Wednesday, July 03, 2013
It's been a while since I last logged into SparkPeople. For those of you who have read my blog, you know that I've had health problems for the past year. While I still don't have any solutions to the problems, I have decided that I really need to focus on my diet since I can't control entirely what's going on with my eyes and my stomach, to a degree.
The reason why I'm doing this is because I've ended up gaining a lot of weight. My lowest weight was 185, and I am now sitting at 234.2. I'm disappointed, but each time I try to lose weight, I think I do it the wrong way. Instead of focusing on the successes I might have, I think of my failures and how I 'used' to be 185. So, I'm pretty much starting over. I'm looking at it as, "I've gotten up to a weight that I do not like, so I'm going to aim for my goal of 150 again." I am going to weigh myself weekly, take my measurements, and also post pictures.
This week, I have started eating really healthy again. I'm trying to make more vegetarian meals because I think that's healthier, and it also mixes up my diet a bit more. Tuesday night I had a portabello sandwich with spinach, peppers, and feta cheese. Tonight, I made vegetarian tostadas with black beans, homemade guacamole, light sour cream, spinach, and reduced-fat cheese. I ate a little too much of that tonight, but I'll recover tomorrow and eat better. I hope to make a black-bean-guacamole wrap this week as well.
I really want to do this. I really want to get my health back in order and feel better both physically and mentally. So....here's my new beginning.
Starting Weight: 234.2 lbs
Goal Weight: 150 lbs
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Monday, April 15, 2013
Cream of Chicken & Wild Rice Soup
Original website recipe: www.eatingwell.com/recipes/cream_of_
Per serving: 354 calories; 9 g fat ( 3 g sat , 4 g mono ); 87 mg cholesterol; 27 g carbohydrates; 36 g protein; 3 g fiber; 378 mg sodium; 577 mg potassium.
Review: 5 out of 5. Delicious!!! This is a very hearty soup full of flavorful vegetables and rice. Now, the first difference I made was that I used chicken. The original recipe called for turkey, but I decided to go with chicken. I cooked a couple chicken breasts and seasoned them with some salt/herbs. That helps give it a little flavor before you actually add it to the soup. I didn't cut up any celery for it, because I don't like celery, but I imagine you could add more vegetables if you want. My main mistake is that I didn't check on the servings of rice in the box I bought (I knew I would screw up at some point). I bought Long Grain & Wild Rice quick mix with 23 herbs and spices. I just didn't realize the box had 3 cups of rice. The recipe only calls for 1 cup. So....in short, I had to add more broth and light sour cream. I'm going to freeze the giant amount of soup that I cooked (I've read several places it is okay to freeze soups with cream). That being said, the calorie and fat count might be slightly skewed. Anyway, this was a pretty easy dish to cook, and it came out really tasty. People on the site complained that it didn't have much flavor because they used reduced fat chicken broth and didn't add much salt. On my end, I used fat free and 33% less sodium broth. The herb and spice packet may have made up for the lack of salt. So, if you make it with normal wild rice, it might not be as flavorful. Take note that you want to get the quick cook rice instead of the normal wild rice which may take 40 minutes to cook. I basically followed the rest of the recipe, though. I failed mixing the flour with the vegetables correctly, but besides that and the extra rice, I didn't have too many issues.
Monday, April 15, 2013
Warm Chicken Sausage & Potato Salad
Original website recipe: www.eatingwell.com/recipes/sausage_a
Per serving: 258 calories; 9 g fat ( 1 g sat , 3 g mono ); 60 mg cholesterol; 27 g carbohydrates; 3 g added sugars; 15 g protein; 2 g fiber; 483 mg sodium; 103 mg potassium.
Review: 3 out of 5. This was a surprisingly tasty dish. I was rather happy that the picture on the website looked similar to mine. The first difference is that I used spinach instead of arugula. I'm not a huge fan of arugula, and spinach has so many health benefits, I thought it was a good idea to switch it up. Now, I believe there should actually more spinach, but most of mine had gone bad by the time I made the salad, unfortunately. The other difference I made was I used smoked turkey sausage instead of the chicken sausage. When I compared packages, the brand of turkey sausage I used actually had fewer calories and fat than the chicken sausage. Also, the smoked flavor gave the salad such a fantastic taste, that I'm glad I changed meats. This is a very flavorful salad, and it actually makes you feel like you're not eating a salad at all. I was actually full when I finished it! I read some reviews that the vinegar flavor in the dressing was too strong. I actually agree. I ended up adding more maple syrup to it to dilute some of the vinegar flavor. So if you like more vinegar, leave the recipe as is. If you want it sweeter, as I said, add more syrup. I only made about half of what the recipe called for, but I have two more servings in the fridge. I have no idea how it's going to taste tomorrow. Hopefully it's still yummy when it's reheated. When you cook the potatoes, make sure that you don't overcook them for one thing, and for another, make sure that you cut them up into more pieces. The recipe said to just cut the potatoes in half. I'd quarter them instead so you don't get such a heaping chunk of potato in each mouthful. Overall, it was a tasty recipe without leaving you feeling guilty.
Thursday, March 21, 2013
2 servings Special K/Cheerios cereal with fat free milk
1 packet apple cinnamon oatmeal
1 yoplait light
2 1/2 servings Special K Cereal
1/2 bagel with light cream cheese
1 peanut butter granola bar
1 1/4 serving pretzels with peanut butter
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