18 May 2011 Comments Off
28 Mar 2012 Leave a comment
I posted this link in a group I belong to on Facebook for healthy weight loss foods. In the months following my weight loss surgery, I’ve done a lot of research on healthy foods. I want to eat a healthy diet (but not be ON a diet if that makes sense). This is part of what I posted about the link.
I get ‘poo poo’ed’ a lot for my love of nuts and other healthy fats but in moderation they are fantastic for you (too much of anything can be bad for you, after all). I feel sometimes Americans are a people of extremes. Fat is ‘bad’ for you so Americans don’t just eliminate the fats that ARE bad for you, they go to the extreme of eliminating the healthy fats, too. Fats your body needs. http://www.sparkpeople.com/resource/slideshow.asp?show=51
I’ll admit, I’m a ‘full fat’ kind of girl. I DO pay attention to the KINDS of fat I am eating but, to be honest, I can eat so little. Why would I waste what little room I have on low fat foods that taste like crap? And if they DON’T taste like crap they are ‘usually’ (but not always) full of extra sugar or carbs to make them taste not like crap, or full of other processed crap your body doesn’t need. Also, to be honest, full fat foods leave me feeling sated for much longer. I also know not all lower fat foods taste like crap but the majority seem to.
Disclaimer: Your mileage may vary. I know what works for ME and MY lifestyle and MY body.
08 Feb 2012 4 Comments
So I’m going on my first ‘big’ vacation since my surgery. The husband and I are headed to Maui in just a bit, a trip we normally would not be able to afford but my incredibly generous in-laws are there and are paying for us to come meet them. This will also be my first time on an airplane in years. The last time I flew I needed a seatbelt extender, I bet I fit into a seat this time around.
I’m not too worried about being terribly strict with my diet or finding healthy low carb options while I’m there. There’s tons of fish and I can get FRESH ahi tuna and mahi mahi, which makes me very happy. My one real indulgence is going to be fresh pineapple juice but I’ll balance it out with some protein so my blood sugar doesn’t decide to go insane.
I really am very excited about this trip. I love Maui (I’d live there if I could manage it) and I could really use this time to unwind and destress. Maybe I’ll get brave enough to get in front of the camera for a few vacation pictures. Been a long time since I’ve done that.
25 Nov 2011 4 Comments
This is something I’ve been thinking about for awhile. I’ve noticed a trend in the post weight loss surgery world, one that kind of bothers me. I’ve noticed a lot of us (and I’ve been guilty of it myself so I’m not pointing fingers at anybody) turn into ‘mean girls’ after surgery.
An example. Someone posts a picture comparing a curvy girl (usually the lovely Marilyn Monroe) to someone who might be considered by most standards too thin. The comments on the thin girl are cutting. Some examples: That’s so gross! That’s unattractive! She looks sooooo unhealthy! That’s disgusting.
Those same comments posted on a photo of an obese woman would have us all frothing at the mouth, getting out the torches and pitchforks, and all out lynching the people making such insensitive comments. Why do we find it acceptable in the first case but not in the second? Is there really a difference between saying the obese woman looks disgusting or saying the thin woman looks disgusting?
In my mind? No, there’s not much difference. I’m no size advocate but, personal preferences aside, I don’t think either is acceptable. I wonder if some of us just forget how hurtful and hateful those kinds of comments really are.
What do all of you think? I really want to hear opinions.
25 Nov 2011 1 Comment
I hope everybody had a great holiday yesterday. We had a great day here filled with family and a dear friend who spends every Thanksgiving with us as her family is on the other side of the country. It’s become a tradition to have her here every year.
I have a post I’ve been working up to that I hope to have up sometime this weekend. It may rock a few boats but, eh, what can I say? I’m so not a people pleaser.
10 Nov 2011 3 Comments
This is a Betty Crocker recipe that is more of a stew than an actual chili. It’s soupier than most chilis but man is it yummy. I skipped the celery, personally. No nutritional information as your serving size and ingredients may vary. My husband and I both agreed, the blue cheese really made this recipe. He added more wing sauce to his bowl but he loves things REALLY spicy.
- 2.5 lb boneless skinless chicken thighs, cut into 1 inch pieces
- 2 medium stalks of celery, sliced (about one cup)
- 1 large onion, chopped (about one cup)
- 2 medium carrots, chopped (about one cup)
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained, rinsed
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 cup buffalo wing sauce
- crumbled blue cheese, if desired
- Spray slow cooker with cooking spray, mix all ingredients EXCEPT buffalo wing sauce and blue cheese
- Cover, cook on LOW heat setting 8 to 10 hours
- Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
- imabonehead: Tracey’s Culinary Adventures: Slow Cooker Mole Chicken Chili (traceysculinaryadventures.blogspot.com)
- Why I love my slow cooker (thegrassskirtblog.com)
01 Nov 2011 1 Comment
I’m not sure what to call this. I’m not even sure where the original recipe came from. All I can say is it was goooooood. Someone had posted it on a site I used to frequent and I thought it sounded pretty good. The recipe didn’t call for chicken broth but I thought it would add more flavor.
- 1 envelope Coconut Ginger Soup Base paste
- 2 tbsp mild curry paste
- 2 tbsp Goya recaito
- 1 tbsp olive oil
- 1/2 bunch chopped cilantro
- 1 bunch chopped scallions
- 2 cups halved baby carrots
- 1 pound boneless skinless chicken thighs cut into pieces
- 2 cups water
- 2 cups chicken broth/stock
Simmer approximately 2 hours
31 Oct 2011 Leave a comment
There are several version of this soup online, play around with the type of sausage and even the beans. This was super easy to prepare and delicious. We couldn’t find the sausage with Mediterranean seasonings so we used chicken and apple sausage instead. Yum. As usual, no nutrition information as your ingredients and serving sizes may vary.
- 12 ounces chicken sausage with Mediterranean seasonings, cut into 1/4-inch rounds
- 1 15-oz. can cannellini beans, drained and rinsed
- 1 15-oz. can garbanzo beans, drained and rinsed
- 1 28-oz. can whole tomatoes, drained and chopped
- 1 1/2 cups canned low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 1 small head escarole, chopped
- 1/4 cup coarsely grated Parmesan
- 2 tablespoons chopped fresh parsley
- Salt and pepper
Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.
Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.