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New Years Eve 2016

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Resolution time! I was really bad writing here this year. And it showed. I gained weight. I allowed myself to eat my feelings. I went through a lot of emotional stuff this year. Rather than working out, I ate. A lot. So here are my resolutions:

  1. Deal with my feelings.
  2. Drink more water.
  3. Workout more.
  4. Be more accountable with myself and others.
  5. Don’t allow myself to get into ruts.
  6. Write more.
  7. Focus on things that make me happy more.
  8. Don’t allow negative people in my life.

That’s enough for now. Happy New Year! I hope you have a wonderful 2017!




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This has been a happy year but a rough one physically. I haven’t necessarily been eating like I should. There were days I was doing well to eat and then other days I ate everything. I am back on the bandwagon, though. I am really looking forward to getting back to my weight loss goals, though. I have a really supportive group of friends and a wonderful boyfriend who supports it as well. I have to push myself personally, but I can do it. I WANT to do it. 2015 was amazing. I’m looking forward to 2016!

April 13, 2015

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It’s been a good eating week I think. I didn’t track everything like I should but I was happy with some choices. Like tonight…I really wanted Japanese take out. I fixed a whopping salad with a cheese quesadilla instead. BTW, La Banderita (I think that is how you spell it) has some really good low-carb tortillas that are awesome! Low points and calories. Great for wraps and quesadillas.

Tomorrow is weigh-in. I really hope I did well. I wasn’t 100% on target with exercise but better than week before. So I’m hoping!

Roasted Asparagus

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I found some baby asparagus pretty cheap the other day and decided to get it. I am so glad I did! It was soooo delicious! All I did to it was snap off the ends where it naturally snapped. Drizzled olive oil over it and sprinkled with some sea salt. I roasted it for about 12-15 minutes at about 400 degrees. Then I sprinkled some parmesan on it when it came out of the oven. It was so good that my crazy cat kept trying to steal it from me. I would say it was a winner!

Easy Red Beans & Rice

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1 cup long-grain brown rice
2 cups dried red beans
1 medium red onion, chopped
1 medium green pepper, chopped
2 stalks celery, chopped
6 cloves garlic, minced
1 1/2 tablespoons Cajun seasoning
1 tablespoon paprika
1 teaspoon salt
4 cups boiling water

1. Add everything to the crockpot and stir together.

2. Cook on low for around 6-8 hours. Cooking times may vary slightly depending on your crockpot.

Serves 6

Per Serving (excluding unknown items): 350 Calories; 2g Fat (4.5% calories from fat); 18g Protein; 68g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 552mg Sodium.

Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Stuffed Poblano with Vegetable Confetti

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Living Too Large

stuffed poblano with confetti stuffed poblano with confetti

4 each poblano peppers
1 teaspoon olive oil
2 cloves garlic, crushed
1/4 cup green onion, diced
1/2 cup whole kernel corn, frozen
1/4 cup black beans, rinsed and drained
1/4 cup carrot, shredded
1/4 cup coleslaw mix (veggies only)
4 ounces neufchatel cheese
2 ounces cheddar cheese
cilantro, to taste
salt and pepper, to taste

1. You need to pick peppers that are large enough to hold some filling. Briefly roast the peppers over an open flame (or under the broiler) to blister the skin. Rub off the skin and remove the seeds from each pepper through a slit down the side. With smaller peppers it may be easier to remove the top and remove the seeds & veins with an apple corer. Set aside.

2. Heat the olive oil in a large pan and saute the vegetables, except beans enough to soften them (but…

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Vegetable Beef Soup

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With Fall here, I guess it’s time to make some soup!

Living Too Large

3/4 pound beef tips

28 ounces crushed tomatoes

14 ounces beef broth

1 cup baby carrots

1 cup frozen corn kernels

1 can green beans, canned, drained

1 large onion, diced

2 stalks celery, chopped

2 medium potatoes, peeled and chopped

3 tablespoons Italian seasoning

salt and pepper, to taste


Brown beef tips in a nonstick skillet that has been sprayed with olive oil spray.

In a large crockpot add all the ingredients.

Cook on low for 7 hours.

6 servings. 149 calories per serving.

1 Starch/Bread, 3 Vegetables, ½ Lean Meat

Serve with crackers or cornbread.

*If you want a thicker broth, mix a slurry of cornstarch and water and add right before serving. Just use a little because a little goes a LONG way.

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