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!

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!

Four 10 pound bags of potatoes + 2

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

Roasted butternut squash

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

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'!!!!!!!!!

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

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!!!!!!!!!!!

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!!!!!!!!!!!!

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.

Further Than I've Been Before

Shane and I are in GA currently -- visiting his family. We've had a lovely visit and found ourselves without plans today, so we enjoyed a day to ourselves (after some intrusions by work and other responsibilities. . .). We began by heading up to Amicalola Falls State Park. It has always been one of our very favorite places to go. When we lived here, it provided a solace that nothing else could. We enjoyed picnicking, hiking, nature walks, and just hanging out there more times than I can count. Since my fitness level is not everything it could be (read here -- "understatement") hiking to the top has never been within my range. There is a trail (along with about 400 steps to the top, but I will save that for another day. Today, however, I walked up to the first level (where I often stop). It took me a couple of breaks as my body is not used to this mountain walking, and it was a pretty good incline. I went a little further, to the first observation deck, and took a long rest there. Shane encouraged me to go further, but I was intimidated by the sign that said, "Strenuous: 175 Steps". With Shane's encouragement to at least try to go further than ever before, I decided to try -- and made it up all 175 steps -- and back down all the way! This is further than I'd ever made it before, so I was very proud and happy. Then I came back to Shane's mom's and did my pool workout, too! Go me! By the way, I've currently lost a total of 29 lbs!

For today, I'm going to share our southwestern hash browns from this morning. It made enough for two.

Southwestern Hash Browns

2 potatoes
1/2 cayenne pepper (ribs and seeds removed)
1 jalapeno (or hot banana pepper)
1/2 onion
2 cloves garlic
1 T olive oil

Heat 1 T olive oil in pan. Add chopped garlic, diced onion and shredded potatoes. When potatoes are soft, add peppers, diced and salt and pepper to taste. Cook until edges are crispy or to desired doneness. Serve with scrambled eggs and 1 slice of Ezekiel toast with all-fruit spread. Hot and spicy and delicious! (If you don't like hot foods, leave off the cayenne and be sure to take seeds and ribs out of jalapeno.)

Misery Shared Is Joy Doubled

You already know how I feel about exercise. (If you don't, see my earlier post :~) This week we are spending family time in GA with Shane's parents. I am very blessed to have a cool mother-in-law. Not that we haven't had our ups and downs -- we are both imperfect people and have made mistakes in the relationship, but we have worked through all that and our relationship is probably stronger now than it's ever been. Regardless of how she feels about you, she is one of the world's greatest encouragers. And she is a joiner -- totally fearless. I watch her jumping on the trampoline and swimming in the pool with her grandsons and I think back to my own grandmother, and I just have to laugh. The thought of MY grandmother on a trampoline or in a pool is just totally laughable. . . .At any rate, Sheryl has been so supportive of this effort that Shane and I are in the middle of. So while we've been here, we've been working out together -- mostly in the pool, but the other night we had missed our window and it was really too dark to get in the pool, so she suggested pilates (she has a DVD). Always feeling a little self-conscious, my first question was "How hard is it? Can I do it?" She said she thought so. So we grabbed some mats and began. OK -- it wasn't easy. And some of it I couldn't do. But some of it she couldn't do, either. Most of it we both could do. At one point Shane came through and said he thought we were getting more exercise from our laughing than from the pilates. :~) My abs begged to differ over the next two days! Still, it was good -- and much more fun together than it would have been separately! I guess there's nothing like bonding over workout videos. . . .When we got into the pool last night we both felt the after-effects of our earlier-in-the-week pilates session. But we pressed on, sharing exercises that we have been using in our own workouts, and doing line dances in the pool. Truly, misery shared is joy doubled!



Today, I'm sharing one of our favorite breakfast staples. Growing up, we always had "eggs and rice". Now that we've cut white rice out of our diet, we've had to make some slight changes, but it is still one of our favorites. You can jazz it up all kinds of ways. It is a marvelous way to use up a little extra brown rice if you made too much. (We often make a little extra so we can have this during the week.)

Eggs and Rice

Melt 1 T of butter in a saute pan. Crack enough eggs to match the amount of rice you have left over. Scramble eggs until almost done, then add the brown rice in to blend and heat through. If you want to make it beautiful, add some parsley or cilantro on top as you serve.

You can also jazz up the dish as you're cooking by adding whatever is in your eating plan. Stir in ham, sausage, bacon. . . peppers, onions, mushrooms. . . .chunky tomatoes. It's great for breakfast, but equally good for lunch or dinner. Add Chinese veggies and some ginger and garlic and you've got a fried rice! Quite versatile and quite delicious! Try it! You might like it!

Meeting Goals

"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!

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. . . .

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!!!!!!!!

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!

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!