Sunday, February 17, 2013
My inner thin girl is also known to me as my inner child because I knew her then, up until she was 10--wiry, always active, a monkey on the monkey bars, a bike, a hula hoop. She was skin and bones, with enough fat to keep everything going. I hope to find her somewhere under the current layers. I'm working hard at nutrition and fitness to let her venture out at the party where we kiss the outer fat girl good-bye, and let the inner thin girl have control once more.
My sister is home from Kenya. She requested the same meal she had before she left: Mom's pizza and my salad. And ice. Lots of ice. She sounds awful, coughing. Says is bronchitis from breathing fumes form the cement mixer. for over a week. We'll see. I'm working hard to just leave the driving to HIM.
Saturday, February 16, 2013
I have actually burned 4000 calories this week. And my fitness tracker is screaming to fix that goal. So I did. My minimum calorie score zoomed up 500 calories. You wouldn't think I'd have a problem eating 500 more calories.
But I have stopped eating donuts and cupcakes.
I eat what feels like a ton of fruits and veggies, with a little whole grain, legumes and yogurt thrown into the mix. With the last increase I had increased nuts and added cacao nibs and powdered cocoa.
When dinner time comes, I am forcing myself to eat because I'm not hungry but there's this thing that if you don't eat enough, your body shuts down the weight loss because it thinks you have hit hard times and are now starving, when I'm eating more food than I ever have in my life.
You'd think a woman who had 90 pounds to lose last July would have an inkling how to pack in the calories. Well, I do, but I'm not going there. So I adjusted the plan, but I'm not happy with what I did.
Maybe tomorrow will be better when I start the day with the knowledge that we will be consuming 500 more calories than I did yesterday.
But now it's cold again with 20 MPH winds. I'd better be going to the Y to swim or I'll be gaining weight instead of losing.
Friday, February 15, 2013
This was yesterday's blog: 361 calories for a special, beautiful blossom of a valentine.
Now THIS is a Daily Cacao Valentine for your health:
I gave it to myself for breakfast this morning. 289 delicious and healthy calories. Start with a bed of 1 cup spinach. Mix 1/2 cup Chobani Nonfat Greek Yogurt with 1 teaspoon dry cocoa powder, sweetener packet, and vanilla if desired. Spoon on top of the spinach in a mound. Arrange 1 cup strawberries in blossom fashion as in the top picture, except the mound is smaller. Sprinkle with 1 Tablespoon cacao nibs and 1/2 ounce walnut pieces.
This is perfect for an everyday breakfast or lunch. If you can afford the calories, please substitute 1-2 teaspoons of honey or maple syrup for the sweetener.
I supplemented my everyday Cacao Valentine with a smoothie of spinach, swiss chard, almond breeze, frozen banana, and frozen cherries. Add the Everyday Cacao Valentine and I totaled 6 Fruits and Veggies for breakfast. That's amazing! (542) calories for breakfast
See yesterday's blog for info about Cacao Nibs.
I make my Nutrition Tracker public if you are interested in how I am going to incorporate 15 servings of fruits and vegetables into today's meals:
Visit my team for more ideas for your health:
Thursday, February 14, 2013
Well, here are my quick and easy goto meals. They are quick because I chop, steam, or roast and store veggies when I come home from the store. I always roast a bunch of carrots, tomatoes, a winter squash, a small casserole of peeled garlic, and beets if they are available. I always have Josephs pita bread (60 calories) or xtreme Wellness Spinach tortillas. Lots of fiber in either one. I also bake rice a cup at a time for 4 servings and store for vegetable plates or salads. I prefer aromatic brown rice mixtures from Lundberg. Christmas, Weihani, Golden Rose Brown, Brown Jasmine and Black Japonica are favorites.
Then during the week, most things are already cooked and are combined into cold salads or warmed for vegetable plates.
1. Salad of greens, strawberries, onions, cacao nibs, white kidney beans or chick peas, colavita basalmic vinegar
2. Salad of greens, 2 clementine cuties, onions, almonds, mini sweet peppers sliced into wheels, brussels sprouts
3. Salad of steamed edamame out of shell, tomatoes, black olives, onion, artichoke leaves
4. Vegetable plate of roasted carrots, winter squash or sweet potato, steamed broccoli, beets and an aromatic rice or beans or nuts.
5. Rice salad: 1 c. aromatic rice, 1 c. halved grapes or sweet cherries, .5 cup chobani no fat Greek Yogurt, chopped celery, cinnamon, nutmeg, walnuts
6. Breakfast fruit bowl: 1 cup of 2 different fruits, 1 T ground flax or chia, .5 - 1 ounce almonds or walnuts. If I microwave a frozen berry or cherries, I mix the juice with .5 c. Chobani no fat yogurt and add cinnamon and nutmeg before topping the fruit.
7. Pita Pizzas
Savory: spread roasted garlic, then roasted tomato. Top with sweet pepper wheels, onion, olives, gouda or jarlsberg light. Heat 10 minutes.
Fruit: spread with laughing cow swiss or yogurt mixed with cinnamon. Top with blueberries, apples, cherries, or grapes and chopped walnuts. (no cooking) Another option here is caramelized sliced pears and onions on the pita spread with LC swiss.
8. Spaghetti: Do a stir fry of lentil sprouts, onions, pepper wheels, roasted garlic and tomatoes. Heat already cooked spaghetti squash. Top. sprinkle with grated parmesan if desired. Serve with sprouted barley bread.
Remember the tea and water glass.
Note: It might seem a lot of work to do all that prep when coming home from the grocery store. But I fill the oven and roast everything all at once.
All the peeling, chopping, cleaning up mess happens once a week. I only have to clean up the cutting board and food processor once, only rinsing between each new veggie getting chopped. Steaming each vegetable is a little more time consuming, but I line up 5 bowls with broccoli, brussels sprouts, edamame, and asparagus. I cover 1 with a plate and zap for 4 minutes. While the next one cooks, I'm packaging the first.
By the time the roasted veggies are done, I have the other veggies chopped and stored steamed or raw. Then I package the roasted veggies and meals are a breeze.
Have you ever roasted your own tomatoes and onions? The first time I did that, I was just about ready to eat the whole kitchen by the time it finished roasting. So I mixed 12 roasted tomatoes with about 24 cloves of roasted garlic and ate them all for supper. I still have to eat that on grocery night, but I usually just use 3 - 4 roma tomatoes with some garlic for the meal and eat it on spaghetti squash with steamed broccoli and some black olives. Absolutely to die for.
I even think that's the easiest dip for a party: roasted tomato, garlic, onion, and black olives. Serve with those baked crackers from the health food store. Choose those wisely and it's all anti-angiogenic.
Use the links in the resources forum at my team page to learn more about anti-angiogenic foods and their benefits to your health.
I have also been saving my recipes and also some written by others at SP recipes in my Anti-Angiogenic Recipe collection at
Hope you find some easy healthy choices that you can add to your "Goto" collection.
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