You can never be too skinny…

I don’t know whoever said that and I know it’s a popular sentiment.

I don’t agree with this and I never have.  When I got down to my goal in 2007 I was pretty happy (same size and weight I am now).  Then in 2010 I decided to lose a few more vanity pounds.  I didn’t want to be too skinny, I just wanted to get rid of a few trouble areas.

Summer of 2010 is when the health issues started to set in.


I think not.

This is a bad angle, because I am semi-sideways and look smaller than I am, but I am WAY too thin.  This is September 2010 in Florida.


I was flipping through photos after work meetings the other day and a coworker saw this one and lectured me.  I was really happy at that weight and at the time, I thought that was the ideal.  Shit, look at me.  I am smaller than Dan’s mother, who is TINY.

My body earlier this year, adjusted itself back to my original goal weight and not in the same distribution.  I was MAD.  But that’s where my body apparently is most happy.  My health has picked up in areas that weren’t working so well.  If I have to pack a few extra pounds to have normal bodily functions, then so be it.

Recipe review: Chorizo stuffed peppers

Sprouts had peppers on sale on Sunday, so I decided it was time for stuffed peppers!  Just a little something I threw together as I was making it.

First, I made my own chorizo.  Savory Spice shop chorizo seasoning.  You add it to whatever type of ground meat you want, add vinegar (I use apple cider) and water and mix, then chill for a few hours or longer.  The directions are on the side of the package.  I like this seasoning so much, I have a big bottle of it.

Chorizo Stuffed Bell Peppers

-1 lb of chorizo-cooked (whatever kind you like, they make vegetarian versions too)

-1 cup of rice-cooked (I made a pan of Alton Brown’s Brown Rice)

-2 cups of cooked mixed veggies (I used HEB stirfry blend which has peppers, broccoli, carrots, etc)

-4 large bell peppers, tops sliced off

-shredded cheese (optional)

Preheat oven to 350 degrees.

Pull the tops off of the bell peppers and remove the seeds.  You can either cut up the tops (minus the stem) and throw in the mixture, or toss them in trash.  Put the 4 bell pepper bottoms in a pot of boiling water and boil 4-5 minutes.   Remove from the water and dry them off.

In a skillet combine the mixed veggies, rice, and meat/meat sub and heat until warm.  Then stuff each pepper with the mixture.before bell pepper

Place in a greased 8×8 pan and bake covered with foil, for 20 minutes.  Remove foil, top with cheese if desired and broil until melted and bubbly.finish peppers

Dan LOVED these.  Good.  Because we are having them as leftovers tonight.  It’s LUNA run night and we always have leftovers on Tuesdays, because I don’t have time to cook.  I am already doing well not to gnaw my arm off before I get home at 8 pm.

Things I like Thursday: success

Monday marked the 6 year anniversary of when I joined Weight Watchers.lifetime Keys

My keychain with 5 lifetime keys, 25 lb disc, 5K charm, and goal star.  Not sure why I don’t have a 16 week award.  This isn’t my original 10% keychain, that one was destroyed YEARS ago.  Now this just sits on my spice rack.

The last year hasn’t been easy with my health issues, but i’m hoping for many more years to celebrate my success!

Fun facts Friday: Brands

For whatever reason, I was thinking about brand snobs, brand/company loyalty, etc.  Here are some random facts about me and brand loyalty.

  • I buy what I like when it comes to food, when at HEB it’s usually store brand, I like their stuff better, it’s not necessarily because it’s cheaper
  • Dan is the complete opposite when it comes to this.  If his soup, Mac N Cheese, or crackers aren’t name brand, he doesn’t want them (those are his emergency staples in our pantry for when i’m out of town).
  • Costco’s Kirkland brand is pretty good with most item’s i’ve tried.  Too bad I don’t have the patience to brave our Costco (there are 2 in Central Texas, that’s ALOT of people).  A 3rd is opening near us next year.
  • I buy what I like, not what brand it is, but I do have favorites.
  • I also never match brands unless it’s coincidence (like yesterday I was head to toe Brooks).  It’s usually more like Nike top, Under Armour shorts, Asics socks, Brooks shoes.  I probably have at least 25 different brands of stuff in my workout clothes alone.  I go for comfort and what I like over name.
  • Same goes for my work clothes, although most of it is from Ann Taylor, Kohl’s and Stein Mart.  Today I have Sperry dress flats, Vera Wang jeans, and a work polo.  If my boss didn’t frequent Ann Taylor so much, most of my clothes would probably be from there.
  • I am not loyal to any one running store in town, in fact, unless it’s a race shirt, I don’t own anything with any one store’s logo on it.
  • Dan only wears Ralph Lauren polo work pants, tshirts, and underwear.  He also only shops like once a year, so you can imagine how that trip goes.  It’s long and expensive!
  • I love Michael Kors.  I wore out my first 2 pairs of MK shoes when I got them.  I’ve had probably 10 purses of his in the last 5 years, but when I get tired of one, I usually get rid of it.  Right now I have 3, a big black leather, a camel leather, and my little black and grey monogram that I use when I travel/go out.
  • When I get said purses, I usually leave the tags on it for a good 2-3 weeks before I decide to finally use it and not return it.
  • I got my first Coach bag in Florida on vacation in September.  It’s still in the bag with tags on it.  #1 I cheated on MK, #2 although it was a good deal, I’d rather have a MK bag
  • I refuse to buy or eat anything Weight Watchers brand.  Same goes for Lean Cuisine or any other prepackaged diet foods.
  • When I worked at Linens N Things in college, I refused to shop at the competitors.  The first time I had to go to BBB for a wedding gift, I almost had a meltdown.
  • I have been anti-iPhone since they came out.  I have an iTouch which is pretty much the same thing without camera and phone.  Weird, yes, I know.  I may cave this year when I get my new phone, but it’s not likely.

Funny how I’m so set in my ways when it comes to loyalty to certain brands, but with most things I don’t have the slightest care.    Dan however is a huge brand snob when it comes to everything and if I buy something that isn’t the right brand or the one he wants, I have to hide that fact!

Things I like Thursday: HOT DOG!

The meat market manager at the little old HEB on my way home has the BEST specials that aren’t advertised.  He often gets random things that they don’t usually carry at that location and offers them at a great discount.

Every week he offers something at like 75% off.  About once a month it’s something I actually will or can eat and that I want! One of my favorites is Applegate Farms products.  I’ve tried their lunch meats, canadian bacon, turkey dogs, and now their all beef hot dogs.  Regularly $7.99.  I got them for $1.99.

Sometimes I buy a bunch of whatever he has, on the chance I will like it (and I usually don’t see the same thing again).  If I buy a bunch, I just freeze it all for quick meals.   This time I only bought 1 package of the hot dogs, as I am a hot dog snob.  I really should have bought a few more!

Things I did with my $1.99, 3 WW P+, all natural, all beef hot dogs:

Chili-cheese dogs.  No pics, you know what they are.  Chili, dogs, buns, onions, etc.  Easy to fix and Dan likes it.  The chili was from a can, because I was too busy to make it, which I prefer if I can help it.

GF corndog muffins.  Easy.  Gluten-free corn muffin recipe, cut up hotdogs and toss inside batter and bake.  Serve with mustard and in Dan’s case here, chili.

GF hotdog pizza.  Gluten free flatbread (Serena from Non-Dairy Queen’s recipe) baked into a crust (I added more Italian herbs), a little cheddar for the cheese, topped with hotdogs and baked.  Then added jalapenos, pickles, onions and dressed with mustard.  Served with spinach salad.

When I was a kid my mom loved putting cut up hotdogs on pizza, especially little mini ones that we got to make ourselves (is that weird?).  Recently I saw my BFF’s mom post about chili cheese-dog pizza, and that’s where I got this idea, minus the chili, because I had none left.  It was tasty, just like a loaded hot dog!

Restaurant reviews: San Diego

George’s Ocean Terrace in  La Jolla.  I’d been to George’s before for dinner (but it was dark).  One of the best views in LaJolla, their rooftop patio is amazing (although it was overcast the day we were there).  Not a whole lot of gluten-free options.  I opted for the 5 spiced chicken salad and made a gf dressing sub.  It was ok, I was hungry 2 hours later.  Dan’s mom and cousin got the fish tacos and loved them, as well as their soup.  Not sure about the other 10 people who were with us.   They had dessert too, which they were raving about.  Views and service were terrific.  Most of our party was really pleased with the food.  I liked mine, it just didn’t stick with me.

Spaghetti Factory in San Marcos.  Rehearsal dinner was here.  The spinach dip was good (I just took a bite on a fork to taste).  They do have a gluten-free menu, although I didn’t find it all that exciting.  I got the baked chicken with gluten-free pasta.  The chicken was ok, the pasta was undercooked (I think it was the Heartland brand) and they forgot to bring the marinara sauce out with the meal.    Dan got one of their meals that had a bunch of different Italian dishes, he wasn’t impressed either.  Eh, it’s a chain restaurant, it wasn’t horrible, but I wouldn’t make a special trip either.   By time we got back to the hotel, I was starving, so Dan took me to Sprouts to get more food!

Victor’s Kafe in San Bernardo.  Lunch on Friday by myself, I got takeout here after I dropped Dan off at the country club.  It was GREAT!  Yelp rarely lets me down.  I had the Greek Chicken salad, large size, no pita.  It was super tasty and cheap.  Plus the guy working the counter was really nice and fun to talk to.

Azul in La Jolla.  We had brunch here the morning after the wedding.  Nice view of the ocean (although it was overcast again).  Service and view were great, so was the food.  For starters, they bring out fresh fruit and pastries.  To eat I had the sausage and eggs with cajun potatoes (they had to make them gluten-free for me).  Dan and his mom had the croissant french toast.  A few other people at our end of the table had some awesome looking omelettes.  Everyone loved their food.

The Godfather.  Saw this one in a book at our hotel and decided I was taking Dan there as a surprise (he loves mobster and mafia stuff).

It’s in a weird location, but don’t let the exterior fool you!  This is a NICE restaurant   They bring you fried zucchini to start (I can’t eat it, Dan had a little and said it was good).  Then we had caprese for an appetizer (Dan LOVES it).  We each had a dinner salad before the main course. Dan got one of the stuffed veal dishes, I got one of the salmon dishes.  He had so much food, he took a box home to his parents (his came with pasta and 2 huge pieces of veal stuffed with prosciutto,  cheeses, etc).  My food was good, but his was even better.

LOVED it.  Food was good, atmosphere was wonderful, very dim, cozy, and romantic, and the service was stellar.  One of the best displays of customer service I’ve ever seen by all staff that we encountered.  In fact, the guy bussing the tables saw me make a face when I got my salad and rushed over.  He brought me a new salad without croutons (which is how I requested it),  Our glasses were never empty.

Gluten Free Cheat Sheet

Great introduction to gluten-free.  I think this is a great starter for friends, family, etc of gluten-free people as well.  This appeared in today’s Weight Watcher’s newsletter as a featured article.

The Gluten-Free Checklist

Following a gluten-free lifestyle requires patience, creativity, and inevitable hard work. But for those who do have celiac disease or an allergy to gluten, it is all worth it. Here’s a cheat sheet for eating gluten-free.Naturally Gluten-Free Foods

  • Plain milk
  • 100% fruit or vegetable juices
  • Fresh fruits & veggies
  • Eggs
  • Lentils
  • Peanuts, tree nuts, seeds
  • Fresh fish, poultry, meats (without marinade)

Gluten-Free Grains and Flours

  • Arrowroot
  • Cornmeal, corn flour
  • Rice flour
  • Potato flour
  • Millet
  • Quinoa
  • Sorghum
  • Soy, soy flour
  • Tapioca

Potentially Gluten-Containing Foods
Be a detective—read labels carefully and when in doubt, call the manufacturer. Look out for ingredients such as Hydrolyzed vegetable protein, malt flavoring, vegetable starch/gum, modified food starch. These ingredients contain gluten and are commonly used in everyday foods. Additionally, watch out for gluten in:

  • Beer
  • Bread & other baked goods
  • Cereal
  • Imitation meat or seafood
  • Processed luncheon meats
  • Salad dressings
  • Condiments & sauces, including soy
  • Seasoned rice mixes
  • Soups & soup bases
  • Canned baked beans
  • Medications & vitamins that use gluten as a binding agent
  • Toothpaste

I am not Celiac. I do however, have a strong gluten-intolerance.  I had a blood test for the celiac testing, and a blood and stool for gluten-intolerance/sensitivity.  Many people with auto-immune disorders can benefit from being gluten-free and are often sensitive/intolerant to gluten.   I have Hashimoto’s as well as a few other conditions that may or may not play into my intolerance.

Recipe Review: Grilled Polish Vegetables

Grilled Polish Vegetables

1 small cabbage, cored

2 tablespoons olive oil

½-1 teaspoon onion powder (optional)

1/8-¼ teaspoon black ground pepper

4 medium carrots cut into 1-inch pieces

2 celery ribs cut into 1- inch pieces

1 small onion cut into wedges

½ pound whole fresh mushrooms

1 small green pepper cut into pieces

Cut cabbage into 6 wedges; spread oil on cut sides. Place cabbage on a piece of heavy-duty foil, about 24 inches by 18 inches. Sprinkle with onion powder, if desired and pepper. Arrange remaining vegetables around cabbage.  Seal the foil tightly. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.

This turned out GREAT!  I loved it,  not sure Dan would eat it, but he’s still in Germany, so more for me.  I actually forgot the onion, which I am kicking myself for, but it was still so tasty.

I paired it with venison steaks, but I am sure it would be good with anything!

Source:  Combatives Group

Recipe Review: Crockpot red beans and rice

I’ve made this recipe several times before, but after tasting my dad’s red beans and rice with Conecuh sausage (it’s an Alabama thing) on vacation, I wanted more.  The Hungry Owl in Mobile was awesome, I want to go back.  Plus Dan would have loved it, they had at least 15 items on the menu that had Conecuh bacon or sausage in them!

I wanted to make this for Dan.  He loves red beans and rice and Conecuh sausage, but we’ve never had it together, so I subbed a little sausage for the bacon in this recipe, and then served more on the side.

I know we had some left in the freezer, but not much, so I bought 3 more links, plus some cajun style on the way back from Florida.  I think we are set for a little while anyhow (he really likes it for weekend breakfasts).

Recipe as listed in the WW recipe files.  6 points plus.  It’s not pretty, but it’s tasty.

1 spray(s) cooking spray, garlic-flavored  (I’ve never seen garlic Pam)
1 small uncooked onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
1/2 cup(s) uncooked white rice, converted-variety recommended
1 1/2 cup(s) fat-free chicken broth
14 1/2 oz canned tomato puree, roasted-variety
15 oz canned kidney beans, drained and rinsed
2 slice(s) reduced-fat cooked crisp bacon, crumbled
2 Tbsp canned chipotle sauce
1/2 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp cilantro, fresh, chopped
1 Tbsp uncooked scallion(s), chopped (green part only)

Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and garlic to skillet and sauté until slightly softened, about 2 to 3 minutes.

Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt and pepper in a 3- to 4-quart slow cooker; add sautéed vegetables. Cover and cook on low setting for 3 1/2 hours; stir in cilantro and scallion just before serving. Yields about 1 cup per serving.

*I used brown rice, sausage instead of bacon, EVOO from the Misto instead of cooking spray,  and 1/2 cup extra broth and let it cook 4 hours total.

Verdict was good, Dan liked it.  In fact, he pan grilled the cajun sausage that we had on the side for me 🙂