I'm back

How long has it been since I updated this blog? Way too long. I've been on a roller coaster with food again, and need a place to get it all down.

I saw a nutritionist a few months ago, and she really gave me some good advice. When I followed her advice, I felt GREAT. Truly. Better than I've ever felt. And then Andrew broke his arm and I spent three weeks sleeping next to him on the floor and eating M & Ms.

I'm afraid to get on the scale. I know it's not good news.

But as of right now, I'm getting back on track with healthy eating and daily exercise. It's not a quick fix, but over the long haul, it will serve me best.

florentine scramble

If anyone is left out there, this is a great, nutritious breakfast!

Sautee a handful of fresh spinach in cooking spray (or olive oil, depending on how many points you want to use.) Add 1/2 C of egg beaters. Cook. Add diced tomatoes (I used grape tomatoes, cut in half), and 2 T of reduced fat feta cheese. (Don't bother with fat free -- it's nasty. But reduced fat is okay!)

This is simple, quick, and really good! And only 2 points! Add nutrition by doing this with one egg and two egg whites. It's an extra point for the real egg, but the chemistry of the egg yolk helps your body absorb the nutrients in the spinach.

I know. I should have been a nutritionist instead of an english major. At least then I would be employable!

what was that?

After a few weeks of vacation eating, I'm finally getting back to normal. I'm getting my head back around the fact that I cannot eat chips with my lunch and two s'mores right before bed and expect to lose any weight.

And today I felt it. The first one in weeks: a hunger pang.

Not a bad thing.

swiss oats recipe

I made this for breakfast this morning. Delicious!! I used vanilla soy milk to soak the oats, along with a healthy shake of cinnammon. This morning I added fresh strawberries, blueberries, and a few chopped pecans. I love this. It's simple, nutritious, and delicious. I plan to make it at least once a week, if not more!

Check out Zonya's site for more great nutrition information and tasty recipes!

light ruffles

Okay, my friend just called me to tell me about her latest food find:light cheddar and sour cream potato chips. Only 1 pt. for ten!

How screwed up am I that my first thought was: I could eat 100 chips for 10 points.

Um. Yeah. That's why I needed this program in the first place!

the lie

Last night, I listened to the lie in my head as I scooped a big bowl of ice cream. We've all heard it. The "I don't care if I never lose weight," lie. "It doesn't matter if I'm fifteen pounds over weight. I don't care."

Ah, but I do care! This morning I care. When I have a special event and nothing to wear, I care. When I go to the pool with my kids, I care. Oh, do I care!

Now, I just need to remember that before I eat the ice cream.

multi-grain waffles

This was a hit with my entire family! Next weekend, I'll make a double batch so I can freeze some.

Multi-Grain Waffles

Makes 8 servings

Ingredients

2 C buttermilk
½ C old-fashioned rolled oats
2/3 C whole-wheat flour
2/3 C all-purpose flour
¼ C toasted wheat germ or cornmeal
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
2 large eggs, lightly beaten
¼ C packed brown sugar
1 T canola oil
2 tsp. vanilla extract

Instructions

1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
3. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

NUTRITION INFORMATION: Per serving: 188 calories; 4 g fat (1 g sat, 2 g mono); 55 mg cholesterol; 30 g carbohydrate; 8 g protein; 3 g fiber; 328 mg sodium.
Nutrition bonus: 144 mg calcium (14% dv).