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.

Coincidence?

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.

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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.

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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.

Fun facts Friday: like momma

I realized while I was in San Francisco last week, that I am more like my mom that I thought.  This is a good and a bad thing.

  • I make lists.  When I am bored I make lists of lists I need to make.  
  • On both flights last week, I made lists on the notepad of my phone.  I edited the first one on Wednesday, but I originally wrote it April 4 on my way out to Cali.  If my mom knew how do do this on her new iphone, she would.lists
  • Lists lead me to be more organized most of the time and hopefully worry less.  Unless stuff on said list doesn’t get done soon enough.
  • I am a planner.  I do better when I plan.  When I don’t plan, it’s not the end of the world.  Unless it means I don’t get to eat, then all hell breaks loose.
  • She has the same haircut as me.  I had it first though.
  • We both lost our weight on Weight Watchers.
  • She likes to fish with my dad.  I spent many hours fishing with my dad when I was in college. Hopefully as soon as June rolls around (and the legislative session is over), I can take some time off to go with them.   Although, spring and fall fishing is way better.
  • I am frugal.  My parents spoiled me as a kid, but it was never at full price.  When Solo Serve was around, we shopped there.  Ross, TJ, and Marshall’s are faves these days for both mom and I.  And I love a good outlet mall store.  My first truck, yes, it was brand new, but my Sonic wages and tips paid for that sucker.
  • I worry.  ALOT.  This is bad bad bad for the health.
  • Both of my parents snack alot.  I’ve gotten better but I still eat when I cook.  This is something i’ve never been able to nix.
  • When I am at work, I worry about all of the stuff I need to do at home.  I am getting better about worrying about work while at home.
  • One of the really bad things I do is let the snark come out full force or snip.  I have huge issues with my tone.  My mom is really bad about this.  I am trying to be better, but Dan harshly reminds me of this often.

The bad I am really going to have to try hard to fix for my sanity and for my health.  It’s not hard to see that some of my habits are very type A and type A’s have been shown to have increased risk for stress issues.

Breakfast challenge continues

The breakfast challenge continues, although I failed today.  Not everything I pack always holds me until lunch.  I ended up eating my afternoon snack as a breakfast snack.

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Most workdays I eat the same thing, I usually make 3-4 of the same thing, so I don’t have to keep making something every night or the next morning.  Here’s a sampling of what I’ve had lately….

Sausage, veggies, spinach.

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Egg and turkey scramble.  Really should have added some healthy fats, because this didn’t go that far this morning 😦
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Mixed veggies and homemade turkey chorizo (coconut oil melted on top)

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Homemade hot breakfast sausage, broccoli, and sweet potato (with melted coconut oil)
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Homemade original flavor link sausage, avocado, and spinach
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I’m a big breakfast eater and because I usually wake up so early, there are sometimes 2 breakfasts 🙂  Oddly enough, breakfast is my LEAST favorite meal to eat out (I think mostly due to the traditional breakfast foods I don’t eat taking up majority of menu choices)

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!

Things I like Thursday: homemade sausage

Ok, my family has been making venison sausage since the beginning of time.  I hadn’t played along in a while, since I don’t live at home.  Ok, a while has been since high school, which was a LONG time ago.

I jumped back into the tradition over Christmas, but with a twist.  I made the traditional with my parents plus hot breakfast, breakfast, sweet Italian and hot Italian.  I had bought a variety pack from Bass Pro called Backwoods by LEM.  I liked the seasoning blends and their flavor (and the fact they are gluten free), but the breakfast blends had MSG, which I try to avoid.  Next time i’ll be hitting up Savory Spice shop and buying my own quality spices and making my own spice blends.

We cheated and used the grinder to help stuff the casings.  My mom likes to hand crank, but that takes quite a bit of time.  We only made links from the traditional sausage, we formed patties and Vac-sealed all of the flavored stuff.

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Traditional sausage:

  • 1 part venison
  • 1 part pork (my family uses pork butt)
  • salt
  • coarse pepper
  • garlic powder
  • optional:  any other seasonings.  I added cayenne to my regular sausage.

Grind together and either form into patties or stuff into casings.  Venison is too lean and dry to do on it’s own, but I suppose you could.  Venison is also kind of “gamey”, the pork also helps tame that.

I packaged my finished product with 1 lb of meat per package or 1 link, depending on the type.  

*Tip on the spices.  Mix everything up and then cook a small patty to make sure the seasonings are to your liking.  Do this BEFORE you crank out the whole batch into links and patties.

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WW:  5 P+ per cooked quarter pound.  Will vary based on what fat content your pork has.
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