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Tag Archives: Health

April 14, 2015

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Today was a good day. I have officially lost 25 lbs. Yes, there is more to go, but today was a good day!

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March 31, 2015

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I’m a little nervous about today. It is weigh-in day and I am praying I lost. Last week I gained a few pounds and it really bothered me. I knew instantly where my pitfalls had been. I stayed away from them this week. Fingers crossed that the scales don’t scream at me. 🙂

March 12, 2015

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I have good news! I have actually finally lost some weight. Since January 27, 2015 I have lost 15.8 lb. I have been doing the Weight Watchers Points Program. It has really helped to have access to it online. I can enter meals easily and it tells me how many points I have left for the day and such.

Just wanted to share some positive news. Hope you are all well!

More Metabolism Boosters

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My metabolism has slowed to a snail’s pace. I have been reading more information about boosting it. I have found really good info. I really like Women’s Health Magazine’s information. I need to make sure I am eating breakfast because I am bad about that. I also should add green tea to my daily liquid intake. I am not a fan of green tea. I prefer black tea, sweetened and iced. They say spicy food is good for thermogenics but I can only tolerate small amounts of heat.

Do you have any metabolism boosters you know of?

April 10, 2014

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I am a slacker. I admit it. I haven’t been writing here because I have tried to balance everything. It’s not been working so well. The one good thing recently is that I’ve tried to get back on the wagon with healthier eating. Yay me? Yeah, I fell off. It was a hard landing. I was working crazy hours. I wasn’t sleeping well. I wasn’t eating well. I was just functioning. Now I am trying to just get back on track. I have moved towards eating healthier. I have quit eating out so much. I was eating out all the time because it is hard to cook when you have less than 12 hours at home before you have to be back at work. I just wanted food immediately and sleep. Then I wasn’t sleeping well because of the food. Ugh! So I have started cooking up big batches of rice and veggies so I have these meals ready to microwave. It’s easier and more affordable. And tastier! I cook a helluva lot better than McDonalds!

I was also recently inspired by a friend who told me he lost 15 lbs. I was impressed. So I figured if he can, I can get back to it! I’m doing my shakes and eating better and feeling better slowly. It’s not the easiest road. Most of us know that. But it is a process.

February 24, 2014

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Have you ever noticed when you are stressed and working like crazy that it is hard to eat right? I think part of it is that we get worn down and just don’t have the energy or time to take care of ourselves. I know I have felt like that lately. I want to do better and lately I have worked like crazy. This month I have had 3 days off. That isn’t enough down time to do everything I need to.

I’m trying to find easy ways to eat better. So what ways do y’all do it? Any tips?

Beet Veggie Burger

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I’ve been looking for a great veggie burger. I found this site that had what looked yummy. Check them for other recipes if you’d like.

3 large beets
1/2 cup brown rice, uncooked
1 medium yellow onion, finely diced
3 cloves garlic, minced fine
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats
2 cans black beans, canned
1/4 cup prunes, finely chopped
1 tablespoon extra virgin olive oil
1 tablespoon paprika
2 teaspoons brown mustard
1 teaspoon cumin powder
1/2 teaspoon coriander
1/2 teaspoon thyme
1 large egg
salt and pepper, to taste
6 each hamburger bun

1. Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

2. Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it’s a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

3. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

4. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

5. Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

6. Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

7. Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

8. Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.

9. Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

10. When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

11. Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready.

12. Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.

13. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you’re adding cheese, lay a slice over the burgers in the last minute of cooking.

14. Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

6 servings.

Per Serving (excluding unknown items): 313 Calories; 7g Fat (19.3% calories from fat); 10g Protein; 53g Carbohydrate; 6g Dietary Fiber; 35mg Cholesterol; 443mg Sodium.

Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.