Spicy Lime Coleslaw

Spicy Lime Coleslaw

(Makes about 4 servings, recipe can easily be doubled. Adapted from Spicy Mexican Slaw with Lime and Cilantro that was originally found in Fine Cooking Annual 2008.)

1/2 head green cabbage, thinly sliced then coarsely chopped
1/2 head red cabbage, thinly sliced then coarsely chopped
1 cup grated or shredded carrots, lightly chopped (I like matchstick carrots in a bag, which are a bit thicker than grated carrots)
1/2 cup sliced green onion (about 4 green onions sliced)
4 T mayo (I used 2 T full-fat mayo and 2 T light mayo)
3 T fresh squeezed lime juice (I used my frozen fresh lime juice)
1 tsp green Tabasco sauce (or use other hot sauce of your choice)
salt and fresh ground black pepper to taste

Thinly slice and then chop the 1/2 head of green cabbage and the 1/2 head of red cabbage and place in bowl. Grate and chop the carrots (or use matchstick carrots like I did and coarsely chop them.) Slice green onions and put carrots and green onions in the bowl with cabbage.

Whisk together the mayo, light mayo, lime juice, and green Tabasco sauce. (Taste the dressing to see if you want it a bit more sour or spicy.)

Salad can be prepared to this point and kept in the fridge until you're ready to serve it (even for a few days if it's in a sealed container or bag with the dressing in a separate container.)

Just before serving, mix desired amount of dressing into the cabbage mixture, season to taste with salt and fresh-ground black pepper, and serve.


This printable recipe from KalynsKitchen.com.

Super Cute Digital Art - Ellie Lash

If you are a digital scrapper like me (although I haven't done anything in awhile), take a look at the CUTEST digital art around!  I just love this gal's stuff.  Although it's a bit "young" for a lot of my layouts since my kids are older, I still love to see what she has.  You can buy it here.   http://ellielash.com  All this art can be purchased and uploaded to Heritage Makers as a "photo" and used in your layouts.  Although, you will not be able to upload this art into the Template Gallery since it is copyrighted.

VLCD 29 (Day 31)

I gained 2 pounds.  My cheat day did show up two days later obviously.  I also think any eating at night causes problems.  Jeff made strawberry "smoothies" (more like puree) last night.  It's an approved recipe but not good at night.  We both seem to do bad when eating at night.  We also have had "chili" (a ground beef and tomato approved dish) quite often.  Tomatoes can sometimes cause a stall, and I think we've had that a few too many times.  Still, I feel better overall that I'm pretty much staying within what I should and I'm not looking back, just moving forward.  So, I'm back to 18 pounds lost.  My goal is to at least hit 25 before then end!  If all I can do is 25 each round that will still make a difference.

VLCD 28 (Day 30)

As it turns out, my stressing wasn't necessary.  I went ahead and "took a day off" and ate dinner with everyone else.  I didn't have seconds.  I didn't over do it.  I even ate 3 cinnamon bears afterward while prepping for Boo's party.  Jeff reminded me what I did was not "bad".  It was a choice.  He is sick of feeling bad about food and realizes it's just a choice you make.  We are just now very aware of the consequences.  He wants to enjoy his food but also take responsibility for it.  It was a great reminder.  So... I enjoyed my dinner and knew I may have to work extra hard because of it.

Well, I lost a pound!  I'm back to a total of 20 lbs lost.  I exercised for 40 minutes just to help the calorie burning a for today and I'm back on track.  Eating what I did didn't seem to shake things up too bad.  Jeff said too, that lots of diets have cheat days built right in and that maybe my body needed a little shake up.  He is looking forward to doing that in the future.

Although sometimes weight can come 2 days later, I am prepared for that, but in the end I'm glad I went ahead and ate what I wanted.  It helped me relax and mentally take on the next two weeks.

Crockpot Pumpkin Chili

Another great recipe from http://kalynskitchen.blogspot.com/  This can easily be adapted to food storage items by using freeze dried ground beef, peppers, onions, garlic, spices, sour cream, and cheese.  This is also a great recipe for dieters (South Beach, Phase 3 of hCG, etc).

Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans
by Kalyn Denny
(Makes 6-8 servings, recipe adapted from Pumpkin Chili at Eclectic Recipes.)

I used a 3 1/2 quart slow cooker and it was quite full so any 4 - 5 quart size would also work.

2-3 tsp. olive oil (depending on your pan)
1 lb. ground beef (use ground beef with 10% fat or less for South Beach Diet)
salt and fresh ground black pepper, to season meat
1 medium onion, diced
1 green bell pepper, diced
1 T minced garlic
1 T ground cumin
1 T chili powder (I used mild chili powder from The Spice House, note this is a blend of spices and not ground chile pepper.)
2 tsp. ground Ancho chile pepper (or use a little more chili powder if you don't have this)
2 tsp. dried cilantro or 2-3 T chopped fresh cilantro (optional)
1 tsp. dried oregano
2 tsp. Spike Seasoning
2-4 oz. diced green Anaheim chile peppers (I only used 2 oz, but if you like it spicy use the whole 4 oz. can)
3 cups homemade beef stock (or use 2 cans beef broth)
1 can (15 oz. can) red kidney beans, rinsed with cold water
2 cans (15 oz. cans) black beans, rinsed with cold water
1 can pumpkin puree (15 oz. can, not pumpkin pie filling!)
2 cans petite diced tomatoes with juice (14.5 oz. cans)
grated cheese for serving if desired (I used Mexican 4 cheese blend, a mixture of low-fat cheeses)
sour cream for serving if desired (I used light sour cream)

Heat a small amount of oil in a large heavy frying pan, add ground beef, season with salt and fresh ground black pepper, and cook until the beef is well browned. Add browned meat to the crockpot.

Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften. Add minced garlic, ground cumin, chili powder, ground Ancho chili pepper, dried cilantro, dried oregano, Spike Seasoning and diced green chiles and saute a couple minutes more. (Sauteeing the spices and chiles helps release the flavor, so don't skip this step.) Put the onion mixture into the crockpot, then deglaze the pan with the beef stock and add that to crockpot.

While onions and peppers are cooking, drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. (This removes excess starchiness and makes the beans easier to digest.) Add beans to the crockpot. Add canned pumpkin and diced tomatoes with juice.

Stir the mixture to combine ingredients, then cook on high for 4-6 hours, (or 8-10 hours on low) stirring a few times if you're home. (I cooked my chili about 4 1/2 hours on high and it was perfect, but crockpots can vary greatly as to how hot they get, so adjust the cooking time depending on your own slow cooker.)

Serve hot, topped with grated cheese and sour cream if desired. This chili will be even better after it's been in the fridge overnight, and also freezes well.

Amber's Cheesy Potatoes & Ham

8 to 10 potatoes, skinned and sliced about 1/4 in thick (less potatoes if they are large)
1 lb of ham sliced thin or small cubes
1 cup of sour cream
1 can of cream of mushroom soup
3 cups of sliced cheddar cheese (or how much you like)
1 Tb of garlic powder

Layer ham and potatoes in a large crock pot.  Mix cheese, sour cream, soup, and garlic in a large bowl, then spread evenly over potatoes and ham.  Stir ingredients every so often while cooking.  Cook on low 8-10 hours.
This can be cooked for 1 hour in an oven at 400 degrees, just reduce amounts above to fit in a 9x13 pan.
Feeds 8-10

VLCD 27 (Day 29)

I weighed myself today and found I gained a pound!  Even after an apple day this week - NO LOSS, and a pound GAINED!  Now I'm back to only losing 19 pounds.  It is sooooooooooo frustrating.  I had such a positive attitude thinking my apple day would do the trick, especially since I lost 4 pounds after the first time.  It seems my body stalls (BIG TIME) every 10 pounds.  This just means it will take twice as long to lose.  Ugh!  I was doing okay today thinking I'll just do another apple day and this will do the trick.  I was perfectly fine, totally okay with just apples (again).  That's when I smelled the dinner Brenna chose for her birthday.  It's one of my favorites (I'll post it).  Now, after this horrible week, a little "cheating" doesn't seem so bad.  If I have to fight off the weight, why not fight off the yummy dinner I made while I'm at it?  Right?  Sigh.

I don't know what to do.  Maybe I'll weigh myself, say a prayer, and then decide.  I was able to pass on a great luncheon (during my apple day no less).  I sacrificed, looking at all that great food thinking I would be skinnier the next morning and it would all be worth it.  No such luck.

Anyway, today is a very tough day and I don't know what to do.

Fabulous Brussels Sprouts

This is a great blog with tons of great recipes. Jeff loves Brussels Sprouts so here is another good one
from

http://crockpot365.blogspot.com/2010/10/very-best-brussels-sprouts-ever-slow.html

THE BEST BRUSSELS SPROUTS RECIPE IN THE WORLD!!

by Stephanie ODea

LOL. sorry. I must have been channeling my inner infomercial guy.

but they really are super tasty...

The Ingredients.

serves 6

1 pound brussels sprouts

3 tablespoons butter

1 tablespoon Dijon mustard (ooh la la, fancy)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup water

The Directions.

Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. This is a good, and not something to worry about!

The Verdict.

My newly-turned-nine-year-old's favorite food is brussels sprouts. And artichokes. She has learned (sadly, through peer pressure) to no longer give this as an answer when asked what her favorite food is because many, many people dislike these little guys.

If you're on the fence about brussels sprouts, I urge you to try them prepared like this. The Dijon gives a fantastic savory taste and is really quite wonderful.

and hey. At least they aren't beets... 

bwahahahahahaaaaa!!!

Stephanie O'Dea is the NYT best-selling author of Make it Fast, Cook it Slow: The Big Book of Everyday Slow Cooking and More Make it Fast, Cook it Slow: 200 Brand New Recipes for Slow Cooking on a Budget.

VLCD 25 (Day 27) - 20 Pounds Lost!

I am not sure where I got off on my counting but technically I HAVE lost 20 pounds so far!  How did I not see that?  Anyway, so today is a day for rejoicing regardless of anything else!

No weight loss on the scale this morning, so today is an apple day for me.  I'm thinking this stall (1/2 pound yesterday, nothing today) is due to constipation and water retention again.  We've been super good, no dairy, avoiding mint, very few tomatoes, and everything on the up and up.  So, I'm doing an apple day to kick start things again.

I'm not losing hope and know all this is normal.  I still am doing great, all things considered.  Hooray for hitting my first milestone!

Apple Cake

A recipe snatched from my friend LeAnna

Apple Cake

Ingredients:

3 cups all-purpose flour OR 1 cup whole wheat flour & 2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups white sugar
1 teaspoon baking soda
1 tbs spoon ground cinnamon
1 tsp nutmeg
3/4 cup canola oil OR applesauce
2 tsp vanilla extract
3 eggs, beaten
4 cups chopped, peeled apples
1 cup chopped walnuts (optional)

Glaze:
1 1/4 cups packed brown sugar
1/3 cup milk
1/2 cup butter
1/8 tsp salt

Directions:

1. Preheat ovent to 350 degrees F. Grease & flour 9X13 baking pan.

2. In a large bowl, sift together flour, sugar, salt, cinnamon & nutmeg. Make a well in the center & add oil, eggs & vanilla. Mix well (bater will be very thick). Fold in chopped apples and nuts. Spread into 9X13 pan.

3. Bake @ 350 degrees for 40-50 minutes or until toothpick inserted into cake comes out clean. Glaze while still hot.

4. To make glaze: In a saucepan, combine brown sugar, milk & butter. Bring to a boil & continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while still hot.

*It's pretty rich with the glaze so if you want to cut back on the sugar/sweetness, it's great without!

Low Sugar Whole Wheat Pumpkin Muffins (and more)

This is a great blog with lots of low sugar recipes.  Here's a good one for the season!  Lots of other recipes at the bottom of the post.

from http://kalynskitchen.blogspot.com

Recipe for Low-Sugar and Whole Wheat Pumpkin Muffins with Pecans

This week I got an e-mail from a reader named Sommer asking if I had a South Beach Diet Friendly recipe for pumpkin bread or pumpkin muffins. I can't always take recipe requests but Sommer's timing was great, because I'd recently written about Pumpkin Recipes for Cupcakes, Cookies, Cakes, Bread, and Muffins at BlogHer.com, and I'd been thinking about making pumpkin muffins or bread ever since. The muffins I came up with were adapted from a recipe in The Splenda World of Sweetness, a cookbook my blogging friend Amy Sherman sent me years ago, and happily they were a success from the first batch (which is pretty rare for me when it comes to baking!

I used all white whole wheat flour and Splenda with just a touch of brown sugar, and the pumpkin puree in the muffins would be considered a "good carb" but I'd still say these muffins are something where you'd need to use portion control if you're trying to lose weight. The most South Beach Diet friendly version would be the ones made with all Splenda, but even with the small amount of brown sugar I used they're lower in sugar and more healthful than most pumpkin muffin recipes you'll find. If you need something a bit less sweet to feed the little goblins on Halloween morning, this might be just the thing. (Of course you can also make the muffins with a combination of sugar and brown sugar if you don't care about making them lower in sugar.))

I used pecans, but I think walnuts or almonds would also be good in these muffins. Coarsely chop 2/3 cup nuts to go in the muffins and finely chop 3 T nuts for the topping.

Mix the finely chopped nuts with 2 T Splenda and 1 T brown sugar to make the topping.

In a medium-sized bowl, mix together white whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.

In another bowl whisk together the pumpkin puree, Splenda, brown sugar, oil, buttermilk, egg, egg white, and vanilla.

Stir the wet ingredients into the dry ingredients. As you can see from this spoon standing up, the batter will be stiff! Then fold in the coarsely chopped nuts.

Spray muffin tips or silicone muffin cups with nonstick spray, then fill cups with batter and top each with a heaping teaspoon of the topping mixture.

The cookbook said 15 minutes baking time, which must have been a typo because I baked my muffins at 350F/175C and it took 27 minutes until the toothpick came out clean.

Low-Sugar and Whole Wheat Pumpkin Muffins with Pecans
(Makes 12 muffins, recipe adapted from pumpkin muffins in The Splenda World of Sweetness.)

2/3 cup + 3 T pecans (or use any nuts of your choice)
2 C white whole wheat flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice (see note below for substitute for this)
1 tsp. ground cinnamon (I use Saigon Cassia Cinnamon from The Spice House)
1/4 tsp. salt
1 cup pumpkin puree (I used canned, but you can make your own pumpkin puree)
10 T + 2 T Splenda (or use regular white sugar if you don't care about making the muffins low-sugar)
2 T + 1 T brown sugar (or replace all the brown sugar with Splenda if you want to reduce the sugar even more)
1/4 cup grapeseed oil (or canola oil)
3/4 cup buttermilk
1 egg + 1 egg white
3/4 tsp. vanilla

NOTE: If you don't have pumpkin pie spice you can use 1 tsp. ground ginger, 1/2 tsp. ground Allspice, 1/4 tsp. ground nutmeg, and 1/4 tsp. ground cloves to equal 2 tsp. pumpkin pie spice.)

Preheat oven to 350F/175C and spray muffin tins or silicone muffin cups with nonstick spray. Coarsely chop the 2/3 cup of pecans and set aside. Finely chop the 3 T pecans, combine with the 2 T Splenda and 1 T brown sugar, and set topping mixture aside.

In a medium-sized bowl combine the white whole wheat flour, baking soda, baking powder, pumpkin pie spice (or combined spices as described above), cinnamon, and salt.

In another bowl whisk together the pumpkin puree, 10 T Splenda, 2 T brown sugar, oil, buttermilk, egg, egg white, and vanilla. (The mixture will be stiff.) Fold in the 2/3 cup chopped nuts.

Fill muffin cups with batter mixture, sprinkling a heaping teaspoon of the topping mixture over each muffin. Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. (I baked my muffins exactly 27 minutes.)

These muffins were light and just slightly sweet, with a good flavor that reminded me of pumpkin pie. I put half my muffins in the freezer (to help with portion control) and I'll reheat them for about a minute in the microwave when I want to eat one later.

Printer Friendly Recipe
South Beach Suggestions:

Using white whole wheat flour, grapeseed oil, and mostly Splenda makes these muffins a better choice for the South Beach Diet than most pumpkin muffin recipes, but definitely a version made with all Splenda would be best for the diet if you're actively trying to lose weight. Made with all Splenda these muffins could be an occasional treat for phase 2 of the diet, and if you used partly brown sugar like I did, they're probably best saved for phase 3.

More Low-Sugar Muffins You Might Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemonfrom Kalyn's Kitchen
Low-Sugar and Whole What Mango Walnut Muffins from Kalyn's Kitchen
Low-Sugar and Flourless Zucchini Muffins with Pecans (Gluten Free)from Kalyn's Kitchen
Low-Sugar and Whole Wheat Peach Pecan Muffins from Kalyn's Kitchen
Low-Sugar and Whole What Zucchini Muffins with Pecans from Kalyn's Kitchen
Low-Fat Sugar Free Sesame Banana Muffins (Gluten Free) from Gluten Free Bay
Sugar-Free Colombian Cocoa Muffins from The Perfect Pantry
Sugar-Free (or not) Peach and Vanilla Muffins from Fat Free Vegan Kitchen
Banana Spice Muffins (Gluten Free) from Ginger Lemon Girl
Banana Walnut Muffins from A Dash of Sass
(Want even more recipes? I find these recipes from other blogs usingFood Blog Search.)

Whipped Cauliflower

Another one for Thanksgiving so Jeff and I can skip the mashed potatoes.

Whipped Cauliflower

1 medium head cauliflower, cut into florets
1/4 cup milk

1/2 cup sour cream

1 tsp garlic powder
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon white pepper

Top with cheddar cheese and bacon

Directions:
Place cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly.
Place the milk, sour cream, and oil in a blender or food processor. Add the cauliflower, garlic, salt and pepper; cover and process until blended. Transfer to a bowl. Serve immediately.

VLCD 24 (Day 26)

Ugh!  Only 1/2 a pound!  I'm only a 1/2 pound away from 20 lbs lost.  Jeff is slowing down and I've slowed down a bit this week, but that's also typical.  Losing 1 lb a day isn't the norm from what I read.  Some say it is, but in all reality, that's more of an average, and not as typical for women.  Jeff has lost over 40 pounds in 26 days, but he has a lot more to lose, and he's a man.  I'm jealous, but just have to plug along.

I will not be presumptuous and assume I'll hit my mark tomorrow.  I may have an apple day ahead.  But, at least it's still dropping.

A new cookbook we were given by friend has proven to be God-send.  Having variety in our meals, and flavor, has made a huge difference in doing a 43 day cycle.  Without it, the thought of another 43 day cycle makes it feel almost impossible.

VLCD 23 (Day 25)

I didn't lose as much yesterday.  I think the cottage cheese slowed me down.  I only lost about 3/4 of a pound but counting it as 1/2.  I just read today that eating too much cottage cheese can slow progress.  Darn.  I really love cottage cheese as my quick meal fall-back.  So, today we were strict and stuck with chicken and fish.  That seems to be the most appetizing at the moment, too.  The steak we had recently seemed fatty and really made me sick to my stomach (smell, taste).  I just can't red meat like I used to.  I am really preferring fish, shrimp, and chicken (cold in salads).

So, I'm down 19 pounds in 25 days.  If I can lose 1 lb tonight/today, I will wake up tomorrow at my first milestone!  20 pounds!  Wish me luck!

Black Beans with Cilantro

by Kalyn Denny


Black Beans with Cilantro

(a Crockpot recipe, about 8 side dish servings)

4 cups dried black bean
(beans must be soaked overnight)
6 cups chicken stock
(either homemade or canned)
2 T dried cilantro
1 T garlic powder
(or use 2 T chopped fresh garlic)
1 cup chopped fresh cilantro
(measure after chopping)

The night before you plan to cook this, rinse beans and pick out broken pieces. Place beans in a large pot, cover with cold water by several inches, and soak overnight.

The next morning, drain beans, then place beans, chicken stock, dried cilantro, and garlic powder or fresh chopped garlic in Crockpot slow cooker. Cook all day on low, 8-10 hours. (If you don't have a Crockpot, combine ingredient in a large, heavy pan and simmer on low for about 2 hours.)

Wash fresh cilantro and dry well. (I used a salad spinner.) Chop enough cilantro to measure one cup. When beans are well softened, turn off Crockpot and stir in fresh cilantro. Serve immediately, garnished with additional chopped cilantro if desired.

Brussels Sprouts Salad

Another idea for Thanksgiving...

Brussels Sprouts Salad

Ingredients:
1 1/2 pounds Brussels sprouts, trimmed and halved
2 green onions, chopped
1/2 cup olive or vegetable oil
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 head red leaf lettuce or radiccio, torn
2 tablespoons slivered almonds, toasted

Directions:
Place 1 in. of water in a saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse with cold water and pat dry. Place sprouts and onions in a bowl; set aside.
In a small bowl, whisk the oil, lemon juice, mustard, salt, thyme and pepper. Toss lettuce with 2 tablespoons of dressing; place in a large shallow serving bowl. Pour remaining dressing over brussels sprouts and toss to coat; mound on lettuce. Sprinkle with almonds.

Non-edible Lobster

Is this not the cutest costume!  I would never want to eat this lobster!

Too cute!!!!!

Double Layer Pumpkin Cheesecake

For Thanksgiving! The one day I WILL cheat enjoy a day off.

Double Layer Pumpkin Cheesecake

Ingredients:
2 (8 ounce) packages cream cheese, softened (room temperature)
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree (or pumpkin pie filling and omit the spices)
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions:
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

VLCD 22 (Day 24)

I noticed that I need to take 60 drops per day to feel normal. When I am at this amount I rarely get hungry, lose more, and have less energy problems. Some may disagree with this, but this works for me. I realize some of my plateau problems are due to switching hCG products and going by the bottle directions. I realize now that I need to stick with 60 drops.

My plateau seems to have ended and I have lost 4.5 lbs in 3 days!  I have now lost 18.5 lbs in 24 days!  I can't wait to hit the 20 lb mark!  

We are doing 43 days for Phase Two.  We've studied up on what we can eat in Phase 3 and are getting excited.  It will be easier to eat as a family, and nice to have creamy foods again.  I'm not craving bread, but when I eat the Melba toast it feels like I'm eating a whole loaf of bread it seems so filling and satisfying.  Hopefully that means I will be able eat some bread eventually without eating an entire loaf!

We had Tilapia and Asparagus for dinner.  The Tilapia has a wonderful sauce and was just divine!

I did eat cottage cheese today with tomatoes and am watching to see how it affects me over no dairy.  I'm hoping it doesn't "hurt" me because it's a really nice fall back when I don't have time to cook.

VLCD 20 (Day 22)

I lost 2 pounds.  Down 16 pounds total.

I think I need 60 drops total.  I seem to feel better at that amount and don't usually get hungry.  I found out that even a Kalamata olive and rotisserie chicken are NOT ok.  It stalled/made me gain one pound by eating it.  I can't afford to allow any fat in my diet right now in order for the hCG to utilize my fat stores.

I've been really careful the past 2 days on what I'm eating.  Now I wonder about the Melba toast and Grissini.  So far it doesn't seem to affect me but I'm staying on the look out.

VLCD 19 (Day 21)

Well, the "apple day" did do it's job but I'm back to gaining again.  One pound yesterday and one pound today.  Basically I've made no progress for over a week.  It's very frustrating and confusing.

Couple reasons why I think this could be happening;

1.  Water retention and constipation (I think I'll take some herbal remedies for this).
2.  I ate some rotisserie chicken 2 days in a row and 1 Kalamata olive one day.  Wondering if the fat in these threw me off.
3.  I dropped my amount of hCG to what the bottle says, but read in one of the instruction books that if you are experiencing a plateau to go ahead and take more drops.

So, I'm not giving up, but I will be watching what I eat more carefully, start walking/light working out, and upping my drops.

I have to make progress or I don't see how all this can help me long term.

VLCD 17 (Day 19)

The "apple day" did the trick!  I lost 4 pounds!  (Beware, bodily functions mentioned.)  Part of that was constipation and water.  The apples really cleaned me out.  I even felt different this morning.  Boy, you can sure tell when you retain water when doing this.  It's very interesting.

I feel normal now and not so distressed.  I am hoping tomorrow will bring my normal 1 pound weight loss, like usual.

I went visiting teaching today, and enjoyed visiting with these sisters.  It was nice to use a conference talk as my lesson.  I loved re-reading the talks, very inspiring.

GCBC Week 3

Sister Wixom's talk was a wonderful reminder to focus on my children and make sure to take advantage of every gospel teaching moment.

I loved this quote:

"The world will teach our children if we do not, and children are capable of learning all the world will teach them at a very young age. What we want them to know five years from now needs to be part of our conversation with them today. Teach them in every circumstance; let every dilemma, every consequence, every trial that they may face provide an opportunity to teach them how to hold on to gospel truths."

I know it is my responsibility to teach my children the gospel.  I am grateful for Church and that by taking them each Sunday I am giving them a gift to last a lifetime.  We have also been better about having Family Home Evening.  This effort and trying to pray and read scriptures more faithfully has also made a difference to the spirit in our home.

I can also testify to having dinner (at the dinner table) together as a family works miracles.  It has created such a wonderful feeling as we share our day with one another.  We share one thing we learned, and one way we served someone else.  I love to hear the kids' examples, and love reminding them of things they did to serve without realizing it.

At our last Family Home Evening we decided to do more activities as a family (the kids all felt we needed to do more).  One thing we decided was to "Spook" our ward members with treats and ringing their doorbell and running.  The kids LOVED it and it was so much fun.  Those little times together really make parenthood enjoyable.

GCBC Week 2 (a little late)

I am doing a little General Conference Study "Book Club" online.  Week One is on Elder Holland's talk "Because of Your Faith."  He is my favorite apostle and always seem to get choked up every time he speaks.

He spoke of his love and gratitude to every member's efforts in the Church.  He acknowledged all of our sacrifices and love for one another.  I was touched by his recognition of even the "smallest" callings and how grateful he is to every person who serves.

We do laugh at some of the silly things we do, like making casseroles and green Jell-O, but those things brighten the day of so many who are in need.  Those little acts of service always make a difference, especially when you don't have the strength to move forward.  I have appreciated those little things along the way, especially when having babies.  It meant so much to have someone bring a warm meal.

I'm also grateful that the leaders of our church are praying for us.  I know I am blessed because the most spiritual people on this Earth, closest to God in his direction for us, are praying on my behalf.

VLCD 16 Day 18

Today is NOT better (according to my weight loss).  I gained 2.25 pounds!  I emailed my yahoo group for advice but am feeling very discouraged.  Today is Fast Sunday so it's perfect for an "apple day." So, that's what I'm doing.  Hopefully that will kick my body back into gear.

VLCD 15 (Day 17)

I'm kind of depressed and trying not to mope about my PLATEAU!  I lost nothing yesterday and only .25 today.  I talked to my friend (a nurse) and she reminded me this is very normal especially at this time period and amount lost.  It still stinks.  If we have another bad day (Jeff only lost 1/2 pound today), I'm planning an "apple day", which consists of 6 large apples and water.  It helps kick start the weight loss again and gets rid of any water weight.  I'm not looking forward to it, but can't stand the fact I see no movement on the scale.

On a good note, we had crab legs and spinach for dinner.  We painted our guest room and put carpet in.  It looks great.  Oh, and I got some new dining room chairs that we will stain to go with our "new" table.

On another bad note, I can't find my debit card.  Ugh.

Tomorrow will be better!

Ding Dong Ditch

We did a little fun family activity tonight.  A little Halloween "Spooking", or Ding Dong Ditch with treats.  We've done this for a lot of years, but this time the kids were old enough to remember all going together to ring doorbells and run.  We made Rice Crispie treats with pumpkin candy corn on top, and Monster Cookies.  We have a few more runs to make tomorrow (it got too late).  Red (middle son) said, "Can we do this every night?!"  Too fun!

Monster Cookies

½ lb. butter or shortening

1 lb. brown sugar

2 cups white sugar

6 eggs

2 cups peanut butter

Cream together then add:

½ tsp. vanilla

1/3 cup corn syrup

12 oz. chocolate chips

Chopped walnuts (optional)

4 tsp. baking soda

9 cups oatmeal

1 lb. M&M’s

Mix well.  Make big cookies.  6-8 per cookie sheet.  Bake at 350 for 12-18 minutes.

VLCD 12 (Day 14)

We ran out of Hcg awfully quick with this brand http://www.myhcgplus.com/ .  The bottle was gone in less than two weeks (about 10 days)!  Crazy.  We bought more from http://herbsfirst.com/ (my usual herbal source) and have noticed some big changes.  First, the price was about half.  Second, we've been taking the Hcg according to the directions with the bottle.  We took 60 drops per day with our old brand, and the new brand suggested 30.  We noticed we didn't lose like we did with the first, but I have noticed a dramatic energy change.  I have no fogginess, and the tiredness is almost nothing.  We upped our drops to 60 today to see the weight loss tomorrow.  We'll see, and we are going to give it a week or so before deciding which is best.  So far our second drops seem to work much better for me.  Jeff hasn't noticed an improvement.  We are hoping doubling the drops will give us the normal poundage lost tomorrow.

So far I am down 13 pounds in 13 days.  I lost only 1/2 a pound yesterday and today.

Personal Progress by Proxy

This is a lovely example of service. Doing for someone else what they cannot do for themselves, just as Christ has done for us.

Diet Dilemma

We were invited to a Mexican barbecue last night.  One of Buzz's (my oldest son) friends invited us to have dinner with his family.  They are a wonderful family, and we had been wanting to get together with them for a long time.  They are people we would love to fellowship, but mainly just wanted to create a stronger friendship with them since we both are happy our boys have found such a good friend in each other.

As we were on the phone with them, Buzz was concerned that we couldn't go since we were on our "diet."  I told him, just accept the invitation and everything will be ok.  I talked to a friend about our dilemma and she advised us against cheating, and suggested we bring our own food.  Since this family is a traditional Mexican family, we felt we'd be better off just being gracious and eat the food but go super small on any carb or sugar, and focus on the veggies and meat.

On the Menu -

Carne Asada

Grilled drumsticks (Mexican seasoning)

Spicy Sausages

Beans and Rice

Salad

Grilled Onions

Grilled Jalapeños

Guacamole

For dessert - cake & cheesecake

We were still nervous about what kind of ramifications this would have on the protocol.  Would this screw up everything we'd accomplished so far?

We went, and both ate less than we normally do.  We even ate dessert, but both had a hard time eating much of it.  We had a wonderful time with them, and are excited to grow this friendship.

So, we woke up this morning nervous to find what would be on the scale.  Jeff gained 2 pounds (not too bad).  Drum roll.... I didn't gain anything!  That's quite promising considering that's probably the outcome I'll have in the future after losing the weight.  I will probably be able to eat what I want (including a little dessert) and not gain weight - on occasion and with moderation.

We have decided to lower our calories today and drink tea and water all day, and just have a roast and veggies for dinner.  We are hoping that jumps us back into the good pattern we were in.

My Biggest Loser Experience

We can finally let the cat out of the bag!  We tried out for Biggest Loser.  My sister-in-law had tried out before and even made it on the show as an alternate and their first taping for Season 10.  Because she did not make it on the show they gave her a VIP pass to come back for Season 11 and get another interview by the casting directors (skipping to the front of the line).  They loved her but she needed a partner for Season 11.  She recruited Jeff while we vacationed together over the summer.  He was a hard sell even though he has always wanted to go on the show ever since he started watching it.  She really felt like they had a shot as a team.  

So, we all made plans to go to the casting call (mid-July) in Portland.  Jeff and Nikki got right in and had their interview.  During the interview they discovered Jeff had an overweight wife.  They seemed very interested in that but he told them I was not interested in being on the show.  They didn't feel like the interview was a slam dunk so Nikki recruited others just in case.  They had really wanted to pair her with another military wife.  Obviously they thought both Jeff and Nikki should be paired up differently.  

There was still time before casting calls were over and I could see Jeff's window of opportunity closing.  I decided to swallow my pride and get my buns down there for an interview.  I did not want Jeff to lose out on an opportunity like this, especially since he wanted it so bad.  I thought the whole idea of being on the show humiliating and torturous, but I was willing to do just about anything to help him on his quest to change himself - tv show and all.

I was able to zoom right in and instantly get an interview.  The casting director seemed to love hearing about my experiences (homebirth, busy mom, feeling like an ugly duckling in my family), and I felt that the interview went really well.  I was right.  I got a call that evening for on-camera interview for Jeff and I.  

Then the downturn happened.  Nikki saw her dreams falling apart as the show wanted us instead of her and Jeff.  She was crushed.  We all felt just awful.  She talked it out with her mom, and although was still having a really hard time, she knew the Lord had a plan for all of us.  That night and the next morning were very emotionally rocky for all 3 of us.  As we discussed our struggles and why were all here at this moment we realized this experience (good outcome or not) was a turning point.  We all wanted the same goal - to change our lives.  We discussed our different struggles and knew that whoever ended up on the show we'd support 100%.  Luckily Nikki was able to recruit a friend to be her partner and got her own on-camera interview.  Both our on-camera interviews went well, and were given "pink slips" to do our home videos and complete the paperwork and background check (lots of interview questions, legal stuff, and a bio).  

Although our on-camera interview was a success, we were emotional basket cases through most of it.  The whole weekend brought up lots of emotions.  Jeff was truly perfect for the show because his heart was in it.  I had to admit the whole thing scared me, but I'd do anything for him, including showing my fat on national television.  They were concerned I didn't weigh enough, but in the end we still got the go-ahead.

We spent the next week doing our video.  Although we had fun with the kids, it was pure torture being on camera.  It made me sick to see myself on video, especially since I hide as much as I can in photos.  Plus, they want you to video yourself eating, playing around, and as modestly exposed as you can get to truly see your fat on camera.  Yuck!  It was awful.  We sighed a huge sigh of relief when that was mailed off and over with.

Then we played the waiting game.  Three months we waited.  Since Nikki had experience with this before, she understood the basic timeline for things.  She emailed the casting company for an update and found out she and her partner didn't make the show.  She suggested we do the same - so I sent an email as well.  It took them 3 days to get back to me, but finally we got the "we're sorry and thank you for participating" email.

It was quite the roller coaster ride.  After that emotional weekend Jeff and I both made the decision to change  no matter how hard.  Those 3 months were torture since we wanted to start our weight loss plan right then.  We held off since we didn't want to lose weight if we actually made the show (especially me, since even losing a little might make me "not big enough" for Biggest Loser).  Nikki too, doesn't seem big enough for the show, but evidently how big you are doesn't automatically make you a good candidate.  They want "story" and personality along with weight.  

The journey was long, and I'm relieved we didn't make it.  I'm sad for Jeff though.  He wanted it so bad.  I'm glad it's all over now, and we both decided we'd never do it again.  It was too emotionally draining, and horrible having to stay fat in order to make the show.  Jeff is dealing with his demons slowly and painfully as we pursue our new course.  I'm doing fine with the changes, and fully resolved in sticking with our weight loss plan.  I think because food isn't as "mental" with me as it is Jeff, I'm having an easier time.  I have PCOS (Poly Cystic Ovarian Syndrome), so weight and metabolism are all interwoven in a different set of problems for me.  I've always thought of it as a curse, but in a lot of ways I'm blessed.  Once on a course that works I am able to change pretty easily.  When weight isn't related to a health problem it's 10 times harder to overcome.  Either way, we are fully committed to getting healthy together.  We are a team no matter what.  Biggest Loser or not!

VLCD 6 (Day 8)

I'm down another 2 pounds!  That's 9 total in 8 days.  I'm feeling pretty good, each day with more energy.  My hubby is down 20 pounds!  He's struggling a lot more with cravings (I haven't really had any).  His high numbers are really helping him keep going.  We are both working on all those urges to fall back into old habits like eating at night.  It's so hard for Jeff but with the two of us doing it, it makes it easier.

A Great Snack

I introduced my friend to freeze dried food when I took her to a local food storage store.  She says her kids are enjoying it and taking it for "on the go" snacks.  We have also enjoyed these, especially strawberries and pineapple.  I used to feed this to my kids when they were toddlers and needed snacks throughout the day.  They LOVED it, and it's a much better alternative to Fruit Loops and marshmallows.  Little to no mess, healthy, and tasty, a perfect snack for kids.  Now that my kids are big, it's great for snacks after school, on the go, in a trail mix, or rehydrate it and use it in meals.  It's great to have on hand.

My freeze dried broccoli came today, and I'm happy to add that to my food storage.  Broccoli is an ingredient in my Food Storage Meals.  I will eventually get my recipes posted.  I am working on a partly vegetarian 3 month supply of meals (Food Storage Meals), along with my 1 year supply of food.

VLCD 4 (Day 6)

I'm down a total of 6 1/2 pounds in less than a week.  I know some of that is water weight, but everything is working!  My energy is increasing.  I don't crave sweets.  Most of the time I'm not hungry either.  Next round I will eat more fat (in the two loading days) like I'm supposed to.  It helps curb the hunger.  Overall I see drastic differences in how I feel versus the time I no-carbed.  This is much easier.  The food is good, too!

Some good habits I've started back into are;

1.  Portion control - the portions I have to eat on this plan aren't any different than what I should be eating normally.  So, this gives me a visual example of what I should eat every day the rest of my life.

2.  Menu planning - this saves money on not eating out, and overspending at the grocery store.  Plus, I don't have to stress so much when it's time to make dinner.

3. No night-time eating - this is a huge step in the right direction for me since this had become a very bad habit.

I'm feeling pretty positive, and feeling that I will be able to add back in my walking very soon.

My Goal for Next Fall

I want to run (not just walk) the 5K during the Women's Fitness Celebration next fall!  I have been wanting to do this for awhile, but couldn't due to my lack of consistent exercise last year.  Since weight loss is already moving along, I want to add this goal to my exercise plans.

I found this blog post helpful for ideas on beginning. (Mormon Mommy Blogs)
http://mormonmommyblogs.blogspot.com/2010/10/5-steps-to-your-first-5k.html  (below)

5 Steps to Your First 5KFor many of us the fitness goals we made at the beginning of the year got thrown out the window months ago.  With the vacations, summer camps, and other activities it is difficult to find time for a regular workout routine during the summer.  As the kids go back to school in the fall many people find it easier to stick to a structured schedule. 

Autumn is my favorite time of year to run!  It doesn't have the snow and freezing temperatures of winter, the allergies of spring, and the unmerciful heat of summer.  Those fall days when all you need is a long sleeve t-shirt or lightweight jacket are perfect for running! 

It's time to plan your first 5k (3.1 miles)!

Scared?  Don't be!  


Here are 5 steps to your first 5k:

1. Commit yourself.  Find a 5k in your area.  If you are brand new to running, pick one that is about 3-4 months away.  Turkey Trots on Thanksgiving morning are a perfect way to justify all the food you're going to eat that day anyway!  Once you have a solid deadline, and a financial commitment, you're more likely to follow through with your goal.  Besides, entry fees for races usually get higher the closer you get to the race day.
2. Pick a training plan.  There are a lot of beginning running programs online.  Like here, here, or here.  The day after your long run should be a rest day, so if it shows your long runs on Sunday, shift the whole schedule over one day so your hard runs are on Saturday making Sunday your rest day.  Many people when they first start running start out too fast and too hard and burn out.  Using a training plan will help you stay on track so you don't get injured.
3. Find a buddy.  Get some friends or family to do it with you.  If you have friends who already run ask them if they want to run the race with you.  The more people around you who are participating in the race the more people you have to talk to and compare war stories about training.  Many races even offer kids races on the same day for your younger kids to enjoy.  After hours of sweating together you'll bond with people in a way you didn't know you were missing!
4. Get some basic gear.  If you can, spend the money to get a good pair of running shoes.  Remember that a good pair of running shoes will run you about $100, but is much cheaper than paying for an injury.  If you can only buy one piece of equipment THIS IS IT!  Don't just go to your local department store, you want to find a running store.  Somewhere that will watch you run (I know you feel like a dork, I'm sure they've seen worse) and has a 30 day trial/return policy.  Tell them you're new and they are usually more than happy to help you!  It is much more comfortable to run in technical (wicking) fabric than cotton.  Many places like Target or Walmart sell cheap cute stuff, but you can often also find used items at a thrift store.
5. Be proud of your accomplishment!  When the race is over you're allowed to brag a little bit.  Don't ever say it's "just" a 5k.  You finished something that a lot of people haven't!  Wear that dorky looking race t-shirt for the rest of the day!  Every runner remembers their first 5k and will be thrilled for you.  Post that picture of you suffering mid stride on your blog (trust me, running pictures are never pretty, just get over it now).

Amy Nelson is a running mom with a cycling husband and two boys. I know I have pictures of me suffering mid-stride, but I couldn't find one to share.  So here is a picture of me dreading the suffering that is about to start.