Okay, I stumbled on this recipe a loooooong time ago and forgot to give it a try. Boy! Am I kicking myself!
If you're trying to increase your fluid intake or simply looking for something different you'll love Susan Maria Leach's concoction at her Bariatric Eating website.
Let me know if you like it as much as I do!
Tuesday, August 23, 2011
Saturday, June 11, 2011
Hanging on Tight!
Surprisingly, it's been more than 8 months since I've published a post. I took a break while discerning and acting on a major decision that I felt the need to keep quiet -- until now.
I had weight loss surgery.
There. It's out now.
Weight loss surgery isn't for everyone. I'll tell you what, though . . . it's one of the best things I've ever done for myself. Truly. A month and a half before surgery my cardiologist had me double my blood pressure medication. I no longer need that prescription at all. Joint pain? Gone. Energy level? So much better. Stress incontinence? What stress incontinence?
You see, in addition to the weight loss there are all sorts of benefits I'm enjoying now that I'm on the "loser's bench". My health and quality of life are improving as I get lighter. So far, since my Roux-en-Y gastric bypass surgery on March 2, 2011, I've lost 58 pounds!
A lot of WLS veterans told me to hang on tight for the ride of my life and that's what I'm doing. Now that I've had some time to adjust to my new way of life I'll be back here posting tips and recipes for the healthy lifestyle I'm thoroughly enjoying. I hope you'll continue to join me on the journey.
See you soon, a little farther left of heft!
I had weight loss surgery.
There. It's out now.
Weight loss surgery isn't for everyone. I'll tell you what, though . . . it's one of the best things I've ever done for myself. Truly. A month and a half before surgery my cardiologist had me double my blood pressure medication. I no longer need that prescription at all. Joint pain? Gone. Energy level? So much better. Stress incontinence? What stress incontinence?
You see, in addition to the weight loss there are all sorts of benefits I'm enjoying now that I'm on the "loser's bench". My health and quality of life are improving as I get lighter. So far, since my Roux-en-Y gastric bypass surgery on March 2, 2011, I've lost 58 pounds!
A lot of WLS veterans told me to hang on tight for the ride of my life and that's what I'm doing. Now that I've had some time to adjust to my new way of life I'll be back here posting tips and recipes for the healthy lifestyle I'm thoroughly enjoying. I hope you'll continue to join me on the journey.
See you soon, a little farther left of heft!
Friday, October 1, 2010
Squeamish about Squash?
It's that time of year again. Fall brings us a bounty of all types of squash for a whole new flavor and texture to enjoy! Today I created a lower calorie comfort classic and used spaghetti squash to bulk up the recipe with great results. I'll be sharing it soon so be sure to check back or subscribe to future posts. In the meantime, let's focus on what the heck we do with a spaghetti squash in the first place.
First of all I need to caution you to be careful when cutting into a winter squash. Their outer skins are super hard and if you're not careful you can hurt yourself in the process of getting into them. You'll have to use some force so just be sure to keep fingers out of the way in case there's a slip-up.
Slice your squash in half lengthwise and use a large spoon to scrape out the seeds. It's a little like cleaning out a small pumpkin but I find spaghetti squash to be drier and less messy. Once you've removed the seeds and their connective fibers you can spray the flesh with cooking spray or lightly coat it with olive oil. Line a baking sheet with aluminum foil and place the squash with the cut side down. Slip it into a preheated 400 degree oven and find something else to do for 45 minutes to an hour.
Test the squash for tenderness with a knife. You'll want to bake until the knife slides through the skin and into the flesh of the squash easily. Remove from the oven and allow to cool. You'll be rewarded with something like this:
At this point you can scoop the cooked squash out of the skin very easily. In fact, with very little effort mine just lifted right out of the skin!
I was toying with the idea of using the squash skins as serving "boats" but the particular recipe I was working on really didn't need that type of presentation. I might just have to revisit that idea in the future though . . .
Now, I will admit that these babies probably could have baked for a shorter period of time because the flesh was super soft. For the recipe I was developing this was a plus but if you would like to take advantage of the threadlike characteristic of spaghetti squash as a substitute for pasta you'll probably want to check for doneness beginning around the 30-minute mark.
My small fruit (yep, I said fruit!) yielded a little over a cup and a half of cooked squash. At this point it can be used as is or pureed.
Incidentally, the way I prepared this spaghetti squash is exactly the same way I treat a pumpkin. It's really easy to bake like this and puree for use in recipes for pie, soups, muffins, cookies, breads, etc. I like to puree the squash and place 2-cup portions into freezer bags. If you squeeze out the air in the bags and lie them flat in the freezer, your pureed squash will thaw later in no time.
Oh, and did I mention that spaghetti squash is a ZERO POINT food on the Weight Watchers program?!
If you've never bothered with winter squash I really encourage you to give it a try. If you're baking something in the oven anyway it makes sense to multi-task and let your squash bake, too. If you don't feel like scooping it out or pureeing right away, that's fine. Let it cool, place it in the fridge overnight and come back to it the following day when you're able.
Leave a comment if you have a favorite squash recipe. I want to hear what YOU'RE going to do with YOURS!
See you to the left of heft . . .
First of all I need to caution you to be careful when cutting into a winter squash. Their outer skins are super hard and if you're not careful you can hurt yourself in the process of getting into them. You'll have to use some force so just be sure to keep fingers out of the way in case there's a slip-up.
Slice your squash in half lengthwise and use a large spoon to scrape out the seeds. It's a little like cleaning out a small pumpkin but I find spaghetti squash to be drier and less messy. Once you've removed the seeds and their connective fibers you can spray the flesh with cooking spray or lightly coat it with olive oil. Line a baking sheet with aluminum foil and place the squash with the cut side down. Slip it into a preheated 400 degree oven and find something else to do for 45 minutes to an hour.
Test the squash for tenderness with a knife. You'll want to bake until the knife slides through the skin and into the flesh of the squash easily. Remove from the oven and allow to cool. You'll be rewarded with something like this:
Now, I will admit that these babies probably could have baked for a shorter period of time because the flesh was super soft. For the recipe I was developing this was a plus but if you would like to take advantage of the threadlike characteristic of spaghetti squash as a substitute for pasta you'll probably want to check for doneness beginning around the 30-minute mark.
Incidentally, the way I prepared this spaghetti squash is exactly the same way I treat a pumpkin. It's really easy to bake like this and puree for use in recipes for pie, soups, muffins, cookies, breads, etc. I like to puree the squash and place 2-cup portions into freezer bags. If you squeeze out the air in the bags and lie them flat in the freezer, your pureed squash will thaw later in no time.
Oh, and did I mention that spaghetti squash is a ZERO POINT food on the Weight Watchers program?!
If you've never bothered with winter squash I really encourage you to give it a try. If you're baking something in the oven anyway it makes sense to multi-task and let your squash bake, too. If you don't feel like scooping it out or pureeing right away, that's fine. Let it cool, place it in the fridge overnight and come back to it the following day when you're able.
Leave a comment if you have a favorite squash recipe. I want to hear what YOU'RE going to do with YOURS!
See you to the left of heft . . .
Friday, September 24, 2010
Y'all should check out Gina's Skinny Recipes for a simply scrumptious breakfast idea!
How's everyone doing with their weight loss goals? So far I've taken off 11.8 lbs. My goal for next week is to get back to tracking each and every portion of food AND to get myself over to the gym at least twice!
I'd love to hear about your triumphs. Go ahead and toot your horn by leaving a comment!
Catch you later, a little more to the left of heft!
Deborah
How's everyone doing with their weight loss goals? So far I've taken off 11.8 lbs. My goal for next week is to get back to tracking each and every portion of food AND to get myself over to the gym at least twice!
I'd love to hear about your triumphs. Go ahead and toot your horn by leaving a comment!
Catch you later, a little more to the left of heft!
Deborah
Sunday, September 12, 2010
Staying the Course
What a busy week I had last week! And tomorrow is the start of our first FULL WEEK of school for my 3 active kids so I know that means I need to be prepared for the crazy afternoons and evenings. I've said before that preparation is one of the keys to success and that's why I re-stocked my kitchen with fruits and veggies. I also boiled several eggs for use throughout the week and prepared another batch of that health salad I posted awhile back.
Last Thursday's weigh-in was terrific. I'd taken off 1.4 lbs for a total so far of 8.8 lbs lost! I don't miss 'em at all. They can find someone else's jeans to fill, right?!
So, what will you do to be prepared this week?
See you soon, a little farther left of heft,
Deborah
Last Thursday's weigh-in was terrific. I'd taken off 1.4 lbs for a total so far of 8.8 lbs lost! I don't miss 'em at all. They can find someone else's jeans to fill, right?!
So, what will you do to be prepared this week?
See you soon, a little farther left of heft,
Deborah
Tuesday, September 7, 2010
Oh, my barley
Are you ready to shake up your routine? When was the last time you had barley? I'll bet it was in a bowl of soup, right? I'm not talking about an incidental occurrence in your diet. Have you ever considered creating a dish that celebrates this chewy good-for-you grain as the main ingredient? Give my Mexican Barley Salad a try and you'll look at barley in a whole new light.
Start off by cooking your barley in beef or chicken broth much like you would prepare rice. I place 2 cups of barley in a pot with 4 1/2 cups broth. Bring it to a boil, then lower the heat, cover and cook on low for 30 minutes.
Mexican Barley Salad
4 cups cooked barley
2 cups frozen whole kernel corn, thawed
1 can black beans, rinsed and drained (about 1 1/2 cups)
1 colored bell pepper, chopped (I used an orange one this time)
3 green onions, chopped
1/2 cup cilantro leaves, chopped
1 clove garlic, minced
1 fresh jalapeno pepper, seeds and membrane removed, finely chopped
salt and cayenne pepper to taste
2 t ground cumin
1 T chili powder
1 T olive oil
juice of 1 or 2 limes
Preparation couldn't be easier. Simply throw everything together and stir well!
Muy bien!
Yields 12 servings
3/4 cup = 2 POINTS on the Weight Watchers plan
See you to the left of heft, everyone!
Deborah
Start off by cooking your barley in beef or chicken broth much like you would prepare rice. I place 2 cups of barley in a pot with 4 1/2 cups broth. Bring it to a boil, then lower the heat, cover and cook on low for 30 minutes.
Mexican Barley Salad
4 cups cooked barley
2 cups frozen whole kernel corn, thawed
1 can black beans, rinsed and drained (about 1 1/2 cups)
1 colored bell pepper, chopped (I used an orange one this time)
3 green onions, chopped
1/2 cup cilantro leaves, chopped
1 clove garlic, minced
1 fresh jalapeno pepper, seeds and membrane removed, finely chopped
salt and cayenne pepper to taste
2 t ground cumin
1 T chili powder
1 T olive oil
juice of 1 or 2 limes
Preparation couldn't be easier. Simply throw everything together and stir well!
Muy bien!
Yields 12 servings
3/4 cup = 2 POINTS on the Weight Watchers plan
See you to the left of heft, everyone!
Deborah
Monday, September 6, 2010
A Better Burger Bet
Did you have a nice Labor Day weekend? I have no complaints. The weather's been a delight and it's been nice to have no commitments, no taxiing kids to their activities, and the luxury of free time to do as I please.
I was planning to have a burger tonight until I calculated the POINTS it would cost me. 9 POINTS for the patty alone! Mind you, I could have done it and still been within my daily and weekly allowance but something in me just insisted that I find an alternative. I came up with this:
I remembered that I had individually frozen salmon fillets in the freezer so I thought I'd grill one alongside the burgers and shave off 7 POINTS in the process! Then I checked the nutritional information for the frozen fries I was preparing and was pleasantly surprised to find that a 3 oz portion of these babies baked in the oven came to only 2 POINTS!!! I was psyched! So, I ended up with an enormously satisfying 8 POINT meal when all was said and done.
So, I ask you, when faced with this choice,
it's a no-brainer, isn't it?!
I'd love to hear what you're doing this week to achieve your goals. What choices are you particularly proud of?
Until next time,
Deborah
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