It's easy.

Dear, lovely Fashionably Late Readers,

I am painfully aware of my negligence to this here blog over the last couple of weeks.  I have missed it, and I have missed you! Whomever you may be...

Diligence has not been my forte, lately.  It is far too easy to become lackadaisical about...  Well, everything.  I haven't tracked my food as well as usual, I haven't made as much progress in the weight department as I'd like, and I haven't blogged as often as I should.  But, not this week.  I got back on track, lost 3 pounds, and bought myself some new, helpful goodies.

With fresh resolve, my favorite pen, a new planner, and a neat looking Mead college-ruled composition notebook for recipes with "LET THERE BE FOOD!!!" scribbled on the front, progress shall be made.  Here are a few things you all can expect to be heading your way.

...Regular posts about Fat Archaeology discoveries
...Regular posts about Little Victories
...The return of Sweaty Beats!
...Fashion!  Struggles and successes with shopping, what I've found, where I've found it, and why it worked for me.
...FOOD.  I'll be sharing my go-to products, reviewing things I've tried, posting recipes from cooking and baking, and providing nutritional info and Weight Watchers Point Plus values for each and every one.

First on the agenda?  A tasty little ditty I made for dinner Tuesday evening...  Gotta love light versions of comfort foods. Can't wait to share it!

Here we go!

Good eats, and only 220 calories.

Eating healthy has helped me get a lot more creative with food.  Flavors, textures, new ingredients  - great flavor doesn't have to be bad for you!  Experimentation is exciting and, so far, pretty rewarding.  Here's my latest concoction.

Without the appetizer, the entire meal is only 220 calories.  If you feel like gettin' crazy and adding the appetizer, the entire deal is still only 399 calories!  Serves four, by the way.

Le Bonne Vie tomato basil goat
cheese & "Everything" Pretzel Crisps .

Appetizer:

1oz Le Bonne Vie tomato & basil goat cheese (1/4 of a small log)

11 Everything Pretzel Crisps

Dinner Ingredients:

1 spaghetti squash

1 can Red Gold petite diced tomatoes

5 cloves garlic 

1/2 a medium sized onion (about 3" diameter)

1 green pepper

1 tomato

2 Bruce Aidells artichoke & garlic sausages

1 small box (about 8oz) of mushrooms

2 tsp herbs de province

2 tsp garlic powder

1 tsp oregano

healthy sprinkling of pepper & dash of sea salt (to your liking)

Preparation:

Chop up your veggies.  I left mine in big chunks this time.  I love it when garlic isn't finely chopped!  You don't have to use a fresh tomato, but I really like big pieces of fresh vegetables mixed in.

Cut the squash in half, take out the seeds, and lay it flat (skin side up) on a plate. Not a bad idea to throw a bit of water into it before you flip it over and lay it down - makes it moist.  

Cut the sausages into about 1cm thick slices and cook for a couple of minutes on each side with the chopped onion in a large sauce pan.  

Now, get the squash cookin'!  Microwave it for 12 minutes.  If you can run a fork through it like a comb, scoop it out into a bowl and have a bite to see if you're happy with the texture.  I'd prefer mine to be a hair crunchy rather than mushy.  If it's mushy, it loses it's awesome spaghetti-ness.  

Stir your canned tomato, real tomato, mushrooms, garlic, green pepper, and spices into the sauce pan and cook until veggies are partly done.  Take the lid off for the rest of the time and let simmer so that some of the water evaporates the sauce gets thicker.  I'm sure there are technical terms for these things, I just know that it tastes better when it's less liquidy!

Serve it up, and enjoy!

Nutrition info:

Calories - 220

Carbs - 26

Fat - 8

Protein - 14

Fiber - 7

Sodium - 680, not including sea salt

Click here for cheese nutrition info, and here for pretzels.


Nov. 11, 2011 - NOTE!  Spaghetti squash definitely turns out better if you bake it.  Cut it in half and put it skin-side-up on a baking pan and into the oven.  It's fine in the microwave, but if you've got the time, bake it for an hour or so at 350.  You can even do it in advance & leave it in the skin, then scrape out & warm when you're ready to eat it!  The texture's better.  

No-Guilt Yum-Yum for Your Tum-Tum

This morning, while deliriously flailing my arms about trying to kill my clock that had just startlingly interrupted a comatose sleep, there was a “BANG-BANG-BANG!!!” on my door.  Then, I heard my roommate’s cheeky four-year-old voice saying, “Hey Saywuhhhhh, wanna go for a walk and get Starrrrbuuuucks?”  I didn’t know what the heck was going on, but some conscious part of me knew that it sounded like a great idea. 

So, today's been a great day thus far; a walk in the rain, Starbucks, and then lunch, all for less than 380 total calories. 

What’d I get at Starbucks? 
Venti Iced Americano with Splenda and 3-4 tablespoons of skim milk.  Total:  45 calories.

Don't fear me!

What’d I eat for lunch? 
Avocado Tuna Salad sandwich and a cup of watermelon.  Total:  333 calories.

Avocado Tuna Salad Ingredients (serves 2):  

1 whole avocado, delightfully squished with a potato masher
2 tablespoons of Kraft Light Miracle Whip (tastes equally good with Light Mayo)
1 can of tuna in water
2 Earthgrains 100% Multi-Grain Thin Bun
10 cucumber slices

Can I make a lunch for fewer calories?  
Yes.  But, I know that I need to incorporate things like avocados that are full of healthy fats, essential vitamins and even more potassium than bananas.  I'm trying to be healthy, not just lose weight.  I love it because it’s a filling, wholesome, balanced lunch.   And it’s just plain yummy.  

Now, it’s workout time.  Hope you’re having a good day, too.