Long time, no blog.
Things are going well. My weight is around the same. I started working out in the mornings again, which has been amazing. Within just a few weeks, I lost the puffy muffin top that I was getting from lack of exercise. (No weight loss, but that’s not the goal.)
Halloween came and went. I had a few pieces of candy here and there, but nothing excessive. Every day is about progress and striving to make better choices.
I’m at peace with food for the first time in twenty years. It’s a nice feeling.
Life is good.
Breakfast: banana, pb2, thinkthin bar
Snack: hard-boiled egg
Workout: 45 minutes/10k elliptical
Lunch: Giant salad in our largest serving bowl with an apple, blue cheese, chicken, fat-free balsamic, extra balsamic vinegar, and half a pound of spring mix.
Afternoon snack: apple + Luna protein bar
Dinner: out at a friend’s house.
Calories: 1900ish. Right on target.
It’s been a good weekend!
These muffins are a re-make of my whole wheat pumpkin muffins that I LOVED before I went gluten-free to resolve a pretty severe gluten intolerance. I love what going off gluten has done for my body and mind, so I’d never go back, but sometimes… you just want a muffin. These are amazing and can fit pretty much any diet.
- 1 c chickpea flour (I used Bob’s Red Mill)
- 1.25 c rolled oats (I used Bob’s Red Mill gluten-free)
- 1 tbsp chia seeds + 3 tbsp water [or just use 1 egg]
- 1 can pumpkin or 2 cups roasted pumpkin puree
- 1/2 c unsweetened applesauce
- 1/2 c sugar-free maple syrup or sweetener of choice
- 1 tsp vanilla
- 1/2 c almond milk or water
- Cinnamon, cloves, nutmeg, and any other spices desired, to taste. I like a lot of cinnamon!
Mix up your ingredients and bake at 400 for 18-20 minutes. Each muffin has 125 calories, 6g protein, and 5g fiber. Enjoy!
This vegan crockpot curry recipe is perfect for fall. I made it earlier this week, and it was a huge hit! It freezes well in single servings. I’m definitely keeping a batch on hand for busy, cold nights. It’s really flexible; feel free to add more vegetables if you have them on hand.
- 2-4 cups of chickpeas (If you use canned chickpeas, use 1-2 cans. I make mine from scratch to avoid sodium & BPA.)
- 2 sweet potatoes, washed and chopped
- 1 tomato, chopped (or one can of diced tomatoes, drained)
- 1 zucchini, chopped (optional)
- 1 onion, diced (optional)
- 5-6 cups water or vegetable broth (I used water)
- 1 tablespoon curry (or more to taste)
- A little salt and pepper if desired
Dump everything in the crockpot, stir it around, and cook on low for 6-8 hours or until done. Enjoy!
Filed under Eating, Recipes
In January of this year, I hit the 120s for the first time since I was ten years old. To be honest, I had no idea what to expect. Part of me assumed I’d regain at least some weight quickly. A weight that started with “12” just seemed so … low.
But time went on, and I felt great. I maintained my weight within a few pounds despite job changes, a stress fracture, and a little bit of indulgence in delicious summer foods.
About a month ago, I dropped below 125… and stayed there. At one point. I saw “120.2” on the scale. That was too low; my skirts for work hung way too low in the back. But now, I’m around 123-124, and it’s… comfortable.
What’s even more important is: weight maintenance is no longer a struggle.
So what’s changed? One word… plants.
After reading Michael Pollan’s books and The China Study, I have, without even realizing it, begun to cultivate eating habits that approximate those of a vegan. My use of animal products has become smaller and I’ve eliminated most without even intending to do so. I replaced the chicken in my buffalo chicken quinoa with chickpeas. I eat serving bowl-sized salads on the weekends with cranberries, walnuts, balsamic dressing, chickpeas, and apple slices. Lunch is frequently a bowl of steel-cut oats with 2 tablespoons of chia seeds and 2 cups of berries. (Talk about a power bowl – this gives me energy all afternoon!)
Will I stay 90% vegan? Who knows. It’s possible. I feel great, my skin looks good, and I have tons of energy. I take a multivitamin with iron and vitamin B. My wallet is certainly better off without eating meat. We’ll see how things go – I’m excited to explore a plant-based diet!
A technology snafu meant that I took an unexpected break from blogging this summer. But I’m still here, still around, still maintaining at under 125 pounds. I actually hit 120 one day but have really worked on getting more calories in – my clothes were hanging off and it wasn’t pleasant.
So! Here’s to sharing more recipes and tales from weight maintenance land this fall!
I’ve been craving iron lately thanks to some ongoing PCOS issues (I’ll leave it at that!) so oatmeal has been my go-to for a quick lunch and dinner. I have found that eating oatmeal in the morning will make me hungry quickly, but it makes a very filling lunch or dinner. This is a great one-dish meal that involves minimal prep time and clean-up. It’s packed full of fiber and all kinds of good vitamins, too!
Chia Berry Baked Oatmeal
1/2 c rolled oats (not instant)
1-1.5 c fresh or frozen berries of your choice
2 tbsp chia seeds
Preheat oven to 375. Combine 1/2 c rolled oats in an oven-safe glass dish and 1 c water (or milk) and microwave for 3-5 minutes. Measure out 2 tbsp chia seeds in a separate bowl. Add 2 tbsp water and let sit for a few minutes. Mix up the chia seeds and oatmeal; add another tablespoon of water if it looks too dry. Fold in berries and bake for 15 minutes.
I use Bob’s Red Mill gluten-free rolled oats (although I’m switching to steel cut this weekend – exciting!), 1.3 cups of the frozen three-berry blend from Costco, and chia seeds from Costco.
3% vitamin a, 28% vitamin C, 34% calcium, 34% iron
If you’re looking for a quick lunch to pack for work, I can’t recommend this highly enough! It reheats well and the flavors just get better overnight.
(Not the prettiest photo, but it sure is delicious! This is about half a portion; I forgot to snap a photo before I started eating.)