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Showing posts with label Weight Watchers. Show all posts
Showing posts with label Weight Watchers. Show all posts

Tuesday, March 18, 2014

Creamy Broccoli Cheese Soup


Lately, I've had a craving for a creamy soup. Rather than going out and "splurging" I decided to create my own, and I know exactly what's in it.

This creamy broccoli cheese soup is reminiscent of the soup served at Panera Bread. The soup they serve is 6 PointsPlus for 1-cup; 9 PointsPlus for the 1 1/2 cup serving size bowl. This soup makes me just as happy, and it's only 3 PointsPlus for 1-cup; 5 PointsPlus for 2-cups.

I'm not a fan of fat free cheeses, but if you decide to swap the reduced fat shredded cheddar for fat free, your bowl of delicious soup is only 2 PointsPlus. If you're doing Simply Filling or Simple Start, you'll still only need to account for 1 Indulgence PointsPlus.



Broccoli Cheddar Soup

3 cups low sodium vegetable broth (I used Trader Joe's)
1 cup fat free half and half
16oz frozen organic broccoli
2 carrots, grated (or 1 cup carrot shreds)
2 garlic cloves, minced
1 tsp salt
1/4 tsp black pepper
4 Tbls corn starch
2 Tbls water
1 cup shredded 2% sharp cheddar cheese


1. In a large microwave safe bowl, place the grated carrots and top with the frozen broccoli. Microwave on high for 4-5 minutes, until broccoli is thawed and carrots are soft.

2. In the bowl of a food processor, addd the broccoli and carrots and pulse until finely chopped.


3. Transfer chopped broccoli and carrots to a large saucepan. Stir in the vegetable broth, half and half, minced garlic cloves, salt, and pepper. Bring to a boil.

4. While waiting for the soup to boil, mix cornstarch with water to make a slurry. Once soup comes to a boil, stir in slurry, and cook over high heat until thick.

5. Reduce heat to low and stir in cheese.

6. Ladle into bowls and enjoy!


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6 servings | 3 Weight Watchers PointsPlus

Wednesday, January 22, 2014

Sloppy Taco Joes

This week has been a crazier week than usual. I find that when my schedule is packed, eating well is the first thing that goes out the window. I was determined to keep it simple, yet make sure I was following my Weight Watchers Simple Start plan. I feel better and more in control of myself, my emotions, and my hunger if I just take an extra five minutes to plan out my meals.

Here's something I whipped up before I went into work. Who doesn't like a 3-ingredient recipe? That's all it takes to make these Sloppy Taco Joes. It took all of about 15 minutes to cook and divide into containers. It made 4 meals, and instead of the bread, I served it with a 1/2 cup of quinoa and a piece of fruit. It was a quick and easy lunch.

If you're doing Weight Watchers, this is a Simple Start meal or 4 PointsPlus for just the Sloppy Taco Joe mixture.




Saturday, January 18, 2014

Salted Hershey Kiss Popcorn

Week one of Simple Start is done, and I'm down .8lbs. It wasn't what I wanted, but anything moving in a downward direction I'll take! Jennifer, who weighed me in, reminded me the small numbers are good, safe, healthy, and mean I'm not swinging around with big losses and big gains. She's right.

The theme this week was, "You can't eat it if you don't have it." How right is that? I do all of my shopping for the week on Saturday, and I find by Thursday I'm out of food but I don't want to go to the store because I'll be going in two more days for my big shopping trip. That's the day I struggle with the most - I want to go out to eat "because there's nothing in the fridge." So when I went to the store today, I tried to be aware of that and plan food that can be made on those two final days before my grocery trip on Saturday.

Something else I realize I needed to plan are snacks because I've found myself very snacky in the evenings. Most of the time I try to ignore it, but this week I just wanted to indulge. What's your go-to snack right now? One of the snacks my Weight Watchers leader Noelle shared that she makes was a Fiber One brownie, fat free Cool Whip, and strawberries. Lots of volume in that snack so you feel full afterwards!


As I was thinking about snacks that would fit into Simple Start, would be kind to my indulgence points, yet truly feel like an indulgence, I settled on my own version of "gourmet popcorn." I discovered Trader Joe's Reduced Guilt Air-Popped Popcorn is 3 PointsPlus for 2 1/2 cups, and it's a Power Food! Heaven! It's also very bland, so I'm going to look at it in a positive way: it's a blank canvas and ready for me to add my own fixings. And if I'm going to add something to this canvas, it's going to be chocolate. Chocolate, glorious chocolate. One ounce of chocolate is 4 PointsPlus. I did the math: 6 Hershey Kisses is one ounce, 4 PointsPlus. I can do that. Drizzled on the popcorn and sprinkled with sea salt? YES.

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Salted Hershey Kiss Popcorn

2 1/2 cups (1oz / 28 grams) Trader Joe's Reduced Guilt Air-Popped Popcorn
6 Hershey Kisses (or 1oz chocolate), unwrapped
Sea Salt
Sandwich sized Ziplock bag

Line a small tray with foil or wax paper. Place popcorn on the tray in a single layer. Try to fill in the holes as much as possible - you don't want the chocolate falling through the cracks.

Place the Hershey Kisses in a small microwave safe bowl and microwave for 30 seconds. Stir, and then return for another 30 seconds. The kisses should be melted; if they aren't, microwave on 10 second intervals.

Spoon the melted chocolate into the sandwich bag - try to get it as much in one of the corners as much as possible. Snip a tiny corner off of the bag and drizzle over the popcorn. Immediately sprinkle with the sea salt. Don't be stingy with it - the popcorn isn't salted so it can use the help.

Eat now for a slightly messy treat, or leave on the counter for the chocolate to harden. Eat or store in a quart sized bag for your next snack attack.


















Sunday, January 12, 2014

10 Minute Lentil Taco Bowl

After weighing in at my Weight Watchers meeting, I made the decision to reset the scale. Resetting the scale means a fresh start. All of my previous weight records - the gaining, the losing, the gaining, the losing - is erased.

I had made the same decision in February of last year, hoping it would kick start something in me.

It didn't.

To be honest, as much as I was frustrated and wanted to change, I just wasn't willing to put in the effort to make the change. I'd put in the effort a few days out of the week and then not the rest. I wanted to lose weight doing what I was doing - not being 100% committed. I ended up gaining an additional six pounds on top of ten that made me reset the scale the first time around. Sixteen pounds. Yikes. It just felt like that number kept hanging over my head. Even though I was losing weight, I never saw the negative number because the booklet kept showing me that I was still up pounds. That number was slowly being chipped away, but I didn't really see the progress. So I decided to erase the whole thing and start fresh again. I can now see the progress - down .4lbs this week. I need to keep chipping away at my ultimate goal, but it feels good to see that minus sign and not that plus sign.

In the spirit of new and fresh starts, I decided to try Simple Start for a week. Actually, I've decided to combine tracking with Simple Start. The point of Simple Start is to eat Power Foods since they are the most filling - and eat until you are satisfied. Not full, but satisfied. No measuring, no tracking, just keep it simple by focusing on the Power Foods. To help me keep a handle on what I'm eating, I'm going to track/measure as I go along. It's been a really great challenge to see what meals I can create based on Power Foods.

Here's something I came up with using lentils. It really took me all of ten minutes to make - thanks to a package of Trader Joe's Steamed Lentils. The longest part is just waiting for the lentils to simmer with the taco spice. Build the bowl however you want. I used brown rice, but feel free to use quinoa or even polenta. Whatever floats your boat!

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10 Minute Lentil Taco Bowl

1 package of Trader Joe's Steamed Lentils  - or - 2 1/2 cups cooked lentils
2 Tbls homemade taco seasoning or 1 taco seasoning packet
1 cup of water
1/2 cup brown rice per person/serving
Lettuce
Pico de gallo
cilantro
green onions
2 Tbls fat free Greek yogurt per serving

Place the lentils in a medium sized saucepan with taco seasoning and water over medium high heat. Bring the mixture up to a hard simmer and then turn down to simmer. Stir occasionally and cook for about 10 minutes until the lentils are heated through and spices are absorbed. Serve 1/2 cup of lentil mixture over 1/2 cup brown rice. Top with veggies and fat free greek yogurt. Enjoy!

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5 servings | 5 Weight Watchers PointsPlus 

Tuesday, January 7, 2014

Easy Lunch: Kashi Roasted Vegetable Pizza Fixed Up

I really, really wanted pizza.

I wanted greasy pizza.

But, I'm keeping my goal in mind, and I don't like how I feel after eating greasy pizza - mentally or physically. I'm trying to get back to basics here. If I can't eat in freedom (meaning, if I can't eat it without over-doing it or hating myself for eating it), then I don't eat it. Sometimes I can eat greasy pizza in freedom; sometimes I can't. Right now, as I crawl my way to my goal, I can't. BUT, I can eat a healthier version in freedom.

Here's how I do it...

Kashi Roasted Vegetable Pizza, fixed up. One serving, not fixed, is 1/3rd of the pizza for 6 Weight Watchers Points Plus. It makes a great base for additional toppings.

To this particular pizza, I added 1/2 cup wilted spinach (pop two big handfuls of baby spinach in a bowl and microwave for one minute to wilt), 2/3 cup Weight Watchers Mexican Blend Cheese, and 16 (Margherita) turkey pepperoni slices, a sprinkle of dried oregano, and a dash of red pepper flakes. Pop it in a preheated 425 degree oven for 12 minutes or so, and cut into thirds when it's done. Each third is 8 Weight Watchers Points Plus. I pack the other two servings up and enjoy them for lunch/dinner later in the week.

It's pretty satisfying and hits my craving without guilt!

Saturday, January 4, 2014

Simple Start To Losing Weight

One thing I love about a new year is the feeling of a fresh start, a clean slate. I know I can do that easily each day, but I feel like a new year gives me the chance to step back and look at the big picture and plan from there.

One of my goals for this year is to go to Weight Watchers for free. I've been paying my monthly dues for awhile now and haven't reached my weight loss goal. I'm dedicated for a few weeks, and then I stop being dedicated and gain back what I've lost. It's annoying, and it's my own fault. My weight is a life long battle, and it's kind of stupid to be tangled up in something so ridiculous for so long. Know what I mean? I think last year I gave myself a reprieve after an extremely difficult 2012, but looking back, I pretty much wasted 2013 in terms of getting myself back on track. So, I'm ready to buck up and do this thing...not because it's a new year, not because it's "resolution time," but because I'm continuing the process of what I already started about three months ago. I'm already down several pounds, and I'm working on keeping the number going downwards.

One of the things I love about doing Weight Watchers is there are no restrictions on food, literally. I saw a commercial for another weight loss service on TV and the host said, "Can you have mac and cheese? Ummm...nooooo...of course not, but you can have [this weight loss system's] version and it's good!" With Weight Watchers, I can have the real mac and cheese because it teaches me how to account for indulgences. When I first started with the program, I was a little confused by the points and just wished they had a program that I could follow with recipes to get me going. I'm so excited they've now released a version of the program called Simple Start, complete with recipes.

It's a two week program with an emphasis on what Weight Watchers calls "Power Foods": lean proteins, fruits, vegetables, whole grains, fat-free dairy and dairy substitutes. It's truly a no-brainer way to lose weight for those who are just starting out. It's also a great shot in the arm for those of us who have been doing the program for awhile. As long as you eat Power Foods until you are satisfied, there's no need to count. There are also 7 extra "indulgence" points for items that aren't power foods, like chips, jam, butter, ice cream, etc.

Simple Start has some seriously easy, no-brainer, meal ideas, plus ideas on how to create your own meals. There's also a Simple Start app for the iPhone and Android, so you can easily access the recipes. It really takes the guess work out of what to eat. Since I'm still not doing a lot of gluten or dairy, I'll just follow the alternative ideas the guide provides.

So why am I telling you all of this? Because I've been there. I remember what it was like to start losing weight. It should be easy - "eat less and move more" - but for those of us who battle weight, it feels complicated. I've had great success with Weight Watchers (when I follow the program!) and I love that they've made it even easier for someone to get a jump start on life change. If that's where you are, I just wanted you to know there's something out there that can help you get the ball rolling.

Here's to a great 2014!

Erin


(PS - really, Weight Watchers isn't paying me to talk about them. Everything I said, I said for free and on my own. I'm a middle child like that.)

Thursday, October 3, 2013

Shockingly Good Pumpkin Chili

Seriously. Yes. There's pumpkin in this chili recipe. Why "shockingly good?" Because...who actually expects pumpkin in chili to be good, right?

This is exactly what my family considers "weird" cooking, so I made it and took it into work. They were a little leery about pumpkin in the chili, but it got nothing but big thumbs up. The pumpkin is very subtle and makes the chili very creamy. Plus, it's a nice nutrient boost. It's very hearty, meaty, and filling, and a 1-cup serving is only 4 Weight Watchers PointsPlus. I was ravenous at lunch, so I ate two cups for 9 PointsPlus and it totally hit the spot.

The chipotle peppers in adobo sauce add a nice, smokey heat. If you've never tried them before, try 'em for this recipe. Just package the rest of the peppers and sauce up in a sandwich baggy and freeze for your next recipe...or for when you make this again.

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Shockingly Good Pumpkin Chili

2lbs of lean ground beef (93/7)
1 large onion, diced
1 large green pepper, diced
1 zucchini, diced
8oz sliced baby Bella mushrooms
14.5 oz can diced fire roasted tomatoes
15oz can tomato sauce
15oz canned pumpkin
1 cup water or broth
2 chipotle peppers in adobo sauce, chopped, plus one heaping tsp of sauce
2 Tbls chili powder
1 Tbls unsweetened cocoa powder
1 Tbls cumin
1 Tbls coriander
2 tsp salt
2 tsp paprika
1/2 tsp cinnamon

Cook the ground beef in a large skillet on the stove until it's cooked through. Drain and transfer to a big slow cooker.

Add in remaining ingredients and stir to combine.

Cook on high for 4 hours or low for 6-8 hours. Alternatively, mix in a big pot and cook over medium heat on the stove for a couple of hours.

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11 servings | 4 Weight Watchers PointsPlus per serving

Thursday, June 27, 2013

Asian Peanut Penne

Branching out this morning and deciding to try something different for lunch!

I picked up a box of gluten free brown rice pasta. I haven't had too much success with gluten free pastas. It seems like the noodles turn to mush fast. I discovered cooking them one minute below the instructions on the box seems to be curing that issue.


Asian Peanut Penne

...Mix...
2 cups cooked, cooled penne (4oz dry)
2 cups broccoli slaw mix (with red cabbage and shredded carrots)
4 scallions sliced diagonal

...In a separate bowl whisk...
1 1/2 Tbls natural peanut butter
1 1/2 Tbls Tamari (soy sauce)
1 1/2 Tbls sesame oil
1 1/2 Tbls lime juice
2 Tbls water
1 tsp agave
1 small clove garlic, minced

Stir all together and enjoy! Makes four 1-cup servings - 5 Weight Watchers Points Plus per serving.

Thursday, May 16, 2013

Pineapple Pepper Chicken | 8 WW P+

As my kid bro would say, "Just call me butter, 'cause I'm on a roll!"

Seriously, I'm hitting some cooking home runs here with my experiments. I'm working on recipes that are simple to make, freeze well, and tastes as good reheated as it did coming out of the pan. If you have any recipes like this, feel free to share! I've been spending too much money on the pre-made frozen meals. Purchasing the organic, gluten free, dairy free meals - which run an extra $2-$3 over the "standard" frozen meals - is delightfully convenient, but really puts a dent in the budget. I'm mystified how a frozen meal, which uses fresh ingredients, no weird unrecognizable preservatives, could cost so much more. I'm not the only one who thinks that's backwards, right? I appreciate the convenience though, so I'm glad it's there for when I need it. But... I need to really kick my laziness in the backside and just start making my own meals again. Sigh.

This recipe got a thumbs up from my dad. In case you don't know, my family thinks I make "weird food," so to have an endorsement from my day... that's big stuff.

Quick recipe notes: if you don't like quinoa, you could use cooked rice, cous cous, or another grain - whatever floats your boat. Not keen on frozen peppers and frozen pineapple? Use fresh by all means. Frozen is what I had on hand. Want to make this completely gluten free? Use Tamari or coconut aminos in place of the soy sauce.


Pineapple Pepper Chicken 
Serves 4 | 8 Weight Watchers Points+ per serving (1 cup of Pepper Pineapple Chicken over 1/2 cup of prepared quinoa)

2 tsp coconut oil
1lb uncooked boneless skinless chicken breasts, sliced into bite sized pieces
16oz frozen red, green, yellow pepper strips (like Trader Joe's Melange a Trois)
1 medium onion, sliced
1 1/2 cups frozen pineapple bits (like Trader Joe's Frozen Pineapple Tidbits)
2 cups cooked quinoa
2 scallions, thinly sliced


Sauce
1 1/2 cup chicken broth
1 lime, zest and juice of
2 garlic cloves, minced
2 Tbsp fresh ginger, grated
1/4 cup low sodium soy sauce
1 1/2 Tbsp cornstarch
3 Tbls water


Heat coconut oil in a large saucepan over medium/high heat. Add chicken and cook until almost cooked through, approximately 5 minutes. Add the onions and cook another 3-4 minutes or until you start to smell the onions cooking. Turn the heat up to high and add the frozen peppers and pineapple tidbits. Cook for 10-15 minutes, stirring occasionally, until the frozen items thaw and the liquid evaporates.

While the chicken, peppers, and pineapple cook, combine all the sauce ingredients from chicken broth to the soy sauce in a medium bowl. In a separate bowl, combine the cornstarch and water. Add cornstarch mixture to the rest of the sauce ingredients. Pour over the chicken mixture and stir until thickened and the sauce forms.

Spoon 1 cup of Pepper Pineapple Chicken over 1/2 cup of prepared quinoa. Top with some scallions, and enjoy!

Saturday, December 1, 2012

Baked Eggs in Salsa

The directions really should read, "Dump salsa in a dish, crack eggs over top, season, pop in oven, set the timer, sit down and watch 'Gone With the Wind' marathon, try not to burn yourself pulling it out of the oven or the roof of your mouth when you don't let it cool because you're too busy laughing at the scene where Scarlett makes the dress out of the drapes and all you can think about is the Carol Burnet comedy sketch."

'Cause that's kind of how it happened.

But it was still good and wickedly simple to make on a Saturday morning.

Tuesday, November 6, 2012

Pumpkin Pecan Granola


How could I have forgotten to share this recipe?

Last year I made this pumpkin pecan granola by the truck load. This year, not so much since this isn't apart of my raw foods lifestyle. But last year? Ummmm.... I stuffed pre-portioned baggies in my purse to take with me to work. I handed them out at my Weight Watchers meetings like I was the Great Granola Pusher. Practically every weekend I was making a batch. Yet I never shared the recipe with you.

My apologies.


Reasons why I loved this so much last year? It tasted like fall. It was crunchy and clustery - the way I like my granola. It had pecans in it, and I love pecans. It wasn't oily. It was low in fat and high in nutrition. It had pumpkin in it. It had pumpkin in it. And it had pumpkin in it.


I suggest getting some snack size baggies and pre-portioning the granola out otherwise you'll keep reaching for more and more and not realize that you've had too many servings. I took the oatmeal containers, wrapped them in pretty wrapping paper, and then store the baggies in there. Try sprinkling 1/4 cup (half portion) of the granola over some vanilla yogurt mixed with canned pumpkin and some cinnamon. YUM!



Pumpkin Pecan Granola
Recipe adapted from The Pastry Affair


3/4 cup pumpkin puree
2 tsps pumpkin pie spice
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup real maple syrup
1 teaspoon vanilla extract
2 cups old fashioned oats
2 cups quick cooking oats
1/2 cup pecans
1 cup puffed wheat
3/4 cup dried cranberries
1/2 cup raisins

Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.

In a large bowl, mix together the pumpkin puree, pumpkin pie spice, salt, brown sugar, maple syrup, and vanilla extract until smooth.

Add the oats, pecans, and puffed wheat, and stir until everything is coated and you have a moist mixture.

Spread the granola mixture on to the parchment lined baking sheet. I like to leave small clusters of the mix. Those are my favorite parts of granola.

Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes. Cool completely on the pan. Scatter the dried cranberries and raisins on top of the granola, toss, and then store the cooled granola in an air tight container.


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Servings 14 | Serving Size: 2 oz (or a scant 1/2 cup)
Calories: 165 | Fat: 4.1 | Carbs: 30 | Fiber: 3 | Protein: 3

{4 WW Points+}

Monday, July 30, 2012

No Cook Tomato Soup

I'm one of those people whose work schedules mean that I eat lunch and dinner at work. Trying to think of meals that are easy and portable had been challenging up until recently. I used to live on Lean Cuisine or Weight Watcher's meals because they took the guesswork and messwork (I made that word up) out of one meal of the day. I could eat one meal with a piece of fruit and maybe a side salad if I was feeling up to it. Or hungry.

"Wow - those Lean Cuisines make me feel stuffed. Said no one. Ever."

Seriously. Am I the only one to eat one of those things who afterwards felt like driving to get a cheeseburger because they felt shorted in the lunch department?

One of things I love about the raw food lifestyle is there's no cooking, no reheating, the food is easy to pack, it's fresh and colorful, and my hunger is always satiated. There's minimal mess in making food too, which is exactly what I need right now. I need easy. I need uncomplicated. I need fast. I'm just in one of those moods where I don't feel like using my brain cells to make dinner.

Know what I mean?


This tomato soup has become one my new favorite meals because there's minimal prep work, everything goes into the blender, and it's done. I pack it up into a mason jar, and that's dinner. It's also very inexpensive to make right now since tomatoes are in season and gardens are overflowing with herbs - I know mine sure is! If you have an abundance of tomatoes from the garden, this is an easy way to use them up.

I've written out a basic recipe but consider it to be freeform. The only thing I measure when I make this is the olive oil, just to be sure that I'm not going too crazy with it since I'm still working on reducing my body weight. Not all fat is created equal, so keep in mind that olive oil is one of the "good guys" - a healthy, monounsaturated fat that has polyphenols, which are natural antioxidants. In addition to the antioxidants in the extra virgin olive oil, you'll be receiving lycopene from the tomatoes, which protects the cells from free radicals. Tomatoes are also very high in Vitamin C and potassium.

Make sure you are using the best ingredients you can get your hands on, preferably organic. The quality really comes through in this soup. You may even want to make a really big batch to freeze and reheat on a chilly winter day.


No Cook Tomato Soup
2 large tomatoes, seeded and roughly chopped (around 4 cups chopped)
1 red bell pepper, seeded and roughly chopped
1/4 of a medium red onion
1/2 - 1 garlic clove
5 large basil leaves
3 stems oregano, leaves removed and stems discarded
1/2 tsp fennel seed
1/2 tsp salt
2 Tbls extra virgin olive oil
Crushed red pepper flakes, optional


Directions:
Put everything in a blender and blend for at least one minute or until smooth.

Serves: 2


6 Weight Watchers Points+ counting veggies
4 Weight Watchers Points+ not counting veggies

Wednesday, July 25, 2012

Chocolate Berry Zucchini Smoothie

Anyone else feel like they have zucchini coming out of their ears? Last year I was begging, dreaming, wishing, and hoping some kind soul would leave a few zucchini on my front porch for Sneak Some Zucchini On Your Neighbor's Porch night. Not a one showed up on my porch, by the way.

But this year?

Ohhhhh...this yearrrrr.

This year, we will be the ones to sneak zucchini on to my neighbors' porches.

My brother planted a garden at his house, so in addition to our garden, we overfloweth with zucchini and cucumbers.

No joke, my parents came home from my brother's house with this 5 gallon bucket filled with zucchini and cucumbers. A few of the zucchini could double as a baseball bat.


Not that I'm complaining, mind you. I asked for zucchini, and I got it.

We've already shared the wealth with friends and family, but we still have quite an abundance. We've made a zucchini cobbler, zucchini fudge cake, zucchini bread, and zucchini cake, but none of those options are super friendly to the waistline.

At this stage of the zucchini game, I want to eat it and not know that I'm eating it. Know what I mean?

Hence, zucchini in a smoothie.


I'm dead serious about putting zucchini in a smoothie. It's desperate times and I think this has become my favorite way to eat it. For reals, y'all. I mean, last year I made zucchini pancakes and zucchini brownies that were good, but this is just too easy. Zucchini has virtually no flavor, which is why it's so great in sweet things. Plus, by eating the zucchini in its raw form, you're getting the max amount of benefits from the zucchini. They are low in calories, high in Vitamin C, and a good source of folates, Vitamin A, manganese, and potassium,.

I used a normal sized zucchini here, but if you're trying to use up a zucchini the size of a baseball bat, you'll need to scrape the seeds out, for sure.


Chocolate Berry Zucchini Smoothie

1 cup roughly chopped zucchini
1 cup frozen mixed berries
2 Tbls cocoa powder
2 tsps agave
1 Tbls almond butter
3/4 cup almond milk

Combine all the ingredients in a blender until smooth. Drink it up!

Friday, July 13, 2012

Cantaloupe, Fig & Olive Salad

As I was making this salad, a thought occurred to me.

It cost $6.99 for the figs you see in this picture. There's no way the old me would have have dropped that for some figs.

The old me, however, wouldn't have balked at dropping that same amount on a Whopper with cheese, fries, and a Diet Coke. As a matter of fact, I might dine at Burger King one day and Wendy's later in the week. And then I would have dinner out with family or friends.

I wouldn't have spent $6.99 for some fresh, organic Brown Turkey figs because they were too expensive, but I would have easily dropped nearly $30 on fast food meals.

Crazy logic, huh?

After eating the fast food - and I enjoyed the taste of every bite - my stomach would feel heavy and full, yet I'd crave something else...something sweet. How could I possibly fit anything else in? But I could. Then I'd get upset with myself for hiding in a parking lot to eat my meal because I didn't want anyone to see me or say anything to me. Physically and mentally I was doing myself zero favors.


This lunch is a stark difference. After eating this salad, I felt good. No guilt for eating it. No need to eat anything else. No mid-afternoon slump. No need to hide what I was eating. I loved the colors; I loved the way it looked; and it made me feel happy. I also loved the added benefit that had for my body.

  • Cantaloupe has one of the highest sources of Vitamin A of any fruit. It's also rich with beta-carotene, potassium, Viatmin C, and B vitamins.
  • Figs have the highest level of calcium of any fruit, plus they are rich with fiber, potassium, iron, B vitamins, and magnesium.

I like to imagine the nutrients working as band-aids to help heal my body. I'm letting the Lupron do its thing, but I'd like to give it as much support as possible. And it feels good to do something positive for myself.

This salad is very free form. If the idea of olives with fruit scares you, feel free to leave them out. I used Black Beldi Olives - a brine cured olive - that is quite salty. I love the burst of salt with the juicy sweetness of the cantaloupe and fig. The basil adds a bit of bright licorice flavor. If you're not a fan of basil, try rosemary or mint. If you want to be extra decadent, drizzle the slightest bit of honey over the fruit. Delicious!

Local to the Baltimore area? I picked the organic cantaloupe, organic figs, and olives up at MOM's Organic Market in Jessup.

Cantaloupe, Fig & Olive Salad 
1/4 cantaloupe, sliced thinly
3 figs, quartered
4 olives, quartered
1 Tablespoon sliced almonds
2 fresh basil leaves, torn
pinch of black pepper 
On a plate or to go container (like me), lay the thinly sliced cantaloupe down first. Sprinkle with black pepper to taste. Arrange the fig quarters next. Sprinkle the olives, almond slices, and basil leaves on top. 
Eat in freedom and enjoy!

Wednesday, June 27, 2012

The Beginning of the New Me - Part 2

After I finished the Baltimore Women's Classic 5K, it was time to face another issue. My feet. They were killing me. The second I stood on them, I felt a stabbing pain in my heels. I could barely walk. I visited a podiatrist and he said I had something called "plantar fasciitis." PubMed Health describes it as an "inflammation of the thick tissue on the bottom of the foot. This tissue is called the plantar fascia. It connects the heel bone to the toes and creates the arch of the foot." Either way...I HURT. The cause? Me trying to run. Basically, he told me in a nice way, I was too fat for my feet to be able to run. I had given myself plantar fasciitis and the only way to fix it was to stop trying to run, do certain stretches, wear only tennis shoes, and ice my heels. He left out "and lose some weight, fatty" but I knew that was part of the equation. How in the world was I suppose to lose weight if I couldn't exercise?? I HAD to lose weight. Plus I was going on a cruise in November, and I had to at least be mobile!

I tried on my own, but the scale wouldn't budge. I decided I couldn't do it on my own anymore, so I did some research on weight loss programs. I landed on Weight Watchers because they were the only ones that didn't involve buying pre-packaged food. I knew, in order for me to lose and keep the weight off, I had to do it without special foods and learn how to lose weight by being able to make my own food. I walked into Weight Watchers on August 28th, 2010, and stayed for the meeting. It was like every comedy sketch I had seen - all these people talked about was food. I wanted to laugh! But I was inspired by the people there who were openly sharing their struggles. I decided to give myself three months. I didn't even tell my parents until about the third week. For so long I had talked about losing weight, it was time for me to shut up and just do it. So I did it. Right after I got myself a final farewell Five Guys Burger and Fries for lunch. Literally. I went to Weight Watchers, signed up, and got a cheeseburger and fries for lunch. Isn't that an indication of the change that needed to be made? Sheesh!

By the time my cruise had rolled around, I had lost 15lbs in two months. I even lost 4lbs on the cruise! I was finally feeling successful. The pain in my feet was starting to lessen. And more importantly, the pain in my mind and heart from the "incident" was starting to lessen. The one thing that I've learned during my weight loss journey is it's not just about confronting a number on the scale - it's about confronting the reasons and the emotions behind why the weight was gained in the first place. The more that I addressed my weight, the more I kept reliving the "incident." The weight I carried around was a burden and a reminder of the insulation I had built to protect myself. As I shed the weight, it also meant having to shed the hurt. Part of me had become accustomed to the hurt, if that makes sense. I had lived with it so long, it had become part of me and I had to be willing to let it all go if I had truly forgiven that man. In November 2010, I ran into an acquaintance, someone I only knew by his first name. He seemed uncomfortable, but that's because he was trying to work up the nerve to share with me that I knew his brother - "the man." He didn't know the specifics of what happened, but he wanted to apologize to me on behalf of his brother for the harm he did to me. I can't imagine how difficult it was for him to talk to me about that. But I realized that I hadn't forgiven his brother like I thought I had. God gave me the opportunity to see that I still had work to do in regards to forgiveness. But I resisted the opportunity and turned back to what always comforted me in the past: food. Over the next two weeks, I ate and gained 4lbs. He had invaded my world again, and I wanted to rebuild the insulation. I was so mad at him all over again. I realized that I was scared to let go of the hurt that he had caused. If I let go of the hurt, then what did I have to hold on to? Truly, letting go of the hurt meant that God could have filled that space with something fantastic, but for some reason I kept choosing the hurt because it was familiar.

I reminded myself that all of these emotions were part of the journey, and I didn't want to blow the progress that I had made. I learned that when I was stressed I would pig out. I used food to calm me. I would also use food as a reward for when something good happened. When I celebrated completing my first 5K, I went to Five Guys. It's pretty obvious I have a thing for Five Guys, isn't it? I also used fast food as a crutch. Instead of planning food, I'd convince myself that I was too busy to make lunch so I'd have to get Burger King or Wendy's or Chick-fil-A. I noticed that failure to plan equaled failure at the scale, and disappointment with myself. There were some weeks where I stayed the same, and I was okay with that because it meant at least I was dealing with whatever issue popped up without going to food. At some point I realized that I was tired of being disappointed in myself and by myself, and it was stupid for me to continue to do things that made me hate myself. I decided to start doing less of the things that made me hate myself and more of the things that made me proud of myself. If I knew I couldn't eat out and come away feeling proud of myself, I didn't do it. If eating a second helping of something was going to cause me to feel hatred or disappointment toward myself, even if I had the Weight Watchers points for it, I didn't eat it. If watching TV instead of going for a walk made me feel disappointed in myself, I went for the walk. I didn't succeed at doing this 100% of the time, but "do less of the things that cause disappointment in myself and more of the things that make me proud of myself" was a guiding principal for me and still is today.

During the winter months I joined a gym to keep myself active. I also had set a goal to be able to drastically improve my time at the the 2011 Baltimore Women's Classic 5K. I practiced running for 30 seconds every two minutes or so and would gradually build up my time. The important thing with exercise, for me, was to just do something. When I first started exercising at the beginning of the prior year, I could barely do 10 minutes at 2.0 on the treadmill. My brain, lungs, and legs screamed at me to stop. But I did it. The next day, I did it again. And I did it again after that. I told myself each time that I would look back on this day and remember where I started. I remember going for a walk in my neighborhood and being able to only "run" for 10 seconds. It felt like torture. But I told myself that I was laying the groundwork for Future Erin to live out her dreams. I needed to suck it up and do it for her. And I reminded myself that, a year prior, running for 10 seconds wasn't even an option. Each time I got out there, I could do a little more. My goal was to be able to feel successful at the 2011 Baltimore Women's Classic and do my best race.

By the time the 2011 Baltimore Women's Classic 5K rolled around I had lost 30lbs with the guidance of Weight Watchers (45lbs total) and a lot of hard work. This time I did the BWC with some wonderful women that I met through Weight Watchers. It was amazing seeing each of these ladies succeed at completing their race. I ran/walked my best race, and I was so excited to cross the finish line. I secretly hoped to be finished the 3.1 miles in 40 minutes, and I finished in 38:24 with a 12:22 pace. I shaved 10:52 off my time from last year!! I can't tell you how exhilarating it was to cross the finish line and know that I had given it my best.

Over the next two months, I continued to be diligent about my walking/running and did the River Valley Run in August for the very first time. I had always photographed it and secretly wished that I was like the people doing the run, so I made the decision to just do it. Unfortunately that day I was feeling miserable with a head cold, but I did it anyway. That was another big change for me. Before I would have backed out, but this time, I did it. I didn't worry about beating my time from the BWC, I just enjoyed the scenery and was thankful that I could complete the race - and I did it in 40:30. Not bad for being sick and not really trying!

By the time the fall came around, I found myself losing steam. I knew that come winter I would lose motivation and not want to work it. It's my pattern. So I decided that I needed to change that pattern. Also, I had hit a plateau and I couldn't seem to bust past a certain number on the scale. I had felt good that I had lost all the weight that I had gained from "the incident," but I was stuck at the weight I was when it all started. Mentally, I felt like if I could separate myself from that number than it would give me a clean break from what happened and I could put it behind me. I didn't realize the work God was going to do in me about that number over the winter months.

Read Part 1 of the story here.
Read Part 3 of the story here

Wednesday, May 30, 2012

The Green Smoothie

"Blech," my mother said as she looked at me with her nose scrunched up. "Guess that's what you're having breakfast, hmmm?"

"Aaaaahhh," I said as I took a swig of my green smoothie. "It's so creamy and sweet. I can feel the vitamins and nutrients making the cells in my body spring to life!"

She rolled her eyes, grabbed her high fiber cereal topped with strawberries and left me to my mess.

I didn't used to be a smoothie girl, but since I've decided to make organic vegetables and fruits my primary source of food, I've jumped on the green smoothie bandwagon.

I like to use 2 cups of spinach as the base. Spinach is high in Vitamin A, Vitamin K, Vitamin C, manganese, iron, zinc, and so much more. Occasionally I'll use a combination of spinach and kale or just kale, but I really prefer spinach because the kale can taste bitter. To me, the spinach has no flavor in the smoothie.

Once I've got my spinach set, I'll add half a banana or avocado to make it creamy; 1/2 cup of frozen fruit to make it cold; some water, coconut milk, or almond milk to thin it out; and then I might add in some flax seeds for additional omega 3's and fiber. I will sometimes add in a tablespoon of a nut butter to make it extra satiating if I know I'm not going to be able to eat lunch at my usual time.

I know it looks weird. It's so...so... green. But I promise - all you will taste is the fruit and their sweetness.

Do you have smoothies for breakfast? What do you typically put in your smoothie? I'm looking to try something new - non-dairy - and would love to hear your suggestions.





























Tuesday, January 10, 2012

Homemade Cinnamon Almond Butter

Seriously? I don't know why I've waited so long to do this.

Maybe because it means hauling out the food processor. Maybe it means that it could somehow turn out potentially disastrous, and I don't want to waste an expensive ingredient.

Whatever my fears, I was proven wrong.

And now I'm fearless.

Homemade almond butter is beyond easy and it tastes better than what you can buy in a jar. For reals.


Saturday, July 23, 2011

Spiced Plum Sorbet

If you're part of a CSA (Community Supported Agriculture), chances are you have some plums sitting on your counter or you're about to get some in your next box. My friend Jack and his family are part of a CSA and happened to get more plums then they could eat. He asked me if I'd like some and I said, "No."

Psych!

Me??

Turn down free produce???

Monday, July 18, 2011

Zucchini Pancakes

This is the story of how I came to make zucchini pancakes.

(There's always a story with me, isn't there?)

The story starts with bananas.

Yes, bananas.

You see, in a house without central AC, all produce must be eaten as soon as it's purchased. Why I decided to purchase a bunch of bananas that I couldn't possibly eat within 48 hours is beyond me. I had four bananas that needed rescuing right away. I hit up one of my favorite recipe inspiration sites, TasteSpotting, and found this recipe for Banana Rosemary Baby Bundt Cakes w/ Rosemary Brown Butter Icing.

They were UH-MAY-ZING.

This is a "must make in your lifetime" kind of recipe. I shared the link on Twitter, and got a tweet back from Wendi at Bon Appetit Hon who offered to trade some jam for one of my mini bundt cakes. Who am I to turn down another food blogger's jam??

Saturday, July 16, 2011

Death By Laundry OR Open Faced Tomato & Herbed Goat Cheese Sandwich

I'd like to state that laundry washed with detergent smells awesome. Laundry washed without detergent, doesn't. That's a little tip from yours truly. I learned that the hard way. You're very welcome.

This open faced tomato and herbed goat cheese sandwich was my reward after doing three loads of laundry today.

THREE, MASSIVE, GINORMOUS, SUPER DUPER, HUMONGOUS LOADS OF LAUNDRY.

I hate doing laundry.

Have I mentioned that?

Yeah, I think maybe I have.

My mother would tell me if I did it more often, I wouldn't have Mount Laundrious in my room.

She's probably right. Probably.

But then I'd have to find something else to whine about. It's not like it would take me long to find something else to whine about; I am female after all. (Ba-dum-dum! That was for the fellas and understanding women.) But, I really want this strained relationship to work. So I try. But the laundry bit back at me today.

As a matter of fact, my laundry nearly killed me.

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