Sunday, February 22, 2015

The Journey Continues ... Week 4





Life has pretty much come to a halt here in the Upper Cumberland.  The snow had kept businesses closed and folks home bound for most of the week.  Then, add in an ice storm which downed trees and power lines.  It is a true disaster and so many have been without power for almost 2 days and could be for up to 2 weeks.

Reminds me of the 'stalls' during weight loss.  You do everything you can to see results, but, it just takes time. The past two weeks has been a tango of the pounds.  You lose 0.6 lbs one day and gain 0.8 the next.  Then, the following day you're back to the day you lost the 0.6. lbs.  

So, the results are in: 

Weekly totals:  2.2 pounds; 2.75 inches
3 week totals:  23 pounds; 12 inches

I have not been able to get into the clinic for my shots, so as of yesterday I was into day 5 without them.  I have maintained the VLCD.  I plan on resuming the routine once the clinic re-opens, hopefully sometime early this coming week.

Just might have to try the Cali-Kicker ...


Monday, February 16, 2015

The Journey Continues ... Week 3


It's a gloomy, icy day here in Middle TN.  A good day to stay in and catch up on my report.



Weekly totals:  3.6 pounds; 1.75 inches
3 week totals:  20.8 pounds; 9.25 inches

I have done well preparing food at home and ordering at restaurants.  Most meals from restaurants will be enough food for a meal there and another one at home.  

It has been nice to revisit some old friends in my closest.  It's good to get close to them once again.


Saturday, February 7, 2015

The Journey Continues ... Week 2




First, I had a wonderful surprise yesterday when friends gathered for a luncheon to celebrate my birthday.  It was so unexpected and really meant so much.  

Next.  The recipe I shared last week.  Total fail.  It just wasn't what "mama used to make".  So, upon further searching I believe I have found a recipe that will be closer to what mama made.  It includes powdered milk.  So, it will need to wait until Phase 3, but, I will be more than ready for it by then!

This week's numbers:  down 6.2 pounds and 2 1/4 inches.  
Two week total:  down 17.2 pounds and 7 1/2 inches.

Getting in the swing of grocery shopping and becoming less dependent on the 'what I can/cannot have' list.  Amazing what a little spice here and there can do for chicken and fish!  Sunday is usually our one day of the week that we definitely enjoy a meal out.  Well, instead, we are having steak at home in the proper proportion.  No potatoes yet, but, fresh mushrooms and grilled onions (again in the right portion size) makes our meal most enjoyable.  A side salad with tomatoes and cukes (no dressing) and fresh strawberries for dessert round out the meal.

So ... life is adapting to the new eating plan.  It's all good.

Saturday, January 31, 2015

The Journey

Alright ... time to revive this blog.

And, the first topic I will chronicle is my new journey.  I made the decision after the start of the year to get serious about weight loss.  It's something I have to wrap my head around and become invested in.  So, it took a few weeks to create the right mindset.  It also required grocery shopping.  Those who know me know that I don't enjoy it.  But, this time around I have a partner in crime so we're shopping together.

I found a program that is a good fit for me.  It's the HCG Protocol.  Now, before you express concern, let me add that my program is being monitored by a medical team.  I go weekly to not only track weight loss, but, receive my injection doses that I administer at home daily.  I also have all vitals checked and get a B12 shot.

During the Phase 2, I am cutting out most carbs and sugars.  I get a healthy dose of fruit, veggies, and protein.  It reminds me of Weight Watchers before the 'points' when they used the diabetic food exchange.  Weighing food and tracking calories is the order of the day.

I have done well recording everything in a food journal, but, thought that writing about it would increase accountability.

I started the program last Saturday.  The first two days weren't bad, as you continue to eat what your 'normal' was (Phase 1).  It was the next couple of days that produced minimal side effects.  One day was light headedness, the next a low grade headache.  Since then, no other effects have been noted.

And the first week results are ....
Down 11 pounds and 5 1/4"

I have been thinking back on different foods my Mom would prepare during Weight Watchers days and I always enjoyed  "Coffee Fluff".  Was glad to find a vintage recipe for it that I can have in Phase 2 (minus the whipped cream).

Weight Watchers Coffee Fluff - My Mom made this often for a 'treat'.  Glad to find the recipe once again.

INGREDIENTS
  • 1 envelope unflavored gelatin
  • ½ cup cold water
  • 1-1/2 cups strong coffee
  • 1 tablespoon sugar (or to taste)
  • ½ teaspoon vanilla
  • Dash of salt
  • Whipped topping for serving, if desired
INSTRUCTIONS
  1. Sprinkle gelatin on cold water to soften it. Dissolve the gelatin mixture in the hot coffee. Add the sugar, vanilla and salt, stirring until sugar dissolves.
  2. Place mixture in the refrigerator until the mixture gets syrupy (1-2 hours). Beat the slightly thickened gelatin with an electric mixer until it doubles in volume. Spoon into 6 sherbet glasses. Chill until firm.
  3. Serve plain or with a dollop of whipped cream or whipped topping, if desired
COOK'S NOTES
Nutritional estimates per serving (1/3 cup without whipped topping): 14 calories, 0 g fat, 2.1 g carbs, 0 g fiber, 1.1 g protein and 0 Weight Watchers PointsPlus
(http://simple-nourished-living.com/2013/06/vintage-weight-watchers-recipe-coffee-fluff/)

I am looking forward to Phase 3 of the program .... I am starting to crave bacon!

Saturday, December 1, 2012

Eggnog Bundt Cake


Well, hubby stopped at Weigels and picked up their infamous eggnog so that I could try out this recipe that was posted by Sugar Baby Aprons on Facebook.

If the finished product is anywhere near as delicious as the batter was .....


For the Cake
1 cup of butter, softened
3 cups of sugar
6 large eggs
3 cups of sifted cake flour
3/4 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of eggnog
2 teaspoons of vanilla extract
2 tablespoon of dark rum or brandy (optional)
1 teaspoon of ground cinnamon 
3/4 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice 
1/4 teaspoon of ground cloves

Glaze
1 cup of sifted powdered sugar
2 tablespoons + 1 teaspoon of heavy cream or whipping cream


Grease and flour a 12 cup bundt pan.

Preheat oven to 350 degrees.

Cake
In a stand mixer with a paddle attachment, beat butter on medium speed for about 2 minutes or until creamy.
Gradually add sugar, beating 5-7 minutes.
Add eggs, one at a time mixing just until yoke is incorporated.

In a separate bowl combine flour, baking powder and salt.
Add to butter and sugar mixture alternating with eggnog starting and ending with flour mixture. 
Stir on low speed just until blended after each addition.

Stir in vanilla and if desired, rum or brandy.

Pour half of the batter into the prepared pan.

Stir the cinnamon, nutmeg, allspice and cloves in the remaining batter. Spoon spiced batter over plain batter and swirl together using a knife. 

Bake for 50-55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 15 minutes on a wire rack. Remove from pan and cool on rack.

Glaze 
Combine sifted powdered sugar and heavy cream.  

Thursday, November 1, 2012

Pumpkin Bread Pudding



'Tis the season to enjoy pumpkin flavored goodies, so I had to try this recipe from my friend, Elizabeth.  Not only do I enjoy the flavors of pumpkin and bread pudding, I enjoy using my teacups and saucers for more than one purpose.  This pattern is "Leaf Berry" by Royal Stafford.

I halved the recipe and used an 8x8 pan.  The ingredient amounts I will list are for the 9x13 size.

First, I cubed the bread and set it aside in the prepared pan.  The original recipe calls for 1 loaf white bread. Chilling the bread in the fridge makes cubing easier  (or you could just rip it).


Because the following steps are not really photo ops that would enhance the appetite, I will dispense with the step out photos at this point.

In an extra large mixing bowl add each ingredient, blending as you go:

4 eggs, beaten
1 c. milk
14 oz. can sweetened condensed milk
12 oz. can evaporated milk
30 oz. can pumpkin pie filling

Toss bread cubes in mixture and return to prepared 9x13 pan.

Bake at 350 for 1 hour.

The recipe is not overly sweet, even with the sweetened condensed milk.  For those with a die hard sweet tooth, you could drizzle some white chocolate sauce over the top and sprinkle with a little cinnamon and sugar.



Tuesday, October 2, 2012

Variation on a Theme




One of my favorite sweets to make is Cracker Candy.  Here's a twist to the traditional recipe to enjoy the flavors of fall - Graham Cracker Candy.



Line an 8x8 or 9x9 pan with graham crackers, breaking into pieces to fit.  It's best to place aluminum foil inside the pan and butter it, but with my favorite Longaberger bakeware, I just buttered the pan.


Next, melt an 11 oz bag of Caramel Bits with 2 Tbs milk for 2 minutes in the microwave, stirring every 30 seconds.


Pour melted caramel onto graham cracker base.



Top with 1/2 cup coarsely crushed pretzels, 1/2 cup pecan bits,


1/2 cup marshmallow bits,


1/2 cup mini chocolate chips.

Return to microwave for 60 seconds on High.

Allow to cool in frig for 1 hour.

Cut into bars.  Store in air tight container.