Yesterday my husband had a needle biopsy on a lump in his neck. It's a lymph gland that was swelling up and down as the result of a bone infection he had last year - and then it never went down. That's the good news, but still we have to be sure it's not something else. Yesterday was the first time I'd heard the word "lymphoma" used in reference to my husband - or anyone I love for that matter. I can hardly bear to write it and I certainly cannot say it.
I am quickly learning how when you're dealing with this kind of problem there's more uncertainly than fact. The biopsy results will tell us if it IS the dreaded L word, but they will not tell us for sure that it is not. The blood tests he's already had don't LOOK like there's anything to be worried about - but we can't tell for sure from that either. When will we know for sure? And how? I don't know.
So we'll see and we are both optimistic. He is strong, healthy, young and feeling fine - there's just this gland that is still there. The bone infection didn't come from poor health, it came from a surgery he had after breaking a bone. Everything points to all is ok.
But in the meantime I am haunted by the hated word Lymphoma and am thoughtful of the so many others who have gone through the uncertainty, the hope, and the despair of a loved one with any kind of illness.
No Rachael Ray talk today. I'm focusing my mental energy elsewhere.
Thursday, October 21, 2010
Tuesday, October 19, 2010
Why is Everyone Around Me So Overweight?
Maybe it's because I'm writing this blog, but suddenly I am noticing the number of women around me who are overweight. Like yesterday at Sam's, I'm there during the early business hours so there are a smaller number of people in the store - and mostly women. Women who are much younger than I and not one appeared to be under 200 pounds - some didn't even appear to be under 300 pounds. What is going on? How does this happen to these poor women? Please know I am not judging. I am old enough to remember when being that size was not the norm. I look at these women and feel like they must have accepted their size and all of the health conditions that go with it. They must feel powerless to do anything about it.
So my question really isn't rooted in "why is everyone so overweight?" but really more in "why does everyone feel so powerless?" For one I suspect that losing that kind of weight must just feel OVERWHELMING - especially when we all have other responsibilities in our lives. I have not experienced the need to lose major pounds and I can only imagine the struggle it must be. I also suspect that because it's a struggle, these women feel like failures. It's hard to stay motivated when that little voice in your head is saying "you're fat, you're not disciplined, you're a failure." That alone makes weight loss overwhelming, even if you have only 5 pounds to lose! But how did they get to that weight in the first place? That's really the question.
I am here to say that we are not failing ourselves, our food system fails us. The way food is managed in this country sets us up for nothing but failure. We're busy, we're working, we're raising families and we're encouraged to buy foods that are in a box and we just throw them together. That is if we're even cooking at all which I suspect most of these women are not. It takes time, it takes energy, it takes planning and I'm sure some are afraid it takes skill. (I would disagree.) The whole idea of preparing healthy food to care for the one and only body we have is also OVERWHELMING. And besides, if the food in the stores and we see on TV isn't good for us it wouldn't be there, right? Wrong.
This is all exactly why I am out to prove that I can lose pounds, prepare easy and quick meals with as little effort as possible (with Rachael's help) and fuel myself and my family with healthy, delicious food. I know it's going to work and I hope my little experiment will help at least one other person.
So last night was Beef Stew with Buttered Noodles from Everyday with Rachael Ray October 2009. This meal was SPECTACULAR. It is not beef stew in the traditional way - the only vegetable is onions - which made it especially good. The beef was tender. The sauce was delicious without being loaded with fat. The addition of the vinegar and the cocoa powder along with the subtle sweetness of the tiny bit of brown sugar gives this dish a rich flavor unlike a plan old pot roast. And best of all - it was super easy. I made mine in my crock pot. It took less than 5 minutes to put together and then 8 hours later - tender, delicious beef. I did not use the noodles - I had broccoli on the side instead - but my family loved it on the noodles too. This one is a 5 star keeper.
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/on-hand-ingredients-recipes/Beef-Stew-with-Buttered-Egg-Noodles
So my question really isn't rooted in "why is everyone so overweight?" but really more in "why does everyone feel so powerless?" For one I suspect that losing that kind of weight must just feel OVERWHELMING - especially when we all have other responsibilities in our lives. I have not experienced the need to lose major pounds and I can only imagine the struggle it must be. I also suspect that because it's a struggle, these women feel like failures. It's hard to stay motivated when that little voice in your head is saying "you're fat, you're not disciplined, you're a failure." That alone makes weight loss overwhelming, even if you have only 5 pounds to lose! But how did they get to that weight in the first place? That's really the question.
I am here to say that we are not failing ourselves, our food system fails us. The way food is managed in this country sets us up for nothing but failure. We're busy, we're working, we're raising families and we're encouraged to buy foods that are in a box and we just throw them together. That is if we're even cooking at all which I suspect most of these women are not. It takes time, it takes energy, it takes planning and I'm sure some are afraid it takes skill. (I would disagree.) The whole idea of preparing healthy food to care for the one and only body we have is also OVERWHELMING. And besides, if the food in the stores and we see on TV isn't good for us it wouldn't be there, right? Wrong.
This is all exactly why I am out to prove that I can lose pounds, prepare easy and quick meals with as little effort as possible (with Rachael's help) and fuel myself and my family with healthy, delicious food. I know it's going to work and I hope my little experiment will help at least one other person.
So last night was Beef Stew with Buttered Noodles from Everyday with Rachael Ray October 2009. This meal was SPECTACULAR. It is not beef stew in the traditional way - the only vegetable is onions - which made it especially good. The beef was tender. The sauce was delicious without being loaded with fat. The addition of the vinegar and the cocoa powder along with the subtle sweetness of the tiny bit of brown sugar gives this dish a rich flavor unlike a plan old pot roast. And best of all - it was super easy. I made mine in my crock pot. It took less than 5 minutes to put together and then 8 hours later - tender, delicious beef. I did not use the noodles - I had broccoli on the side instead - but my family loved it on the noodles too. This one is a 5 star keeper.
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/on-hand-ingredients-recipes/Beef-Stew-with-Buttered-Egg-Noodles
Sunday, October 17, 2010
Quality Over Quantity - This Week's Results Are In!
I lost only 1/2 pound this week which is a little disappointing but I am not surprised. I'm still figuring out the rules of my "Losing Weight with Rachael Ray" program. In my first week I faced a few challenges.
1. Figuring out the right portions.
I believe that diets fail for two reasons. I think the primary one is that while dieting people feel deprived of the things they love. So....the concept I'm experimenting with is losing weight while still eating the things I love, but in the right amounts. This is where quality over quantity comes in. I don't know about you, but I'd rather eat only a few bites of food that I love than a whole bowl of boring food that I only like. Let me illustrate the point with a food that is my personal all time weakness - mashed potatoes. First, I save them for special occasions, this is not a daily treat. But when I do eat them - only those few times per year - I make them with lots of butter and with cream instead of milk. They are rich and decadent, yes. But every bite tastes spectacular. I would much rather eat only 1/2 cup of those decadent potatoes only a few times per year than eat potatoes made with fat free milk and only a pat of butter more often. I'm not a sweets lover but for those who are it's the same concept. Only a half-cup of full fat, high end ice cream is so much better than an entire bowl of low-fat frozen ice milk, right? And you know - the lower fat products are all loaded with other crap to give them flavor and mouth feel - so you're just consuming a bunch of chemical anyway. So as I'm cooking up these recipes from Rachael, I have to find the right portion to provide weight loss (and maintenance later) without feeling deprived. I didn't do so well on that this week but no worries - that one I know I can get figured out and stick to.
(The second reason I think diets fail is because people don't eat the right things - including way too much processed food which is loaded with crap that our bodies react to. I do not believe weight loss and maintaining a healthy weight is as simple as calories in must be less than calories burned. Our bodies are WAY too complex for our nutrition and health needs to be that simple. But more on that another time.)
2. Eating 3 small meals per day - I have to eat to lose.
I learned LONG ago that if I skip meals I do not lose weight. I suspect it is because I may consume more in the meal that I do eat. On top of that, when you skip a meal your insulin levels drop (and as a mild hypoglycemic my insulin is very sensitive) and then when you eat, your body is flooded with insulin, then it drops quickly causing all kinds of issues. Insulin roller coasters are BAD. (You know how you eat something sweet and you feel like you want more and more? That's your body responding to the insulin. That's what causes cravings - the insulin roller coaster.) Sustained, even insulin levels are good. The body will not burn fat if insulin levels are too high. And for me, protein 3 times a day keeps my insulin levels just right. I didn't have one day this week that I ate protein 3x a day. I am vowing to this week and I think we'll see the difference by next week's weigh in.
So for those of you who follow low-fat diets I'm sure you're reading my blogs and thinking "of course you didn't lose much - you're eating meatballs and broccoli cheese soup!" I hear you - and I don't blame you for thinking that. But stay with me - I'm out to prove that you can eat those things and lose.
1. Figuring out the right portions.
I believe that diets fail for two reasons. I think the primary one is that while dieting people feel deprived of the things they love. So....the concept I'm experimenting with is losing weight while still eating the things I love, but in the right amounts. This is where quality over quantity comes in. I don't know about you, but I'd rather eat only a few bites of food that I love than a whole bowl of boring food that I only like. Let me illustrate the point with a food that is my personal all time weakness - mashed potatoes. First, I save them for special occasions, this is not a daily treat. But when I do eat them - only those few times per year - I make them with lots of butter and with cream instead of milk. They are rich and decadent, yes. But every bite tastes spectacular. I would much rather eat only 1/2 cup of those decadent potatoes only a few times per year than eat potatoes made with fat free milk and only a pat of butter more often. I'm not a sweets lover but for those who are it's the same concept. Only a half-cup of full fat, high end ice cream is so much better than an entire bowl of low-fat frozen ice milk, right? And you know - the lower fat products are all loaded with other crap to give them flavor and mouth feel - so you're just consuming a bunch of chemical anyway. So as I'm cooking up these recipes from Rachael, I have to find the right portion to provide weight loss (and maintenance later) without feeling deprived. I didn't do so well on that this week but no worries - that one I know I can get figured out and stick to.
(The second reason I think diets fail is because people don't eat the right things - including way too much processed food which is loaded with crap that our bodies react to. I do not believe weight loss and maintaining a healthy weight is as simple as calories in must be less than calories burned. Our bodies are WAY too complex for our nutrition and health needs to be that simple. But more on that another time.)
2. Eating 3 small meals per day - I have to eat to lose.
I learned LONG ago that if I skip meals I do not lose weight. I suspect it is because I may consume more in the meal that I do eat. On top of that, when you skip a meal your insulin levels drop (and as a mild hypoglycemic my insulin is very sensitive) and then when you eat, your body is flooded with insulin, then it drops quickly causing all kinds of issues. Insulin roller coasters are BAD. (You know how you eat something sweet and you feel like you want more and more? That's your body responding to the insulin. That's what causes cravings - the insulin roller coaster.) Sustained, even insulin levels are good. The body will not burn fat if insulin levels are too high. And for me, protein 3 times a day keeps my insulin levels just right. I didn't have one day this week that I ate protein 3x a day. I am vowing to this week and I think we'll see the difference by next week's weigh in.
So for those of you who follow low-fat diets I'm sure you're reading my blogs and thinking "of course you didn't lose much - you're eating meatballs and broccoli cheese soup!" I hear you - and I don't blame you for thinking that. But stay with me - I'm out to prove that you can eat those things and lose.
Saturday, October 16, 2010
Just Because I Eat Moose Doesn't Mean I Like Sarah Palin
You know how every guy has his obsessive hobby right? It can be football, baseball, working on cars, racing motorcycles - the list is endless. But whatever it is, our guys are IN to it. Well my husband's thing is hunting. Not the kind of hunting where you put the trophy on the wall, the kind where you fill up the freezer. And every few years he goes to Canada for moose hunting. Before you judge let me tell you that moose meat is delicious. It's low fat, it's tender, and best of all it's full of Omega 3s. I just finished reading a book about disease in this country and how we're all fat and sick because we're not eating as our bodies are designed to. Our ancestors did not eat corn fed beef with hormones and antibiotics. This feeding process leaves the meat with little Omega 3 - a cornerstone to nutritional health. Our ancestors ate wild game which is loaded with Omega 3s. So that's one more reason to feel good about eating moose that was taken in a much more humane way that cattle are - and carefully processed at home.
So what does any of this have to do with Sarah Palin? This is a weight loss chronicle, not a political debate, but why is it that anytime we mention that we eat wild game people think we're conservative Republicans riding the Sarah Palin train? No, no, no. Wild game + hunting does not always equal Conservative. Now that we've got that straight, back to the matter at hand.
So what does this have to do with Losing Weight with Rachael Ray? Well last night we had the Hot Stuffed Meatball Subs from the October 2009 Everyday with Rachael Ray mag. The absolute best meatballs ever are made with moose meat. Tender, delicious, and not at all gamey, once you've had a meatball this way you'll never go back to beef. We'll being true to my experiment, I did not use moose in Rachael's meatballs. Rachael wouldn't use moose and the recipe certainly didn't suggest it as a substitution. I should have listened to my instincts - while the meal was ok - the meatballs were harder and greasier than I like. I am not thinking that meal contributed to my weight loss plan at all. I am out to prove that you can eat delicious creative food (ala Rachael Ray) and lose weight too. This recipe has no place in that plan.
Tomorrow's weigh in day - I've had some slip ups this week so I'm not too hopeful. More on that tomorrow.....
So what does any of this have to do with Sarah Palin? This is a weight loss chronicle, not a political debate, but why is it that anytime we mention that we eat wild game people think we're conservative Republicans riding the Sarah Palin train? No, no, no. Wild game + hunting does not always equal Conservative. Now that we've got that straight, back to the matter at hand.
So what does this have to do with Losing Weight with Rachael Ray? Well last night we had the Hot Stuffed Meatball Subs from the October 2009 Everyday with Rachael Ray mag. The absolute best meatballs ever are made with moose meat. Tender, delicious, and not at all gamey, once you've had a meatball this way you'll never go back to beef. We'll being true to my experiment, I did not use moose in Rachael's meatballs. Rachael wouldn't use moose and the recipe certainly didn't suggest it as a substitution. I should have listened to my instincts - while the meal was ok - the meatballs were harder and greasier than I like. I am not thinking that meal contributed to my weight loss plan at all. I am out to prove that you can eat delicious creative food (ala Rachael Ray) and lose weight too. This recipe has no place in that plan.
Tomorrow's weigh in day - I've had some slip ups this week so I'm not too hopeful. More on that tomorrow.....
Thursday, October 14, 2010
Flank Steak - Deliciously Flavorful Meat or Dog Treat? - How to Know the Diffrence
Flank steak, where have you been all my life? Rachael's contribution to our diet last night was Dry Rubbed Flank Steak with Basil Butter from the June/July issue with Every Day with Rachael Ray. We are big grillers at our house I have no idea why we have never grilled flank steak. It was fabulous! The rub was the perfect mix of sweet/spicy. The basil butter was amazing - mostly because I pulled the basil from the garden right before eating it. What's better than that? Sadly those garden days will soon end here in Nebraska.
The key component here though is not an ingredient - it's the perfection in which my husband cooked this steak. Typically he overcooks which I suspect has more to do with his ability to be easily distracted than it does with cooking skill. We prefer our meat on the rare side and I suspect with this cut overcooking is the difference between enjoying a delicious meal vs. grilling up a dog treat - which is what this steak would have been if he had overcooked it.
Another 5 star Rachael Ray night! Rachael's not with us tonight but she'll be back Friday for Mozzarella Stuffed Meatballs.
And with all of this talk of steak and butter - I have not forgotten that the goal here is weight loss!
The key component here though is not an ingredient - it's the perfection in which my husband cooked this steak. Typically he overcooks which I suspect has more to do with his ability to be easily distracted than it does with cooking skill. We prefer our meat on the rare side and I suspect with this cut overcooking is the difference between enjoying a delicious meal vs. grilling up a dog treat - which is what this steak would have been if he had overcooked it.
Another 5 star Rachael Ray night! Rachael's not with us tonight but she'll be back Friday for Mozzarella Stuffed Meatballs.
And with all of this talk of steak and butter - I have not forgotten that the goal here is weight loss!
Wednesday, October 13, 2010
Don't Blame it on Rachael...Blame it on the Frankenchicken
Smart Chicken is expensive! So all I can say is thank God I didn't spend my money on the Smart Chicken. It would not have made this night any better and I would have just felt worse for wasting my money. Rachael and Food Network joined our party last night - here's what I made:
Double Stuffed Chicken Breasts
(from Every Day with Rachael Ray October 2009)
and...
Sesame Broccoli
(from Food Network Magazine October 2010)
Here's the deal with the chicken. First, by no fault of Rachael's and her fine culinary team, the chicken I was able to find at my local grocer that was bone in - skin on was NOT the coveted Smart Chicken. The breasts I bought, who's producer will go unnamed, were HUGE. No normal chicken will grow to have a breast this size - these were clearly some sort of Frankenchicken. I recall reading about chickens who are fed feed and hormones causing them to grow such large breasts they cannot even stand up. I almost cried when I opened the package and saw that I had unknowlingly taken part in such a cruel and disgusting practice. No one could even eat a breast that big.
But I'm on a mission, these poor chickens were already dead and in my fridge, so I must press on. Preparation of this recipe was easier than expected. Taste, however, was less than expected. This is just a boring dish with little flavor. I give it only 2 stars - and one of those is just because it may have been better with real chicken rather than Frankenchicken. I'm guessing you sacrifice tasts for size. Typically American preference don't you think? No one hated it but no one loved it either and I won't be making this again.
I am a huge broccoli lover and the Sesame Broccoli however was delicious. But here's the challenge with fresh broccoli - hello did the dog poop in the house? Oh no - sorry - just cooking broccoli. You know what I'm talking about. But there is a solution. Not wind, rain, sleet or snow stops me from taking my electric steamer out on the porch and cooking it out there. No smell to ruin people's appetites. Anyway, the recipe was super easy and without a doubt will be served here again. The Food Network staff successfully saved our party tonight.
On the weight loss front - well - I'm just glad it's not weigh in day. I didn't eat breakfast or lunch yesterday, then ate about 1/4 of the stuffed chicken breast (those things were so huge I couldn't even eat HALF of one) and about 2 cups of broccoli with the sesame sauce. I have to eat at least 3 small balanced meals with protein in each to lose. That scale won't budge on one meal a day so tomorrow I must do better.
On the menu for Wednesday - our first time ever with flank steak. Using the Dry Rub recipe from the EDWRR June/July Grilling Issue. However it turns out, at least it's not Frankenchicken.
Links to recipes:
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Double-Stuffed-Chicken-Breasts
http://www.foodnetwork.com/recipes/food-network-kitchens/sesame-broccoli-recipe/index.html
Double Stuffed Chicken Breasts
(from Every Day with Rachael Ray October 2009)
and...Sesame Broccoli
(from Food Network Magazine October 2010)
Here's the deal with the chicken. First, by no fault of Rachael's and her fine culinary team, the chicken I was able to find at my local grocer that was bone in - skin on was NOT the coveted Smart Chicken. The breasts I bought, who's producer will go unnamed, were HUGE. No normal chicken will grow to have a breast this size - these were clearly some sort of Frankenchicken. I recall reading about chickens who are fed feed and hormones causing them to grow such large breasts they cannot even stand up. I almost cried when I opened the package and saw that I had unknowlingly taken part in such a cruel and disgusting practice. No one could even eat a breast that big.
But I'm on a mission, these poor chickens were already dead and in my fridge, so I must press on. Preparation of this recipe was easier than expected. Taste, however, was less than expected. This is just a boring dish with little flavor. I give it only 2 stars - and one of those is just because it may have been better with real chicken rather than Frankenchicken. I'm guessing you sacrifice tasts for size. Typically American preference don't you think? No one hated it but no one loved it either and I won't be making this again.
I am a huge broccoli lover and the Sesame Broccoli however was delicious. But here's the challenge with fresh broccoli - hello did the dog poop in the house? Oh no - sorry - just cooking broccoli. You know what I'm talking about. But there is a solution. Not wind, rain, sleet or snow stops me from taking my electric steamer out on the porch and cooking it out there. No smell to ruin people's appetites. Anyway, the recipe was super easy and without a doubt will be served here again. The Food Network staff successfully saved our party tonight.
On the weight loss front - well - I'm just glad it's not weigh in day. I didn't eat breakfast or lunch yesterday, then ate about 1/4 of the stuffed chicken breast (those things were so huge I couldn't even eat HALF of one) and about 2 cups of broccoli with the sesame sauce. I have to eat at least 3 small balanced meals with protein in each to lose. That scale won't budge on one meal a day so tomorrow I must do better.
On the menu for Wednesday - our first time ever with flank steak. Using the Dry Rub recipe from the EDWRR June/July Grilling Issue. However it turns out, at least it's not Frankenchicken.
Links to recipes:
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Double-Stuffed-Chicken-Breasts
http://www.foodnetwork.com/recipes/food-network-kitchens/sesame-broccoli-recipe/index.html
Tuesday, October 12, 2010
Smart Chicken Where Are You?
For our RR night today, I decided on the Stuffed Chicken Breasts. But here's what I want to know - why is it so hard to find Smart Chicken - breasts with bone in and skin on? All of the other pieces come that way - but all of the breasts are boneless and skinless. There is no flavor in a boneless chicken breast - and I can't stuff them per the recipe if there's no skin! So I bought another brand - not Smart Chicken - and I am not at all happy about it. I hope I can actually eat it. Has anyone ever read about how chickens are raised and fed? It's enough to turn you into a vegetarian.
Results of the not so smart chicken breasts to come tomorrow....
Results of the not so smart chicken breasts to come tomorrow....
Monday, October 11, 2010
10-10-10 A Perfect Day to Begin
I started my official weight loss program with Rachael (and other guests will join us too!) yesterday - 10/10/10 seemed lucky to me. I weighed in at 141! Ouch! I remember while pregnant I hit 140 and thought I would NEVER weight that much otherwise. Oh how wrong I was. So I'm going to party with Rachael and lose those excess pounds! I'll post my weight weekly and share my progress - I'd love to hear from you!
Today's meals:
Breakfast - Egg, 1/4 cup refried beans, salsa
Lunch - totally forgot about it - not a good idea
Dinner - 1 cup Almost Famous Broccoli Cheddar Soup - Food Network Magazine Jan/Feb 2010
- Guy's Grilled Romaine with Bacon Blue Cheese Vinaigreet -EveryDay with RR - June/July 2010
(Otherwise known at our house as "The Best Salad I Ever Ate"
First the soup - this recipe is intended to be a copy of Panera Bread Broccoli Cheese Soup. Rich, creamy and delicious - this is a must for any broccoli-cheese lover. It's easy to make with an immersion blender but as you know I advise staying away from putting hot liquids in a blender. Third degree burns are just not worth it! Now this isn't low-cal, so the key is measuring out one cup and sticking with it. It's rich so 1 cup is filling - but it is so delicious it's difficult not to go back for seconds. I didn't do it though! Five stars on this one! Oh wait - I did not use the bread bowl. No human should ever eat an entire loaf of bread, even if the insides are scooped out. I ate mine out of a bowl and that was just fine.
http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-broccoli-cheddar-soup-recipe/index.html
Now, for the best salad in the world!
Ok so who would think grilled lettuce would be good? I certainly didn't think so but I trust Guy Fieri and so I decided to grill this little baby out of the Everyday with Rachael Ray grilling issue. IT IS AWESOME! If you love bacon and blue cheese I urge you to immediately try this. You will thank me later! We're rating this one 5 stars plus, for it's unique surprise of grilled romain, the intense and delicious flavor of the dressing and for the ease of preparation. Easy to make and no processed salad dressing required!
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/salad-recipes/Guy-s-Grilled-Romaine-with-Bacon-Blue-Cheese-Vinaigrette
So that's for today - we had Rachael, Guy and Food Network Kitchens as our guests. The only downside is I didn't meet my protein requirements for today. My goal is 27 grams of protein at each meal (which equates to about 4 oz. of protein). I didn't even get 27 grams for the entire day - I must do better tomorrow.
Tomorrow is our weekly "Rachael Ray Night" where I cook a Rachael recipe for my family - and of course continue on my weight loss path. Tomorrow's options are:
Double Stuffed Chicken Breasts
Stuffed Hot Sausage Meatball Subs
Steakhouse Chili
(All from Everyday with Rachael Ray magazine - October 2009)
All require a trip to the store so I'm undecided - if you're out there and reading this give me your vote - I'm going to the store in the morning!
Today's meals:
Breakfast - Egg, 1/4 cup refried beans, salsa
Lunch - totally forgot about it - not a good idea
Dinner - 1 cup Almost Famous Broccoli Cheddar Soup - Food Network Magazine Jan/Feb 2010
- Guy's Grilled Romaine with Bacon Blue Cheese Vinaigreet -EveryDay with RR - June/July 2010
(Otherwise known at our house as "The Best Salad I Ever Ate"
First the soup - this recipe is intended to be a copy of Panera Bread Broccoli Cheese Soup. Rich, creamy and delicious - this is a must for any broccoli-cheese lover. It's easy to make with an immersion blender but as you know I advise staying away from putting hot liquids in a blender. Third degree burns are just not worth it! Now this isn't low-cal, so the key is measuring out one cup and sticking with it. It's rich so 1 cup is filling - but it is so delicious it's difficult not to go back for seconds. I didn't do it though! Five stars on this one! Oh wait - I did not use the bread bowl. No human should ever eat an entire loaf of bread, even if the insides are scooped out. I ate mine out of a bowl and that was just fine.
http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-broccoli-cheddar-soup-recipe/index.html
Now, for the best salad in the world!
Ok so who would think grilled lettuce would be good? I certainly didn't think so but I trust Guy Fieri and so I decided to grill this little baby out of the Everyday with Rachael Ray grilling issue. IT IS AWESOME! If you love bacon and blue cheese I urge you to immediately try this. You will thank me later! We're rating this one 5 stars plus, for it's unique surprise of grilled romain, the intense and delicious flavor of the dressing and for the ease of preparation. Easy to make and no processed salad dressing required!
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/salad-recipes/Guy-s-Grilled-Romaine-with-Bacon-Blue-Cheese-Vinaigrette
So that's for today - we had Rachael, Guy and Food Network Kitchens as our guests. The only downside is I didn't meet my protein requirements for today. My goal is 27 grams of protein at each meal (which equates to about 4 oz. of protein). I didn't even get 27 grams for the entire day - I must do better tomorrow.
Tomorrow is our weekly "Rachael Ray Night" where I cook a Rachael recipe for my family - and of course continue on my weight loss path. Tomorrow's options are:
Double Stuffed Chicken Breasts
Stuffed Hot Sausage Meatball Subs
Steakhouse Chili
(All from Everyday with Rachael Ray magazine - October 2009)
All require a trip to the store so I'm undecided - if you're out there and reading this give me your vote - I'm going to the store in the morning!
Wednesday, September 29, 2010
Rachael Ray and Britney Spears Night - A Huge Success!
Our first Rachael Ray night was a huge success - turning my squash hating husband into a squash eater - and you don't even know how shocking that is. My daughter Rhiannon and her husband Dan joined us. Rhiannon and Dan are not fans of "Glee" but our love for Britney required we watch. More on that later - for now the food reviews, All of the recipes we used were from Every Day with Rachael Ray, September 2010
Butternut Squash Soup
We had a bumper crop of butternut squash in our garden this year. Sounds good right? But there's one problem - my husband and I both hate squash. I don't mean we just don't prefer to eat it - we HATE it. \"So why the squash crop?" I asked him. His reply "Rhiannon likes it." Yes but Rhiannon can't eat those 50 squash you picked. Hence the inclusion of the Butternut Squash Soup on our menu tonight. At least we know Rhiannon will eat it.
This soup has only 5 ingredients - butternut squash, onion, potato, chicken broth, and milk
It calls for cubing the squash and then baking it. Have you ever tried to cut and peel raw squash? Are you kidding me? That wasn't happening - I could barely get the thing cut in half. But I did, and then just baked it that way with the onion and potato as the recipe said. When it was done I just scooped out the squash insides and threw it in the pan. I have no idea why Rachael would advise cutting it first. Trust me, it seems dangerous, one slip of the knife and there's blood everywhere. Or fingers missing. Anyway, so you put the cooked vegs in the pan, add the chicken broth, simmer and then liquefy it with an immersion blender. Not only do I have a fear of cutting rock hard vegetables with super sharp knives, I have a fear of hot liquid in a blender. So I say if you don't have an immersion blender don't make this recipe. It's not good enough to justify 3rd degree burns. Once it's smooth, add the milk and it's done.
I must confess I made 2 substitutions. I didn't have enough chicken broth (need better planning for future Rachael Ray nights) but I did have homemade apple cider. (Yes, another product as a result of a bumper crop - this time it's apples.) So for half the chicken broth I used cider. My thought was if it ruins it oh well, i hate squash and probably won't like the soup anyway. I also added about a 1/4 cup cream just for a little more richness.
So how did it taste? Well, yes, my husband the squash hater loved it. Rhiannon loved it but we knew she would. Dan ate two bowls. And for me - well I actually liked the squash taste. What I didn't prefer was the sweetness that the apple cider added, but I think that was really what made it so delicious to everyone else. So all in all I give this one 5 stars. It was delicious, fast and simple - thanks to the immersion blender and skipping the chopping step - and I will make it again. I have to get rid of those 50 squash somehow!
Grilled Chicken Soft Tacos with Scallion Dressing
I chose this recipe to maximize my grilling time - it's not winter yet so all food must be grilled out by the pool. I'm not a huge fan of chicken or soft tacos, but this looked simple and I thought I could do some things to spice it up a bit. Here's the recipe from the RR site and the link:
http://www.rachaelraymag.com
/Recipes/rachael-ray-magaz
ine-recipe-index/dinner-re
cipes/Grilled-Chicken-Soft-Tacos
By: Ivee Stephens
4 Servings Prep 15 min Grill 20 min Ingredients:
1/4 head green cabbage, cored and thinly sliced Juice of 2 lemons (about 1/2 cup) Salt and pepper 6 slices bacon 8 small flour tortillas 4 scallions 1/4 cup plus 3 tablespoons extra-virgin olive oil 2 chicken cutlets (about 1 pound) 1 granny smith apple, peeled and cut into matchsticks Sour cream, for serving Prep the apple just before using to prevent it from turning brown.
Marinate a seeded and finely chopped jalapeño in the lemon juice to add a kick to the slaw and dressing.
Skip the small tortillas and fill large wraps with the chicken, bacon, dressing and slaw.
Directions:Preheat a grill to medium-high. In a bowl, toss the cabbage with half of the lemon juice and season with 1 teaspoon each salt and pepper. Microwave the bacon on a paper towel- lined plate on high heat until crisp, about 4 minutes; crumble.
Grill the tortillas, turning once, until lightly charred, about 3 minutes; wrap in a kitchen towel to keep warm.
Meanwhile, in a bowl, toss the scallions with 1 tablespoon olive oil and season with salt and pepper. Grill, turning, until slightly charred, 3 to 5 minutes. Using the same bowl, toss the chicken with 2 tablespoons olive oil and season with salt and pepper. Grill, turning once, until cooked through, 6 to 8 minutes. Let the chicken rest for 5 minutes before thinly slicing along with the scallions.
In a small bowl, add the remaining lemon juice and slowly whisk in the remaining 1/4 cup olive oil; season with salt and pepper. Stir in the sliced scallions and the apple. Divide the chicken among the tortillas and top with the vinaigrette and bacon. Serve with the sour cream and slaw.
I added additional seasoning to the chicken, and I'm glad I did because with the garlic, cumin and Cabela's Maple Jalapeño Seasoning, it was just right. Without would have been too bland for us. And to the dressing I added some sour cream and green salsa - making it a creamy sauce rather than a oil based dressing. The sauce was the hit of the meal.
Overall, I give this recipe 3 stars. It was easy to make and met my using the grill requirement, but the method for warming the shells made them too tough and crunchy. And the seasonings as shown in the recipe are not enough for us. We like some spice in our food!
Spiced Roasted Edamame
No one said that edamame goes well with tacos. This little snack wasn't intended to go with the meal, it was just an attempt to use one of the 5000 bags of frozen edamame in my freezer. Ok, it's not 5000, but it feels like it because who needs more than one at a time? Anyway, this is a short recipe, just edamame tossed with olive oil, onion powder, ground coriander, cumin, smoked paprika and salt - then baked until the beans start to brown. However, I was not wearing my glasses while preparing this - and was also distracted by a particularly ridiculous plaintiff on Judge Judy - and sprinkled curry instead of ground coriander. I did realize this once I smelled the curry and again thinking "oh well", went ahead and added the coriander. If you like edamame and the flavors of Indian food, you'll love this snack. Healthy, delicious and easy to prep - this is something I'd take with me to eat on the plane. Minus the curry that is. Seat mates get understandably cranky when you bust out the container of highly seasoned food. I give this 4 stars as a snack - but don't recommend it as a side with grilled chicken tacos.
We ate all of this yummy food and then headed off to watch the Britney episode of Glee. Now you must know - we love Britney. We saw Britney once in Maui, on the beach and in the lawn chairs by the pool right next to us. (Justin was there too but who cares. It's Britney we love.) The beauty and sweetness that just exudes off this girl is incredible and we have loved her ever since. And as a mother I ask - what was her mother thinking?! No child should be deprived of a normal childhood for any amount of money - and look what the results are. Lynne Spears I hope all that money was worth it to you! Shame on you! But enough parenting commentary.
The Glee cast did a great job with the Britney songs - even Glee hater Dan enjoyed the show. The cameos by Britney were great too and I was happy to see her looking healthy. I'll watch again next week - but mostly to catch a glimpse of John Stamos.
Starting weight: 139.8
Starting date: 9/28/2010
Butternut Squash Soup
We had a bumper crop of butternut squash in our garden this year. Sounds good right? But there's one problem - my husband and I both hate squash. I don't mean we just don't prefer to eat it - we HATE it. \"So why the squash crop?" I asked him. His reply "Rhiannon likes it." Yes but Rhiannon can't eat those 50 squash you picked. Hence the inclusion of the Butternut Squash Soup on our menu tonight. At least we know Rhiannon will eat it.
This soup has only 5 ingredients - butternut squash, onion, potato, chicken broth, and milk
It calls for cubing the squash and then baking it. Have you ever tried to cut and peel raw squash? Are you kidding me? That wasn't happening - I could barely get the thing cut in half. But I did, and then just baked it that way with the onion and potato as the recipe said. When it was done I just scooped out the squash insides and threw it in the pan. I have no idea why Rachael would advise cutting it first. Trust me, it seems dangerous, one slip of the knife and there's blood everywhere. Or fingers missing. Anyway, so you put the cooked vegs in the pan, add the chicken broth, simmer and then liquefy it with an immersion blender. Not only do I have a fear of cutting rock hard vegetables with super sharp knives, I have a fear of hot liquid in a blender. So I say if you don't have an immersion blender don't make this recipe. It's not good enough to justify 3rd degree burns. Once it's smooth, add the milk and it's done.
I must confess I made 2 substitutions. I didn't have enough chicken broth (need better planning for future Rachael Ray nights) but I did have homemade apple cider. (Yes, another product as a result of a bumper crop - this time it's apples.) So for half the chicken broth I used cider. My thought was if it ruins it oh well, i hate squash and probably won't like the soup anyway. I also added about a 1/4 cup cream just for a little more richness.
So how did it taste? Well, yes, my husband the squash hater loved it. Rhiannon loved it but we knew she would. Dan ate two bowls. And for me - well I actually liked the squash taste. What I didn't prefer was the sweetness that the apple cider added, but I think that was really what made it so delicious to everyone else. So all in all I give this one 5 stars. It was delicious, fast and simple - thanks to the immersion blender and skipping the chopping step - and I will make it again. I have to get rid of those 50 squash somehow!
Grilled Chicken Soft Tacos with Scallion Dressing
I chose this recipe to maximize my grilling time - it's not winter yet so all food must be grilled out by the pool. I'm not a huge fan of chicken or soft tacos, but this looked simple and I thought I could do some things to spice it up a bit. Here's the recipe from the RR site and the link:
http://www.rachaelraymag.com
/Recipes/rachael-ray-magaz
ine-recipe-index/dinner-re
cipes/Grilled-Chicken-Soft-Tacos
By: Ivee Stephens
4 Servings Prep 15 min Grill 20 min Ingredients:
1/4 head green cabbage, cored and thinly sliced Juice of 2 lemons (about 1/2 cup) Salt and pepper 6 slices bacon 8 small flour tortillas 4 scallions 1/4 cup plus 3 tablespoons extra-virgin olive oil 2 chicken cutlets (about 1 pound) 1 granny smith apple, peeled and cut into matchsticks Sour cream, for serving Prep the apple just before using to prevent it from turning brown.
Marinate a seeded and finely chopped jalapeño in the lemon juice to add a kick to the slaw and dressing.
Skip the small tortillas and fill large wraps with the chicken, bacon, dressing and slaw.
Directions:Preheat a grill to medium-high. In a bowl, toss the cabbage with half of the lemon juice and season with 1 teaspoon each salt and pepper. Microwave the bacon on a paper towel- lined plate on high heat until crisp, about 4 minutes; crumble.
Grill the tortillas, turning once, until lightly charred, about 3 minutes; wrap in a kitchen towel to keep warm.
Meanwhile, in a bowl, toss the scallions with 1 tablespoon olive oil and season with salt and pepper. Grill, turning, until slightly charred, 3 to 5 minutes. Using the same bowl, toss the chicken with 2 tablespoons olive oil and season with salt and pepper. Grill, turning once, until cooked through, 6 to 8 minutes. Let the chicken rest for 5 minutes before thinly slicing along with the scallions.
In a small bowl, add the remaining lemon juice and slowly whisk in the remaining 1/4 cup olive oil; season with salt and pepper. Stir in the sliced scallions and the apple. Divide the chicken among the tortillas and top with the vinaigrette and bacon. Serve with the sour cream and slaw.
I added additional seasoning to the chicken, and I'm glad I did because with the garlic, cumin and Cabela's Maple Jalapeño Seasoning, it was just right. Without would have been too bland for us. And to the dressing I added some sour cream and green salsa - making it a creamy sauce rather than a oil based dressing. The sauce was the hit of the meal.
Overall, I give this recipe 3 stars. It was easy to make and met my using the grill requirement, but the method for warming the shells made them too tough and crunchy. And the seasonings as shown in the recipe are not enough for us. We like some spice in our food!
Spiced Roasted Edamame
No one said that edamame goes well with tacos. This little snack wasn't intended to go with the meal, it was just an attempt to use one of the 5000 bags of frozen edamame in my freezer. Ok, it's not 5000, but it feels like it because who needs more than one at a time? Anyway, this is a short recipe, just edamame tossed with olive oil, onion powder, ground coriander, cumin, smoked paprika and salt - then baked until the beans start to brown. However, I was not wearing my glasses while preparing this - and was also distracted by a particularly ridiculous plaintiff on Judge Judy - and sprinkled curry instead of ground coriander. I did realize this once I smelled the curry and again thinking "oh well", went ahead and added the coriander. If you like edamame and the flavors of Indian food, you'll love this snack. Healthy, delicious and easy to prep - this is something I'd take with me to eat on the plane. Minus the curry that is. Seat mates get understandably cranky when you bust out the container of highly seasoned food. I give this 4 stars as a snack - but don't recommend it as a side with grilled chicken tacos.
We ate all of this yummy food and then headed off to watch the Britney episode of Glee. Now you must know - we love Britney. We saw Britney once in Maui, on the beach and in the lawn chairs by the pool right next to us. (Justin was there too but who cares. It's Britney we love.) The beauty and sweetness that just exudes off this girl is incredible and we have loved her ever since. And as a mother I ask - what was her mother thinking?! No child should be deprived of a normal childhood for any amount of money - and look what the results are. Lynne Spears I hope all that money was worth it to you! Shame on you! But enough parenting commentary.
The Glee cast did a great job with the Britney songs - even Glee hater Dan enjoyed the show. The cameos by Britney were great too and I was happy to see her looking healthy. I'll watch again next week - but mostly to catch a glimpse of John Stamos.
Starting weight: 139.8
Starting date: 9/28/2010
Sunday, September 5, 2010
Girl Crush - Stevie Nicks and Rachael Ray
All of you who lived in the time of "Rumours" know that Stevie Nicks is the one and only Gold Dust Woman. Beautiful, mysterious, unique and talented beyond description, Stevie Nicks is my first and only lifetime girl crush. I wanted to look like her, move like her, sing like her - I just wanted to BE her. There she was up there in front of that band and surprising her bandmates by taking all the attention away from the men - she personifies female power at it's finest. They didn't even initially want her for Fleetwood Mac, the wanted Lindsey and he wouldn't join without her. Well if it were not for Stevie Nicks, you and I wouldn't even be talking about Fleetwood Mac. I don't sing or play in a band but inspired by Stevie, in my own career I showed all those men who underestimated me, who didn't think I was good enough or smart enough, who thought that I'd never move beyond a low level position that I was a woman who knows how to get exactly what she wants. Just like Stevie.
Well after all these years I am also inspired by another woman - who is completely different than Stevie - Rachael Ray. You're thinking "WHAT?" right now aren't you? Well, here's the thing - she is also the personification of a woman who knows how to get what she wants. She has no formal training, she started working from the ground up and she has created a multi-million dollar empire. Best of all, she spends every day of her life doing what she LOVES - and it shows. My daughter Rhiannon (yes named after Stevie's signature song) has learned to cook not from me, but from Rachael. (Thanks Rach!) And while Rachael doesn't say this (she should!) I have learned from her that quality food is the key to staying thin. If you take the time to whip up one of Rachael's recipes with fresh ingredients and sit down to savor it with your loved ones I guarantee you will not need to consume as much to feel satisfied - as opposed to sitting down to something you pulled out of a box or a drive thru sack. After trying a million different times over the last 8 years, I finally lost 10 pounds this summer. Not by exercising, not by cutting back on food, not by depriving myself - simply by eating only fresh whole foods I prepared myself - with the help of Rach.
So in tribute to Rachael, we're starting a weekly Rachael Ray night at our house. Rhiannon and I will take turns prepping once of Rachael's recipes and sharing it with our family. I'll post here about our experiences and tastes. I'm sure we'll have some hits and some flops. Rachael may be a food goddess but I have learned not EVERY recipe is spectacular - but hey that's just part of the fun. So check back for more.
I think my food connection with Rachael was meant to be. When I first heard the song Rhiannon back in 1976 I knew right then and there that I would name my daughter Rhiannon. I do love the song but the reason I chose it is that II think it is just the most beautiful name I have ever heard. Up until that point I had a different name chosen for my daughter - one I never got to use. That name was Rachel.
Best wishes to all of you on your weight loss and healthy goals!
Well after all these years I am also inspired by another woman - who is completely different than Stevie - Rachael Ray. You're thinking "WHAT?" right now aren't you? Well, here's the thing - she is also the personification of a woman who knows how to get what she wants. She has no formal training, she started working from the ground up and she has created a multi-million dollar empire. Best of all, she spends every day of her life doing what she LOVES - and it shows. My daughter Rhiannon (yes named after Stevie's signature song) has learned to cook not from me, but from Rachael. (Thanks Rach!) And while Rachael doesn't say this (she should!) I have learned from her that quality food is the key to staying thin. If you take the time to whip up one of Rachael's recipes with fresh ingredients and sit down to savor it with your loved ones I guarantee you will not need to consume as much to feel satisfied - as opposed to sitting down to something you pulled out of a box or a drive thru sack. After trying a million different times over the last 8 years, I finally lost 10 pounds this summer. Not by exercising, not by cutting back on food, not by depriving myself - simply by eating only fresh whole foods I prepared myself - with the help of Rach.
So in tribute to Rachael, we're starting a weekly Rachael Ray night at our house. Rhiannon and I will take turns prepping once of Rachael's recipes and sharing it with our family. I'll post here about our experiences and tastes. I'm sure we'll have some hits and some flops. Rachael may be a food goddess but I have learned not EVERY recipe is spectacular - but hey that's just part of the fun. So check back for more.
I think my food connection with Rachael was meant to be. When I first heard the song Rhiannon back in 1976 I knew right then and there that I would name my daughter Rhiannon. I do love the song but the reason I chose it is that II think it is just the most beautiful name I have ever heard. Up until that point I had a different name chosen for my daughter - one I never got to use. That name was Rachel.
Best wishes to all of you on your weight loss and healthy goals!
Subscribe to:
Posts (Atom)