Archive for February, 2012

Just checking in – still going strong on program and even taking all the herbs my herbalist has me on as well…I’ll blog about that later (note to self: write blog about crazy herbalist)

The Good: Been on program 100%

The Bad: Still fat

The Ugly: Still having problems fitting into my fat clothes.
I had a yummy dinner last night that I had forgotten about until I was looking in the freezer for dinner ideas and stumbled across some ground chicken and remembered my love for Asian Lettuce Cups.

  Asian Lettuce Cups

Ingredients:

5-8 oz ground chicken

2 c diced veggies (I use a mix of zucchini, peppers, onions, broccoli, & celery)

butter/bib/boston lettuce leaves (or can use romaine leaves)

bean sprouts to garnish

Sauce Ingredients:

1/2 tbsp reduced sodium soy sauce

1/2 tbsp olive oil

2 -3 drops sesame oil

ginger/garlic/red pepper flakes/splenda to taste

Directions:

Saute up diced veggies and remove from saute pan.

Brown ground chicken (season with sea salt & pepper)

While cooking the meat & veggies, combine all sauce ingredients

Put sauteed veggies back into pan, mix and reheat.

Push meat and veggie mixture to side and create space in the middle to pour sauce, let it heat up in the middle until it starts bubbling and then combine with meat and veggie mixture

Serve in lettuce cups with some bean sprouts and sesame seeds (if you want)

I lost 4 lbs today.  Can’t complain at that.

And now a recipe:

Chocolate Mug Cake

1 pkg Chocolate Drink ( replace with other drinks try with vanilla drink)
1 egg white
1 teaspoon baking powder
1 tablespoon olive oil
1 teaspoon splenda
Splash of vanilla

Put the drink mix in a big mug
Add enough water to bring it to a slightly watery pudding consistency, just enough to be able to mix easily
Add the other ingredients (egg white, baking powder, olive oil, splenda, vanilla )
Mix it like crazy with a big fork till it’s silky smooth
Put it in the microwave for 3 minutes ON TOP OF A BIG PLATE
Watch as it expands like crazy (and then it will deflate)
Let cool
Eat

*also have made in glass pyrex loaf pan and there is no chance of it overflowing then :)

* have also replaced the olive oil with coconut oil and it was delicious and choco-coconutty!

After months and months of dragging my feet I’m back in the game.  I’ve been on program for three days now and I feel like I’m in the right frame of mind to be successful this time around.  I’ve asked my coach just to tell me how much I’ve lost each week instead of worrying about a number.  All I’m going to worry about is 10 lbs at a time and the rest doesn’t matter.  Y’all would be proud of this fat kid too…I haven’t stepped on the scale…not even ONCE!  That is a fat kid miracle.

Anyway, I don’t have anything funny or long winded to say tonight, I just wanted to hop on and let you all know I’m doing it!  Oh and share this Valentines Recipe I found:

Cotton Candy IP meringue cookies

(phase 1-4)
1 packet IP raspberry jelly
1 cup granulated Stevia
8 egg whites at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt

Directions
1.Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2.Cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. The fit should be tight.
3.In a small bowl, stir the Raspberry jelly packet with the Stevia. In a large bowl, using an electric mixer, beat the egg whites with cream of tartar and sea salt until stiff peaks form. As you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. Spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (Do not seal bag, so that air can escape.)
4.Squeeze the bag to place golf-ball size dollops of meringue mixture onto the prepared baking sheets. For a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
5.Bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. Do not open oven door while baking. At end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. Store in airtight container.

*thanks Windsor CBP Spine Center for this delicious looking recipe.  I haven’t tried it yet but I will tonight!!

I went and saw my weight loss coach today.  YIKES!

I stocked up on food and I’m ready to get my diet on…but first my bff and I are going down to the local DQ to get Blizzards….Its classic fat kid…you all know me and I don’t dissapoint.

The Good: Saw my coach

The Bad: I’m the fattest kid on the planet

The Ugly: Saying goodbye to my fat kid ways with a Blizzard…oh and McDonalds for lunch too.
Fat Kid Out.

Before I even write this post I should add a caveat I’m sitting here eating a cinnamon bun as I write this…so don’t listen to anything I say.  Some “healthy lifestyle” blog I write huh?!

In all seriousness though, I’ve been away on vacation for a week, having a wonderful time with a very good friend of mine.  We pretty much ate our way through Vancouver (imagine the fat kid stumbling upon the knowledge that Dine Out Vancouver would be on while I just happened to be there…It was like a kid at Christmas?  Or maybe a better analogy would be a pig finding a trough full of truffles?).  As I sit here at the airport watching the planes come and go I find myself saying “Well fat kid, this is the end of the good times, diet starts tomorrow”.  And it got me to thinking how many times have I said that?  How many more times will I say it?  Will I ever have a normal relationship with food?  And to be honest I don’t know the answer to that.

What I do know is this:  I do know that every day for the rest of my life I have to make good decisions.  Every day for the rest of my life I will have to fight to be a healthy person and every day for the rest of my life I have to try to do it a little bit better than the day before. And that is scary.

So this is the beginning, and also the middle and sort of the end of the fat kids journey.

The beginning is starting over, facing the scale and working on getting healthy again.

The middle is going up and then down and then back up again on my quest to find a healthier me.

The end is saying I promise that I’m going to do it this time.  I promise every single reader but mostly I promise myself and my husband and my babies because I deserve to not be a fat kid anymore.

So here it is, cinnamon bun finished.

Welcome back fat kid, welcome back.