The Incredible Shrinking Violet

Back on the South Beach Again

2007-08-09T09:44:00.000-04:00

I haven't had time to post, so I am already on Day 3 (only 3?!?!) of Phase 1. I wouldn't say it's been terrible, but it has been difficult. It's obvious now how (re-) addicted to carbs I was/am, and the withdrawal is tough. Plus, it's so damn hot (it's been 90+ and high humidity all week) that I don't feel like doing anything, and that includes exercise, cooking, even moving fork to mouth if it's too difficult.

Phase 1, Day 1:
B: 2 eggs, chopped tomato, small amt of chopped steak, mustard, water, coffee
S: celery w/LC
L: salad: Lettuce, tomato, cuke, cubed chicken, red onion, kidney beans, Newman's Own Lighten Up Honey-Mustard dressing, sugar-free jello
S:
D: Marinated London Broil, sweet potato, side salad w/blue cheese crumbles

Phase 1, Day 2:
B: 2 eggs, canadian bacon, mustard, water, coffee
S: low-fat string cheese
L: salad: Lettuce, tomato, cukes, 8 medium shrimp (steamed), red onion, kidney beans, Newman's Own Lighten Up Honey-Mustard dressing, sugar-free jello
S: 10 almonds
D: chicken "parm" with herb "crust", fresh tomatoes, & low-fat mozzarella, broiled eggplant "fries"

Phase 1, Day 3:
B: 2 eggs, broiled tomato
S: string cheese
L: salad: Lettuce, tomato, cukes, 8 medium shrimp (steamed), red onion, kidney beans, Newman's Own Lighten Up Honey-Mustard dressing, sugar-free jello
S: celery with LC
D: salad: Lettuce, tomato, cukes, sliced London Broil, red onion, blue cheese crumbles, homemade vinaigrette

So you may have gathered by now that I am not being totally strict about Phase 1, but I'd say I'm behaving. No, sweet potatoes aren't allowed, but we already had them, and we're broke and I ain't letting perfectly healthy food go bad. I had it with cinnamon, nothing else, and I'm ok with it. Same for the dressing. And as for the teaspoon of sugar in my morning coffee, I've always done that and I won't give it up for you, Dr. Agatston.

I keep forgetting to bring my cottage cheese to work, dammit!!!

As for desserts, we've just been eating too late for me to bother. I know this is wrong, but this is real life.

Starting, once again, at 220. How easily those 20 lbs came back, and how much of a difference I can see that they make in my appearance! I need to think of a 20-lb (loss) reward. I'm thinking of a long-term reward (as in, if I ever make it to 160) of Lasik surgery. That's motivating. As was watching a movie last night with Elizabeth Hurley and saying to myself "she doesn't eat Oreos, or cheesesteaks," even though for all I know she probably does, which would just make me hate her more. But obviously I am NOT one of those people that can eat that and look like her, so I need to make a choice between the two... not that I think I'll ever be, nor do I want to be, as skinny as Elizabeth Hurley.
I'm also thinking of joining an Overeaters Anonymous group and trying to take a closer look at the psychological side of my overeating. I found one that meets Thursday evenings. Now just to make myself actually go...

A few days ago, actually, the day before I had already decided I would start SB again, a college friend sent me this photo of me c.1999...
I didn't realize how much older and heavier I had gotten since then. I mean I guess I did, at least the heavier part, but I definitely didn't realize how much OLDER I look now. It's normal, yes, to look older, but I have always looked young and liked that I did. I wonder how much of the looking older is tied up in the weight. I miss my cheekbones!!!

Edited to add that in the coming days, many of the recently-posted veggie recipes will be moved from here to my other blog, unless they are SB compliant.

Ack! More Zucchini!

2007-07-26T12:21:00.000-04:00

Mostly just re-posting some recipes I've come across, but I also wanted to mention 2 especially good zucchini recipes I made and consumed heavily over the past week. And I stress heavily. Neither was particularly diet-like, although the first was "reduced fat":

Start with: My mom's zucchini bread recipe.
Modifications:

Make at least 1/2 the flour whole wheat flour
Sub out 1/2 the oil and replace with unsweetened applesauce
cut down sugar to make up for natural sugar in applesauce
add pinch of nutmeg
add chopped dried cherries
add chocolate chips

I made one with and one without those last two modifications. After tasting the one with the cherries and chips, no one wanted the other one anymore.

Next,

Start with: This recipe for Spinach, Artichoke, & Pesto Lasagna
Realize: missing and unable to purchase several ingredients like the tofu!
Sub: basically, the entire recipe. Decide against using artichokes since you can sneak in some zucchini instead!
Use:

no-cook lasagna noodles
jarred Alfredo sauce
ricotta (prepared as on lasagna box but with 2 eggs instead of one, and pesto mixed in)
sliced squash, cooked on a greased baking sheet at 350 and flipped halfway through
sauteed (and drained) onions, mushrooms, and spinach
mozzarella and parmesan
chopped roasted red peppers

This is a visual representation of the lasagna layers...

snipped basil

drizzle alfredo

low-carb bread crumbs (sparse)
mozzarella & parmesan
noodles
roasted peppers
veggies
ricotta
noodles
drizzle alfredo
roasted peppers
mozzarella (sparse)
veggies
ricotta
noodles
drizzle alfredo
roasted peppers
mozzarella (sparse)
veggies
ricotta
noodles
low-carb bread crumbs (decent amount)
alfredo
pan

Edited to add the recipes I forgot to repost:

Cheesy Zucchini with Garlic and Parsley
from Kalyn's Kitchen]

"Creamed Zucchini" (using non-dairy creamer) from Kalyn's Kitchen

8 cups fresh zucchini, diced in 2" pieces
(or use half zucchini and half yellow summer squash)
1/4 cup powdered coffee creamer
(Coffee-Mate brand preferred)
1/4 stick butter (or less)
salt or Veg-sal to taste
fresh ground black pepper to taste

Put diced zucchini in large pan and cover with water. Cook at low boil until zucchini is very fork-tender, but not mushy, about 8-10 minutes. Drain zucchini in colander for 3-4 minutes, then put back in pan you cooked it in. Add butter, then mash zucchini a few times with a potato masher (just enough to release water and break it into chunks, but not enough to get a completely mashed consistency). Put in coffee creamer and a generous seasoning of salt and pepper, stir a few times, then turn heat back on and cook zucchini about 3 minutes more, until all coffee creamer is dissolved and dish is piping hot. Serve immediately.

If you make this with 1/4 stick of butter, this would have to be a "once in a while" treat for the South Beach Diet. However, made without butter, or with less butter, you could enjoy this more often. It's very tasty made with no butter at all, and the one-fourth cup of coffee creamer has 6 grams of fat and 12 carbs.

Zucchini Carpaccio
from the Paupered Chef

Green Zucchini Salad with Crumbled Feta (from May/June issue of "Vegetarian Times"
serves 6
Fresh mint, feta cheese and zucchini are a favorite summer salad combination in small tavernas throughout the Greek Isles. For a more colorful salad, use one zucchini and one yellow squash.

3 Tb. lemon juice
2 tsp. grated lemon zest
1 clove garlic, minced
1/2 c. olive oil (we used about half that amount for SMAO purposes)
2 medium zucchini, peeled into thin ribbons (about 4 cups)
1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced (about 1 cup)
1/2 c. crumbled feta cheese
2 green onions, chopped (about 1/4 cup)
1 Tb. chopped fresh mint
1 Tb. chopped fresh parsley

Whisk together first three ingredients, then gradually whisk in oil. Season with salt and pepper. Add zucchini and onion and toss to coat. Cover and marinate overnight or up to 2 days. Sprinkle with feta, green onions, mint, and parsley just before serving.

Per serving:
149 cals
3g protein
12g total fat
9g carbs
2g fiber
5g sugars

Recipes - Let's Go GOURMET This Time Around!

2007-07-16T12:28:00.000-04:00

When Garden Veggies Impress....

Zucchini Lasagne with Spinach and Green Pesto (Raw)

Zucchini and Pesto:
"This started because I wanted pesto, but I'm not a big pasta fan. Without a food processor pesto is a pain to make. I don't really know what this morphed into - some side dish I suppose?"

2 zucchini
3 Cloves are garlic minced
3 Tablespoons pinenuts
3 sprigs of basil
2 Tablespoons chopped sun dried tomatoes

1. Cut zucchini into thin rounds, spray with olive oil and sprinkle with some minced garlic. Put it in the oven for 5-10 minutes at 400 degrees. Watch them because you want them to dry out a little, not get too mushy. You might want to flip them.

2. Chop everything else into a very fine mince, or put it all in the food processor with some oil.

3. Saute the mixture in a large skillet with some oil until warm. Add the cooked zucchini and mix together. Cook on medium for 5 minutes.

4. Serve warm with some fake parm if desired.

ZUCCHINI CARPACCIO SALAD

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE

SHRIMP SALAD WITH ZUCCHINI AND BASIL

and I'll be making this one VERY SOON:

ZUCCHINI AND PESTO LASAGNA

1/2 lb. dried imported Italian lasagna

1 cup pesto

16 oz. fresh ricotta cheese, let stand to room temperature

1/2 cup plain non-fat yogurt

6 medium or 8 small zucchini

1 28-oz. can imported Italian crushed tomatoes

3 cloves garlic, peeled and chopped

2 tbs. olive oil

salt

pepper

freshly grated Parmigiano-Reggiano cheese

8-10 fresh basil leaves, cut into julienne

Saute garlic in olive oil in lidded sauce pan until garlic is pale gold. Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.

Cook lasagna according to package directions. Rinse in cold water. Drain on towels.

Blanch zucchini in abundant salted boiling water for 6 to 8 minutes (according to size of zucchini). Rinse under cold water. Slice lengthwise in 1/4 in. strips.

Combine pesto, ricotta and yogurt and blend until smooth.

Take a 9 in. x 13 in. glass baking dish and spread a small amount of tomato sauce over the bottom. Place a layer of lasagna noodles next, then spread 1/2 pesto-ricotta mixture over the noodles. Next, make a layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Spread the remaining pesto-ricotta mixture over the noodles, then make another layer of zucchini strips. Spread tomato sauce over the zucchini, then add another layer of lasagna noodles. Top with tomato sauce. Sprinkle with grated cheese. Cover with aluminum foil and bake at 400 degrees for 20 minutes. Remove foil and return to oven until golden brown on top (about 5-10 minutes). Let stand 10 minutes before serving. Serve with remaining tomato sauce. Garnish with additional grated cheese and julienned basil leaves. Serves 8 to 10.

Recipe - More Zucchini Bread

2007-07-16T12:08:00.000-04:00

I've already posted my ol' tried-and-true sweet zucchini bread recipe, but I'm in the market for more. I need variety. I'm particularly ISO a really good savory zucchini bread recipe that is not just Bisquick with zukes in it, as well as a really tasty low-carb/light variety. Or any zuke bread recipe that is especially interesting. I already know all about the pumpkin pie spice, the crushed pineapple, the addition of chocolate chips or nuts. I'm taking majorly innovative.

I'm already preparing the tried-and-true with whole-wheat flour, wheat germ, flax seed, and unsweetened applesauce in place of some of the oil, and less sugar than called for, so I'm doing a pretty good job on that one. But still, I want more-more-more! Because when I pick the zucchinis, there are, say it with me, more-more-more!

Here are a few untested (by me) recipes I've found. Again, PLEASE, if anyone tries any of the recipes I post, I BEG YOU to please comment with a review. Thanks!

Savory Zucchini Bread
Mom’s Big Book of Baking Copyright 2001

Nonstick cooking spray
1 cup peeled and grated zucchini (use large holes of a box grater) I didn't peel it
3 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon salt
1 large egg
¼ cup olive oil
1 ½ cups whole or lowfat milk
1 ½ cups grated Pecorino Romano or Parmesan cheese I used the canned blend
1/3 cup pitted and coarsely chopped Kalamata olives
¼ cup finely chopped fresh parsley leaves I used some dried

1. Preheat oven to 350 degrees. Coat the inside of a 9x5-inch loaf pan with cooking spray. Squeeze the grated zucchini over the sink to remove any excess moisture. Set it aside.
2. Combine the flour, baking powder, and salt in a large mixing bowl. Add the eggs, oil and milk. With a wooden spoon, stir until all the ingredients are moistened. Stir in the zucchini, cheese, olives and parsley.
3. Scrape the batter into the prepared pan. Bake the loaf until it is golden and a toothpick inserted in the center comes out clean, 60 to 65 minutes. Let the bread cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on the rack to cool completely.

This savory recipe, from Lucina Brand, sounds promising:

Savory Zucchini Bread

1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil™
1 cup chopped walnuts
3 eggs
1/3 cup Lucini® Premium Select Extra Virgin Olive Oil™
1/3 cup buttermilk
12 ounces (1 ½ cups) shredded zucchini (2-3 medium)
1 ½ cups flour
1/3 cup dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
¼ cup grated Parmesan cheese, optional

Preheat oven to 350 degrees. Line 9 x 5 inch loaf pan with foil and swirl 1 teaspoon LUCINI Olive Oil around on bottom, leaving sides dry. Spread chopped nuts on baking sheet and toast 6-8 minutes. Allow to cool.

Whisk together eggs, LUCINI Olive Oil and buttermilk. Mix in zucchini. Mix together flour, sugar, baking powder, soda, salt and nutmeg in large bowl (sift if there are lumps). Add wet mixture to dry, stirring to just dampen. Add Parmesan, if desired.

Spoon into prepared pan. Bake in middle of oven 50-60 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Lift out with foil. Cool completely. Tip: flavors will develop best if bread is wrapped and refrigerated overnight. To avoid crumbling, slice with serrated knife using a gentle “sawing” motion.

This one gets to be re-posted b/c the original post provided a photo which is making me salivate:

Savory Zucchini Bread
Mom’s Big Book of Baking Copyright 2001

Nonstick cooking spray
1 cup peeled and grated zucchini (use large holes of a box grater) I didn't peel it
3 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
¼ cup olive oil
1 ½ cups whole or lowfat milk
1 ½ cups grated Pecorino Romano or Parmesan cheese I used the canned blend
1/3 cup pitted and coarsely chopped Kalamata olives
¼ cup finely chopped fresh parsley leaves I used some dried

1. Preheat oven to 350 degrees. Coat the inside of a 9x5-inch loaf pan with cooking spray. Squeeze the grated zucchini over the sink to remove any excess moisture. Set it aside.
2. Combine the flour, baking powder, and salt in a large mixing bowl. Add the eggs, oil and milk. With a wooden spoon, stir until all the ingredients are moistened. Stir in the zucchini, cheese, olives and parsley.
3. Scrape the batter into the prepared pan. Bake the loaf until it is golden and a toothpick inserted in the center comes out clean, 60 to 65 minutes. Let the bread cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on the rack to cool completely.

...as is this one and the next...

Low-Carb Savory Zucchini Tart (Adapted from Rachel Ray's Zucchini Gruyere Tart)

4 cups shredded zucchini
1-1/2 tsp. kosher salt
4 Tbsp. butter, melted
1 cup fresh whole wheat bread crumbs (from about 3-4 slices of whole wheat bread)
1 tsp. fresh thyme
1 Tbsp. fresh parsley
1 cup gruyere cheese, shredded
1 cup peeled and shredded celeriac (celery root)
freshly-ground pepper

Preheat the oven to 350 degrees F. Place shredded zucchini in a colander with the kosher salt. Toss until well combined. Allow the zucchini mixture to drain for about 20 minutes, stirring occasionally.

In the meantime, toss the melted butter with the bread crumbs, thyme, parsley and a quarter-cup of the gruyere cheese. Press the bread crumb mixture into a tart pan with a removable bottom. Bake 10 to 15 minutes until light golden brown. Do not overbake. The fresh bread crumbs burn more easily than packaged bread crumbs.

Remove from oven and increase the oven temperature to 400 degrees F. Take the zucchini mixture and roll it in a kitchen towel, squeezing out as much water as possible. Place zucchini in a large mixing bowl. Add the shredded celery root and remaining gruyere cheese. Season with freshly-ground black pepper.

Spread out evenly on top of the bread crumb crust. Bake 40 to 50 minutes until the cheese is melted and the tart is lightly browned.

Makes 6 servings.

Per serving: 212 calories, 14 g fat (8 g saturated fat), 40 mg cholesterol, 13 g carbohydrate, 3 g fiber, 9 g protein, 11% vitamin A, 27% vitamin C, 23% calcium, 5% iron

Zucchini Bread with Toasted Pecans, Mushrooms, Garlic & Herbs

from the Alexander Hamilton House

Makes 2 loaves

20 oz all purpose flour (4 cups)
2 pounds zucchini, shredded on a box grater
1/2 cup sugar, divided into 1/4 cups
1 cup pecans, toasted and rough chopped
1 cup cooked mushrooms
2 heads garlic, slow roasted and rough chopped
2 tsp baking soda
2 tsp baking powder
1 tbsp salt
2 tbsp fresh sage, chives, or thyme, minced
1 cup sour cream
4 eggs, beaten
4 oz unsalted butter, melted & cooled
1/3 cup olive oil

Preheat oven to 375F.

Grease 2 9x5 inch loaf pans.
Put shredded zucchini into a fine mesh strainer and set over a bowl to drain for 30 minutes.
Toss the nuts with the flour, 1/4 cup of sugar, baking soda, baking powder and salt.
Whisk together the remaining 1/4 cup of sugar, sour cream, eggs, butter and olive oil.
After zucchini is drained, use a dish towel to squeeze out any leftover moisture. Stir the zucchini into the egg mixture, along with the mushrooms, garlic and herbs. Add the wet ingredients to the dry and fold gently until just moistened.
Scrape the batter into the prepared pans and smooth with a spatula.
Bake until the loaves are golden brown and a toothpick comes out of the center clean, about 1 hour and 10 minutes. Don't forget to rotate the pans! Cool 10 minutes in pan, then on a wire rack for an hour.
Wrap and store in refrigerator or freezer.

Recipe - WEIGHT WATCHERS APPLE ZUCCHINI COFFEE

2007-07-11T11:50:00.000-04:00

WEIGHT WATCHERS APPLE ZUCCHINI COFFEE
CAKE from cooks.com

1 1/2 c. all purpose flour
1/2 tsp. each baking soda and nutmeg
1 egg
1 tsp. vanilla
1/4 c. butter, melted
1/4 c. plus 2 tbsp. sugar
1 c. coarsely shredded zucchini, unpeeled
2 sm. sweet apples, peeled and shredded
1/4 c. raisins

Preheat oven to 350 degrees. Combine flour, baking soda, and spices. In another bowl combine egg, vanilla, butter and sugar.

Beat with a fork until blended. Stir in zucchini, apples and raisins. Add to dry ingredients. Mix.

Pour in 8 inch round pan sprayed with Pam. Bake 35 minutes. Cool in pan.

Makes 8 servings.

Recipe - Chinese String Beans

2007-07-11T11:32:00.000-04:00

Chinese String Beans from cooks.com

2 tbsp. soy sauce
1 tbsp. oil
2 cloves garlic
1 med. onion
1 lb. fresh string beans
1 c. chicken broth

Heat frying pan and add oil. Slice up garlic and onion and fry until golden. Then add soy sauce and pieces of broken string beans. Pour in chicken broth and let it simmer for 8-10 minutes or until tender. Serves 4.

Recipes - Zucchini - More, more, more!!!

2007-07-11T11:22:00.000-04:00

Another of my zucchini soups:

3-4 cups shredded zucchini/squash
1 or 2 shredded carrots
1 onion, chopped.

Boil in enough water to cover.

Add 1 can crushed tomatoes and 3 cubes or so veggie boullion. Add 1 can corn (drained) and 1 c. frozen peas. Add salt & pepper to taste.

This turned out amazingly well. I only made it b/c I had lots of shredded zucchini and couldn't bring myself to make any more loaves of bread. I think I'm going to make it again but make it spicy and add clams (veggie-heavy Manhattan clam chowder).

ZUCCHINI PARMESAN

zukes

marinara sauce

basil/oregano/s&p

mozzerella

slice and dry zukes. Dip in egg and in bread crumb mixture, and pan-fry. Place layer in pan and top with tomato sauce, basil, oregano, mozzerella. Continue stacking layers or bake until melted. Serve with pasta if desired.

ZUCCHINI CRABCAKES - You are welcome to use your favorite crabcake recipe in its place. This is just a rough approximation of ingredients as my recipe is in my head...

crabmeat, real or artificial
zucchini/squash, shredded and dried well with paper towels
egg, beaten
bread or cracker crumbs (I like crushed Saltines)
black pepper
strong mustard or dried mustard powder
Old Bay seasoning
garlic powder
parsley - chopped fresh or dried flakes
hot sauce (if desired)

In these parts, crab territory, the more crab/less breading = best crabcake, and a truly great crabcake would have almost no "filler." These are, obviously, a modification, since zucchini is taking place of about half the crabmeat anyway. Make sure the shredded squash is very dry by squeezing/wringing it with paper towels.

Combine all ingredients in a bowl. Form patties or balls of your size preference (note: balls take longer to cook). Fry in pan with hot oil, or cook under broiler. Can be frozen (I've frozen them already cooked - they're obviously not AS good, but still good. I'm sure you can freeze uncooked but I have never tried. Be sure to layer between waxed paper prior to freezing.)

"APPLE" CRISP (WITH ZUCCHINI) from Cooks.com

8 c. zucchini, peeled, sliced (sm. pieces)
2/3 c. lemon juice

Cook together until tender, then add:

1 c. sugar
1/2 tsp. each, nutmeg and cinnamon

Cover and simmer 15 minutes. Thicken with 1 tablespoon cornstarch. Remove from heat and cool.

CRUST:

4 c. flour
1 c. sugar
2 sticks butter

Blend together like crumbly pie crust. Pat 1/2 of this mixture in a 9 x 13 inch pan. Reserve the rest for topping. Bake 10 minutes at 350 degrees. Cool slightly.

Spread zucchini mixture on crust. Sprinkle the other half reserved crust mixture on top. Sprinkle with cinnamon. Bake 30 or 40 minutes at 350 degrees.

Serves 12.

Cooking Light's 6 Great Zucchini Recipes (sorry if this is a repeat!)

1. Zucchini Oven Chips
2. Grilled Zucchini-and-Summer Squash Salad
3. Zucchini Bread
4. Layered Zucchini
5. Chocolate Zucchini Cake
6. Stuffed Zucchini with Potatoes and Peas

MORE ON ZUCCHINI:

A Zillion Zucchini
Growing zucchini is easy, but coming up with creative ways to cook them can be a challenge.

Zucchini Bread Winner
A lighter, healthier version gets high praise from an Oregon office manager.

Lighten Up: Zucchini Unloaded
Our makeover of a sumptuous cake liberates a Seattle reader from the burden of her bounty.

Recipe - Zucchini Advice from Trusting Friends

2007-07-11T11:17:00.000-04:00

Epi's Zucchini Recipe - I've never tried this, but Epi has never steered me wrong.

1 lb pasta (something kind of chunky with nooks and bends)
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
4 zucchini, cut into ½-inch slices
salt and pepper to taste
2/3 cup white wine
1/2 pound ricotta
1/4 teaspoon ground cinnamon

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While the pasta cooks, heat oil in a medium skillet over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper.

Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season to taste with salt and pepper. Add drained pasta to skillet and toss. Serve immediately.

You could also cut the zucchini in half and then scoop them out to make boats. Dice or grate the scooped stuff and make the recipe, leaving out the pasta. Use the zucchini-ricotta mix to stuff the baked zucchini, sprinkle them with parmesan, and bake them until the boats are soft.

BG'S Ajlouk Oura'a (Mashed Zucchini Salad)

1 1/4 lb zucchini, cut into 1" thick slices
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp salt
1/2 tsp caraway seeds
1/2 tsp coriander
1/2 tsp harissa or chili powder
1 garlic clove, crushed
1/4 c crumbled feta cheese

Place zucchini in large saucepan; cover with water to 1" above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash with a potato masher; drain. Combine lemon juice and next 6 ingredients in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.

BG'S Three Cheese Stuffed Zucchini

8 zucchini
1 1/4 oz white bread, crusts removed
milk for soaking
4 oz ricotta cheese
3 tbsp grated cheddar cheese
1/3 c grated Parmesan cheese
2 tsp chopped fresh oregano
2 tsp chopped fresh thyme
1 clove garlic, crushed
1 egg yolk

Preheat oven to 375. Cook the zucchini in boiling salted water for 5 minutes, then drain. Meanwhile, soak the bread in milk until soft, then squeeze dry. Cut the zucchini in half and scoop out the flesh with a spoon. Chop zucchini flesh finely. Place in abowl and add the bread, cheeses, herbs, garlic, egg yolk and season with salt and pepper. Mix together, adding a little bit of milk to make it bind if necessary. Fill the zucchini shells with the stuffing. Brush an oven proof baking dish with oil and arrange the zucchini close together. bake in the oven for 35-40 minutes, until golden on top. Serve immediately.

BG's Zucchini-Tofu Koftas

2 c grated zucchini, packed
6 large garlic cloves, pressed or minced
2 tbsp vegetable oil
1 tbsp ground fennel seeds
4 tsp ground cumin
1 tsp cinnamon
1 tsp tumeric
1 tsp dried mint (1 tbsp fresh)
1 tsp salt
1/4 tsp cayenne
2 blocks tofo, pressed
2 tbsp flour
1/2 c chopped walnuts, cashews, or pistachios

Saute zucchini and garlic in oil, stirring often, until most of the moisture has evaporated, about 5-10 min. Add the spices and cook for 1 more minute, stirring constatnly. Place in a bowl. Crumble tofu, add the four and nuts, and mix well. Form the mxture into walnut-sized balls. Place on an oiled baking sheet and bake at 350 until firm, about 20-30 minutes. Serve with Sweet and Sour Tamarind Sauce.

Mama Dip's Squash Casserole as per Gemini

2 lbs. squash, washed and sliced
1/4 cup finely chopped onion
1 can chicken broth
3 T. cornstarch
1/2 stick butter, cut into pieces
1 cup bread crumbs mixed with 2 T. melted butter

Put the squash with the onion in a very little bit of water. Cover and cook, stirring often, until tender, then drain. Heat the chicken broth in a small pot. Mix the cornstarch with a little water to make a paste, and stir it into the hot broth. Add the butter and cook until thickened. Combine the thickened sauce with the sauce and pour into a 9x13 baking dish. Sprinkle the buttered breadcrumbs on top. Bake in a 350* oven on the lower rack for 40 minutes, until brown on top.

Recipe - Zucchini Bread (Sweet)

2007-07-11T11:14:00.000-04:00

Zucchini Bread

Original (Mom's) Recipe:

Preheat oven to 350 degrees.

3 eggs
1-1/2 c. sugar
1 c. oil
1 T. molasses
1 T. vanilla

2 c. grated unpeeled zucchini, packed lightly
2 c. flour
2 t. cinnamon
1/2 t. baking powder
2 t. baking soda
1 t. salt
1 c. broken walnuts or pecans
1/4 c. raisins.

Mix first 5 ingredients (with mixer if preferred). Add (mixing by hand) grated zucchini. Combine dry ingredients in a separate bowl, then add to zucchini mixture. Add nuts and raisins.

Bake in 2 greased loaf pans (I line w/waxed paper, then lightly spray w/oil) for 55 minutes and check w/toothpick.

Polly's SMAO note: Above is the original recipe. For SMAO, I sub unsweetened applesauce for the oil, and sub half to 2/3 of the sugar (or all of it if you don't mind the taste) with Splenda - you can actually cut back on the amount of sugar/Splenda if you're using applesauce, as it will add some natural sugars. I usually use a little extra zucchini and a little less nuts. Sometimes I grate a carrot or two in with the zucchini - it's very good that way, and adds a little sweetness. Also v. good for breakfast muffins.

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Recipes - Garden Overload?

2007-07-11T10:21:00.000-04:00

It's still VERY early in the season, so start getting creative or you're gonna get sick of your garden veggies REAL FAST!

First, some links to as-yet untested recipes:

SQUASH

squash party
· Zucchini Fritters with Herbs and Cheese
· Zucchini Pancakes with Basil Chive Cream
· Summer Squash Bread and Butter Pickles
· Zucchini Chips

sides and starters
· Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing
· Yellow Summer Squash and Corn Soup
· Zucchini Carpaccio
· Zucchini Potato Lemon-Thyme Mash
· Baby Squash with Capers and Parsley
· Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes

the main event
· Orzo with Summer Squash and Toasted Hazelnuts
· Zucchini Curry
· Herbed Summer Squash and Potato Torte with Parmesan
· Gemelli with Zucchini, Tomatoes, and Bacon
· Grilled Zucchini Pizza

for breakfast
· Zucchini Raisin Bran Muffins
· Zucchini and Spinach Frittata

Summer Squash Puffs

Yellow Squash Dressing

Zucchini Miso

Shrimp and Veggie Stew

Italian Summer Squash Polenta Bake

Summer Squash Chicken Alfredo

Ricotta Stuffed Squash

Balsamic Zucchini

More Zucchini Recipes
More Summer Squash Recipes

TOMATOES

starters and sides
· Summer Tomatoes
· Oven-Roasted Plum Tomatoes
· Gazpacho Chopped Salad
· Grilled Zucchini and Tomatoes Wth Feta Sauce
· Vodka-Spiked Cherry Tomatoes with Pepper Salt

the main attraction
· Fusilli with Fresh Tomato and Olive Sauce
· Eggplant Rolls with Spicy Tomato Sauce
· Tomato and Cucumber Sandwiches with Garlic-Anchovy Butter
· Fried Green Tomato "BLT"
· Grilled Tomato, Basil, and Goat Cheese Sandwiches

sauces and more
· Fresh Tomato Salsa
· Provencal Oven-Roasted Tomato Sauce
· Tomato Chutney
· Tomato Black-Pepper Granita
· Fresh Tomato Juice Cocktail

CUKES

summer salads
· Cucumber and Tomato Salad with Buttermilk Dressing
· Cucumber, Mustard, and Dill Salad
· Cucumber and Watermelon Salad with Hoisin-Lime Dressing
· Cucumber and Celery Salad with Yogurt
· Thai Cucumber Salad with Roasted Peanuts
· Dilled Tuna-Cucumber Salad

perfectly pickled
· Sweet-and-Sour Cucumbers with Fresh Dill
· Southeast Asian Style Turkey Burgers with Pickled Cucumbers
· Quick Cucumber Pickles with Rye Bread and Cheese
· Spicy Dill Pickles
· Pickled Cucumber, Squash, and Red Pepper Salad

summery soups
· Cold Cucumber Mint Soup
· Chilled Cucumber Soup with Smoked Salmon and Dill
· Chilled Mango and Cucumber Soup
· Creamy Cucumber Gazpacho
· Spicy Cucumber-Avocado Soup

elegant cukes
· Salmon and Spinach Terrine with Cucumber-Dill Sauce
· Crab-Stuffed Cucumbers
· Grilled Rib-Eye Steaks with Cucumber Relish
· Arctic Char Gravlaks with Cucumber Jelly

great japanese
· Cucumber Nori Rolls
· Miso-Marinated Salmon with Cucumber-Daikon Relish
· Japanese Cucumber Salad with Vinegar
· Soba Noodle Salad with Cucumber and Mango

MELONS

juicy hors d'oeuvres
· Watermelon with Fennel Salt
· Brochettes Of Melon, Prosciutto, and Fresh Mozzarella
· Jerked Shrimp with Melon Salsa
· Virginia Ham and Melon Apple Chutney on Corn Bread Rounds
· Spicy Crab and Melon Salad

savory salads and soups
· Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives
· Zucchini Melon Salad
· Watercress, Melon and Almond Salad
· Thai-Spiced Watermelon Soup with Crabmeat
· Watermelon, Ricotta Salata, Basil, and Pine Nut Salad

pickles and relishes
· Watermelon Rind Chutney
· Chunky Watermelon Salsa
· Melon and Berry Compote
· Melon Compote

simple sweets
· Honeydew with Mint, Basil, and Lime
· Minted Honeydew Sorbet
· Cantaloupe Granita
· Midori Melon Ice Pops

decadent desserts
· Honeydew in Cardamom Lime Syrup with Vanilla Cream
· Plum Soup with Honeydew Tarragon Ice
· Kaffir Lime Mousse with Honeydew Water

SQUARSH!

2007-07-10T09:49:00.000-04:00

This is the light version of what I made last night, a big favorite at my house, and an awesome way to get rid of some squash. If you're smart, you'll either prep this on the stove when it's cool, or do it outdoors in a pan/over the grill. Cause it was damn hot in my kitchen last night.

PENNE-SQUASH-SAUSAGE CASSEROLE
fills 1 9x13 pan (feeds 6-8 very sufficiently)
(full calorie version found here)

1/2 box Barilla Plus penne pasta
1 lb. Italian turkey sausage
4 small squash/zucchini, halved and sliced in 1/4" half-moons
4 cloves garlic, minced
1/2 can black olives, drained and sliced thickly
1 can stewed tomatoes, drained a bit and chopped a bit
parmesan cheese (low-fat is fine)
1 c. part-skim mozzerella cheese, shredded
salt & pepper
ground cayenne
basil
parsley

Preheat oven to 350, God help you.

Cook pasta to al dente, drain, and set aside in a large mixing bowl.

While cooking pasta, cook sausage (loose; if necessary, remove from casing) and using a slotted spoon, remove from pan and set aside on a plate with paper towels above and below it.

Leave some of the grease in pan (depending on the leanness of the sausage, it may even be necessary to add a little olive oil to re-coat pan.) Saute onions and garlic . Add squash and black olives and cook until squash are fairly tender. Add stewed tomatoes and herbs/spices/salt/peppers to taste (do not add parsley yet).

Pour veggie saute over pasta in mixing bowl, and mix. Add parmesan and about half of the mozzerella and mix again. Transfer mixture to large baking pan (metal or glass is fine) and top with remaining mozzerella and parsley flakes.

Bake at 350, uncovered, until cheese is melted and casserole has "set", usually about 15-20 minutes. Serve hot.

Leftovers are even better reheated the next day!

And so it begins!

2007-07-06T19:06:00.000-04:00

Today was the first harvest of 4 yellow squash, sure to be followed by a more bountiful harvest tomorrow and every day after that. I'll be cooking some recipes I posted earlier, and a few I haven't yet (b/c they're all in my head) like a casserole of Barilla Plus Pasta, turkey sausage, and sauteed squash that is SOOO GOOD.
Wednesday we cut back the basil plants for the first time this season, and had pesto pasta and chicken for dinner Wednesday, and pesto pasta (I know, pasta is bad, but this is a celebration!) and shrimp last night.

For lunch today, we had this gorgeous salad:
iceberg, red onion, celery, cukes, kidney beans, gouda, and chunks of chicken breast which I tossed in some pesto prior to putting on the salad. DELISH.

Garden Veggies Light! (Part 1)

2007-07-06T12:18:00.000-04:00

As promised, I now begin to post some recipes which will start to make a dent in the summer harvest.

* signifies one I haven't tried yet.

CUCUMBERS
DILLED CUCUMBERS
(My grandmother's recipe. You can eat these mild after an hour, or store for at least a month and they get stronger and more pickle-like every day. I love these.)
3 cukes
1/4 c. snipped dill
1 c. white vinegar
1/4 c. water
4 Tbsp. sugar
1/2 tsp. salt
dash pepper

Wash cukes and slice thinly or as desired. Add dill and toss.
In a 2-cup measuring cup, mix vinegar, water, sugar, salt & pepper. Stir to dissolve sugar. Pour over cukes and toss.
Cover and refrigerate until well-chilled, at least one hour.

Minted Cucumber Buttermilk Soup (cold)
This is my FIL's recipe. It is lowish-carb, and low-fat if you use LF dairy products, although some (like the FF buttermilk) may be higher in carbs. You choose. If you don't like plain yogurt at all, you probably won't like this recipe. Serve very well chilled.

1-1/2 lbs. cukes, quartered and seeded
2 c. buttermilk
1/4 c. chopped onion
2 garlic cloves
1 c. light sour cream
1 c. lowfat or FF plain yogurt
2 T. chopped fresh mint
1 T. chopped fresh chive or scallion tops
1 T. fresh lemon juice
pinch of cayenne pepper (ground/dried)
2 tsp. sugar
fresh mint sprigs for garnish

Puree cukes, buttermilk, chopped onion, and garlic until smooth. Transfer to bowl. Whisk in sour cream, yogurt, chopped mint, chives, lemon juice, sugar, and cayenne. Cover and chill. May be made one day ahead.

Stir soup and ladle into bowls. Garnish with fresh mint sprigs. 4 to 6 servings.

TOMATOES
Chilled Roasted Pepper and Tomato Soup (Southern Living) *

3 medium-size red bell peppers
2 1/2 cups vegetable juice
2 garlic cloves, chopped
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large avocado, chopped
1 cucumber, seeded and chopped
1/4 purple onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and minced (optional)
Lime wedges (optional)

Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.

Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.

Process peppers, vegetable juice, and next 5 ingredients until smooth; chill. Serve with avocado, next 3 ingredients, and, if desired, minced jalapeño and lime wedges.

Note: For testing purposes only, we used V-8 juice for vegetable juice.

Yield: 4 cups

ZUCCHINI/SQUASH

CHILLED SUMMER SQUASH SOUP WITH CURRY (COOKING LIGHT) *

CHILLED SUMMER SQUASH SOUP WITH CURRY (Cooking Light) *

2 teaspoons curry powder
1 1/4 pounds yellow squash, cubed
1/2 cup chopped onion
1 (14 1/2-ounce) can vegetable broth
1 3/4 cups low-fat buttermilk
1 tablespoon chopped fresh mint
1/2 teaspoon salt

Cook curry powder in a large saucepan over medium heat 1 minute or until toasted. Add squash, onion, and broth. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Place squash mixture in a blender; process until smooth. Pour mixture into a bowl; cover and chill. Stir in the buttermilk, mint, and salt.

Yield: 5 servings (serving size: 1 cup)

CALORIES 82 (24% from fat); FAT 2.2g (sat 1g,mono 0.6g,poly 0.4g); PROTEIN 4.8g; CHOLESTEROL 0.0mg; CALCIUM 136mg; SODIUM 681mg; FIBER 2.5g; IRON 0.8mg; CARBOHYDRATE 12.3g

Cooking Light, JUNE 2000

SUMMER SQUASH SOUP WITH PASTA AND PARMESAN (from Cooking Light)
6 c. fat-free chicken broth
3 c. water
2-1/4 c. uncooked farfalle (about 6 oz. I use Barilla Plus)
2 c. finely chopped yellow squash
2 c. finely chopped zucchini
1 T. chopped fresh parsley
1 T. chopped fresh basil
1 T. lemon juice
1/2 t. chopped fresh oregano
1/2 t. ground black pepper
1/2 c. grated parmesan
1/4 c. thinly sliced basil

Bring water and broth to boil in dutch oven. Add pasta and cook 8 mins. or until almost tender. Add squash and all ingredients EXCEPT BASIL AND PARMESAN.
Reduce heat and simmer 4 mins. or until pasta is done and squash is tender. Sprinkle with cheese and basil.
(4) 2-cup servings
269 cals (15% from fat)
4.6 g fat (2.5gSat/1.2g Mono/0.5g poly)
16.5 g protein
39.4 g. carb (using regular farfalle/you can half the pasta to cut this down)
3.4 g fiber (using regular farfalle)
10mg cholesterol

COLD ZUCCHINI SOUP
(Family recipe. Sweet and tangy. I usually make multiple recipes of this. Can be eaten hot or cold)
1 large zucchini
1 med. onion
water
1 sm. can tomato paste
water
1/4 to 1/2 c. sugar
1 tsp. salt
black pepper
1 T. lemon juice

Dice zucchini and onion. Cover in pot with one quart of water. Bring to boil, then simmer for 45 minutes to one hour. Add tomato paste and one can water, then add sugar, salt, and pepper. Add lemon juice. Cook one hour.

SUMMER SQUASH SAUTE (Prevention Magazine) *
• 6 cloves garlic, sliced
• 2 Tbsp extra virgin olive oil
• 1 tsp red-pepper flakes
• 3 lb assorted summer squash (zucchini, yellow crookneck, etc.), thinly sliced
• 1/2 tsp salt

Time: 55 minutes
Servings: 8 (4 c total)

Heat garlic, oil, and red-pepper flakes in large sauté an over medium heat 2 to 3 minutes or until garlic begins to turn golden. Add squash and salt. Toss to coat. Cover, reduce heat to medium-low, and cook 30 minutes, stirring occasionally, until squash begins to break apart. Uncover, increase heat to medium, and cook 10 to 12 minutes longer or until liquid is almost gone.

Nutritional Info Per Serving: 61 cal, 2 g pro, 6 g carb, 4 g fat, 0.5 g sat fat, 0 mg chol, 2 g fiber, 149 mg sodium

LEMONY STUFFED SOLE (Prevention Magazine) *
I am anxious to try this. I imagine one could use other types of fish if they like, or even pounded chicken breasts.
• 1 lb sole or flounder fillets
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 c Summer Squash Sauté (recipe above)
• 1 tsp extra virgin olive oil
• 1/4 c dry white wine, or 2 Tbsp freshly squeezed lemon juice mixed with 2 Tbsp vegetable broth
• 1 Tbsp butter
• 2 tsp freshly squeezed lemon juice
• 1/2 tsp freshly grated lemon zest
• 1 tsp finely chopped fresh parsley

Time: 15 minutes
Servings: 4

1. Season both sides of fish with salt and pepper. Place 1 fillet on flat surface and spread 2 tablespoons of the squash evenly over top, leaving a 1/2" margin on both ends. Starting with one end, roll fillet into a cylinder and secure with wooden pick. Repeat with remaining sole and squash.

2. Heat oil in 12" nonstick skillet over medium heat and add sole, seam side up. Cook 2 minutes and add wine. Reduce heat to medium-low, cover, and cook 5 minutes longer, until fish is opaque.

3. Transfer sole to a plate and tent loosely with foil. Add butter, lemon juice, and lemon zest to skillet. Remove from heat, swirl until butter melts, and spoon over sole. Sprinkle with parsley. Remove pick before serving.

Nutritional Info Per Serving: 171 cal, 20 g pro, 4 g carb, 7 g fat, 2.5 g sat fat, 61 mg chol, 1 g fiber, 323 mg sodium

4-Step Fontina Frittata (Prevention Magazine) *
• 6 lg eggs
• 3 c Summer Squash Sauté
• 1/2 c grated Fontina cheese
• 1 tsp olive oil

Time: 20 minutes
Servings: 6

1. Preheat broiler. Position rack second from top.

2. Beat eggs in large bowl. Fold in squash and cheese.

3. Heat oil 2 to 3 minutes in medium nonstick, broiler-safe skillet over medium heat, turning pan to coat. Add egg mixture and cook 3 minutes to set bottom. Reduce heat to medium-low and cook 3 to 5 minutes, lifting edges occasionally and tilting pan so uncooked egg mixture flows to bottom.

4. Broil 3 to 4 minutes or until frittata is browned and set. Serve warm or at room temperature.

Nutritional Info Per Serving: 177 cal, 11 g pro, 7 g carb, 12.5 g fat, 4 g sat fat, 222 mg chol, 2 g fiber, 291 mg sodium

Yesterday, all my troubles seemed so far away

2007-06-27T12:40:00.000-04:00

Yesterday was a good day. Aside from being out of breakfast Lean Cuisines, I ate well, and drank more than enough water thanks to it being 500f degrees out with 500% humidity. Ah, Delaware.

Lunch was a LC panini. I admit, after that, I ate some of this bread pudding my mom had made. It was really sweet and made me wanna puke. But it could have been much worse, diet-wise, like if it had been good, I would have eaten a lot more.

Made it back to yoga today. It was hot. I was dripping with sweat. The air here is like pudding and it was extremely hard to breathe, but aside from skipping a few warrior poses which always kill my feet, I kept up. Tonight I'm hoping (and thinkin, and wishin) to go to a friend's pool after work. MUST get my ass to the beach soon!

Dinner was fantastic. Fresh tuna steaks that my dad's friend caught, which I marinated in an orange-soy-ginger marinade, broiled and sprinkled with sesame seeds and soy sauce. Side of bok choy, cooked in a pan with very little oil, then tossed with pepper, soy sauce, and a splash of sesame oil (you really don't need much of that stuff!) and then, again, sprinkled with sesame seeds. Salad was a very simple cuke-tomato-onion salad tossed with rice wine vinegar and just a smidge of lowfat feta. And more water. Jeremiah cleared his plate, which included 3 (smallish) tuna steaks. I was beaming with pride - that means he liked it. A LOT.

Late night, J busted out these damn good mini-cookies. I had two, and then just said no.

It's that time of year when we are about to be bombarded with garden veggies, so I'll be posting recipes! Healthy ones will be here on this blog, and not-so-healthy ones over at http://second-helping.blogspot.com. Stay tuned!

Blah.

2007-06-25T16:52:00.000-04:00

No change in weight this week (probably due to vomiting this weekend - not on purpose!), but feeling crappy.

I see an obvious connection between how I eat and how I feel, yet I eat crap anyway. Why? Because it tastes so good! And it's so damn cheap and easy!

Need to get back on the ball, and definitely need to get my body moving. This has been a stagnant summer for me so far. I haven't even made it to the ocean yet (I HAVE gone to the bay!) and it's almost JULY!

Look-better-feel-better-inside-outside-Look-better-feel-better-inside-outside.

Maybe I'll have to start thinking of some new and exciting recipes soon. I even ran out of Lean Breakfast Pockets and haven't made my way back to the store yet.

I Disgust Myself.

2007-06-18T11:32:00.000-04:00

I deserve to say I'm up ten pounds after all the crap I consumed this weekend, but somehow, I don't know how, I'm down 3.5. I've stopped trying to make sense of it all.

Because I am so ashamed, I'm going to re-cap what I did eat this weekend:

Friday - started off well.
B: Lean Pockets, coffee, water
L: LC Panini, small spinach salad (referenced in last post), water
D: Leftover Indian food (referenced in last post) - healthy, but I ate WAY too much of it.

Saturday:
Breakfast: Hidden egg (fried egg and 1 piece of [ugh] fried whole wheat bread), coffee, coffee, coffee. And then a diet Pepsi.
Lunch (this is where it gets really scary): KFC Extra-Crispy thigh and wing, coleslaw, mac'n'cheese (sm portion), and REGULAR PEPSI. Oh yeah, and a biscuit. With honey.
Dinner: Chinese takeout - 1 spring roll, 1 bowl hot'n'sour soup, 1 fried dumpling in dipping sauce, about 3/4 c. white sticky rice, Gen Tso's chicken, and a bit of Roast Pork Lo Mein. Oh yeah, and a fortune cookie.

Sunday:
Brunch: 2 Lean Cuisine 4-cheese pizza pockets. Fwiw, I see absolutely no need for FOUR TYPES OF CHEESE in a diet food. Too much cheese. And that's saying something.
Apps: Cheese and crackers, water, Strawberry Margarita.
Dinner: a very good amount of steamed crabs in Old Bay, corn on the cob w/butter and Old Bay, and a Miller Lite.
Dessert: 1.5 homemade brownies with 2 small scoops Breyer's Light Double-Churned Vanilla Bean Ice Cream, about 4 black cherries (halved) and HOT FUDGE.

I got home from eating all that yesterday and my fingers were so swollen from the sodium that my rings wouldn't budge. I drank 4 huge glasses of water before I even had to pee. I've been drinking water almost non-stop since then.

Monday:
B: coffee, lean breakfast pockets, water, water, water
L: (to be) spinach salad with either leftover chicken breast, chopped, on top, or small, broiled crab balls on top. Jello. Water.
D: slow cooker chicken breasts in salsa sauce (redundant much?) on small corn tortillas with lots of veggies. Water, water, water.

Recipe - Strawberry Spinach Salad

2007-06-15T14:31:00.000-04:00

D'oh! It was so good I forgot to take a photo before eating it! ~~No fear, I'm having it again for dinner~~ (Forgot to bring it home!!!), because even though I made 1/2 recipe of dressing, there was still WAY too much for 2 side salads, which my mom and I had with Lean Cuisine Paninis.

KT120's Spinach and Strawberry salad - 4 servings

Ingredients
2 Tablespoons sesame seeds
1 Tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/4 tablespoon minced onion
10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces
1 quart strawberries, cleaned and sliced
1/4 cup almonds, blanched and silvered

Note: Proportions above are how they were given to me. I used much less oil (because I'm not a fan of oily dressings), about half or less of the sugar, and a smidge of Splenda. And a little more Worcestershire. And I just sliced the onion and put it right on the salad. I apologize to anyone who is ever offended by my bastardization of their recipes. It's what I do.

Directions:
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds, Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving. ENJOY!!!

Breakfast: Coffee w/half&half (from the shop), 2 Lean Breakfast Pockets, Large glass of water
Lunch: Spinach & Strawberry salad, Lean Cuisine Panini, 1/2 Breyer's Light Yogurt with 5 cherries & 5 grapes (I had a serious sweet tooth going, but that, along with the cup of coffee I'm now drinking, seemed to quell it a bit.)
Dinner: Leftover Lamb/Vegetable/Tofu curry and rice (HEAVY on the veggies), strawberry-spinach salad, lots of water.

Planning to cook this weekend:

butternut squash soup
slow-cooker salsa chicken (for wraps
salmon

I NEED A NEW SCALE!!!

Update - Hmmm

2007-06-14T15:34:00.000-04:00

~~I was just about to post a photo of the gorgeous salad I had for lunch, and it appears I have misplaced my cord to connect camera to computer. Pooey.~~

My sexy salad:

On a bed of greens (and accompanied by a slice of just-baked-this-morning whole wheat bread which I couldn't resist buying from the bakery):

radishes, cucumber, sweet onion, petite baby carrots, avocado, hard-boiled egg, a couple red kidney beans, and bacon bits.
With this lite honey-mustard dressing: I love the dressing and I love the man.

Although I sure would rather they put THIS picture of him on the bottle instead:

I know, I know, he's reeeeeaaallly old now and it's kinda gross, but he's HOT. And he's RICH. And he SHARES IT WITH EVERYONE. And he makes kick-ass salad dressing. And since I can't post a photo of my beautiful salad, I need to post a photo of my beautiful salad-dressing manufacturer.

I got on the scale several times this morning and decided....

that I need a new scale.

The damn thing doesn't read the same twice, and getting it to go back to zero when I step off is near impossible. I think (stress: THINK) I might even be down a pound from yesterday's depressing high, but how can I possibly tell?

Anyone have any suggestions for a quality scale under $50? I don't give a great goddamn about body fat, etc. Just consistent weight, and preferably one with big numbers as I am borderline blind.

Good today, although I am (A) craving sweets, and (B) going to a friend's house for dinner. She's supposedly making shrimp and ribs. I'll try to eat more shrimp, less ribs, and little to none of whatever deliciousness she throws at me.

Maybe tomorrow I'll show you my sexy salad.

eta and my friend just called to cancel for dinner on account of her sick daughter who was SCREAMING in the background. Now I don't know what's for dinner. I REALLY want Indian food.

Update - Sloth. Now with photos!

2007-06-13T11:04:00.000-04:00

Ugh. I knew it. I'm up. A lot. 4.5 lbs to be exact. Now, it IS the wrong day to weigh in, but I don't think that's the issue. I don't even think the food I ate on the camping trip is the issue. It's the food I ate BEFORE and AFTER the camping trip, when I was too busy and/or tired and/or lazy to make something healthy. And the sugary and/or alcohol-laden drinks on the camping trip, but I didn't really drink all that much.

There were a lot of pix taken this weekend in which I look like a cow. A fat, red, sweaty cow. I'm going to post one so that I can punish myself in that way. Ah, here's a lovely one:

That's me, letting it all hang out, cooking a huge pan of greasy potatoes and veggies. In honesty, I ate about 2 pieces of potato and a few pieces of onion out of that pan, but apparently I absorbed all the grease through my pores and it went directly to my jowls. Nice. And that's not even the worst pic.

This one was REALLY bad, so I cropped it just below the boob, which is you can not see the great gut spilling over, which is really evident when sitting next to high-contrast skinny husband:

At least in THIS one I look fat and happy! I was collecting sea glass.

For comparison, here are a few from 2004-2005, when I was really doing well - lowest @ 198...

At the time, I was feeling good about the progress I had made, but still felt like I had SO much left to go (I did) and that the difference wasn't that noticeable (it really was!). In a way this totally sucks to think about, because I just slacked a whole lot and knowingly let that weight ease itself back on, and now I'm back up near my record high all over again. But in a way, it's good to be looking at these photos, realizing I looked pretty damn good at 199 (and it's VERY apparent in my face) and while I'll look even better at 180, 199 is definitely within reach and I can't wait to get back there. And to take some new pix.

Plan of action (for now):
Lean Pockets for breakfast. LC or LP or salad for lunch. Fruit and veggies for snacks. Lots of meals from garden. One veggie dinner per week - no meat at all. Healthy, Phase 2-like dinner all nights. Careful with snacks. Lots of water. Fix bike and ride it. Get back into yoga. No entire weekends "off."

I can do this, right?

Recipe - Yum-Yums

2007-06-04T18:44:00.001-04:00

I've gotten mixed reviews on this one, but I love it. Those who don't are those who don't really like ricotta. I know you SB'ers are used to it, so maybe you'll like it too. Ate it up too fast to take a pic, sorry! (next time...)

INGREDIENTS
1/2 container of strawberry cheesecake flavor Breyer's Light yogurt
slightly less than equal amount of low-fat (or FF) ricotta cheese
1 strawberry

DIRECTIONS
Mix yogurt and ricotta and put in a fancy dish.
Top with sliced strawberry.
Eat with your favorite spoon.

Update - When she was good, she was very, very good

2007-06-04T18:39:00.001-04:00

and when she was bad, she was HORRID.

Although I am pleased to announce that I am down a total of !FIVE POUNDS! I do not have high hopes for this week. Started it off yesterday by finally caving to an immense pasta craving, and I'm not talking about no Barilla Plus, I'm talkin' real Italian spaghetti from my favorite local Italian restaurant, drowning in sauce, with some eggplant parm on top, and the whole thing covered in (ok, it really was too much) mozzarella cheese and broiled. Oh. My. Gawd. Apologies to those I just pissed off and covered in drool.

And there was no way I could eat it all, so guess what I'm having again tonight?! BUT... I was good all day today. I'm going to be "very, very good" when I'm good this week, in anticipation of the horridness (diet-wise) of the super-awesome camping trip I'm leaving for on Thursday, during which I am sure to eat and drink Things That Must Not Be Named.

And when I get home, I'll eat salads for a week. I swear.

Update - End of week

2007-06-01T10:31:00.000-04:00

Well, aside from a few asides, I haven't been half bad this week! I cheated and checked the scale today (shouldn't have checked until Monday) and *crosses fingers* it looks like I might be down another two pounds, despite eating and drinking way above my max last weekend, and the Great Chocolate Craving that hit me the other day.

It has been surprisingly easy to keep eating the Lean Breakfast Pockets every day for lunch, and even more surprising, I haven't gotten sick of them! They're actually pretty good, although I have come to the conclusion that one simply is not enough.

Eating micr0-lunches every day has not been as easy. I just want something more interesting at lunch, so I've been eating a lot of salads. Yesterday I had a salad with drained white tuna (packed in water) with lite Caesar dressing, then a jello with 1/2 banana sliced in it.

Last night's dinner was the salmon mentioned on Tuesday/Wednesday as dinner. Yeah, well Tuesday was a SHITTY DAY, as I may or may not have posted here, and I just was NOT COOKING. I arrived home Wednesday night to find that the salmon looked a little funny, so we ended up eating the leftover Chinese food from the night before (shame, shame on me!) and then on the way home from work yesterday (Thursday) I picked up some more salmon. This was the final menu for yesterday:

Salmon baked in foil with lemon juice, dill, S&P, and 1/2 oz of vodka
Light saute of spinach, onions, peppers, mushrooms, and cubed tofu in a lemon-soy base
Whole grain wild rice
wonderful light salad made with chopped onions, red peppers, and cukes tossed in a homemade Japanese rice-wine/light sour cream dressing

The rice felt like such a treat. Carbs, I say!

Still can't seem to shake the after-dinner treat, so I'm just trying to make sure I always have a few low-calorie choices lying around, like SF jello (where would I be without you, dear jello?!), SF popsicles, and low-carb, low-cal choco/ice cream-like treat. Otherwise, I'll just eat whatever I find. Better something half decent than that!

Today's lunch will be a salad, greens topped with the leftover salmon and sour cream salad. Yum. Maybe a hint of Mr. Newman's light honey-mustard to kick it up.

Tonight for dinner I promised J steak. He is such a red meat lover and he has been patiently waiting all week for his fix. Tonight's dinner:

NY Strip Steak
?
?

I guess I'd better get on that!

Recipe - Strawberry Ricotta Cakes

2007-05-30T15:42:00.001-04:00

STRAWBERRY RICOTTA CAKES

Reposted from nami-nami

I thought these looked really tasty and promising for adaptation to South Beach, as they are basically ricotta and egg, and there's not too much sugar in them, so switching to a substitute shouldn't make too much difference. Note: i haven't tried this yet.

Again, please let me know how it goes if you make it!

INGREDIENTS:
1-3/4 c. ricotta or milk curd cheese
3 Tbsp caster sugar
3 medium eggs, lightly beaten
1 tsp lemon zest
3 Tbsp ground almonds
@ 1 cup strawberries, coarsely chopped

To sprinkle:
superfine caster sugar
cinnamon

To serve:
strawberries and whipped cream

DIRECTIONS:
Mix milk curd, sugar, eggs, ground almonds, lemon zest and strawberries in a bowl.
Line 12 muffin tins with paper cups, divide the curd cheese mixture between the tins.
Sprinkle with fine sugar and cinnamon.
Bake at 180°C for about 40 minutes, until the cakes have risen and are lovely golden colour.
Serve warm or slightly cooled*, decorating the cakes with strawberries and whipped cream.

* It is not advisable to put these cakes in the fridge, as the curd cheese becomes somewhat grainy.

Update - Holiday weekend

2007-05-30T15:32:00.000-04:00

The holiday weekend was definitely NOT GOOD for my eating patterns. First off, I was running around like a headless chicken, and not eating what or when I was supposed to. Second, I was drinking, which not only contains calories and carbs, but goes well with food, namely, bbq. Third, I made 2 desserts, neither of which was terribly unhealthy, but yes, I ate two desserts. AND since it was our house, guess who ended up with the leftovers.

Fourth, on Monday we went to see Pirates of the Caribbean. For once, we got there early, and had enough time to hit the dollar store before the movie (read: candy) and then hopped over to Bob Evans for a quick dinner (read: unbearably greasy) before the show (read: popcorn). Jeremiah threw up when we got home. I was jealous of him.

Yesterday I made up for it. Due to a supremely crappy day, I had no appetite. Which would have worked in my favor, except that I couldn't bring myself to cook the lovely dinner I had planned, so I had Chinese food (read: more grease).

And today? Another bad day (read: chocolate). But other than the chocolate, and a wee spoonful of berry sherbet after lunch, I've stayed with the Lean, frozen foods again today. They really aren't that bad. Either that or I am just extremely lazy.

So we'll not try right now to list all the crap I ate this weekend (though I may indeed come back later and do so) but instead, start with today:

Breakfast: coffee w/cream and sugar, 2 lean breakfast pockets
Lunch: 2 lean pockets, smidge o' sherbet
PM munchies: 1/2 Hershey's Extra Dark bar (UGH), 1/2 diet pepsi
Dinner: broiled salmon with sour cream/dill/horseradish sauce, wilted spinach, ???

Day 5 (and I missed a few posts)

2007-05-25T13:08:00.000-04:00

Wednesday:
Breakfast - 2 Lean Pockets Ham, Egg & Cheese
Coffee with 1 t. sugar and 1 oz. cream
Lunch - Lean Cuisine Panini
1/2 Light yogurt with 3 sliced peaches in extra-light syrup
Dinner- omigod, I can't remember! Oh, that was the tilapia. Wait a minute.....

Thursday:
Breakfast - 2 Lean Pockets Ham, Egg & Cheese
Coffee with 1 t. sugar and 1 T. lite non-dairy creamer
Lunch: Salad w/crabmeat & lite honey-mustard dressing
Snack: 20 cashews
Dinner: Barilla plus pasta with onions, portobellos, tofu cubes, and shrimp in a very light garlic/slightly creamy sauce.
PMS indulgence - skinny cow no-sugar added ice cream sandwich - SO FREAKING GOOD.

Friday:
Breakfast - Lean Pocket Broccoli & Cheese
Coffee with 1 t. sugar and 1 T. lite non-dairy creamer
Lunch: Salad w/crabmeat & lite honey-mustard dressing

which I am going to go eat RIGHT NOW.

(to be updated later)

Recipe - 5 pt Trifle - DELICIOUS

2007-05-24T16:23:00.001-04:00

My mom's neighbor, who leads a Weight Watchers group, made this trifle for a party I went to a few months ago. I think I'll make it this weekend.

Oh lordy, is it ever good. And only 5 pts for 1/6 of the recipe, which is a LOT.

ANGEL FOOD TRIFLE
makes 6 servings: 5 POINTS per serving *

The traditional English version of this dessert layers ladyfingers with jam, custard, and heavy cream, along with fruit. This lower-point version is made with a creamy ricotta-vanilla yogurt "custard" to cut calories while increasing calcium.

1 c. skim milk ricotta cheese **
2 c. sugar-free vanilla flavored yogurt ***
1/2 angel food cake, cut into 1" cubes
2 c. thawed frozen unsweetened berries ****
1/4 c. + 2 Tbsp whipped dessert topping *****

Mix together ricotta and yogurt in a blender or food processor until smooth.
Arrange half the cake cubes in the bottom of a medium-size glass bowl.
Top with 1 c. berries.
Top with 1-1/2 cups of cheese/yogurt mixture.
Top with layers of remaining cake cubes, 3/4 c. berries, and remaining cheese/yogurt mixture.
Decorate with remaining 1/4 c. berries.
Top each serving with 1 Tbsp. whipped cream.

* This is the original recipe, so points are based on these ingredients. Read below for her changes.

** Fat-free ricotta

*** sugar-free peach yogurt (or to match whichever fruit you use - see below)

**** lightest-syrup peaches, drained

***** Lowfat whipped topping

Abs Diet For Women

2007-05-23T12:47:00.000-04:00

There was a piece on this on the Today show this morning. It sounded pretty interesting:

Re: Food

6 meals per day
12 "ABS DIET POWERfoods" must be staples of your diet

Almonds and other nuts
Beans and legumes
Spinach and other green vegetables
Dairy (fat-free or low-fat milk, yogurt, cheese)
Instant oatmeal (unsweetened, unflavored)
Eggs
Turkey and other lean meats
Peanut butter
Olive oil
Whole-grain breads and cereals
Extra-protein (whey) powder
Raspberries and other berries

Drink an 8-ounce smoothie for breakfast, as a meal substitute, or as a snack before or after your workout.
Stop counting calories
Drink Lots of water
For meal per week, forget the first five guidelines! "Have it, savor it, and then dig back in for another week."

They also have some interesting info on powerfoods, which I'm going to copy/paste here:

#1: Almonds and Other Nuts
Superpowers: builds muscle, fights cravings

Secret weapons: protein, monounsaturated fats, vitamin E, fiber, magnesium, folate (peanuts), phosphorus

Fights against: obesity, heart disease, muscle loss, wrinkles, cancer, high blood pressure

Sidekicks: pumpkin seeds, sunflower seeds, avocados

Imposters: salted or smoked nuts

#2: Beans and Legumes
Superpowers: builds muscle, helps burn fat, regulates digestion

Secret weapons: fiber, protein, iron, folate

Fights against: obesity, colon cancer, heart disease, high blood pressure

Sidekicks: lentils, peas, bean dips, hummus, edamame

Imposters: refried beans, which are high in saturated fats; baked beans, which are high in sugar

#3: Spinach and Other Green Vegetables
Superpowers: neutralizes free radicals, which are molecules that accelerate the aging process

Secret weapons: vitamins including A, C, and K; folate; minerals including calcium and magnesium; fiber; beta-carotene

Fights against: cancer, heart disease, stroke, obesity, osteoporosis

Sidekicks: cruciferous vegetables like broccoli and brussels sprouts; green, yellow, red, and orange vegetables like asparagus, peppers, and yellow beans

Imposters: none, as long as you don’t fry them or smother them in fatty cheeses

#4: Dairy (Fat-Free or Low-Fat Milk, Yogurt, Cheese, and Cottage Cheese)
Superpowers: builds strong bones, fires up weight loss

Secret weapons: calcium, vitamins A and B12, riboflavin, phosphorus, potassium

Fights against: osteoporosis, obesity, high blood pressure, cancer

Sidekicks: none

Imposters: whole milk, frozen yogurt

#5: Instant Oatmeal (Unsweetened, Unflavored)
Superpowers: boosts energy and sex drive, reduces cholesterol, maintains blood sugar levels

Secret weapons: complex carbohydrates and fiber

Fights against: heart disease, diabetes, colon cancer, obesity

Sidekicks: high-fiber cereals like All-Bran and Fiber One

Imposters: cereals with added sugar and high-fructose corn syrup

#6: Eggs
Superpowers: builds muscle, burns fat

Secret weapons: protein, vitamin B12, vitamin A

Fights against: obesity

Sidekicks: none

Imposters: none

#7: Turkey and Other Lean Meats (Lean Steak, Chicken, and Fish)
Superpowers: builds muscle, improves the immune system

Secret weapons: protein, iron, zinc, creatine (beef), omega-3 fatty acids (fish), vitamins B6 (chicken and fish) and B12, phosphorus, potassium

Fights against: obesity, various diseases

Sidekicks: shellfish, Canadian bacon

Imposters: sausage, bacon, cured meats, ham, fatty cuts of steak like T-bone and rib-eye

#8: Peanut Butter (All-Natural, Sugar-Free)
Superpowers: boosts testosterone, builds muscle, burns fat

Secret weapons: protein, monounsaturated fat, vitamin E, niacin, magnesium

Fights against: obesity, muscle loss, wrinkles, cardiovascular disease

Sidekicks: cashew and almond butters

Imposters: mass-produced sugary and trans fatty peanut butters

#9: Olive Oil
Superpowers: lowers cholesterol, boosts the immune system

Secret weapons: monounsaturated fat, vitamin E

Fights against: obesity, cancer, heart disease, high blood pressure

Sidekicks: canola oil, peanut oil, sesame oil

Imposters: vegetable and hydrogenated vegetable oils, trans fatty acids, margarine

#10: Whole-Grain Breads and Cereals
Superpower: prevents your body from storing fat

Secret weapons: fiber, protein, thiamin, riboflavin, niacin, pyridoxine, vitamin E, magnesium, zinc, potassium, iron, calcium

Fights against: obesity, cancer, high blood pressure, heart disease

Sidekicks: brown rice, whole-wheat pretzels, whole-wheat pastas

Imposters: processed bakery products like white bread, bagels, and doughnuts; breads labeled wheat instead of whole wheat

#11: Extra-Protein (Whey) Powder
Superpowers: builds muscle, burns fat

Secret weapons: protein, cysteine, glutathione

Fights against: obesity

Sidekick: ricotta cheese

Imposter: soy protein

#12: Raspberries and Other Berries
Superpowers: protects your heart; enhances eyesight; improves balance, coordination, and short-term memory; prevents cravings

Secret weapons: antioxidants, fiber, vitamin C, tannins (cranberries)

Fights against: heart disease, cancer, obesity

Sidekicks: most other fruits, especially apples and grapefruit

Imposters: jellies, most of which eliminate fiber and add sugar

Re: Exercise

Apparently, exercise is optional for the first 2 weeks of the diet, I assume so you don't try to do/change too much and give up right away.

Focus on muscles and strength training, not just cardio.

It goes on to talk about circuit training and compound exercises, which I know little about.

Thoughts on the ABS Diet?

Day 2

2007-05-23T12:42:00.000-04:00

Well, Day 1 went pretty well, although it seems really weird and not good to me to eat so many carbs. I definitely need to start fitting in some extra protein to keep me satisfied and balanced.

For those few readers keeping up, I went back and updated yesterday's entry this morning, so there's stuff that wasn't there yesterday.

Day 2 is going to look eerily familar:

DAY ONE:
Breakfast: 2 Lean Pockets (Bacon, Egg & Cheese)


Calories: 150	Calories from Fat: 40
Total Fat: 4.5 g	Total Fat % Daily Value*: 7%
Saturated Fat: 2 g	Saturated Fat % Daily Value*: 6%
Cholesterol: 40 mg	Cholesterol % Daily Value*: 13%
Sodium: 280 mg	Sodium % Daily Value*: 12%
Total Carbohydrate: 21 g	Total Carbohydrate % Daily Value*: 7%
Dietary Fiber: 2 g	Dietary Fiber % Daily Value*: 7%
Sugars: 2 g	Protein: 7 g
Vitamin A % Daily Value: 2%	Vitamin C % Daily Value: 0%
Calcium % Daily Value: 8%	Iron % Daily Value: 10%
Weight Watcher Value: 3	Diet Exchanges: 1 Starch, 1 Medium-Fat Meat

Times 2. I was hungry and those things are small! I'll get down to 1 shortly.

**********************************************************************************
Lunch:
Lean Cuisine Southwest-style Chicken Panini (I'm going to gently de-carb!)

Calories 280

Calories From Fat 70

Total Fat (g) 7	11%
Saturated Fat (g) 3	15%
Trans Fat 0
Polyunsaturated Fat (g) 1.5
Monounsaturated Fat (g) 1.5
Cholesterol (mg) 30	10%
Sodium (mg) 730	30%
Potassium (mg) 140	4%
Total Carbohydrates (g) 32	11%
Dietary Fiber (g) 3	13%
Sugars (g) 3
Protein (g) 20

Vitamin A 15%		Vitamin C 4%
Calcium 30%		Iron 15%

Diet Exchanges 2 Lean Meat,2 Starch

and
about 12 carrots w/FF ranch dressing

and

Sugar-Free Jello Cup
10 calories, no sugar

**********************************************************************************

DINNER: (homemade)
Broiled Tilapia
Mustard Greens
~~Roasted Butternut Squash~~
very small sweet potato w/cinnamon
small side salad with LF honey-mustard dressing and 1 T. queso fresco

Smart Ones brownie w/1 sliced strawberry

Exercise: ~~will do 30 mins stationary bike @ lunch~~ After lugging the bike back into the guest room [so I could watch Days while riding] I got on and realized, man. that bike sucks! It needs, like, a whole bottle of WD-40 and a facelift. I did stretches and yoga instead. Meh. Perhaps tomorrow I'll do some push-ups & crunches during lunch instead. Or (blasphemy!) skip Days and take the dog(s) for a walk. Parents are discussing getting a new bike but keeping it in the garage. Must convince Dad to keep it inside till Fall!)

Calories: 1422

	grams	cals	%total
Total:		1422
Fat:	55	491	36%
Sat:	18	159	12%
Poly:	8	68	5%
Mono:	20	179	13%
Carbs:	145	506	37%
Fiber:	19	0	0%
Protein:	90	360	27%
Alcohol:	0	0	0%


Fat	Carbs
Protein	Alcohol

Water: ~~Bad so far~~ Better

Where I went wrong: Eating J's leftover tilapia; caving to the chocolate craving (but at least in a semi-decent way!)

Positive Thought for the day: I'm feeling a little bit better physically and mentally already. I'm glad I started facing reality again. And I balance my fat/carb/protein pie chart almost completely into thirds.

New Diet - This should be interesting.

2007-05-22T11:58:00.000-04:00

I fall off the wagon, I climb back on with renewed gusto. Then I fall off again, usually because I'm too (insert choice of word here: tired, broke, lazy, busy) to keep it up, so I end up falling for the easy, unhealthy, "fast food" option and then, after a day or two of being filled with carbs, fats, and the like, I lose all motivation to start again.

So....

this is by far not the best diet plan, but I'm going to see how it goes. Last night I went to the grocery store and picked up LOTS of Lean Pockets (breakfast and lunch varieties) and Lean Cuisines. I'll do my best to eat a healthy, homemade dinner, but if it's one of those days, instead of calling to order a cheesesteak, I'll microwave a Lean Cuisine instead. With the weather warming up, I'll be craving salads, so when we do go out to eat, or when I am so inclined to prepare one, I'll have a fabulous salad instead.

DAY ONE:
Breakfast: 2 Lean Pockets (Bacon, Egg & Cheese)


Calories: 150	Calories from Fat: 40
Total Fat: 4.5 g	Total Fat % Daily Value*: 7%
Saturated Fat: 2 g	Saturated Fat % Daily Value*: 6%
Cholesterol: 40 mg	Cholesterol % Daily Value*: 13%
Sodium: 280 mg	Sodium % Daily Value*: 12%
Total Carbohydrate: 21 g	Total Carbohydrate % Daily Value*: 7%
Dietary Fiber: 2 g	Dietary Fiber % Daily Value*: 7%
Sugars: 2 g	Protein: 7 g
Vitamin A % Daily Value: 2%	Vitamin C % Daily Value: 0%
Calcium % Daily Value: 8%	Iron % Daily Value: 10%
Weight Watcher Value: 3	Diet Exchanges: 1 Starch, 1 Medium-Fat Meat

Times 2. I was hungry and those things are small! I'll get down to 1 shortly.

**********************************************************************************
mid-morning snack: 1.5 T SmartBalance Omega-3 PB and 4 slices banana on 1 slice ww toast.
**********************************************************************************
Lunch:
Lean Cuisine Southwest-style Chicken Panini (I'm going to gently de-carb!)

Calories 280

Calories From Fat 70

Total Fat (g) 7	11%
Saturated Fat (g) 3	15%
Trans Fat 0
Polyunsaturated Fat (g) 1.5
Monounsaturated Fat (g) 1.5
Cholesterol (mg) 30	10%
Sodium (mg) 730	30%
Potassium (mg) 140	4%
Total Carbohydrates (g) 32	11%
Dietary Fiber (g) 3	13%
Sugars (g) 3
Protein (g) 20

Vitamin A 15%		Vitamin C 4%
Calcium 30%		Iron 15%

Diet Exchanges 2 Lean Meat,2 Starch

and

Sugar-Free Jello Cup
10 calories, no sugar

**********************************************************************************

DINNER: (homemade)
Broiled Tilapia
Mustard Greens
Roasted Butternut Squash

Duh. I forgot we had planned the tilapia for Wednesday (tonight) because we found some of Nieci's fabulous white chicken chili in the freezer and had defrosted it for last night. So we had that (I made it as lowfat as possible!) with fresh, homemade salsa, and homemade baked corn tortillas. Yum.

Also, stolen outright from a fellow dieter, something I need to start addressing daily:

Exercise: skipped yoga class but did 30 minutes yoga @ home, incl. some stretches that really helped my back.
Calories: ~ 1,350 - Good
Water: Average
Where I went wrong: not having a pm snack, I think, led to bad mood, led to not going to yoga.
Positive Thought for the day: I felt better after going home and doing my yoga by myself. It helped me combined Me-Me-ME time with stretching/moving time.

Beans, Beans, the musical fruit

2007-05-17T12:21:00.000-04:00

You know how the rest of the song goes!

I'm hitting on lots of different kinds of beans and legumes today, not just the tootin' kind. Beans have lots of protein and are very versatile, making them a good source of protein/healthy carbs for dieters.

Re-posts from other yummy sites:

from KalynsKitchen.blogspot.com:

Green Bean Salad with Hearts of Palm, Olives, Red Pepper, & Feta

(Makes 4-6 servings, recipe created by Kalyn)

1 lb. fresh green beans, preferably French green beans
1-2 cups sliced hearts of palm
3/4 cup kalamata olives, sliced in half
1 cup roasted red bell pepper from a jar, diced in pieces about 3/8 inch square
(could substitute sun dried tomatoes)
1/3 cup Feta cheese
fresh ground black pepper to taste

Dressing:
1 T balsamic vinegar
2 T fresh squeezed lemon juice
1/3 cup olive oil
1 tsp. lemon zest
1 T chopped fresh oregano (or use small amount dried oregano)
1 T chopped fresh basil (I would omit basil if I only had dried basil)

Trim ends from green beans. (I do this by gathering a handfull, then standing them up on the cutting board while holding loosely so the beans all line up, then trimming the end. Turn over and repeat with the other end.) Cut beans into pieces about 2 inches long.

Steam beans until they are barely tender-crisp. I steamed mine ten minutes in an electric vegetable steamer. On the stove top, it would take less time. I prefer the beans quite crisp.

While beans cook, combine balsamic vinegar, lemon juice, olive oil, lemon zest, chopped fresh oregano and chopped fresh basil in food processor. Process until herbs are very finely chopped and dressing is mixed well. (I did this in the small bowl chopper attachment of my immersion blender, which worked great.)

When beans are as tender as you'd like them, remove from steamer and plunge immediately into a bowl of ice water to stop the cooking. Remove beans to colander and let cool about and drain about 15 minutes. When beans are cool, combine with small amount of dressing and marinate 30 minutes, or longer if possible.

When ready to serve salad, combine marinated beans with sliced hearts of palm, olive halves, and chopped red pepper. Add as much dressing as needed to moisten salad and combine gently. (You will not need all the dressing.) Add feta cheese and stir 1-2 times to barely mix in feta. Grind over some black pepper and serve immediately. This will keep for several days in the refrigerator, but bring to room temperature before serving the leftovers.

South Beach Suggestions:
This salad is a perfect side dish for any phase of the South Beach Diet. It would taste great with Very Greek Grilled Chicken or Grilled Spicy Tuna. For phase two or three, add something like Georgette's Really Lemony Greek Pilafi.

***********************************************************************************
Spicy String Bean Saute from Cookinglight.com

2/3 pound green beans, trimmed
1/3 pound wax beans, trimmed
1 tablespoon olive oil
4 cups (1/3-inch-thick) vertically sliced Peruvian or other sweet onion (about 1 large)
2 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 tablespoon capers
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

Cook beans in boiling water 2 minutes or until crisp-tender; drain. Rinse under cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 3 minutes or until onion begins to brown. Add garlic; sauté 1 minute. Add beans, juice, oregano, and red pepper; cook for 1 minute or until thoroughly heated. Remove from heat. Add capers, salt, and black pepper, tossing to coat.

Yield 6 servings (serving size: 1 cup)

CALORIES 73(30% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.2g); PROTEIN 1.7g; CHOLESTEROL 0.0mg; CALCIUM 52mg; SODIUM 209mg; FIBER 3.4g; IRON 0.7mg; CARBOHYDRATE 11.1g
Denise Boba, Bloomingdale, Illinois , Cooking Light, NOVEMBER 2005

***********************************************************************************

Bean Salad with Artichokes from Cookinglight.com

Salad:
1 cup chopped plum tomato
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1 (19-ounce) can chickpeas (garbanzo beans), drained
1 (19-ounce) can red kidney beans, drained
1 (14-ounce) can quartered artichoke hearts, drained

Dressing:
1/4 cup (1 ounce) feta cheese, crumbled (lowfat is fine)
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons spicy brown mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, minced

Preparation

To prepare salad, combine first 7 ingredients in a large bowl.

To prepare the dressing, combine the cheese and remaining ingredients in a small bowl, stirring with a whisk. Pour dressing over salad; cover and chill for 1 hour.

6 servings (serving size: 1 1/3 cups salad)

CALORIES 294(15% from fat); FAT 4.9g (sat 1.1g,mono 2.1g,poly 0.7g); PROTEIN 14.1g; CHOLESTEROL 4mg; CALCIUM 75mg; SODIUM 404mg; FIBER 13.3g; IRON 2.9mg; CARBOHYDRATE 49.2g
Cooking Light, NOVEMBER 2001

***********************************************************************************
South Beach Diet Edamame Salad

Adapted from The South Beach Diet, by Arthur Agatston, M.D. (Rodale Press, 2003).

Edamame are vibrant, tasty green soybeans in the shells, and are readily available in most frozen sections of supermarkets and health food stores. This salad has a whopping 15 grams of protein to 18 grams of carbs - an unusual ratio. If edamame is not readily available, you can substitute chick peas.

1 bag (16 ounces) frozen shelled edamame (green soybeans)
1/4 cup seasoned rice vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bunch radishes (8 ounces), cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves

Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl.

Serve chilled or at room temperature.

Serves 4.

***********************************************************************************

South Beach Diet Cannellini Bean Salad

Prep time: 10 minutes

4 servings

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon minced red onion
3⁄4 teaspoon dried oregano
2 medium cucumbers, peeled, seeded, and diced
1 (15-ounce) can cannellini beans, rinsed and drained
1 red bell pepper, finely diced
Salt and freshly ground black pepper

Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.

180 calories
8 g fat
1 g saturated fat
7 g protein
22 g carbohydrate
5 g dietary fiber
80 mg sodium

***********************************************************************************

White Beans with Garlic & Arugula from Foodfit

Ingredients

1	cup	cannellini beans
3	cups	Basic Chicken Stock (see recipe), or low-sodium canned
1 1/2		carrots, cut into 1" pieces
1 1/2	stalks	celery, cut into 1" pieces
1	tablespoon	olive oil
3	tablespoons	chopped pancetta
3	cloves	garlic, chopped
		salt to taste
		freshly ground black pepper
3	cups	washed and stemmed arugula

Cook:50 minutes (cooking time)

Soak the cannellini beans in water overnight in the refrigerator.
Drain beans, put them in a pot and add the chicken stock, carrots, celery and enough water to cover the beans by an inch or so.
Bring to a simmer uncovered over medium-high heat. Do not boil. Skim foam that comes to the surface. (Do not add salt because it will prevent the beans from becoming tender.)
When the beans are tender, about 1 hour, remove from heat. Drain and discard the carrots and celery. Set beans aside. (The cannellini beans can be cooked ahead of time, covered and refrigerated up to 3 days.)
In a large skillet, heat olive oil over medium heat. Add the pancetta and cook for 2 minutes. Add the garlic and cook 1 minute more.
Add the beans, season with salt and pepper, and heat thoroughly.
Turn off the heat and gently fold in the arugula leaves. Serve warm or at room temperature.

***********************************************************************************
Black Bean Salad with Lime Cumin Dressing from Cookinglight.com

Salad:
1 cup thinly sliced celery
3/4 cup vertically sliced red onion
2 (15-ounce) cans black beans, rinsed and drained

Dressing:
1/4 cup fresh lime juice
1 tablespoon sugar
1 tablespoon olive oil
1/4 teaspoon ground cumin

To prepare salad, combine celery, onion, and black beans in a large bowl; toss well.

To prepare the dressing, combine the lime juice, sugar, oil, and cumin in a small bowl; stir mixture with a whisk until blended. Pour over bean mixture, tossing to coat.

Yield: 4 servings (serving size: about 1 cup)

CALORIES 245 (17% from fat); FAT 4.5g (sat 0.7g,mono 2.6g,poly 0.7g); PROTEIN 13.1g; CHOLESTEROL 0.0mg; CALCIUM 59mg; SODIUM 316mg; FIBER 6.9g; IRON 3.3mg; CARBOHYDRATE 41g

***********************************************************************************

Escarole with Bacon & White Beans from cookinglight.com

2 bacon slices, chopped
1 cup chopped onion
1 garlic clove, thinly sliced
6 cups chopped escarole (about 2 [8-ounce] heads)
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan; set bacon aside. Add onion to drippings in pan; cook 12 minutes or until golden brown, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. Add escarole, and cook for 2 minutes or until escarole wilts, stirring frequently. Add sugar, salt, pepper, and chicken broth; cook 15 minutes or until escarole is tender, stirring occasionally. Add beans; cook for 2 minutes or until thoroughly heated. Sprinkle with bacon.

Yield: 4 servings (serving size: about 1 cup)

CALORIES 123 (29% from fat); FAT 3.9g (sat 1.3g,mono 1.6g,poly 0.7g); PROTEIN 5.7g; CHOLESTEROL 6mg; CALCIUM 62mg; SODIUM 525mg; FIBER 5g; IRON 1.7mg; CARBOHYDRATE 16.3g
Cooking Light, JANUARY 2007

More "Salads"

2007-05-01T11:03:00.000-04:00

Hot days, cool salads.

This one comes from Bon Appétit, April 2006, from Giada De Laurentiis:

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS

1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 pound orzo (or riso)
2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

Whisk vinegar, lemon juice, and honey in small bowl.
Gradually whisk in oil.
Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
Bring broth to boil in large heavy saucepan.
Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain.
Transfer to large wide bowl, tossing frequently until cool.
Mix tomatoes, feta, basil, and green onions into orzo.
Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Add pine nuts; toss. Serve at room temperature.

Makes 8 servings.

and this one is from Vegetarian Times, and I suppose is not really a salad. Regardless,

Goat Cheese-Stuffed Zucchini Blossoms on Tomato Salad
(no photo for this one... yet.)
SERVES 4 -- Egg-free

Zucchini blossoms (squash flowers) are either male, which have stems, or female, which are attached to baby squash. Either will work for this recipe. If possible, use zucchini blossoms picked the same day you plan to use them. Store them in a tightly sealed plastic bag in the refrigerator until you are ready to cook.

4 oz. fresh, mild, soft goat cheese, at room temperature
2 Tbs. coarsely chopped fresh basil
2 Tbs. coarsely chopped fresh marjoram
8 large fresh zucchini blossoms
3 Tbs. extra virgin olive oil
Salt to taste
2 cups vine-ripened cherry or other small tomatoes, halved or quartered, or two large vine-ripened tomatoes cut in bite-sized pieces

Directions:

Preheat oven to 350F. Lightly oil baking sheet or line with parchment paper, and set aside.
Mix cheese with half basil and half marjoram. Form into 8 balls of equal size.
Inspect blossoms for insects, and snap off pistils inside flowers with fingertips. Cut stems to about 1 inch. Put ball of cheese inside each blossom, and arrange on baking sheet. Brush blossoms with half the olive oil, and season lightly with salt.
Bake stuffed blossoms for 7 to 10 minutes, or until petals collapse onto cheese and sizzle slightly around the edges.
Meanwhile, toss tomato halves or slices with remaining olive oil, marjoram and basil. Season with salt.
To serve, arrange salad on four plates, and top with warm blossoms.

PER Serving: 190 CAL; 6 G PROT; 17 G TOTAL FAT ( 6 SAT. FAT) ; 4 G CARB.; 15 MG CHOL; 110 MG SOD.; 1 G FIBER;

I see salads in my future

2007-04-30T14:41:00.000-04:00

Today for lunch I had a lovely chef salad with "homemade" balsamic vinaigrette and a small quesadilla made with a bit of reduced-fat shredded Mexican blend and some leftover calabacitas. Yum.

A few more salads which I am looking forward to trying soon:

Begged, Borrowed, and Stolen from Kalyn's Kitchen:

Sliced Tomato, Olive, and Goat Cheese Salad with Onion-Caper Vinaigrette

Balsamic Spinach Salad with Mushrooms, Onions, and Feta

TOMATO SALAD WITH QUINOA, FRESH CHILIES AND OREGANO OIL (borrowed from http://lucullian.blogspot.com)

Balsamic Spinach Salad with Gorgonzola and Hard-Boiled Eggs

This one is courtesy of the blog "Champaign Taste" and takes on of Kalyn's recipes a step further by adding artichoke hearts:

White Bean Salad with Tuna and Artichoke Hearts

Which brings me to tuna. After being raised and going 30 years eating the same tuna salad (mayo, celery, onion, tuna, and parsley), I just needed a new recipe. As are most of my best recipes, my new tuna recipe was inspired by what was in my cabinets and fridge. It went a little something like this:

Incredible Shrinking Violet's New Tuna Salad

1 can white tuna in water, drained
1/2 can chickpeas, mashed with fork
chopped onion
chopped red pepper
chopped cucumber
chopped kalamata olives
chopped green olives
minced garlic
chopped roasted red peppers
chopped tomatoes
extra-virgin olive oil
parsley
salt & pepper
paprika (because I put paprika in everything)
cayenne pepper or hot sauce (if desired)

mix it all together, adding EVOO slowly until it reaches a bearable level of moistness. Eat on pita chips or on a bed of greens.

This is SO much better than yo' mama's standby recipe. For those who suggest making life easier by buying tuna packed in oil, I must point out that I like the "fresher" texture of tuna packed in water, and that I'd rather do it my way and add some quality EVOO than utilize the oil in the can, the origin of which I have no knowledge. But if you prefer and/or already have tuna packed in oil, more power to you!

Challenge: Panini

2007-04-27T17:21:00.000-04:00

A friend who is getting ready to gear up for full-on diet and exercise regime recently posted about a divinely greasy and delightful panini she had just eaten in ;) preparation for the countdown.

From what I gather, it was super-greasy with olive oil, and had "spinach dip, mushrooms (the big ones), tomatoes, goat cheese."

I challenge myself to lighten up, and I challenge her to try my version and not love it.

1) Buy whole loaf of sourdough bread, so that you can slice it thinner than they surely did in this restaurant.
2) Spray outer sides of bread with olive oil spray, which will avoid pouring it on, which I am sure is what made it so greasy.
3) No spinach dip! That's just crazy-talk. Before making panini, saute the following in a non-stick pan: mushrooms, baby spinach, garlic, peppers and onions. And any other veggies you like. More veggies = more filling.
4) heat up goat cheese so that it is spreadable, or else mix it in with the above saute. This will let you use less of it. If you need more, dammit, use more. It's ok, because you're skipping the blasted spinach dip. Spread on bread. Add saute.
5) slice tomatoes (or, even better, sun-dried tomatoes [NOT in oil!]) on top of sauteed veggies. Add salt, pepper, and any other spices you like - I suggest a bit of cayenne or hot sauce.
6) Close panini and grill in George Foreman Grill. When it's done, blot with paper towels.

Do you accept my challenge?

Menu for 30 March 07

2007-03-30T12:27:00.001-04:00

Breakfast:
coffee w/milk & sugar
Strawberry Cheesecake Yogurt (YUM!) with Low-fat granola sprinkled on top

Lunch:
leftover Chinese food... I know, I know.

Dinner?

Recipe - Wheat Berry and Tuna Salad

2007-03-30T10:42:00.000-04:00

(Untested)

from AARP magazine (my parents' subscription - I swear!!!)

*Note: I really think this recipe calls for WAY too much salt. I've highlighted all the salt - make your own judgment.

Wheat Berry & Tuna Salad - makes 4 servings

1 c. wheat berries
1-1/2 tsp Dijon mustard
1-1/2 Tbsp white wine vinegar
salt (preferably sea salt)
freshly ground black pepper
pinch of hot pepper flakes
4-1/2 Tbsp extra-virgin olive oil, plus about 1 tsp more for drizzling over the greens
2 celery stalks, trimmed and diced
1 small onion, peeled and diced
1 bell pepper (red or green), trimmed, seeded and diced
1 medium-sized red apple, such as Fuji, Gala, or Pink Lady, cored and diced
2 6-oz. cans albacore tuna (water packed), drained
4 c. mixed salad greens, rinsed and drained
8 cherry tomatoes, halved
1 avocado, peeled, seeded, and diced
2 hard-cooked eggs, peeled and quartered

1. Bring a large pot of salted water to a boil. Add the wheat berries, lower the heat so the water simmers, and cook - stirring occasionally - until the berries are tender but not mushy, about 1 to 1-1/4 hours. Drain, rinse under cold water, drain again, and cool to room temperature. Transfer to a large work bowl.

2. Using a small bowl and whisk, stir together the mustard and vinegar. Add salt, pepper, and hot pepper flakes; stire, then slowly whisk in olive oil. Pour mixture over wheat berries and mix well.

3. Add celery, onion, bell pepper, apple, and tuna and stir together gently. Taste salad and add more salt and pepper as needed.

4. Put mixed greens at bottom of large serving bowl, or divide them among 4 plates. Season the greens with salt and pepper and drizzle with about 1 tsp. olive oil; toss. Spoon the salad over the greens and top with tomatoes, avocado, and eggs. Sprinkle lightly with salt & pepper, if desired. Serve immediately.

Cal 565
Protein 33g
Carbs 49g
Fiber 12g
Fat 28g
Cholesterol 142 mg
Sodium 1,034 mg

Menu for 29 March 07

2007-03-29T17:00:00.000-04:00

blueberry yogurt with lowfat granola & 1/3 banana

coffee with milk & sugar
water
iced tea
tea

LC Veggie Pizza
homemade borscht

1 square chocolate
water
water
water

Dinner... oy vey
Spring roll
hot & sour soup
General Tso's chicken w/white rice
Roast Pork Lo Mein

late night:
Smart Ones cookie dough sundae

Tasty, Light Yogurt Pie

2007-03-22T16:50:00.000-04:00

This pie is easy, healthy, and very very tasty.

Basic recipe for "key lime" version:

Dissolve:
Small box lime jello (Sugar-Free)
1/3 c. boiling water

Fold in:
2 1-cup light yogurts - lemon and/or lime (or 2 c. plain or vanilla yogurt is fine)
1 9-oz. Cool Whip Light

Pour into prepared graham cracker crumb (or your choice of) pie shell. Chill at least several hours or until set.

Variation:
Very Berry - Use strawberry jello, and 1-strawberry and 1-blueberry yogurt. Top with fresh berries.

Scrambled Tofu on a Spinach Nest

2006-02-08T09:20:00.000-05:00

Scrambled Tofu on a Spinach Nest
courtesy of Stoneyfield Farm

Ingredients

1 small sweet onion, diced
4 small mushrooms, thinly sliced
1 1/2 teaspoons light or dark sesame oil
Pinch of fine sea salt to taste
Black pepper to taste
1/2 of a small package of soft or silken tofu
1/4 teaspoon turmeric
1 6oz cup fat free plain yogurt
1 cup baby spinach

Topping:
1 teaspoon scallions, thinly chopped
1/2 teaspoon black sesame seeds
or toasted sesame seeds for garnish

Directions

Drain the tofu completely.

Using an iron skillet, heat 1 teaspoon of oil and
saute the onions and mushrooms
for 2- 4 minutes or until onions are translucent.
Add tofu, turmeric, yogurt and salt to the
onion mixture and scramble all ingredients for
another 3 minutes. Remove from heat.

In a separate skillet, heat 1/2 teaspoon of
remaining oil and cook the spinach with
salt and black pepper to taste for about
30 seconds to 1 minute.

Create a bird's nest with the spinach on the
plate and fill it with scrambled tofu.
Garnish with sprinkled sesame seeds
and chopped scallions.

Yields

1 serving

Garlicky cheese dip

2006-02-06T12:33:00.000-05:00

GARLICKY CHEESE DIP

1 cup whole-milk cottage cheese
2 tablespoons sour cream
1 hard-boiled large egg, forced through a medium-mesh sieve
1 tablespoon chopped fresh chives
1 teaspoon finely chopped fresh dill
1/2 teaspoon finely chopped garlic
1/4 teaspoon salt
1/8 teaspooon black pepper
1/8 teaspoon ground cumin

Blend all ingredients in a food processor until smooth, then chill, covered.

Makes about 1 1/4 cups.

Gourmet
Last Touch

February 2006

Fun with Quinoa!

2006-02-01T16:50:00.000-05:00

from this site:

Quinoa (pronounced Keen-wah) is an ancient food that is not yet well known in North America. It has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the "mother grain" and revered it as sacred.
...
Technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of it's cooking characteristics.
...
Quinoa grains range in color from ivory to pinks, brown to reds, or almost black depending on the variety. There are over 120 species of Chenopodium, but only three main varieties are cultivated; one producing very pale seeds, called the white or sweet variety; a dark red fruited variety called red quinoa; and a black quinoa. The seeds are similar in size to millet but are flat with a pointed oval shape and look like a cross between a sesame seed and millet. Quinoa has a delightful characteristic that is all it's own: as it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant "crunch" when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland. The leaves of the Goosefoot (quinoa) plant are also edible and make a pleasant vegetable, like spinach. A quinoa leaf salad is generally more nutritious that most green salads.

Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residue that may remain on the seeds. The presence of saponin is obvious by the production of a soapy looking "suds" when the seeds are swished in water. Placing quinoa in a strainer and rinsing thoroughly with water easily washes the saponin from the seeds. In South America the saponin which is removed from the quinoa is used as detergent for washing clothes and as an antiseptic to promote healing of skin injuries.
...
The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains, but it boasts a low sodium content and also provides valuable starch and fiber. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition.
...

Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads. The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as you would barley or rice and quinoa is often substituted for rice in rice dishes. Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add character to the flavor for use as a breakfast cereal or in desserts. Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish. Quinoa flour is used in making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers. Quinoa seeds can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches. To sprout the seeds, soak about 1/3 cup seeds in a jar for 2 to 4 hours, then drain and rinse the seeds twice a day for 2 to 4 days. When the sprouts are about 1 inch long, place them near a window for chlorophyll to develop, which will give them a vibrant green color. Another fascinating way of using quinoa is to "pop" the seeds in a dry skillet and eat them as a dry cereal.

Due to the relatively high oil and fat content of quinoa, the grains and flour should be stored in glass jars in the refrigerator. Use the grains within a year and flour within 3 months.

RECIPES:

Toasted Quinoa Salad

3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced green onions
juice of 1 lemon and 1 lime (or 1 - 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)

Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

Mix carrot, red pepper, parsley and green onion in large bowl. Add cold quinoa and toss to combine, Whisk together lemon and lime juices, tamari, garlic and chili sauce. Pour over salad and combine well. Chill until serving time.

Quinoa Pilaf

1/2 C. carrots, diced
1/2 C. green onions, diced
1/4 C. celery, diced
1/4 C. green pepper, diced
1/4 C. red pepper, diced
6 C. Quinoa, cooked using basic recipe (using chicken stock instead of water)
1/4 C. butter substitute or olive oil
2 cloves garlic, crushed
1 C. almond slivers or pine nuts
1/4 tsp. oregano
salt to taste

Saute the vegetables in butter or oil until crisp; stir in oregano.
Add sauteed vegetables to cooked Quinoa and mix well.
Salt to taste.
Add almonds or pine nuts.

**Saute the nuts in with the veggies in order to bring out their flavor more.

Serves 6

Indian Spiced Quinoa
1 cup rinsed and drained quinoa
1 tsp. powdered ginger
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. ground coriander
2 Tbs. olive oil
2 C. boiling water
Soy sauce to taste

Put oil in large saucepan and heat on medium heat. Add spices and saute' until slightly brown and fragrant, then add quinoa and saute' for a few minutes. Add 2 cups boiling water, cover and cook until tender and liquid is absorbed, about 15-20 minutes. Can add more boiling water if needed. Fluff with fork. Serve with soy sauce (optional) P2 and P3.
To prepare 1 lb. quinoa, increase spices to 2 1/2 tsp. each, increase oil to 4 tbs., and water to 4 1/3 cups.

Ph. 2 -In the crockpot - Cabbage Rolls with Barley

2006-02-01T12:48:00.000-05:00

UPDATE - THESE WERE GROSS!!!

Can't wait to get home and try these - I tried the filling last night and it was great

Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants

From

This dish works well assembled the night before, so a little planning gives you a great head start on the next day's dinner. Trimming away part of the thick center vein from the cabbage leaves makes them more pliable and easier to roll up. Try stirring in one cup thawed frozen meatless crumbles in place of or in addition to the feta cheese. You can also cook the rolls on LOW for six to eight hours. 1 large head green cabbage, cored
1 tablespoon olive oil
1 1/2 cups finely chopped onion
3 cups cooked pearl barley
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup dried currants
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 cup apple juice
1 tablespoon cider vinegar
1 (14.5-ounce) can crushed tomatoes, undrained
Steam cabbage head 8 minutes; cool slightly. Remove 16 leaves from cabbage head; discard remaining cabbage. Cut off raised portion of the center vein of each cabbage leaf (do not cut out vein); set trimmed cabbage leaves aside.
Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 6 minutes or until tender. Remove from heat; stir in barley and next 4 ingredients (through parsley). Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place cabbage leaves on a flat surface; spoon about 1/3 cup barley mixture into center of each cabbage leaf. Fold in edges of leaves over barley mixture; roll up. Arrange cabbage rolls in bottom of a 5-quart electric slow cooker.
Combine the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, apple juice, vinegar, and tomatoes; pour evenly over cabbage rolls. Cover and cook on high 2 hours or until thoroughly heated.
Yield: 4 servings (serving size: 4 cabbage rolls and 2 tablespoons sauce) NUTRITION PER SERVING
CALORIES 402(25% from fat); FAT 11.3g (sat 4.2g,mono 4.4g,poly 1.9g); PROTEIN 11.3g; CHOLESTEROL 19mg; CALCIUM 234mg; SODIUM 693mg; FIBER 11.3g; IRON 5mg; CARBOHYDRATE 70.1g

Robin Robertson Cooking Light, OCTOBER 2004

This sounds tasty...

2006-01-31T11:37:00.000-05:00

from a message board:

Last night for dinner I mixed a can of garbanzo beans with 1/2 lb shrimp, some zuchini, yellow squash, red pepper, asparagus, red onion, garlic and mushrooms on a baking sheet. I drizzled it with olive oil and seasoned with salt, oregano and thyme. Roasted at 450 degrees for 25 minutes. When it came out, I put feta cheese and toasted pine nuts on top. So easy to do and so yummy.

Also, mustard, I have discovered, goes very well with eggs. Who'd'a'thunk it?!

Ph. 1 Vegetarian - Thai Vegetable Stir-Fry

2006-01-31T10:02:00.000-05:00

Prepared and enjoyed last night by my SB buddy Bekkaboo - hopefully she'll pop in with a comment/review!

Thai Vegetable Stir-Fry - South Beach Phase One Vegetarian

1 - 14 oz can no-sugar-added coconut milk

2 - cloves garlic, minced

1/2 tsp grated lem. peel

1/2 tsp. rated lime peel

2 c sliced asparagus ttips

1 c halved mushrooms

1 sm red pepper, sliced

1 sm head bok choy, stems sliced,leaves left whole

1/4 c unsalted peanuts

1/2 tsp crushed red peper flakes

1 tbsp light soy sauce

1 tbsp fresh lime juice

1 tbsp fresh lemon juice

1 sm. bunch fresh basil,sliced

In food processor, combine coconut milk, garlic, lemon peel & lime peel (I did this, & you could prob. do it w/out the processor) Process into a paste. Remove to large skillet. Place over med-high heat & cook, stirring, for 1 min. Add asparagus, mushrooms, bell pepper, bok choy, eanuts, pepper flakes & simmer 10 min. Stirin soy sauce, lime juice, lem juice, basil & simmer, stirring constantly, for 5 min.

Ph. 1 Breakfasts, aka "If I eat another egg I'm gonna puke!"

2006-01-30T09:39:00.000-05:00

These are all from www.southbeach-diet-plan.com
I haven't tried them all - let me know if you like them or not!

Mock French Toast
which comes out more like crepes. Makes about 4 crepes.

1 c. part-skim ricotta

1 egg + 1/4 c. Egg Beaters (or use 2 eggs)

2 packets Splenda

2 tsp. vanilla

cinnamon (to taste)

Blend everything in blender. Spray frying pan with cooking spray. Cook each crepe over medium to low heat (it takes awhile to cook--don't touch them until they look sort of dry on top). They are very delicate and are sometimes difficult to flip. The trick is not to be too hesitant -- they bend a bit when you're trying to slip the spatula underneath, but just keep pushing and then flip quickly! Some of mine ripped, and some I was able to flip in one piece. Either way, they were delicious and a great alternative to something like pancakes or french toast (definitely more crepe-like, though).

**************************************************************************************

Mock Cinnabon:

1/2 C. cottage cheese

1 pkt. splenda

tsp cinnamon

few pecans

blend with fork
15 sec. in micro to take off chill

**************************************************************************************

Flaxseed Muffin recipe:

3eggs,

1/4 cup plus 2 tbsp. oil

1/4 cup sugar free syrup, such as Da Vinci

2 tbsp. water

1 tbsp. vanilla

1 cup flaxmeal

1/2 tsp baking soda

1/2 tsp baking powder

2 tbsp. cinnamon 1/8 tsp salt

In a medium, bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla. In small bowl combine remaining ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into well greased muffin cups (without paper) Bake at 350 F 12-15 minutes, Remove from tin at once to cooling rack. Store in fridge!
(you can use 12 pkts splenda and about a teaspoon of vanilla instead of syrup)

**************************************************************************************

Flaxseed meal "Pancake"

For 2 medium size pancakes:

1/2 c. all-white liquid egg substitute

3 Tbsp. ground flaxseed meal

1 tsp. baking powder

approx 1/2 tsp. vanilla

2 pkts. Splenda

cinnamon and nutmeg to taste

M all ingredients in a small measuring cup. (the baking powder blobs up so you have to stir really well until they dissolve.)

Spray a pan with non-stick spray and pour half of the mixture in. It will immediately sort of fluff up like a pancake. Brown on one side and flip. I think the time varies, about 2 minutes on each side.

The "frosting" for this is optional.

"Frosting"

2 Tbsp cream cheese

vanilla

1/2 pkt Splenda

or a small amount of yogurt on top

**************************************************************************************

Flaxseed Meal Pancake

2 eggs

3 Tbsp. ground flaxseed

1 Tblsp. psyllium husks

1/8 tsp. salt

2 packets splenda

1 tsp. baking powder

dash vanilla

Stir until combined, let sit a couple minutes to thicken, add a couple tsps of water if you think its too thick. Pour into oiled or pammed skillet and brown on both sides. Makes 2 big pancakes. Serve with sugar free maple syrup or fresh fruit in P2.

**************************************************************************************

Flaxseed "pancake" turned mock cinnabon:

After making the "pancake" (above) make this filling:

1 oz ff or lite cream cheese or 1/4 c ricotta, or 1/4 cottage cheese

(cottage cheese works but is thinner when warmed)

vanilla to taste

1-2 packets of Splenda

cinnamon to taste

Micro anywhere between 10-25 second sjust to warm the cheese and stir until consistency is thinner.
Spread half of themixture on the pancake and roll.
Then "frost" the outside with the remaining mixture, sprinkle with a dash more of cinnamon and ground nuts of your choice.

*************************************************************************************

Crepes

Filling mix:

1/4 cup. ricotta or cottage cheese

splash lemon juice (optional)

dash cinnamon

1 packet of Splenda (you could add a dash of cocoa powder here, too)

Crepe mix:

2 eggs

2 tablespoons low fat or part-skim ricotta cheese

1/2 teaspoon cinnamon (can also use a dash of nutmeg if desired)

1 to 1 1/2 teaspoons vanilla extract

1 packet of Splenda

Spray a small skillet or crepe pan with cooking spray, and heat the pan. Mix the filling in a small bowl and set aside.

Mix the crepe ingredients: Beat eggs with fork in medium-size bowl. Add remaining ingredients and beat until blended. Pour crepe mixture into the pan and cook until top looks dry and cooked. Put the filling mixture in a line down the middle and roll the crepe over it.

If desired, top with more ricotta cheese, sugar-free syrup of any flavor, more cinnamon, a little RediWhip.

Note: You could also flip it like a pancake and top with the filling mix and other desired additions.

In Phase 2, you could add blueberries or strawberries to the filling or serve on the side.

**************************************************************************************

Baked Custard (Phase 1)

4 large eggs

1/2 cup splenda

1/2 teaspoon salt

1 (12 fluid ounce) can evaporated skim milk

1 cup water

1 teaspoon vanilla extract

ground nutmeg

1 PREHEAT oven to 350 degrees F.
2 COMBINE eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into

six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
3 BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely.

Refrigerate until ready to serve.

And some more recipes

2006-01-30T09:27:00.000-05:00

That's all I have time for this morning...

Channa Dal (courtesy of Yoga Journal)

Makes six 1-cup servings

2 cups channa dal (an Indian bean) or split yellow lentils, picked over and rinsed
1 yellow onion, diced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon tomato paste
1 tablespoon olive oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 red chili
Salt and pepper to taste
1 tablespoon fresh lemon juice

1. In 5 cups water bring the channa dal, onion, ginger, and garlic to boil. Reduce heat to medium-low.

2. Stir in coriander, turmeric, garam masala, and tomato paste, and simmer uncovered for 15 minutes, stirring occasionally.

3. Just before the channa dal is done (the dal will be soft but not mushy), heat the oil in a skillet and add mustard seeds, cumin seeds, and chili pepper. Cook on high heat for a minute or two, until the seeds and chili crackle.

4. Add the seeds and chili to the dal, and season with salt and pepper. Stir in the lemon juice.

Adapted from a recipe by New York City chef Jehangir Mehta.

****************************************************************************************
STIR-FRIED GREENS (courtesy of Yoga Journal)

Makes about 5 servings

1 tablespoon Asian-style dark sesame oil
2 tablespoons olive, canola, or other vegetable oil
1 bunch napa cabbage, sliced
1 bunch baby bok choy, sliced
1 bunch watercress, stemmed
2 celery stalks, sliced
1 cup shiitake mushrooms, sliced
1 tablespoon chopped garlic
2 tablespoons julienned
fresh ginger
2 tablespoons soy sauce or tamari

1. In a very hot pan or wok, heat the oils.

2. Add the green vegetables and mushrooms and cook for 5 minutes, stirring frequently.

3. Add garlic and ginger and stir till vegetables are wilted.

4. Drizzle with soy sauce.

Adapted from a recipe by Darryl Fujita, executive chef at the Halekulani resort in Honolulu.

****************************************************************************************

SB Lentils (sorry, I don't remember where I got this!)

3/4 c. green lentils (the little kind)
3 Tb. olive oil
3 shallots, thinly slices crosswised or a small onion
1 carrot, cut into 1/4 in. dice (If you skip the carrot, it's suitable for all phases of SB.)
1 stalk celery, cut into 1/4 in. dice
1 red bell pepper, cut into 1/4 in. dice
2 tsp. chopped fresh leaf parsley (or cilantro)
2 Tb. balsamic or sherry vinegar
6 oz. fresh spinach, chopped
salt and pepper
4 oz. fresh goat cheese (or feta)

Boil lentils in plenty of water until tender.

Meanwhile, heat 2 Tb. of oil in a frypan over med. heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add other veggies and cook, stirring occasionally, about 5 minutes, or until they're tender. Transfer to a large bowl, and add remaining Tb of oil, vinegar, and parsley.
Drain lentils, and add to bowl with veggies. Stir in spinach and season with salt and pepper/ Crumble goat cheese into bowl and toss gently to combine.

22 MARCH 2007 - UPDATE

Re: SB Lentils - I finally got around to making this (yes, over a year later!) and it was a minor disaster, but tasty. 30 seconds (tops!) after the lentils were still crunchy, they were a pot of porridge. I had intended to make a double-recipe, but only had one can of black beans, which I drained, rinsed, and added to the veggies (fwiw, I used frozen spinach). I got to the last part, adding the goat cheese, and realized that I only had 6 oz. of goat cheese, and that with a double-recipe, it called for 8 oz. I threw the whole thing of cheese in. WOW. WAY TOO CHEESEY.

Next time, I will go with the black beans again - it was actually very tasty - and add a little more vinegar, and then just sprinkle the cheese on top.

Just so ya know.

More recipes

2006-01-20T14:31:00.000-05:00

I've been a bad girl. So I'm posting a few untested recipes to inspire me...

Cauliflower Mozzarella Salad Basilico

½ head cauliflower, shredded w/food processor (@ 4c.)

15 cherry tomatoes, halved

15 strong black olives, pitted & coarsely chopped

1 T. finely minced sweet red onion

2 T. olive oil

¼ c. pesto

1 T. wine vinegar

½ t. salt

¼ t. pepper

Cook the cauliflower “rice” until tender-crisp (about 5 mins on HI in micro). Let it cool.

Add tomatoes, olives, mozzarella & onion + toss well

Whick together olive oil, pesto, salt, & pepper, Pour mix over salad + toss. Let salad sit for ½ hr to overnight.

Olive-Stuffed Mushrooms

1-1/2 lbs large mushrooms

20 stuffed green olives

2 8-oz pkgs cream cheese

1/8 to ¼ c. Worcestershire

Preheat 350

Wash shrooms, remove stems

Chop olives

Combine in bowl: olives, cream cheese, Worcestershire

Spoon into mush caps, place in broiler pan

Bake 15-20 mins until cream chs slightly browned.

Middle Eastern Chicken, Lentil & Spinach Stew

Prep 10 mins - Cook 6 hrs - Serves 5

2 T. olive oil

2 lbs skinless boneless chix breast

1 10-oz pkg frozen chopped spinach, thawed & water pressed out

1 med. Onion, finely chopped

1 carrot, finely chopped

¾ cup lentils, rinsed & picked over

2 c. chix broth

½ lemon

½ c. water

Grease slow cooker crock w/olive oil – lv excess in crock. Add all remaining ingredients except for lemon and water; mix well.

Push the lemon, cut-side down, into the middle of the mixture.

Cover + cook on LOW for 6 hours. When done, add water and mix well before serving

457 cals/60g Protein/ 19g Net carbs/ 13g fat/137mg Chol/623 mg Sodium

Woo hoo!!!

2006-01-09T11:05:00.000-05:00

I'm down 3 lbs. since last Monday! Huzzah!

Spicy Black Bean Salad - Phase 1

4 cups prepared black beans, rinsed and drained
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 scallions, chopped
1/4 cup chopped fresh cilantro
2 fresh or roasted bell peppers, chopped

Place the beans in a medium-sized bowl and add lime juice, olive oil, vinegar, salt, and cayenne. Mix well until combined.
Top with scallions, cilantro, and peppers, but do not combine.
Cover and refrigerate for at least 2 hours to let the flavors meld.
Toss just prior to serving.
Serves 4

I can do this!

2006-01-06T14:49:00.000-05:00

2:45pm on my first day back on SB. I can do this. I feel good, and I ate so well today!

Well, except for breakfast, b/c I overslept and missed that whole time frame...

a.m. snack - string cheese, with coffee and water
lunch - small salad w/vinaigrette, portobello pizza
p.m. snack - celery w/LC Light

Also I have found quite a few new recipes lately, and I found a whole new SB recipe site today!

I'm anxious to try this one from ivillage:

PHOTO CREDIT: Rita Maas

Lettuce Wrappers with Shrimp

This impressive appetizer wraps hot-and-spicy shrimp in cool-and-crisp lettuce. Save any leftovers for a light yet satisfying lunch the next day.

Yields: 4 first-course servings
Prep Time: 15 minutes
Cook Time: About 7 minutes

1 tablespoon peanut oil
1 pound large shrimp, shelled, deveined, and coarsely chopped
2 medium celery stalks, finely chopped (1/2 cup)
1/4 cup water chestnuts, chopped
1 garlic clove, minced
1 teaspoon finely chopped peeled fresh ginger
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
8 large Boston lettuce leaves
Chopped roasted peanuts

1. In nonstick 12-inch skillet or wok, heat oil over medium-high heat until very hot. Add shrimp and cook 2 minutes or just until opaque throughout, stirring constantly. With slotted spoon, transfer shrimp to medium bowl.

2. To same skillet, add celery, water chestnuts, garlic, and ginger, and cook 2 minutes, until celery is tender-crisp, stirring. Return shrimp to skillet; stir in hoisin sauce, soy sauce, and vinegar. Cook 1 minute or just until mixture is heated through. Remove skillet from heat.

3. Evenly divide shrimp mixture among lettuce leaves. Sprinkle with peanuts.

Based on individual serving.

Calories: 80
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 140 mg
Sodium: 210 mg
Carbohydrates: 6 g
Fiber: 2 g
Protein: 2 g

Also, this one looks good - I've made the full-sugar version in the past, often in a pie crust, but eh, who needs a crust?!

South Beach Lemon Delight

Submitted by: Gmamicolu

Category: Other Desserts

Total Time: 30 min
Makes: 1 serving

Ingredients:
1 cup non-fat plain yogurt
1/4 package dry sugar free gelatin mix
3 tablespoons Fat Free Cool Whip

Preparation:
Mix yogurt and gelatin in a small container. Smooth Cool Whip on top.

Freeze for 30 minutes to an hour. (This works with any flavor of sugar free gelatin).

Notes:
This is for Phase I on South Beach Diet.

Yoga Journal Recipes

2006-01-02T15:56:00.000-05:00

3:18pm - I just found a motherlode of recipes!

2006!!!

2006-01-02T09:30:00.000-05:00

Wow, it was incredibly inspirational to come back today and see 3 comments from my last post waiting for me!

Over the last week I have been trying to change my mindset to a more healthy one. I've spent some time online learning about nutrition and studying more about yoga, which really gets me jazzed to DO more yoga. I signed up for Shape Up America and I'm going to try the 1 week free on South Beach Online. I've been spending the last month or so stuffing my face with crap and at the same time collecting all kinds of healthy recipes, so I have lots of new things to try.

While I'm in a linking mood, here are a few more...
Overeaters Anonymous
TOPS (Take Off Pounds Sensibly) Club
Yoga Journal

So I'm really into my new slow cooker. I don't want to eat chicken or beef anymore that hasn't been cooked in it, b/c it's so much better slow cooked. I'm especially interested in finding some Indian recipes for the slowcooker. I think January will be a (SB, of course!) soup and stew kind of month. Warm and comforting, but healthy.

3:18pm - I just found a motherlode of recipes!

A month and a day...

2005-12-29T12:56:00.000-05:00

...since my last post, and I'm "maintaining" only in the weight sense of the word. I've been eating quasi-crap, you know, healthy-ISH. And also a whole lotta holiday unhealthiness along the lines of sweets, savories, and all calories in between.

I HAVE been trying to hold myself accountable for anything I eat, good or bad. I pick it up, I say to myself, "I am now eating a _______." At least I'm noticing what's going into my mouth, and therefore less likely to shove so much in there.

Looking forward to the end of the holidays (ending with New Year's) and hopefully the end of food gifts and food-related fun. Have been collecting recipes which are SB-friendly and I will post them as I try them out. Maybe I'll even have a little fun and take some pix too!

Jeremiah and I, Christmas Eve, smiling excessively b/c we both started tickling each other when my brother said "Say Cheese!" (Oh, and I finally did it - chopped all that hair off!)

Day One, Phase One, Take 3 - Here We Go Again!

2005-11-28T17:19:00.000-05:00

I might be just plain mad, going back on SB right after Thanksgiving and right before Christmas, but it can't hurt in the meantime, right?

At 205. This is remarkable considering the amount of food that I have shoved down my throat over the past month or so, what with the wedding, honeymoon, Halloween, Thanksgiving... I'm really surprised that all I gained was 5 lbs.

Today's Menu:

Breakfast: 2 eggs, over easy, on spinach and sundried tomatoes w/a weeee bit of parmesan
Snack: Celery Sticks w/Laughing Cow
Lunch: Tomato stuffed w/turkey salad, Jello
Snack: String Cheese
Dinner: SB-friendly turkey and eggplant parmesan, salad.
Snack: Cottage cheese cup (can't bring myself back to the ricotta yet!)

Mrs. Bloated

2005-11-23T17:16:00.000-05:00

A wedding, followed by a week at an all-inclusive resort, is enough to knock anyone off the wagon. And then to come home to all the Thanksgiving deliciousness?!?! It's too much for a girl to take!

Hopping back on that SB wagon on Monday, November 28th. In other words, after the leftovers are all gone. See you then!

You Get the Good with the Bad - 10 Days Til Wedding

2005-11-02T12:07:00.000-05:00

I cannot just post when I am doing well; that would be dishonest of me. I have to confess that with less than 2 weeks until the big day, I am so overcome with things to do that there are not enough hours in the day, and the first thing to go out the window was the planning and execution (ie. shopping, cooking, eating) of healthy meals. And man am I feeling it. I was at yoga class last night and my body felt so heavy and crappy, and the only thing different is what I am eating.

I am at 203. I could possibly make it to 199 by the wedding but you know what? I'm not gonna kill myself over it if it doesn't happen. It's hard, though, b/c just saying that makes me feel a little more blase about the whole diet thing, which is not good. Even just having a good excuse (the wedding) for lack of time, etc. and saying that excuse out loud makes me lean on it that much more.

And now it's getting cold out, and the fresh veggies are disappearing or going up drastically in price, so I will need to rethink my shopping habits once again! Not that that is an excuse either!

For now, frosting and Halloween candy and frozen foods (that I need to get out of the freezer to make room for the cake) aside, I just won't bring any unhealthy foods into the house. I've been trying to eat a big salad whenever I go anywhere, no croutons, although I did succumb to a dinner roll yesterday at Bob Evans (but only cause they took so damn long bringing my salad) but you know what? At least I am AWARE of the excessive carbs/sugars I'm putting into my body. A few months ago I wouldn't have given a second thought to having that one measly dinner roll with my salad.... I probably would have skipped the salad in favor of a cheesesteak or something.

As excited as I am about this wedding, sometimes I feel like it has taken over my whole life. In that respect, I can't wait until it's over and I can go back to focusing on myself, my house, my cats, cooking, cleaning, all that fun stuff.

10/21/05 - 22 days till my wedding!

2005-10-21T11:29:00.000-04:00

<<< Photo from my bridal shower a week or two ago.

Ladies and gentlemen.... 200!!!!!

Which puts me one.... count it, one! pound away from my wedding goal. Go me!!! Who'd a thunk a few years ago that I'd be this excited to see the scale say "200"?!

I've been sick all week and subsisting on soup and carbs, not very SB-friendly, but despite the food and mopey-ness, I still lost a pound!

But you don't want to know what I've been eating....

Phase One, Take Two, Day Five

2005-10-14T10:26:00.000-04:00

My wedding dress had to be taken in an entire size or more! :D

I'd like to apologize to a few people (who know who they are) for neglecting them lately and not replying to their emails, or replying like a week later. I'd like to apologize to my SMAO buddy in particular, who I am supposed to be there for to support and encourage. All I can say is I wish there were about 10 more hours in each day. With the wedding less than a month away (!!!!!) things are REALLY starting to get crazy, and I've been taking time off work, then staying late to make it up, then running around like a headless chicken after work: to the shoe store, to the WalMart, to the craft store, to another shoe store. I know that you all understand, but I feel like apologizing anyway. I am thinking of you.

Anyway....
Today's menu:

Breakfast: Same as yesterday.
Snack: string cheese
Lunch: Another salad w/leftover london broil, jello
Snack: Fresh mozzerella and tomato drizzled w/O+V
Dinner: Catfish, summer squash & onions, side salad.

Phase One, Take Two, Day Four - Wedding Dress Fitting Today!

2005-10-13T11:32:00.000-04:00

I've made some changes in my mealtimes so that it now looks like this:

9am breakfast
11:30 snack
1pm or so lunch
4 or 4:30 pm snack
7:30 or 8 dinner

and it seems to be working out well. I was previously eating lunch at noon, which made having a snack b/w breakfast and lunch rather silly, as they were only 3 hours apart. And I was having my p.m. snack so early that I was STARVING by the time I got home, let alone by the time I made dinner and got to eat it!

Another thing that is a pain but has been so helpful has been making weekly menus and shopping for the majority of the food at the beginning of the week. This forces me to stick to the menu, and I can't say "I don't feel like cooking; let's just go out" because I've already purchased all the ingredients.

I've been having the most divine and easy breakfasts this morning. In a coffee mug, scramble an egg. Add 1/2 slice chopped Canadian bacon and some chopped tomato. Microwave 2-3 mins. on high. Today I added a little chopped feta. DIVINE.

Day One, Phase One, Take 2

2005-10-10T16:40:00.000-04:00

Maintaining at 203!!!

Breakfast:

omelet w/sauteed onions & peppers and 1/2 slice LF cheddar
6 oz. spicy V-8

Snack: String Cheese

Lunch: Chef salad w/balsamic vinaigrette
SF red jello

Snack....oops! I'll go eat it now!

For dinner: grilled wasabi/mustard tuna steak, steamed asparagus w/soy sauce and sesame seeds, and tomatoes and cukes w/O+V.

Climbing Back Onto The Face Of The Earth - Rough Fall!

2005-10-07T10:14:00.000-04:00

Bet you thought I was gone forever, eh? Nah, I'd never do that to my dear readers.
Bet you thought I fell off the wagon too, huh? Well, I did, but only this past week, and not by choice.
I have been so overwhelmed with work and wedding plans, and then I found out I had to take 4 days of work-related continuing ed classes this week right in the midst of it all!
I won't tell you how badly I ate this week, but it was pretty bad. The coffee and donuts were free and there was no healthy food in sight, even for a high price. So yeah, I was pretty bad.
Today I'm trying to catch back up at work after 4 days out. Monday I'm going back on Phase One. At this point I am SO SICK OF CARBS anyway that I think Phase One will be a welcome treat.
Mashed cauliflower, here I come!

Monday, Monday - Still Phase 2

2005-09-19T16:53:00.000-04:00

Lordy is that last photo scary or WHAT?!?! I'm going to stare at it until it is ingrained in my mind and associate it with all those naughty foods that I want but cannot have.

Well, it's the end of the first day of the week, and it's also weigh-in day. I am down 2 lbs.!!! And those were 2 lbs. that were fighting me all the way. This puts me at 203. Which puts me 4 lbs. away from my first big goal of 199!

A few people are beginning to notice and comment on the weight loss, aside from the obligatory ones like grandmas and fiances. It's kind of weird, having people notice, like, for instance, my dad's friend, but at the same time it's nice to have lost enough that it's noticeable to people who aren't looking for it.

Don't have time to post all the meals I've eaten since my last post, but here's today:

Breakfast: Omelet w/leftover roasted onions and peppers and a little bit of LF cheese. V8. Coffee (down to almost no sugar on a regular basis now!).

Morning Snack: String Cheese (I never have time for anything else at that hour)

Lunch: SB Mediterranean Chicken Salad (on bulghur). SF Jello.

PM Snack: 1/2 Granny Smith apple, sliced, with 1 T. Natural Peanut Butter.

Dinner: To be determined. We are going to Bonanza (oh woe, the lack of decent eateries in my town) so I'll have a big salad, and probably some baked chicken or something.

Till next time, America...

09/16/05 - Busy 25-7

2005-09-16T15:29:00.000-04:00

First off, will the IE users please let me know if the problem they were having is now resolved? Thanks!

I hate this photo. I look fat. That is PRECISELY the reason I am posting it here. Next time I'll wow ya with an old skinny photo of me, I know just the one.

Wow, I've just been so busy lately, between work and wedding planning, that I haven't had much time to post here or anywhere else. I have been sticking to the diet, though, and doing some yoga/stretches, and some walking. Today I went out to lunch w/2 of my bridesmaids, and I had a yellowfin tuna caesar salad (which was, happily, light on the dressing - restaurants always put way too much caesar dressing on!) and for dessert I had a low-fat cafe mocha w/sugar-free chocolate in it. Smelled weird but tasted pretty close to the real thing, and worked as a sweet treat.

The other night I had just HAD IT with the ricotta. I took a day or two off, and then last night I tried the lemon ricotta creme for the first time. Not bad after I added about 3x as much lemon zest as it called for! And it had a coconutty texture to it. Good to know.

Last night we got out of here (work) so late that I just couldn't bring myself to go shopping and then cook, so we went to Bob Evans.

I ordered:

grilled catfish
steamed broccoli
greenbeans w/ham
side salad

J ate:

delicious dinner rolls
the croutons off my salad
chicken-fried steak
loaded baked potato
corn

I teased him mercilessly b/c everything he ate was a sad pale yellowish shade. Anyway, the service SUCKED and I will never go back there again. A woman was seated after we had already ordered, and she ordered basically the same thing as me, and got her food at least 10 mins. before we did. We did not order a single thing that would justify a long cook time. I was thisclose to walking out when the food finally got there, and the catfish seasoning was so salty that the only way I could eat it was with the broccoli, which I luckily hadn't salted. I told the waitress, and she said, "Sorry, that's the way it's seasoned." I wish I could reflect in type the attitude in her voice. When I got home I drank 3 glasses of water. I was pissed. I filled out one of those survey cards. We're running out of restaurants in our town that we can eat at.

This was the first week that I did not organize a menu and a big shopping trip, and I felt it. I was so disorganized that I didn't know what was for lunch which day, and that could have (but luckily didn't) led to pushing me right off the wagon.

My ribcage is finally starting to mellow out again after Tuesday's yoga. I can't wait for next Tuesday. I wish I could take it at least 3x per week. But for now, once will have to do.

09/13/05 - It's been a while, but not b/c I've been naughty!

2005-09-13T11:18:00.000-04:00

I've actually been VERY good, but also busy, and in the process of switching computers.

(At left: J & I at my cousin's wedding on 09/03/05. Not the greatest photo, and doesn't quite reflect what a hottie I felt like that night, but it's the only one I've gotten back of us so far. Also, for some reason J looks even thinner than actual size in this photo, if that's possible. I think the other half of him is hidden behind me!... btw, that's my mom in the background on the left wearing the pink dress.)

So I've been very good, as I said, but I am back at 205. Again. Still. The weight I was at the end of Week One, Phase One. This week I've tiptoed into Phase 2, but not with any sort of a vengeance. To tell the truth, I prefer the foods on Phase One to a lot of the sample menu for Phase 2. I did have some steel-cut oatmeal with 1/2 peach, cinnamon, and Splenda for breakfast today, and yesterday w/dinner I had 1/2 of a small sweet potato - not bad, considering the lack of brown sugar :( I'm planning to swing by the health food store and get a loaf of REALLY good whole-whole-WHOLE grain bread today, and stick 3/4 of the loaf in the freezer.

I can't even remember my menu from the past few days, but I'll give it a try. This weekend I was good about what I ate, but not so good about when, as I was so busy doing stuff, and then sleeping in on Sunday.... oh, but it was soooooooo nice!

Today:
Breakfast: Steel cut oats w/1/2 peach, cinnamon, & splenda. 6 oz. V8.
Snack: String Cheese (time constraint!)
Lunch: Salad w/grilled chicken strips and low sugar/carb vinaigrette. Jello.
Snack:
Dinner: Beef/Turkey meatballs in homemade no-sugar added tomato sauce w/mushrooms over spaghetti squash
Dessert: Ricotta Creme

Yesterday:
Breakfast: SB Egg benedict over artichoke heart, 6 oz. V8.
Snack: String Cheese
Lunch: SB Crab Cobb Salad
Snack: Celery w/Laughing Cow
Dinner: Rotisserie chicken (no skin), steamed asparagus, squash, and soybeans w/a splash of oil & vinegar, 1/2 sweet potato w/salt& pepper
Dessert: Ricotta Creme

I start my new yoga class tonight!!!

09/08/05 - My First SB Dinner Party

2005-09-08T11:33:00.000-04:00

Two of my friends that i mentioned yesterday are coming over for dinner tonight. I'm thinking of serving:

Marinated London Broil
pesto tomatoes
broccoli
SB Stuffed mushrooms

Is that too much? I want to serve them a great Phase One meal, as this will only be Day 3 for them.

Me today:
Breakfast: 1 egg, over easy, w/4 stalks of asparagus, 1 small slice lox, and 1/2 t. neufchatel cheese
Snack: Stupid boring string cheese (note: must buy new and exciting snacks)
Lunch: Greek Salad?

09/07/05 - Too much garlic in my hummus - keep your distance!

2005-09-07T11:36:00.000-04:00

First of all, I apologize to those of you using IE. I will look into the problem and see if there is anything we can do to keep your browsers from crashing.

Second, to address Crowjoy's comment/question, my take on the importance of timing your meals is that you will at no point actually feel hungry. You wake up, eat breakfast, wait a few hours, eat a snack, wait a few hours, eat lunch, another few hours and a snack, then dinner whenever, with your ricotta/dessert after dinner or after that. The only times I have felt at all hungry have been before dinner on nights when I had to shop, etc. after work, and on weekends, when my timing has been off. Everyone knows that when you're tummy is growling you are more prone to eat A) too fast, and B) too much. Also, by keeping your meals/snacks regular, you are keeping your blood sugar levels in check and regular. Or perhaps I'm totally wrong and talking out my ass.

Feeling a little better about myself today. The scale is back to 205. Last night I made up this week's menu and shopping list, and went to the store to buy everything I could, aside from some meat and produce for later in the week.

As of today, I have influenced SIX people to try out SB. I can't take all the credit/blame, but I know that my progress has motivated them to give it a shot, and that makes me feel special and important. Thursday night I'm having two of those people over for dinner. I think I will make steak, string beans, salad, and maybe a few stuffed mushrooms.

Also, last night I found out that using frozen cauliflower is much much MUCH cheaper and easier than fresh for the "SB mashed potatoes" and that adding about 1 t. of low-fat sour cream to it makes it sooooooooo much better.
My recipe was:

1 bag frozen cauliflower
1 t. low-fat sour cream
1 t. (ok, probably 1 T.) Smart Balance spread
Salt and pepper
Dried parsley flakes

Blend in blender until smooth. Reheat.

09/06/05 - Blech.

2005-09-06T14:06:00.000-04:00

Today is my first day back to work since last Thursday. I spent most of Friday and Sunday trapped in the car on the way to and back from my cousin's wedding in North Carolina. I went into everything with such good intentions, and I actually did quite well with the weekend, overall. I packed a cooler with a salad, a few string cheeses & jello cups, bottled water, and a couple of those Crystal Light single-serving mixes (I LOVE THOSE!!!), and I prepared two days' worth of ricotta creme for the road.

Well. The new brand/kind of cheese I bought tasted like ass. The ice in the cooler melted and got INSIDE the plastic container the salad was in and ruined it, which sucked, b/c it was a really good (spinach) salad. We were driving through Bumblef*ck for hours upon hours, and while there was a plethora of Hardee's restaurants, there wasn't much else. Despite all this, I did well and stayed within SB guidelines, with the exception of 1) timing of meals/snacks and 2) the actual wedding reception.

I took a tiny bite of the cake at the reception - it wasn't all that so I didn't really care. I did, however, drink...um.... FOUR glasses of red wine (they were small-ish glasses) at the reception, so as to keep from completely losing my mind as my relatives drove me nuts. I also ate a small piece of chocolate cake at my aunt's house afterwards. And it was damn good.

But yeah, other than that (and I'd say that under the circumstance I did well!) I didn't eat anything not on my diet. Which is what makes this week's 3-pound gain all that much more depressing.

I'm going to stay on Phase One for one more week and try to work this out.

Today:
Breakfast: 2 eggs, over easy, and 2 slices of ham (I was starving!)
Snack: String cheese
Lunch: Salad w/leftover grilled chicken and SF ranch dressing
:( The jello is STILL not jiggly, as of 2pm! :(
Snack: TBD
Dinner: ? Have to go shopping after work.

Feeling totally BLAH today, and weighing in at 208. My PWF (perceived whale factor) is through the roof, which I know is all in my head, b/c at the wedding I was feeling like a total hottie.

Not SB-related: Please let me know if you're are using IE and having trouble viewing my blog. Thanks!

09/01/05 - Welcome September! Welcome loose pants!

2005-09-01T16:09:00.000-04:00

This will be my last post until the middle of next week, probably, as I'm going on vacation to a wedding.

I came to the conclusion this morning that I need a new scale. The stupid $20 digital scale I bought said 5 different weights, 5 different times in a row, this morning, which ranged from up 5 lbs. (since Monday) to down 2 lbs. For now I'll just say this: my pants feel loser and I've been a good girl, so WHATEVER!

Tuesday morning I'm planning to swing by my doc's office and get them to weigh me on their balance scale. I'll ask them, and if they don't mind, I'll go in their once per week for a true weigh-in. Maybe they'll put it in my chart!

Now, on to the big business.... this wedding I'm going to. I'm going to eat very well for the rest of the trip, behave myself at the actual reception, skip the potatoes, just take a bite or two of cake, no dinner rolls, etc., and not kill myself over it. I'm sure I'll also be taking my dog on lots of walks around the neighborhood, in order to avoid my overbearing family members, so that's exercise, right?

Today:
Breakfast:

Egg beater omelet w/spinach and @ 1 T. crabmeat/onions/peppers &

@ 1" cube of cheese

6 oz. V-8
Coffee

Lunch:

SB Greek Salad
1 slice turkey breast
1/3 avocado

Dinner: (?)

SB Pepper Steak
Steamed Broccoli
Salad

Will spend tonight hard-boiling eggs for myself and Pippi for the trip, planning out what I need to bring to eat, and what I can eat @ restaurants, and will re-read the chapters on Phase Two this weekend, as I'm due to start on it on Monday... you know, I'm not as excited to re-introduce carbs as I thought I'd be. I kinda like what I've been eating on Phase One.

BTW, if the 2-lb loss my scale showed was correct, that puts me THREE POUNDS AWAY FROM GOAL #1!!!

08/31/05 - The Day After

2005-08-31T10:27:00.000-04:00

Last night I made dinner for my mom's b'day. SB dinner, non-SB dessert. I made a pumpkin pudding, in other words, a pumpkin pie w/o a crust. With sugar. I ate it. With coffee. And then was HIGH AS A KITE off the caffeine & sugar, then got home, crashed & burned, and felt TOTALLY LIKE CRAP. Really, I did. I could feel my blood sugar rise and fall, rise and fall. It was so tasty but totally not worth it. If it hadn't been her b'day I might have attempted it w/Splenda, but I had already taken away her crust; I didn't want to ruin the filling.

Today:
Breakfast: Eggbeaters omelet with 1T. leftover crab/pepper/onion saute and 1 T. spinach., coffee, spicy :) V-8

08/30/05 - Keepin' It Real on Mom's Birthday

2005-08-30T15:15:00.000-04:00

:( No one has been commenting lately... is anybody out there?
Wouldn't be the first time I'm talking to myself.

First, let me reach around and pat myself on the back for overcoming a HUGE obstacle yesterday. I went to Safeway (grocery) to pick up a few things, and I was getting pretty hungry, and EVERYTHING was looking good. Then I passed the blasted Starbucks kiosk inside the store, and I nearly lost it. As some know, I have a major problem with that Chantico Drinking Chocolate, particularly when I am PMS'ing as I was yesterday (and still am). I also really like their chai. A lot. But I was nearly drooling all over the kiosk about the Chantico.

Well kids, what did I do, you ask? I got a decaf herbal tea and put some Splenda in it, got in the checkout line as quickly as possible and drove home. GO ME!

And to make myself feel better, I will now depict in horrifically graphic nutritional terms just what I missed:

Serving Size 6 fl. oz.

Chantico Drinking Chocolate - 6 oz.
Amt Per Serving
Calories 390
Fat Calories 190
Total Fat (g) 21
Saturated Fat (g) 10
Cholesterol (mg) 25
Sodium (mg) 105
Total Carbohydrates (g) 51
Fiber (g) 6
Sugars (g) 40
Protein (g) 11
Vitamin A 6%
Vitamin C 0%
Calcium 25%
Iron 30%

Holy Bejeezus, that's more calories than the huge and delicious Greek Salad I had for lunch today!

Also, I need to get this out there, so I can read it again and again and again, whenever I need to:

I MUST DO THIS. I must be strong. I must have willpower. Nothing is ever going to taste as good or make me feel as good as I will feel when I look in the mirror and can see the visible weight loss. Every good thing I eat is a step in the right direction. Every bad thing I eat is, while not the end of the world, pushing me one step back, and pushing me that much closer to the edge of the wagon. I will not fall off the wagon. Even if I have to cling to the side of the wagon and get dragged for miles, while drinking a Tazo tea with Splenda, I will not let go.

Ok, back to your regularly scheduled boring diet diary.

Breakfast: Omelet - egg replacer, mushrooms, onions, wee bit LF cheddar
Snack: Cheese stick (I was too lazy to make anything)
Lunch: SB Greek Salad (DELICIOUS!) and SF jello (red)
Snack: We'll see. Soon.
Dinner: It's my mom's b'day, so I'm cooking her dinner. The dinner itself will follow SB guidelines, the dessert will not.
Grilled Salmon, Green Beans, stuffed mushrooms, small side salad
(and, for J and Dad, new red potatoes)
Dessert: My mom's FAVORITE dessert in the world is her pumpkin pie (her recipe only) so I'm making pumpkin pudding. Same recipe, no crust. But I'm leaving the sugar in the pudding. My god people, it's her BIRTHDAY!

ETA: This is the sugar/fat-free Ranch dressing - not too bad!

A Brief Overview...

2005-08-29T13:51:00.000-04:00

First off, Blogger is all wonky today, so I'm going to avoid using the "bold" or "italic" functions or anything else like that. If it goes back to normal, I'll go back and bold stuff later.

A few people had asked me for thoughts and information so far on the SBD. I'm going to write a little new stuff and also pull some info out of an email I sent a friend, so, friend, ignore the repetition:

The jist of it is for the first 2 weeks (phase one) you basically cut out ALL carbs & sugars, which, sadly, includes fruit.

This is the official SBD site site, but unless you're a member, you can't access that much. I find this site to be much better and it's fPhase One is v. low on carbs and sugars. And that includes anything that's high on the glycemic index, some of which might surprise you. Also, it's v. important that you eat 3 meals and 2 snacks per day. Honestly, there have been very few times when I've been overly hungry, and most (not all - check my blog) of the food is pretty good!

Here is a list of ok foods for Phase One. After 2 weeks, you move onto Phase 2 and start introducing more carbs (whole grains, some fruit, etc.) back into your diet.

WHO SHOULD TRY THE SBD (If they want to!)
People who:
- like to cook
- like cheese
- people with blood sugar problems

WHO SHOULD NOT TRY THE SBD:
People who:
- refuse to eat breakfast (you really have to)
- absolutely hate or are allergic to eggs
- rely on pre-made, pre-packaged foods
- are not willing to put some time into food preparation and menu planning. (I think overall, with the menu planning and once-per-week shopping trip, it actually saves time, but there is some time involved in the cooking. But don't let that stop you!)

I'm not gonna lie; it HAS to be easier to do the SBD when your S.O./roommate/whoever is living with you is on it too. There have been a few times (like the glorious rice incident) when I almost pounced on J b/c he was eating something I wanted. Last night he was eating my fat-free pringles that I made him take away from me. I was sitting next to him, listening to him crunch them as we watched "Romancing the Stone" and I realized that not only was my mouth watering, but I was also grinding my teeth.

It has helped to go on the SBD with my mom/co-worker, but in a way it's a total pain. As I've said, the deal is that she makes breakfast, I make lunch. But she won't let me just take my breakfast up to my desk and get to work. Noooo, she wants to sit downstairs and EAT TOGETHER. Which is great, except my dad/boss is starting to bug me to come in a half hour earlier so that we can do this breakfast thing. And he is not being very supportive in other ways, for example, every time I put the box of donuts away, I come back to the kitchen (home office) and they're sitting out again. Ditto the cookies, bread, etc. AND he's been coming down to lunch JUST LATE ENOUGH that my mom makes him a sandwich - folks, this woman does NOT need to be making anyone toast! I do love my father but he's always been sort of a bastard when it comes to supporting (my mom) during diets. But he's always good at criticizing her weight!

Some other things I've found to help:

- I personally have found that although you're not required to follow the menu given for Phase One in the book, it has helped me to do so. The changes I've made have been for ease of leftovers, ie., scheduling the steak salad the day after the steak dinner. I've also modified a few recipes so that I am eating, for example, the same dish but with a fish that I prefer to the one given. No biggie.

- Wash and cut all your celery into sticks and put them in a tupperware full of water in the fridge. They'll last a week, easy! I also chop just a few peppers and stick them in a baggie - they don't stay good quite as long. Ditto on the lettuce - wash the whole head when you get it. They make these green stay-fresh bags that are great for keeping food fresh; I'll try to find a link.

- Explain to your S.O./roommate/etc. that the diet food is for the people on the diet. That Laughing Cow cheese is expensive and is not for your man.

- Go over the week's menu w/your S.O./roommate/etc., particularly the dinners, and ask them what they'd like to add to their meal to make it good for them. I bought a bag of heat-n-serve whole wheat dinner rolls for J; he can just stick one in the oven to accompany his meal. Potatoes are also a safe bet and can be bought singly and microwaved (make sure to poke them!)

- When you feel the craving for something naughty, eat something else. Even if you've already had a snack. Have something, a few pieces of celery, a string cheese, along with a big glass of water, to subside that craving before it grows too great to handle. Better to eat an extra SBD snack than to eat something totally not on your diet.

- Experiment with the ricotta cremes. Artificial flavorings (the ones they sell in the spice aisle, by the vanilla extract?) are my BEST FRIENDS. They make all different kinds.

- Make sure you eat ALL your meals and snacks whenever possible. Apparently, that's how the diet works!

More later.... comments welcome!


Ingredients
1 small sweet onion, diced 4 small mushrooms, thinly sliced 1 1/2 teaspoons light or dark sesame oil Pinch of fine sea salt to taste Black pepper to taste 1/2 of a small package of soft or silken tofu 1/4 teaspoon turmeric 1 6oz cup fat free plain yogurt 1 cup baby spinach Topping: 1 teaspoon scallions, thinly chopped 1/2 teaspoon black sesame seeds or toasted sesame seeds for garnish

Directions
Drain the tofu completely. Using an iron skillet, heat 1 teaspoon of oil and saute the onions and mushrooms for 2- 4 minutes or until onions are translucent. Add tofu, turmeric, yogurt and salt to the onion mixture and scramble all ingredients for another 3 minutes. Remove from heat. In a separate skillet, heat 1/2 teaspoon of remaining oil and cook the spinach with salt and black pepper to taste for about 30 seconds to 1 minute. Create a bird's nest with the spinach on the plate and fill it with scrambled tofu. Garnish with sprinkled sesame seeds and chopped scallions.

Yields
1 serving