The Joys of Mid-Summer

This time of year, I just love my job :~). Since my husband and I both teach, we get several weeks off in the summer. It is so awesome to have some kick-back time. We try to make good use of our time, but it's nice to just be more relaxed! Our young friend, Andrew spent the night last night, so we stayed up late watching "Kindergarten Cop". It was great, and I hadn't seen it in a while. Unfortunately, it did make me realize how quickly our time back at work is coming. . . .so I really want to enjoy the rest of my time off.

It's mid-summer, so it is wickedly hot here in southeastern NC! We slept in a bit this morning, had awesome TexMex omelettes, then we went outside for a while. I picked peas from the garden while the guys vacuumed the pool. The we swam and exercised for a while. The guys left, and I spent another 30 minutes or so scrubbing and treating the pool. Then I grabbed a Jude Deveraux book and actually started reading!!!!! Right out in the sun by the pool. My mother-in-law does this often, and I understand why! After a while, though (about 30 pages later), it got pretty hot out, so I came in and showered. By then, it was getting close to lunch-time, so I jumped on my bike, rode about 1/4 mile up to the mini-orchard and picked some pears and a few figs. I had in mind to do roasted pears and figs with goat cheese.

I decided to do it in the form of a salad, and it was SOOOOO good -- absolutely beautiful! One of the days when I realized maybe I really should photograph my food -- at least sometimes. It was gorgeous! So today, I'm sharing that recipe with you. I hope you make it and I hope it's a s beautiful as mine, and that you enjoy yours as much as I enjoyed mine. Here's to mid-summer and days off!

A Mid-Summer Pear-Fig Salad (for 1)


2 cups lettuce (I used an organic mix of spinach and arugula)
1 pear
3-4 small figs
olive oil
balsamic vinegar (mine was fig-orange infused)
goat cheese
honey
thyme
salt
pepper
walnuts

Line your plate with a couple of cups of lettuce. In the meantime, slice your pear into 8 slices and cut figs in half. Drizzle with olive oil. Put pears on a pan and roast off at 350 degrees. About halfway through cooking, turn pears over, and add figs to the pan. Roast for another 10 minutes or so. When the fruit is browned slightly, arrange it beautifully on the bed of lettuce. Drizzle any leftover oil from pan onto salad. Cut about 3 nice slices of goat cheese and arrange on the salad. Drizzle olive oil over the salad. Then give the salad a little drizzle of balsamic vinegar. Drizzle a little bit of honey over the top. Sprinkle with salt and fresh ground pepper. Give a little sprinkle of thyme. Tope it off with some chopped walnuts. AMAZING!!!!!! Wonderful blend of crunchy and soft, earthy and flavorful, savory and sweet.

Old videos and popcorn

We're here in Durham with my sister and her family. We watched the babies so they could have a date night. When they came home and got the babies to bed, they surprised us with our wedding video moved to digital format. We had not watched it in years, and it was fun -- not necessarily listening to the really crazy Southern accent I had 22 years ago, nor the dramatic tendencies that made my wedding vows sound like Dorothy's monologue from the Wizard of Oz . . . but fun. Sad, in places, too, to see people alive, talking and moving that are no longer with us, and people who have been through very difficult changes over the last 22 years. Sad, to see people we've lost touch with . . .but overall a really pleasant, fun experience. (It really helps to be able to laugh at yourself! :~)

After the video debut, we enjoyed some air popped popcorn. I've lately been making a spice mix that I really enjoy. I spritz my air-popped popcorn with my own olive oil spritzer (available at Pampered Chef or other kitchen specialty shops). Then I mix cayenne pepper (just a little), cinnamon (a good amount), coarse ground black pepper (or finely ground if you prefer), and salt to taste (or leave out). Spritz a little, sprinkle a little, turn with your hands, and then repeat until popcorn is coated with spice mixture to your taste. I find it very yummy and flavorful without adding tons of fat and salt. You could certainly try other combos as well. I can't wait to try some others. I'm envisioning cocoa powder in my next concoction :~) Popcorn is not a bad snack done this way! So indulge and enjoy!

22 Years and Counting. . .

This weekend, Shane I celebrated 22 years with a lovely grill-out and canoe ride on the Lumber River. The weather was gorgeous for mid-summer, and it was a lovely way to spend our anniversary. . . .22 years of changes. This healthy living change has been one of the best we've made -- and one we've made together!

Right now, I'm fluctuating between 174 and 177 -- 59 - 62 lbs total lost. I had hoped to see more movement this summer, but am finding it hard to fit in actual workouts. I am much more physically active -- bicycling, walking, canoeing, etc., but aside from my Tuesday night workout with the girls, not really fitting in the actual intentive, intensive workouts that I need to be doing. . . .I still have too far to go to stop now, and my team is counting on me at Bod4God, too! I have got to get myself together!

We have been eating very well, though, most days -- grilled out 2 meals this weekend, which is always fun -- and fresh! I also made a roasted veggie salad for lunch one day that was really delightful! I had some cabbage in the fridge, some noodle beans I needed to use, a relatively large zucchini, and some fresh new potatoes. I roasted each veggie on its own pan (although you could probably do it all on one if you wanted. . .) I just drizzled each with EVOO and salt and pepper. When they were well-roasted and tender, I combined all the veggies in a large bowl, with another good drizzle of EVOO and a few dashes of balsamic vinegar. I added a fresh bell pepper and jalapeno, chopped. It was really awesome -- a great meatless lunch. You could leave out or switch out veggies and it would be equally marvelous -- try it! You might just like it! Enjoy!

Bod4God

I am part of a new weight-loss group. In fact, I've been working with this program for about 15 weeks. . . .it's a great program. It centers around the book Bod4God by Pastor Steve Reynolds. He lost over 100 lbs and outlined his principles in this book. It has a decidedly Christian bent -- focusing on our responsibility to be the best me I can be for God. It's well-organized and gives really great information, balancing the Christian component with nutritional science, and common sense. The coolest part about the way we're doing it is that you have a built-in group for support and accountability. Our church has recently opened the program up to the community and last night we had 31 people in attendance for our second session. Each of the original members of our group is leading a new team of losers. I am blessed to have 4 other people on my team currently. Last night as I was putting information into the computer to be able to contact them all, I realized something amazing -- I am the smallest person on my team! Holy macaroni and cheese, Batman!!!!!!! I can honestly say I have never been the smallest person in ANY group. I am so excited for these four women -- and for myself. We have great places waiting for us; great new bodies. I am praying for our strength, commitment, passion, self-contol. I am praying that we support each other and hold each other accountable - -that we encourage each other. I am praying for life-long friendships. And I am praying that when we start our next session of weight loss challenge that some of these four can delightedly discover that they are the smallest person in their group! Now, if I want to continue my loss, I have to get busy....

Today's recipe celebrates the bounty of the farm in summer. It's one of my favorite summer meals -- great on its own or with some grilled pork chops or rotisserie chicken. To complete the meal, add some slices of garden fresh tomato with salt and pepper. It's also great with cornbread on the side!

Squash, 'Taters, and Onions

Ingredients:
2 T olive oil
4 medium potatoes
2 medium squash (you can use any type summer squash -- yellow, zucchini, patty pan, etc. I think it's pretty to mix. . .)
1 medium onion
salt and pepper to taste

Drizzle olive oil in saute pan. Slice potatoes (with or without peeling [more nutrients with peeling]) into pan.Sprinkle salt and pepper. Let them cook until browned. Add onions. Cook until onions are browned. Add squash. Salt and pepper. Cook until squash are done. (total time should be 20 - 30 minutes.)

Recipe serves 4.

Variations:
You can add chopped bell peppers or basil leaves. Experiment with other spices as well if you like. You can also adjust ratios -- if you really like squash or are watching carbs, do 2 potatoes and 4 squash. If you aren't a big onion fan, cut back on the onion or leave it out altogether!

Enjoy!

Days on the Farm

I am really blessed to have a family that loves to plant and garden and play in the dirt! Since I had the day basically free, I went up to help out with the garden, since I am enjoying the bounty. . . .Today was the first time I have ever really encountered red noodle beans, and can I tell you something? They are amazing!!!!!!!!!! Daddy has one long row of red noodle beans and I picked two five-gallon buckets of noodle beans -- and could have picked more!!!!!!!! They just hang from the bushes like long red snakes, just waiting to strike. They can truly grown up to 1 yard -- yes, 3 whole feet! They are supposed to be similar to green beans, and I am anxious to try them. I have them waiting on me as we speak to snap and shell. The reviews are all rave, and I can testify to the fact that they are relatively easy and amazing to pick.

It's such a great season with so many things coming off in the garden that is wonderful -- especially if you are trying to eat healthily as I am: tomatoes, squash of varying kinds, cucumbers, etc. After the noodle beans today, I broke some ears of corn, picked some squash and 2-3 pints of blueberries. Then I brought a bunch of tomatoes home and cooked them down so they are ready to freeze. The garden waits for no one.

The recipe I want to share tonight is a really simple, but delightful one -- great for a refreshing treat after a hot morning in the garden. It serves one, but is easily doubled.

Cucumber-Mint Smoothie

one 4-6 inch cucumber, peeled and chunked
4 oz of apple juice or white grape juice
5-7 chocolate mint leaves (you could easily replace with spearmint leaves, peppermint leaves, or a bit of mint extract)
6-8 ice cubes

Put all ingredients in blender and process until ice and mint leaves and cucumbers are finely chopped and smoothie-consistency.

Family Reunions

We gathered in GA this weekend for Shane's dad's family reunion. They are really great people and we don't get to see them nearly often enough. We had lots to celebrate -- several new babies in the family, Shane's mom's retirement, and healthy journeys for some of us. We made a plethora of food -- BBQ chicken on the grill, hamburgers, hot dogs, corn on the cob, baked beans, mac and cheese, 2 potato salads, 2 slaws, an amazing black bean salad, fresh fruits, fresh veggies. . . . .it was awesome. Of course, my mother-in-law (bless her heart :~) felt the need to tell everyone there, "That's Tonnye's weird food. . .it's okay if you don't like it. . ." She really meant nothing by it -- just her way of informing everyone that it wasn't "normal" food (at least in her estimation...) I did try to explain that just because it's something I can eat, that doesn't automatically make it weird. Many of the recipes I make and the food I try is stuff that "normal" people eat every day. And indeed, several people really did enjoy my "weird" food. Isn't it funny how we get locked into our own definition of "normal"? I was guilty (and still am on a multitude of levels. . .) Whatever WE don't eat is "weird" or "not normal". But in reality, our human tastebuds prefer a wide variety of food. I am thankful for the journey that I've been on and the fact that I have learned to eat food that, I, too, would have considered "weird" or "not normal" a couple of years ago. And, honestly, there is still a lot of food that, would be okay for me to eat, but I simply prefer not to. WE make decisions about our food on many different levels. As Rachel Ray and other Food Network gurus will tell you, "We eat first with our eyes." We don't want to eat things that don't LOOK good. We also don't want to eat things that don't TASTE good -- and that differs from person to person. I, personally, don't eat things for emotional reasons -- like deer, rabbit, etc. -- it just hurts my feelings to do that -- lamb. . . .no. . . .if I had pet cows or chickens, I guess I would have to become a vegetarian for real. We all have emotional ties to food that make us want or not want to eat certain things. Then there are budgetary considerations and dietary considerations. . . .time of day issues. . . .growing up, I often ate leftovers for breakfast -- vegetable beef soup for breakfast? yes; spaghetti sauce on toast for breakfast? yes, did that, too. . . .cultures, family, geography, and many other factors determine what we eat. Of course, the most important thing is that we eat healthy. But it is also great fun to try out new foods and new recipes. . . .Today, I'll share the black bean salad recipe that I made for the reunion, and you can decide for yourself whether it's "weird" or not :~).

Black bean and Cilantro Salad with Corn


4 Tb white vinegar
4 Tb olive oil
1 t salt
1 pkt of stevia or 1 tsp honey
1 t black pepper
1 t ground cumin
1 t chili powder
handful of fresh cilantro, chopped
1 small bag frozen whole kernel corn, thawed and drained
1 lb bag of black beans, cooked, cooled, rinsed, and drained
1 cup chopped green peppers
1 cup red ripe tomatoes
4 spring onions (scallions) chopped
1 jalapeno, chopped (for more heat, leave in white ribs and seeds; for less heat, remove ribs and seeds)

Directions:
In a small bowl, mix vinegar, oil, salt, sweetener, black pepper, ground cumin, and chili powder. Set aside.

Drain and rinse corn and black beans. In large bowl, combine black beans, corn, peppers, tomato, cilantro and onion. Toss with dressing. Garnish with additional cilantro and/or tomatoes, if desired. Cover and refrigerate overnight.

This recipe makes approx 24 servings. You can half it by doing half a bag of corn, half a bag of beans or using cans of corn and cans of beans. You can switch out the sweetener for whatever kind you use, leave out the jalapeno, leave out cilantro if you don't like it. . . .etc. Don't be afraid to play with your food. I'll tell you this recipe is a keeper at my house -- we love it! I hope you do, too! And maybe you won't think it's too "weird".

Revisiting the Journey

Wow! I just reread all my posts. It's been a really long time since I posted -- it was a wild and crazy school year, but it's over, so I'm hoping I can get back to some regular posts. The very cool thing is that I've come a long way since my last post. . . I hit my 60 lb. mark last week!!!!!!!!!! Yes, 60 lbs. It's fluctuated this week back up a bit, as there have been lots of eating out and a few cheats along the way, but the pool is going, and I'm hoping to get back on the exercise bandwagon. The school year brought myriad challenges -- exercise being the most difficult, with my schedule so very busy. I find myself not quite as vigilant as I once was, and portion sizes have crept up. Therefore, my loss has slowed considerably. . .only maybe 1-3 lbs a month, with some months seeing no movement whatsoever. My plan is to get back on my plan for the summer. . . .Yet and still, I find myself down to 176 - 179 lbs right now. -- 58-60 lbs less than last April. . . .

I've moved from a size 18-22 (depending on how it was made) to a 14-16 (and many of the 16s are too large now). Some shirts I'm even wearing a medium (that from a 2X . . ) . Wow! It has been quite a journey, and it is far from over! I still have another 40-50 lbs to go. I had a goal set for my anniversary, coming up mid-July, but at thing point I will almost certainly not make it, so I have revised it in hopes to be down to 170 by then -- lofty, but reachable. Currently, I weigh less than I did when Shane and I met.

I've learned much along the way, and still have much to learn. God has blessed my endeavors, and my prayer is that He will continue to help me be the best me I can. . . .

Tonight's "recipe" is more of a strategy. If you struggle, as I once did, to get enough water, here are some tips for you -- "mix-ins" if you will. Check these out and enjoy refreshment on another level:

Flavored Waters

Fruit Flavors:
Cut up strawberries, orange slices, lemon or lime slices, crushed cranberries, etc. or some combination thereof into a glass or pitcher of water. Add ice, if desired, and enjoy.

Vegetable Flavors:
Cut up cucumbers, celery sticks, or other flavorful raw veggie into a glass or pitcher of water with ice.

Herb Flavors:
Wash bunches of spearmint, peppermint, chocolate mint, pineapple sage, lemon verbena, rosemary, etc.

For really snazzy flavor, mix it up -- do citrus water with lemons, limes and oranges; cucumber and spearmint; oranges and cranberries. Be creative and try interesting combinations. Shane and I really like orange and spearmint together. It's a much more fun and interesting way to drink water!

Other tips for getting enough water:
~Experts recommend 1/2 as many oz. as your weight. Figure your total oz. needed, and measure it out into personal cups or bottles for the day and you'll know when you've had your quota.
~Put a rubber band on your wrist for every 8 oz (or 16) to help you keep a tally of oz drunk.
~Put a bottle of water by your bed and drink it first thing in the morning to jumpstart your daily intake.
~Order water when you go out to eat -- it will save your wallet and increase your water intake.
~Set a timer throughout the day and drink a bottle or glass of water each time the timer goes off.

Cheers!

The Twelve Days of Christmas

One of the best presents I got this Christmas was the number on my scales! A bit before Christmas, the scales said, "186"! That is 50 lbs less than April when I began this journey, and it was the goal I had set for myself. I am thrilled to have gotten there, although the loss has slowed to pretty much 4 or 5 lbs a month. Still, I am progressing, and that is the all-important fact. There was tons of temptation throughout the season -- At school, there were the pot-lucks with staff and the pizza parties and the gifts from children (including an amazing box of Russell Stover chocolates, which I appreciated, then promptly re-gifted). At Rachel's there was hot chocolate and M&Ms. . . at the in-laws there was candy of every flavor (mostly chocolate), including homemade fudge, pralines, cakes. . . . and chicken pot pie. At my parents' house there was candy, cookies, white rice, peanut butter and syrup sandwiches. And then there was the visit with the acupuncturist when he said, You do know you need to be gluten free, right?" and I said, "Well, I pretty much figured that". . .only later realizing that meant giving up Ezekiel bread, which had been our 1 bready salvation. . . so back to the drawing board. . . breakfasts are a little more challenging now -- still figuring that out. Steel cut oats this morning, which were wonderful! With God's help and the support of family and friends, I was able to mostly resist the temptations placed in front of me. I did not eat Snickers, M&Ms, white bread, cake. . . Still at the very end of the season, I picked up another pound or two, but yesterday, the scales again read 186! 50 lbs -- Almost halfway there! Wow!!!!!!! I am humbled. . . I am blessed, and I am encouraged. . . to continue the journey and resist the temptations.

Tonight, I'm sharing the dessert that got me through the holidays. They're modified from a traditional Powerball recipe. Feel free to play with them to suit your situation.

Joyful Almond Powerballs

1 cup sweetener (we mix honey and agave, but you could also use molasses and/or maple syrup)
3 cups oats
1/2 cup unsweetened coconut flakes (or shredded fresh coconut)
1/2 cup chopped almonds
1/2 - 1 cup bittersweet chocolate chips, chopped (I put almonds and choc. chips together and chopped
1 cup peanut butter (you can sub almond butter or cashew butter or sunflower seed butter)


Roll into balls. (you may need to wet or oil hands to get balls to roll and stay together). Refrigerate balls for best quality. These are a great treat -- they are still really full of calories, but they are also relatively healthy; they simply need to be enjoyed in moderation. They are marvelous.

You can change out (or leave out any of the mix-ins) butters, dried fruit, nuts/seeds/etc. We've tried a few different versions, including dark chocolate with dried cranberries, semi-sweet choc. chips with raisins, etc. I think the Joyful Almond ones are my favorite yet. And they're not just for the holidays, so it's not too late -- enjoy!