Nothing really new today. I am defrosting chicken so more about that tomorrow 🙂 Today was mostly just working on portioning less as my eyes are still bigger than my stomach… But I stopped eating when I stopped being hungry so I’m proud of that.
This was something I threw together to try and make my leftover roast into a new dish and it turned out really well.
What you need:
- 1 bowl of (gluten-free) pasta
- leftover meat (I think herb meat will work best with the flavours)
- 1/2 tbsp or so of butter
- 1/2 pepper (I used a red bell pepper)
- 1/4 onion
- approx. 1 tbsp of tomato (pasta) sauce
- (lactose-free) cheddar cheese
- salt and pepper
What I did:
First I boiled the water with a bit of salt and added my pasta to cook it. While that was happening I chopped up the pepper and onion and cut my leftover roast into small chunks. In a saucepan I added 1/4 tbsp or so of the butter and spread it a bit before adding my chopped red pepper and onion. Once those were softened a bit I added the meat to heat it up. Once everything was nice and warm and the peppers and onion was cooked a bit I added the cooked pasta along with the rest of the butter and roughly a tbsp of the tomato pasta sauce to bring it all together. I shredded just a bit of cheese over it all and mixed it all up. Added a bit of salt and pepper and all done 🙂 The flavours from the beef marinade are still strong and the onions, peppers, and tomato sauce compliment it well and help with bonding the pasta with the beef.
So there are a couple things for today. Firstly is that I’m going to weight myself once a week to track my progress. My weight loss amount is on the right side menu as well for anyone who might be curious.Today was the 1-week weigh in and as it turns out, I have lost 7lbs in the first 1 week period! This is mind blowing for me. I’m going to just continue what I’m doing and will set alarms on my phone to make sure I’m drinking enough water because I’m not drinking enough right now. I’m so happy with how this is working out so far, and I’m feeling really good about it all 🙂 Also, my mom brought me lactose-free cheese and gluten-free bread and pasta so I can add some cheese to dishes and eat toast or whatever without breaking what I’m doing. I’m still going to limit how much cheese I’m using though because I LOVE cheese and I don’t want to feel dependent on it and just want to use it to enhance a dish, not make it.
I think one of the best things is the fact that I lost this weight without going on a fad diet or anything like that. I just changed what I was eating to something that still tastes really good, makes me feel good, and is sustainable because I’m not cutting out anything crazy. Before I thought that I was going to have to do some crazy stuff like my mom did (mostly because she cannot eat a lot of it due to allergies) and I wasn’t prepared for that…
But, if I stick with this, I KNOW I’m not gaining the weight back, because I’m eating well. It’s not like I’m cutting out all carbs or all dairy and everything, and I know I can still have what I want here and there. But I’m breaking my addiction to sugar and I’m learning how to fill my cravings with either something healthy like a fruit smoothie, or to eat a small portion of it so that I’m satisfied. And I’m so happy I didn’t have to go on a crazy 7lbs in 7days juice diet or a miracle pill or anything like that at all. And I did it all on my own with the support of tons of people to help me 🙂 And I haven’t even started exercising yet! Imagine when I add that… wow 😀
So today was a big study day and I have some of the roast still leftover and as fun as eating leftovers for a few days is, it’s yummy but I’m ready for something new. So I tried a couple things with it. The first was a pasta dish for lunch which turned out REALLY well so I’m going to post the recipe for that. I found it really helped that I only ate half of the amount that I made and put the other half in the fridge and when I was hungry again I got it out, reheated it on the stove and ate it. That way I knew I was hungry and not eating for the sake of eating. So it was filling and nice to find another different way to eat it. Also, made a delicious smoothie when I was craving something sweet out of a frozen berry/fruit blend, water, and a bit of orange juice (oj is overpowering so only a little) which helped me too when I was feeling peckish as helped my hunger. For dinner I got some tortilla chips from the convenience store (completely gluten-free and such) and put down how many chips I thought I wanted then took away half of them to make 2 layers. By the time I was done layering the first one with cheese, meat, tomatoes, and green onion I ended up putting back the chips I had put aside. I’ve been doing this a lot lately where I split my meal into 2 and I eat the first half, wait to see if I’m still hungry and if so I eat the other half, if not I put the food I didn’t eat in the fridge for later. Even when I went out for dinner the other night I ate half of my food and just drank some water and talked to my mom and sister to let the food start digesting and see if I was still hungry. 🙂
Our eyes really are bigger than our stomachs so it’s always good to start with a little and add to it depending on your hunger level. You’ll also find that you’re a lot more aware of your body and it’s easier to stick with portioning if you eat until you’re not hungry any more but not full either. Don’t forget that you can always save the extras for later 🙂
Today was a day about smart decisions when unprepared. So this morning was good as I made sure to make and have a smoothie (strawberry-banana today, yum 🙂 ) before work to start my day off right. Unfortunately, I forget to bring my lunch to work and when my break finally came along I was hungry. Working in the mall is difficult, but even worse when working right next to the food court. Today though I made a really good decision and got a Greek salad with chicken. Filling and healthy. I turned down cheese and bread. The only problem was that I wasn’t really thinking about it and ate the feta with it which I believe was cow feta so I was bloated 😦 I made sure to always have a full water bottle while working, filling it up numerous times at the water fountain to keep hydrated and to also flush my system and lose and weight from water retention. For dinner I went out with my mom and sister and just got some water and a lemonade (made in the restaurant fresh) and for a meal I ate steak with some fries. My sis and I shared the fries and I made sure to eat slowly and take a break halfway through to let the food settle in my stomach and to figure out if I was still hungry. I’m really proud of the progress I’ve been making in changing my lifestyle and making better food choices. It really is paying off. Already I’ve lost at least 5 lbs and it’s only been the first week. I’ve noticed that since I’ve started this I have been healthier and I have been feeling better as well. Sometimes I’m finding that I need to eat more often so having snacks that are healthy are definitely key. I’m so excited to see where this journey will take me 🙂
Today was a good day. I stayed on track and successfully brought a snack to work so I wouldn’t buy anything. 🙂 I made a mango-raspberry smoothie with frozen raspberries, mangoes, yogurt, and fruit tea which was filling and tasted good and sweet so I wasn’t craving candy or anything. Sometimes I find that when I want some bad food it’s just because I’m bored or haven’t eaten recipe. At night it’s all about resisting because I’m not eating after 9pm but snacking on veggies or making a quick smoothie really helps. Even something like a personal sized bag of popcorn helps and it’s a smaller portion than the normal sized bags. For work today I made sure to pack and bring some carrots and hummus so when I was feeling peckish I would just have a carrot and the hummus would keep me satisfied. This worked to some degree but I’m going to have to buy some gluten-free bread for toast or something because eating dinner at 3:30 in the afternoon and not getting home from work until 10pm and not getting to eat for the rest of the night… not working out so well. I’m hungry because it’s been several hours and I’ve been on my feet and working and the carrots and hummus don’t really count as dinner. I’m going to have to figure this one out though because I work a lot of 4:30-9:30 shifts at work and hunger makes cravings and temptations harder to ignore.
I also learned that although some fries are gluten-free (like new york fries) most fries (like the frozen ones bought from the store aren’t). Which means…… I’m going to be experimenting with making my own baked fries 😀 I have tons of spices and stuff so it’s going to be a fun adventure. 🙂
I’ve always been someone who loves good food. Since university and having to make my own food I’ve been quite lazy about food opting to pick it up or have it delivered rather than making it. I now realize the error of my ways. Why? Because finding recipes and making food and getting to taste it is so much fun! It’s an adventure and its wonderful getting excited to try a new recipe and learn about how to cook and reheat and mix different recipes and sides up.
Today I found out I can eat certain types of chips, like my favourite ruffles all dressed chips, because they are gluten and lactose free. For now I’m going to try to avoid them, but it’s nice knowing that there is still some stuff I like, even though it isn’t the best for me, that I can eat without physically feeling bad. I can have a serving size without bloating and still get that flavour I love, which is nice.
recipe taken from southernfood.about.com/od/ovenroastrecipes/r/bl60430a.htm
- 1 sirloin tip roast, about 3 to 4 pounds
- 2 tablespoons olive oil
- 2 medium cloves garlic, finely minced
- 1 teaspoon salt
- 1 to 1 1/2 teaspoons cracked black pepper or about 1/2 teaspoon coarsely ground pepper
- 2 teaspoons paprika
- 1 teaspoon chopped fresh rosemary, or about 1/2 teaspoon crumbled dried leaf rosemary
- 1 tablespoon grated onion
- 1/2 teaspoon dried leaf thyme
Remove roast from any netting and place in a foil-lined roasting pan. Combine remaining ingredients in a small bowl, mixing well. Rub roast all over and tie with twine to keep it together if necessary. Cover and refrigerate for 1 to 2 hours.
Heat oven to 325°. Uncover the beef and place in the oven. Roast for about 25 minutes per pound, or until the roast is tender and done as desired. For medium-rare,
the roast will register about 140° F.. Remove from the oven and cover with foil. Let stand for 15 minutes before carving.
Serves 6 to 8
- Mine was 2.5 lbs and I cooked it for 1hr and 10 mins. Next time I’m gonna cook it longer because even though I did the 25 mins per lb thing but it was rarer than I intended so I’d check it then cook it more next time if it’s not medium-rare like I wanted it to be.
- I used frozen herbs and they worked just as well. 🙂
- Make sure when you cook it the fat end is at the top and not the bottom.
So a few things today. The first is that I spent the ENTIRE day excited for dinner… and it was possibly some of the best food I’ve eaten, especially made by me. I doubled the recipe for the green beans (technically used the original cause I doubled the halved recipe I used last time… @.@)(I updated the Mr.Bean recipe post with what I did this time) but I used 8 pieces of bacon :3 mmmm bacon 😀 I ate really well and made a delicious gourmet dinner, though my roast was slightly more rare than I intended. And when I was craving something sweet I made some tea, poured it over ice and added some honey and lemon juice. Now I have tons of leftovers and I’m going to have fun seeing how I can maybe mix it up with some pasta or other sides tomorrow.
The second thing to say is that I have officially lost (at least) 4lbs!!! WOO! I’m feeling great about my eating and the weight has already started coming off. I’m so excited and it’s really great to be able to start seeing results so quickly. For those who are just starting to lose weight here is the BEST advice to you about tracking the weight loss: do NOT check your weight daily. Check it once a week. This is because the body fluctuates daily and it’s so much more accurate and uplifting to watch that number drop once a week and it provides something to work towards and look forward to throughout the week 🙂
(When you’re trying to maintain your weight that’s when you want to be checking every day or every other day just so you can catch any minor weight increases and prevent it from growing.)
Today I learned a couple things:
The first is that eating dinner at 4pm before a closing shift doesn’t completely do it as far as not being hungry for the rest of the night goes. So I’m going to start packing some veggies and hummus, starting on my next shift, so that I have something I can just pop into the back quickly so that I’m not tempted by the food court right next to the store. Today was officially a gluten and lactose free day 😀 I had a small fries so when I gave into temptation I cut down my portion size so yay to that, but with packing my own snacks next time I wont give into temptation.
The second thing that I learned is that as yummy as leftovers are, it’s good to have more than one option so that it isn’t repetitive. I don’t wake up til after 10am and don’t rush to have breakfast so today I had a bowl of my leftover pasta with ground beef and veggies. I also had a bowl of that right before I went to work. It’s definitely yummy and I don’t mind eating it a few meals in a row, but it’s nice to have something to break it up. I’m going to make a couple meals at a time that way I can mix and match sides and things I add to them to mix it up so my foods don’t feel repetitive and limited.
Today was a good day 🙂 Can’t wait to see what tomorrow has in store.
OMG this is so simple, cheap to make and delicious!
- 1/3-1/2 box Gluten-free penne pasta (it’s with all the other pasta or in the organics/natural section at the store)
- Taco-amount Lean Ground beef (1lb? 1/2lb? I don’t know sorry)
- 1/3-1/2 cup Tomato sauce
- 1 Small Onion
- 1/2 Red Pepper
- 1 Tomato
- red pepper flakes (just a bit for some spiciness, not necessary I just like spice)
- 3-4 shakes paprika
- A lot of shakes of Italian herbs (in the shaker) (I love the basil and oregano and other herbs in this)
- 1-2 shakes Chili powder
There were no specific measurements so I put what I used but it’s really up to you. Also, for the herbs and spices I really just threw some in so use your own judgement and taste bud preferences XD