Tag Archives: recipes

Post-Op Week 85: Rethinking Goals and a Recipe

image

Nearly as fast as I put on the weight I gained over the holidays, I lost it.  Then regained it.  Then lost it again.  This rollercoaster ride my body’s taking me on is frustrating at most, but is what I suppose maintenance is at best.  What I need to grapple with is this:  am I ready to be here?

Continue reading

Advertisements

Greeting 2014 and Preparing for 6-Month Follow Up Visit

This is how I chose to greet the new year, head cold and all:

image

And 2014 will be my year.  Oh yes, yes it will be.

Tomorrow, I have my six-month follow up appointment at my surgeon’s office.  Is it ridiculous that I’m mad that the high temps tomorrow are supposed to be in the 40s so I have to wear heavier clothes?   I could wear what I wore last time I was at my surgeon’s office but it would mean I’d freeze my ass off as it is a summerweight maxi dress, and besides, it is too large for me now.

Continue reading

Bonus Post: Citrus Herb Roasted Chicken Recipe

image

This bird is pretty much the best bird you will ever eat. For reals. And it’s easy to make.

My Christmas gift to you, my readers: a recipe!

I decided that for our Christmas meal, we would eat something high in protein and flavor.  We’d already done turkey and beef tenderloin at Thanksgiving, so those were out.  Fish didn’t seem Christmasy enough, and pork just doesn’t have enough protein bang for the calorie buck, so chicken it was.  I decided to buy a roasting chicken (larger than your average bird at about 5-6 pounds instead of 2-3) so that we could eat on it the rest of the week, and have the carcass left over for me to make stock/soup out of later on.

This was seriously the best chicken I have ever made in my entire young life.  It turned out so moist and flavorful that I am pretty sure I will not roast chicken any other way ever again.  I mean, I’ll still make barbecue chicken legs, but this…for a whole bird?  It’s a great way to make it.

The secret to the moist meat?  The brine.  Brining a chicken is one of the best ways to ensure that it stays moist through the roasting process.  Since you’re roasting at a high temperature, the brine will help break down the muscle fibers in the meat, loosening them up so they trap water inside.  This helps keep the meat moist despite the high cooking temperature.

So here’s how I did it.

Continue reading

Snow Day: Major NSV and Soup Recipe

As we are currently encased in ice, today was a snow day from school. I slept in, and have had a pretty leisurely day lounging about here at home. The roads are covered in ice, we can’t get out of our driveway, and it’s projected to be 16 degrees F tonight. More ice is coming tomorrow night, and we’re not getting above freezing until Monday afternoon. Fun times!

So I’ve cooked today and read a lot today. I really should be grading work, but my brain needed both the rest and the intellectual stimulation of reading things that were not student work.

I noticed something awesome today.  For the first time in my adult life, when I look down, I can see my toes.
Continue reading

Post-Op Week 18 Progress Report

This week saw me posting a good loss. I feel like I’m back on track (like I ever really got off of it?), but compared to last week’s 1.2 pound loss, this week’s loss is fantastic.  I feel like I’m on pace to meet my December goal before Christmas, which would be a wonderful gift to myself.  I am now 66 pounds away from my surgeon’s goal weight for me, but I’m hoping that by the time I see him again January 2 that I’ll be 50 pounds short of that.  I am really hoping I can hit his goal weight for me by my birthday in March.  That would really be something.

I am almost halfway to my own weight loss goal.  I think I might be able to hit the halfway point next week.  We’ll see.

image

I did a little cooking today to get ready for the week.  I’m trying to get back into the habit after not doing it for a bit–I’ve been too damn busy working to spend time prepping meals.  And thankfully, I had plenty of stuff in the freezer to eat that I’d made before.  But I need to invest the time in meal prep to keep me from deciding to pick something up on the way home or going out for dinner.  We have actually saved quite a bit of money not dining out nearly as much as we did prior to both of us having surgery, which has been nice.   So I cooked a couple of things for both of us to have for meals this week:  chili and barbecue chicken legs.

Continue reading

Post-Op Week 16 Progress Report and Lessons Learned

This week’s loss was a good one. I’m glad it wasn’t as big as the previous two weeks’ losses had been–I was actually getting worried about losing so much so fast!  Of course, losing 20 pounds in 3 weeks is still pretty freakin’ fast.

This is the first picture in which you can see both knobs of the closet doors on either side of me in my front-facing picture.  When I noticed this as I was putting together the composite, I got very excited.  It means my shoulders are more narrow, that I’m losing inches around my upper arms, and that perhaps finally, the next time I fly on a plane, I’ll actually be much more comfortable, and so will anyone who has to sit next to me.

image

This week I learned some important lessons about my new stomach and eating that I’ll be using this week and every week as I go forward.  This is Important Stuff if I am going to keep making forward progress. Continue reading

Bonus Post: Daily Bites and Sunday Cooking

Here’s what I ate today:

image

Today’s food choices, from upper right: jambalaya bowl leftovers from Genghis Grill; cheesy barbecue turkey meatloaf minis; roast beef slices with a cheese stick; trenta sized unsweetened passion tea with Splenda from Starbucks; multivitamin x2.

I cooked up a storm today, as I’ve done every Sunday for the last month or so.  It’s become my new habit, and I enjoy spending time in the kitchen because for me, cooking is relaxing.  It is also one of the few creative outlets I have.  Not gonna lie, lesson planning is the other.  Sad, isn’t it?

Continue reading