Tag Archives: recipes

Weekend Update: Family, Cardio and Pie

Saturday was a great day. Mom came to visit, and we always have fun when she’s here. We went to the movies to see Tarzan, went to Target and Whole Foods, then baked a coconut cream pie together. We also watched a Christmas movie on Hallmark because I have cable again. I’m still avoiding the 24 hour cable news cycle, but I always love watching Christmas movies with Mom in July. coconut pie

We used my grandma’s recipe to bake the pie and added a few of our own touches, and it was great. I’ve made prettier meringue, but we were satisfied with it. We’re definitely going to make it again soon.

Before Mom arrived, I spoke to a group about diabetes prevention. We discussed fitness and how it’s different for those of us who have significant amounts of weight to lose, and I learned a lot about how they feel and what they’d like to experience at the gym.

Kenlie and MomSunday morning we headed to Wal-Mart before church. My boyfriend, whose name is Michael, by the way, met us there because we both had errands to run. He got to see Mom before she left town, which was great. I love that they get along so well. We both have close, loving families, which is awesome.

When Mom left Michael and I went to church, which is where we met, by the way. After that we had ridiculously amazing burgers with our pastors, then I headed home for a long, cozy nap. We  spent the evening together as well, and we ate smoked pork, watermelon and pie, of course.

I’ve done a better job keeping track of what I’m eating since I wrote about that last week, but I’m still not exercising as much as I would be if my skin wasn’t causing so much pain. My goal right now is to avoid the hospital. I’m not trying to sound dramatic, it’s rough. I plan to see the doctor this week, and I’ll make an appointment for that tomorrow morning.

Now it’s time to sleep. I have a lot to look forward to this week, and I’m thankful for everything that made this weekend wonderful.

Until next time…

 

 

 

 

Reclaiming Healthy Habits

I’ve been trying to reestablish some healthy habits, and one of those habits is eating at home.  I don’t really enjoy food in the mornings so I’ve gotten back into the habit of starting each day with a smoothie.

Last week, I tried a few new flavors, and I liked the results.

I made a green smoothie (as I often do)  with apple, banana and spinach, and it was amazing!

apple banana spinach smoothie

I also mixed strawberries and blueberries, which might be my new favorite.

Bluberry Smoothie

I did orange, banana and a little pineapple too, and it tasted like dessert for breakfast.

Strawberry Orange Pineapple Smoothie

I’ve also been drinking homemade green juice a lot lately, and I’ve begun craving it, which was totally unexpected.  My favorite blend is kale, celery, cucumbers, parsley, cilantro and lemon.

green juice

I like bringing it to class because I can drink it at room temperature, and there’s just something about it that satisfies my taste buds.

I still like to chew food, of course, and last week I finally attempted to make quinoa.  It was amazing, and it satisfied my hunger all afternoon.  I made dressing using strawberries and a mango, and it was pretty outstanding too.

Quinoa Salad

 

One thing I’ve noticed is that eating at home is much more exciting when I find new foods that I enjoy.  Mixing different ingredients in the blender to see how it tastes is fun for me, and I think as long as I’m eating protein packed meals with fruits and veggies, I’m doing pretty well.

I use Greek yogurt in my smoothies to add protein and bulk.  Does anyone have any smoothie suggestions for me?  I’m always ready to try something new!

 

A Guest Post About Cupcakes? Yes, Please…

Well, what can I say?  Spilling my guts in  yesterday’s post and your comments on that post led me to workout harder than I have in weeks, and brought the reason that I blog (now) front and center – support and accountability from people here who genuinely care about my well-being.  I appreciate that more than I could ever convey in words.  And it also spurred a big change that I’ll share more about tomorrow.

I need a little time to start practicing what I’m about to preach (to myself, anyway) so I’m thankful for this guest post by my pal, Alyssa from DoubeChinDiary.com!  If you know me at all then you know I love cupcakes (too much.)   And you may also know that I love featuring awesome bloggers on my own blog so this post is a win-win.

When Alyssa share the subject of her guest post with me, you can probably guess that I couldn’t wait to see the recipe.  Now here it is for all of us to try. I do have to mention that I do not drink sodas – diet or regular – ever.  I’m going to think about what I’m willing to do or what else could work for me, but that’s the beauty of trial and error.  I wonder if mine will be as pretty as hers!   Take a few minutes to check out the post, and say hi to Alyssa if you don’t know her.  She’s awesome so welcome her, okay?

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Hi everybody! I’m Alyssa from the Double Chin Diary. I’m on a quest to lose 50 pounds without losing my sense of humor, which is hard given my fondness of baking, movie theatre popcorn, and lying on the couch in my pajamas. I started reading Kenlie’s inspiring posts in 2011 and have even had the honor of meeting her in person! I’m thrilled to be here today.

 

As someone who’s perpetually on and off Weight Watchers or some other “plan”, I know there are times when you’d do something crazy for a cupcake – but you don’t, because a yummy, normal cupcake is at least 8 points, and if you’re like me, 8 points is like a MEAL! My grandmother used to follow Weight Watchers way back in the day, and she’s had this recipe in her toolkit for a long time. The best part is that it’s completely customizable, meaning you can use any type of cake mix or any flavor of diet soda. My ultimate favor combination is diet orange soda with sugar free orange jello because it’s like a creamsicle cake. I used lemon lime soda and jello this time, since I was making these for a St. Patrick’s Day Party and wanted to make something green. Oh yeah – and did I mention that they’re only FOUR POINTS EACH?!

 

Ingredients you need: (A measly four things! FOUR things!!! And you don’t even need to measure! This is easier than nuking a LeanCuisine – no peeling back the corner of the film here!)

 

For the cupcakes:

1 Box of Cake Mix, any flavor except “Butter Golden” or “Golden Butter”

1 Can of Diet Soda (12 ounces, any flavor)

 

For the topping:

1 Box of Sugar Free Jello Powder, any flavor (generic is fine)

1 Tub of Defrosted Light or Fat Free Cool Whip (generic is fine – I’m a frugalista, too!)

 

Steps to take:

 

1)      Preheat oven to 350 degrees. Do a little booty dance, cuz you’re makin’ cupcakes!

2)      Dump the cupcake mix into a large bowl. Pour in the soda, slowly. Don’t panic – foaming is normal.

 

3)      Mix with a whisk until it’s mostly lump free.

4)      Pour the batter into a lined muffin pan. You want to fill the liner about ¾ full.

 

5)      Bake for 18 – 22 minutes, depending on your oven. My oven is snarky and likes to challenge me, so mine baked for 22 minutes and were still a little underdone.

6)      Test the cupcakes for doneness by touching them with your finger. The cupcake will be done when it springs back. Don’t worry if they’re a little sticky – the texture of these is slightly more moist and spongy than normal cake.

 

7)      Let the cupcakes cool.

8)      The next part is like MAGIC! If you’re like me and hate doing dishes, you’ll be happy to know you can do this next part in the tub the cool whip came in. Just take off the lid and dump the packet of jello powder into the tub. (If you want a milder taste, use ½ the packet. I like intense flavors so I use the whole thing.) Stir gently until all crystals are dissolved. The texture will be like normal cool whip at first, but in about 5 minutes, the gelatin will really thicken it up.

 

9)      Once the cool whip has thickened (it should look like the photo below) and your cupcakes are cool, use a butter knife or piping bag to ice two tablespoons of topping onto the cupcake.

 

10)  Voila! Rock on with your bad self. You just made 4 point cupcakes! (3 points if you don’t want topping!) Feel free to brag, and more importantly, share this recipe with your friends. (Or bring them to a party! This recipe makes 18 cupcakes!)

 

Friend Makin’ Mondays: Recipe Exchange

Last week I experimented in the kitchen, and the results were fantastic.  I made stuffed peppers, roasted vegetables and tried a new chili recipe (courtesy of Whole Foods) which prompted this week’s topic!  If you know me, you know I love Fall.  You may also know that the cooler weather makes me want to spend time in the kitchen which is great for my weight-loss efforts so check out this week’s topic…

If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section here at: www.alltheweigh.com so we can all see your FMM questions and answers. Please invite your blog readers to add their links here too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!

FMM: Recipe Exchange

Let’s share one or two of our favorite Fall recipes this week!  It’s always fun to mix things up in the kitchen! 

 

Turkey Pumpkin Chili

Photo Credit: Whole Foods

This recipe has quickly become one of my favorites because it’s easy and delicious! And though I typically only cook one one, I can easily freeze the rest to have a healthy and satisfying meal for lunch or dinner even when I’m in a rush.

Serves 6

Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained


Method

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Nutrition

Per serving: 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein

Now it’s your turn to share one of your favorites! Don’t forget to come back and link up in the comments! Happy Monday!

Easy, Guilt-Free and Delicious

I love food – eating it, cooking it and sharing it.  And as someone who is working diligently to lose weight I’ve made some big adjustments in the hopes that I’ll only have to lose weight once.   Learning to live comfortably with food takes time, patience and consistency, but I’m trying.  And through the process I’ve learned that I don’t mind being in the kitchen!

I posted about my love of these recipes on Jules’ blog a few weeks ago, and I’ve decided to share it on my blog too because most of us love awesome, easy and tasty recipes! Am I right?

I love onion rings,  but they’re typically loaded with fat and unnecessary calories so when I tried Hungry Girl‘s recipe, I was hooked!  They’re so tasty and guilt-free!


Here’s how to do it (courtesy of Hungry Girl!)
1 large onion
1/4 tsp. garlic powder, or more to taste

1/8 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste
Black pepper, to taste
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

Preheat oven to 375 degrees.

Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices and separate into rings. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Season crumbs with the spices and transfer to a plate or bowl. Set aside.

Fill a small bowl with egg substitute. Prepare a baking sheet (or two) by spraying with nonstick spray. Set aside.

For the following step, use tongs or a fork to dip the rings into the egg substitute and cereal crumbs — it’ll keep your fingers from getting eggy & crumb-covered. (Don’t pierce the rings with the fork; just balance them on it.)

One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).

Bake in the oven until outsides are crispy and insides are soft, 20 – 25 minutes, carefully flipping rings over about halfway through. Serve with mustard, if using. Enjoy!

MAKES 1 SERVING

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I’d also like to share my newest recipe favorite again!  Gina at SkinnyTaste is constantly coming up with something fabulous, and right now, there’s nothing quicker and easier and more satisfying than her cheesecake cups!  I baked them for the first time a few weeks ago, and since then, I’ve baked them several  times!  They are perfect for parties or just to leave in the fridge when you’re looking for something that’s guilt-free and delicious.  Have I mentioned how easy and tasty they are?!

108 calories of intense decadence!

Cheesecake Yogurt Cupcakes
via Gina’s Weight Watcher Recipes with a couple of alterations…
Servings: 12 • Size: 1 cup

Ingredients:

  • 12 reduced fat vanilla wafers
  • 8 oz 1/3 less fat cream cheese, softened
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 6 oz fat-free vanilla Greek yogurt (I used Chobani)
  • 2 large egg whites
  • 3 tbsp lemon juice
  • 1 tbsp all purpose flour
  • fresh blueberries and strawberries

Directions:

Heat oven to 350°.

Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice and flour. Do not over beat. Pour into cupcake liners filling half way.

Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

 

Do you have favorite go-to sites for healthy and delicious food?  If so, will you share them with us?!