February 25, 2013
Happy Monday, UFG'ers! I'm so excited to share this recipe with you this week. I hope you like spicy food!
I've been looking for an excuse to use chipotle peppers in adobo sauce. I feel like every time I turn on Food Network, they are making something delicious with them! What I wasn't aware of, is how spicy these things are! Holy cow. I only used half the can in this recipe - and I cut it with a little bit of lime juice. However, oh man what a flavor! I put the half of the can that I didn't use in the freezer and can't wait to use it again!
Now, in this recipe - you'll see I call for light sour cream. Read your labels, my friends! I recently started reading labels and really understanding what is in the food that I buy (it's why I no longer use fat free cheese - holy chemicals!). Daisy does a great job of doing a light sour cream with just cream and skim milk, as does Friendship and the best, of course, is the Trader Joes. Your sour cream should have no more than 3 ingredients - cultured cream, skim milk and active cultures. If you start seeing other ingredients that you can't pronounce - put it down. I have ONE exception to this rule - I'm a girl who loves Laughing Cow cheese wedges and I just can't find an alternative! It's all about moderation, yes?
Recipe after the jump!
February 15, 2013
Happy Friday UFG'ers! AND Happy belated Valentine's Day! Hope everyone had a wonderful time with whomever they chose to spend it with. The mailman and I usually have pretty low key Valentine's Day. We're fairly good at showing our love everyday - so we don't need a Hallmark holiday. We did go see a comedy show and have a lovely dinner. (Duck Confit Pizza! I died! Don't worry - we shared it!)
I'm happy to report that as of this blog I am officially 15 lbs down! I had my weigh-in with my doctor on Tuesday and she was thrilled. The Chia Seed Pudding has fixed my breakfast woes, and I believe is the catalyst for the week before the weigh-in weight loss bonanza (I lost 3 lbs the week before the weigh-in after having plateaued!) If you haven't tried it out yet, you really must.
February 08, 2013
Happy Friday, UFG'ers! What a month it's been so far!
Firstly, I'm 12lbs down! That's 12 pounds in 2 months, my friends. Numbers I'd never thought I'd see. It's taken an incredible amount of will power and support from The Mailman, but so far so good! Even while eating out once a week for a date night, I've still been able to lose weight.
It's amazing how far you can get with moderation. It's been a hard lesson to learn, that's for sure. I think when you're always told "No, you can't eat that" it's hard to understand that you actually CAN eat that - just in moderation. As a kid, candy and most other processed foods were off limits. I'll be turning 30 in a little over a month - it's taken that long for me to understand that I can have candy - just half of a candy bar and not 5 of them at once. There are times when the word "No" is dangerous, and I think food is one of them. Perhaps moderation would have been a easier lesson if I was allowed sweets in moderation, instead of them being treated as if they were off limits completely! (To be clear, I'm in no way throwing my parents under the bus - they're awesome - and learning this lesson as well!)
On to today's recipe, if you follow me on The Face you'll know that I started having stomach issues when I would drink my usual breakfast smoothie. It was The Mailman who actually came up with the reason - between Grad School, work, and all my extracurriculars - stress has creeped it's way back in! For me, stress = acid reflux. The smoothies were just a little too much acid for my body to handle. So I was on a mission to find a new breakfast! Oh man have I found it. I'm obsessed, friends - flippin' obsessed. If you have textural issues (think tapioca), stay away from this recipe.
If you're unfamiliar with the magical powers of Chia Seeds - education yourself here! Recipe after the jump :)