Weight Loss

***So here is a post I wrote earlier this week. I kept going back and forth over whether I should post it publicly or keep it to myself.  But I know there are so many of you out there, losing weight and trying to do the best that you can, who can relate.

Let me know what struggles you are going through with this subject.***

There is so much attached to losing weight – the diet, the exercise, the excitement you feel as you see the numbers on the scale go down.  But there is sooooo much more than that.

Since January 1^st, I have seen my weight go down by 30 pounds (yay me)!  Most of this was accomplished by changing what I ate and becoming more conscious of what I am putting in my body. 

I don’t think I have ever kept weight off for this long before…I like it. 

Here’s the thing.  It also scares the CRAP out of me.  I’ve only told one person this so far, and it feels good to share with the rest of you.

I’ve come so far, but I am always afraid that I am one In-N-Out meal away from going back to my old way of eating.  What about the stressful weeks at work and home where it makes nearly impossible to meal plan and cook homemade meals?  Will one week be enough to throw me off the wagon?

I could easily get rid of all my bigger clothes, but I worry about what will happen if I gain all the weight back and I need to wear them again?

What the eff is wrong with me?!?!  I have spent 9 months losing this weight and THAT is what I worry about?  Haven’t I shown enough commitment to myself to even lose 30 pounds and keep it off?? 

Don’t get me wrong…I am beyond proud of myself and know just how hard I have had to work to get to this point.  I look in the mirror and don’t cringe anymore…some days I even smile.  I notice how I am more confident in the way I hold myself, the way I walk, speak, etc.

So why am I scared of failure?

I know I cannot be the only one out there with these fears.  Right??

Slow Cooker Lasagna

I found this recipe a few years back...I believe in a magazine. I have tweaked it so many ways, but here is the standard recipe.

Ingredients
1 lb. lean ground beef
1 jar of spaghetti or marinara sauce
1-2 eggplant diced (I do not peel it)
spices as you wish - basil, oregano, thyme, etc.
1-2 cup water (I start with 1, but add more if I add more veggies to the mix)
1 15 oz. container ricotta cheese
1 egg white
1 cup cheese, shredded (I like adding sharp cheddar for some kick)
spices as you wish - basil, oregano, parsley, thyme, etc.
5-7 dried lasagna noodles, no boil variety works the best

Directions

Brown the ground beef in your skillet and drain extra fat. Stir in spices, marinara sauce, eggplant and water.

In a bowl, mix the egg white, ricotta cheese, shredded cheese and spices.

Layer the bottom of the slow cooker with part of the meat mixture. Top that layer with some of the noodles (you will have to break a few up). Repeat those layers. Top the 2nd layer with the ricotta cheese mixture and finish with the rest of the meat mixture. Cover, set on low and let cook for 4-6 hours.

Enjoy!

***I always play around with this recipe. Tonight, I added a container of sliced mushrooms. Next time I plan on nixxing the noodles and making a "noodle" layer with sliced eggplant. What I like is how versatile this recipe it...you can use whatever veggies you have on hand.***

GF Pumpkin Scones

Autumn is my favorite season - no more 90 degree weather, I get to wear my cute sweaters, and I can start to BAKE!!  I have a great passion for cooking & baking...there's something so rewarding about making food that others can enjoy.  It's like I am giving someone a piece of my soul.

I have been reading a few studies that might link PCOS and gluten sensitivity, so I am trying to incorporate more Gluten Free (GF) recipes into our meals.

With that, I thought why not turn my favorite Pumpkin Scone recipe into a GF one?

This is my first attempt, so I may have some changes as I make it more often.

Ingredients:

1 cup quinoa flour
1/2 cup tapioca flour
1/2 cup ground millett
1 teaspoon xantham gum
2 TB stevia
1 TB aluminum free baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
5-6 TB Butter
1 cup canned pumpkin (level)
3 TB milk
1 egg + 1 egg white

Directions:
(Please note I have an electric oven, so my temps and times might be a little off from yours).

Preheat oven to 350 degrees (gas oven maybe 400).  Line a baking sheet with parchment paper.  Combine all dry ingredients into a large bowl and mix.  Cut butter into dry ingredients, until crumbly.

In a medium bowl, mix together pumpkin, milk and eggs.  Combine with the dry ingredients in the large bowl and and mix until the dough forms into a ball.

On a floured surface (I used a large cutting board), flatten dough into a rectangle about 1-inch thick.

Use a knife dipped in flour to cut the dough into 12 triangles. Place on baking sheet covered with parchment paper.

Bake at 350 for 12-14 minutes, until a golden brown color.  Place on rack to cool.

For glaze:

1 cup powdered sugar
1 TB vanilla extract
2 TB milk
a pinch each of cinnamon, ginger, ground cloves and nutmeg (or your liking).

Once scones have had a chance to cool off, either drizzle or use a brush to glaze the tops.

 

I plan on enjoying mine with a nice hot cup of pumpkin spice coffee!  :-)

I plan on tweaking this recipe as the season goes by...I will keep you posted with changes/variations.

Hello Blogesphere!!

Hello and welcome to my 1st blog post. How exciting!

I have wanted to start a blog for quite awhile, but for some reason have been too nervous to do so.  Well, not anymore.  I have spent the past year researching and learning about all aspects of health and nutrition.  In the process I have lost 30 pounds and am hoping to lose about 30-40 more.

While I do not want to stereotype this blog into one topic, I will probably focus on health 90% of the time.  The other 10%, you ask?  Well, a girl's got to have fun and splurge sometimes!

Thanks for reading my 1st (hopefully of many) post!  :)