Wednesday, December 10, 2014
When I changed my lifestyle, I didn't tell people. I didn't want scrutiny and pressure, and I didn't want people to feel awkward around me. I wanted the freedom to eat what I wanted, when I wanted, and without judgment. It was important to me that my kids not see me as being obsessed with calorie counting. Children and adolescents are extremely impressionable, and it pains me greatly to hear moms obsess about weight in front of their kids, especially their daughters. They are setting an example that will be permanent in the minds of their children.
Meals that I cook at home are typically a meat, a veggie or two, and a starch. My plate will usually have a serving of meat, a double or triple serving of veggies, and a tiny (if at all) serving of the starchy food, depending on my caloric intake that particular day. If I do a one-dish meal that is more fattening, I may fix myself something different. It is still important to sit down together and focus on the fellowship, not on the difference in what is on our plate. My kids know that they are growing and it is important for them to eat many more calories than I. I stress the fact that I would like them to eat mostly healthy foods, but that I will in no way restrict the amount of food they take in.
It is possible to lose weight while raising a family. It is beneficial to the family to see healthier options available to them. Several times, my kids have seen me prepare something fresh and healthy for myself and they have been enticed by the beauty or the scent of the food. They have tried and sometimes enjoyed foods that would not have even been in the house had I not changed my habits.
There is nothing so powerful as a before/during/after photo comparison, and social media makes that possible.
Thursday, December 4, 2014
I have placed a high priority on not
Oh, and I almost forgot...a tablespoon of peanut butter before bed. Seriously.
- Loose skin will tighten better with slower loss
- My clothes last longer
- It is sustainable
- I used Livestrong to track my caloric intake (smartphone app or computer)
- Breakfast every single day
- Morning snack
- Afternoon snack
- Bedtime snack
- Cut soda (even diet soda)
- Increased water intake (not nearly enough, but hey…anything is better than nothing!)
|Photo on left was within two weeks of starting, photo on right was October 15.|
Feb 20-Dec 2 60+ lbs lost
Monday, March 3, 2014
Wednesday, January 29, 2014
My family has always enjoyed chicken dishes from Chinese restaurants, but I've never been brave enough to try this type of recipe at home. I'm not sure why...I guess I figured it would be a flop.
A few days ago, after a major craving for Chinese, I decided to browse recipes to see if I could find anything that looked easy enough for me. Here's what I ended up doing...
*From Life In The Lofthouse
3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!
*And from The Recipe Critic:
Sweet and Sour Chicken
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1½ cup cornstarch
3 eggs, beaten
¼ cup canola oil
1 cup granulated sugar
4 tablespoons ketchup
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
I stirred the chicken every 15 minutes so that it coated them in the sauce.