Last night, after a two hour nap from heaven, I tamed my hunger with a hungry girl recipe: Hungry girlfredo. For those of you that don't know, this involves Shirtaki tofu noodles, laughing cow cheese (also sent from heaven) and low fat sour cream and parmesan.
This was my first adventure with the noodles, and while I have not written them off my list I do believe it will be awhile before I purchase them again. It comes down to two things: texture and smell.
The minute you open the bag this intense, unnatural, rotting-like smell seeps out and bit** slaps you in the face like "whoa". I see now why they say you must rinse them VERY well.
and then the texture. They are chewy and hard to swallow. Not much like noodles at all.
I might give them another chance-- maybe in a casserole or during the inevitable time when I do not have so many points for a day and must make do on one to two points meals. But as an entree, I would much rather use the recipe for the alfredo part and slap it on some whole wheat noodles for a whopping five point dinner.
In other news, a wonderful faculty member at my place of work brought me some AWESOME 2 point pumpkin pie. She gave me the recipe a few days back and I'll admit-- I was a little apprehensive.The pie has no crust-- which is something I have always considered sacrilegious, that is, until I tried it. It actually fills you up. It is dense and delicious and I am going to make it, love it and live it. I actually ate it for breakfast, which is how I foresee it fitting into my life. I love tricking myself into feeling "naughty" while doing ww and this is just the ticket. "Look", I will say as I cram my face, "I am eating pie for breakfast!!"
ok, enough for now. I'll post that pie recipe later for anyone that wants to try it. I plan on making it for the party this weekend as well-- so that when I am two drinks in and have no control, I have a low point place to land!
Until then my friends-- live it. Love it. Lose it.
Friday, October 30, 2009
Thursday, October 29, 2009
I Got This
At weigh in last Sunday I had gained four pounds.
And there was a time when that would have made me quit. I am not going to lie, I called the rest of the day a freebie. I ate chips. I self-indulged and pitied myself and gave in.
And then on Monday I made some awesome choices. And that is what I did right. The trick to this whole process is to realize that it is just that--a process. A journey. A life long struggle.
We like to think that as humans we are so evolved. We pride ourselves on critical thought. Oh look at us, we say, with our opposable thumbs and our technology. The truth is that we are not that far from where we began--when humans struggled for every meal, scrounged for food and focused at all times on surviving. And so now, when we have a plethora of food-- a double cheeseburger for a dollar, an unlimited buffet-- our internal biological makeup tells us to eat, to gorge, to stock up because tomorrow it might not be there. I don't know why some people can turn this off and others can't, but I know that it is my battle.
and I know I got this. I know that I can win. By counting calories,eating natural, healthy foods and reminding myself that I am worth it.
I got this.
And there was a time when that would have made me quit. I am not going to lie, I called the rest of the day a freebie. I ate chips. I self-indulged and pitied myself and gave in.
And then on Monday I made some awesome choices. And that is what I did right. The trick to this whole process is to realize that it is just that--a process. A journey. A life long struggle.
We like to think that as humans we are so evolved. We pride ourselves on critical thought. Oh look at us, we say, with our opposable thumbs and our technology. The truth is that we are not that far from where we began--when humans struggled for every meal, scrounged for food and focused at all times on surviving. And so now, when we have a plethora of food-- a double cheeseburger for a dollar, an unlimited buffet-- our internal biological makeup tells us to eat, to gorge, to stock up because tomorrow it might not be there. I don't know why some people can turn this off and others can't, but I know that it is my battle.
and I know I got this. I know that I can win. By counting calories,eating natural, healthy foods and reminding myself that I am worth it.
I got this.
Surviving the OG
Oh snap…
So yesterday was interesting. I held it all together pretty well until the end of the day when I had two (ok maybe three…four??) drinks and then ate a horrible meal at olive garden when I should have had the chicken for only three points. UGHH. I give myself mad props for the veggie burger at lunch, but I can’t even remember the meal from last night—totally NOT worth it.
How do I fix it?
By considering it my 35 extra points for the week and getting back on the horse, of course! I plan to make some awesome recipes this weekend for the Halloween party that should stave off my over eating even though I will have a few beverages.
What I am making you might ask? Well I am glad you did, cause these are too good not to share!
Cauliflower blood surprise
This is actually an old family recipe that we love to rock at happy hour:
Cauliflower, raw
Ketchup
Horseradish
Lemon juice
Minced onions
I also want to try out these treats from hungry girl ( I think I love her by the way)
Ghostly Gobblin Meringues
PER SERVING (2 Meringues): 47 calories, <0.5g fat, 20mg sodium, 9.5g carbs, 0g fiber, 8.5g sugars, 1g protein -- POINTS® value 1*
These are the FLUFFIEST, MELTIEST, YUMMIEST and CUTEST meringues you will ever chew. You MUST make them ASAP!!!!!!
Ingredients:
3 large egg whites (a little more than 1/3 cup)
1/3 cup granulated white sugar
1/3 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
32 mini semi-sweet chocolate chips
Directions:
Preheat oven to 200 degrees. Line 2 large baking pans with parchment paper.
In a large bowl, combine egg whites and cream of tartar. Using an electric mixer set at high speed, beat until fluffy and slightly stiff, about 3 minutes. Continue mixing with your electric mixer, and gradually add the sugar and Splenda until completely combined. Add the vanilla and continue mixing until blended.
Using a spatula, transfer all the meringue mixture to a large plastic bag. Squeeze mixture down toward one bottom corner of the bag. Snip that corner off with scissors. (Ta-da! Makeshift piping bag.)
Pipe mixture onto the parchment paper in ghost-like shapes about 3 inches long. (HG Tip! Do each outline first, and then fill it in.) Use the tip of your piping bag to smooth mixture and make sure the ghost shapes are filled in solidly. Continue until the mixture is gone, making 8 ghosts per baking pan.
Place 2 mini chips on each ghost for eyes.
Bake in the oven for 70 minutes. Do not remove meringues afterwards.
Turn oven off and allow meringues to set in the oven for 1 hour.
Pull meringues from the parchment paper and chomp away. Just don't eat them all at once!
MAKES 8 SERVINGS
And these amazing things….
Wicked-Good Witch Brooms
PER SERVING (1 Broom): 87 calories, 1.5g fat, 93mg sodium, 27g carbs, 9.25g fiber, 4.5g sugars, 1.5g protein -- POINTS® value 1*
Equal parts cute, crunchy, and chewy. Check it out...
Ingredients:
2 cups Fiber One bran cereal (original)
6 Red Vines Sugar Free Vines (Cherry, Black Licorice, or Strawberry)
1 cup mini marshmallows
1 tbsp. light whipped butter or light buttery spread
Directions:
Place butter in a small saucepan, and set heat to medium-low. Once butter has melted, add marshmallows.
Stirring occasionally, cook until marshmallows have melted completely.
Remove from heat and immediately stir in Fiber One. Continue to stir until cereal is thoroughly coated.
Spray a 9-inch pie pan with nonstick spray. Transfer gooey cereal mixture to the pan. Using a large piece of wax or parchment paper, press down on cereal mixture to spread and flatten it into the bottom of the pie pan. Allow to cool slightly, so it isn't as sticky, and then carefully pull back the paper. Let sit at room temperature until cool but not completely solid -- it should be firm enough to cut but soft enough to mold.
Arrange a layer of wax or parchment paper on a flat surface. Place licorice twists lengthwise, spacing them about 6 inches apart.
Once mixture in the pie pan is cool and slightly solid, use a sharp knife to cut it into 6 "slices".
Carefully remove one slice from the pie pan. Place the point of it at the base of one licorice twist, overlapping by about an inch, so your treat looks like a broom. Press down firmly around the licorice to seal. Repeat with the rest of the slices and licorice twists. Enjoy!
MAKES 6 SERVINGS
So yesterday was interesting. I held it all together pretty well until the end of the day when I had two (ok maybe three…four??) drinks and then ate a horrible meal at olive garden when I should have had the chicken for only three points. UGHH. I give myself mad props for the veggie burger at lunch, but I can’t even remember the meal from last night—totally NOT worth it.
How do I fix it?
By considering it my 35 extra points for the week and getting back on the horse, of course! I plan to make some awesome recipes this weekend for the Halloween party that should stave off my over eating even though I will have a few beverages.
What I am making you might ask? Well I am glad you did, cause these are too good not to share!
Cauliflower blood surprise
This is actually an old family recipe that we love to rock at happy hour:
Cauliflower, raw
Ketchup
Horseradish
Lemon juice
Minced onions
I also want to try out these treats from hungry girl ( I think I love her by the way)
Ghostly Gobblin Meringues
PER SERVING (2 Meringues): 47 calories, <0.5g fat, 20mg sodium, 9.5g carbs, 0g fiber, 8.5g sugars, 1g protein -- POINTS® value 1*
These are the FLUFFIEST, MELTIEST, YUMMIEST and CUTEST meringues you will ever chew. You MUST make them ASAP!!!!!!
Ingredients:
3 large egg whites (a little more than 1/3 cup)
1/3 cup granulated white sugar
1/3 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
32 mini semi-sweet chocolate chips
Directions:
Preheat oven to 200 degrees. Line 2 large baking pans with parchment paper.
In a large bowl, combine egg whites and cream of tartar. Using an electric mixer set at high speed, beat until fluffy and slightly stiff, about 3 minutes. Continue mixing with your electric mixer, and gradually add the sugar and Splenda until completely combined. Add the vanilla and continue mixing until blended.
Using a spatula, transfer all the meringue mixture to a large plastic bag. Squeeze mixture down toward one bottom corner of the bag. Snip that corner off with scissors. (Ta-da! Makeshift piping bag.)
Pipe mixture onto the parchment paper in ghost-like shapes about 3 inches long. (HG Tip! Do each outline first, and then fill it in.) Use the tip of your piping bag to smooth mixture and make sure the ghost shapes are filled in solidly. Continue until the mixture is gone, making 8 ghosts per baking pan.
Place 2 mini chips on each ghost for eyes.
Bake in the oven for 70 minutes. Do not remove meringues afterwards.
Turn oven off and allow meringues to set in the oven for 1 hour.
Pull meringues from the parchment paper and chomp away. Just don't eat them all at once!
MAKES 8 SERVINGS
And these amazing things….
Wicked-Good Witch Brooms
PER SERVING (1 Broom): 87 calories, 1.5g fat, 93mg sodium, 27g carbs, 9.25g fiber, 4.5g sugars, 1.5g protein -- POINTS® value 1*
Equal parts cute, crunchy, and chewy. Check it out...
Ingredients:
2 cups Fiber One bran cereal (original)
6 Red Vines Sugar Free Vines (Cherry, Black Licorice, or Strawberry)
1 cup mini marshmallows
1 tbsp. light whipped butter or light buttery spread
Directions:
Place butter in a small saucepan, and set heat to medium-low. Once butter has melted, add marshmallows.
Stirring occasionally, cook until marshmallows have melted completely.
Remove from heat and immediately stir in Fiber One. Continue to stir until cereal is thoroughly coated.
Spray a 9-inch pie pan with nonstick spray. Transfer gooey cereal mixture to the pan. Using a large piece of wax or parchment paper, press down on cereal mixture to spread and flatten it into the bottom of the pie pan. Allow to cool slightly, so it isn't as sticky, and then carefully pull back the paper. Let sit at room temperature until cool but not completely solid -- it should be firm enough to cut but soft enough to mold.
Arrange a layer of wax or parchment paper on a flat surface. Place licorice twists lengthwise, spacing them about 6 inches apart.
Once mixture in the pie pan is cool and slightly solid, use a sharp knife to cut it into 6 "slices".
Carefully remove one slice from the pie pan. Place the point of it at the base of one licorice twist, overlapping by about an inch, so your treat looks like a broom. Press down firmly around the licorice to seal. Repeat with the rest of the slices and licorice twists. Enjoy!
MAKES 6 SERVINGS
Tuesday, October 20, 2009
Dear Extra Weight
I am done with you.
Oh yes, I know we have discussed this before. You have left, only to return only more stubborn and ghastly than before. And I have had enough.
It is time to say goodbye, for us to part ways, for me to move on.
You limit what I can do-- in every single part of my life. People equate fat to lazy. People equate fat to unattractive. They equate fat to poor self-esteem. I am none of these things. I am proud and strong and gorgeous and healthy and extremely hard working.
I won't back down to a challenge, and I won't lose to you.
Bring. It. On.
Oh yes, I know we have discussed this before. You have left, only to return only more stubborn and ghastly than before. And I have had enough.
It is time to say goodbye, for us to part ways, for me to move on.
You limit what I can do-- in every single part of my life. People equate fat to lazy. People equate fat to unattractive. They equate fat to poor self-esteem. I am none of these things. I am proud and strong and gorgeous and healthy and extremely hard working.
I won't back down to a challenge, and I won't lose to you.
Bring. It. On.
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