Wednesday, May 1, 2013
Thursday, January 10, 2013
This couldn't be easier to follow
Super easy and informative - with endless variation. Homemade granola. It's a formula! All cooking should be a formula. I just love the thinking around the recipe deconstruction here. Everything anyone needed to know to make their own granola.
Thursday, December 6, 2012
Vegan, grain and gluten-free cookie dough super bites
When I was hard-core dieting, I kind of briefly experimented with healthier desserts, like lower-sugar muffins, quinoa cookies, low-fat and low sugar granola. At some point, I realized that even really "healthy" desserts had to have a good bit of sweetness just to be worth eating, and that I really didn't have room in my calorie budget for any of it. It was better to just avoid as many sweets as possible and reduce cravings. Calories were better spent on slower release energy and meals, not extra desserts.
Well all that is still true, but I've returned to making the healthy desserts anyway, and I'm probably a 10 lbs heavier because of them, or, rather because of my inability to really be as stringent as I need to be to be 10 lbs thinner in general. The healthier desserts are one part of that.
Still - I did not revert to eating Ben and Jerry's, and I did not gain back 45 lbs. I did make some progress.
Result is, I'm obsessed with medjool dates, almonds, and the alchemy derived from combining them in a food processor. So I've experimented with date truffles, rolled, stuffed dates, date "cookie dough". You name it. I've added milled chia seeds, hemp seeds, cacao bits, cinnamon, orange peel, even Cheerios!
After much experimenting I came across this recipe from the maker of Pure Bar- I knew it would be good just from watching the video and what I knew about those ingredients, and I made it even better, in my opinion. I reprinted the ingredients below with my alterations. I didn't keep it "raw" bc I like toasted almonds and the nutrition professors I've spoken with think the idea of nuts losing nutrients when roasted isn't so worrisome.
Pure Bar recipe from FitSugar video
1 cup medjool dates-pitted
3/4 cup toasted almonds (preferably the slivered kind from Trader Joe's)
3/4 cup walnuts
1/4 cup cacao nibs, unsweetened
1.5 teaspoons vanilla extract or preferably this super expensive vanilla paste- from Amazon or Whole Foods
1.5 Tablespoons coconut oil OR 1/2 cup flaked unsweetened coconut (I've done both, oil has a better stronger flavor, but make them oily)
1/2 teaspoon salt or more
2 Tablespoons hemp seeds
Put all in a food processor, blend to desired consistency (more or less chunky) then press into silicone muffin tins and freeze or refrigerate
All I did to change the recipe was use the toasted almonds instead of raw cashews and I added the hemp seeds. I am not sure I used the exact measurements - I may have had a higher date ratio, but for the purposes of this blog I'll promote the original. please taste and add more of what you think is missing and make it your own. You can try and work in some rice crispies, for a different texture.
super delicious and every ingredient adds some value - lots of antioxidents, fiber, omegas....
they go really well in a lunch box frozen or a work pouch.
Well all that is still true, but I've returned to making the healthy desserts anyway, and I'm probably a 10 lbs heavier because of them, or, rather because of my inability to really be as stringent as I need to be to be 10 lbs thinner in general. The healthier desserts are one part of that.
Still - I did not revert to eating Ben and Jerry's, and I did not gain back 45 lbs. I did make some progress.
Result is, I'm obsessed with medjool dates, almonds, and the alchemy derived from combining them in a food processor. So I've experimented with date truffles, rolled, stuffed dates, date "cookie dough". You name it. I've added milled chia seeds, hemp seeds, cacao bits, cinnamon, orange peel, even Cheerios!
After much experimenting I came across this recipe from the maker of Pure Bar- I knew it would be good just from watching the video and what I knew about those ingredients, and I made it even better, in my opinion. I reprinted the ingredients below with my alterations. I didn't keep it "raw" bc I like toasted almonds and the nutrition professors I've spoken with think the idea of nuts losing nutrients when roasted isn't so worrisome.
Pure Bar recipe from FitSugar video
1 cup medjool dates-pitted
3/4 cup toasted almonds (preferably the slivered kind from Trader Joe's)
3/4 cup walnuts
1/4 cup cacao nibs, unsweetened
1.5 teaspoons vanilla extract or preferably this super expensive vanilla paste- from Amazon or Whole Foods
1.5 Tablespoons coconut oil OR 1/2 cup flaked unsweetened coconut (I've done both, oil has a better stronger flavor, but make them oily)
1/2 teaspoon salt or more
2 Tablespoons hemp seeds
Put all in a food processor, blend to desired consistency (more or less chunky) then press into silicone muffin tins and freeze or refrigerate
All I did to change the recipe was use the toasted almonds instead of raw cashews and I added the hemp seeds. I am not sure I used the exact measurements - I may have had a higher date ratio, but for the purposes of this blog I'll promote the original. please taste and add more of what you think is missing and make it your own. You can try and work in some rice crispies, for a different texture.
super delicious and every ingredient adds some value - lots of antioxidents, fiber, omegas....
they go really well in a lunch box frozen or a work pouch.
Tuesday, December 4, 2012
Everything bagel seed crackers
Hi all,
these crackers meet with anyone's dietary restrictions.
vegan, gluten-free, sugar free, low-carb, dairy-free, nut-free, wheat free, grain free
and they're addictive and full of important nutrients. they are also very low in calories and keep you full for a long time. I've estimate about 35 calories for a 1.5 x 1 inch cracker using online recipe calculators.
I've posted this in bits and pieces on Facebook. Here is my take on the ohsheglows seed crackers. My edition is MUCH more flavorful, which some people may not appreciate. But if you spread some cream cheese on these I swear they taste like an everything bagel without the bagel.
The trick to these crackers is in getting the mixture evenly spread out on an UNRIMMED baking sheet, and having an evenly cooking oven, which I do not have.
Some people eat these raw - so all seeds raw and made in a dehydrator. I don't do any of that. I like roasted and I don't believe in the raw theories, based on my research.
The purchasing of the ingredients is annoying. You can leave out the ones you can't be bothered to find. Also most of the TJs ingredients are available at WF at a much greater price. Measurements are to taste. If you love sunflower seeds add more of those, etc.
Preheat oven to 320 and line big unrimmed baking sheet with parchment paper - not silicone mats
Ingredients:
Put the ingredients below in a big bowl
3/4 cup chia seeds (TJs)
1/2 cup roasted sunflower seeds (TJs)
3/4 cup pumpkin seeds (TJs)
1/2 cup toasted sesame seeds (I roast my own in lots of batches every so often but you can skip this step or find -pre roasted ones) (in bulk at local market or WF)
1/2 cup hemp seeds (WF or natural foods store)
2 T + 1T toasted garlic bits (McCormick's - local grocery store)
2T toasted onion bits (ditto)
Put the ingredients below in a blender and blend completely.
1/4 onion
2-3 cloves garlic
1.5 cups water
1/2 tsp salt (or more)
several grinds of a black pepper mill
Mix all dry ingredients together - pulse blender, mix up water, and pour into dry ingredient bowl.
Wait a few minutes until you see the chia seeds forming a gel-like circle around them and water is absorbed. If water doesn't absorb wait a minute or two then if it still doesn't absorb add more chia seeds. If it doesn't get all gelled up, add more water.
spread mixture evenly on the parchment paper. It should be about as thick as the ones you may have tasted of mine - maybe 1/4 inch? They don't rise or anything during baking so they thickness I made works. You can use a solid pie server or some other flat implement to get it even and you can patch thinned out places easily.
Sprinkle remaining garlic and a nice bit of salt on the top and press in with your hands.
Put in oven and set timer for 25 min. It will probably be about 30 min but you want them pretty solid but not crunchy for the first baking. If you have too much mixture for one pan, don't over stuff, but add a second pan.
Take out of oven and cut with a pizza cutter into your desired size and flip. If your oven cooks unevenly you can flip the outside parts in before cutting the individual crackers, like in the photo to the right. Put back in the oven for another 25-30 min depending on the oven. They should be totally crispy but not burned. I take mine out in batches bc my oven is so uneven.
They go really well with cream cheese, hummus or tuna salad. And they keep you full for hours!
CINNAMON, DATE AND WALNUT SWEET VERSION
I also make a sweet version. It's trickier and less "healthy" just in that it has a lot of sugar and calories, even if the sugar is in the form of dates, but still super healthy, relatively low-sugar and full of lots of nutrients and slow release energy - better than anything you'd buy for sure. Just replace the fresh onion and garlic with 8 dates and a tablespoon cinnamon in the water in the blender. Then also chop up at least 2 cups of fresh medjool dates from TJs (I really don't like the WF version) and a cup or two of chopped walnuts. Add the chopped dates/walnuts to the seed mixture (also skip the toasted onion and garlic bits). You need more add-ins than you think - at least 3 cups total, or else they are too sparse. The sweet version must be cooked carefully, and maybe lower, 315 or even 300 if you are willing to wait forever. They are harder to spread out and take a longer time to cook because of the extra moisture and fiber, and with the chopped dates and walnuts in them they are going to be thicker. It's also easy for the dates to burn, but they are the best breakfast or post-workout food around. A great thing to make when you're home all afternoon on a Sunday. I do sometimes make both versions at once and just keep track of what's in the oven. They last forever and go a long way - you don't need to eat a lot of them, so they are worth the effort every once in a while. Once you get to know your oven and the stage at which to flip and cut them it's really easy. I know I'm making this sound really hard and it's not - it just takes a little more attention to get the first batch right for your taste and oven and then you will be good to go next time. These I cut in bars, not crackers. They are delicious and I'll make a batch this weekend and post a photo.
SPICY VERSION
add smoked paprika, red pepper flakes, chili powder to taste
PIZZA VERSION
I have not made this yet, but I'd like to try with oregano and some parmesan cheese - I'm not sure when to add the cheese as it doesn't need to cook for an hour like the other ingredients. When I get this right I'll post.
Next up vegan gluten-free cookie dough bites. There are many cookie dough bite recipes out there but most of them are bad.
these crackers meet with anyone's dietary restrictions.
vegan, gluten-free, sugar free, low-carb, dairy-free, nut-free, wheat free, grain free
I've posted this in bits and pieces on Facebook. Here is my take on the ohsheglows seed crackers. My edition is MUCH more flavorful, which some people may not appreciate. But if you spread some cream cheese on these I swear they taste like an everything bagel without the bagel.
The trick to these crackers is in getting the mixture evenly spread out on an UNRIMMED baking sheet, and having an evenly cooking oven, which I do not have.
Some people eat these raw - so all seeds raw and made in a dehydrator. I don't do any of that. I like roasted and I don't believe in the raw theories, based on my research.
The purchasing of the ingredients is annoying. You can leave out the ones you can't be bothered to find. Also most of the TJs ingredients are available at WF at a much greater price. Measurements are to taste. If you love sunflower seeds add more of those, etc.Preheat oven to 320 and line big unrimmed baking sheet with parchment paper - not silicone mats
Ingredients:
Put the ingredients below in a big bowl
3/4 cup chia seeds (TJs)
1/2 cup roasted sunflower seeds (TJs)
3/4 cup pumpkin seeds (TJs)
1/2 cup toasted sesame seeds (I roast my own in lots of batches every so often but you can skip this step or find -pre roasted ones) (in bulk at local market or WF)
1/2 cup hemp seeds (WF or natural foods store)
2 T + 1T toasted garlic bits (McCormick's - local grocery store)
2T toasted onion bits (ditto)
Put the ingredients below in a blender and blend completely.
1/4 onion
2-3 cloves garlic
1.5 cups water
1/2 tsp salt (or more)
several grinds of a black pepper mill
Mix all dry ingredients together - pulse blender, mix up water, and pour into dry ingredient bowl.Wait a few minutes until you see the chia seeds forming a gel-like circle around them and water is absorbed. If water doesn't absorb wait a minute or two then if it still doesn't absorb add more chia seeds. If it doesn't get all gelled up, add more water.
spread mixture evenly on the parchment paper. It should be about as thick as the ones you may have tasted of mine - maybe 1/4 inch? They don't rise or anything during baking so they thickness I made works. You can use a solid pie server or some other flat implement to get it even and you can patch thinned out places easily.
Sprinkle remaining garlic and a nice bit of salt on the top and press in with your hands.
Put in oven and set timer for 25 min. It will probably be about 30 min but you want them pretty solid but not crunchy for the first baking. If you have too much mixture for one pan, don't over stuff, but add a second pan.
Take out of oven and cut with a pizza cutter into your desired size and flip. If your oven cooks unevenly you can flip the outside parts in before cutting the individual crackers, like in the photo to the right. Put back in the oven for another 25-30 min depending on the oven. They should be totally crispy but not burned. I take mine out in batches bc my oven is so uneven.They go really well with cream cheese, hummus or tuna salad. And they keep you full for hours!
CINNAMON, DATE AND WALNUT SWEET VERSION
I also make a sweet version. It's trickier and less "healthy" just in that it has a lot of sugar and calories, even if the sugar is in the form of dates, but still super healthy, relatively low-sugar and full of lots of nutrients and slow release energy - better than anything you'd buy for sure. Just replace the fresh onion and garlic with 8 dates and a tablespoon cinnamon in the water in the blender. Then also chop up at least 2 cups of fresh medjool dates from TJs (I really don't like the WF version) and a cup or two of chopped walnuts. Add the chopped dates/walnuts to the seed mixture (also skip the toasted onion and garlic bits). You need more add-ins than you think - at least 3 cups total, or else they are too sparse. The sweet version must be cooked carefully, and maybe lower, 315 or even 300 if you are willing to wait forever. They are harder to spread out and take a longer time to cook because of the extra moisture and fiber, and with the chopped dates and walnuts in them they are going to be thicker. It's also easy for the dates to burn, but they are the best breakfast or post-workout food around. A great thing to make when you're home all afternoon on a Sunday. I do sometimes make both versions at once and just keep track of what's in the oven. They last forever and go a long way - you don't need to eat a lot of them, so they are worth the effort every once in a while. Once you get to know your oven and the stage at which to flip and cut them it's really easy. I know I'm making this sound really hard and it's not - it just takes a little more attention to get the first batch right for your taste and oven and then you will be good to go next time. These I cut in bars, not crackers. They are delicious and I'll make a batch this weekend and post a photo.
SPICY VERSION
add smoked paprika, red pepper flakes, chili powder to taste
PIZZA VERSION
I have not made this yet, but I'd like to try with oregano and some parmesan cheese - I'm not sure when to add the cheese as it doesn't need to cook for an hour like the other ingredients. When I get this right I'll post.
Next up vegan gluten-free cookie dough bites. There are many cookie dough bite recipes out there but most of them are bad.
Friday, March 4, 2011
not new info....
This is not new information, but I like how it's formatted and organized-it's kind of helpful, especially since one of the weight examples is very close to my own weight. Calories burned in 30 minutes......
When my big project at work is over (March 10), and the wave of illnesses leave my house (when????), I will compile some articles on recent studies on the effects of exercise that I've been reading lately and post them here - as well as some nutrition articles. But the bottom line I'm gathering is this - exercise is important, especially exercise at a high intensity - and moving often, not becoming completely sedentary in the day or evening is also important, although just how much movement and for how often is not known yet. The list above shows just how few calories are burned by say, sitting at a desk. The studies don't all look at weight loss, many look at health outcomes instead. I may ask for help from an epidemiologist friend at work to make sure I'm conveying accurate information. Not all studies are created equal and my professional epi buddies help me sort that out.
When my big project at work is over (March 10), and the wave of illnesses leave my house (when????), I will compile some articles on recent studies on the effects of exercise that I've been reading lately and post them here - as well as some nutrition articles. But the bottom line I'm gathering is this - exercise is important, especially exercise at a high intensity - and moving often, not becoming completely sedentary in the day or evening is also important, although just how much movement and for how often is not known yet. The list above shows just how few calories are burned by say, sitting at a desk. The studies don't all look at weight loss, many look at health outcomes instead. I may ask for help from an epidemiologist friend at work to make sure I'm conveying accurate information. Not all studies are created equal and my professional epi buddies help me sort that out.
Friday, February 18, 2011
Trying to get back on track
I actually need to lose a few pounds. The one downside to having a whole new wardrobe of clothes in my new size is that I have no "fat clothes" to fall back on. I am noticing now that my clothes are tight and uncomfortable. At first I didn't even put two and two together. I just thought that after work I was tired and who wouldn't want to slink into yoga pants. But I did notice many months ago, that when my clothes are loose and comfortable, I often come home and get distracted starting dinner, etc. before changing. I had to remind myself to change so that I wouldn't soil my work clothes while cooking. I made a mental note to myself that next time I experienced the "I must change now!!" feeling regularly after work, I would know it meant things aren't fitting right and I should do something about it.
So here I am working towards that goal. I knew for the past few months that my weight was a little higher, but I didn't see it as a big deal, and it is a normal occurrence in winter. Now we've passed that "little bit higher" mark. A couple days ago I quickly tried on a couple dresses at lunch time, as I'm attending a party next Saturday, and the 6s were really too tight. At first I attributed that to them being a really young style - I didn't like how they looked anyway - but in reality they were just too small. The shopping trip actually did light a fire under my behind. I was so turned off that I got more serious. I had also had a bit of a pizza debacle the day before that kind of shocked me. Since when do I even like white crust-big chain pizza?? Ick! But I ate lots of it and happily. This all sounds so dramatic! It is not.
So I'm trying very hard to control any extraneous snacking, and to really watch portion size. I'm also tracking. I find, as do some friends, that in the end it's just easier to be really stringent, as not being stringent opens the door to wanting things, and starts that constant battle in the head of, "can I have some of that?" I'd rather not feel tempted at all.
I am also finding that reporting my food intake to a few friends does make me more vigilant. I actually spit out some gummy bears - they were hurting my jaw anyway - thinking, "I can't email this to my friends."
So the more the merrier. Here is what I ate yesterday:
I still use the old WW points system. Goal is 23 pts or 24 on a big exercise day. In reality I should eat 21 but i find that unrealistic and I don't want to be constantly disappointing myself.
breakfast 1
few bites oatmeal and strawberries while chatting with my cousin and making lunches - we were going to exercise but the kids got up early and we were all talking. Highly unusual morning due to house guest. 1 pts
breakfast 2
cereal, milk, yogurt 5pts
lots coffee with milk 1pt
lunch
spinach salad with turkey breast, healthy homemade dressing, 20 almonds (part-pre lunch snack), other veggies. 5 pts - I was craving some carbs but didn't have any in my desk drawer.
20 min run with buddy. first time in a long time! Should have done post-run push-ups.
afternoon snack
orange
plain non-fat yogurt with berries 3pts
dinner 1 - got home starving. tried very hard to contain myself and make dinner but a contractor was in house. warmed myself up some food so as not to go crazy.
4 low-fat triscuits, many pickle slices 1 pt
natasha's leftover dinner of my homemade pizza with white-bean infused pizza sauce, ww crust, minimal cheese, 3 pepperoni slices, broccoli 3 pts (very small portion was left)
dinner 2 - after contractor left
sauteed spinach with leftover bacon and tin of sardines and orange zest. I really did learn something by watching/reading so much Jamie Oliver - 3pts
dessert - started eating gummy bears while dolling out kid desserts and stopped. Not worth it and not necessary.
22 pts before exercise!! It really is possible to not eat that extra 200 calories a day, if I just make the slightest effort to really track, feel like I have a real, strongly desired goal in mind (making my clothes fit), and if I feel accountable to someone (my blogging audience). I was not having one of my hungry days - I did only a little exercise and that makes a big difference appetite-wise. Let's see how long I can keep this up. btw, I just spent all my exercise time blogging. getting up now.
So here I am working towards that goal. I knew for the past few months that my weight was a little higher, but I didn't see it as a big deal, and it is a normal occurrence in winter. Now we've passed that "little bit higher" mark. A couple days ago I quickly tried on a couple dresses at lunch time, as I'm attending a party next Saturday, and the 6s were really too tight. At first I attributed that to them being a really young style - I didn't like how they looked anyway - but in reality they were just too small. The shopping trip actually did light a fire under my behind. I was so turned off that I got more serious. I had also had a bit of a pizza debacle the day before that kind of shocked me. Since when do I even like white crust-big chain pizza?? Ick! But I ate lots of it and happily. This all sounds so dramatic! It is not.
So I'm trying very hard to control any extraneous snacking, and to really watch portion size. I'm also tracking. I find, as do some friends, that in the end it's just easier to be really stringent, as not being stringent opens the door to wanting things, and starts that constant battle in the head of, "can I have some of that?" I'd rather not feel tempted at all.
I am also finding that reporting my food intake to a few friends does make me more vigilant. I actually spit out some gummy bears - they were hurting my jaw anyway - thinking, "I can't email this to my friends."
So the more the merrier. Here is what I ate yesterday:
I still use the old WW points system. Goal is 23 pts or 24 on a big exercise day. In reality I should eat 21 but i find that unrealistic and I don't want to be constantly disappointing myself.
breakfast 1
few bites oatmeal and strawberries while chatting with my cousin and making lunches - we were going to exercise but the kids got up early and we were all talking. Highly unusual morning due to house guest. 1 pts
breakfast 2
cereal, milk, yogurt 5pts
lots coffee with milk 1pt
lunch
spinach salad with turkey breast, healthy homemade dressing, 20 almonds (part-pre lunch snack), other veggies. 5 pts - I was craving some carbs but didn't have any in my desk drawer.
20 min run with buddy. first time in a long time! Should have done post-run push-ups.
afternoon snack
orange
plain non-fat yogurt with berries 3pts
dinner 1 - got home starving. tried very hard to contain myself and make dinner but a contractor was in house. warmed myself up some food so as not to go crazy.
4 low-fat triscuits, many pickle slices 1 pt
natasha's leftover dinner of my homemade pizza with white-bean infused pizza sauce, ww crust, minimal cheese, 3 pepperoni slices, broccoli 3 pts (very small portion was left)
dinner 2 - after contractor left
sauteed spinach with leftover bacon and tin of sardines and orange zest. I really did learn something by watching/reading so much Jamie Oliver - 3pts
dessert - started eating gummy bears while dolling out kid desserts and stopped. Not worth it and not necessary.
22 pts before exercise!! It really is possible to not eat that extra 200 calories a day, if I just make the slightest effort to really track, feel like I have a real, strongly desired goal in mind (making my clothes fit), and if I feel accountable to someone (my blogging audience). I was not having one of my hungry days - I did only a little exercise and that makes a big difference appetite-wise. Let's see how long I can keep this up. btw, I just spent all my exercise time blogging. getting up now.
Sunday, January 23, 2011
Clam pizza
I would call this Jamie Oliver-inspired, although it's not his recipe.
Whole wheat crust with:
pesto, cherrystone clams, navy beans, lemon slices, artichoke hearts, fresh parsley, parm flakes, pepper, olive oil - applied in that order. It kind of took a while to assemble.
What makes is Jamie-inspired is the addition of red pepper flakes, the more liberal use of olive oil, and the lemon slices with peel. I also was very generous with the parsley and the man is seemingly obsessed with fresh herbs. But when I saw him make clam pizza he used a slightly different recipe. And he put whole clams on there!
The pizza was also inspired by the new products display at Trader Joe's. They had whole cherrystone clams in cans. I bought 3.
What makes is a very Jenna pizza is:
-whole wheat crust of course
-using up leftover bits in my fridge - in this instance parsley-walnut pesto and two big artichoke hearts as well as half a lemon (i could have easily used a whole lemon)
-added navy beans to make the pizza have more fiber and protein and have a keep the crust to topping ratio weighted more towards the topping side.
Here are my take-aways.
DELICIOUS!!!
The few Jamie inspirations really did kick it up a notch. I think using a bit more olive oil made all the difference. It made all the ingredients really gel together and the flavors fuse. Quite literally - flavors travel in fat molecules and I have made this pizza while being more stingy with the olive oil and it tastes like disparate parts. It may also have had to do with the pesto base, even though it was a thin spread. I didn't go nutso with the oil - it was probably 3-4 tablespoons for the whole thing as opposed to 2. But the pizza has very little cheese on it as I really don't like melted cheese with seafood. Gross. The parm is tangy but not gooey.
I'm not a fan of spicy foods - they often give me a headache. But I know a little heat is meant to also enhance other flavors and in this instance the bit of dried red pepper flakes did just that. Jamie would have used fresh hot chili of course. Same is true of the parsley - it just added to an overall flavorful-ness and interest in the mouth.
First, hats off to Trader Joe's. I believe the big whole clams made the whole thing more sophisticated. Kind of strange to say anything in a can is sophisticated but I guess it's all relative. The navy beans were a great enhancement - not just a bit of heft and health, they were creamy and delicious against the chewy clams. Additionally, the artichoke hearts were really finely chopped up and spread out. I think the helped a lot - they made the whole thing more...um....vegetably (to make up a word)....in a good way. And finally - I loved having the bits of roasted lemon. I picked off the actual pieces but squeezed them before eating each slice. If I were serving this at a party I would also serve fresh slices and additional parsley on each plate as garnish. The brightness was fantastic. Jamie would have doused the whole thing in more olive oil at the table. He seems to do that. I found it just greasy enough as is.
My main take-away, more than anything else, is to extoll the virtues of watching cooking videos - either on television, Hulu, YouTube, Netflix, whatever. I almost never make the recipes from the shows, but bits of information and techniques do sink in. Ideas percolate that were inspired by something I've seen but were not an exact recipe. And I believe that being familiar with those techniques and ideas also breeds confidence in the kitchen and a proclivity to experiment. My husband certainly appreciates it...the kids - I'm not so sure.
Whole wheat crust with:
pesto, cherrystone clams, navy beans, lemon slices, artichoke hearts, fresh parsley, parm flakes, pepper, olive oil - applied in that order. It kind of took a while to assemble.
What makes is Jamie-inspired is the addition of red pepper flakes, the more liberal use of olive oil, and the lemon slices with peel. I also was very generous with the parsley and the man is seemingly obsessed with fresh herbs. But when I saw him make clam pizza he used a slightly different recipe. And he put whole clams on there!
The pizza was also inspired by the new products display at Trader Joe's. They had whole cherrystone clams in cans. I bought 3.
What makes is a very Jenna pizza is:
-whole wheat crust of course
-using up leftover bits in my fridge - in this instance parsley-walnut pesto and two big artichoke hearts as well as half a lemon (i could have easily used a whole lemon)
-added navy beans to make the pizza have more fiber and protein and have a keep the crust to topping ratio weighted more towards the topping side.
Here are my take-aways.
DELICIOUS!!!
 |
| iPhone there for size comparison: notice how big clams are |
I'm not a fan of spicy foods - they often give me a headache. But I know a little heat is meant to also enhance other flavors and in this instance the bit of dried red pepper flakes did just that. Jamie would have used fresh hot chili of course. Same is true of the parsley - it just added to an overall flavorful-ness and interest in the mouth.
 |
| I really should invest in a pizza stone. This pan is an embarrassment. |
My main take-away, more than anything else, is to extoll the virtues of watching cooking videos - either on television, Hulu, YouTube, Netflix, whatever. I almost never make the recipes from the shows, but bits of information and techniques do sink in. Ideas percolate that were inspired by something I've seen but were not an exact recipe. And I believe that being familiar with those techniques and ideas also breeds confidence in the kitchen and a proclivity to experiment. My husband certainly appreciates it...the kids - I'm not so sure.
Thursday, January 6, 2011
Pitch for Bob Harper Inside Out Method series
I'm sure I mentioned this set before, but I'd like to revise my opinion.
Bob Harper has a 4-DVD set which is a complete bargain. It's on sale for something like $30 with a discount code of "getfit".
The first couple times I tried the DVDs I found them boring and repetitive. But now for some reason I find them zen-inducing and super-fabulous. Each DVD has a 1 hr version or a 20 min version. I only do the 1 hr version and I basically only do them on weekends or if I happen to get up with Dave at 4:30 am. They have been reviewed in detail in many places - just Google "Bob Harper inside out method" so I won't reiterate here. Bob also has some new kettleball routines which I have not tried. I haven't wanted to purchase kettleballs, although I probably should. The trainers are hot and ripped, although Stephanie makes weird faces and I don't like the outfits on Zach. Who wears tall black socks and v-neck t-shirts to the gym?? It makes me a little crazy. Francisco is a hottie but Bob is constantly yelling at him for not keeping up with the girls. Bob also has a lot of mini "challenges" on his youtube site and some of them are actually pretty good.
I find his over-positive veganism kind of a bit much. And the green drink Nazis make me crazy. How loony does this woman sound?? But His workouts are really a great deal.
Bob Harper has a 4-DVD set which is a complete bargain. It's on sale for something like $30 with a discount code of "getfit".
The first couple times I tried the DVDs I found them boring and repetitive. But now for some reason I find them zen-inducing and super-fabulous. Each DVD has a 1 hr version or a 20 min version. I only do the 1 hr version and I basically only do them on weekends or if I happen to get up with Dave at 4:30 am. They have been reviewed in detail in many places - just Google "Bob Harper inside out method" so I won't reiterate here. Bob also has some new kettleball routines which I have not tried. I haven't wanted to purchase kettleballs, although I probably should. The trainers are hot and ripped, although Stephanie makes weird faces and I don't like the outfits on Zach. Who wears tall black socks and v-neck t-shirts to the gym?? It makes me a little crazy. Francisco is a hottie but Bob is constantly yelling at him for not keeping up with the girls. Bob also has a lot of mini "challenges" on his youtube site and some of them are actually pretty good.
I find his over-positive veganism kind of a bit much. And the green drink Nazis make me crazy. How loony does this woman sound?? But His workouts are really a great deal.
Monday, January 3, 2011
Recipe browsing
I've been distracting myself with a lot of recipe browsing and cookingchannel tv watching lately.
For some reason I'm completely intrigued by the Veg Edge which focuses on really crazy-amazing vegetarian and vegan restaurants. Some of the stuff, like tempeh bbq looks gross, but the more refined, richly infused veggie dishes look amazing. Even the vegan recipes sound pretty interesting - using coconut milk instead of regular cream. I can use the lactose intolerant pills when I have dairy, and so far they do work, but I imagine it helps to keep the overall amount of lactose down to a minimum. So I'm open to alternatives.
I really want to try this Jamie Oliver recipe as soon as I get home from my trip. SO much so that I already bought the pomegranate! It's meant to be a post-Thanksgiving - leftover turkey recipe, but the dressing sounds so interesting. Three fruit juices and soy! I'll be making it in a week or so so stay tuned.
And while I don't like baking, the below does look fantastic. The recipe is from Shape magazine of all places. I have no idea if it's good but I think the idea of covering a brownie recipe with a cup of hot water is kind of a funny concept.
For some reason I'm completely intrigued by the Veg Edge which focuses on really crazy-amazing vegetarian and vegan restaurants. Some of the stuff, like tempeh bbq looks gross, but the more refined, richly infused veggie dishes look amazing. Even the vegan recipes sound pretty interesting - using coconut milk instead of regular cream. I can use the lactose intolerant pills when I have dairy, and so far they do work, but I imagine it helps to keep the overall amount of lactose down to a minimum. So I'm open to alternatives.
I really want to try this Jamie Oliver recipe as soon as I get home from my trip. SO much so that I already bought the pomegranate! It's meant to be a post-Thanksgiving - leftover turkey recipe, but the dressing sounds so interesting. Three fruit juices and soy! I'll be making it in a week or so so stay tuned.
And while I don't like baking, the below does look fantastic. The recipe is from Shape magazine of all places. I have no idea if it's good but I think the idea of covering a brownie recipe with a cup of hot water is kind of a funny concept.
Monday, December 13, 2010
Full disclosure - up eight pounds
In light of this annoying post about how maintenance isn't so hard after all, I realize why things seemed so easy - I was eating too much and on my way to gaining eight pounds. I would say three of those pounds were probably an improvement, but the other five were unnecessary. So I decided to stop eating so much at night and quickly lost one, with the goal being to lose four more. The plan was to (1) add back the stairs at work most days, (2) eat smaller dinners and (3) engage in less mindless snacking-picking at sweets. I kind of did ok with 1 and 3 but not so well with 2. Then work got busy and I've only done the stairs twice a week or so lately. I also have become lactose intolerant in the past few months (!!!!) - which means I can't fill up on non-fat protein. This is a huge adjustment for me. I may get the pills to take with dairy because it makes me sad not to eat it. It also means I'm eating more calories for the same amount of satiety. And then there were the 6 lbs of latkes I bought for a party we never had. SO after a good start I kind of got lazy. My clothes are kind of on the cusp of tight. I like them loose.
I'm not really whining about gaining weight - more just fessing up in the interest of full disclosure. I look fine and feel healthy. (I may be whining about the dairy - Greek yogurt specifically - but I'll adjust.) I think it's almost funny that I can't lose four pounds after all the weight I lost before. Where is my discipline? What happened to my motivation?? Why does it take 5+ pounds to even notice I've gained one?
Today my stair-climbing friends RAN up all 56 flights!! Tomorrow I'm joining them.
I'm not really whining about gaining weight - more just fessing up in the interest of full disclosure. I look fine and feel healthy. (I may be whining about the dairy - Greek yogurt specifically - but I'll adjust.) I think it's almost funny that I can't lose four pounds after all the weight I lost before. Where is my discipline? What happened to my motivation?? Why does it take 5+ pounds to even notice I've gained one?
Today my stair-climbing friends RAN up all 56 flights!! Tomorrow I'm joining them.
Friday, December 10, 2010
calamari in padella con limone e pangrattato
I got Jamie's Italy out of the library. It's really fun to read but kind of infuriating to try and use. I can't quite say why. I think the recipes are really simple sounding but either involve complex ingredients like octopus and squab, or massive quantities of cream and butter - and I just can't bring myself to make fettucini alfredo. And everything involves fennel. I don't know why, but I just enjoy reading it more than using it.
But the above recipe seemed simple enough. Saute breadcrumbs in olive oil and a few other ingredients - then cook up the squid and lemons and top with parsley and the breadcrumbs.
At any rate - I thought it was delicious - and fast - and not too expensive. I think Dave and I ate $11 worth of squid. Of course the kids had pasta and a bowl of cereal. It just wasn't worth the battle. Natasha ate one ring and said she didn't like it but she did eat the whole thing. I think Dave was less impressed than me...
I am picking up on a few tips though - use a lot of fresh herbs, lemon zest and put a new twist on old things. I do want to try tuna meatballs but they seem a bit labor intensive. I guess it's not a week-night cookbook.
Monday, December 6, 2010
I don't see why I can't make these...
Perhaps I'll buy some dumpling wrappers and try making these...I do need a working food processor. But they really do look quite simple.
Tuesday, November 30, 2010
Food rut
Despite the embarrassing amount of time I spend perusing recipe sites and apps, it appears that I'm in a food rut.
I can't think of anything I want to cook. And I'm not the only one noticing.
Natasha has been complaining lately that I make the same dinners over and over again. And I can't say she's wrong. And she specifically said that she doesn't want the same old ingredients recombined in different ways. She didn't use that exact phrasing but that's what she meant. I have the same problem with Cooking Light magazine, but that's another story. Natasha wants new ingredients, or ingredients so artfully combined as to make their original components unrecognizable. We could try venison. Not likely. So perhaps I need to make some more robust sauces.
I roast veggies, I sauté chicken or ground turkey breast, I pan fry fish...blah blah. I'm bored too. I think what she's getting at is that she wants a more exciting sauce. I had pulled away from sauces as someone in the family always has a complaint. They're accused of being too caloric, too spicy, too sweet, too time consuming, too goopy, too full of objectionable green specs, too healthy, too boring, too disgusting. (I wonder if you can figure out which complaints are whose!) Someone has a problem with all of them.
As a result I stopped using a lot of flavor when I cook. I got used to this and now I prefer it. I like the individual flavors of the main ingredients to shine through, unencumbered by lots of overpowering herbs and condiments. With little kids, this is a pretty good strategy too. They don't like their different meal elements to even touch each other, let along simmer together!
But here we are in boring land.
Tonight I had to go grocery shopping after work. I didn't get home until late, and was not interested in starting a meal from scratch. So I cobbled together a beef brisket pre-made TJs dinner. I buy one pre-made dinner a week for times like this, and some plainer-looking pulled chicken from the local grocery store deli. The beef brisket was doused in a super-duper exceedingly greasy, salty, sweet bbq sauce. I warmed both meats (separately) in the microwave, made some whole wheat toast and had instant sloppy joes. Dave and I had pickle slices on our sandwiches. I made the kids eat some sweet pepper slices on the side as their veggie. Dinner was fast and everyone was happy. The sweet beef was pretty unhealthy, but the chicken wasn't bad. It was in a light vinegary/pickle sauce. Natasha was dreamily remembering the sloppy joes from sleepaway camp. I was happy not to cook and liked my lower-fat/sugar version. Dave and Alex enjoyed the rich flavors. I guess that's a fair enough compromise once in a while.
So I'm not going to buy that pre-made, sodium/sugar/fat filled beef brisket all the time. But I do think I need to add more flavors to the foods I make. I'm going to start with this. I've had it before and it's pretty flavorful and versatile.
It's really good on salmon.
Mongolian BBQ Sauce
Coincidently, I had recently bought this book by Rocco DiSpirito. It's kind of everything I hate, but I decided to buy it anyway. Next thing you know I'll be voting for someone who says, "nucular". OK maybe not. At any rate, the book purchase started with a quest for a good-tasting, lower-calorie cookie. The book is full to the brim of heavy, greasy, gratuitous foods redone with lots of ingredient substitution to be lower-fat, lower calorie versions - things like chicken-fried steak with sausage gravy. It advocates lots of swaps like add navy beans, remove butter, use Splenda instead of sugar, corn starch instead of butter, low-fat dairy full of guar gum. You know, everything I despise. I'm ok with some ingredient substitutions, removals or additions, but others makes me nutty. I've made a few things so far. Most of them are ok, but just not my type of food. Very traditional American- type foods. Creamed spinach, chicken pot pie. It comes out ok, not super- heavy, but just not the way I like things. But I do think my family has appreciated the change of pace. See chicken pot pie photos below. I have to say, I have a new love in the form of Ian's whole wheat panko bread crumbs.
But all in all, I think rules were made to be broken. I can't live by hard and fast dictums. Cornstarch here we come!
_______
I wrote that a week or so ago and didn't get around to uploading the photos so I didn't post it. I was trying to be open-minded but I really don't like that kind of food. It turns out to be kind of time consuming and the kids aren't really interested. Dave was pretty happy though. The chicken pot pie I altered a fair bit and it came out pretty well. It was a big hit with my cousin and mom. Tonight I went back to plain chicken tenders. I made a plain batch for the kids and a slightly more complex batch for me and Dave - at the end I put some blue cheese crumbles and balsamic glaze - for a delectable sweet-salty combination. Alex helped me make mashed potatoes and I made some plain peas. Back to plain food, but the kids are more amenable to individual ingredients, and I like being able to figure out how much I'm eating of each ingredient. I do like the whole wheat panko-encrusted baked chicken tenders, especially served with a crudite and some blue cheese dressing (I make equal parts mayo, blue cheese and non-fat Greek yogurt, and then I add a bit more yogurt to cut the calories a bit more. Just make sure to really spend time working the blue cheese into the mixture so it's a smooth and incorporated). The problem is that Alex responds with, "Why is there stuff on the chicken, Natasha grudgingly eats it but isn't all that impressed and Dave and I have trouble controlling ourselves from eating massive portions dipped in dressing. Even with the yogurt it's still pretty caloric. So I don't really see the point, unless I'm craving a Cheesecake Factory-type meal. That does happen, but in terms of creating a healthy family-friendly dinner it's just kind of a waste in my house.
I also tried a cookie recipe. I added beans instead of flour which is fine, and against all my instincts but owing to curiosity, I tried Splenda. At first I thought it was a dream come true. Low calorie sugar! But then I had a horrid chemically aftertaste in my mouth for hours and hours. I will never use it again. Some background on the cookie experiment....
Each school day, Natasha and Alex get a "packet" in their lunch each day. It's a terrible commercial 100 calorie pack. I give it to them to control their overall sweet intake, to try and help them develop a sense of what a normal portion is and also so that they don't feel like I never allow them to have any junk. I don't want to have kids who go nutso when they go to a friend's house who has junk it it....So I know the packets are full of chemicals and additives, but I'm ok with that in a small quantity.
Natasha asked if I would bake treats instead of buying the packets. I think even she thinks they're kind of gross and fake-tasting. So I should try. But I can't stand having fresh, home made baked goods in the house. It's way too tempting for me. I'll have to work on that.
I can't think of anything I want to cook. And I'm not the only one noticing.
Natasha has been complaining lately that I make the same dinners over and over again. And I can't say she's wrong. And she specifically said that she doesn't want the same old ingredients recombined in different ways. She didn't use that exact phrasing but that's what she meant. I have the same problem with Cooking Light magazine, but that's another story. Natasha wants new ingredients, or ingredients so artfully combined as to make their original components unrecognizable. We could try venison. Not likely. So perhaps I need to make some more robust sauces.
I roast veggies, I sauté chicken or ground turkey breast, I pan fry fish...blah blah. I'm bored too. I think what she's getting at is that she wants a more exciting sauce. I had pulled away from sauces as someone in the family always has a complaint. They're accused of being too caloric, too spicy, too sweet, too time consuming, too goopy, too full of objectionable green specs, too healthy, too boring, too disgusting. (I wonder if you can figure out which complaints are whose!) Someone has a problem with all of them.
As a result I stopped using a lot of flavor when I cook. I got used to this and now I prefer it. I like the individual flavors of the main ingredients to shine through, unencumbered by lots of overpowering herbs and condiments. With little kids, this is a pretty good strategy too. They don't like their different meal elements to even touch each other, let along simmer together!
But here we are in boring land.
Tonight I had to go grocery shopping after work. I didn't get home until late, and was not interested in starting a meal from scratch. So I cobbled together a beef brisket pre-made TJs dinner. I buy one pre-made dinner a week for times like this, and some plainer-looking pulled chicken from the local grocery store deli. The beef brisket was doused in a super-duper exceedingly greasy, salty, sweet bbq sauce. I warmed both meats (separately) in the microwave, made some whole wheat toast and had instant sloppy joes. Dave and I had pickle slices on our sandwiches. I made the kids eat some sweet pepper slices on the side as their veggie. Dinner was fast and everyone was happy. The sweet beef was pretty unhealthy, but the chicken wasn't bad. It was in a light vinegary/pickle sauce. Natasha was dreamily remembering the sloppy joes from sleepaway camp. I was happy not to cook and liked my lower-fat/sugar version. Dave and Alex enjoyed the rich flavors. I guess that's a fair enough compromise once in a while.
So I'm not going to buy that pre-made, sodium/sugar/fat filled beef brisket all the time. But I do think I need to add more flavors to the foods I make. I'm going to start with this. I've had it before and it's pretty flavorful and versatile.
It's really good on salmon.
Mongolian BBQ Sauce
Coincidently, I had recently bought this book by Rocco DiSpirito. It's kind of everything I hate, but I decided to buy it anyway. Next thing you know I'll be voting for someone who says, "nucular". OK maybe not. At any rate, the book purchase started with a quest for a good-tasting, lower-calorie cookie. The book is full to the brim of heavy, greasy, gratuitous foods redone with lots of ingredient substitution to be lower-fat, lower calorie versions - things like chicken-fried steak with sausage gravy. It advocates lots of swaps like add navy beans, remove butter, use Splenda instead of sugar, corn starch instead of butter, low-fat dairy full of guar gum. You know, everything I despise. I'm ok with some ingredient substitutions, removals or additions, but others makes me nutty. I've made a few things so far. Most of them are ok, but just not my type of food. Very traditional American- type foods. Creamed spinach, chicken pot pie. It comes out ok, not super- heavy, but just not the way I like things. But I do think my family has appreciated the change of pace. See chicken pot pie photos below. I have to say, I have a new love in the form of Ian's whole wheat panko bread crumbs.
But all in all, I think rules were made to be broken. I can't live by hard and fast dictums. Cornstarch here we come!
_______
I wrote that a week or so ago and didn't get around to uploading the photos so I didn't post it. I was trying to be open-minded but I really don't like that kind of food. It turns out to be kind of time consuming and the kids aren't really interested. Dave was pretty happy though. The chicken pot pie I altered a fair bit and it came out pretty well. It was a big hit with my cousin and mom. Tonight I went back to plain chicken tenders. I made a plain batch for the kids and a slightly more complex batch for me and Dave - at the end I put some blue cheese crumbles and balsamic glaze - for a delectable sweet-salty combination. Alex helped me make mashed potatoes and I made some plain peas. Back to plain food, but the kids are more amenable to individual ingredients, and I like being able to figure out how much I'm eating of each ingredient. I do like the whole wheat panko-encrusted baked chicken tenders, especially served with a crudite and some blue cheese dressing (I make equal parts mayo, blue cheese and non-fat Greek yogurt, and then I add a bit more yogurt to cut the calories a bit more. Just make sure to really spend time working the blue cheese into the mixture so it's a smooth and incorporated). The problem is that Alex responds with, "Why is there stuff on the chicken, Natasha grudgingly eats it but isn't all that impressed and Dave and I have trouble controlling ourselves from eating massive portions dipped in dressing. Even with the yogurt it's still pretty caloric. So I don't really see the point, unless I'm craving a Cheesecake Factory-type meal. That does happen, but in terms of creating a healthy family-friendly dinner it's just kind of a waste in my house.
I also tried a cookie recipe. I added beans instead of flour which is fine, and against all my instincts but owing to curiosity, I tried Splenda. At first I thought it was a dream come true. Low calorie sugar! But then I had a horrid chemically aftertaste in my mouth for hours and hours. I will never use it again. Some background on the cookie experiment....
Each school day, Natasha and Alex get a "packet" in their lunch each day. It's a terrible commercial 100 calorie pack. I give it to them to control their overall sweet intake, to try and help them develop a sense of what a normal portion is and also so that they don't feel like I never allow them to have any junk. I don't want to have kids who go nutso when they go to a friend's house who has junk it it....So I know the packets are full of chemicals and additives, but I'm ok with that in a small quantity.
Natasha asked if I would bake treats instead of buying the packets. I think even she thinks they're kind of gross and fake-tasting. So I should try. But I can't stand having fresh, home made baked goods in the house. It's way too tempting for me. I'll have to work on that.
Wednesday, November 17, 2010
If I were to succumb to the cupcake craze...
Tuesday, November 16, 2010
eggplant-tomato roast
A beautiful dish for a party - not really for kids...but not everything can be!
I think the photos tell the story. I should have used more olive oil under the buffalo mozzarella, but oh well. I also made couscous separately, but probably could just put it in the pan. and the onions would be better browned, but that seemed to take away from the one-pot elegance.
Tuesday, October 26, 2010
Lots of interesting stories on NPR yesterday related to food and health
Here are some links - all stories can be listened to.
Not from today - but I want to eat at this French school
This morning - some interesting stuff happening in Fairfax County VA - taste tests to get the kids interested and hiding veggies for middle-schoolers - not a bad idea for that age group and that environment. Meaning - they are unsupervised and highly influenced by peer pressure -so hiding white beans and veggies in the nacho sauce isn't the end of the world.
And this one about how we are no longer the tallest population. Another sign of America's decline...
Not from today - but I want to eat at this French school
This morning - some interesting stuff happening in Fairfax County VA - taste tests to get the kids interested and hiding veggies for middle-schoolers - not a bad idea for that age group and that environment. Meaning - they are unsupervised and highly influenced by peer pressure -so hiding white beans and veggies in the nacho sauce isn't the end of the world.
And this one about how we are no longer the tallest population. Another sign of America's decline...
Thursday, October 21, 2010
Sake Salmon
 |
| Nigella Lawson's delicious sake salmon over rice. |
I know I've blogged about Nigella Lawson's sake salmon in passing before, but this recipe is so good that even I concede to stick to the recipe and I use various measuring spoons to make both the marinade and sauce (not without getting annoyed though). It's pretty and a great party pleaser too, as if it's done properly it is one big dish of fluffy rice (of course I switch from white to brown), glistening seared pink salmon and bright green cilantro clippings all over the top. It's kind of dramatic to put it in the middle of the table and dollop out huge spoonfuls to eagerly awaiting guests. And it's totally delicious. I didn't get to that part in my first post. It could use a tad of something sweet, like a drop of brown sugar, in the sauce, and it certainly needs to cook longer than she says for my liking, although you can see in her photo that she serves it pretty raw.
OK - now on to the more introspective part...
I just read the post where I originally referenced it. Kind of an unhelpful post as I hadn't even tried the recipe I referred to. But more noticeable to me is my overall challenged tone. It's strange now to remember how much I was struggling - that was at the -25 lb and 3 month mark. It was right around the time where I made the decision that I wasn't going to go below 21 points (I can't believe I went below 23) and I wasn't going to add points back after reaching goal. Somehow that comforted me. It made me feel like I could do it. I could stay plodding along at the B+/A- pace I was at - all my life I was that kind of student.
The truth is, I did add points back into my diet after I reached goal weight. I also upped the exercise. But I did so quite slowly, over a long period of time. Eventually I got much less restrictive and haven't really gained weight (+/- 3lbs from 140), except for a period last winter where I was snacking a lot and in my usual winter sedentary-ness. I don't count points anymore, although I did for a good long time after reaching goal. I do have that intuitive sense of what a normal portion is but I still must often consciously try and stick to that. If I'm still hungry I eat a little more. I also try not to snack too much but that is still a challenge. I do taste the little goodies around the office much more often than I did while losing, which was almost never. It's also possible that one could say I'm still really restrictive but it doesn't bother me as much anymore. Meaning, I still don't eat a lot of things that are tempting and caloric but that just seems normal to me now. Usually. I am surprised at how little I pay attention consciously anymore. Yesterday I did have to eat the home made jelly-shortbread concoction that wasn't even left for my branch at work. I wrote a series of posts on "what I did right" about 10 months ago, which was 1 year after I started losing and 6 months past goal weight. I think even since then I've let my guard down a fair bit, and perhaps more importantly internalized portion size a lot more. At that point I thought I had done all the changing I would do, but as it turns out, it takes a REALLY long time to become an intuitive eater. Of course I still make mistakes - getting overly full, or overly hungry. But I rarely count points.
I suppose now I eat an average of 24-26 points and I probably do about 3 points of exercise a day. Certainly the exercise varies from 2-4 points but I bet 3 is the average. I also have much more muscle mass, which burns calories all throughout the day. I think back when I wrote that post I was eating 21-22 points a day and doing 2 points of exercise. But of course, that was before I hit the 150 lb mark. Once you get there it gets a lot harder to earn exercise points. Weight Watchers is kind of ingenious that way - upping exercise alleviates plateaus.
It got easier over time for two reasons. 1. In reality I don't have to be as strict as when I was losing weight and 2. I don't want treats in the same compulsive way I used to.
I did eat a lot of that salmon last night- way more than the 3 or 4 oz I would have had while losing. It was good (good meaning tasting and good meaning healthy) and I was hungry.
Thursday, October 14, 2010
Two new Jackie Warner DVDs
Somehow I missed this - but not surprising since she has a new TV show out called Thintervention and we're almost in the holiday season. It got great reviews on Amazon. I really have no need for a new DVD. But I'll buy it at some point for sure. I am enjoying watching Thintervention. I am only so-so on Bob's new DVDs. Kind of a waste of $40. Had I known about these two Jackies I would have skipped the package deal.One out now, and another for abs out in Dec.
At any rate - back to Thintervention. First I should note that I am a Bravo junkie. The only TV I watch these days is really bad reality programming. Or news. Or maybe they are the same thing. I can't even take the news anymore.But it was Jackie's first show, also on Bravo, called Workout that was one of my motivators. I think I blogged about it at some point, but I used to lie in my bed all smug and superior because I was not obese and wasn't a whiner like the people on the show. Part of me was wondering if I could handle her workouts...I assumed no but I still felt slightly superior. But in reality I was overweight, and I was a bit of a whiner. There was something slightly self-loathing about watching those people struggle. I guess deep down I knew I wasn't really superior to those people. I didn't have the deep-seated emotional eating problems they had, but I was not in control of my body or my health. Hmmm....
At any rate, I bought the DVD. I did it once with light weights. It was fine. It went fast. It was almost fun. Had I realized then how effective it was I might have done it more than once! Inconsistently doing exercise along with paying no attention to food intake is just a waste of time. At least that was my attitude. It was more than a year later that I started actually dieting and then another several months before I added jackie's DVD into my repertoire. Now here we are. It's interesting to me to watch the new show. Now when I watch Thintervention I don't feel superior to the contestants. I feel hopeful that they'll get it. I want more converts on my team! Of course they will eventually, or at least they'll fake it for long enough for the show to be filmed. But it is nice to be on the other side of the battle. While I may not have been obese, Thintervention is not Work Out. The people on Thintervention area all losing 60 lbs or less. They're a lot like I was. I hope they succeed.
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