There is an old Chinese Proverb that says "It is better to take many small steps in the right direction than to make a great leap forward only to stumble backward." If someone had told me this 5 1/2 months ago, I wouldn't have given it much credence but looking back at my accomplishments, I would believe this proverb to be true. For me, seeing progress has been all about getting my head in the game. When I manage my thoughts, swapping positive for negative, I get on track to success.
So first, I looked back at my accomplishments over the past year; the amount or percentage of weight I have lost, of course, but other victories too. I have definitely swapped fruit for other snacks in a lot of cases. That is something I wouldn't have done before. I am still learning to gently but firmly say "no" to a food-pusher but I am better than I was at it. I jotted down my three accomplishments in Gina's Weighty Matters over the last 5 and a half months.
1. I went down 2 sizes
2. I walked 30 blocks one day in New York and started Gyrotonics to boost my exercise program
3. I bought red high-heel winter boots that are so comfortable but I could never wear them before.
Then, thinking about what I want for my next weight-loss goal doesn't seem to be so far away. I look better now than I did at this time last year. Since I started losing weight, I haven't always eaten right but I stuck to it in the long run. I messed up at bit but I never gave up. "Storyboarding" or "blogging" has helped me greatly.
Tonight we will be celebrating New Year's Eve. So about that glass of bubbly... yes, it is going to happen and probably more than one. I could alternate water with the champagne but that is such a waste of a good buzz! It will more than likely affect my good food decisions and I am very aware of that. But tonight is special. My party begins at 11 p.m. I don't know how late we will go but in normal circumstances eating late is a no-no but I also believe that you shouldn't drink on an empty stomach so there will be some worthy nibbles like Parmigiana-Regiano Crisps with Avocado-Tomato Salsa and Crispy Shallots, Vegetarian Spring Rolls, Seared Ahi Tuna with Pineapple Mint Salsa on Taro Root, and Tarragon-butter Poached Lobster Grilled cheese. I will serve some of my favourite desserts like Zabiglione, S'mores baby Tartlets, Crispy Banana Fritters and Chocolate Covered Strawberries. Of course, I am going to take part in this party and enjoy every little delicacy. But that is tonight and I am planning for it. Tomorrow is a new day when I will be back on track.
As we head into the New Year, I am committed, charged up, and on track! I have looked at how far I have come and now I am already on my way to a great 2012. I think about the non-scale-related goals I hope to accomplish in 2012. These goals can be anything that helps me increase or maintain my well being, physical and mental. So these are my top three non-scale goals:
1. to wear a Jay Godfrey dress
2. to be able to shop in any store
3. to lower my cholesterol
Cheers to me! I took stock of my victories and am using them to plan for 2012.
Happy New Year to all and to all a good year.
Saturday 31 December 2011
Friday 30 December 2011
CHEESECAKE FACTORY
Sometimes it is best to just go to a steakhouse and order a steak but ask if there is any butter on it.
Sometimes that is the sabotage to any diet. Pasta is another thing that can be low-fat and good if you know how it is made. I remember the Pasta Diet. A few friends and I went on this Pasta Diet and all gained weight. We couldn't figure what we did wrong. Of course, we were all in New York at the time and were eating 3 meals a day at restaurants. You can portion control all you want but if you don't know how it is made you could be done in.
I was just reading something from Prevention Magazine that said curiously enough seafood-based pasta is usually the worst type of pasta on the menu. Who would have known that? You think that shrimp or mussels are really low in fat and calories so how could that be. Well, look no further than Cheesecake Factory's 2,819-calorie Bistro Shrimp Pasta for proof. Restaurants feel the use of a lean protein like shrimp entitles them to the use of huge quantities of butter, cream, and cheese, all but drowning out any actual chance of eating lean.
So here is something I am going to try tonight. It is a little Italian favourite called Spicy Shrimp Fra Diavolo made with a little more than crushed tomatoes, white wine, and a pinch of red pepper flakes
Here is the recipe I am going to use.
SHRIMP FRA DIAVOLO II
Serves 4
3/4 lb. shrimp peeled and deveined
salt and pepper to taste
1/2 tbsp. olive oil
2 tsp. red pepper flakes
1 small onion, chopped
2 cloves of garlic, minced
1/4 tsp dried oregano or thyme
1 can crushed tomatoes
1 cup dry white wine
8 oz. spaghetti
2 tbsp. chopped flat leaf parsley.
Just cook shrimps first for a couple of minutes, until just firm.
Remove them and put in pepper flakes, onion and spices and cook until soft then add tomatoes and wine and simmer for 15 minutes.
Cook spaghetti according to the package instructions. Drain and put back in the pot.
Season the sauce with salt and pepper. Fold the cooked shrimp in the sauce. Pour over pasta and toss.
I will let you know how tasty it is.
I guess I am not ever eating pasta at The Cheesecake Factory.
Sometimes that is the sabotage to any diet. Pasta is another thing that can be low-fat and good if you know how it is made. I remember the Pasta Diet. A few friends and I went on this Pasta Diet and all gained weight. We couldn't figure what we did wrong. Of course, we were all in New York at the time and were eating 3 meals a day at restaurants. You can portion control all you want but if you don't know how it is made you could be done in.
I was just reading something from Prevention Magazine that said curiously enough seafood-based pasta is usually the worst type of pasta on the menu. Who would have known that? You think that shrimp or mussels are really low in fat and calories so how could that be. Well, look no further than Cheesecake Factory's 2,819-calorie Bistro Shrimp Pasta for proof. Restaurants feel the use of a lean protein like shrimp entitles them to the use of huge quantities of butter, cream, and cheese, all but drowning out any actual chance of eating lean.
So here is something I am going to try tonight. It is a little Italian favourite called Spicy Shrimp Fra Diavolo made with a little more than crushed tomatoes, white wine, and a pinch of red pepper flakes
Here is the recipe I am going to use.
SHRIMP FRA DIAVOLO II
Serves 4
3/4 lb. shrimp peeled and deveined
salt and pepper to taste
1/2 tbsp. olive oil
2 tsp. red pepper flakes
1 small onion, chopped
2 cloves of garlic, minced
1/4 tsp dried oregano or thyme
1 can crushed tomatoes
1 cup dry white wine
8 oz. spaghetti
2 tbsp. chopped flat leaf parsley.
Just cook shrimps first for a couple of minutes, until just firm.
Remove them and put in pepper flakes, onion and spices and cook until soft then add tomatoes and wine and simmer for 15 minutes.
Cook spaghetti according to the package instructions. Drain and put back in the pot.
Season the sauce with salt and pepper. Fold the cooked shrimp in the sauce. Pour over pasta and toss.
I will let you know how tasty it is.
I guess I am not ever eating pasta at The Cheesecake Factory.
Wednesday 28 December 2011
NO POST-HOLIDAY ABYSS
My housekeeper asked me why I was cooking a special meal today. I explained it isn't for anyone except me and my husband. I said you have to work a little harder to make healthier meals interesting. I think it is easy to have too much protein. Gone were the years when we used designer's whey with 28 grams of protein and reading the labels to see which one had more. It didn't matter if I worked out four times a week, every gym rat was doing it.
Now we have tipped the scales upside down. The base of the pyramid are things like fruit, veggies and whole grains. I don't think an adult needs more than 7 oz. of protein a day and that is really easy to get, so why were we so hell bent on getting more protein? I think it is tough to cut back on protein. Go to restaurant where the smallest steak is 10 oz. and a hamburger is 8 oz. One meal and you have blown the bundle on a burger or steak. It is okay once in a while but what have we been eating the rest of the day? Didn't we have protein at lunch and maybe breakfast too? Aren't we supposed to balance each meal by adding a little protein?
Anyway, I am pleased as punch with myself for tonight's menu. I took the turkey carcass which still had a lot of meat on it and put it in a stock pot, covering it with water and adding similar ingredients as when I make chicken soup such as carrots, celery, onion, parsley, garlic and black peppercorns and kosher salt. I added a couple of bay leaves but left out the parsnip and leek I generally put in chicken soup. And.... believe it or not, it tastes very similar to chicken broth. It was strained of course and I am gratified to say I separated 5 cups of it for our dinner and had enough to put in 5 containers in the freezer for future use. I think I can use it in the same way as chicken broth. Tonight I will saute some leeks, put in some frozen green peas and some spinach and cheese ravioli for a great, heartwarming and substantial soup.
I am kicking up salad tonight as well by going a little bit away from the usual. Arugula and mixed greens are the base but I am putting in half a fennel bulb thinly sliced, some toasted pine nuts and feta cheese and mandarin orange segments. The dressing will be a honey mustard.
I still have the berry salad I made yesterday for dessert. Other than New Years, the holidays are over.
My weight is now about the same as it was a couple of weeks ago. Many people fall into the post-holiday abyss but not me. I kept the status quo while enjoying the holidays and the great food and parties. I didn't expect to lose weight but am happy staying the same. I am ready to get on track for at least 80% of the time again. That is the balance I want to maintain.
Now we have tipped the scales upside down. The base of the pyramid are things like fruit, veggies and whole grains. I don't think an adult needs more than 7 oz. of protein a day and that is really easy to get, so why were we so hell bent on getting more protein? I think it is tough to cut back on protein. Go to restaurant where the smallest steak is 10 oz. and a hamburger is 8 oz. One meal and you have blown the bundle on a burger or steak. It is okay once in a while but what have we been eating the rest of the day? Didn't we have protein at lunch and maybe breakfast too? Aren't we supposed to balance each meal by adding a little protein?
Anyway, I am pleased as punch with myself for tonight's menu. I took the turkey carcass which still had a lot of meat on it and put it in a stock pot, covering it with water and adding similar ingredients as when I make chicken soup such as carrots, celery, onion, parsley, garlic and black peppercorns and kosher salt. I added a couple of bay leaves but left out the parsnip and leek I generally put in chicken soup. And.... believe it or not, it tastes very similar to chicken broth. It was strained of course and I am gratified to say I separated 5 cups of it for our dinner and had enough to put in 5 containers in the freezer for future use. I think I can use it in the same way as chicken broth. Tonight I will saute some leeks, put in some frozen green peas and some spinach and cheese ravioli for a great, heartwarming and substantial soup.
I am kicking up salad tonight as well by going a little bit away from the usual. Arugula and mixed greens are the base but I am putting in half a fennel bulb thinly sliced, some toasted pine nuts and feta cheese and mandarin orange segments. The dressing will be a honey mustard.
I still have the berry salad I made yesterday for dessert. Other than New Years, the holidays are over.
My weight is now about the same as it was a couple of weeks ago. Many people fall into the post-holiday abyss but not me. I kept the status quo while enjoying the holidays and the great food and parties. I didn't expect to lose weight but am happy staying the same. I am ready to get on track for at least 80% of the time again. That is the balance I want to maintain.
Tuesday 27 December 2011
SAVOUR THE FLAVOUR
I was listening tonight to the news and a side story was how much waste there was after the holidays especially with food. I probably am one of those people who let the food sit too long in the fridge after a big dinner or a party and end up chucking it into the garbage. So I did a little research and this is what I found that I am going to use myself:
First I am going to buy a couple of 50 cent ice cube trays. I learnt that this humble little kitchen item could save time and money and we could save the flavour for other things. We can save pesto whether it is bought or homemade or tomato sauces, chicken broth and even fresh herbs if we chop them and add a tiny bit of water. When they are frozen, we can transfer them to freezer bags for other uses like to put in soups or stews or other recipes or even make baby food if you have a baby. It is also a good way for portion control. Once we can establish whether the ice cube tray hold 2 or 3 tablespoons we can transfer the cubes to our recipes. For example, if we needed a half cup of chicken soup for a recipe we could see if we needed 3 or 4 ice cubes.
So that was my first look into not wasting food. Next I always wondered how to make Turkey Soup. It didn't really appeal to me but I went online and sourced several recipes. My favourite is Emeril Lagasse's recipe from the year 2,000 called "Turkey and Vegetable Soup". It looks pretty easy and I am going to try it tomorrow morning. I just happen to have all the fixins so to speak. I always seem to have more than enough onions, carrots, potatoes and leftover parsley because it always comes in a big bunch.
So here it is
TURKEY AND VEGETABLE SOUP
Ingredients
1 leftover whole roasted turkey carcass
2 medium onions, cored, peeled and chopped (I would probably leave them whole)
3 medium carrots, peeled and chopped (I would probably peel but not chop these)
2 bay leaves
salt
Freshly ground pepper
Water, to cover
Any leftover turkey meat, diced
all the cooked stuff below not in italics, I would add after the stock is finished.
__________________________________________________________________________________
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups of another other cooked vegetables
2 cloves garlic, chopped ... I would add whole ones to the stock above
1 cup cooked macaroni
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil
1/4 cup finely chopped parsley leaves... I would add the whole bunch to the initial stock
Loaf of crusty bread
Okay so I like the ingredients but the methods are too labour intensive. I like Ina Garten's idea of throwing it all in the pot. It works. I have done it before with chicken soup.
Gina's Directions
Place the turkey carcass in a large stockpot. Add the onions, carrots and celery. Add bay leaves, salt and pepper, garlic cloves and a bunch of parsley and cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Don't forget to skim the foam that rises to the top. Reduce heat to medium low and simmer for a couple of hours.
Remove stock from heat save the turkey meat and carrots and discard carcass and the rest of the vegetables. If you want you can add new carrots and celery after as well as the pasta, rice or potatoes at the end. The key is the stock. Once that tastes good you can freeze it or serve it adding whatever you want.
Ladle the soup into each serving bowl and serve with the crusty bread or whatever floats your boat.
First I am going to buy a couple of 50 cent ice cube trays. I learnt that this humble little kitchen item could save time and money and we could save the flavour for other things. We can save pesto whether it is bought or homemade or tomato sauces, chicken broth and even fresh herbs if we chop them and add a tiny bit of water. When they are frozen, we can transfer them to freezer bags for other uses like to put in soups or stews or other recipes or even make baby food if you have a baby. It is also a good way for portion control. Once we can establish whether the ice cube tray hold 2 or 3 tablespoons we can transfer the cubes to our recipes. For example, if we needed a half cup of chicken soup for a recipe we could see if we needed 3 or 4 ice cubes.
So that was my first look into not wasting food. Next I always wondered how to make Turkey Soup. It didn't really appeal to me but I went online and sourced several recipes. My favourite is Emeril Lagasse's recipe from the year 2,000 called "Turkey and Vegetable Soup". It looks pretty easy and I am going to try it tomorrow morning. I just happen to have all the fixins so to speak. I always seem to have more than enough onions, carrots, potatoes and leftover parsley because it always comes in a big bunch.
So here it is
TURKEY AND VEGETABLE SOUP
Ingredients
1 leftover whole roasted turkey carcass
2 medium onions, cored, peeled and chopped (I would probably leave them whole)
3 medium carrots, peeled and chopped (I would probably peel but not chop these)
2 bay leaves
salt
Freshly ground pepper
Water, to cover
Any leftover turkey meat, diced
all the cooked stuff below not in italics, I would add after the stock is finished.
__________________________________________________________________________________
2 cups cooked diced potatoes, rice or pasta
2 cups cooked sweet peas
2 cups cooked carrots, diced
2 cups of another other cooked vegetables
2 cloves garlic, chopped ... I would add whole ones to the stock above
1 cup cooked macaroni
1 cup chopped green onions, green part only
1/4 cup chiffonade fresh basil
1/4 cup finely chopped parsley leaves... I would add the whole bunch to the initial stock
Loaf of crusty bread
Okay so I like the ingredients but the methods are too labour intensive. I like Ina Garten's idea of throwing it all in the pot. It works. I have done it before with chicken soup.
Gina's Directions
Place the turkey carcass in a large stockpot. Add the onions, carrots and celery. Add bay leaves, salt and pepper, garlic cloves and a bunch of parsley and cover the turkey with 3 quarts of water. Place over medium heat and bring to a boil. Don't forget to skim the foam that rises to the top. Reduce heat to medium low and simmer for a couple of hours.
Remove stock from heat save the turkey meat and carrots and discard carcass and the rest of the vegetables. If you want you can add new carrots and celery after as well as the pasta, rice or potatoes at the end. The key is the stock. Once that tastes good you can freeze it or serve it adding whatever you want.
Ladle the soup into each serving bowl and serve with the crusty bread or whatever floats your boat.
Monday 26 December 2011
TWAS THE MONTH AFTER CHANUKAH
Well, we have practically made it through December and Chanukah and Christmas. Just 2 more parties left culminating with New Year's at my house. We have eaten, drank and partied for a month. We have eaten myriads of different sizes of latkes that couldn't be calculated in Weight Watchers or any other calorie book Then there was the falafel, baba ganoush and pretty Chanukah cookies not to mention chocolates, more chocolates and everything chocolate. Then there was Christmas that included turkey and gravy and stuffing for some. It included marshmallows on top of sweet potato pies and Yule logs and for some there were even cookie exchanges. Through it all, I tried to be nice to myself and was naughty several times and I still lost a couple of pounds this month although it was a roller coaster ride of feast and famine.
Now this is the best Chanukah poem I have ever read called "The Month After Chanukah"
'Twas the month after Chanukah, and all through the house
Nothing would fit me, not even a blouse.
The cookies I'd nibble, the latkes I'd taste
At Chanukah parties had gone to my waist.
When I got on the scale there arose such a number!
When I walked to the store (less a walk than a lumber).
I'd remember the marvellous meals I'd prepared
The gravies and sauces and beef nicely rared,
The wine or the egg creams, the bread and the cheese
And the way I'd never said, "No thank you, please."
As I dressed myself in my husband's old shirt
And prepared once again to do battle with dirt
I said to myself, as only I can
"You can't spend the winter disguised as a man!"
So--away with the last of the sour cream dip,
Get rid of all the chocolate, each cracker and chip
Every last bit of food that I like must be banished
"Till all the additional ounces have vanished.
I won't have a cookie... not even a lick,
I'll want to chew only a long celery stick.
I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.
I'm hungry, I'm lonesome, and life is a bore...
But isn't that what January is for?
Unable to giggle, no longer a riot.
Happy New Year to all and to all a good diet?
(that is, at least until next Chanukah.)'
I don't know who wrote it but there is many a true word for everyone. I can sure relate to the cookies and cheese and chocolate and wine. We may not have to live on celery sticks and carrots but if this little laugh reminds us to get rid of the chocolate, chips, and all the fattening stuff after the holidays then it is a worthwhile keeper.
January is when every magazine gives new diets, every gym is packed with people and most will include dieting as their #1 New Year's resolution.
Now this is the best Chanukah poem I have ever read called "The Month After Chanukah"
'Twas the month after Chanukah, and all through the house
Nothing would fit me, not even a blouse.
The cookies I'd nibble, the latkes I'd taste
At Chanukah parties had gone to my waist.
When I got on the scale there arose such a number!
When I walked to the store (less a walk than a lumber).
I'd remember the marvellous meals I'd prepared
The gravies and sauces and beef nicely rared,
The wine or the egg creams, the bread and the cheese
And the way I'd never said, "No thank you, please."
As I dressed myself in my husband's old shirt
And prepared once again to do battle with dirt
I said to myself, as only I can
"You can't spend the winter disguised as a man!"
So--away with the last of the sour cream dip,
Get rid of all the chocolate, each cracker and chip
Every last bit of food that I like must be banished
"Till all the additional ounces have vanished.
I won't have a cookie... not even a lick,
I'll want to chew only a long celery stick.
I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.
I'm hungry, I'm lonesome, and life is a bore...
But isn't that what January is for?
Unable to giggle, no longer a riot.
Happy New Year to all and to all a good diet?
(that is, at least until next Chanukah.)'
I don't know who wrote it but there is many a true word for everyone. I can sure relate to the cookies and cheese and chocolate and wine. We may not have to live on celery sticks and carrots but if this little laugh reminds us to get rid of the chocolate, chips, and all the fattening stuff after the holidays then it is a worthwhile keeper.
January is when every magazine gives new diets, every gym is packed with people and most will include dieting as their #1 New Year's resolution.
Saturday 24 December 2011
POINT WELL TAKEN
I really hesitated about writing this one because it isn't the usual positive blog but I just feel I have to get this off my chest before I move on. It all started a week ago when I went to Weight Watchers. I was doing just fine but we all went through an evaluation and we were all put down to 26 points instead of 29 although they will tell you differently and say that not everyone was put down to 26 points. I have trouble keeping it to the 29 so 26 was daunting. Although I recorded every day by the time I was at late afternoon or early dinner I had blown the bundle and all hell broke loose. There were 4 days of indiscretion last week alone resulting in a weight gain of over 2 pounds.
It also bothers me the way it was framed. People can tell you poop tastes good if they use a positive tone and a smile on their faces. Such was the introduction of this exciting new 26 point program. It was a new flexible one. How did they ever figure that? It is not flexible. It is more rigid for those that can't lose enough weight on 29 points. Well I didn't check in at Weight Watchers this week. I am still getting my head around the new added restrictions. They also re-evaluated the points in the books rendering the current ones obsolete. You are supposed to go through 3 weeks of post meeting instruction on how to deal with the new programme. They give you a week at a time of horrific meals especially dinners. That was not why I joined. I need something less rigid.
My husband doesn't usually comment on things unless he has something worthwhile to say. This morning he just said "Why don't you just stick with the 29 points? You were doing well on it." It seemed like such a simple solution but I think he is absolutely right and that is precisely what I am going to do. As he says, Weight Watchers has to keep reinventing themselves. That is how they stay in business.
Now I can't totally blame WW for my indiscretions. After all, it has been party week at people's homes and that is much more dangerous than gala dinners. My friends have every area of their homes decorated and present sumptuous pickable morsels on every surface that is flat. As I walk around the room chatting, I am also using my danger fingers... or my thumb and forefinger on my left hand, picking a little of this and that as I go just like little lobster claws.
The other bump in the road is the dark, short hours especially this week when we experienced the darkest day of the year. It makes you want to curl up and nap like a cat. I got into hibernation mode for short periods for the last few days. When you are tired, hungry partners with it. I have been hungry and tired.
Tomorrow I have one more Chanukah party for brunch and then I am hosting a Christmas dinner at my house complete with hot multi-grain croissants, turkey, sweet potatoes and an ice cream Christmas yule log. It has no religious meaning whatsoever, it just seems so warm and cozy on a day when everything is closed. If I can manage to keep within the 29 points, I will. I will definitely chart it all down and if I go over, I will use some of the 49 Points Plus allowed over the coming week. Regardless, I am pleased to get this all off of my chest and go forward with a new and renewed energy.
I couldn't decide on breakfast this morning. I am not much of a breakfast eater in the first place. I suddenly remembered I was out of all the banana mini-muffins I kept in the freezer and so that will be my next baking job to do. Perhaps I should also consider putting away the chocolates, shortbread cookies and creamy wafers that are sitting in plain sight. I have always said I am on the seafood diet but spell it differently... See food. I see food and eat it.
It also bothers me the way it was framed. People can tell you poop tastes good if they use a positive tone and a smile on their faces. Such was the introduction of this exciting new 26 point program. It was a new flexible one. How did they ever figure that? It is not flexible. It is more rigid for those that can't lose enough weight on 29 points. Well I didn't check in at Weight Watchers this week. I am still getting my head around the new added restrictions. They also re-evaluated the points in the books rendering the current ones obsolete. You are supposed to go through 3 weeks of post meeting instruction on how to deal with the new programme. They give you a week at a time of horrific meals especially dinners. That was not why I joined. I need something less rigid.
My husband doesn't usually comment on things unless he has something worthwhile to say. This morning he just said "Why don't you just stick with the 29 points? You were doing well on it." It seemed like such a simple solution but I think he is absolutely right and that is precisely what I am going to do. As he says, Weight Watchers has to keep reinventing themselves. That is how they stay in business.
Now I can't totally blame WW for my indiscretions. After all, it has been party week at people's homes and that is much more dangerous than gala dinners. My friends have every area of their homes decorated and present sumptuous pickable morsels on every surface that is flat. As I walk around the room chatting, I am also using my danger fingers... or my thumb and forefinger on my left hand, picking a little of this and that as I go just like little lobster claws.
The other bump in the road is the dark, short hours especially this week when we experienced the darkest day of the year. It makes you want to curl up and nap like a cat. I got into hibernation mode for short periods for the last few days. When you are tired, hungry partners with it. I have been hungry and tired.
Tomorrow I have one more Chanukah party for brunch and then I am hosting a Christmas dinner at my house complete with hot multi-grain croissants, turkey, sweet potatoes and an ice cream Christmas yule log. It has no religious meaning whatsoever, it just seems so warm and cozy on a day when everything is closed. If I can manage to keep within the 29 points, I will. I will definitely chart it all down and if I go over, I will use some of the 49 Points Plus allowed over the coming week. Regardless, I am pleased to get this all off of my chest and go forward with a new and renewed energy.
I couldn't decide on breakfast this morning. I am not much of a breakfast eater in the first place. I suddenly remembered I was out of all the banana mini-muffins I kept in the freezer and so that will be my next baking job to do. Perhaps I should also consider putting away the chocolates, shortbread cookies and creamy wafers that are sitting in plain sight. I have always said I am on the seafood diet but spell it differently... See food. I see food and eat it.
Wednesday 21 December 2011
SHED POUNDS BY SHOPPING
I am always inspired by new techniques to do old things such as working out. Granted I do work out about 3 hours a week but sometimes you have to kick it up a notch. Last night we had an incredible Chanukah party at our home. This was one of the times where caution was thrown to the wind and I enjoyed every deli meat, potato salad, latkes, Erica's 5 layered bars and of course, the wine. Where would a party at my house be without the wine? It wasn't like I didn't know what I was doing. I did and enjoyed every moment of being with family and dear friends and just plain enjoying the event.
So it was no surprise when I got on the scale this morning to find it went in the wrong direction. I have tons of leftovers too. I would rather have too much food than too little when I entertain. I brought out all the tricks in the book today like small plates, measuring everything I ate and logging it to counteract the injustice I did last night to my diet.
The one thing that wasn't on my radar screen today was exercising. Evaluating what I did thus far, I had toured Metalworks in Mississauga where Drake, Barenaked Ladies and even Celine Dion has recorded. It included several buildings for production, studio and school. So that was my minimal fitness of the day. It was the walking. However, that is not considered that much even though it was far enough for my hostess to ask if I wanted to drive from one building to another. I chose to walk it.
I suppose I could be considered a multitasker so I was gratified to hear that mall walking could be considered exercise. It is fun fitness to walk while shopping. It is drizzly, damp, rainy and foggy but inside the mall the weather doesn't matter. So instead of staying home and napping, I have decided to get into the car and visit a mall. Instead of looking at it as the sheer entertainment of shopping, I am now looking at it as worthwhile fitness for shedding the extra pounds from last night's party. Anyway, everybody knows I have my blackbelt in shopping but did they know that it is also exercise? :-)
So it was no surprise when I got on the scale this morning to find it went in the wrong direction. I have tons of leftovers too. I would rather have too much food than too little when I entertain. I brought out all the tricks in the book today like small plates, measuring everything I ate and logging it to counteract the injustice I did last night to my diet.
The one thing that wasn't on my radar screen today was exercising. Evaluating what I did thus far, I had toured Metalworks in Mississauga where Drake, Barenaked Ladies and even Celine Dion has recorded. It included several buildings for production, studio and school. So that was my minimal fitness of the day. It was the walking. However, that is not considered that much even though it was far enough for my hostess to ask if I wanted to drive from one building to another. I chose to walk it.
I suppose I could be considered a multitasker so I was gratified to hear that mall walking could be considered exercise. It is fun fitness to walk while shopping. It is drizzly, damp, rainy and foggy but inside the mall the weather doesn't matter. So instead of staying home and napping, I have decided to get into the car and visit a mall. Instead of looking at it as the sheer entertainment of shopping, I am now looking at it as worthwhile fitness for shedding the extra pounds from last night's party. Anyway, everybody knows I have my blackbelt in shopping but did they know that it is also exercise? :-)
Sunday 18 December 2011
THE MIDDLE GROUND
There are so many ways to ruin a good dish while trying to lose weight. Somewhere there is a middle ground. Take the grilled cheese sandwich. Everyone I know loves it. It is often my husband's go to when he hasn't liked what had been served at a gala event or when he hasn't had a chance to eat. The real way of doing it is slathering butter on the outside of the bread. Put cheddar cheese on the inside of the bread and broil for a couple of minutes on each side. I have heard of frying it but this is the best way I know.
So, then there are people who try and revise the tried and true to accommodate the people that want to lose weight while eating grilled cheese. One such recipe suggests spraying the outside with something like Pam and using Swiss cheese or Jarlsberg or Mozzarella on the inside and fry in the pan. I can't say I like much of any of this. I don't like frying it. I don't like spraying aerosol can sprays on my food and cheddar is the real way to go in grilled cheese although some restaurants want to get all gourmet on you and do brie with lobster and stuff like that.
I am a traditionalist. If you really want a grilled cheese sandwich, eat a quarter of it and share the rest with someone... and if they is nobody to share with take a single slice of bread, broil a half a sandwich and if you truly are good put half in the fridge to nuke in the microwave later. There are ways to switch it up that are less calories or fat. Try it with mozzarella and if you like it that is still a good start without screwing up the entire recipe. Or just make a toasted cheese sandwich without the butter and put it in the microwave to melt the cheese. I don't particularly like fake butters or watered down ones.
It is a similar idea to the S'mores that people love. My daughter-in-law, Dara, takes a graham cracker and tops it with a marshmallow and a chocolate chip and puts it in the oven. It is the middle ground.
It allows you to enjoy the traditional flavours without killing the dish.
So, then there are people who try and revise the tried and true to accommodate the people that want to lose weight while eating grilled cheese. One such recipe suggests spraying the outside with something like Pam and using Swiss cheese or Jarlsberg or Mozzarella on the inside and fry in the pan. I can't say I like much of any of this. I don't like frying it. I don't like spraying aerosol can sprays on my food and cheddar is the real way to go in grilled cheese although some restaurants want to get all gourmet on you and do brie with lobster and stuff like that.
I am a traditionalist. If you really want a grilled cheese sandwich, eat a quarter of it and share the rest with someone... and if they is nobody to share with take a single slice of bread, broil a half a sandwich and if you truly are good put half in the fridge to nuke in the microwave later. There are ways to switch it up that are less calories or fat. Try it with mozzarella and if you like it that is still a good start without screwing up the entire recipe. Or just make a toasted cheese sandwich without the butter and put it in the microwave to melt the cheese. I don't particularly like fake butters or watered down ones.
It is a similar idea to the S'mores that people love. My daughter-in-law, Dara, takes a graham cracker and tops it with a marshmallow and a chocolate chip and puts it in the oven. It is the middle ground.
It allows you to enjoy the traditional flavours without killing the dish.
Friday 16 December 2011
KIDDY-SIZED
I am sure everyone has heard of Super-Sized especially when it comes to fast-food restaurants or movie theatres. In this time of holiday celebrations it is hard not to partake in the special items that come out once a year. People cocoon and feel comfort in baking or cooking and feel insulted if you don't share their joy. That's not their problem. It is yours, so how do you deal with it.? Nobody wants to hear about your diet. So the answer to the delectable dishes confronting you is to kiddy-size.
Now there are certain things that perhaps should not be on your menu choices like anything bacon-wrapped, cheese balls and eggnog. That latter doesn't appeal to me anyway. I never liked eggnog. I don't care how much booze in it, there is something too thick and creamy about it for my taste. I am more a skim-milk, lactose-free type of girl. I guess that goes for cream-based soups as well. Also not my taste. It is probably not a good idea to have cream in anything.
Often we are confronted with nibblies at a house party and we also have to provide nibblies when people come to us. So what are the best nibblies to eat? I would say on the protein side, mini meatballs, zesty hummus, shrimp cocktail and chicken. Fruit and veggies are always good as long as they are not slathered with thick dips and sauces. Tzatziki is a good dip or home-made ones made with goat cheese or low-fat or no fat sour cream.
The other day I had bought 6 pounds of ground beef, not ever-thinking I was going to do more than a single dinner with it. You know it is a bargain when you buy in bulk but the truth about anything ground it shouldn't be frozen raw. There are too many sides on each piece to pick up bacteria. Ground anything should be used within 24 hours. As the deadline loomed, I thought what I could do with it. I ended up taking half of it and making Italian mini-meatballs in the oven. The other half I used to make sweet and sour meatballs. I must have made 200 meatballs. By the end of it, my shoulder hurt from rolling them. Each meatball was 1/2 ounce. So taken this under consideration, they are a good appetizer or even part of a main meal as long as you kiddy-size the portions.
Now there are certain things that perhaps should not be on your menu choices like anything bacon-wrapped, cheese balls and eggnog. That latter doesn't appeal to me anyway. I never liked eggnog. I don't care how much booze in it, there is something too thick and creamy about it for my taste. I am more a skim-milk, lactose-free type of girl. I guess that goes for cream-based soups as well. Also not my taste. It is probably not a good idea to have cream in anything.
Often we are confronted with nibblies at a house party and we also have to provide nibblies when people come to us. So what are the best nibblies to eat? I would say on the protein side, mini meatballs, zesty hummus, shrimp cocktail and chicken. Fruit and veggies are always good as long as they are not slathered with thick dips and sauces. Tzatziki is a good dip or home-made ones made with goat cheese or low-fat or no fat sour cream.
The other day I had bought 6 pounds of ground beef, not ever-thinking I was going to do more than a single dinner with it. You know it is a bargain when you buy in bulk but the truth about anything ground it shouldn't be frozen raw. There are too many sides on each piece to pick up bacteria. Ground anything should be used within 24 hours. As the deadline loomed, I thought what I could do with it. I ended up taking half of it and making Italian mini-meatballs in the oven. The other half I used to make sweet and sour meatballs. I must have made 200 meatballs. By the end of it, my shoulder hurt from rolling them. Each meatball was 1/2 ounce. So taken this under consideration, they are a good appetizer or even part of a main meal as long as you kiddy-size the portions.
Subscribe to:
Posts (Atom)