FAT girl

26-27 May 2009

tuesday
breakfast: Nature Valley Oats 'N Honey granola bar, Yoplait Light yogurt, 12 oz Vault Zero
lunch: Healthy Choice turkey and cranberry meal
dinner: chicken kiev with steamed mixed veggies
snacks: handful of raisins, sugar-free fudgesicle
exercise: 30 minute walk at an easy pace

wednesday
breakfast: Nature Valley Oats 'N Honey granola bar, Yoplait Light yogurt, 12 oz Vault Zero
lunch: roast beef on whole grain wheat with light mayo, lettuce, and mozzarella cheese, apple, watermelon
dinner: leftover chicken kiev, carrot sticks, apple slices with peanut butter dip
snacks: two rice cakes, sugar-free creamsicle
exercise: 30 minute walk at an easy pace

new weight: 274 lbs (-3 lbs)

three pounds!  yippie.  i have no idea where this weight is going.  or what i'm doing to lose it.  i mean, i haven't been working out and surely diet alone doesn't equal three pound weight loss.  maybe it's because i'm not allowing myself to get stressed out over losing weight.  i've just kind of adopted the attitude that if i continue to work at being healthy, then i'll reap the benefits.  i'm not panicking anymore when i don't lose weight.  or maybe it's the mediciation for my insulin resistance issue.  whatever it is, i'm grateful.

ps - i signed up for the beginner yoga class at my local gym yesterday.  it starts the first of june.  i'm excited.  i guess i need to go buy a yoga mat now!

pps - i tried Dressaholic's recipe for chicken kiev.  very yummy.  you should try it!

as a girl who loves chinese and japanese food, i have to be careful eating some things.  even chinese and japanese food can be bad for you and your diet, so i was thrilled when i ran across this easy stir fry recipe.  i didn't have a wok, but it cooked just as well in a frying pan. 

1 tsp. oil
1 lb. pork tenderloin, cut into thin slices
3 carrots, sliced
1/3 cup balsamic vinaigrette dressing
2 tbsp. hoisin sauce
2 green onions, thinly sliced

(note: i added some broccoli florets and some soy beans to my stir-fry)

heat oil in large skillet on medium-high heat.  add meat and carrots; cook and stir 5 min.

stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently.

add onions; cook 1 min.

nutrition information: serving size 1 cup - calories 240 - total fat 9g - saturated fat 2g - cholesterol 65mg - sodium 380mg - carbohydrate 15g
source: kraftfoods.com

lasagna stoup

a word from syako: this one may not be the healthiest, but it is healthier than real lasagna.

2 tablespoon extra virgin olive oil (EVOO)
1 pound ground beef sirlion salt and pepper
1 large onion, finely chopped
2 carrots, peeled and grated
3 to 4 cloves of garlic, finely chopped
one 32-ounce container (4 cups) chicken broth
one 28-ounce can italian crushed tomatoes
1 pound lasanga noodles, broken into jagged pieces
1 cup basil leaves, torn
1 cup whole-milk ricotta
grated parmigiano-reggiano cheese, to pass around the table

in a soup pot, heat the EVOO over medium-high heat.  add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.  stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.  stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil.  add the pasta and cook until al dente, about 15 minutes.  stir in the basil and season with salt and pepper.

serve the stoup in bowls and dollop with the ricotta.  pass the parmigiano-reggiano at the table

nutrition information: unavailable
source: Everyday With Rachael Ray

getting back to our installments of 'from syako's kitchen' here is a recipe using shrimp.  now, i don't eat shrimp (or much seafood for that matter), so i won't be trying this one out.  so this is for all you shrimp eaters out there.

a word from syako: if you want some seafood, try this shrimp paella. it makes a ton, but you'll get full pretty quickly.

one hour shrimp paella

1 tablespoon olive oil
8 ounces 1/2-inch cubes smoked ham (about 1 3/4 cups)
2 cups chopped onions
1 cup chopped red bell pepper
1/4 teaspoon (generous) saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
3 1/4 cups (or more) low-salt chicken broth, divided
1 1/2 cups arborio rice or medium-grain white rice
1 pound uncooked peeled deveined large shrimp
1/2 cup pimiento-stuffed green olives, halved

heat oil in heavy large skillet over medium-high heat.  add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes.  stir in saffron and paprika, then 3 cups broth and rice.  bring to boil.  sprinkle with salt and pepper.  reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes.  nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten.  cover and cook until shrimp are just opaque in center, about 6 minutes.  season to taste with more salt and pepper.

nutrition information: unavailable
source: Epicurious

i found this awesome looking recipe and am dying to try it out.  i love mangos.  but i am at a bit of a loss because i have no idea what jimaca is or where to find it.  i Googled jimaca and learned it is a cousin of the sweet potato, has a sweet taste and crisp texture, and is a native of Mexico.  but how do you cook with it?  has anyone given jimaca a try?

anyway, here is the recipe if anyone is interested:

3 pounds mangoes (about 3 to 4 medium mangoes), medium dice
1/2 pound jimaca small dice (about 1 small jicama)
1/4 cup packed fresh mint leaves, torn
2 tablespoons freshly squeezed lime juice (about 1 lime)
1/2 teaspoon kosher salt
1/4 teaspoon cayanne pepper

combine all ingredients in a nonreactive (stainless steel, silicone) mixing bowl and let sit at least 15 minutes or overnight before serving.

nutrition information: unavailable
source: Chow