Getting Back in the Habit

So for the last couple of months I have been going back and forth between having some bad days, some good days, and a few great days.. I have managed to not really gain any weight back, just going back and forth between the same couple of pounds. I knew it would be harder as I got closer to my goal, but it was alot easier in the beginning when you are seeing the weight fall off every week. Prior to this past week I had only lost about 5 pounds in the last 3 months.. Yeah I'm sure your reaction is about as exciting as mine is..ehh! Still the right direction.. but it could have been WAAYY better.

So as a 27th Birthday present to myself I completely recommited to myself and my health.. I passed on the huge Oreo cake I was going to make for myself.. and had a great week.. although I was tempted to cheat.. I didn't..and I was really happy with the results this morning.. I now weigh..133.5!

Wow is all I can say.. Although the last few weeks hasn't led to much.. I really can't get over how different things really are.. How many woman can say that they are in better health at 27 they they were at 17? I have a hard time believing it myself.

Creamy Asparagus soup

I love the flavor of fresh asparagus.  If I could buy the tips and eat the a whole bowl full I would. But the thing is I am not crazy about the stringy ends.. With this soup though I didn't have to worry about it.. I could use the entire thing and still get that yummy flavor. This a great dipping soup for bread.. all kinds of flavor!

Creamy Asparagus Soup (79 Calories/.5 grams Fat/1.5 grams fiber/6 servings)

• 1 bunch fresh asparagus ( about 1 lb), cut up into about 1 inch pieces
• dried garlic, thyme, and pepper to taste
• 2 T FF sour cream
• 1 can FF Evaporated milk
• 1 T lemon juice
• 2.5 cups chicken or vegetable stock
• 2 cups water

Put stock, water, asparagus, and spices into a pot and bring to a boil, reduce heat and lets simmer for about 20 minutes. Add milk, sour cream, and lemon juice and heat through. Let cool slightly, and either  puree in blender or use immersion blender until creamy and smooth.

Thanksgiving Burger

 Who says Thanksgiving only comes once a year? NOT me! This was so much better than I thought it would be! I was a bit sceptical at first because of the cranberry sauce, but it was really good! Do not put as much sauce on the burger as in the picture.. a little goes a long way, and if you put to much it will overwhelm the other flavors. Spread it on more like a thin layer of jelly.

Thanksgiving Burgers (335 Calories/11 grams fat/5 grams fiber/6 servings)

• 1 stalk celery, chopped
• 1 small onion, chopped
• 1 lbs 93% ground beef (OK so I was suppose to use ground Turkey(DUH) but forgot to buy it.. so beef it was!)
• 3 oz Stuffing mix ( like Stove top)
• 1 egg
• 6 Sandwich Thins
• lettuce
• 6 T whipped Cream cheese
• 1/6th can of cranberry sauce

Saute celery and onion in cooking spray. Combine with ground beef, along with stuffing mix and egg. Form into 6 patties. Cook burgers on grill.. Top with lettuce, thin layer of cranberry sauce, and whipped cream cheese.

Kale chips

Ever get a bag of potato chip and just want eat the entire thing? I know I have, and if you haven't I want your will power! well now you can eat them all with no guilt after! Kale is so very good for you..

Low in saturated fat

No cholesterol

No sugar

Very high in calcium

High in dietary fiber

High in iron

Very high in manganese

High in magnesium

High in phosphorus

Very high in potassium

High in riboflavin

High in thiamin

Very high in vitamin A

Very high in vitamin B6

Very high in vitamin

So go ahead and make them and get your salty craving in the good way!

Kale Chips (1 cup raw is 38 Calories/.5 grams fat/1.3 grams fiber)

• bunch of kale,  washed with stems removed
• salt or garlic salt to taste
• cooking spray

Spray kale with cooking ,( or you could coat with olive oil) sprinkle with salt, and spread out on a non stick baking pan. Bake for 10-15 minutes at 375F.. keep a very close eye on it because it will go from wilted to chalk very quickly.

Quick Chicken Jambalaya

Really easy and simple yummy food.. Great with a salad! Original Recipe here.

Chicken Jambalaya (388 Calories/8 grams fat/3.5 grams fiber/4 servings)

• 3/4 lb Chicken breast, cut into pieces and cooked
• 7 oz turkey sausage, cook and cut into chunks
• 1 can french onion soup
• 1.5 cups chicken broth
• 1 cup dry brown rice
• small can mushrooms
• 1-2 t of creole seasoning ( I didn't measure this.. use what you like)

Pour everything into a baking dish, cover with foil and bake at 375F for 60-75 minutes. Stirring occasionally.

making it official

So for  about the last month I have been going back and forth between the same 2 pounds..Not great.. But at the very least if I wanted to stop right here I would have a good idea how to maintain it. Thats a plus.. but hey..I really don't want to stop!

So this past week I worked really hard on my diet and watched everything I ate..My workouts weren't that great due to some knee pain, but I did my best..So today the scale read 135! This week my goal is to drink more water... I have been really slacking in that department! Lets see what happens!

Chicken Avocado Stir-fry

Good tasting and and good for you stir fry!  Original Recipe here

Chicken Avocado Stir-fry (333 Calories/17 grams fat/10 grams fiber)

1/2 cup chicken broth

1/4 cup soy sauce

1 tablespoon cornstarch

1 clove garlic, minced 

1 lb chicken breasts, cut into bite size pieces

8 oz snow peas

8 oz sliced portabello mushrooms

2 bunches green onions, cut into 1-inch pieces

2 large ripe but firm avocados - peeled, pitted, and cut into large chunks

In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.

Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.

Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.