunday, July 25, 2010
Friday, July 23, 2010
Temptation. . . .
Our second trip to Carolina Beach was more successful in terms of concert and fireworks. We enjoyed listening to the band and the fireworks were really cool. We both took a book to read, too, so we got some reading in as well. We spent some time on the beach and in the water, which was fun. . . .
The problem was walking to the beach from the car. We were inundated with the most incredible smells: fudge, ice cream, pizza, funnel cakes, cotton candy, myriad restaurants. . . .oh, my goodness! The smells were heavenly, but the temptation was hellatious!
It was only sheer determination that kept us from caving in under the pressure ( and I think, too, an accountability to each other) So, we settled in for our picnic: a lovely salad and roasted red pepper/tomato soup in thermoses with fresh watermelon for dessert. And you know what? It was delicious! I can't say it made the temptation go away, but it is good to know that we can survive the temptation -- we didn't die or shrivel up or go into convulsions because we couldn't have ice cream. We made a choice, stuck to it, and are better for it.
Whenever one of us is tempted, the other one gently reminds, "Just think of how good you're looking these days." or "Focus on those muscles you're wanting." or something like that. Easy? Not always, but the rewards are great -- and my scales say 214 now instead of 236! I've lost 22 lbs, and no dish of ice cream is worth going back.
Since today's post focused on the temptation of ice cream, let me share with you an amazing ice cream that you can afford to be tempted by (in moderation, as a treat, of course :~)
This one comes from David Lebovitz (http://www.davidlebovitz.com/archives/2007/08/sugarfree_choco.html)
This ice cream is incredibly smooth and creamy and utterly, divinely, ridiculously delicious -- and ever-so chocolatey!!!!!!!! (I am technically supposed to be avoiding cold foods and caffeine, so this is definitely a once-in-a-while-treat for me!, but still 100% better[and better for me] than the ice creams on the boardwalk at the beach.)
Agave-Sweetened Chocolate Ice Cream (all credit to David Lebovitz -- just sharing the good news :))
About 1 quart (1 liter)
Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can either use a flame-tamer or cook the custard in bain-marie, a bowl set over a pan of simmering water, to avoid overcooking if you've never made a custard before. And because I don't like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard.
If you're concerned about the quantity of agave nectar here, you can reduce the amount to ½ cup (120 ml) if you wish, although it's texture and taste is exactly right for me.
10 tablespoons (155 ml) agave nectar
2 ounces (55 g) unsweetened chocolate, very finely chopped
1/3 cup (35 g) unsweetened cocoa powder (I used Valrhona)
3 cups (750 ml) half-and-half*, divided
5 large egg yolks
pinch of salt
1. In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixtures to a large bowl. Set aside.
2. In a medium saucepan, add 1½ cups (375 ml) of the half-and-half and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.
3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
4. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly, then pour the warmed yolks back into the saucepan.
5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees. (76C).
6. Pour the mixture through the strainer into the chocolate mixture.
7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)
8. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.
Or follow my step-by-step instructions for freezing ice cream without a machine.
*If half-and-half isn't available where you live, just substitute equal parts of heavy or whipping cream and whole milk mixed together to equal 3 cups (750 ml).
Recipe by David Lebovitz
My comments:
BTW, it was a little tricky -- Shane made this one. Watch the custard very carefully! The ice cream freezes beautiful and still remains incredibly scoopable and delicious!
We decided next time we're going to freeze the leftovers in 1/2 cup containers for individual servings to avoid over-indulging. . . .
The problem was walking to the beach from the car. We were inundated with the most incredible smells: fudge, ice cream, pizza, funnel cakes, cotton candy, myriad restaurants. . . .oh, my goodness! The smells were heavenly, but the temptation was hellatious!
It was only sheer determination that kept us from caving in under the pressure ( and I think, too, an accountability to each other) So, we settled in for our picnic: a lovely salad and roasted red pepper/tomato soup in thermoses with fresh watermelon for dessert. And you know what? It was delicious! I can't say it made the temptation go away, but it is good to know that we can survive the temptation -- we didn't die or shrivel up or go into convulsions because we couldn't have ice cream. We made a choice, stuck to it, and are better for it.
Whenever one of us is tempted, the other one gently reminds, "Just think of how good you're looking these days." or "Focus on those muscles you're wanting." or something like that. Easy? Not always, but the rewards are great -- and my scales say 214 now instead of 236! I've lost 22 lbs, and no dish of ice cream is worth going back.
Since today's post focused on the temptation of ice cream, let me share with you an amazing ice cream that you can afford to be tempted by (in moderation, as a treat, of course :~)
This one comes from David Lebovitz (http://www.davidlebovitz.com/archives/2007/08/sugarfree_choco.html)
This ice cream is incredibly smooth and creamy and utterly, divinely, ridiculously delicious -- and ever-so chocolatey!!!!!!!! (I am technically supposed to be avoiding cold foods and caffeine, so this is definitely a once-in-a-while-treat for me!, but still 100% better[and better for me] than the ice creams on the boardwalk at the beach.)
Agave-Sweetened Chocolate Ice Cream (all credit to David Lebovitz -- just sharing the good news :))
About 1 quart (1 liter)
Since the custard is made without sugar, keep an eye on things as it will cook rather quickly. You can either use a flame-tamer or cook the custard in bain-marie, a bowl set over a pan of simmering water, to avoid overcooking if you've never made a custard before. And because I don't like washing dishes, I use the same saucepan for cooking the custard that I used for dissolving and blooming the cocoa powder, I simply scrape it as clean as possible and use it again for making the custard.
If you're concerned about the quantity of agave nectar here, you can reduce the amount to ½ cup (120 ml) if you wish, although it's texture and taste is exactly right for me.
10 tablespoons (155 ml) agave nectar
2 ounces (55 g) unsweetened chocolate, very finely chopped
1/3 cup (35 g) unsweetened cocoa powder (I used Valrhona)
3 cups (750 ml) half-and-half*, divided
5 large egg yolks
pinch of salt
1. In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixtures to a large bowl. Set aside.
2. In a medium saucepan, add 1½ cups (375 ml) of the half-and-half and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.
3. Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
4. Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly, then pour the warmed yolks back into the saucepan.
5. Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens. If using an instant-read thermometer, it should read about 170F degrees. (76C).
6. Pour the mixture through the strainer into the chocolate mixture.
7. Stir, then let cool a few minutes until tepid. Once it's not super hot, whiz the mixture in a blender for ten seconds until it's smooth and velvety. (Never blend very hot liquids in a blender, since it creates a hot vortex and can cause the liquid to blast out of the top.)
8. Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.
Or follow my step-by-step instructions for freezing ice cream without a machine.
*If half-and-half isn't available where you live, just substitute equal parts of heavy or whipping cream and whole milk mixed together to equal 3 cups (750 ml).
Recipe by David Lebovitz
My comments:
BTW, it was a little tricky -- Shane made this one. Watch the custard very carefully! The ice cream freezes beautiful and still remains incredibly scoopable and delicious!
We decided next time we're going to freeze the leftovers in 1/2 cup containers for individual servings to avoid over-indulging. . . .
Wednesday, July 21, 2010
Perseverance
Shane and I stopped off today after running errands at a local state park for a walk. As we were there, we were talking about a lot of things. One of those was perseverance. I never would have thought I could have done this whole new life plan. I didn't give myself credit enough -- with God's help and the support and encouragement from my husband and other friends and family -- I am persevering. It's really about making a decision and sticking to it.
Check out this quote from N.G.
" Perseverance is the hard work you do after you get tired of doing the hard work you already did."
I love that! That is the place you get to. Especially when you are not seeing the results you want to see. These pounds are still playing tricks on me, but I will persevere. I refuse to give up. I feel better; I look better; I have more energy. . . I would be silly to give up now!!!!!!!!!!
I don't know if I'll achieve all my goals, lose all the pounds I want to lose, be the size I want to be. . . but I know I'm not going to give up until I feel like I'm victorious!!!!!!!!!!!!!!!!
Today's recipe is super-simple! But it is one of my favorite breakfast staples.
Blueberry Parfait
Measure 1/2 cup fresh (or frozen) blueberries
1/2 cup organic plain yogurt
1 1/2 teaspoons of honey
Find a pretty glass (preferably clear). Drop a few blueberries in the bottom. Layer a spoonful of yogurt. Add more blueberries, a drizzle of honey, more yogurt, more blueberries, drizzle honey.
Super-simple; super-delicious; super healthy!!!!!!!!
Check out this quote from N.G.
" Perseverance is the hard work you do after you get tired of doing the hard work you already did."
I love that! That is the place you get to. Especially when you are not seeing the results you want to see. These pounds are still playing tricks on me, but I will persevere. I refuse to give up. I feel better; I look better; I have more energy. . . I would be silly to give up now!!!!!!!!!!
I don't know if I'll achieve all my goals, lose all the pounds I want to lose, be the size I want to be. . . but I know I'm not going to give up until I feel like I'm victorious!!!!!!!!!!!!!!!!
Today's recipe is super-simple! But it is one of my favorite breakfast staples.
Blueberry Parfait
Measure 1/2 cup fresh (or frozen) blueberries
1/2 cup organic plain yogurt
1 1/2 teaspoons of honey
Find a pretty glass (preferably clear). Drop a few blueberries in the bottom. Layer a spoonful of yogurt. Add more blueberries, a drizzle of honey, more yogurt, more blueberries, drizzle honey.
Super-simple; super-delicious; super healthy!!!!!!!!
Tuesday, July 20, 2010
Living With PCOS
This is a re-post from my other blog "Ponderings and Wonderings"
OK, this one's kind of personal, but most of you who are reading are my friends and family. And if not, you probably got here looking for info about PCOS, so you'll understand. I've been thinking alot about this lately.
I always think about it when I read the biblical account regarding the woman with the issue of blood. I'm not sure what her issue was, but I imagine it was much like mine. Eternal menstrual cycles meant eternal uncleanness -- she was ostracized in some really sad ways -- considered unclean meant that no one could really touch her. . . she was never going to get married -- she was destined for a life of loneliness and exclusion. My life could be worse. Thank Heavens I wasn't born in biblical times.
And of course, there's the barrenness issue. Here, again, let me appeal to the Bible and reference the stories of Leah and Rachel, Abraham and Sarah, Hannah, etc. Yes, I may not be able to have children, but it is certainly more acceptable now (though no less sad) than it would have been then. Thank Heavens I wasn't born in biblical times.
Now, if I had been born around the turn of the 20th century, I could have had an interesting job as part of a traveling circus as a bearded lady. . . yes, I do know it's not "normal" for women to have the facial hair that I have, and yes, I am aware of waxing, depilatories, shaving, and plucking -- however, none of those work for me on a frequent enough basis to look "normal" so, unfortunately for me, living in 2009, that means lots of questions from nephews and students about why women have mustaches or beards -- and the whole hormone thing a little difficult to explain to 5, 7 or 35 year-olds, so I don't usually bother. I simply say, "sometimes they do. . ." But, again, it could be worse -- I'm not a member of the freak show of the traveling circus -- although sometimes I feel like it. . . .
The accusations are never-ending: butch, lazy, fat, freak, etc., but the truth is this: I have PCOS, and because of that my hormones are as screwy as they come, and that affects weight, hair growth, moods, fertility, and probably a thousand other things that I'm not even aware of. And yes, I've spent my fair share of days crying, feeling sorry for myself, being depressed, etc. -- and in all honesty, those days have probably not seen their end, but it could be worse. I am happily married to a man who loves me even if I could be in a circus freak show, and cannot give him children. I am aware of my blessings, thank God for the humility that comes with the challenges I have faced, and ask Him for wisdom for how to handle questions and comments that are embarrassing.
But if Jesus walked by, I think I would reach for his garments too, because this is not the life I would have chosen for myself. Nonetheless I will try my best to face it with grace and confidence in the one who can overcome. . . and long for heaven, where I have already reserved my size 3 (or at least 7/8) heavenly body with no facial hair, my place in the choir, and the acceptance that I've sometimes missed out on down here. :~)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
I don't always feel this way about my condition, but I definitely have days!!!!!!! Today, however, was a good day. I have more energy -- I've lost another pound. Life is good. I need to remember that on days when I feel like I felt the day I wrote this earlier post.
No recipe today -- my husband is waiting with candles lit, and it is late. :~) G'nite!!!!!!
OK, this one's kind of personal, but most of you who are reading are my friends and family. And if not, you probably got here looking for info about PCOS, so you'll understand. I've been thinking alot about this lately.
I always think about it when I read the biblical account regarding the woman with the issue of blood. I'm not sure what her issue was, but I imagine it was much like mine. Eternal menstrual cycles meant eternal uncleanness -- she was ostracized in some really sad ways -- considered unclean meant that no one could really touch her. . . she was never going to get married -- she was destined for a life of loneliness and exclusion. My life could be worse. Thank Heavens I wasn't born in biblical times.
And of course, there's the barrenness issue. Here, again, let me appeal to the Bible and reference the stories of Leah and Rachel, Abraham and Sarah, Hannah, etc. Yes, I may not be able to have children, but it is certainly more acceptable now (though no less sad) than it would have been then. Thank Heavens I wasn't born in biblical times.
Now, if I had been born around the turn of the 20th century, I could have had an interesting job as part of a traveling circus as a bearded lady. . . yes, I do know it's not "normal" for women to have the facial hair that I have, and yes, I am aware of waxing, depilatories, shaving, and plucking -- however, none of those work for me on a frequent enough basis to look "normal" so, unfortunately for me, living in 2009, that means lots of questions from nephews and students about why women have mustaches or beards -- and the whole hormone thing a little difficult to explain to 5, 7 or 35 year-olds, so I don't usually bother. I simply say, "sometimes they do. . ." But, again, it could be worse -- I'm not a member of the freak show of the traveling circus -- although sometimes I feel like it. . . .
The accusations are never-ending: butch, lazy, fat, freak, etc., but the truth is this: I have PCOS, and because of that my hormones are as screwy as they come, and that affects weight, hair growth, moods, fertility, and probably a thousand other things that I'm not even aware of. And yes, I've spent my fair share of days crying, feeling sorry for myself, being depressed, etc. -- and in all honesty, those days have probably not seen their end, but it could be worse. I am happily married to a man who loves me even if I could be in a circus freak show, and cannot give him children. I am aware of my blessings, thank God for the humility that comes with the challenges I have faced, and ask Him for wisdom for how to handle questions and comments that are embarrassing.
But if Jesus walked by, I think I would reach for his garments too, because this is not the life I would have chosen for myself. Nonetheless I will try my best to face it with grace and confidence in the one who can overcome. . . and long for heaven, where I have already reserved my size 3 (or at least 7/8) heavenly body with no facial hair, my place in the choir, and the acceptance that I've sometimes missed out on down here. :~)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
I don't always feel this way about my condition, but I definitely have days!!!!!!! Today, however, was a good day. I have more energy -- I've lost another pound. Life is good. I need to remember that on days when I feel like I felt the day I wrote this earlier post.
No recipe today -- my husband is waiting with candles lit, and it is late. :~) G'nite!!!!!!
Monday, July 19, 2010
Hot and Spicy Summer
Summer is a hot time, and not the time most people think of chili or soup. However, it is one of my favorite times to think of soup and chili. I suppose, for me, growing up, all the veggies were coming off in the garden during the heat of summer. One of my favorite summer meals was Vegetable Beef Soup, and in fact, still is. Likewise, chili uses many garden staples, and so tonight for supper, Shane and I combatted the heat of summer with some epicurean heat of our own. We took our bowl of spicy veggie chili out to the yard and sat at the patio table with a slight breeze, glasses of water, and slices of cornbread. Who says summer is not the time for chili?
Veggie Chili
1 cup dried pinto beans
1 cup dried kidney beans
1 bell pepper, chopped
1 onion, chopped
2 cloves of garlic, pressed or chopped
2 stalks of celery chopped (with leaves)
1 cayenne pepper, ribbed and seeded (or leave in ribs and seeds for additional heat)
2 jalapeno peppers, ribbed and seeded (or leave in for more heat)
1 cup shredded zucchini
1 cup shredded yellow squash
1 cup shredded carrot
2 cans diced tomatoes*
1 can tomato sauce*
*You can use fresh garden tomatoes, but unfortunately ours are all gone for now.
2 pkts of chili seasoning or loose chili powder to taste
salt and pepper to taste.
Wash, soak and cook beans. Chop and drop everything else into large pot, bring to boil, reduce heat and simmer until desired doneness.
This is a medium heat chili with no meat, and tons of veggies. And if you think squash and carrots are strange ingredients for chili, you should really try it!!!!!!!!
Veggie Chili
1 cup dried pinto beans
1 cup dried kidney beans
1 bell pepper, chopped
1 onion, chopped
2 cloves of garlic, pressed or chopped
2 stalks of celery chopped (with leaves)
1 cayenne pepper, ribbed and seeded (or leave in ribs and seeds for additional heat)
2 jalapeno peppers, ribbed and seeded (or leave in for more heat)
1 cup shredded zucchini
1 cup shredded yellow squash
1 cup shredded carrot
2 cans diced tomatoes*
1 can tomato sauce*
*You can use fresh garden tomatoes, but unfortunately ours are all gone for now.
2 pkts of chili seasoning or loose chili powder to taste
salt and pepper to taste.
Wash, soak and cook beans. Chop and drop everything else into large pot, bring to boil, reduce heat and simmer until desired doneness.
This is a medium heat chili with no meat, and tons of veggies. And if you think squash and carrots are strange ingredients for chili, you should really try it!!!!!!!!
Sunday, July 18, 2010
Exercise? !#**%@!*
I've never been a big fan of exercise. I am sedentary by nature. My favorite activities are reading, watching TV, writing, scrapbooking. . . . Unfortunately, none of those are aerobic or toning. . . which is what I need right now. Shane and I are fortunate enough to live in a fairly large home (albeit old :~) So a couple of years ago, we remodeled a downstairs room into a home gym. I call it the "Rainbow Gym" (in part because it sounds happy and cheerful, and in part because we literally painted it the colors of the rainbow.) We have a bright blue ceiling, a purple wall, lime green wall, yellow wall, and red wall. It is a bright, happy, cheery room to be in, which does help, I must say. Of course I haven't used it very much -- hit or miss basically. Shane has done somewhat better, but not much.
Now that we are on this New Life Adventure, we are trying to do better, so we reorganized in there yesterday. Currently, we have a treadmill, a universal weights machine, an ab lounger, a mat, a couple of hand-held weights, a couple of "attach-to-the-door-or-wall" stretchy pieces. We have a scale and each of us has a small bulletin board where we are tracking our personal goals and progress. We weigh-in each morning, take measurements twice a month, and record work-outs each day. Since we are in mid-summer, the bulk of my work-outs have been in the pool (ours is a simple above-ground model 20 ft round) -- I use my fun noodles to do crunches and tornadoes in the water, or to support me while I bicycle. Sometimes Shane and I use each others' resistance to add to our work-out, or as an anchor while we do crunches or other toning exercises. Shane (analytic by nature) has measured and marked off the posts of the pool and has calculated that every 15 laps is 100 yards, so by the time we've done 5 rotations of laps, we have walked (or swam) over 1/4 mile. Not too bad, when you consider the resistance of the water.
Several days this week, I have added in a walk after my pool work-out (trying to get rid of that stubborn pound that didn't want to go . . .). Today, it was 1.5 miles in 30 minutes. I am short -- and fat -- so that is not too bad. I was walking @ 3 mph (in case you don't want to do the math -- I know I wouldn't).
Still, no pounds gone (except for that one stubborn one that was clinging for dear life). But, hopefully I am toning and improving -- and I am still holding on to the fact that I've lost 20 lbs in 3 months. AND -- I'm hoping to see the scales go down even more this week.
If you're trying, too, hang in there -- we didn't get here overnight, and we're not going to get out overnight. But if we have faith, and persevere, we will eventually get there.
Check out this quote: "Perseverance is the hard work you do after you get tired of doing the hard work you already did." -N.G. Ain't it the truth???????
And now, today's recipe:
Fruit Smoothie
If you've never tried fruit smoothies or only get them at those expensive smoothie places, do try your own! They're so simple. Just be careful not to go over your fruit servings. Feel free to experiment with your own combinations!
1 frozen banana, peeled and chopped
1 C frozen blueberries
1/2 c cantaloupe
6 oz. pineapple juice
6 ice cubes
Put everything into blender, pulse until consistency you want. Pour into glasses with spoon or straw and enjoy -- just be careful of the "brain freeze" :~)
BTW, depending on your health care provider's recommendations, you might need to avoid cold foods, so this is a treat in moderation for that reason. But wouldn't it be delightful after a long work-out?!?!?
Now that we are on this New Life Adventure, we are trying to do better, so we reorganized in there yesterday. Currently, we have a treadmill, a universal weights machine, an ab lounger, a mat, a couple of hand-held weights, a couple of "attach-to-the-door-or-wall" stretchy pieces. We have a scale and each of us has a small bulletin board where we are tracking our personal goals and progress. We weigh-in each morning, take measurements twice a month, and record work-outs each day. Since we are in mid-summer, the bulk of my work-outs have been in the pool (ours is a simple above-ground model 20 ft round) -- I use my fun noodles to do crunches and tornadoes in the water, or to support me while I bicycle. Sometimes Shane and I use each others' resistance to add to our work-out, or as an anchor while we do crunches or other toning exercises. Shane (analytic by nature) has measured and marked off the posts of the pool and has calculated that every 15 laps is 100 yards, so by the time we've done 5 rotations of laps, we have walked (or swam) over 1/4 mile. Not too bad, when you consider the resistance of the water.
Several days this week, I have added in a walk after my pool work-out (trying to get rid of that stubborn pound that didn't want to go . . .). Today, it was 1.5 miles in 30 minutes. I am short -- and fat -- so that is not too bad. I was walking @ 3 mph (in case you don't want to do the math -- I know I wouldn't).
Still, no pounds gone (except for that one stubborn one that was clinging for dear life). But, hopefully I am toning and improving -- and I am still holding on to the fact that I've lost 20 lbs in 3 months. AND -- I'm hoping to see the scales go down even more this week.
If you're trying, too, hang in there -- we didn't get here overnight, and we're not going to get out overnight. But if we have faith, and persevere, we will eventually get there.
Check out this quote: "Perseverance is the hard work you do after you get tired of doing the hard work you already did." -N.G. Ain't it the truth???????
And now, today's recipe:
Fruit Smoothie
If you've never tried fruit smoothies or only get them at those expensive smoothie places, do try your own! They're so simple. Just be careful not to go over your fruit servings. Feel free to experiment with your own combinations!
1 frozen banana, peeled and chopped
1 C frozen blueberries
1/2 c cantaloupe
6 oz. pineapple juice
6 ice cubes
Put everything into blender, pulse until consistency you want. Pour into glasses with spoon or straw and enjoy -- just be careful of the "brain freeze" :~)
BTW, depending on your health care provider's recommendations, you might need to avoid cold foods, so this is a treat in moderation for that reason. But wouldn't it be delightful after a long work-out?!?!?
Saturday, July 17, 2010
For Better or Worse, through Thick and Thin. . .
Shane and I just celebrated our 21st wedding anniversary, and boy, has the time flown. There have been good days and bad days and in between days, but that's why the wedding vows say, "for better or worse", right? The thing is, we've chosen to be together -- through thick and thin. Well, we've been together through thick -- Shane (who was 145 lbs when we married) got up to 190 and I (who had lost down from 180's to 150's when we married) got up to a whopping 236 lbs -- my all-time high. Shane was diagnosed with diabetes and I have PCOS and have not been able to get pregnant in these 21 years. So after some resistance (see previous post), we've embarked -- together-- on this new healthy eating venture. When we married, Shane was one of the pickiest eaters I had known, so this has not been easy for him, but he has been such a trooper. I am so proud of him for trying new foods and being game for all the strange recipes I've been subjecting him to. And he's been so encouraging to me when I have those days when the scales creep up a lb. instead of down and when I'm having a "fat day." I am so blessed to have such an incredible partner.
The results for both of us have been really wonderful, even though we are only a month in. Shane's sugar has been below 100 most days, and he's had no really bad spells since we began this new life together. He's lost over 10 lbs and through our daily pool workouts, he has really toned, and I find myself married to an incredibly handsome, more-fit-every-day man. I've lost a total of 20 lbs since April (11 since we started the new eating plan on June 13.) I'm beginning to be able to tell a difference in the way some of my clothes fit. I've lost just over an inch in my waist and 2 1/4 inches in my hips. Both of us have more energy and feel better. I'm eating less than I ever have, but I am rarely hungry. The food is filling and delicious and there are virtually no cravings. (I say virtually, because I must admit my mouth watered copiously when we passed Krispy Kreme on our anniversary evening out . . . .)
For our anniversary, we drove over to Carolina Beach to watch a free concert and catch the fireworks on the beach. Of course, it had rained, so both were cancelled. That was OK, though. We spread our towel on the beach, picnicked, and watched the clouds, listened to the surf, walked the beach (an extra mini-workout :~). A sliver of moon smiled down on us and our love and our new life together. Then we came home, had our own fireworks, enjoying our new, ever-changing-for-the-better bodies. And even after 21 years, we still make beautiful music together, so we enjoyed a concert after all.
Today, I'm going to share with you a delightful soup that we had for our picnic on the beach. We had a mixed green salad with carrots, tomatoes, jalapeno peppers, and blueberry vinaigrette dressing and potato and leek soup for 2 in thermoses to keep it warm and creamy. The recipe originally came from cooks.com. We made some slight adjustments, and it was delicious.
Potato and Leek Soup
3 T butter
1 small onion
2 leeks (white part only)
3 medium red potatoes
2 1/2 cups chicken broth
1/2 cup milk
salt and pepper to taste
Heat butter in saucepan over medium heat. Chop and cook the onion and leeks until translucent (5-7 minutes). Add the red potatoes, chopped (we left the peeling on one potato and it added lovely color [and some added nutrition]). Add chicken broth. Simmer, covered, until potato is very tender (20 - 25 minutes). Puree soup in blender. (Cover blender with towel, and stop and vent blender every few seconds or it might blow the top off!) Pour soup into thermos(es) and add milk. Stir gently, and enjoy a romantical picnic!
The results for both of us have been really wonderful, even though we are only a month in. Shane's sugar has been below 100 most days, and he's had no really bad spells since we began this new life together. He's lost over 10 lbs and through our daily pool workouts, he has really toned, and I find myself married to an incredibly handsome, more-fit-every-day man. I've lost a total of 20 lbs since April (11 since we started the new eating plan on June 13.) I'm beginning to be able to tell a difference in the way some of my clothes fit. I've lost just over an inch in my waist and 2 1/4 inches in my hips. Both of us have more energy and feel better. I'm eating less than I ever have, but I am rarely hungry. The food is filling and delicious and there are virtually no cravings. (I say virtually, because I must admit my mouth watered copiously when we passed Krispy Kreme on our anniversary evening out . . . .)
For our anniversary, we drove over to Carolina Beach to watch a free concert and catch the fireworks on the beach. Of course, it had rained, so both were cancelled. That was OK, though. We spread our towel on the beach, picnicked, and watched the clouds, listened to the surf, walked the beach (an extra mini-workout :~). A sliver of moon smiled down on us and our love and our new life together. Then we came home, had our own fireworks, enjoying our new, ever-changing-for-the-better bodies. And even after 21 years, we still make beautiful music together, so we enjoyed a concert after all.
Today, I'm going to share with you a delightful soup that we had for our picnic on the beach. We had a mixed green salad with carrots, tomatoes, jalapeno peppers, and blueberry vinaigrette dressing and potato and leek soup for 2 in thermoses to keep it warm and creamy. The recipe originally came from cooks.com. We made some slight adjustments, and it was delicious.
Potato and Leek Soup
3 T butter
1 small onion
2 leeks (white part only)
3 medium red potatoes
2 1/2 cups chicken broth
1/2 cup milk
salt and pepper to taste
Heat butter in saucepan over medium heat. Chop and cook the onion and leeks until translucent (5-7 minutes). Add the red potatoes, chopped (we left the peeling on one potato and it added lovely color [and some added nutrition]). Add chicken broth. Simmer, covered, until potato is very tender (20 - 25 minutes). Puree soup in blender. (Cover blender with towel, and stop and vent blender every few seconds or it might blow the top off!) Pour soup into thermos(es) and add milk. Stir gently, and enjoy a romantical picnic!
Friday, July 16, 2010
A Month (plus a few days)
My husband suggested I blog my journey, so at his suggestion, to help you and me both, I am beginning. So, where to begin? I'll start with today, and perhaps along the way, I'll catch you up on my story. To get you up to speed, here's the short version:
Today I am 43 yrs, and almost 5 months old. I was diagnosed with PCOS a number of years ago and have struggled with tons of symptoms for longer than that, including weight gain, hirsutism, irregular menses, extended menses, infertility, trouble losing weight, etc. A year ago, I began seeing an acupuncturist, who later recommended an eating plan. In her words, "Okay, now, what I want you to do is cut out all your sugar, no white flour, no soda, no fruit, no . . . no. . . .no . . ." And my response at that time was, "What the HELL am I supposed to eat?" (I was very upset, and said this through tears. . . .) Her response was, "Oh, gosh, there's lots. . . .", but all I heard was keen-wa (actually quinoa), and living out in the country in southeastern NC, there is no quinoa, and so that really didn't help me much, considering I had never heard of it, much less eaten it. . . .I determined she was crazy, struggled with giving up sodas, ignored the rest, and life went on.
A couple of months later, I came across an e-book about getting pregnant for 40+ infertile women, and lo, and behold, her recommendations were pretty much the same. Then, I started doing research, and everything I read said pretty much the same. So, eventually, I decided the Lord was trying to tell me something, and I sat down with my husband and we talked (yesterday was our 21st anniversary, BTW). Then we went together and talked to the acupuncturist. We made some alterations to her original diatribe based on our research and she basically approved, so now we're on a new journey, a new eating plan, and a new life.
Today, I am 20 lbs. lighter than I was in April! We started making a few modifications then. We started the new plan in earnest on June 13. Since then, I've lost 11 lbs, although the eleventh pound has been incredibly stubborn and didn't want to go, so it came back and then refused to leave. Today it was gone again (praise God!) and I'm hoping for good this time.
I'm learning, and thought you might enjoy learning alongside. I'll share what I'm learning and hopefully you'll share back what you're learning. Together, we'll be smaller, stronger, thinner, healthier, and maybe, even, more fertile.
More later, but I'll try to leave you with a recipe each time. With tomato season in full swing, I'll share our homemade salsa recipe today. Shane (hubby) just made some fresh. It's great with corn chips, over taco salad, or over grilled fish, chicken, or beef. Try it, change it, make it your own!
Shane and Tonnye's Salsa
one pint fresh tomatoes (We are using ones from our garden right now, but when they're not in season, we use grape tomatoes from the produce section.)
1-2 cloves garlic, loosely chopped
1/2 medium onion, loosely chopped
1-2 jalapeno pepper(s) (Depending on how hot you want it -- you can remove seeds and white pithy ribs to make it less spicy, too -- the more seeds and ribs, the spicier)
zest and juice of 1 lime (you can also use lemon if you happen not to have lime, but lime flavor is better!)
(optional) cilantro, to taste, chopped loosely
Salt and pepper, to taste
Drop everything into food processor and process until salsa is consistency you'd like. If you'd like a chunkier version, or happen not to have a food processor, you can hand chop everything for a nice chunky salsa, which works better over meats.
It's a beautiful, fresh, tasty salsa that has no preservatives, full of great nutrition, low-cal, no fat, gluten-free, and yummo! Give it a try!
Today I am 43 yrs, and almost 5 months old. I was diagnosed with PCOS a number of years ago and have struggled with tons of symptoms for longer than that, including weight gain, hirsutism, irregular menses, extended menses, infertility, trouble losing weight, etc. A year ago, I began seeing an acupuncturist, who later recommended an eating plan. In her words, "Okay, now, what I want you to do is cut out all your sugar, no white flour, no soda, no fruit, no . . . no. . . .no . . ." And my response at that time was, "What the HELL am I supposed to eat?" (I was very upset, and said this through tears. . . .) Her response was, "Oh, gosh, there's lots. . . .", but all I heard was keen-wa (actually quinoa), and living out in the country in southeastern NC, there is no quinoa, and so that really didn't help me much, considering I had never heard of it, much less eaten it. . . .I determined she was crazy, struggled with giving up sodas, ignored the rest, and life went on.
A couple of months later, I came across an e-book about getting pregnant for 40+ infertile women, and lo, and behold, her recommendations were pretty much the same. Then, I started doing research, and everything I read said pretty much the same. So, eventually, I decided the Lord was trying to tell me something, and I sat down with my husband and we talked (yesterday was our 21st anniversary, BTW). Then we went together and talked to the acupuncturist. We made some alterations to her original diatribe based on our research and she basically approved, so now we're on a new journey, a new eating plan, and a new life.
Today, I am 20 lbs. lighter than I was in April! We started making a few modifications then. We started the new plan in earnest on June 13. Since then, I've lost 11 lbs, although the eleventh pound has been incredibly stubborn and didn't want to go, so it came back and then refused to leave. Today it was gone again (praise God!) and I'm hoping for good this time.
I'm learning, and thought you might enjoy learning alongside. I'll share what I'm learning and hopefully you'll share back what you're learning. Together, we'll be smaller, stronger, thinner, healthier, and maybe, even, more fertile.
More later, but I'll try to leave you with a recipe each time. With tomato season in full swing, I'll share our homemade salsa recipe today. Shane (hubby) just made some fresh. It's great with corn chips, over taco salad, or over grilled fish, chicken, or beef. Try it, change it, make it your own!
Shane and Tonnye's Salsa
one pint fresh tomatoes (We are using ones from our garden right now, but when they're not in season, we use grape tomatoes from the produce section.)
1-2 cloves garlic, loosely chopped
1/2 medium onion, loosely chopped
1-2 jalapeno pepper(s) (Depending on how hot you want it -- you can remove seeds and white pithy ribs to make it less spicy, too -- the more seeds and ribs, the spicier)
zest and juice of 1 lime (you can also use lemon if you happen not to have lime, but lime flavor is better!)
(optional) cilantro, to taste, chopped loosely
Salt and pepper, to taste
Drop everything into food processor and process until salsa is consistency you'd like. If you'd like a chunkier version, or happen not to have a food processor, you can hand chop everything for a nice chunky salsa, which works better over meats.
It's a beautiful, fresh, tasty salsa that has no preservatives, full of great nutrition, low-cal, no fat, gluten-free, and yummo! Give it a try!
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