Weight Off, week 3
Jan. 23rd, 2011 09:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cornerofmadnessA little late in the day but here I am with another round of the weight off. I've lost another 2 pounds for a total of 4. baby steps but what the heck I'm walking.
Go back and check out last week's post here. There were so very many good suggestions here.
1. eating smaller, healthier portions (this is what I've been doing)
2. exercise (yes we all know this but if you have tips/styles you want to share please do)
3. cut out high fructose corn syrup and soda (these I never thought about being diabetic I did this a decade ago)
So how have you all been progressing? leaping ahead? stumbling a bit? Let it all hang out. this is what we're here for.
Me, I'm not so much on the exercise that most others will enjoy (I.e. mostly I do stuff for the old folks because of the sheer amount of arthritis i have) But i'm betting some of you have suggestions for that.
I do however cook. These two came from a book I had forgotten about until I wanted the soup recipe this weekend (then forgot to make it). Both recipes are from Sugarbusters one of the anti carb crazes from the late 90's. While i'm not a huge proponent of dieting fads some of the recipes DO have worth. I really like both of these.
Spicy Spinach
2 10 oz packages of frozen chopped spinach
¼ cup low fat milk
2 TBS of butter
2 TBS prepared horseradish
Salt to taste
Cook the spinach according to directions, drain and squeeze out excess water (can’t stress this one enough). Combine the milk, butter, horseradish and salt in a small skillet, stirring frequently (milk and butter burn easily), cook over high heat until butter has melted and the mixture blend (@ 4 minutes), stir in the spinach and cook for another minute to coat.
Serves 4-6 (easily halved)
Garlic –White bean soup
20 garlic cloves, peeled
1 ¾ cups chicken broth (one 14 ½ oz can)
2 cups cooked navy beans, rinsed and drained
2 TBS crumbled goat cheese
3 TBS lemon juice
½ tsp dry sherry
½ tsp dried thyme
Salt and pepper to taste
Two different cooking methods
1. per the book. Put garlic and broth in a 2 cup microwave-safe bowl, cover and microwave on full power for @ 10 min. Transfer to blender or food processor. Add all the rest of the ingredients and puree. Return puree to the microwave bowl and heat it for @ 4 minutes.
2. per me. Put garlic and broth in a stock pot and heat on the stove for 10 minutes (be careful not to boil too hard) until the garlic is soft. Add all the other ingredient and then use immersion blender to puree.
NOTES: 1. only use GOOD sherry not the cooking stuff you find in the vinegar isle. It does not good taste and it’s very strong. For the ½ you’d be better off leaving it out.
2. To mix it up a little roast the garlic in its papers (with a little olive oil over it) then pop them out of the papers and into the broth. Roasting makes the garlic milder, nuttier and even easier to puree.
Go back and check out last week's post here. There were so very many good suggestions here.
1. eating smaller, healthier portions (this is what I've been doing)
2. exercise (yes we all know this but if you have tips/styles you want to share please do)
3. cut out high fructose corn syrup and soda (these I never thought about being diabetic I did this a decade ago)
So how have you all been progressing? leaping ahead? stumbling a bit? Let it all hang out. this is what we're here for.
Me, I'm not so much on the exercise that most others will enjoy (I.e. mostly I do stuff for the old folks because of the sheer amount of arthritis i have) But i'm betting some of you have suggestions for that.
I do however cook. These two came from a book I had forgotten about until I wanted the soup recipe this weekend (then forgot to make it). Both recipes are from Sugarbusters one of the anti carb crazes from the late 90's. While i'm not a huge proponent of dieting fads some of the recipes DO have worth. I really like both of these.
Spicy Spinach
2 10 oz packages of frozen chopped spinach
¼ cup low fat milk
2 TBS of butter
2 TBS prepared horseradish
Salt to taste
Cook the spinach according to directions, drain and squeeze out excess water (can’t stress this one enough). Combine the milk, butter, horseradish and salt in a small skillet, stirring frequently (milk and butter burn easily), cook over high heat until butter has melted and the mixture blend (@ 4 minutes), stir in the spinach and cook for another minute to coat.
Serves 4-6 (easily halved)
Garlic –White bean soup
20 garlic cloves, peeled
1 ¾ cups chicken broth (one 14 ½ oz can)
2 cups cooked navy beans, rinsed and drained
2 TBS crumbled goat cheese
3 TBS lemon juice
½ tsp dry sherry
½ tsp dried thyme
Salt and pepper to taste
Two different cooking methods
1. per the book. Put garlic and broth in a 2 cup microwave-safe bowl, cover and microwave on full power for @ 10 min. Transfer to blender or food processor. Add all the rest of the ingredients and puree. Return puree to the microwave bowl and heat it for @ 4 minutes.
2. per me. Put garlic and broth in a stock pot and heat on the stove for 10 minutes (be careful not to boil too hard) until the garlic is soft. Add all the other ingredient and then use immersion blender to puree.
NOTES: 1. only use GOOD sherry not the cooking stuff you find in the vinegar isle. It does not good taste and it’s very strong. For the ½ you’d be better off leaving it out.
2. To mix it up a little roast the garlic in its papers (with a little olive oil over it) then pop them out of the papers and into the broth. Roasting makes the garlic milder, nuttier and even easier to puree.
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}