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!