Time to lose the baby weight….almost 2 years later

13 May

I cannot believe that it’s been almost 2 years since our daughter was born! Life has been hectic, exhausting, and full of excuses. I gained 65 lbs during pregnancy and have only lost 30 of it. I started exercising, dieting numerous times, but it would only stick for a week or so. I’m not sure if this time will stick, but maybe writing about it will help.

Excuses….we all are able to spew them out.  Mine have been: I have no time, I’m exhausted, I’m making ______ a priority (fill in the blank with work, baby, family, sleep), I’m worried about my heart, the list goes on.

So here I sit, at a lovely 232, thinking, we are 89 days away from our daughter’s birthday.  Let’s see what I can do in that time. I need to set my routine and stop eating crap! Exercise is great and all, but if I don’t eat properly, the exercise is basically pointless.  How we look is 80% what we eat, and 20% exercise (don’t quote me on that, I just heard it somewhere and it stuck with me).

My short term goal is to get down to 195 in those 89 days. 37 pounds in almost 3 months…..might not be realistic, but it’s a goal to try to acheive!

Here’s the plan: 

We’ve been going to the gym after work every other day. I have loads of excuses why I can’t go (I’m tired, I need to make dinner so we don’t eat at 9pm, A is cranky, I’M cranky, I need to clean). So when those pop into my head, I remind myself that we need to take our daughter to socialize with other kids at their day care.  In my mind, I’m really putting her as a priority. I know, I know…I need to make going to the gym for me, but if this mind trick works, I’ll take it!

Right now I’ve mostly been working out for 30 min, just to get A used to the day care environment, but my goal is to work out for at least an hour every other day (at the gym, or at home).

Diet…I started my 30 Isagenix plan on Monday.  I am actually on my first day of my cleanse.  It’s a great program, and easy to stick to.  I’m drinking 115 oz of water a day, sticking to three 400-600 calorie meals, and adding two Isa Shakes a day. Then twice a week I have cleanse days. I’ve seen success with this before, and never gained back the weight. I do not feel hungry or deprived.  I’m going to try to stick to a Vegan/Vegetarian diet….and cut back on the sweets, SIGNIFICANTLY.

I think that’s it.  I’ll post my weight once a week. I’ll also post my measurements at the end of my 30 day.

Here we go…Day 3

Taken May 7, 2015

Taken May 7, 2015

232 Lbs.

232 Lbs.

Happy New Year! Black Eyed Peas With Kale

4 Jan

My husband insists on us eating black eye peas on New Years Day (bleh).  I try to find a way to make them that I will easily eat them.  The goal is to eat as many as you can.  The tradition is, the more you eat, the wealthier your year will be.  So after researching many recipes, I created the following (and we ate the whoooooole thing):

4 large cloves of garlic, minced
1 red onion, diced
2 organic carrots, diced
2 small red bell peppers, diced
2 cans of BEP, discard liquid
2 heads of Kale, deveined and torn to pieces

Mince the garlic and add to a warm pan with olive oil. Saute until you really smell the garlic.  Then add the onion.  Saute until soft.  Add carrots and peppers.  Saute until everything is to a desired texture.  Add peas and kale.  Stir/cook until kale is still a nice green, yet wilted.

Serve over brown rice and enjoy the wealth that the upcoming year brings :)

Red Beans and Rice with Collard Greens

21 Apr

Ok…I was worried about this recipe.  I normally am not a beans and rice girl, and have never tried collard greens. I honestly did not think I would like this, and had some roasted tomato soup on stand by for dinner.  I took one bite, and was hooked!  This dinner will be repeated a number of times.  Big hit in our household.

Serves 2 (2 LARGE servings)
(from Dr. Barnard’s Kickstart book)

½ onion, diced
1 green bell pepper, diced
2 stalks celery, sliced thinly
3 garlic cloves, minced
1 bay leaf
2 cups cooked red beans with at least 2 tablespoons liquid
½ teaspoon cracked black pepper
1 teaspoon fresh thyme leaves
¼ teaspoon salt
Water
2 cups sliced collard greens
Cooked brown rice
Hot sauce for garnish

Instructions: Over medium heat, sauté the onion, bell pepper, and celery until the onion is lightly caramelized, only using water, no oil or butter.  Add the garlic and sauté for 1 more minute.  Add the pay leaf, red beans with liquid, pepper, thyme, and salt.  Add water to  create enough sauce to look like a stew (about ¼ cup).  Simmer the sauce for at least 10 minutes, though the longer you let it simmer, the better it gets.  Replace the water as it evaporates.  Smash the beans until the sauce thickens, but don’t worry about getting every bean smashed.  The sauce should have a lot of texture.  While the sauce is simmering, steam the collard greens.  Combine the collard greens with the finished bean sauce.  Serve over rice and top with hot sauce

Per serving: 493 calories, 21 g protein, 97 g carbohydrate, 5 g sugar, 3 g total fat, 6% calories from fat, 21 g fiber, 295 mg sodium

Balsamic Zucchini Sandwich

21 Apr

Serves 2
(from Dr. Barnard’s 21 Day Kickstart book)

2 zucchini, cut lengthwise into ½’ thick strips
4 garlic cloves, sliced
1 tbl balsamic vinegar
1 cup rinsed white kidney beans (cannellini beans)
1 large roasted red pepper
2 whole wheat sandwich rolls (mini baguettes or bolillo rolls)
6-8 fresh basil leaves
½ tsp freshly cracked black pepper

Instructions: over medium-high heat, sauté the zucchini strips for about 1 minute (do not overcrowd the pan, use water instead of oil).  While sautéing, puree the white beans and roasted red pepper.  Toast the buns. Now back to the zucchini strips. Reduce the heat to medium.  Add the garlic and balsamic vinegar and stir immediately.  Sauté this for about 30 seconds and remove from the heat.  Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper.

Per serving: 380 calories, 19 g protein, 76 g carbs, 11 g sugar, 12 g total fat, 5% calories from fat, 14 g fiber, 465 mg sodium

My variation: I sauté the zucchini a little longer than 1 minute.  Enough time for pureeing and toasting.  I’m also thinking of adding some more beans to the puree, and maybe some seasonings.  They suggest that if you don’t have time or ingredients for the puree, you can use store bought roasted red pepper hummus.  I also think I’m going to try this as a wrap instead.  I feel it was too much bread, and it overpowered some of the other flavors.

Portobello Fajitas

21 Apr

Stephen and I went to Coyote Grill inFairfaxwith our two great friends, and I tried the Portobello Fajitas.  I could not rave about them enough!  They were AMAZING!  I was so excited when I found a recipe in Dr. Barnard’s 21 Day Kickstart book!  We had them last night, and they are super tasty!

Serves 2

½ onion, thinly sliced
Splash of water (about 3 tablespoons)
2 large Portobello caps, thickly sliced
2 garlic cloves, minced
½ teaspoon ground cumin
1 teaspoon chili powder
1 large roasted red pepper, sliced
3 tablespoons chopped fresh cilantro
Corn or whole wheat flour tortillas
Salsa or lime wedges

Instructions: Over medium-high heat, sauté the onion until it turns a rich, dark, brown color (no oil/butter).  Add a splash of water and quickly stir.  The liquid will evaporate in just a few seconds.  Reduce the heat to medium.  Add the Portobello’s and garlic and sate until the mushrooms glisten and loose their raw, whitish look.  Add the cumin and chili powder; sauté for 15 to 30 more seconds.  Remove the pan from the heat.  Immediately add the roasted red peppers and cilantro.  Serve with tortillas as well as salsa or lime wedges.

Per Serving: 286 calories, 10 g protein, 60 g carbs, 5 g sugar, 3 g total fat, 10% calories from fat, 5 g fiber, 668 mg sodium

My variation: I also added some avocado slices.  I find avocado gives a creamy texture to most dishes, so it often replaces my need for cheese.  Next time I’m thinking of sautéing some green peppers along with the mushrooms and onions.

French Onion Sourdough Soup

21 Apr

Makes 2 servings

2 yellow onions
1/4 teaspoon salt
1/4 cup red wine, divided
2 1/4 cups water, divided
1 teaspoon fresh thyme
1/2 teaspoon cracked pepper
2 slices whole wheat sourdough bread

Instructions: slice the onions into pieces roughly 2 inches long.  Put a wok or pot on medium-high heat.  Add the sliced onions and salt and sauté’ until the onions are heavily browned (remember, no butter or oil.  If they start to stick to the pan, add some water).  Add in 2 tablespoons of red wine and stir quickly.  Once it completely evaporates, allow the onions to cook for another minute and then add the remaining 2 tablespoons of red wine.  Allow it to evaporate, allow the onions to sauté’ again, and repeat this twice more, using 2 tablespoons of water each time.  Add the remaining 2 cups of water to the pan, along with the thyme, pepper, and bread; allow the soup to simmer for about 2 minutes.  You should find that the bread starts to roughly dissolve and thicken the soup.  Once that happens, it’s ready to serve.

Tip: try this browning technique in other dishes where you want a sweet, heavy onion flavor

Per serving: 149 calories, 4 g protein, 28 g carbs, 8 g sugar, 1 g total fat, 7% calories from fat, 3 g fiber, 435 mg sodium

(found in Dr. Barnard’s 21 day kickstart book)

Day 8: I can do this!

21 Apr

Just a little update.  The vegan thing….not so bad :)  I feel pretty much full all the time, with not so many cravings.  The hardest part is the Easter candy.  I’m not supposed to have peeps, and I’m sure no Cadbury cream eggs.  I will admit, I have cheated.  They don’t seem as tasty anymore.  However, I did try the chocolate peeps dipped in chocolate…heaven!  Luckily I only found them once, and don’t plan to hunt anymore.

I’ve been having great fun trying to find some tasty recipes.  Some new things we tried was Portobello fajitas, red beans with rice and collard greens, quinoa with veggies, french onion sourdough soup, and balsamic zucchini sandwiches.  I will post the recipes for all of these.  Well worth it!

Today’s weight: 195.8

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