The Black Dress Journey

The one thing that I did do before I had the surgery was to purchase a black dress that I was hoping I would be able to fit into by our Christmas concert this past year.  My surgery was March 27, 2012.  I purchased a dress that was size L from Holy Clothing.  At the time of surgery, I was probably wearing a size 2XL in the same dress, but I figured that I would have lost around 100 pounds before our December concert date, surely I would have lost that many dress sizes by them.  I couldn't even put the dress on until August 14, so that was the first time I took a picture.  And so much happened in my body shape in just two weeks time, the second picture was taken on August 31.  From that point forward, I periodically took pictures of myself in the dress and posted each on Facebook as I took them.  As it turns out, it gave me a wonderful pictorial account of my changing body as I lost weight and got into better shape.  I am proud to say that this past weekend, the dress finally fit.  I knew I had to try it on again because I took my measurements for Sparkpeople and realized that I had lost another 2 inches off my hips (the place the dress didn't quite fit).  The final picture is stunning, especially if you put it in series with the rest of the pictures.  So, here you go:

To me it is absolutely amazing the changes that my body has gone through in the last six months.  And the fact that these changes happen in huge spurts is even more surprising to me.  I am getting rather stalled in actual weight-loss (not unexpected 9 months after surgery), but my exercise, etc is making sure that things are still changing.  And really, in the end, what is more satisfying?  Seeing the numbers change on the scale?  Or being able to see changes in body shape and how your clothes fit.  I prefer the latter myself.

So, amongst all the angst and uncertainty that is ruling my life with work changes, I still have this to hold onto.  I am still losing, whether it be pounds or just inches and this is a good visual record of those changes.  Now I have to find something else to track my body changes with!

Ham Hocks and Beans

In the last couple shares, we have received beans and ham hocks. Given how cold it has been this week, I decided it was time to make some bean soup. I will admit that sometimes I am a lazy cook. I don't use dried beans often because of the time it takes to cook them. In the end, I always wonder why I have such an aversion to making them because they are so much better than canned. Making good bean soup takes a couple days to do right, and it tastes better after it has sat a while, so patience is needed. I promise, in the end, it is so worth the wait!

 Bean with Ham Soup 

 Make stock:

•  1 1-lb ham hock*
•  1/2 1b ham, cut in chunks
•  1 large sweet onion*, quartered
•  3 medium carrots *, cut into 2" pieces
•  1 small bunch greens*

 Place all ingredients in Crockpot. Add 5 cups water. Cover and cook overnight on HIGH. In the morning, remove and discard vegetables. Remove ham hock and ham pieces; cool, shred and set aside. Cool remaining stock and skim fat.

Note: Using ham and/or a ham hock to make stock gives rich flavor, but remember that they are salty, so you should not need to salt your stock.

 Cook beans:

•  1-1/2 lb dried beans*
•  water

 In a colander, sort beans to remove stories and debris. Rinse well and place in a large bowl. Cover with water to 2" above beans. Soak overnight. In morning, drain beans and discard soaking water. Rinse beans, drain and put in a large Dutch oven. Cover with cold water to 2" above beans. Cover and bring to a boil. Reduce heat to simmer and cook 60-90 minutes or until beans are cooked. Drain and discard cooking liquid.

 Note: Different beans take different times to cook. Make sure you test frequently so as to not overcook. Beans are done when they can easily be squished between your fingers or with a fork. Also it is important to cook at a simmer as boiling will disrupt the beans. 

Making soup:    

• shredded ham from stock*
• Ham stock*
• cooked beans*
• additional stock (chicken, vegetable, etc)*, as needed
• 3 sprigs fresh thyme (or 1 tsp dry) 
• 1Tbsp dry marjoram
• 1 bay leaf 
• fresh ground pepper, to taste

Combine all ingredients in Crockpot. Cover and cook on LOW for 4-6 hours. Taste and adjust seasonings. Serve with a nice cornbread.    

Note: If you've ever made bean soup, you know that it tastes better the next day, so make a big batch to enjoy through the week! 

*CSA ingredients 

Low-carb Spaghetti Pie

I am just beginning to explore the ways I can use spaghetti squash in my favorite dishes. While the texture is slightly different, the flavor isn't impacted greatly. Tonight, I decided to make one of my favorite childhood dishes using squash instead of pasta. While the dish was runny overall, the flavor was great. And I don't have the expansion issue I usually have with pasta. I'll just have to figure out how to drain the ingredients better!

 Low-carb Spaghetti Pie

•  1 large spaghetti squash*
•  2 Large eggs*
•  1/4 cup butter*
•  1/2 cup parmesan
•  16 oz low-fat cottage cheese, drained
•  2 cups roasted heirloom tomato sauce*
•  2 cups mozzerella, shredded
•  1/4 cup each parmesan and romano, shredded

 Preheat oven to 375F. Cut squash in half lengthwise, place cut side down on prepared cookie sheet and bake about 45 minutes. Cool and then, using a fork, collect shreds. Reduce oven to 350F. Mix squash with butter (melted), egg and 1/2 cup parmesan. Spread into bottom of 13"X9"X2" pan. Spread cottage cheese over crust. Then spread tomato sauce over cottage cheese. Sprinkle with remaining cheeses. Bake for 45 minutes or until cheese is bubbly and browned. 

*CSA ingredients 

Using Avocados

John brought an avocado with him this weekend thatneeded to be used. He requested I use it for breakfast. I was searching for ideas, but couldn't come up with anything until John asked me if I had any bread. I remembered I had Flatouts and decided to make breakfast pizzas. I was pleasantly surprised how nice the combination turned out.

 Mexican Breakfast Pizza

•  2 whole grain Flatout
•  6 Tbsp medium salsa
•  20 packed jalapeno slices
•  4 eggs*
•  salt, pepper, cayenne, oregano, to taste
• 1 medium avocado
•  1 cup cheddar-jack

Cook bacon over medium heat. drain on paper towels; dice. Scramble eggs with seasonings over medium heat until just cooked. To assemble: place flatout on cookie sheet. spread 1/2 salsa on each flatout. Sprinkle with jalapeno and bacon. Spread eggs evenly and sprinkle with diced avocado and then cheese. Bake at 450F for 8 minutes.

*CSA ingredient 

Chicken, Kale and Quinoa

I know I have been talking about this all week, so I finally centered on what to do with these ingredients. As I have mentioned before, I am not really able to eat pasta anymore. This makes me a little sad because I really like chicken noodle soup. I have been learning that high protein carbs are much easier for me. Today, I decided to make chicken soup with quinoa instead of noodles.

 Chicken Kale Quinoa Soup

•  3 cups cooked chicken*, shredded
•  4 cups homemade chicken stock*
•  4 cups homemade vegetable stock*
•  3 medium carrots*, sliced
•  1/2 large turnip*, diced
•  1 large bunch kale*, washed and torn
•  2 cups cooked quinoa

 Place first 5 ingredients into Crockpot. Cook on HIGH about 3 hours or until turnips are almost cooked. Add kale and cook until leaves are bright green. Add quinoa and heat through.

*CSA ingredients 

January Milestones

The milestones are coming further and further apart these days (not surprising as it has now been 9 months since surgery.  I still haven't exactly hit that plateau that they warn you about, but I am still struggling with portion sizes.  I still can only eat about 3-3.5 oz of meat in a serving.  It just seems like I should be to the 4oz level by now.  I am not complaining, it means I continue to lose weight.  And it seems when I do reach milestones, it ends up being multiple milestones. So, here they are:

1) I am now wearing size 18W jeans.  Yep, I officially graduated to that size last week.  Now, as women we know that sizes don't mean anything from one company to the next, so I have about 5 pairs of pants in my closet which are arranged in the order that I think I will be able to wear them.  All of them are size 18W.  Most are cut very straight in the hips and thighs and have waists that are already too big, but these are the best of the pants out there as far as the waist go.  These are the ones that I am fairly certain I will be able to take in at the waist.  Trust me, there are tons of pants out there that the waist is almost 6 inches too big and that CANNOT be altered for my body.  However, today, I am wearing a pair of jeans, size 18W that fits beautifully through the hips and thighs and is only about 1-1.5 inches too big in the waist.  That is close enough that a belt is making them fit comfortably.  Which leads to milestone #2!

2) I am wearing a belt today!  Yep, the dreaded belt.  For the first time since I was in my mid-20's, I can put a belt on, cinch it comfortably and NOT have an imprint on my stomach on both sides of the buckle.  I don't even mind wearing it with these jeans.

3) I have lost my high school self!  Yep, when I graduated from high school, I weighed 128 pounds.  This is a weight that I will never see again because it isn't even part of my healthy range anymore.  But I can say that I have lost that person.  As a matter fact, see Milestone #4.

4) As of today, I have lost 130 lbs!  This is probably the best milestone because it means I blew past the high school me milestone.  I am hoping that I will not stall now that I am approaching 230 pounds.  I really want to be in the 220's because I will fast be approaching the highest weight before my first marriage (220 lbs).  Once I reach that weight, I feel like it will all be down hill from there.  My ultimate goal is 165, which is what I weighed when I got married the first time.  So I have lost that weight before.  I think I can do it again.  It all seems like the light at the end of the tunnel now!  Can't tell you how exciting this all is!

January 7, 2013

Pad Thai

The one thing that I do miss a lot since the surgery is pasta dishes. No, not just Italian dishes, but also things like Pad Thai. I really had a taste for it today and was in one of those "pity party" moments until I remembered that we bought a spaghetti squash over the holiday. I  had thought to make spaghetti while I was home, but just never had time. John made me bring the squash with me back to Cleveland and I promptly forgot about it. Once I realized I had it, I thought why not use spaghetti squash instead of rice noodles. To make things even more fun, I have tamarind juice concentrate, so I could make truly authentic Pad Thai. Here's how I did it.

 Spaghetti Squash Chicken Pad Thai

•  1 small spaghetti squash*
•  1 Tbsp extra virgin olive oil
•  2 cups cooked chicken*, shredded
•  2 small carrots*, shredded
•  4 cloves garlic*, minced
•  1 egg*
•  1 Tbsp soy sauce
•  Pad Thai Sauce (see below)

1. Preheat oven to 375°. Wash spaghetti squash, cut in half lengthwise and place cut side down on cookie sheet. Bake about 45 minutes or until fork pokes easily into squash. Cool about 10 minutes and then remove flesh from skins with a fork.
2. Beat egg with soy sauce. Heat oil in a medium skillet. Saute garlic in oil then add egg and scrambled. Add chicken and heat through.
3.  Add spaghetti squash and Pad Thai sauce; mix until coated. Add carrots and heat 1 minute longer.
4.  Serve with crushed peanuts.

 Pad Thai Sauce (with tamarind)
 1/3 cup fish sauce
 1/2 cup sugar
 1/2 cup tamarind juice concentrate
 4 cloves garlic*, minced

 Combine in a small bowl and stir until the sugar is dissolved (heat may speed this up).



 Pad Thai Sauce (without tamarind)
 1/3 cup chicken stock*
 3 Tbsp rice vinegar
 1 Tbsp lime juice
 3-4 Tbsp brown sugar
 2 Tbsp fish sauce
 1 Tbsp soy sauce
 1/8 tsp fresh ground pepper

 Mix until sugar dissolves.

 Note: Both fish sauce and tamarind can be found at Asian supermarkets. The tamarind is very sour so you will have to adjust the sugar according to taste.However, if you don't like or are afraid to try tamarind, I have included a sauce recipe that uses rice vinegar and lime juice instead.

*CSA ingredients

Quick Frittata

We receive Brussels sprouts in the share again thisweek, but since it is late in the season, some of the outer leaves were frozen and translucent, so I wanted to use them quickly. I know many don't like Brussels sprouts at all, and most would not consider having them for breakfast, but I adore them and had a taste for them this morning.Since I woke late, I needed a quick method, so I chose microwave.

 Quick Microwave Brussels Sprouts Frittata

•  1 large egg*
•  2 Tbsp 1% milk
•  1 oz cheese* (I used grass-fed Swiss and sharp cheddar)
•  6 medium to large Brussels sprouts*
•  2 thin slices Sopressetta
•  salt and pepper

 Prepare meat and cheese into small dice; set aside. Remove woody ends and outer leaves from Brussels sprouts. Steam sprouts for 4 minutes in microwave; cool. Slice sprouts thinly. Whip eggs with milk and seasonings.

 In a microwave-safe bowl, mix sprouts and meat. Heaton HIGH for 40 seconds. Pour egg mixture over vegetable mix; sprinkle with cheese. Cook on HIGH for 1-1/2 minutes. Allow to set for 1 minute.

*CSA ingredients