It's been awhile. Heck, it's been nearly a year since I last posted about my journey. It's been just that. A complete roller coaster ride. I've fallen off the wagon, and HARD. It's not pretty, I'm not happy about it, but the good news is: I'm pulling myself up by the bootstraps and getting behind back on track. At the encouragement of a friend, I'm firing the blog back up, and will be active on it weekly, dialoguing my journey to be the best ME I can be. I've done a lot of soul-searching lately, and I've discovered that being all skinny, and muscular really isn't my goal. I don't necessarily want to look like that, and that's OK! But I am NOT at a healthy weight, and I'd like to see that number on the scale go down a bit. I'd also like to be able to go up and down my stairs without feeling slightly winded...yeah, it's that bad.
As a follower, new reader, whatever you might be - I ask you to join me. Hold me accountable. Call me out when I do something that might not be up to the standards I've set for myself. HELP me! And in turn, I hope you can relate to me, or take something away from my journey that will help or inspire you along in yours.
Until next time (soon)....
*Cheers*
Monday, July 29, 2013
Tuesday, August 21, 2012
Lean Pork "Fried" Rice & Baked Veggie Egg Rolls
So, you're eating healthy, you're eating clean. Then it hits....you want Chinese food....bad. You KNOW how much pain your gut will be in if you give into this temptation...so make it yourself at home!!! This requires quite a bit of prep (time wise) so, make it on a weekend when you have the time. Or you can prepare ahead of time to make it go by quicker. Add as many veggies as you want!! This is just the recipe I used.
Lean Pork "Fried" Rice
1lb lean pork tenderloin
2C cooked rice (I used Jasmin, use whatever you like, preferably brown - I just didn't have any)
1/2 head Napa Cabbage, shredded
2 carrots, chopped finely
1C frozen or fresh peas
1 red bell pepper, chopped finely
1/2 red onion sliced thinly
4 green onions, chopped finely
1 zuchinni, sliced and diced finely
1 whole egg and 3 egg whites, beaten together
Dice pork tenderloin into pinkie-nail sized bites. Place in pre-heated skillet with 1tsp olive oil and cook until no longer pink. Push to side of skillet, add egg mixture, stir until cooked. Mix together all veggies EXCEPT frozen peas and carrots. Place peas and carrots in separate skillet and "fry" with cooking spray until tendercrisp (approx 5 min). Mix peas & carrots into chopped veggie mixture. Add garlic powder, onion salt, ground ginger, and a pinch of cayenne (can omit if you're not a fan.) Put approx 1/8-1/4 reduced sodium soy sauce in veggie mix bowl - stir to coat.
Set aside 1/2 of veggie mixture to use for egg rolls. Add other 1/2 of veggie mix to skillet with pork and egg. Reduce heat to low.
Baked Veggie Egg Rolls
1/2 of veggie mixture from "fried" rice
Egg roll wrappers (Nasoya, can generally be found near the tofu at your local grocery.)
A little dish of water.
Preheat oven to 425*. Spray a large cookie sheet with cooking spray. Place egg roll wrapper down like a diamond (not like a square). Place approx 1/4C (I just grabbed a "bunch" between my thumb and 3 fingers) veggie mix in the middle of the wrapper (you can view directions on the back of the package). Follow rolling instructions and "seal" with a finger dab of water painted on to the remaining triangle. Place seam side down on 'greased' cookie sheet. Once cookie sheet is filled (leave a space in between each egg roll approx a finger width apart) Bake at 425* for 18-20 minutes or until golden brown.
1C=a serving, and 2 egg rolls will complete the meal! I hope you enjoy this as much as I did!
Lean Pork "Fried" Rice
1lb lean pork tenderloin
2C cooked rice (I used Jasmin, use whatever you like, preferably brown - I just didn't have any)
1/2 head Napa Cabbage, shredded
2 carrots, chopped finely
1C frozen or fresh peas
1 red bell pepper, chopped finely
1/2 red onion sliced thinly
4 green onions, chopped finely
1 zuchinni, sliced and diced finely
1 whole egg and 3 egg whites, beaten together
Dice pork tenderloin into pinkie-nail sized bites. Place in pre-heated skillet with 1tsp olive oil and cook until no longer pink. Push to side of skillet, add egg mixture, stir until cooked. Mix together all veggies EXCEPT frozen peas and carrots. Place peas and carrots in separate skillet and "fry" with cooking spray until tendercrisp (approx 5 min). Mix peas & carrots into chopped veggie mixture. Add garlic powder, onion salt, ground ginger, and a pinch of cayenne (can omit if you're not a fan.) Put approx 1/8-1/4 reduced sodium soy sauce in veggie mix bowl - stir to coat.
Set aside 1/2 of veggie mixture to use for egg rolls. Add other 1/2 of veggie mix to skillet with pork and egg. Reduce heat to low.
Baked Veggie Egg Rolls
1/2 of veggie mixture from "fried" rice
Egg roll wrappers (Nasoya, can generally be found near the tofu at your local grocery.)
A little dish of water.
Preheat oven to 425*. Spray a large cookie sheet with cooking spray. Place egg roll wrapper down like a diamond (not like a square). Place approx 1/4C (I just grabbed a "bunch" between my thumb and 3 fingers) veggie mix in the middle of the wrapper (you can view directions on the back of the package). Follow rolling instructions and "seal" with a finger dab of water painted on to the remaining triangle. Place seam side down on 'greased' cookie sheet. Once cookie sheet is filled (leave a space in between each egg roll approx a finger width apart) Bake at 425* for 18-20 minutes or until golden brown.
1C=a serving, and 2 egg rolls will complete the meal! I hope you enjoy this as much as I did!
Thursday, August 02, 2012
Ground Turkey & Black Bean Tacos
First word that comes to mind when you eat these?? FRESH! Holy smokes, nothing beat the heat of the hot Oklahoma summer better than these delightful soft tacos! And they won't derail your diet - check em out - and don't blame me when you can't eat just one (or two, or three....)
1.25lb lean ground turkey (93% or higher)
Can of reduced sodium black beans (drained and rinsed)
Romaine Lettuce
Tomato
Cilantro
Plain Greek yogurt
12 corn tortillas
Cumin, onion salt,pepper, chili powder, garlic powder to taste
Brown ground turkey, drain, rinse, and place back in skillet. Season with aforementioned seasonings to your taste. I just sprinkled away until I was happy with the taste/smell.
Wrap 6 corn tortillas in foil (you will have 2 packets) and place in pre-heated 250* oven for 12 minutes
Chop tomato and cilantro, combine for fresh salsa.
Heat up black beans for 30 seconds.
Assemble tacos with approx 2-3 TBSP taco meat, 1T black beans, salsa, rip up some romaine, and top with a dollop of plain Greek yogurt in lieu of sour cream and ENJOY YOUR FACE OFF! These were stinking amazing, easy, and SUPER filling.
Serves 6 (or 3/4....depends on how hungry you are!)
276 calories/2 tacos
Ground Turkey & Black Bean Tacos
1.25lb lean ground turkey (93% or higher)
Can of reduced sodium black beans (drained and rinsed)
Romaine Lettuce
Tomato
Cilantro
Plain Greek yogurt
12 corn tortillas
Cumin, onion salt,pepper, chili powder, garlic powder to taste
Brown ground turkey, drain, rinse, and place back in skillet. Season with aforementioned seasonings to your taste. I just sprinkled away until I was happy with the taste/smell.
Wrap 6 corn tortillas in foil (you will have 2 packets) and place in pre-heated 250* oven for 12 minutes
Chop tomato and cilantro, combine for fresh salsa.
Heat up black beans for 30 seconds.
Assemble tacos with approx 2-3 TBSP taco meat, 1T black beans, salsa, rip up some romaine, and top with a dollop of plain Greek yogurt in lieu of sour cream and ENJOY YOUR FACE OFF! These were stinking amazing, easy, and SUPER filling.
Serves 6 (or 3/4....depends on how hungry you are!)
276 calories/2 tacos
Friday, July 06, 2012
30-Day-Shred Challenge
Ok, so I'm taking my blog in a new direction. A BETTER direction. So, not only will I share awesome, delicious, healthy recipes with you (I can't let you down!) I am also sharing this as part of my fitness journey. This will document my journey to get myself to a healthier state of mind, body, and soul. Glad to have you following along, and I hope along the way you find even a shred of inspiration, or hope! We're all in this together <3
30-Day-Shred Challenge Deets:
*buy Jillian Michaels 30 Day Shred DVD
*secure a set of weights (I'd recommend 2-5lbs..10lb if you're already at an intermediate fitness level)
*take measurements (shoulders, biceps, chest, waist(narrowest portion above belly button), hips, thighs, calves)
*take "BEFORE" pictures (please have something in the picture that verifies the date)
*on Saturday, July 28th, begin day 1 level 1. We will complete this a level at a time, so we will do this EVERY DAY for 10 days. We will rest 2 days, then start back up the 2nd level, etc.etc.
*We will take measurements and photos after each level.
*After 30 days (34 technically) we will do final measurements and photos - they will be emailed to me. The person who has had the MOST change physically and visually will win our challenge!
*Eating healthy and drinking plenty of fluid will be ESSENTIAL!
*Winner will receive a digital food scale and single serve blender with travel lid - because we all know it's 80% what you eat, 20% what you do that gets you where you need to be, and these two items are essentials everyone should have :)
*I have to receive your measurements and pics by midnight on the 28th or you will not be able to participate in the challenge
***GOOD LUCK!!!***
30-Day-Shred Challenge Deets:
*buy Jillian Michaels 30 Day Shred DVD
*secure a set of weights (I'd recommend 2-5lbs..10lb if you're already at an intermediate fitness level)
*take measurements (shoulders, biceps, chest, waist(narrowest portion above belly button), hips, thighs, calves)
*take "BEFORE" pictures (please have something in the picture that verifies the date)
*on Saturday, July 28th, begin day 1 level 1. We will complete this a level at a time, so we will do this EVERY DAY for 10 days. We will rest 2 days, then start back up the 2nd level, etc.etc.
*We will take measurements and photos after each level.
*After 30 days (34 technically) we will do final measurements and photos - they will be emailed to me. The person who has had the MOST change physically and visually will win our challenge!
*Eating healthy and drinking plenty of fluid will be ESSENTIAL!
*Winner will receive a digital food scale and single serve blender with travel lid - because we all know it's 80% what you eat, 20% what you do that gets you where you need to be, and these two items are essentials everyone should have :)
*I have to receive your measurements and pics by midnight on the 28th or you will not be able to participate in the challenge
***GOOD LUCK!!!***
Tuesday, May 15, 2012
Oven "Fried" Chicken
This is Weight Watchers week in my house (I'm currently on Weight Watchers, and thanks to my bestie at 365 Opportunities A Year - I got a brand new WW cookbook with the new point values! YAY! (she's obviously a super friend.) Anyways, I decided to indulge myself, without all the fat and calories! We made oven "fried" chicken, and let me tell you: if you are craving fatty, fried, delicious fried chicken...make this. You won't be sorry, it will saturate that craving with it's crunchy delicious goodness and you'll feel like you polished off some KFC, and you won't regret it in the morning :-)
If you are on Weight Watchers and you'd like to try out this awesome cookbook - you can buy it here: Weight Watchers New Complete Cookbook on Amazon.com
Oven "Fried" Chicken
2lbs chicken pieces (I used 2 breasts cut in half (4 pieces total), 3 thighs, 2 legs (REMOVE SKIN!!)
1/2 C Fat Free buttermilk (or make your own with 1/2C fat free milk and 1 TBSP white vinegar)
1/2C crushed corn flakes
3 TBSP all-purpose flour
salt, pepper, garlic, paprika to taste
2 TBSP canola or olive oil
Pre-heat oven to 400* Pour buttermilk in small bowl. Mix dry ingredients together and lay out on wax paper or large cutting board or plate. Dunk chicken pieces in buttermilk, dredge through cornflake mixture. Place on cookie sheet sprayed with cooking spray. Drizzle with oil.
Cook for 30 minutes, turn chicken. Cook for an additional 5-10 minutes or when juices run clear when chicken is cut.
Enjoy your heart out. I added some more paprika because it seems like it's just such a wonderful staple to the dish. I served this with french cut green beans with diced onion and about 1oz diced ham. Uhhhhhhhhhh-mazing! Enjoy y'all!
Weight Watchers Point Value per piece of "fried" chicken is : 5 points
If you are on Weight Watchers and you'd like to try out this awesome cookbook - you can buy it here: Weight Watchers New Complete Cookbook on Amazon.com
Oven "Fried" Chicken
2lbs chicken pieces (I used 2 breasts cut in half (4 pieces total), 3 thighs, 2 legs (REMOVE SKIN!!)
1/2 C Fat Free buttermilk (or make your own with 1/2C fat free milk and 1 TBSP white vinegar)
1/2C crushed corn flakes
3 TBSP all-purpose flour
salt, pepper, garlic, paprika to taste
2 TBSP canola or olive oil
Pre-heat oven to 400* Pour buttermilk in small bowl. Mix dry ingredients together and lay out on wax paper or large cutting board or plate. Dunk chicken pieces in buttermilk, dredge through cornflake mixture. Place on cookie sheet sprayed with cooking spray. Drizzle with oil.
Cook for 30 minutes, turn chicken. Cook for an additional 5-10 minutes or when juices run clear when chicken is cut.
Enjoy your heart out. I added some more paprika because it seems like it's just such a wonderful staple to the dish. I served this with french cut green beans with diced onion and about 1oz diced ham. Uhhhhhhhhhh-mazing! Enjoy y'all!
Weight Watchers Point Value per piece of "fried" chicken is : 5 points
Tuesday, April 17, 2012
Crock-Pot Chicken Wings
Wow...fall off the bone, melt in your mouth GOODNESS going on right here!!! This is easy...ridiculously easy...and the best part was - you lift up the lid to your crock pot, and *gasp* it smelled JUST LIKE a national unnamed buffalo wing joint! Agh, they were just heavenly, and the entire piece of meat just fell right off the bone into your mouth. Give these a try as an appetizer, or as a meal!
**1 bag of frozen chicken drummies (you can use drummies and wings too, I'm just partial to drummies) thawed, skin removed.
Once skin is removed place on baking sheet and broil for 10 minutes on each side or until golden brown. (approx 20 minutes total)
In crock pot: mix the following:
1C honey (buy local if you can!!)
1/3C reduced sodium soy sauce
1/3C Frank's red hot sauce, or your hot sauce of choice
1/2C ketchup
garlic powder
paprika
pepper
1TBSP Extra Virgin Olive Oil
(I just started throwing in random spices at this point. I'm pretty sure some applewood maple seasoning made it's way in there too.)
Once broiled wings are nice and golden brown, place in crock pot and stir to coat with sauce.
Cook on low for 3-4 hours.
Enjoy with some nice baked sweet potato fries! nom, nom, nom, nom, nom!
**1 bag of frozen chicken drummies (you can use drummies and wings too, I'm just partial to drummies) thawed, skin removed.
Once skin is removed place on baking sheet and broil for 10 minutes on each side or until golden brown. (approx 20 minutes total)
In crock pot: mix the following:
1C honey (buy local if you can!!)
1/3C reduced sodium soy sauce
1/3C Frank's red hot sauce, or your hot sauce of choice
1/2C ketchup
garlic powder
paprika
pepper
1TBSP Extra Virgin Olive Oil
(I just started throwing in random spices at this point. I'm pretty sure some applewood maple seasoning made it's way in there too.)
Once broiled wings are nice and golden brown, place in crock pot and stir to coat with sauce.
Cook on low for 3-4 hours.
Enjoy with some nice baked sweet potato fries! nom, nom, nom, nom, nom!
Tuesday, March 20, 2012
Chicken Parmesan
Please refer to post "Cook Along!!" to see ingredients list for this dish.
Preheat oven to 400* Coat large cookie sheet/baking sheet with cooking spray.
Heat 2tsp olive oil in skillet over med. heat.
Add onions/bell peppers/garlic and sautee until veggies get soft.
Add 1tsp oregano and cook 30 seconds.
Add tomatoes and tomato paste. Bring to a simmer. Reduce heat to low, partially cover and cook 20-30 min.
Combine panko, parmesan, remaining tsp of oregano, thyme, salt and black pepper in a shallow dish. Mix with fork.
Brush both sides of chicken breasts with dijon mustard. Coat both sides with panko mixture, and place on baking sheet.
Bake for 20 minutes or until juices run clear.
Boil 8oz uncooked pasta until done to your taste.
Top each chicken breast with two to three TBSP of tomato sauce and 2TBSP mozzarella cheese. Return chicken to oven and bake 10 more minutes until cheese is melted and bubbly, and crust is golden brown.
Arrange pasta on serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing with basil.
I can't wait to hear your reviews and see your pictures of this delicious meal!!!
-Recipe courtesy of the Best of Clean Eating cookbook.-
Preheat oven to 400* Coat large cookie sheet/baking sheet with cooking spray.
Heat 2tsp olive oil in skillet over med. heat.
Add onions/bell peppers/garlic and sautee until veggies get soft.
Add 1tsp oregano and cook 30 seconds.
Add tomatoes and tomato paste. Bring to a simmer. Reduce heat to low, partially cover and cook 20-30 min.
Combine panko, parmesan, remaining tsp of oregano, thyme, salt and black pepper in a shallow dish. Mix with fork.
Brush both sides of chicken breasts with dijon mustard. Coat both sides with panko mixture, and place on baking sheet.
Bake for 20 minutes or until juices run clear.
Boil 8oz uncooked pasta until done to your taste.
Top each chicken breast with two to three TBSP of tomato sauce and 2TBSP mozzarella cheese. Return chicken to oven and bake 10 more minutes until cheese is melted and bubbly, and crust is golden brown.
Arrange pasta on serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing with basil.
-Recipe courtesy of the Best of Clean Eating cookbook.-
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