It Makes You Cry

I’ve been struggling to lose the last of my baby weight. You see, right before I got pregnant I lost 20 pounds. It was a glorious time, and I was all set to continue down the health path. Then my husband knocked me up and I became a typically ravenous pregnant woman. I gained 65 pounds during my pregnancy. It wasn’t too difficult to lose 45 pounds of that weight in the past 10 months, but that’s where I’m stalled. Right where i was before I lost weight in the first place. The weight I sat at for years. Ugh.

So I joined the YMCA, I’ve been using their gym and pool. I feel healthier and stronger, but still not any thinner. I should be more particular about what I eat, but it’s tough because I love food. I worked out this morning then ate waffles and bacon for dinner. It was counterproductive in the most delicious way. Anyway, this comic is hanging on the lockers above the scale in the women’s locker room. It made me giggle (not cry), so I thought I would share.

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Dandelion Update

In May ago I wrote a review of some dishes I won on a blog contest. I was happy that I won, and looking forward to using the products with my baby. She just started eating solid foods a few months ago, and we’ve been using the baby feeding spoons. They’re great!

I’ve been using small ceramic or glass dishes to feed her from. Last week I decided to pull out the corn bowls so that I could let her try feeding herself applesauce from a bowl. I knew it would be a huge mess, but I wanted it to be a safe mess so I eliminated the glass by enlisting the corn. And then this happened:

That happened while removing the packaging, not even during normal child use. I assumed that being a child’s product that it would be able to stand up to being smacked around. I fully expected my baby to pick it up and smack it on her tray within seconds of placing it in front of her. I’m so glad it didn’t get that far, because those edges are sharp! She would have really hurt herself if she’d been holding that in her hands.

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On Tonight’s Plate 5

I finally got my salad, and boy was it good. I’m beginning my foray back into the land of dairy, going slowly to make sure it’s okay. In case you’ve forgotten, I stopped eating dairy 6 months ago because my daughter (who I am nursing) was having a reaction to milk proteins. I was instructed by a GI specialist to cease consumption of dairy until “a few weeks” before her next appointment, which is December 19th. I think I cried when I found out. I’m glad it’s finally coming to an end.

I started easing my way back in last week with some processed nasty garbage that I used to love, which was mac-n-cheese from Wawa. I barely ate any of it, and was highly disappointed. My baby seemed fine with it, though. No reaction, so I get to continue.

This week I decided to do it right. I had a few ounces of chevre, and it was heaven. Assuming my baby again has no reaction, next weekend I will probably add creamer to my coffee. Black is getting kind of boring.

Anyway, back to the salad. It’s simple, pretty, healthy, and delicious. Everything a salad should be.

Spring mix

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I Am Not A Vegan

Let’s get one thing straight: I am not a vegan. I’m not even a vegetarian. I love meat, and I have no intention of removing it from my life. Especially since it’s been just over a year since I started enjoying seafood and I still have a lot of things to try.

That being said, I bought myself a vegan cookbook. It seemed like the easiest solution for simply creating dairy-free dishes that my whole family can enjoy while I’m abstaining from dairy for the duration of the breastfeeding. You know the wonderful thing about cooking from a vegan cookbook when you’re not actually vegan? The freedom to incorporate meat or animal products into any recipe you’d like. For real, people. If someone goes through all of the extra trouble it takes to make a delicious complete meal without meat, adding meat really takes it over the top.

Anyway, I’ve found a vegan cookbook that I really like. My whole family enjoys the dishes I make from this book. Especially when I add meat. If you’re vegan, vegetarian, flexitarian, or just a regular meat-eating foodie, check out Appetite For Reduction. I love it, and in the next few months

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Dessert for Breakfast

We’ve all done it, right? Eaten a slice of pie for breakfast? Or maybe a piece of cake? A couple of brownies or a stack of cookies? No? I’m the only one? Okay, fine. You clearly have more self control than I do. Well let me tell you, this breakfast will satisfy the urge for something sweet in the morning without breaking your calorie budget. It’s simple, it’s fast, it’s sweet, and it goes amazingly well with your morning coffee. It’s chocolate coconut oatmeal, and it’s even kinda healthy.

Ingredients:

1/4 cup rolled oats (not quick oats) – 75 calories
1 tablespoon sweetened shredded coconut – 40 calories
1 teaspoon brown sugar, packed – 17 calories
1/2 teaspoon cocoa powder – 3 calories

Combine ingredients in a microwave safe bowl with 1/2 cup of water and stir. Microwave for 1 1/2 minutes, or until oats are soft and the mixture rises evenly. Stir, serve.

It takes 2 minutes from start to finish, it will satisfy your morning sweet tooth, it’s filling, it uses heart-healthy oats, and it’s only 135 calories. Does it get any better than that? I think not.

If coconut isn’t your thing, you can use a heaping

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Chunky Pasta Sauce For Cheaters

I like my pasta sauce chunky. Mighty chunky. Chunkier than any jarred sauce could ever provide, yet I’m too lazy and pressed for time to start completely from scratch. My sauce is a hybrid, using fresh ingredients to bulk up a good store-bought jar of sauce. On this particular day I forgot to buy mushrooms, which was disappointing. Don’t be like me. Use mushrooms.

Chop up 2 sweet bell peppers.

And a few tomatoes. This is 6 Roma tomatoes.

Make sure you have some basil. Basil brightens up the whole dish.

Saute the peppers and maybe some onion in about 1 tablespoon of olive oil, until they brown and soften a bit. Add some garlic in there, too. I didn’t because I was using a sauce that started pretty garlicky. While they’re cooking, brown some ground beef if you’re into meat sauce. I am very into meat sauce, so I use 1-1.5 pounds per jar of sauce.

Add your tomatoes and basil.

Cook over medium heat until the tomatoes break down most of the way.

Grab your sauce…

And pour it in. If you’re using meat, add it now.

Cook the sauce for a few minutes to get it nice

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