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!
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Wednesday, October 20, 2010
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!
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
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
Thursday, September 30, 2010
Stay tuned for this encouraging word. . . .
It constantly amazes me that I am now in a place where (#1), people ask my advice about health and fitness and food and (#2), they come to me to seek encouragement in their own endeavors in these areas. As an overweight person, I am used to being overlooked, overjudged, overwrought, over it, and sometimes over sensitive. . .I am not used to being a positive center of attention. I am not used to being sought out, valued, admired. . . .so the steady streams of compliments have been a bit heady since school began. Almost every day, someone new notices, "You look different." "You look great." "That is a gorgeous outfit." "You look very pretty today." "Did you do something different with your hair?" "Where are your glasses?" With this newfound focus on my looks from others, I feel a responsibility to look my best. Now, those who know me, know this has NEVER been the case for me (Maybe for a short time as an arrogant and self-centered teenager, but no other time in history. . . ). If it were a special occasion, I would get dolled up, but otherwise, what you see is what you get.
Now, however, it is gel in the hair, blow-dry or scrunch and air dry, skin care, make-up, contact lenses, no dumpy outfits. . . . . . .I tell you . . . being even remotely cute takes work!!!!!!!! And some days I feel a bit resentful about the time it takes to present myself well, so that my efforts are not hidden under a bushel. But, can I also tell you that it feels doggone good when a co-worker who has never really had too much nice to say to me stops and tells me how great I am looking and asks for my help for her own struggles. Or when I walk in at my mom's in denim shorts (a little shorter than I normally wear them, though not scandalous) and she says, "Wow, don't you look great???"
I do understand that great, gorgeous. .. .are relative adjectives. Not everyone would get it. Someone who didn't know from whence I've come would simply see a fat, forty plus, fading fast, female. . . But to those who saw me at 236 and see me now under 200, it is great and gorgeous and amazing. And really, it's much too late to turn back now. . . .:~)
So, if someone you know is struggling with their weight, give them a little compliment, a little encouragement, a little word of hope. It could truly make all the difference in the world for them!!!!!!!!!
Tonight's recipe is Cheesy Chicken 'n Shrooms
Monday night when Shane was in class, I came home to fix dinner. We had cooked some chicken breasts the day before (which we had BBQed), but I wanted something different. So I sliced one thinly, sauteed some onions and mushrooms in the pan (seasoned with salt, pepper, and oregano), removed them once done, tossed in the pre-cooked chicken, let it brown up a bit and reheat. Then I served up the chicken, topped it with the mushroom onion mixture, and sprinkled a little mozzarella cheese and parmesan over the top. I served thinly sliced sweet potatoes, brushed with olive oil, sprinkled with salt and baked in a 350ish oven for 30ish minutes, and a side salad with a pineapple vinaigrette. It was so good I ate the whole chicken breast, half an onion, half a package of mushrooms, a whole sweet potato and a small salad!!!!!!!!!!! Really really delicious, and a definite keeper -- It will be one I come back to again and again!!!!!!!!!! Of course, you could totally switch out the oven-backed sweet potatoes for another favorite veg. Give it a try -- it is yum-m-m-m-m-m-OOOOOOOOO!!!!!!!!!!!
Now, however, it is gel in the hair, blow-dry or scrunch and air dry, skin care, make-up, contact lenses, no dumpy outfits. . . . . . .I tell you . . . being even remotely cute takes work!!!!!!!! And some days I feel a bit resentful about the time it takes to present myself well, so that my efforts are not hidden under a bushel. But, can I also tell you that it feels doggone good when a co-worker who has never really had too much nice to say to me stops and tells me how great I am looking and asks for my help for her own struggles. Or when I walk in at my mom's in denim shorts (a little shorter than I normally wear them, though not scandalous) and she says, "Wow, don't you look great???"
I do understand that great, gorgeous. .. .are relative adjectives. Not everyone would get it. Someone who didn't know from whence I've come would simply see a fat, forty plus, fading fast, female. . . But to those who saw me at 236 and see me now under 200, it is great and gorgeous and amazing. And really, it's much too late to turn back now. . . .:~)
So, if someone you know is struggling with their weight, give them a little compliment, a little encouragement, a little word of hope. It could truly make all the difference in the world for them!!!!!!!!!
Tonight's recipe is Cheesy Chicken 'n Shrooms
Monday night when Shane was in class, I came home to fix dinner. We had cooked some chicken breasts the day before (which we had BBQed), but I wanted something different. So I sliced one thinly, sauteed some onions and mushrooms in the pan (seasoned with salt, pepper, and oregano), removed them once done, tossed in the pre-cooked chicken, let it brown up a bit and reheat. Then I served up the chicken, topped it with the mushroom onion mixture, and sprinkled a little mozzarella cheese and parmesan over the top. I served thinly sliced sweet potatoes, brushed with olive oil, sprinkled with salt and baked in a 350ish oven for 30ish minutes, and a side salad with a pineapple vinaigrette. It was so good I ate the whole chicken breast, half an onion, half a package of mushrooms, a whole sweet potato and a small salad!!!!!!!!!!! Really really delicious, and a definite keeper -- It will be one I come back to again and again!!!!!!!!!! Of course, you could totally switch out the oven-backed sweet potatoes for another favorite veg. Give it a try -- it is yum-m-m-m-m-m-OOOOOOOOO!!!!!!!!!!!
Wednesday, September 29, 2010
Under 200!!!!!!!!!
With a new school year starting and other things going on, I have woefully neglected my blog. Much has happened that I had wanted to share, but now I hardly remember . . suffice it to say that I am NOT going to make my goal of 190 by this weekend. However, I am not discouraged. The pounds aren't dropping as quickly, but they are still disappearing slowly. This morning was a massive milestone for me. For the first time in my teaching career I am less than 200!!!
Since school has begun and the weather (nights, anyway) have turned cooler, I have struggled to fit in time for my workouts. Shane and I created a beautiful schedule, but somehow it looks so very different on paper than in real life :~) This week, however, some of the girls at work have begun a Wellness program. I am so excited. I have lots of afternoon activities, so I won't always be able to participate, but at least on Mondays, it will jumpstart my week! We began this Monday. The plan was to do Hip Hop Abs, but the DVD player wouldn't really cooperate, so we walked and danced instead. Dancing is one of my favorite work-outs, so it was great for me. Yesterday was day 2, and we walked, then did Hip Hop Abs!! That was really fun -- sweaty, tiring fun. . . (Then Shane and I came home and rode bikes about a mile.) We skip Wednesdays -- Wellness days are Monday, Tuesday, and Thursday, so I'm looking forward to another good workout tomorrow! The workouts this week helped me get under my latest plateau, as my scales read 199 this morning!!!!!!!! I cannot tell you how happy that makes me. . . .
So far, it's been quite a journey, and the positive comments from colleagues and friends have been very motivating!!!!!!!! I still have a way long ways to go, but 37 lbs is nothing to sneeze at either!
As summer has wound down, I don't want to miss a chance to share my favorite summer soup "recipe". Usually, it's a family affair. Mama, Daddy, my brother, Shane and me and my sister and her hubby (when they're around) all join together to shell beans/peas, cut onions, okra, shuck corn and cut it off the cob, etc. It is one of my favorite meals ever -- and thankfully something I can still eat in my new life!
Garden Vegetable Beef Soup
Plethora of veggies straight from the garden (okra, potatoes, butterbeans, string beans, sweet peas, corn, tomatoes,etc.)
1-2 lbs. ground beef
salt pepper
Brown ground beef and drain. Put meat in a HUGE pot :~). Add 1-2 onions (sliced or chopped). Add several potatoes, diced (or larger chunks if you're like my hubby and prefer huge pieces of potato). Add 2-3 carrots, sliced or cubed. (If you don't have these in your garden, do what I do and buy them at the grocery store! :~)Celery is good, too -- slice a couple of stalks into the pot. Chunk up 5-6 large garden tomatoes(or more if you like your soup chock full of tomatoes)Cut the corn off 3 or 4 ears of corn and add them to the pot. Snap a 1/2 pound or so of green beans and add them. Shell 1/2 pound-ish of sweet peas and drop them in. Shell 1/2 pound of butterbeans and put them in the pot. Slice up 6-8 pods of okra and add them to the mix. If you have other veggies you want to try, feel free. Add salt and pepper to taste and let it simmer as long as you have time for.
You cannot go wrong with this recipe! Add what you like -- leave out what you don't! Serve with cornbread, healthy crackers, or my family's favorite -- peanut butter and syrup sandwiches (NOT on the new eating plan[normally creamy pnb mixed in equal parts with your favorite pancake/waffle syrup, blended and slathered on soft white bread. . .], but could be modified as follows. . . Organic peanut butter blended with enough pure maple syrup to be slightly sweet and good spreading consistency. Slather onto Ezekiel bread or English muffins. Enjoy!
BTW, if you're not a gardener or if gardens are out of season, you can still make a reasonable facsimile of this soup (though it's not quite as good). Brown ground beef. Add carrots, onions, celery from produce section. Open 2-4 cans or jars of diced and/or crushed tomatoes and add them. Add chunks of 5-6 white potatoes from the produce section and 1-2 bags of frozen "vegetable soup mix" veggies. Add salt and pepper to taste! It is still really yummy this way. Feel free to experiment with other spices, such as thyme, oregano, garlic, etc. My mom is a purist regarding spices -- salt and pepper are her spices of choice, and I think it's really delicious that way.
It's a really delicious, hearty and healthy meal -- and perfect for a night like tonight -- cool and rainy -- wish I had some right now!!!!!!!!!!!!
Since school has begun and the weather (nights, anyway) have turned cooler, I have struggled to fit in time for my workouts. Shane and I created a beautiful schedule, but somehow it looks so very different on paper than in real life :~) This week, however, some of the girls at work have begun a Wellness program. I am so excited. I have lots of afternoon activities, so I won't always be able to participate, but at least on Mondays, it will jumpstart my week! We began this Monday. The plan was to do Hip Hop Abs, but the DVD player wouldn't really cooperate, so we walked and danced instead. Dancing is one of my favorite work-outs, so it was great for me. Yesterday was day 2, and we walked, then did Hip Hop Abs!! That was really fun -- sweaty, tiring fun. . . (Then Shane and I came home and rode bikes about a mile.) We skip Wednesdays -- Wellness days are Monday, Tuesday, and Thursday, so I'm looking forward to another good workout tomorrow! The workouts this week helped me get under my latest plateau, as my scales read 199 this morning!!!!!!!! I cannot tell you how happy that makes me. . . .
So far, it's been quite a journey, and the positive comments from colleagues and friends have been very motivating!!!!!!!! I still have a way long ways to go, but 37 lbs is nothing to sneeze at either!
As summer has wound down, I don't want to miss a chance to share my favorite summer soup "recipe". Usually, it's a family affair. Mama, Daddy, my brother, Shane and me and my sister and her hubby (when they're around) all join together to shell beans/peas, cut onions, okra, shuck corn and cut it off the cob, etc. It is one of my favorite meals ever -- and thankfully something I can still eat in my new life!
Garden Vegetable Beef Soup
Plethora of veggies straight from the garden (okra, potatoes, butterbeans, string beans, sweet peas, corn, tomatoes,etc.)
1-2 lbs. ground beef
salt pepper
Brown ground beef and drain. Put meat in a HUGE pot :~). Add 1-2 onions (sliced or chopped). Add several potatoes, diced (or larger chunks if you're like my hubby and prefer huge pieces of potato). Add 2-3 carrots, sliced or cubed. (If you don't have these in your garden, do what I do and buy them at the grocery store! :~)Celery is good, too -- slice a couple of stalks into the pot. Chunk up 5-6 large garden tomatoes(or more if you like your soup chock full of tomatoes)Cut the corn off 3 or 4 ears of corn and add them to the pot. Snap a 1/2 pound or so of green beans and add them. Shell 1/2 pound-ish of sweet peas and drop them in. Shell 1/2 pound of butterbeans and put them in the pot. Slice up 6-8 pods of okra and add them to the mix. If you have other veggies you want to try, feel free. Add salt and pepper to taste and let it simmer as long as you have time for.
You cannot go wrong with this recipe! Add what you like -- leave out what you don't! Serve with cornbread, healthy crackers, or my family's favorite -- peanut butter and syrup sandwiches (NOT on the new eating plan[normally creamy pnb mixed in equal parts with your favorite pancake/waffle syrup, blended and slathered on soft white bread. . .], but could be modified as follows. . . Organic peanut butter blended with enough pure maple syrup to be slightly sweet and good spreading consistency. Slather onto Ezekiel bread or English muffins. Enjoy!
BTW, if you're not a gardener or if gardens are out of season, you can still make a reasonable facsimile of this soup (though it's not quite as good). Brown ground beef. Add carrots, onions, celery from produce section. Open 2-4 cans or jars of diced and/or crushed tomatoes and add them. Add chunks of 5-6 white potatoes from the produce section and 1-2 bags of frozen "vegetable soup mix" veggies. Add salt and pepper to taste! It is still really yummy this way. Feel free to experiment with other spices, such as thyme, oregano, garlic, etc. My mom is a purist regarding spices -- salt and pepper are her spices of choice, and I think it's really delicious that way.
It's a really delicious, hearty and healthy meal -- and perfect for a night like tonight -- cool and rainy -- wish I had some right now!!!!!!!!!!!!
Wednesday, August 18, 2010
A Missed Goal is Still Progress
~ Take care of your body with steadfast fidelity. The soul must see through these eyes alone, and if they are dim, the whole world is clouded. ~ Goethe
I started this journey in April -- officially and completely in June. That's 4 months altogether, and in that 4 months I have lost 30 lbs!!!!!!!!!!! I am so excited about that!!! I've dropped over 3 inches in my waist and over 5 inches in my hips!!! That is pretty significant. It is tremendous progress! And yet, I did NOT meet my goal. My goal was 200 lbs by Aug. 15, and I missed it by 6 lbs. I knew it was a lofty goal, but I wanted to aim high. The problem with aiming high is that you've got to be willing to accept if you miss it. And while I am slightly disappointed not to have met that goal, I have come so far! So I cannot begrudge myself the positivity that should come with this milestone. Neither can I get complacent, because there is so much left to do -- so far still to go. I am trying to decide about my next goal. My class reunion is coming the first weekend in October -- about 6 weeks from now, so that would make a great goal. I've been averaging just over 2 lbs a week since I started in earnest. That would be 194. I wonder if I could make it to 190. . . . It's a high (or rather a low :~) goal, but I think I'm going to try for it! 190 by class reunion . . .16 lbs to go!
Losing weight is awesome! But I need to remember that I'm doing this for lots of reasons -- #1 is simply to be a better me -- healthier, stronger, and, hopefully prettier, too. #2 is to balance my hormones to maximize whatever chance I might still have at this late date to conceive. #3 is to lose weight -- for a million different reasons (and I won't list all those :~) But there are some very good ones, including the new BMI restrictions for insurance.
I love Goethe's quote at the top of the page. . .this is the only body I'm going to have -- the only legs, the only ears, the only eyes. . . I need to take care of them so I can enjoy this journey in its fullness -- until the ride ends! Here's to 30 lbs closer to the final goal!
Today I'm going to share a recipe I made up on the spur of the moment last night. I had some ingredients I needed to use -- namely fresh spinach and cottage cheese. I thought about doing a lasagna, but I didn't have any lasagna noodles -- nor any mozzarella cheese. So I modified. Here is what I came up with. It was pretty good.
Green Cottage Pasta
1 lb. brown rice shell pasta
1 T olive oil
2-3 handfuls of fresh baby spinach, chopped
1 cup cottage cheese
2 cloves garlic
1/4 cup parmesan cheese
1/2 onion, chopped
Salt and pepper to taste
Cook pasta according to package directions. In the meantime, heat oil in a skillet. Toss in chopped onion and garlic. Then add the baby spinach, sauteeing until wilted. Add in half the parmesan cheese. Add the cup of cottage cheese, salt and pepper. When the pasta is done, drain it well and add it to the spinach mixture. Add the rest of the parmesan cheese, stir well and serve. If you wish, garnish with a couple of fresh spinach leaves or a shaving of parmigiana reggiana. Serve alone or if you need a heartier meal, add a small green salad or steamed veggie and/or a piece of Ezekiel garlic toast.
I started this journey in April -- officially and completely in June. That's 4 months altogether, and in that 4 months I have lost 30 lbs!!!!!!!!!!! I am so excited about that!!! I've dropped over 3 inches in my waist and over 5 inches in my hips!!! That is pretty significant. It is tremendous progress! And yet, I did NOT meet my goal. My goal was 200 lbs by Aug. 15, and I missed it by 6 lbs. I knew it was a lofty goal, but I wanted to aim high. The problem with aiming high is that you've got to be willing to accept if you miss it. And while I am slightly disappointed not to have met that goal, I have come so far! So I cannot begrudge myself the positivity that should come with this milestone. Neither can I get complacent, because there is so much left to do -- so far still to go. I am trying to decide about my next goal. My class reunion is coming the first weekend in October -- about 6 weeks from now, so that would make a great goal. I've been averaging just over 2 lbs a week since I started in earnest. That would be 194. I wonder if I could make it to 190. . . . It's a high (or rather a low :~) goal, but I think I'm going to try for it! 190 by class reunion . . .16 lbs to go!
Losing weight is awesome! But I need to remember that I'm doing this for lots of reasons -- #1 is simply to be a better me -- healthier, stronger, and, hopefully prettier, too. #2 is to balance my hormones to maximize whatever chance I might still have at this late date to conceive. #3 is to lose weight -- for a million different reasons (and I won't list all those :~) But there are some very good ones, including the new BMI restrictions for insurance.
I love Goethe's quote at the top of the page. . .this is the only body I'm going to have -- the only legs, the only ears, the only eyes. . . I need to take care of them so I can enjoy this journey in its fullness -- until the ride ends! Here's to 30 lbs closer to the final goal!
Today I'm going to share a recipe I made up on the spur of the moment last night. I had some ingredients I needed to use -- namely fresh spinach and cottage cheese. I thought about doing a lasagna, but I didn't have any lasagna noodles -- nor any mozzarella cheese. So I modified. Here is what I came up with. It was pretty good.
Green Cottage Pasta
1 lb. brown rice shell pasta
1 T olive oil
2-3 handfuls of fresh baby spinach, chopped
1 cup cottage cheese
2 cloves garlic
1/4 cup parmesan cheese
1/2 onion, chopped
Salt and pepper to taste
Cook pasta according to package directions. In the meantime, heat oil in a skillet. Toss in chopped onion and garlic. Then add the baby spinach, sauteeing until wilted. Add in half the parmesan cheese. Add the cup of cottage cheese, salt and pepper. When the pasta is done, drain it well and add it to the spinach mixture. Add the rest of the parmesan cheese, stir well and serve. If you wish, garnish with a couple of fresh spinach leaves or a shaving of parmigiana reggiana. Serve alone or if you need a heartier meal, add a small green salad or steamed veggie and/or a piece of Ezekiel garlic toast.
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