Category Archives: on track

Holiday Leftovers

Now I know your probably thinking what? Did I miss a post? No no you did not but since I cooked a ham the other day which is on many tables at Christmas and had leftovers I decided why wait lets show them some delicious meals they can have with leftovers as well as do the holiday cooking posts.

So here’s the recipe

Egg wraps ( this is just an egg cooked really thin into a crepe or wrap, you can   add seasonings if you wish I usually add a bit of Italian seasoning)

1 pepper diced ( I used yellow)

1 small to medium onion diced

Diced leftover ham ( I had about a cup finely diced but you can put more or less)

Pasta sauce

Cheese of choice

In a bowl mix pepper, onion and ham. Take one egg wrap and put in about 3 tbsp of ham mixture. Add 1/2 tbsp pasta sauce and sprinkle of shredded cheese. Roll up and top with 1-2 tbsp pasta sauce and another sprinkle of cheese. Repeat to make as many as you need.  Put in microwave for 30-40 seconds or until cheese is melted and filling is warm.

I usually make one ham roll at a time for myself so what I like to do is actually saute the ham mixture before putting it in the wrap but that step in optional. I would only saute the 3 tbsp I was going to use.

The best part about this recipe is you can have it for breakfast, lunch of supper!

Hope you enjoy this recipe and look at how delicious this looks before its cooked and after.

 

Holiday Cooking part 1

As I mentioned in my last post I want to arm you with some recipes that are healthy and tasty this holiday season. I know I really should start with the main course or the veggies but I’m going to break the rules and go straight to dessert.

A few months after my weight loss surgery I rediscovered protein balls. These delicious little balls packed with flavour and meeting my nutritional requirements while allowing me to feel like I was have a treat. So today I am going to share with you a recipe for Cherry Cheesecake protein balls. I made these ones cherry but you can you a mixture of dried fruit of mango if you prefer.

This recipe will make 8 servings of 2 protein balls per guest. I didn’t fancy these ones up as I really like the flavour of them as they are.

Here’s what you need

1 cup quick oats

1/4 cup dried cherries ( I used unsweetened)

3 tbsp ground flaxseed

1.5 scoops of vanilla  protein powder ( I used GNC Iso burst French Vanilla)

3 tbsp light cream cheese

1 tbsp all natural almond butter

3 tbsp of milk

In a food processor add oats, cherries, protein powder and flax seed. Process by pulsing until it’s crumbly. In a small bowl combine the cream cheese and the almond butter once combined add to the food processor along with the milk and pulse till it starts to come together in clumps. Using a 1 tbsp measuring spoon, scoop out the mixture into your hand and roll. Refrigerate or freeze and pull out when needed to entertain or just a quick snack while shopping for the holidays.

Here’s a little secret with these delicious Cherry Cheesecake balls you can eat them year round! you can have them for breakfast, snack or a dessert that doesn’t require ustencils.

Just in case you were curious here’s the nutritional information for two protein balls(1 serving) I used MFP to calculate the nutrition.

Calories 134

Carbs 14 g

Sugar 11g

Fiber 1 g

Protein 8 g

I hope you enjoy this recipe and I look forward to sharing some more tasty ideas with all of you.

One Year Post OP

This year has been full of ups and downs. I got away from blogging for a while not because I wanted to but because life became a little overwhelming. I am ready to come back now that I’ve landed back on my feet.

A year ago today I was a completely different person. I was always sore, tired and I was extremely overweight. I was battling my food and weight issues and trying everything I could to lose the weight and be healthy. I had been trying to lose the weight for years and just couldn’t shed all the weight I wanted to lose. Then I had my sleeve gastrectomy and my whole world changed.

I went from being someone that was consumed with thinking about how to lose weight, what I could eat, what I couldn’t eat, when I could eat and how much I could eat to not being hungry at all. This was so freeing to me it was like the shackles had been unlocked and taken off I was no longer a prisoner of my mind and body. The hunger is now starting to come back at 1 year post op but I am in control of the hunger the hunger is no longer in control of me. On top of that I changed as a person, I went from wanting to sit and watch tv to wanting to hike, camp, kayak and enjoy all the scenery around me. I went from having trouble walking around the block to walking and running 5K’s.

Something I learned through this process is there is a lot of misinformation out there about weight loss surgery so this year I want to get this blog up and running again. I want to show all of you how I live. I want to share with you how I eat to maintain my weight. What my favourite workouts are. How I am beating cravings and dealing with things like trips. Speaking of trips I am going to Mexico in a few weeks. I am going to be conquering some new adventures while I am there. I’m going to go snorkling for the first time and I can’t wait to share the pictures with all of you but for now I want to leave you with a picture of me a year ago and a picture of me today 🙂

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Fajita Omelette

This recipe came together without really thinking about anything except I have some leftover beef fajitas that I cannot let go to waste. And I am glad that I took the time to make this omelette because it was amazing.

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So what do you need to make this delicious recipe?

leftover crockpot fajitas (recipe on this post)

4 eggs

a hand full of baby spinach

Whisk your eggs in a bowl with some water. Cook at medium high heat in a non stick pan. While eggs are setting ( I can’t flip an omelette for the life of me so here’s a trick put a lid on your pan and your eggs will cook without having to flip them) reheat leftovers in microwave or in another pan. Add baby spinach. Fold omelette in half and serve. This recipe made enough for two people. If you want to make it for one simple decrease the amount of eggs and fajitas mix your reheating 🙂

Chicken Fajita salad

I made this delicious salad the other day for the family and I just had to share the recipe so you could enjoy it as well.

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 Chicken Fajita salad
3 tbsp lime juice
2tbsp finely chopped fresh Cilantro

2 tbsp olive oil
1lb of chicken
1 medium onion chopped
2 small bell peppers (1 red and 1 yellow) thinly sliced
2 garlic cloves chopped
1/2 tsp ground cumin
6 cups mixed green
1 cup cooked blacked beans

In a bowl whisk together lime juice, olive oil and cilantro. Set aside.
Cook chicken and slice set aside. In the pan that you cooked the chicken saute the onion and bell peppers for about 3 minutes. Then add cumin and garlic and keep cooking for 1 minute.

In a bowl mix beans and mixed greens and lime cilantro vinegrette.
Top with chicken and peppers. Enjoy!

If you can’t buy it make your own

During our trip to Ontario this summer I ate a salad that I loved. Problem is it’s only sold in Ontario and Quebec.  So what’s a girl to do but recreate the salad at home.  So here’s the delicious saladIMG_5750

BBQ Ranch Salad

2 cups baby spinach

1 tbsp crispy chow mein noodles

1 tbsp sliced almonds

1 tbsp BBQ Ranch dressing (I got mine at Safeway)

(optional) diced or shredded chicken

Toss everything together and enjoy.

So many

I’ve wanted to blog so many times recently but I couldn’t seem to put my thoughts to words that made sense. And when I did think I could make sense of everything something came up with the kids or I had an appointment but I am here now.

I started the new weight loss plan and although I cannot go into specific details I have been given the ok to tell my story just not share others.

I have been terrified of starting this diet. I was afraid I was going to be hungry, fail or just plain give up. I was also afraid that I would have massive headaches and not be able to function. But on Saturday I took the plunge and just decided that I was going to do this. I was going to give it my all and the hard work has paid off. Before I tell you my results so far let me tell you a little about the diet.

So as I mentioned this is a medical weight loss program and not something that everyone can participate in or should. I am in phase 1 of three. In phase one you are allowed 1000-1200 calories a day. You have two meal replacements and a lean cuisine type meal for supper and two snacks a day that’s it. Oh and some PGX granules to keep you full and satisfied. I only put mine on my supper since I haven’t experienced any hunger yet. Now I know some people are going to freak out when they read that I am only eating 1000 calories but please remember I am being closely supervised by an obesity specialist and he has done his homework to make sure that this is safe for his patients.

Now the good part. I have been following my diet to a T since Saturday and I am officially down 5 lbs today. The weight loss won’t always be this dramatic but for right now I will take it.

I’ve had a few people ask me what I eat in a day so I will give you a sample menu of what I’m eating and keep updating you as I go thru the program.

Breakfast: meal replacement shake

Snack: cheese string and apple

Lunch: meal replacement shake

Snack: spinach, cucumber, almonds, lemon poppy seed dressing

Supper: PC blue menu Italian Lasagna with pgx granules sprinkled on top.

And lots of water

I have to say I haven’t felt deprived at all so far on this diet. I am eating at regular intervals and I am eating quality food. In fact yesterday I went to a potluck  event that had a free sundae bar and I didn’t have any. In fact I didn’t eat any of the food at the potluck I portioned my own food and brought it with me. I am tired of losing and gaining the weight. And this is my last chance before surgery so I will give it my all.

 

I’m on track

So it’s been a little bit since my last post but I’m here to update you all. In my last post I talked about picking a plan and sticking to it. Well I am proud to say that I have been on plan with counting my WW points for five days and I am going strong. I can’t weight myself to see if I have made any progress but that’s probably a good thing for me. You see the number on the scale tends to set my mood and if I can’t weight myself (the scale battery died and I keep forgetting to buy one) then I just have to keep eating healthy and exercising. I think not constantly getting on the scale has also made me focus on what’s important.

I will have my weekly weight in on Wednesday/Thursday mornings at my Weight Watchers meeting.

I’ve noticed another trend since getting back on track with my eating. everything seems to be falling into place. We are on a good cleaning schedule with the house, we are on track with the homeschooling and we are a lot less stressed. Life is just very calm and peaceful this past week. I’m going to attempt to get onto a workout routine this week. I always find it easier to first get on track with my eating then add workouts in. I have been keeping active going for walks this week but I now want to add in weight lifting.

I also want to share a link to a chocolate pudding and chocolate ice cream I have started eating as my treats.

Here’s the salted caramel chocolate pudding link: http://vahuntergatherers.com/2014/08/13/salted-caramel-chocolate-pudding/#more-3004

Here’s the recipe for the chocolate ice cream. Sadly I can’t find the webpage I got it from so please let me know if you know where it came from.

Chocolate Peanut Butter Ice Cream

  • 2 Frozen Bananas
  • 1 – 1 1/2 Tbsp Cocoa
  • 1 Tbsp Peanut Butter
  • Almond milk

Directions

Cut banana into small chunks and put in a food processor or blender.  Add peanut butter and cocoa.  Add a little almond milk. Blend and add almond milk to you get a thick consistency.