Friday, September 28, 2012

skinnnnysummer asked: how do you maintain your weight without dieting? do you workout a lot even though you hate exercise?

Hi. I started to get serious about weight loss in may of this year. I was overweighht on top of hating exercise so I started light. I used an Internet calorie calculator to figure out how many calories I needed… Turns out at 170 lbs I needed 1800 calories a day to maintain my weight. I was actually eating about 2300 at the time. So I challenged myself to eat 1600 a day for the entire month of may. I write down everything I ate and put the time into calculating how many calories was in everything! I had to get an idea of what was enough since I’ve never eaten healthy before. It was really hard for me to do because I was committed to making sure my calories come from healthy foods. Before, every time I “tried” to lose weight, I was still eating the same junk and fast food, just less of it. This time, I feel like I’m doing it right. I cut out sodas, fast food ( I still have times when I give in to a craving but not like before), Debbie cakes, most breads (I usually skip buns now and only eat whole grains), candy bars, and chips. I eat mainly fruits and veggies, raw or cooked in a way so I don’t lose nutrients (not fried) and yes, I have lost right at 25lbs. I also eat chicken…. There are lots of other great meats but I just don’t like them. It’s chicken or tofu for me! I firmly believe that weight loss starts with your diet. If you feed your body crap and too much of it, then exercise is kind of pointless. It sounds simple to just eat fresh food but it’s not. I struggled in my first two weeks and was hungry ALL the time. This may not be the best way but I would make plain popcorn on the stove at night and eat it when I thought I was about to devour tons of junk and it really helped me keep control. When I shopped before, my buggy had Debbie cakes, tons of frozen meals, sodas, cookies and chips. Now my buggy is always filled with fresh meats, whatever dairy I need, spices and some canned food like Rotel tomatoes or beans, and TONS of Fruits and veggies. Now, I don’t have to calculate my calories because I’ve learned so much in these few months that I just now how much food my body needs. Yes, exercise is very important for your body, not just to lose weight. I just didn’t feel that I was ready to dive head first into two big life changes. I started a new job last month and am getting used to packing my lunch every day. Once I feel totally set, I’m going to start exercising again. I can’t seem to break past 147lbs although I am maintaining by continuing to eat right. So I feel that exercise combined with eating good will get me where I need to be. I hope this helps you. This is my first question so I know I went overboard…I just couldn’t stop writing! Basically, I view eating better as a lifestyle not a diet so I’ll never fall back into old habits. And if you get your body eating what it needs and how much it needs, you’ll maintain your weight too!

Wednesday, September 26, 2012
Easy Chicken Monterey

2 lb. chicken breasts
1 T. olive oil
1 1/2 t. seasoning salt or herb mix to give the chicken a little flavor
1 can original Rotel tomatoes, drained
1 bunch green onions, chopped 
Shredded cheese of your choice. We use a mexican style mix.
Favorite barbecue sauce. We love Jack Daniel’s Original No. 7

Heat oven to 375.
Season chicken.
Heat olive oil in grill pan on medium heat or on an actual grill and add chicken. Cook until golden brown and done in the middle. 
Place chicken in an oven safe dish. Add barbecue sauce to your liking. Next is the Rotel tomatoes. Then sprinkle with cheese and top with green onions. We usually sprinkle a little extra cheese on top. Pop them in the oven until the cheese is melted and the tomatoes are warm. Enjoy!

Note: this recipe is very flexible. You could add jalapeños or anything else you like. We use 2 lbs chicken (the two breasts we ate aren’t shown) so we will have leftovers but you can definitely alter it if need be. Have fun with it!

Easy Chicken Monterey

2 lb. chicken breasts
1 T. olive oil
1 1/2 t. seasoning salt or herb mix to give the chicken a little flavor
1 can original Rotel tomatoes, drained
1 bunch green onions, chopped
Shredded cheese of your choice. We use a mexican style mix.
Favorite barbecue sauce. We love Jack Daniel’s Original No. 7

Heat oven to 375.
Season chicken.
Heat olive oil in grill pan on medium heat or on an actual grill and add chicken. Cook until golden brown and done in the middle.
Place chicken in an oven safe dish. Add barbecue sauce to your liking. Next is the Rotel tomatoes. Then sprinkle with cheese and top with green onions. We usually sprinkle a little extra cheese on top. Pop them in the oven until the cheese is melted and the tomatoes are warm. Enjoy!

Note: this recipe is very flexible. You could add jalapeños or anything else you like. We use 2 lbs chicken (the two breasts we ate aren’t shown) so we will have leftovers but you can definitely alter it if need be. Have fun with it!

This dinner was amazing!
We made Chicken Monterey, roasted veggies, and baked sweet potatoes. For the veggies we used zucchini, squash, onions, and mixed bell peppers. It was easy to make but oh so delicious!

This dinner was amazing!
We made Chicken Monterey, roasted veggies, and baked sweet potatoes. For the veggies we used zucchini, squash, onions, and mixed bell peppers. It was easy to make but oh so delicious!

Tuesday, September 25, 2012
Our dinner from last night. It’s similar to the last dinner I posted. We are on a carrot kick apparently. We had cornflake oven fried chicken, roasted asparagus, brown sugar glazed carrots, and stewed fingerlings drizzled with herbs and butter.

Our dinner from last night. It’s similar to the last dinner I posted. We are on a carrot kick apparently. We had cornflake oven fried chicken, roasted asparagus, brown sugar glazed carrots, and stewed fingerlings drizzled with herbs and butter.

Cornflake Oven Fried Chicken

2 lb. chicken tenders
2 large eggs
6 T. milk
1 1/2 c. crushed cornflakes (measure after crushing)
1 t. dried thyme
1 1/2 t. paprika
2 T. butter, melted
1/2 t. salt
1/2 t. pepper

Preheat oven to 350.
Lightly beat the eggs and combine them with the milk in a bowl. Combine cornflakes, paprika, salt, pepper, and thyme in another bowl. (I use my food chopper to crush my cornflakes but you could just used the heel of your palm if you don’t have one)
Pour butter over cornflake mixture and stir. 
One by one, dip chicken tenders into egg mix, then coat with cornflake mix. 
Place on greased baking sheet and bake 15 min. on each side. Adjust cooking time if needed.

Cornflake Oven Fried Chicken

2 lb. chicken tenders
2 large eggs
6 T. milk
1 1/2 c. crushed cornflakes (measure after crushing)
1 t. dried thyme
1 1/2 t. paprika
2 T. butter, melted
1/2 t. salt
1/2 t. pepper

Preheat oven to 350.
Lightly beat the eggs and combine them with the milk in a bowl. Combine cornflakes, paprika, salt, pepper, and thyme in another bowl. (I use my food chopper to crush my cornflakes but you could just used the heel of your palm if you don’t have one)
Pour butter over cornflake mixture and stir.
One by one, dip chicken tenders into egg mix, then coat with cornflake mix.
Place on greased baking sheet and bake 15 min. on each side. Adjust cooking time if needed.

Monday, September 24, 2012
Here is a snack we had a few nights ago. I think pictures of fruit are always so pretty… It’s hard to take just one. :)

Here is a snack we had a few nights ago. I think pictures of fruit are always so pretty… It’s hard to take just one. :)

Friday, September 21, 2012
I wish I had more photos but I stayed away from cameras for quite some time so here’s another similar shot..

I wish I had more photos but I stayed away from cameras for quite some time so here’s another similar shot..

The first photo was taken in April. The second was taken two weeks ago. 20 pound difference. Heck yeah!!

The first photo was taken in April. The second was taken two weeks ago. 20 pound difference. Heck yeah!!

Thursday, September 20, 2012
This is the yummy dinner we had last night… Brown sugar glazed carrots, roasted okra, and oven fried chicken with a few tomato slices. It was great comfort food!

This is the yummy dinner we had last night… Brown sugar glazed carrots, roasted okra, and oven fried chicken with a few tomato slices. It was great comfort food!

Tuesday, September 18, 2012
A couple of nights ago, we made these amazing carrot cake pancakes courtesy of ashleybar.tumblr.com. The recipe is below this post. They are shown here with two scrambled eggs and a pinch of mixed cheeses.  These are honestly the best pancakes I’ve ever eaten. They are so wholesome and comforting! Yummy!

A couple of nights ago, we made these amazing carrot cake pancakes courtesy of ashleybar.tumblr.com. The recipe is below this post. They are shown here with two scrambled eggs and a pinch of mixed cheeses. These are honestly the best pancakes I’ve ever eaten. They are so wholesome and comforting! Yummy!

Friday, September 14, 2012

ashleybar:

carrot cake pancakes:

  • Ingredients: 1/2 cup grated carrot, 1 banana, cinnamon, nutmeg, ground cloves, grated ginger, 1/3 cup whole grain pancake mix (or homemade mix), 1/3 cup plus 2 tbsp of milk, 1 tsp vanilla extract, almond butter, honey, toasted coconut
  1. Mix pancake mix with milk, vanilla extract, a dash of cinnamon and a packet of truvia or any natural sweetener you would like to use, let sit for 10 minutes
  2. In the meantime, take your 1/2 cup of grated carrot and put it in a small pot with 1 tbsp of water. Let the carrots sautee in the pan with a lid and add cinnamon, vanilla extract, nutmeg, cloves, grated ginger, and 2 tsp of honey. Stir constantly till carrots are softened
  3. Place your sauteed carrots into the pancake mix and stir well
  4. Lightly grease and heat a pan with olive oil (enough to allow the pancake to get a bit crisp!) 
  5. Place your pancake batter in the pan to make 3 small pancakes and begin slicing banana into thick slices and placing it in the pancake.
  6. On the side, heat a pan and take 1 tbsp of raw coconut and begin toasting it in a pan, constantly stirring around so that the coconut does burn, toast it until light brown. 
  7. Once coconut is done put in a bowl and let cool, place 1 tsp of butter in the pan and slice the rest of your banana in the pan into thick slices and let them lightly grill.
  8. Back to the pancakes, once that begin to form little bubble on the top of the pancake that means they are ready to be flipped. Flip the pancakes and be sure to have enough oil in the pan so that they dont get soggy on the other side.
  9. Flip your banana and drizzle them with honey and allow them to get a brownish grilled color.
  10. Once your pancakes have a firm texture and are done cooking, quickly spread some almond butter on them and place the grilled banana on top and toasted coconut and BAMMM, you have yourself the best breakfast in the world <3

bon appetite!

Wednesday, September 5, 2012
Lunch for today is leftover chili with crackers and a pinch of cheese. I am also having a mix of pluots, grapes, and cherries.

Lunch for today is leftover chili with crackers and a pinch of cheese. I am also having a mix of pluots, grapes, and cherries.

Monday, September 3, 2012
Chris and I are sharing these gorgeous cherries right now. :)

Chris and I are sharing these gorgeous cherries right now. :)

I was already craving berries. Now, we must stop and get some on the way home!

I was already craving berries. Now, we must stop and get some on the way home!

(Source: livinglowcarb)

Broccoli might get stuck in your teeth, But French Fries will get stuck on your Ass (via thinknowthinkfit)

(Source: itsfitnessbitchess)