20 LBS !!! I Did it! I seriously can't believe it - but when I stepped on the scale today I am 20lbs lighter than I was on January 1st. Two months of almost daily exercise , portion control, calorie counting and a fair amount of bitching and whining later and here we are, my initial goal met.
I am SO happy to be at my pre-pregnancy weight. But now I'm setting my sights on another 15 lbs - and this go around isn't going to be easy, I know. The good news is, I'm so encouraged by my progress that I'm willing to do whatever it takes.
Thanks to everyone who has been so incredibly encouraging during this journey so far - you know who you are. Although I'm doing this for me, I owe you a debt of gratitude for all of your help!
Showing posts with label Diet. Show all posts
Showing posts with label Diet. Show all posts
Monday, February 28, 2011
Saturday, February 26, 2011
February's Slenderized Recipe
Andie's Aloha Sliders
Makes 12 Sliders
12 Kings Hawaiian dinner rolls, cut in half
1.5 pounds ground beef, such as sirloin
1 teaspoon garlic powder
2 teaspoon Worcestershire
2 tablespoon ketchup
2 tablespoons Dijon mustard
2 eggs
½ cup panko bread crumbs
salt & pepper to taste
8-10 ounces blue cheese crumbles
1 bag baby arugula
2 cups Trader Joes Fresh Papaya Salsa
1. ( If desired ) Arrange the rolls on a sheet pan and broil on high until the rolls are lightly toasted and golden. Or you may skip this step. Either way, you will need to pre-heat the broiler for a later step.
2. In a bowl, combine the ground beef with the garlic powder, Worcestershire, ketchup, mustard, egg, bread crumbs and seasonings. Mix well and then divide into 4 equal portions, then again into three small portions from each quarter. Mound into balls and then lightly flatten.
3. Heat a large heavy skillet to medium high and add a small amount of oil. Cook the patties, 6 at a time, for 3-5 minutes on each side depending on desired doneness. Remove and place all patties on a sheet pan.
4. Place a small amount of blue cheese crumbles on each and broil just until the cheese begins to melt, less than one minute.
5. On each bottom bun place a small amount of the salsa, followed by a slider patty and top with the arugula followed by the top bun. Enjoy!
1.5 pounds ground beef, such as sirloin
1 teaspoon garlic powder
2 teaspoon Worcestershire
2 tablespoon ketchup
2 tablespoons Dijon mustard
2 eggs
½ cup panko bread crumbs
salt & pepper to taste
8-10 ounces blue cheese crumbles
1 bag baby arugula
2 cups Trader Joes Fresh Papaya Salsa
1. ( If desired ) Arrange the rolls on a sheet pan and broil on high until the rolls are lightly toasted and golden. Or you may skip this step. Either way, you will need to pre-heat the broiler for a later step.
2. In a bowl, combine the ground beef with the garlic powder, Worcestershire, ketchup, mustard, egg, bread crumbs and seasonings. Mix well and then divide into 4 equal portions, then again into three small portions from each quarter. Mound into balls and then lightly flatten.
3. Heat a large heavy skillet to medium high and add a small amount of oil. Cook the patties, 6 at a time, for 3-5 minutes on each side depending on desired doneness. Remove and place all patties on a sheet pan.
4. Place a small amount of blue cheese crumbles on each and broil just until the cheese begins to melt, less than one minute.
5. On each bottom bun place a small amount of the salsa, followed by a slider patty and top with the arugula followed by the top bun. Enjoy!
Per Slider ~ 360 Cal, 30g Carbs, 16g fat, 809mg sodium
Libby's Slenderized Aloha Sliders
Makes 12 Sliders
12 slices of a whole grain baguette toasted
1.5 pounds of Mahi Mahi cut into 12 equal pieces
2 eggs
½ cup panko bread crumbs
½ cup shredded unsweetened coconut
10 ounces plain goat cheese
1 bag arugula
2 cups Trader Joes Fresh Papaya Salsa
In a shallow bowl slightly beat eggs
In another shallow bowel mix bread crumbs and coconut together
Dip Mahi Mahi in egg, then roll in bread crumb/coconut mixture
Place on a cook sheet that has been sprayed with cooking spray
Bake Mahi Mahi @ 350 for 12 to 15 minutes or until fish turn white in the center
While fish is cooking, spread toasted whole wheat baguette pieces with goat cheese, add arugula
Place cooked Mahi Mahi on toasted baguette slices and top with Papaya Salsa.
1.5 pounds of Mahi Mahi cut into 12 equal pieces
2 eggs
½ cup panko bread crumbs
½ cup shredded unsweetened coconut
10 ounces plain goat cheese
1 bag arugula
2 cups Trader Joes Fresh Papaya Salsa
In a shallow bowl slightly beat eggs
In another shallow bowel mix bread crumbs and coconut together
Dip Mahi Mahi in egg, then roll in bread crumb/coconut mixture
Place on a cook sheet that has been sprayed with cooking spray
Bake Mahi Mahi @ 350 for 12 to 15 minutes or until fish turn white in the center
While fish is cooking, spread toasted whole wheat baguette pieces with goat cheese, add arugula
Place cooked Mahi Mahi on toasted baguette slices and top with Papaya Salsa.
Per Slider ~ 270 cal, 21g carbs, 12g fat, 280mg sodium
Reduction of 25% calories & fat, 30% carbs and 0ver 60% of the sodium
Tuesday, February 15, 2011
Weight Loss Update - 45 days In
Drumroll please . . . . I am down 15lbs as of today - and 45 days into my lifestyle change!! The diet got derailed a bit last week when I was sick and couldn't work out, but this week I came back with swift ferociousness and got back to business.
Last night's Valentines Dinner was really awesome, but I am totally wiped out. Time for a nap!
Last night's Valentines Dinner was really awesome, but I am totally wiped out. Time for a nap!
Thursday, February 3, 2011
Weight Loss Update - Month 1
Today is February 3rd and I'm officially 1 month into my healthy routine. Everything is going swimmingly with the exception of a few speedbumps that I have ignored altogether.
Today I am 12 lbs lighter than I was 1 month ago - woooo hoo! I was hoping for 15, but if you've been keeping up with the blog lately you'll understand why I have had to take a few days off from counting calories every now and then.
The exercising has become a veritable religion for me and I look forward to my 500 calorie workouts 5 days a week, without fail. Today was one of my days off and I feel like a slug, but I don't want to over-do it either. I still try to be active even on my days off, and I don't get to have a glass of wine on these days so it's kind of a tough day all around, geez. Maybe I need to rethink that one.
The funniest thing of all is that I didn't realize that as you loose LBs, you have to continue to reduce your caloric intake to maintain your weight loss. Nobody told me that! One day I logged into my calorie tracker and it was just lower all of a sudden. What a gyp. Anyhow, I figure I'm averaging about a pound every three days, which is healthy. I may kick it into overdrive once I get halfway towards my goal, which is right around the corner.
The good news is I'm also making progress on the BMI chart as well, as the ratio of muscle I'm building starts to replace fat. I would like to be under 20% - but I have a long way to go. Luckily I'm very, very motivated by the D.I.E.T program and our coaches Libby & Joy. We even got treated to a beautiful, healthy lunch by Chef Dave today. With all of that going for me I can't lose! Wait, sounds like an oxy-moron. Oh, you know what I mean!
Today I am 12 lbs lighter than I was 1 month ago - woooo hoo! I was hoping for 15, but if you've been keeping up with the blog lately you'll understand why I have had to take a few days off from counting calories every now and then.
The exercising has become a veritable religion for me and I look forward to my 500 calorie workouts 5 days a week, without fail. Today was one of my days off and I feel like a slug, but I don't want to over-do it either. I still try to be active even on my days off, and I don't get to have a glass of wine on these days so it's kind of a tough day all around, geez. Maybe I need to rethink that one.
The funniest thing of all is that I didn't realize that as you loose LBs, you have to continue to reduce your caloric intake to maintain your weight loss. Nobody told me that! One day I logged into my calorie tracker and it was just lower all of a sudden. What a gyp. Anyhow, I figure I'm averaging about a pound every three days, which is healthy. I may kick it into overdrive once I get halfway towards my goal, which is right around the corner.
The good news is I'm also making progress on the BMI chart as well, as the ratio of muscle I'm building starts to replace fat. I would like to be under 20% - but I have a long way to go. Luckily I'm very, very motivated by the D.I.E.T program and our coaches Libby & Joy. We even got treated to a beautiful, healthy lunch by Chef Dave today. With all of that going for me I can't lose! Wait, sounds like an oxy-moron. Oh, you know what I mean!
Monday, January 17, 2011
Houston - We Have a Plateau
This weekend I reached my first plateau in the whole diet & excercise shebang.
I am 8lbs down and in a holding pattern. Clothes are fitting better though - bonus! I am thinking that it's definitely because I ate out a lot this weekend - and even though I was super careful and diligent about eating well and excercising - there is just so much hidden sodium and calories in restaurant food that probably stymied my progress. Fiddlesticks.
It probably doesn't help that I'm going here and HERE this week! Hello, 90/10 rule ( if you have to ask you are either really bad or really good all of the time ).
I am trying not to let myself get discouraged , as that seems to be the catalyst for epic failure when it comes to matters of the waistline. I got back on the horse today and Hip-Hop-Ab'd my way to a great burn this morning before work, and I'm tracking calories today, and have decided to try 1500 total calories rather than 1700. Will it make a difference?? That remains to be seen. I do know that I'm excited to learn about how out of whack my sense of serving sizes are when we discuss "portion disstortion" in D.I.E.T class this week.
I wonder if Pizzeria Mozza has a "light eaters" menu?
I am 8lbs down and in a holding pattern. Clothes are fitting better though - bonus! I am thinking that it's definitely because I ate out a lot this weekend - and even though I was super careful and diligent about eating well and excercising - there is just so much hidden sodium and calories in restaurant food that probably stymied my progress. Fiddlesticks.
It probably doesn't help that I'm going here and HERE this week! Hello, 90/10 rule ( if you have to ask you are either really bad or really good all of the time ).
I am trying not to let myself get discouraged , as that seems to be the catalyst for epic failure when it comes to matters of the waistline. I got back on the horse today and Hip-Hop-Ab'd my way to a great burn this morning before work, and I'm tracking calories today, and have decided to try 1500 total calories rather than 1700. Will it make a difference?? That remains to be seen. I do know that I'm excited to learn about how out of whack my sense of serving sizes are when we discuss "portion disstortion" in D.I.E.T class this week.
I wonder if Pizzeria Mozza has a "light eaters" menu?
Monday, January 10, 2011
January's "Slenderized" Recipe
It's time to kick off this year of blogging with a new, monthly feature I'm totally jazzed about. My friend & nutritionist Libby Quigley and I thought it would be fun to take some of my favorite naughty recipes and "slenderize" them by removing unnecessary fat, calories and sodium. Well, Libby thinks they are unnecessary anyhow! So each month I will challenge Libby with re-mixing a staple recipe that I love to make it more health conscious but still delicious and satisfying.
This month's recipe is a Cooking with Class favorite that has made appearances in many of our classes and dinners to the delight of everyone's taste buds, especially my mom ( who says this is her very favorite dish ). I also traditionally prepare this for thanksgiving every year. Pre-cut butternut squash is plentiful this time of year ( hallelujah ) so I thought it would be apropos. I'd be interested to see what those of you who've had the full fat version think of the slenderized version - email me if you have any feedback at andiecooks@gmail.com . While both recipes are excellent sources of beta-carotene, fiber and potassion - the skinny version dramatically recuse calories, fat and sodium.
P.S. I'm one week into my diet and 7lbs down - woot!
Butternut Squash & Goat Cheese Gratin
Serves 8
3.5 lbs prepared butternut squash cubes ( about 8 cups )
2 tablespoons olive oil, divided
Course kosher salt ( Go Light on the salt )
4 tablespoon (1/2 stick ) unsalted butter ( Reduce to 2 tbsp)
3 cups sliced leeks ( bottom half only )
1.5 teaspoons chopped fresh sage ( Increase to 3 tsp )
12 oz soft fresh goat cheese ( Reduce to 6 oz )
4 tablespoons heavy cream ( Substitute 2% milk )
1/2 cup toasted pine nuts
Preheat oven to 400F.
Toss squash with 1 tablespoon of olive oil and sprinkle with salt & pepper to taste. Spread cubes onto a parchment lined baking dish and roast until just tender, about 35 minutes.
Meanwhile, melt butter in a heavy skillet over medium heat. Add leeks and sage, sprinkle with salt and pepper and saute until tender but now brown, about 12 minutes.
Coat a large baking dish with remaining olive oil. Alternate adding half of each -the leeks, squash & cheese in layers , then repeat with second half.
Drizzle cream evenly over gratin and sprinkle with pine nuts. Bake uncovered until it is heated through and bubbly, about 30 minutes.
The above BOLDED changes :
- decrease calories by about 1/3 from 324/serving to 223/serving.
- decrease saturated fat by 50% and total fat by 35%.
- can decrease sodium by up to 50%.
This month's recipe is a Cooking with Class favorite that has made appearances in many of our classes and dinners to the delight of everyone's taste buds, especially my mom ( who says this is her very favorite dish ). I also traditionally prepare this for thanksgiving every year. Pre-cut butternut squash is plentiful this time of year ( hallelujah ) so I thought it would be apropos. I'd be interested to see what those of you who've had the full fat version think of the slenderized version - email me if you have any feedback at andiecooks@gmail.com . While both recipes are excellent sources of beta-carotene, fiber and potassion - the skinny version dramatically recuse calories, fat and sodium.
P.S. I'm one week into my diet and 7lbs down - woot!
Butternut Squash & Goat Cheese Gratin
Serves 8
3.5 lbs prepared butternut squash cubes ( about 8 cups )
2 tablespoons olive oil, divided
Course kosher salt ( Go Light on the salt )
4 tablespoon (1/2 stick ) unsalted butter ( Reduce to 2 tbsp)
3 cups sliced leeks ( bottom half only )
1.5 teaspoons chopped fresh sage ( Increase to 3 tsp )
12 oz soft fresh goat cheese ( Reduce to 6 oz )
4 tablespoons heavy cream ( Substitute 2% milk )
1/2 cup toasted pine nuts
Preheat oven to 400F.
Toss squash with 1 tablespoon of olive oil and sprinkle with salt & pepper to taste. Spread cubes onto a parchment lined baking dish and roast until just tender, about 35 minutes.
Meanwhile, melt butter in a heavy skillet over medium heat. Add leeks and sage, sprinkle with salt and pepper and saute until tender but now brown, about 12 minutes.
Coat a large baking dish with remaining olive oil. Alternate adding half of each -the leeks, squash & cheese in layers , then repeat with second half.
Drizzle cream evenly over gratin and sprinkle with pine nuts. Bake uncovered until it is heated through and bubbly, about 30 minutes.
The above BOLDED changes :
- decrease calories by about 1/3 from 324/serving to 223/serving.
- decrease saturated fat by 50% and total fat by 35%.
- can decrease sodium by up to 50%.
Sunday, January 9, 2011
Happy New Year!
I can't believe it's 2011 already! I truly believe that 2011 is going to be an amazing year - it's already off to a rollicking start! As I reflect on the past year I can't believe there were enough hours in the day to do all of the things I did - and there is even more on my plate going forward. But as they say, it's all good!
I hope everyone out there had a happy and healthy 2010 and can say with certainty that this year has great promise within.
I'm inspired to write this morning about my new years resolution this year - getting healthy once and for all. I've been dancing around this goal for the past few years and I have fianlly resolved to put my money where my mouth is, so to speak. Last year I began incorporating excercise into my daily routine for the first time in many years - and while I felt great in response - the scale refused to budge no matter how much I exerted myself.
This didn't come as too much of a suprise to me, since it's been my experience that weight loss is 80% diet and 20% exercise ( at least in my case).
Enter my new daily regime as of Jan 3rd:
1700 calories a day or less
Little to no wine ( boooooooooooooooooo)
Small, frequent meals
Being conscious of EVERYTHING that goes in my mouth
No refined sugar
Lean Protiens, Fresh Fruits and Veg, Whole Grains
Whenever possible, food is organic or sustainable
60 oz of water, green tea or sparkling water
I have already lost over 5lbs in the first week , so I must be on the right track. I'm using this fabulous , free website to help me, plus the companion phone app ($2.99 well spent ) and it is actually super fun to track my meals, excercise etc. Being accountable for every morsel of food that you eat is the secret to maintianing your diet. You can imagine how hard this is for a chef who has to taste all day long. I have become acutely aware of how often I was putting things into my mouth mindlessly - which adds up to a ton of uneccesary calories.
I'm also very excited to begin taking part in the new D.I.E.T prgram that launches at the school next week. I can't wait to learn about this holistic, nutritional approach to weight loss and clean eating. Also I love Libby & Joy because the are realistic about things like wine and chocolate!!!
Anyhow, I hope you are all enjoying 2011 thus far and look forward to seeing everyone soon, and updating you on my rapid shrink.
Cheers~ AH
I hope everyone out there had a happy and healthy 2010 and can say with certainty that this year has great promise within.
I'm inspired to write this morning about my new years resolution this year - getting healthy once and for all. I've been dancing around this goal for the past few years and I have fianlly resolved to put my money where my mouth is, so to speak. Last year I began incorporating excercise into my daily routine for the first time in many years - and while I felt great in response - the scale refused to budge no matter how much I exerted myself.
This didn't come as too much of a suprise to me, since it's been my experience that weight loss is 80% diet and 20% exercise ( at least in my case).
Enter my new daily regime as of Jan 3rd:
1700 calories a day or less
Little to no wine ( boooooooooooooooooo)
Small, frequent meals
Being conscious of EVERYTHING that goes in my mouth
No refined sugar
Lean Protiens, Fresh Fruits and Veg, Whole Grains
Whenever possible, food is organic or sustainable
60 oz of water, green tea or sparkling water
I have already lost over 5lbs in the first week , so I must be on the right track. I'm using this fabulous , free website to help me, plus the companion phone app ($2.99 well spent ) and it is actually super fun to track my meals, excercise etc. Being accountable for every morsel of food that you eat is the secret to maintianing your diet. You can imagine how hard this is for a chef who has to taste all day long. I have become acutely aware of how often I was putting things into my mouth mindlessly - which adds up to a ton of uneccesary calories.
I'm also very excited to begin taking part in the new D.I.E.T prgram that launches at the school next week. I can't wait to learn about this holistic, nutritional approach to weight loss and clean eating. Also I love Libby & Joy because the are realistic about things like wine and chocolate!!!
Anyhow, I hope you are all enjoying 2011 thus far and look forward to seeing everyone soon, and updating you on my rapid shrink.
Cheers~ AH
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