The Countdown to the Holidays is at 3!

3 days until Thanksgiving- can you believe it?!  Where has this year gone?  Well, I would be lying if I said I wasn't worried about the holidays and all that the constant parade of parties, goodies, and things has to add to my waist!  The worst part is parties where there is just food out all the time, a piece of cheese and a cracker as you walk by, 1 little truffle out of the open Russel Stover's box.  A cookie fresh out of the oven because you happen to be in the kitchen as the host or hostess are pulling them out!  Oh the calories can really add up if you're not at a sit-down dinner type party! 

I myself am guilty!  The local Christmas parade goes right in front of our house on the Sunday after Thanksgiving.  So we have invited a long list of friends and family to a "Razzle Dazzle Potluck Dinner."  Friends, family, food, and fun.  Yup, that pretty much sums up the holiday season!  So, we are getting it in all in one night all at once!  It should be fun, and hopefully a good practice on my own turf for these parties we will ineveitably be invited to attend.

I am waiting to see what other guests plan to bring before adding in some of my own healthy additions!  So, here's to the holidays, let the merriment begin!

Date Night

Again, an apology for being so lax!  It's a sign of the holiday's arrival!  Busy, busy, busy!  However, I am still going to Curves everyday with Kristen (the 6 days a week that it's open).  Although I did not lose on the scale again this week, I did lose inches which means I am toning my body!  The only place I did not lose this week was my thighs.  But in my arms I lost another 1/4 ", a 1/4" in my bust (YEA!!!), a 1/2" in my hips and in my waist!  She can punch me later for posting this if she reads it, but I'm so proud of all of Kristen's hard work!  This week she lost       1 1/4" in her waist!!!  All those extra sit-ups and rounds on the ab machines are really working!  So, you go girl!!!

Tonight Steve and I are going on a date!  We are going to see the new Harry Potter movie!  I am the first to admit that to me popcorn at the movies is a BIG must for me, but it's not really the healthiest choices for me either.  So tonight I am going to get the smallest bag of popcorn they have- so that I can say I had some, but I will forego the butter (sigh).  That way, Steve can still get what he wants!  But, it's a 2 1/2 hour movie, so needless to say there's A LOT of time to be tempted to reach into his popcorn, so in my purse (shhhh!  don't tell!) I am also bringing 2 bottles of water and a bag of baby carrots and a 100 callorie pack of Crasins!  Men may laugh at the big purses, but they cannot sneak anything into the movies!  I once snuck an entire coffee coolatta into the theatres!  Yes, I love me a big purse!

So, for me, having a plan for this evening is key!  My friend Nicole is coming to watch Dillon, so before we leave, I am making a grilled chicken and farfalle cooking light recipe- healthy and filling, so that when we get to the theatre it is less likely that I will make an impulse buy of something less than healthy because I will already be full of healthy, filling, dinner!  Additionally, I have decided what to sneak in to snack on!  AND I am not omitting the expereice of popcorn and a movie, but I have planned out what I will have so that I can stick to it!

In situations such as this, when I would have previously gone for an enormous popcorn with lots of that fake, crappy butter and lots of salty goodness topped off with a big ...  it is so important for me to make a plan before I leave. 

Wednesday night we went to friendly's for a quick dinner and although all of those burgers and bacon were calling my name, I went for a salad with grilled chicken, not the crispy, and I asked for them to not put on the bleu cheese, light balsamic vinegarette on the side please and thank you.  Was it what appealed to me when I was confronted with a menu full of yummy meltded cheese and bacon?  Not truthfully, but I made a plan before we got there that I would get a salad.  The planning ahead made me not feel so bad for getting a thin-crust personal pizza at a restaurant last night where we met up with some friends we hadn't seen in almost 6 months. 

Picking and choosing and planning.  It is the best way for me to stay on track!

Happy Saturday night everyone!

Here's What's For Dinner!

Grilled Chicken and Pesto Farfalle

This dish comes together quickly if one person grills chicken while another cooks the pasta and sauce. Garnish with basil sprigs, if desired. If you serve wine, a chardonnay complements the creamy sauce.

Yield: 10 servings (serving size: 2 cups pasta and about 1 1/2 tablespoons cheese)

Ingredients

• 1 3/4  pounds  skinless, boneless chicken breast halves
• 1  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper, divided
• Cooking spray
• 20  ounces  uncooked farfalle (bow tie pasta)
• 1  tablespoon  butter
• 3  garlic cloves, minced
• 1 1/2  cups  1% low-fat milk, divided
• 2  tablespoons  all-purpose flour
• 1  (3.5-ounce) jar commercial pesto (about 1/3 cup)
• 3/4  cup  half-and-half
• 2  cups  (8 ounces) shredded fresh Parmesan cheese, divided
• 4  cups  halved grape tomatoes (about 2 pints)
• 1/2  cup  chopped fresh basil

Preparation

1. Prepare grill to medium-high heat.
2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.
4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Stir in pesto. Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.
5. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.

Nutritional Information

Calories:

508 (30% from fat)

Fat:

16.7g (sat 7.7g,mono 6.5g,poly 1.1g)

Protein:

38.3g

Carbohydrate:

50.7g

Fiber:

2.9g

Cholesterol:

81mg

Iron:

3.5mg

Sodium:

781mg

Calcium:

397mg

Maureen Callahan, Cooking Light, SEPTEMBER 2008

How to Avoid the Freshman 15

While looking for a low-fat Gravy recipe to share, I found this great article!  I know some of my readers are college students!

This article is from Cooking Light!


AVOIDING THE FRESHMAN 15

Making the move from home to campus life is a major transition for most college freshmen. Students are faced with sudden changes that often result in undesirable eating and fitness practices as well as stress and increased body weight. Studies show that the average freshman gains five pounds rather than the much feared “freshman 15.” However, a small amount of weight gain during each year of school can potentially add up by graduation. Try these tips for better health during college and beyond.
Stocking the Dorm Room
Limited kitchen resources and lack of cooking skills keep students from preparing healthy meals. However, a few small portable cooking appliances and healthy grocery store staples may aid in meeting nutrition goals. A mini fridge, toaster oven, and microwave are all you need to create quick, healthy meals and snacks. Be sure to check the dorm rules for using appliances before moving in.
Download the PDF: Dorm-Friendly Grocery List
Navigating the Dining Hall
College dining halls offer an array of healthier options. Follow these tips when making your selections:

• Choose a small plate and use the proper plate division rule. Make half the plate nonstarchy vegetables and/or fruit, a quarter of the plate a protein-rich food, and the other quarter of the plate a starchy vegetable (like potatoes or corn) or a whole grain (like brown rice).
• For breakfast, choose high-fiber cereals, whole grain breads, fruit, poached eggs, and non-fat yogurt or milk.
• Start at the salad bar by pairing spinach or Romaine lettuce with low calorie, nutrient-rich foods like vegetables, beans, corn, and low-fat cheese. Skip the creamy dressing and opt for vinaigrette.
• Watch for high-fat items that use these descriptors: buttered, in butter sauce, fried, crispy, creamed, in cream sauce, in its own gravy, Hollandaise, au gratin, in cheese sauce, escalloped, casserole, and marinated in oil.
• Choose these healthier food descriptors: steamed, garden fresh, roasted, broiled, and poached.

Socializing Smarter

• Excessive alcohol consumption is not only bad for your health but can also lead to weight gain. Remember: beer and alcohol are high in calories.
• Junk foods like pizza, fast-food burgers, sodas, donuts, and chips may be cheap and convenient, especially after an evening of late-night studying or partying, but the expanding waistline will make them more expensive and lead to weight gain in the long run.
• If you need an extra jolt of energy after a long evening, beware of the extra calories you dump in your coffee. Full-fat milk, sugar, whipped cream, and flavored syrups can add up quickly.

Reducing Stress

• Adjusting to a new home away from home, meeting new friends, and the pressure of making the grades all add up to one thing for many students: stress. Many people turn to food and alcohol to sooth their stressful mind, which leads to bad habits that will last a lifetime. Students should be ready to face the stresses of college life and find favorite (healthy) ways to decompress.
• Exercise keeps the brain stimulated and the body energized by releasing endorphins. Try exercising before a test or presentation to boost cognitive thinking. Most college campuses have gyms on campus, giving students opportunities to be fit and socialize in a healthy environment.
• Sufficient sleep at night is a must. There is a close relationship between weight gain and sleep deprivation. Lack of sleep robs the body of energy, causes irritability, and may result in nodding off during class.

Carol Lapin, MS, RD, CSSD is owner of CSL Nutritional Services in Houston, Texas. She is on the executive committee for Sports, Cardiovascular, and Wellness Dietitians within the American Dietetic Association

Inches vs. Pounds

I am almost a week late, I'm sorry!  I have had a CRAZY schedule and life seemed to get super crazy at the end of last week!

SO, the question I'm sure you're all dying to know the answer.  Weigh-in Wednesday!

Well, I didn't lose lbs. last week, however, I did get measured at Curves again last week and I did loose inches!  I lost 1/2"inch from my arms, 1/2" from my waist, 1/2" inch from my hips, 1/4" from my thighs- oh, and surprise, surprise, I didn't loose anything from my bust!  For those of you who've actually ever seen me, I'm sure you realize it will be a while before I start seeing inches go from there!  Hahaha!  I've always been gifted in that department.

So, while I do feel just a tiny bity inkling of disappointment not seeing the number on the scale go down, I now realize that I have new measurement goals that aren't necessarly the scale, but they are attainable goals and measurements where I can have even more victories!

This week, I will try my best and at my next weigh in and measurement, we will see where I get- and then at the end of that day I want to be able to say that I did my best! 

Sorry so short today, but I am running, running, running doing laundry and cleaning today!  (Recovering from the weekend!)

Pass the pie, don't pass on the pie!

Ah the season of cakes and pies and cookies and fudge and pretty much anyting delicious and fattening!  So, how do we combat this evil, but delicious season?  It could be as simple as looking up the usual recipes that you normally do and search for ways to make it a lower calorie version! 

While I am not a pumpkin pie person, I know it's a traditional fare for this time of year, one that I may in fact be making at Christmas!  BUT...  I do love a good chocolate cream pie- especialy one with graham cracker crust! 

So, here are two Cooking Light recipes for two traditional holiday favorites!!!

Pass the pie, please!

 

Classic Pumpkin Pie

Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

Yield: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)

Ingredients

• Filling:
• 3/4  cup  packed brown sugar
• 1 3/4  teaspoons  pumpkin pie spice
• 1/4  teaspoon  salt
• 1  (12-ounce) can evaporated low-fat milk
• 2  large egg whites
• 1  large egg
• 1  (15-ounce) can unsweetened pumpkin
• Crust:
• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• Topping:
• 1/4  cup  whipping cream
• 1  tablespoon  amaretto (almond-flavored liqueur)
• 2  teaspoons  powdered sugar

Preparation

Position oven rack to lowest position.
Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Nutritional Information

Calories:

222 (30% from fat)

Fat:

7.4g (sat 3.7g,mono 0.7g,poly 0.1g)

Protein:

4.1g

Carbohydrate:

35.3g

Fiber:

3g

Cholesterol:

32mg

Iron:

0.8mg

Sodium:

241mg

Calcium:

104mg

Rick Rodgers, Cooking Light, NOVEMBER 2003

This lightened version of classic chocolate cream pie feature a smooth, rich chocolate filling and a creamy topping, but has only 8 grams of fat per serving.

Yield: 10 servings (serving size: 1 wedge)

 

 

Chocolate Cream Pie
*Note from ME!  If you use reduced-fat or fat-free graham crackers for the crust and Brummel & Brown instead of butter or margerine, it will lower the calorie count further!

Ingredients

• Crust:
• 40  graham crackers (10 full cracker sheets)
• 2  tablespoons  sugar
• 2  tablespoons  butter or stick margarine, melted
• 1  large egg white
• Cooking spray
• Filling:
• 2  cups  fat-free milk, divided
• 2/3  cup  sugar
• 1/3  cup  unsweetened cocoa
• 3  tablespoons  cornstarch
• 1/8  teaspoon  salt
• 1  large egg
• 2  ounces  semisweet chocolate, chopped
• 1  teaspoon  vanilla extract
• 1 1/2  cups  frozen reduced-calorie whipped topping, thawed
• 3/4  teaspoon  grated semisweet chocolate

Preparation

Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes.
To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.
Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped topping evenly over filling. Sprinkle with grated chocolate.
Note: If you want to serve this with a dessert wine, try Thomas "Razz," nonvintage Washington State. It's made from raspberries, which go well with chocolate. If your wine shop doesn't carry it, ask them to order it for you.

Nutritional Information

Calories:

242 (30% from fat)

Fat:

8g (sat 4.6g,mono 2.1g,poly 0.8g)

Protein:

5g

Carbohydrate:

38.5g

Fiber:

0.1g

Cholesterol:

30mg

Iron:

1.4mg

Sodium:

189mg

Calcium:

83mg

Cooking Light, NOVEMBER 1999

S'no Excuse!

Winter is officially here...  It snowed today!  It's only November 8th and we had snow!  Sadly, the first thing I thought was "ooooo, today would be a great day to sleep in!"  Well, Dillon and our cable had other plans!  Dillon woke up at 7 and climbed into bed with me, I put on the tv and snuggled in with my little guy only to find out that our wacky New England weather had apparently shocked our cable and it was out.  This meant NO SLEEPING IN, NO GOING BACK TO BED EVEN FOR AN HOUR.  UP, UP, UP! 

We went downstairs and as I usually do on Mondays, I made pancakes- the batch makes enough to eat until at least Wednesday if not more!  Dillon and I sat down and ate breakfast- pancakes with syrup and a yogurt for him, pancakes with a smudge of peanut butter for me.  By 8:15 we were ar Curves ready to work out.  Not gonna' lie, I don't remember the last time i was anywhere at 8:15, especially not aa gym!  (Yea, me!)  We worked out- I say we because Dillon likes to dance around on the cardio squares with me!  Then it was off to the store to get a few things we needed (and of course, a few things we didn't need!)

I really wanted to go home and wait for Dillon's naptime so that I could sleep too!  My parents had other ideas, they decided to come over and help on some projects around the house.  As disappointed and exhausted as I was, it was good to get some projects done AND it made me keep moving and keep working! 

Tomorrow we go for family pictures for the first time since last Christmas and 31 lbs. lighter for me~  Needless to say, I am pretty excited to see pictures of me that I actually feel confident enough to be in!  YEA!  So, after Kristen and I hit the gym tomorrow, I will try and tire Dillon out a bit and get him down for a nap early (fingers crossed) so that I can "beautify" and then get him up in time for a bath and get over to our pictures!  Another busy,  busy day!
I've been trying to walk to the gym as often as I can or as often as Dillon will allow, it's just a little added exercise!  But, when I woke up this morning I was thinking that walking would be over- well, why?  I have a stroller that I can bundle Dillon in, and I have clothes to bundle me in!  The walk is 15 minutes on a slow day, I can do it!  (Today by 8 the snow had changed over to rain, so I wasn't going to walk in a cold winter rain, but snow on the ground will not be an excuse for not getting in a little extra cardio!)  Weather permitting, I will try and continue walking to the gym everyday! 

S'NO EXCUSES!!!

Have a fabulous week!!!

It's Almost Turkey Time!- Here's a Cooking Light Turkey Recipe to Consider!

While I am not hosting Thanksgiving, I am hosting Christmas so I am looking for tasty, healthy recipes to serve the almost 20 people we will be having!  Let me know what you think of this one and if you try it before I do, let me know how it works!

Covering the turkey breast with foil deflects the heat and helps prevent the white meat from cooking faster than the dark. The Make-Ahead Gravy features a rich, homemade turkey stock base. Enhance the gravy with pan drippings from the turkey.

Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup gravy)

Ingredients

• 1  (12-pound) fresh or frozen turkey, thawed
• 2  cups  chopped onion (about 1 medium)
• 1  teaspoon  salt, divided
• 1  teaspoon  freshly ground black pepper, divided
• 6  thyme sprigs, coarsely chopped
• 6  sage sprigs, coarsely chopped
• 6  marjoram sprigs, coarsely chopped
• 6  parsley sprigs, coarsely chopped
• 4  rosemary sprigs, coarsely chopped
• 1  tablespoon  canola oil
• 2  cups  water
• 1  cup  water (optional)
• 3  cups  Make-Ahead Gravy
• 2  teaspoons  chopped fresh sage

Preparation

Preheat oven to 325°.
Remove and discard giblets and neck from turkey. Trim excess fat. Combine chopped onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, chopped sage sprigs, marjoram, parsley, and rosemary in a small bowl. Stuff body cavity with onion mixture. Tie legs together with kitchen string. Lift wing tips up and over back; tuck under turkey. Brush turkey with canola oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Cover breast with foil. Place turkey, breast side up, on a roasting rack in a roasting pan. Pour 2 cups water into pan.
Bake at 325° for 1 1/2 hours; remove foil, and baste turkey with pan juices. Add 1 cup water to pan, if needed. Bake an additional hour or until a thermometer inserted in the meaty part of the thigh registers 165°, basting every 30 minutes. Remove turkey from oven; let stand at least 30 minutes before carving. Discard onion mixture and skin.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.
Place the roasting pan over two burners on medium heat. Add the turkey drippings, the Make-Ahead Gravy, and 2 teaspoons chopped fresh sage, scraping the pan to loosen browned bits. Reduce heat, and cook until the gravy mixture is reduced to 3 cups, stirring occasionally (about 5 minutes).
Wine note: A wine for your Thanksgiving turkey must be one that will stand up tall to the flavors of the fixings, from the savory meatiness of the gravy to the piquancy of the cranberry sauce to the sweetness of the sweet potatoes and the earthy, richness of the stuffing. A generous, mouth-filling, soft-textured red is a great bet. Here's a terrific one that's powerful but plush: Robert Keenan Merlot from the Napa Valley. The 2003 is $34. -Karen MacNeil

Nutritional Information

Calories:

380 (23% from fat)

Fat:

9.5g (sat 3.3g,mono 2.7g,poly 2.3g)

Protein:

67.4g

Carbohydrate:

1.7g

Fiber:

0.1g

Cholesterol:

228mg

Iron:

4.6mg

Sodium:

363mg

Calcium:

49mg

Rick Rodgers, Cooking Light, NOVEMBER 2006

Can You Feel the Rhythm!?

Just finished Day 2 at Curves and all I can say is that I really am a huge fan already!  If you are a woman and joining a gym is just not for you, find a local Curves branch and give it a try!  It is quick, upbeat, and pretty fun!  There's no set number of reps, no timer to set on a treadmill ('cuz there isn't one!).  I joined yesterday (after my mom has talked it up to me for several years and I ended up with 5 months worth of gift certificates!)  I decided, as I said yesterday that it was going to be the day to check it out and give it a try.  My exercise compadre, Kristen joined too, so today we went together!

The exercises go by so quickly, and it's very social (if you want it to be) that you barely realize you're exercising before it says "change stations now."  It takes only 15 minutes to complete the entire circut once.  (Who doesn't have 15 minutes!)  We do the circut twice- 30 minutes of quick, easy, social exercise- whoever designed Curves is a genius!  They knew what they were doing when attempting to make an exercise program for women!    Over the last 2 days, I have been the youngest person each time I have gone, but I know there are other women my age that go, just at different times, and my mom says that at the Curves she goes to there are even girls in high school that go. 

Curves is a great place to go and exercise if you don't want to feel stressed out by men working out around you, or being a distraction!  And because this is designed to be social and quick, you don't have to stop your exercise to chat with someone, where as at a typical gym, I was finding myself sitting on a weight bench talking to someone more than actually using the weights!  I will be the first to admit that when I joined a gym with Steve, it was really hard for me to not just sit and chat or watch him because he knew how to use all of the equipment and what exercises to do on them, so I was relying on him to teach me.  We don't have a Bally or a gym around that really has people to help you out at the gym, believe me, I looked for one that wasn't over 40 minutes away!  So, when I signed up at Curves yesterday, Marie, the branch owner not only showed me how to use each machine, she actually did the entire 30 minutes of circuts with me so that I didn't have to do it alone!  That really, really impressed me and made me feel valued.  (I know it's probably part of the deal when a new member joins, but when I went back today with Kristen, she did the circut with us again to make sure we were using the equipment correctly still!)  She could've just followed us around the circut, but she chose to exercise with us!  Maybe I need to work at a Curves!  :0)  Then I'd do a whole lot more exercise because I know how nice it felt to have someone exercise with me, it's always easier in my mind to stay motivated when someone is motivating you! 

So, day 2 of Curves and I'm still hooked!  I actually cannot wait to go back!  Kristen and I are off to Curves again tomorrow, but when Dillon goes down for his nap in about 45 minutes I will do my sit-ups at each commercial break!  Hopefully, this will help all of my "Dillon leftovers" go away!  (Now, I know that I"ve lost all my baby weight and then some, but that little pouch of baby belly is still there and I am aiming for that to go!) 

Have a happy Thursday!  It's almost the weekend!!!

Weigh-In Wednesday

I am feeling great today!  We are back on our walking routine, so that is helping, but, as you now may recognize, it's weigh day for me!  Oh, Halloween, I was worried you'd tempt me, but low and behold- remember the whole not depriving myself of candy, but balancing it out with exercise thing?  I guess I did a pretty good job, because not only did I NOT GAIN, but I lost 1.6 lbs. busting me through the 30 lb. mark FINALLY!!!!!!!  I am SO excited!  Each time I hit a new 5 or 0 down, I get renewed faith that I can do this, and I'm winning the battle!  I feel so jazzed and energized that I think when I finish writing, today will be the day I join Curves.  I have NO EXCUSES today.  Dillon is with my mom for the day, I've already walked, and the laundry can wait! 

I also wanted you to know that I am so greatful for your kind words, your well wishes, and how some of you have even shared with me that I've inspired you!  When I started this adventure last week, I didn't think anyone would really care all that much about what I have to say.  But, today, my friend Steph, who is currently living in Germany shared with me that she reads almost everyday!  (Mind you, Steph does not have an ounce to lose even after having 2 beautiful boys, but she reads anyways!)  I have another reader- she and I share a mutual friend that we are both concerned about and only hope that we can motivate her to get active and healthy.  You stories, comments, and encouragement mean SO MUCH to me.  I honestly think this is partially why I did so well this week! 

So, thanks!  Now, I'm off to check our Curves!

Pumpkin Muffin Recipe

I made this recipe last week; it was quick, easy, and the muffins were delicious!!!!  It's  a cooking light recipe!

These spicy pumpkin muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar in the recipe creates a crunchy topping that contrasts with the moist, tender muffins.

Yield: 18 servings (serving size: 1 muffin)

Ingredients

• 2 3/4  cups  all-purpose flour
• 1  cup  granulated sugar
• 1  tablespoon  baking powder
• 1  teaspoon  baking soda
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  salt
• 1  cup  canned pumpkin
• 3/4  cup  fat-free sour cream
• 1/3  cup  fat-free milk
• 1/4  cup  vegetable oil
• 1  teaspoon  vanilla extract
• 1  large egg
• 1  large egg white
• Cooking spray
• 1  tablespoon  granulated sugar
• 1 1/2  teaspoons  brown sugar

Preparation

Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Nutritional Information

Calories:

164 (19% from fat)

Fat:

3.5g (sat 0.6g,mono 0.8g,poly 1.9g)

Protein:

3.5g

Carbohydrate:

29.7g

Fiber:

1g

Cholesterol:

12mg

Iron:

1.2mg

Sodium:

269mg

Calcium:

78mg

Cooking Light, DECEMBER 2002

Halloween Candy Getting You Down?

Do you have a big bowl of Halloween candy sitting on your counter?  In your fridge?  On the bed-side table on your side of the bed?!  Are you completly craving a Reese's Peanut Butter Cup?  Well, although you may be avoiding the candy aisle, take a trip down.  There are some untapped resources you may have never even known about!

Hershey's has graciously turned their delicious candies- several, anyways, into delicious 100 calorie treats! 

These little hidden gems are cruely placed within the candy aisle.  Sometimes it's difficult to find them and not every store has them.  But, when you are facing a big bucket of left-over candy and there's a craving you cannot shake, this is an alternative.  OR have one, then walk away.  You could even label them with the days of the week on them.  However you choose to fight a craving for an ything- not just candy, think about the fact that you don't have to deny yourself or deprive yourself, but you do have to hold yourself accountable at the bottom of the bowl!

Happy snacking!

OH BABY!

I hope you all had a wonderful Halloweekend!  Ours was quite busy!!!  Although I did eat some candy I also tried to balance it out with lots of walks and sit ups!  (We will see Wedneday how balanced I kept it!)

Well, today's post is really more about baby weight- namely, mine!  I FINALLY called the midwife's office to see what I weighed at my very first pregnancy appointment, and quite frankly, I was SHOCKED!  Seriously, shocked!  In October 2007, at my very first OB visit, I weighed 210 lbs.  Until I just heard the nurse on the phone say that, I was completly and totally under the impression that I went into pregnancy weighing 160ish lbs.  (I guess they are smart enough to not spend too much time on the weight process when you're supposed to be gaining!)  HOLY MOLY..  I am still pretty shocked as I just called about 10 minutes ago! 

I know what you're all thinking, so, how much did she gain throughout the entire pregnancy...  DRUM ROLL PLEASE-  The day before my water broke, I weighed in at 261 lbs. in June 2008.   For those of you doing the math, tht is 51lbs.  (Wouldn't it have been great if all of that came off when the baby came?!)  At my post-partum appointment in July, I weighed 226.  So, only 16 lbs. more than my starting pregnancy weight and only 3 lbs. more than my starting Weight Watchers weight! 

Reality check for the day, I think so!!!

Lots of people are starting to ask when we will have another baby.  Well, my current weight is 194 lbs.  Which, is 30 lbs higher than what I actaully thought my starting pregnancy weight was!  My other response is, if I have a baby now, I will just put all the weight I lost right back on.  If I continue in my quest to lose, I will be a healthier pregnant person, but I will also worry less about how much I gain when pregnant.  The idea of gaining weight right now, even to grow another human is horrifying to me!  So, I will continue to work my butt off- literally, I hope!!!  And we will see! 

So, for those of you living in weight denial, like I apparently had been for quite a while even before becoming pregnant, step on a scale, it may just be the motivation you need to get moving.  If I had made this phone calle 2 years ago, I might have already become a much thinner person!  Now, that I know those weight stats, I'm REALLY proud of the progress I've made since committing to lose!  29 lbs. since comitting to lose, 66 lbs. since baby, oh- and I am 15 lbs. lighter than  when when I got pregnant with Dillon!

Have a fabulous week!