Carlee: How often do you weigh yourself?
I go through stages with weighing myself. Sometimes I do it as often as every day or at least every other day and other times I don’t look at the scale for weeks. Like, right now, I can’t remember the last time I weighed myself, but my clothes fit well so I’m not worried about it. I have kind of a scary number that I refuse to weigh more than so if I find that I’m getting close to it then I just make sure that I am being mindful in my eating. I don’t obsess over the numbers like I used to, though.
I will say this, though, “The numbers on the scale no longer define me.” End of story.
On a related note, I thought I would share my thoughts on calories and food. Please note, this is what works for me. I am not recommending this for anyone else. When I’m not concerned about my weight (most of the Spring/Summer/Fall since I spend so much time being active outside) I really don’t worry about calories. I try to only eat 1 serving at meal times and to only eat when I’m hungry and that works. However, I never limit the number of raw fruits or veggies I can have. I don’t want to skimp on healthy stuff just because I’m concerned about the calories. So I just don’t worry about it. If I want a banana, I eat an banana.
During the winter, I’m too cold to spend a lot of time playing outside so I have to workout indoors (treadmill, workout dvds, etc) and I try to watch my calories a little better. Breakfast and lunch are normally 200-400 calories. The reason I eat so light during the day is quite simply because I want to have freedom to eat whatever I want at dinner. Dinner is our family time. Christopher, Tony and I all gather around the table and talk about our days and thoughts and feelings. Sometimes we get into politics or religion. It’s always good conversation. And we love to eat while we talk. So in general, I expect to consume 800-1000 calories at dinner and I’m okay with that. So the least possible number of calories I might eat is 1200 and the most is 1800. And you know what, that is the perfect range for me.
I know lots of people argue that you need to eat a huge breakfast and snack throughout the day, but I don’t believe in cookie-cutter food plans. I listen to my body. I feed it when it asks me to. And believe me, eating breakfast at all is a huge improvement from my college days when I skipped the meal entirely. I’m just not normally hungry in the morning. Okies, enough about this!
Since we’re talking about food… let’s LOOK at some food too!
Remember that scone recipe I promised? It’s up and ready for you to go and make! If you want to make the original recipe, you can find it here on Jessica’s page (it’s her friend’s sister’s recipe) or if you want to make the sugar free version you can find it at the link below.
3 1/4 cups flour
1/3 cup Splenda
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 teaspoon nutmeg
3/4 cups cold butter
1 cup buttermilk
1 tsp vanilla
1 cup sugar free chocolate chips
1. Preheat oven to 425.
2. In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in chocolate chips. Turn onto a lightly floured surface and knead gently.
3. Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.
4. Bake at 425 for 13-15 minutes.
(thank you, Rachael Ray)
1 onion (original recipe called for leeks, but I don’t like ‘em), minced
2 tbsp Extra Virgin Olive Oil
6 slices center-cut bacon, thinly sliced
3 cloves garlic, very thinly sliced or chopped
Salt and pepper
1 28-ounce can crushed tomatoes
1 tbsp Italian seasoning
1/4 cup flat-leaf parsley, chopped
1 pound spaghetti
Freshly grated Parmigiano-Reggiano cheese
A handful of fresh basil, thinly sliced or chopped
1. Bring a large pot of water to a boil for the pasta. Cook pasta until al dente.
2. Heat a deep skillet over medium-high heat with EVOO, 2 turns of the pan. Add bacon and crisp. Add onion and garlic, cook 2-3 minutes to soften. Season liberally with black pepper.
3. Add crushed tomatoes and Italian seasoning to pan. Bring up to a simmer and let thicken over low heat while you cook pasta. Stir in parsley.
4. Drain pasta and toss with sauce for a minute or so. Serve in shallow bowls with cheese and basil on top
3 tbsp reduced calorie mayonnaise
2 tsp ground chili powder
2 tsp onion powder
8 (1oz) slices lean turkey breast
4 (3/4oz) slices French bread, toasted
1 small avocado, peeled and cut into 8 slices
4 (1oz) slices Colby Jack cheese
Dash of ground red pepper
1. Combine first 3 ingredients in a small bowl, stirring well
2. Place 2 slices turkey on each bread slice; spread half of mayo mixture over turkey. Top each with 2 slices avocado and remaining mayo mixture. Top each with 1 slice of cheese
3. Broil 5 1/2″ from heat (with electric oven door opened) 5 minutes or until cheese melts
4. Sprinkle with red pepper. Serve warm.
Have a super fabulous weekend! My sister and her family will be here tonight and I am SO excited! Expect to see pictures of some seriously beautiful faces soon!