Sunday, December 12, 2010
I understand that they deal with food addicts and addicts are known to lie about having whatever it is that they are addicted to...... but it's really crappy when you're telling the truth!
But moving on....... I've decided to do the 5 day pouch test to bring me back to basics. Combined with making some life changing decisions, I'm hoping to kick start my weight loss again.
Monday, November 29, 2010
The Perfect Portions Nutrition Scale
Friday, November 19, 2010
This is quite possibly the best motivational speech I've ever heard. You can equate this into any life battle you're having..... anything that you're trying to get control over.... it's simply an amazing speech! Any time I feel down about my life or what I'm trying to do, I plan on watching this.
Thursday, November 18, 2010
So life has been complicated since my last posting. My weight loss has come to a stop and I've now gained.... thanks to the new combination of medication that I'm on and the stress that I'm still under. So what to do from here? Well.... I go back to basics.... measuring and weighing everything that I eat and keeping track of it all. I'm also starting to get back on track with my exercising.
I've had some stuff going on in my personal life as well. My son was diagnosed with Sensory Processing Disorder. Basically his brain doesn't properly process anything that is input through his senses. Since birth we've had problems with his eating. He has a texture aversion and ends up throwing up so often that he is now very unwilling to try anything new when it comes to food and drink. We're working with a wonderful occupational therapist to help Miles with his disorder and things have been going well so far.
I've also been worried about how things would go with my daughter (Becca) with Miles getting so much attention. But she's been wonderful. I've been trying to make sure that she gets lots of one on one attention.... as much as I'm able to anyways. But it's hard when Miles needs so much so my time.
The Santa Claus parade was this past Sunday evening and normally I take the kids and spend the whole time keeping my eye mostly on Miles. This year was so great! My stepdaughter (they're half sister) and her mom took Becca with them to the parade and she had a fabulous time.... much more fun than she would have had if she had been with me and Miles. And I was so glad that she had been singled out to get the two on one attention. Afterwards we all had dinner together at my parents' house. If anyone had told me a few months ago, that I would be sitting at a dinner table with my husband's ex and enjoying myself, I would have said you were crazy.... but we all laughed and talked and it was a good time.
My daughter after the parade. I had just "decorated" her face for her....LOL
I'm working outside of the house now and loving it! It's only part time because of childcare issues, but I'm out of the house.... with adults.... 5 days a week (2 full shifts and 3 part shifts) and it's amazing! I miss doing home daycare and spending my time with my kids, but considering everything, I'm happier.
Overall, some parts of my life are still out of control but other parts are so much better. It's time for me to take more control of the parts that I don't like and change them!
I hope everyone is doing well and you're ready to start reading now that I'm back out of hiding? LOL
Friday, April 16, 2010
Thursday, March 11, 2010
My aunt brought down some eggplant chili a couple of weeks ago and I fell in love with it! I got the recipe from her so I could share :)
- 1 medium-size eggplant, unpeeled, cut into 1/2 inch cubes
- 1 tbsp salt
- 3/4 cup extra virgin olive oil
- 2 medium-size onions, cut into 1/4 inch diced
- 4 cloves garlic, finely chopped
- 2 large green bell peppers, cored, seeded, and cut into 1/2 inch diced
- 1 can (35oz) Italian plum tomatoes
- 1 1/2lbs fresh ripe Italian plum tomatoes, cut into 1/2 inch cubes
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp ground black pepper
- 1 tsp fennel seeds
- 1/2 cup chopped fresh Italian parsley
- 19 oz can dark red kidney beans, drained and washed well
- 19 oz can chickpeas, drained and washed well
- 1/2 cup chopped fresh dill
- 2 tbsp fresh lemon juice
Heat 1/2 cup of the oil in a large frying pan over medium heat. Add the eggplant and saute until almost tender. Remove the eggplant to a very large pot.
Heat the remaining oil in the same pan and reduce heat to low. Saute the onions, garlic, and green peppers just until softened (about 10 minutes). Add to the large pot.
Place the large pot over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, fennel seeds, and parsley. Cook uncovered, stirring frequently, for 30 minutes.
Stir in kidney beans, chickpeas, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and adjust seasonings to taste.
Nutritional Information (per 1 cup serving)
calories - 130.7
fat - 6.7
carbohydrates - 15.6 (net carbs = 10.7)
fibre - 4.9
sugar - 0.7
protein - 4.2
I add one scoop of Beneprotein to my 1 cup serving. That makes the calories 155.7 and the protein 10.2.