Thursday, September 30, 2010

I like you already

Ok, so if you stop by and read my blog ,I like you for doing it. If you read my blog regularly, I like you even more. If you leave me a comment, I love you! If you follow me...well then thats just weird ! Just kidding.... I especially love followers (as long as you're not a stalker).  It makes me feel like the cool kid in school. For all of you followers (3 as of today), I just might have a contest or drawing or something so that you can win something great. You the clothespins or twist-ties in my junk drawer. Could you be ever so lucky to win such a great prize? We'll see! :O) Let me know what you think!

Listening to: Talk dirty to me by Poison

Tuesday, September 28, 2010

Happy Fall Ya'll!

Finally! I am so happy to say that the cooler weather has arrived here in NC. Days where we can turn off the A/C and actually wear pants! I love all things that autumn brings. The crunchy leaves, the colors, the pumpkins and apples, spice candles....hmmmmm. all of it! Something else that I love about autumn is all of the soups and stews that warm your tummy.
The first rainy cool day that we had I fixed a pot of chili. I thought that I would share my recipe.

Fredda's one-pot Chili and Beans
1.25 lbs ground turkey (or beef)
1 small bell pepper diced
1 jalapeno pepper diced
1 small sweet onion diced
1 pkg dry chili mix (store-bought)
1 can kidney beans
1 can pinto beans
1 can Rotel tomatos
1 8oz jar of salsa
a few dashes of hot sauce

Brown ground turkey in a deep pot. When it is almost half cooked add the peppers and onion and cook until meat is thoroughly browned. Add all other ingredients to the pot and bring to a boil. Once it begins to boil, turn down the temperature to low and simmer for 2 hours. Serve with shredded cheese, sour cream and jalapeno peppers. We had grilled cheese and bacon sandwiches to go with it here.

I had 1/2 cup of chili and 2 or 3 bites of the sandwich. Next time I think I will try a little quesadilla with it!

Remember that little pumpkin that I roasted awhile back? Well, I decided to try something with it. I made a protein-infused pumpkin cheesecake pudding. Recipes and photo to be posted soon!

Quote of the day : " For man, autumn is a time of harvest, of gathering together. For nature, it is a time of sowing, of scattering abroad." ~ Edwin Way Teale

Listening to: Don't you want me by The Human League

Tuesday, September 21, 2010

What's for dinner?

Has anyone else ever been asked that question? Is it not the one question that stumps most moms and wives? I have found that planning my weekly meals answers that question for me.

After surgery, my nutritionist suggested planning meals so that there is less "slip-up" room. When you find that you have a list of planned meals and all of the ingredients on hand ....well, its just easy to answer the above mentioned question!

After asking the husband and each child to name a meal (entree and 2 sides) that they would like to eat next week (they pick 1 each and I pick 2 or 3), I make my grocery list. The kids LOVE being able to choose a meal. Even if they pick mac and cheese every single week ;) I make sure that I have everything that I will need on my list and head out to the supermarket. It also helps to have a list so that junk doesn't sneak it's way into your shopping cart.

Once the items are purchased and brought home, I go ahead and prep and separate anything that needs it. I wash veggies and fruits and put everything away.

I then make a list of the meals (usually 5-6 per week) that everyone picked and post it on the fridge. I usually decide on what to fix and on what day. When it is time to start dinner I only need to look on the list and pick a meal.

This works for me and my family, It may not work for others. Personally, I don't like having to give it much thought but there are SOME people that want to go to the grocery store every other day?!?!?! Anyways, this is just my five cents worth on the subject.

Quote of the day: "Always bear in mind that your own resolution to succeed is more important than any other. ~Abraham Lincoln

Listening to: Feels like the first time by Foreigner

Monday, September 20, 2010

Peter Peter Pumpkin Eater

The weather is getting cooler and fall has been on my mind. With fall comes all of the wonderful smells and sights of apples, cinnamon, cider, pumpkins, changing (and falling) leaves, and Halloween & Thanksgiving.

I have been craving pumpkin flavored things so I set out to find some canned pumpkin. My search turned un-fruitful. It turns out (according to all local supermarket employees) that there was a pumpkin shortage last year. Who would've thought?

After driving all over town in search of the canned pumpkin, I decided to try my hand at making my own. I purchased my very first pie pumpkin. Wanna see him?

He is a little thing. Maybe the size of a small cantaloupe. What he doesn't realise is that he is about to be roasted! Now mind you, I have roasted many types of vegetables...just never a pumpkin. So first I had to read up on how to prepare him.
1. wash your pumpkin
2. line a baking pan with aluminum foil
3. cut your pumpkin in half
4. remove all the "stringy stuff" and seeds (an ice cream scoop works good for this)
5. bake your pumpkin at 375 for about an hour (mine was about 2lbs)
6. remove from oven and let cool
7. scrape the "flesh" from the rind (again, use an ice cream scoop)
8. store in the fridge for a few days or freeze

I divided mine into 1/2 cup servings and froze it in freezer bags.

I will say that when I see canned pumpkin, I will laugh! For I now know that fresh is waaayyyy better than canned!

Quote of the day- Delicious autumn!  My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.  ~George Eliot

Listening to: Angel Eyes by The Jeff Healey Band

Tuesday, September 14, 2010

Good news!

Today I went to my family doctor for a re-check of my regular lab tests (A1C and lipids). I now officially have "normal" blood work results! My A1C was 6.1 (no longer diabetic) cholesterol was 160, and lipids were 176. I have never had results like this even when I was taking medication! My doctor also said that he expects my numbers to drop even more since a more accurate reading would need to be at least 3 months post-op and because I continue to lose weight. I just can't explain how happy I am to hear these results. I had been a diabetic for 10 years! I feel so blessed!

Sorry for going MIA for a week, but it's been hectic. I will attempt another post or 2 or 3 :O) this week to make up for lost posts!

Quote of the day: "The first wealth is health." Ralph Waldo Emerson

Listening to "Final Countdown" by Europe  (what can I say? I've been on a hair band kick lately)

Thursday, September 9, 2010

Strawberry ice cream

 Last night I had a craving for ice cream and decided to get creative. I had an old recipe I wanted to try, but I had to tweak it alot to make it work for me (it was full of sugar). All you need is a food processor.  The below is recipe is what I came up with and I have to is delicious!

Fredda's Protein Frozen Yogurt
approx 1 pound of FROZEN fruit of choice (I used strawberries)
1 cup greek yogurt (reg. yogurt would work too)
1 scoop of vanilla protein powder
1/3 cup of Splenda

Chop half of the frozen strawberries in the food processor. Place them in a bowl back in the freezer. Add yogurt, protein powder and Splenda to food processor and turn it on to let it mix. Add the other frozen strawberries one by one while the food processor is mixing. It will come out very thick and like soft serve ice cream. Fold in the other half of the strawberries and put in freezer to harden (or eat as is) Depending on your freezer, it takes less than half an hour to freeze so that it is scoop-able. Serve with a squirt of Redi-whip and drizzle of Sugar Free Strawberry preserves.

anyone with a normal stomach who wanted this without the protein could leave out the protein powder and add a tablespoon or so of vanilla flavoring. You could also use sugar instead of splenda.

Quote of the day: "An eye for an eye only ends up making the whole world blind" -Ghandi

Listening to: "Love Gun" by KISS

Monday, September 6, 2010

Two month surgiversary

Today I am officially 2 months post-op and as of yesterday I have lost 50 pounds. What an emotional ride this has been! What does this mean? Another set of photos as I promised.

I have been feeling weak this past week. I believe that it is due to lack of calories and protein in my diet. I haven't had much of an appetite and food just doesn't taste good anymore. I swear they brainwashed me during surgery! :O)  I am trying to stay hydrated and drink my protein on days that I have a grouchy pouch. Kinda reminds me of Oscar the happy with anything that you do! There you go, the pouch has a name! LOL

Friday, September 3, 2010

Sweet Deal

I just wanted to share a sweet steal that I found today while I was out and about.

I was at the Big Lots store in town and I found Torani Syrup (Sugar Free) for only $5.50 for the large bottle. They only had Sf Vanilla, SF Hazelnut and SF Caramel but hey...that's my basic flavors! Previously, I had to drive to Greensboro for the large bottle and still paid $6.99 at World Market! Wal-mart carries the small bottle for $4.99 I think, but they are about half the size of the big bottles. I may have to go back and stock up!

Sweet Deal!
I hope everyone (I say that as if I have a fan club, lol) has a wonderful Labor Day weekend and thank God that hurricane Earl passed us by! Lets hope the weather co-operates for all of your plans!

Quote of the day: "Stress is the trash of modern life - we all generate it but if you don't dispose of it properly, it will pile up and overtake your life."

Listening to: "Every breath you take" by The Police

Thursday, September 2, 2010

Blueberry Popsicles

Happy National Blueberry Popsicle Day! What? Don't believe me? Here's proof! In honor of today's fun holiday I decided to celebrate. Here's how I made mine:
Blueberry Popsicles
6oz Greek yogurt
SF Torani vanilla Syrup to taste
1/4 c. fresh (or frozen) blueberries
2-3 tablespoons of skim milk
Sweeten the greek yogurt with a squirt or 2 of the vanilla syrup. Stir in the milk until the yogurt is thinned down some (also cuts the tanginess). In a separate bowl , add another squirt of syrup to the blueberries and crush them a little to begin to release the juices. Mix the syrup and blueberries well. Fold the blueberries into the yogurt and fill your popsicle holders (or use small 3oz Dixie Cups with popsicle stick in it. Use plastic wrap to hold stick in place) Freeze several hours. Enjoy!

This photo is not of my popsicles.
I seem to have misplaced my sd card or should I say Nicolas did, so MY photos will have to come at a later date when I make them again!