29 11 / 2012
thinking of trying the paleo diet, does anyone i know do it? any tips or suggestions?
11 10 / 2012
Are there any young people in weight watchers in or near Providence? I’d love to meet up! And maybe go to a meeting where the main topic is “how the hell does facebook work?”
11 10 / 2012
You know what?
I am sick and tired of being fed up with my body. I’ve been slipping, and getting high with friends and hanging out, and really not watching myself. I haven’t been going to the gym. To my credit, I was sick for a bit, and then had a pulled leg muscle. But you know what? Not really excuses for letting myself go. I know that I am worth this. But even as I say that, I falter. I don’t even know where I’m going with this except that I am desperate to change my body and to become more confident. I’ve been stuck in this cycle for the better part of my life, and it’s turning me into someone I don’t want to be. I see all of these before and after pictures, and they’re inspiring, but also make me so sad. I’ve been on weight watchers for 11 months now, on and off. I have lost around 30 pounds, and that’s great, but when I see the other people, and the time it took them, and the effort they put in, i know that I can do better than what I’ve been doing as of late. I have about 100 pounds to lose. Goddamn, if I’m not more happy with who I am by then, there’s gonna be hell to pay. And not just because I’ll have a healthier, leaner (hopefully) body, but also because I’ll know I got there all by myself.
05 10 / 2012
They’re back! Zucchini tots have become a staple in my kitchen. They’re so easy and so healthy that I just can’t stop making them. I thought I’d share my latest experiment, since these were the best yet.
Zucchini Tots, Again
3 servings1 cup grated zucchini
1/4 cup grated mozzarella cheese
1/4 cup plain breadcrumbs
1 small onion, minced
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon black pepperPreheat your oven to 400° and grease a mini muffin tin. Combine all your ingredients in a large bowl, making sure to mix very thoroughly. Fill each section of the mini muffin tin to the top, pressing down with a spoon. Bake 16 minutes, then remove by running a rubber spatula around the edge of each tot.
* After using both a regular muffin tin and a mini muffin tin, I’ve found that it really does work better to use the mini muffin tin. If you don’t have one, you can still use a regular muffin tin. Just fill the sections about 1/3 of the way and keep a close eye to make sure they don’t burn.
* The major changes I made were adding more onion, more Italian seasoning, and more black pepper, and using mozzarella cheese instead of cheddar. Now I want to make these even more often, because this version was even better than the last one.
* Have you made any changes to the zucchini tots recipe? If so, let me know what they were and how it worked out. I’m thinking of trying to make other vegetable tot recipes. We’ll see where my CSA takes me…nutrition (same as previous post):
109 calories | 9g carbs | 5g fat | 6g protein | 1g fiber
(via justonebreathatatime)
04 10 / 2012
1. Green Machine Smoothie – Whole Living
2. Cherry Almond Vanilla Smoothie – Running To The Kitchen
3. Kale Spinach and Pear Smoothie – Joy The Baker
4. Tropical Green Smoothie – 52 Kitchen Adventures
5. Preet’s Special Smoothie – Yyoga + OrganicLives
6. Power Protein Smoothie – Whole Living
7. Mango Coconut Water Smoothie – Whole Living
8. The Mojito Smoothie – My New Roots
9. Crunchy Coffee Fix – Runner’s World
10. Banana Oat Smoothie – Martha Stewart
11. Pineapple and Banana Smoothie – Whole Living
12. Key Lime Pie Protein Smoothie – Peanut Butter Fingers
13. Gingered Beet Smoothie – With Style & Grace
13.1 Raw Blizzard – Rawified (Hey, with all that running we’re doing we deserve a sweet, healthly(ish) treat! And yes, that’s Blizzard like DQ Blizzard.)
(via 10000steps)
03 10 / 2012
Love this idea, mostly because fresh herbs are crazy expensive and I never use them all up before they go bad: chop up your herbs and stick them into an ice cube tray, then cover with olive oil and freeze.
Toss a cube or two into your pan whenever you’re in need, and presto: fresh herbs, all winter long.
Genius.
(via girlgrowingsmall)
