Homemade Blueberry Applesauce

I think I mentioned before that Kate will only eat berry flavored applesauce, not plain.  Well it is virtually impossible to find berry flavored applesauce with no added sugars.  So I decided to make my own.  My wonderful friend Lidia gave me 10+ pounds of awesome apples, I bought myself a corer/slicer and I went to work!

I made two batches, because my crock pot would only hold half at a time.  I looked at a bunch or recipes online, all very similar, so I just kind of winged it...

Blueberry Applesauce

4 lbs apples, peeled and cored

1 heeping cup blueberries

1/4 cup butter, sliced

1 tablespoon cinnamon
3/4 cup water
splash of lemon juice

add to slow cooker. cook on high for 3 hours or low for 5-6 hours. stir about every hour or so. before cooling, drain water and place apples in blender and pulse until desired consistency. 

It turned out great.  I portioned it into bags, and stored them in the freezer.  

In other cooking news, I have been following my menu!  Last Thursday we had Chili relleno casserole.  I have posted a link the recipe before, but that was to the original recipe, to which I have made some changes, so I am going to post MY recipe here.

Low Carb Chili Rellenos Casserole

Ingredients

1 lb ground beef/turkey, browned and seasoned

11-14 ounces green chili peppers

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

3 eggs, beaten

5 ounces cream

2 tablespoons whole wheat flour

1 8 ounce can enchilada sauce

3/4 cup sliced olives

Directions

1. Preheat oven to 350 degrees. Spray  9x13 baking dish

2. Slice chilies in half.  Line the bottom of the baking dish using half your chilies.

3. Spread half of each cheese over the chilies, top with browned ground meat, and cover with remaining chilies.

4. In a bowl, mix together eggs, cream, and flour.  Pour over the casserole.

5. Bake for 25 minutes. Remove from oven, top with enchilada sauce and remaining cheese.  Return to oven for additional 15 minutes.

Monday was Jalapeno Popper Chicken (click here for post with that recipe), yesterday was left overs, and tonight is personal meatloafs with Mashed fauxtatoes!

Here are this weeks lunches so far: 

Apple slices with natural peanut butter, broccoli, triscuts and cheese, and yogurt

Ham, cheese and olives, pickles, triscuts, and my homemade applesauce!

My workout schedule got all changed up starting this week.  I switch from teaching Tuesday and Thursday, to Monday and Wednesday.  So Monday I went and ran in the morning, then went to Intervals like normal.  Then I went and taught my senior fit class, then taught my intervals class, THEN stayed for the new boot camp class.  Yesterday wasn't bad, but this morning I could barely move, and it being Wednesday I get to do it all over again!  I deserve it though, I ate HORRIBLY this weekend, and I have some calorie burning to do. 

 On that note, I am off to intervals.  Happy hump day.  Make some time to get off your butt and go sweat today! If you are local, come to my class and I'll make sure you accomplish that!  :)

Non Scale Victories

These victories are important.  Very important.  They are the things that keep you going when you are so frustrated at the scale, that you just want to give up, you don't know what else you can do, and are on the verge of losing it.  They help get you through those weeks where you feel like it's a waste of time, and it's not working.  I love these "victories" and I hope that you guys appreciate them when you notice them on yourselves as well.

Since I finished the last Biggest Loser Competition I was in, I have been yoyoing up and down 5 lbs. I finished the comp at 164, I've been up to 169, and as of this morning I was 165.  I'll be honest, I have had a few week moments of frustration and confusion.  I think about the HOURS and HOURS a week I put into exercising, and making healthy choices, and I just get pissed that I don't see it on the scale.  Luckily, I have seen it other places, and that has helped keep me sane, and focused.  

In these passed couple weeks I have noticed more definition in my upper arms, and by back.  Just the other day I caught a glimpse of my  trapezius , and had to take a second look.  My husband walked in and asked if I was "checking myself out", lol!  Not exactly.... just investigating a new muscle! My wedding rings are loose again, kind of bitter sweet.  I hate having to go without them for a week to have them sized!  I did another closet clean out, all my XL clothes are gone, and I had to revamp my workout gear to Medium pants... Medium!!!  I officially graduated to a size 12 regular pants a few weeks ago.... and even bought, and have worn, a pair of size 10 jeans.  I have to say that is a first for me.  Never even as a teenager have I had a pair of size 10 jeans.  I still am a size 12, I just got lucky with these... but it was meant to be I think... In high school I always wanted a pair of Lucky Brand jeans, but they only went to size 14, and I was a 16.  While we were on vacation the other weekend, we were in Ross, and they had a pair of Lucky jeans, size 12.  I tried them on, and loved them.  I almost bought them, and my husband says "$36 for jeans at Ross, that will be too big in a few months?  Are you sure you should bother?"  and He was right, it was silly. So I put them back.  After I explained the reason though (and how much these jeans are originally, over $100!), he said I needed to get them.  When we got home, I checked our local Ross, I had seen them in there in the past, but I was out of luck.  Nothing in a 12. For some reason though, I kept looking down the line, and there was a pair in a 10.  I stood there holding them for awhile, putting them back, picking them up, arguing with myself.... I finally gave up and tried them on.  THEY FIT!!!  You better believe I bought those bad boys.  My point of this ramble is, that moment right there was ten time better than any 6 pounds on a scale.  So, please keep this in mind on those days, or weeks, when you feel like you aren't making a difference.  Because you are, you just have to look in places other than the scale!

Month of dinners!

I did it!  I made a dinner menu for a month, and did a months worth of grocery shopping.  It wasn't as easy as I hoped, but it also wasn't tooooo terrible.  I think the hardest part was coming up with enough meal ideas, without repeating too often. That, and making sure I bought enough of stuff.  But that I will probably have to learn as I go.  We'll see what I run short of this month, and then I will know for next month.  

I tried everything I could think of to get my calendar from Microsoft word, saved as a picture to upload here, and this is the best I could do, which isn't very good, because you can barely see anything!  I have dinner listed on every day, and the days when we will be away for dinner or out of town, have that listed. I put "leftovers" on most Tuesday's because that is a hectic night around here.  I work, and have a class after, and Andrew has Scouts, so it'll be less stressful on me not to have to prepare a dinner from scratch.  Anyhow, if anyone wants a copy that they can read, let me know!

Last night was Chicken Taco Salad.  I defrosted 5 chicken breasts, sprinkled them with Cayenne, Cummin, Onion powder, and minced garlic, put them in a pyrex dish, poured a little green enchilada sauce in it, covered it, and baked them for an hour at 350.  Perfect.  Still moist and juicy, and shredded with ease.  I made 5 because later this week we are having chicken tacos, so I can use the rest for that.

I decided to get fancy, and make taco bowls.  I used whole wheat tortillas , put a little olive oil on them, and placed them into little mini cake pans that I have.  I baked them for about 7 or so minutes at 425.

Once they were done I loaded them up with Chopped lettuce, tomatoes, avocado, olives, shredded chicken, and topped with cheese. Viola!

I completely forgot (again) to take a picture of yesterday's lunch.  But I do have Monday's, and today's.  

Pumpkin Whole Wheat Waffles* with cream cheese and cinnamon spread, mandarin oranges, trailmix, baybel cheese, and sugar free rice pudding.

Whole wheat tortilla wrap with scrambled egg, ham, and cheese, cottage cheese and strawberries, and TJ Veggie chips.

Not pictured is yesterdays PB banana in whole wheat wrap, snap peas, Annie's Cinnamon Graham Bunnies, and string cheese.

I am forcing fall around here, 90 degrees outside or not.  So along with putting out all my fall scents and some fall decor, I also made Oatmeal Pumpkin Spice Bread.  Here is the link to the original recipe

http://www.fitsugar.com/Oatmeal-Pumpkin-Spice-Bread-Recipe-22071355

Here is the recipe with my changes :

Oatmeal Pumpkin Spice Bread

Adapted from Paula Deen's Pumpkin Bread recipe [1]

Ingredients

1 can of organic puréed pumpkin
4 eggs
2/3 cup canola oil
1/3 cup organic unsweetened applesauce
2/3 cup water
2 cups whole wheat flour

1/3 cup ground flax seed

1 cup organic rolled oats (save 1 teaspoon for sprinkling on top)
1 1/2 cups splenda
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon ground cloves

Directions

1. Preheat the oven to 350°F.
2. Lightly apply cooking spray to two loaf pans.
3. Place the pumpkin, eggs, oil, applesauce, and water in a large mixing bowl. Blend it together using a hand mixer until creamy.
4. Mix the flour, flax seed, oats,splenda, baking soda, and spices in a smaller mixing bowl.
5. Add the dry ingredients into the wet, and using a spoon, mix thoroughly until smooth. Pour half the batter into each greased pan. Sprinkle the tops with rolled oats.
6. Bake for 45 to 60 minutes or until a toothpick inserted comes out dry. Allow to cool in the pans before removing.
Makes two loaves, 16 servings

I warmed up a few slices this morning and spread some cream cheese on top, it was a hit.

Ok, I think that about does it!  Happy Humpday!  Get your workout on, it's not too late to make this THE week it happens!


* Pumpkin Whole-Wheat Waffles

Ingredients

• 2 large eggs
• 1 ¾ cups milk
• ¼ cup oil 
• 3/4 cup pumpkin puree
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• 1 ½ cups whole-wheat flour (I used King Arthur’s organic whole-wheat flour)
• 2 teaspoons baking powder
• 1/8 teaspoon salt

Directions

Preheat your waffle iron. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.  Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).

School Lunch Round Up

I thought I would gather all the lunches I have done so far, and put them all in one place for anyone wanting to see a bunch of options at once.

Also, as far as the containers... they are the Ziplock brand divided lunch containers.  They are easy to open and close, durable, leak proof, and under $3.00 for a set of 2!

I forgot again today to take a picture of what I made.  I put the lid on, and just as the yogurts squeezed against the inside of the lid, and buried the berries, I though, "Crap!  I forgot a picture!" and taking the lid off and taking one at that point would have made for an ugly messy picture.  However, it consisted of 3 whole wheat zucchini muffins, hard boiled egg, 3 breakfast sausage links, greek yogurt and berries.  So there you go, that is about 3 weeks worth (school day weeks) of healthy lunches, and the kids love them.  

Dinners haven't been as fun and inventive this week.  It's been a salad, and turkey burger kind of week.  Both the Hubby and I have worked almost every evening this week, and gotten home pretty late, so I have really been winging it.  My goal for October is to make a MONTH long menu, for dinners, and stick to it.  I want the kids to help me choose the meals, that way everyone is happy and feels like they participated in what they eat.  Not to mention it will take away the weekly stress of "what am I cooking all week" and it should eliminate a lot of shopping trips.  I hope to make the menu, convert it to a shopping list, and do a stockpile grocery trip that will cover the month... aside from things like fresh produce and milk.  So stay tuned for that adventure and planning process.

In exercise news, this morning was lame.  LoL.  I ran 2.5 miles, and threw in the towel.  I was just tired.  I even said to myself, you're legs and body aren't given up, your mind is, and that didn't even work!  Oh well, I will make up for it tonight, I am subbing for a boot camp class, so I'll just make sure I do the work out, too!

Here is the circuit I have planned for that:

Straddle up/down on step

Side walk w/resistance band

Jump Rope

Plank row w/shoulder press

Mountain climbers

Sumo Squat

Suicides

Dead lift

Burpees

V Sit

Everything will be 45 seconds, 15 seconds to switch stations, and we will do it 3 times through.

On that note, I need to get ready to get over there!  Have an awesome weekend.... an awesome and ACTIVE weekend!

Catch up!

I'm back!  We left Saturday morning for a family road trip, and I played catch up on chores all day yesterday in between work, and dropping off and picking up kids.  Hopefully today will be back to business as usual around here, I hate when my routine is disrupted for too long!

So Saturday morning I got up early and went and got my run in. I made sure to bring my little 4 legged companion, I wanted her tired since she would be home alone for the night.

 I was going to go to class as well, but Ari wanted to get on the road early, and if I went to class it would have been close to 11:00 before we could leave.  So I decided to skip that and save some time.  

When I got home from my run I took advantage of the early morning hours of peace and quiet while everyone else slept, and got some trip prep done!  

I decided we would stop at one of the state parks and have a picnic lunch on Saturday.  The kids have ham and turkey roll ups, snap peas and cherry tomatoes, triscuts, and two snackwell cookies.  The huisband got a bagel sandwich, broccoli, cookies, and sunchips (not pictured), I had caprese salad, peanuts and broccoli.   

We ended up having lunch at the state park that has the Chandelier Drive thru Tree.  

After a few other tourist attractions we hit Patrick Point, to see the ocean.  I particularly liked this stop, because it snuck in some good ole family fitness!  There was not getting to the beach, or the look out point, without a good hike.  So we hiked down to the beack, then back up.

 Then up to the point, and back down.  

I wish I could say the rest of the trip was as friendly to my diet and exercise regimen.... but it was not.   I had pie Saturday night *gah*, and ate nothing but crap in the car on the way home Sunday.... Chips, pretzels, a cookie.... what is it about sitting in a car, being bored, that makes you want to eat?!  Oh well, stuff happens.  I guess what matters is getting back on the wagon, and I have.

Yesterday morning was a new day, I got up and went to the HS and did stadiums/ ran, I went to Intervals class, and I led an AB class last night.  Not a bad start!

I completely forgot to take a picture of today's lunch, oops!  But here is yesterdays:

Light Salami, laughing cow cheese, Newman's organic whole wheat pretzel rods, snap peas and cherry tomatoes, organic whole wheat graham crackers, and healthy harvest blueberry applesauce.

I planned to make Egg Frittatas for dinner last night, but because I subbed for the AB class, and Ari worked late, things got messed up.  I made quick healthy choice meals for the kids instead, and ended up making the Frittatas around 8:30, so they are ready for tonight's dinner.  Here is the recipe:

Personal Egg Frittata

12 eggs

1/4 cup coconut milk

Salt (to taste)

Pepper (to taste)

Mix ins- 

Bell pepper

Jalapeno

Broccoli

Ham

Cheese

(however anything would work)

Pre heat oven to 375

Spray 12 cup muffins tin, liberally

In a large bowl combine eggs, milk, salt and pepper.  Whisk thoroughly.

Pour evenly among the muffin cups

Top with mix ins of your choice, then stir each cup gently.

Bake for 22-25 minutes, or until egg is set. 

Please excuse the messy pan, I know, presentation is everything... but I got a little careless sprinkling the toppings.  Oops!

I hope everyone has an awesome, positive, and productive week!  Keep your goals in mind, and make sure your actions are working towards them!

Why???

     While I was running this morning, I started thinking about WHY I was doing it.  Why the hell I was up 2 hours before I needed to be.  Why the heck I was out in the dark, and the cold, doing something I used to consider punishment.  I am sure some people think I am obsessed, or crazy, and that's ok, a year ago I would have thought the same thing about me.  Unfortunately for me, counting calories, and walking 3 times a week just doesn't cut it. 

     I have struggled, I have tried things and failed, I have really had to learn what works for me, for now.  Believe me, there are days, and weeks, when I want to say forget it.  It's too much work, it's hard, I'm tired, I want cake.  And sometimes I do give into those feelings, but I do my best not to. 

     I have to remember why I started.  I remind myself how I felt at 290 pounds.  Tired, uncomfortable, self conscience.  I remember barely being able to sit in a chair at a movie theater, I remember barely being able to buckle the seat belt on an airplane, I remember being worried I wouldn't be able to ride on the rides with my kids at the fair, I remember dreading having to go to a social gathering because that meant finding something to wear, and nothing ever fit.  I remind myself of all those things, and then none of what I am doing now seems so terrible.  It is MORE than worth the hard work, if it means I don't ever have to feel those things again.  
     
     I used to have every excuse in the book, "I've tried every diet, nothing works", "I don't have time to work out", "It's too hard to eat healthy and cook for a family", "I'll start Monday".  But once I was finally at that point, where enough was enough, I was able to make it work.  I was able to find time every day to work out, even while I worked full time.  I was able to find ways to cook healthy and still keep my family happy, I was able to find an eating plan that does work for me (when I stick to it!), and I was even willing to give up some sleeping in so I had time to squeeze in a good run and still be home to make breakfast, and lunches, for my family.  I guess when you want something bad enough, when it's really important to you, you find ways to make it happen, to make time for it, to make it a priority.  I only wish I had done it sooner, instead of spending so long unhappy in my own skin.

Lets see, in other news.... Today's lunch!

Cream cheese waffle sandwich, TJ Veggie Chips, cottage cheese w/mandarin oranges, and 100 calorie pack of chocolate chip cookies.

For dinner I grilled some steaks, and served them with mock garlic mashed potatoes, and green salad. 

Here is the recipe for the "potatoes":

Mock Garlic Mashed Potatoes

• 1 medium head cauliflower
• 3 tablespoon cream cheese, softened
• 1/4 cup grated Parmesan
• 1/8 cup of cream
• 1 tablespoon minced garlic
• 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, cream, butter, Parmesan, garlic, chicken base, and pepper until almost smooth.  I toped them with a little shredded cheese and crumbled bacon.

I think they came out very well, the kids both said they tasted like real mashed potatoes, that's a win in my book!

We are taking a small road trip this weekend, and I have been brainstorming the past few days on what I can bring with me to cut down on the unhealthy eating.  Saturday we will eat  breakfast before we leave, so I think I will pack some snacks for the road, and a picnic lunch.  We are driving up highway 101 so I am sure we can find a nice spot to stop and have lunch.  Saturday night for dinner might just have to be a cheat meal, darn. ;)

Happy Almost Friday!

Low Carb Crab Cakes And Bacon Green Beans

Low Carb Crab Cakes

Ingredients

• 1 pound  crabmeat
• 1/3 cup diced red bell pepper
• 2 tablespoons diced jalapeno
• 1 tablespoon finely chopped fresh parsley leaves
• 1 tablespoon heavy mayonnaise
• 2 eggs
• 1/4 cup ground flax seed meal
• 1 tablespoon baking powder
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay)
• 
  
• Mustard Sauce, recipe follows

Directions

In a large bowl, mix all ingredients.

 Spray a  large skillet with pam, or heat a few tablespoons of oil  over medium-high heat. Carefully spoon cakes into the pan.  Cook on 1 side until firm, about 2 minutes, 

and then flip and cook for about 1 more minute.

 Serve hot with mustard sauce.

Mustard Sauce:

1/4 cup heavy mayonnaise

1/4 cup Dijon mustard

Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

Bacon Green Beans

Ingredients

• 1/4 cup diced cooked bacon
• 1/2 onion, minced
• 1 tablespoon minced garlic
• 1 pound green beans, trimmed
• 1/2 teaspoon red pepper flakes
• Salt
• 1/2 cup boiling water
• 1 tablespoon unsalted butter, softened
• Freshly ground pepper

Directions

With a little oil, saute the onions, stirring, until softened. Add the beans, pepper flakes, and salt and saute over moderately high heat, stirring, for 2 minutes.

Add the boiling water and cover the skillet immediately. Steam the beans, shaking the skillet occasionally, for 15 minutes, or until just tender. Add the butter, and salt and pepper and toss until combined. Sprinkle with the bacon.

And, the past two lunches....

Ham, cheese, lettuce and pickles wrapped in w whole wheat tortilla, snap peas, whole wheat pasta salad with tomatoes and pesto, ranch (for the peas) and cottage cheese with mandarin oranges.

Left over tri tip, carrots, mozzarella cheese, an apple, and natural Peanut butter.

So that about covers the food portion! Tomorrow I am doing Sirlion Steaks, and Mock Mashed Potatoes!

On to the exercise.... I Ran 3 miles yesterday morning... I even brought Dixie with me!  Then I did my intervals class at the Y.  This morning we didn't make it to the HS, but I did make it to Intervals class at Oasis. But, I promised myself TWO workouts a day this week, and my senior fit class at 11:30 today does not count!  LoL  So I decided to finally check out the bootcamp class at the Y tonight.  Got that second workout in, so I am on track!  

I saved this photo a few days ago, knowing I would be able to use it in a blog at some point.  I just didn't think it would be so soon!  But this afternoon, when I had only completed one work out, and didn't have the second one planned, I remembered this picture.  I knew I was only going to let myself down, and cheat myself, if I didn't stick to my promise.  So, next time you want to take the easy way, or skip those last few reps, or walk that last 1/4 mile, remember this quote. :)