December 2015 - Page 3 of 3

elmo — *I don’t own this image. I merely brought the happy.*

Before I caught my typo in the title, I’d written Nrrember. It’s so cold, I’m even slurring my qwertywords. #idasnow #snowvember

For anyone wondering what I’m doing now (what’s the horse feathers and shenanigans?):

I’m following Atkins 1972 (your weight loss plan is so old, Caesar owes it a buck) to get this weight back off I’d regained thanks to the move from Colorado to Idaho (and my lack of coping with the entire event). I plan to continue to goal (which is where I was headed before I fell into a bottomless vat of Gardetto’s and regret).
I’m tracking what I’m eating every day because it not only helps me, but a lot of people have asked me to. Please note, this might look a little bit boring since I’m keeping things simple, especially these first two weeks.
Mayonnaise. Mayonnaise and bacon.
I’m keeping this running conversation thread action happening here. It’s also at the tab at the top of the page titled “Weight Loss.” Please feel free to jump in and let’s hug this out. Preferably over bacon.
As per always, I’ll be weighing in on Mondays. It keeps me especially honest on the weekends (and if anyone needs babysitting on the weekends, she’d be me. Hey; those extra dark chocolate chips and episodes of Arrow aren’t going to watch and eat themselves).

I ate this:
Breakfast:
2 extra large scrambled eggs
1 Tbsp peanut oil
6 Tbsp Kroger cilantro salsa
1 cup of coffee with 6 drops of EZ-Sweetz (I know…too many!)

Lunch:
3 Vlasic kosher dill pickles
14 slices Hormel original pepperoni
3 cups of coffee, each with 3-4 drops of EZ-Sweetz (better…better, though now I’m starting to taste the coffee again)
1 20-ounce Diet Pepsi with Splenda

Dinner:
Smoked, grilled tilapia with sun-dried tomato and artichoke cream sauce recipe
1/2 cup De Monte cut green beans

Total Carbs: 15 total. Percentage of calories from fat: 73%

I did the hell out of this: Thanks to FitBit, I know I took 3,617 steps and walked 1.53 miles without putting much effort into it. Yeah, I’ll work on that.

I’ve lost a lot of this: 57 pounds

I thought about this: CHEESE. Following Atkins 72 and counting all carbs is a shocker. Lessening the amount of cheese to almost nothing is insane. It’s like a palette death wish. A real soul crusher. It’s like imagining the WSU Cougs losing to the UW Huskies during the Apple Cup last week (oh wait–that actually happened). Talk about a kick to the junk.

Any other cheese fans out there? How do you deal with cutting that action back? It’s a little bit depressing, and a University of Michigan study even suggests cheese can be pretty wonderful.

Simplification is a beautiful thing. Most recipes shared here will contain decidedly less filler comment and get right at the meat of things (bwah! Pun). Nutritional information is tabulated in MyFitnessPal, and, when possible, recipes are kept to as few ingredients and processes as possible.

As an aside, excuse the grainy quality of this picture. I need to download Photoshop, since it’s apparent I’m no good on my own when I’m not shooting in indirect sunlight.

Now let’s talk tilapia. While we’ve taken to smoking much of our meats on our pellet grill, there’s still something typically lacking in presentation and flavor from the fish and chicken side of things.

Try this easy, five-ingredient sauce recipe, based on a this copycat Outback Steakhouse rendition, and you’ll find it’s also pretty terrific on your gluten-free pasta and spaghetti squash. In fact, it’s a family favorite. Now the only thing better than catching a fish is getting it sauced (see what I did there?)

Creamy Artichoke and Sun-dried Tomato Sauce

This quick and simple delicious cream sauce adds szchwing to chicken, fish and veggies. based on this recipe.

Ingredients:
1/2 cup sun-dried tomatoes
1 cup artichoke hearts
1 tablespoon True Lemon Crystallized Lemon & Cracked Pepper
1/4 pound (1 stick) salted butter
1 cup heavy cream

Instructions:
1. Heat butter in a small saucepan over medium heat.
2. Add the sun-dried tomatoes, artichoke hearts and garlic lemon pepper; saute for 3 minutes.
3. Add heavy cream; stir occasionally until the mixture has thickened slightly and is heated throughout, about 5 minutes.
4. Pour the liquid into a blender or use an immersion blender to create a smooth liquid.
5. Return the liquid to the pot, heating and stirring for 3-5 minutes.
6. Serve warm. Refrigerate remaining.

Tip: If the sauce overly thickens, heat it over low heat and add a tablespoon of water at a time until reaching the desired consistency.

Makes: 8 servings, 1/4 cup each
Nutritional information per serving: Calories: 233; Carbohydrates: 6 g; Fiber: 2 g; Net Carbohydrates: 4 g; Protein: 2 g ; Fat: 23 g; Sodium: 244 mg

Archives for December 2015

Daily Recap: November 30, 2015 (Day 1)

Creamy sun-dried tomato and artichoke sauce

Creamy Artichoke and Sun-dried Tomato Sauce

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