Last month I made a delicious new dish for dinner: sirloin beef tips with steamed celeriac. I just ran across the photos I took, so I want to add this recipe here before I forget about it.
Sirloin beef tips with steamed celeriac. Photo by Theresa
Instructions:

Cut the skin off the celeriac, chop the celeriac into cubes, and then cook in a pan of water (like you would potatoes).

While the celeriac cooks, coat the bottom of a pan with olive oil, toss in some fresh minced garlic, then add the beef tips.

After a few minutes of cooking, pull the tips from the pan, slice then into long narrow pieces, and then return them to the pan.

Add a splash of balsamic vinegar and let the tips finish cooking.
Raw celeriac. Photo by Theresa
BTW, did you notice my army guy sitting in the plant next to the cutting board? I have a few others in my kitchen as a reminder of my journey.

Can't remember the army men metaphor? Here is my recollection, which is sort of the middle of the explanation about various military men used as metaphors to explain how food is processed in our bodies...
When you eat something, the Air Force yells - INCOMING and the Army men come running out.
If you eat too many carbs, or fake food, more Army men come out.
When there are too many army men they don't know what to do, so they turn that food into insulin/fat -- you don't want this.
The goal is to feed the marines (with protein) and to keep the army men working hard, but not fooling them into thinking there is more work to do.
January 01, 2014
This morning, as I sipped my first cup of coffee, I heard this statistic on the news: 92% of people dieting fail. Wow! What a bummer way to start the new year, knowing you have an 8% chance of successfully losing weight. For those of us following Julie's program, we're not worried, because we are an anomaly to this equation. We're not dieting -- we're changing our lifestyles. We're eating in such a way that once we reach our goal size and we'll learn how to stay that size. We'  re not buying into the New Year's resolutions to lose weight this year--we resolve to live healthy lives.
 

Crockpot Pulled Pork 
(recipe below)

I started this weight loss journey at the end of January 2011. In 2011, I did not resolve to lose weight. In 2011, I did not know that in just a few weeks I would begin a journey that would change the way I look and feel about my life. This year, I resolve to have more joy in my life and to share that joy with others.
Of of the ways to bring more joy into my life in 2014 is to explore my creative side. I signed up for a 6 week writing workshop, which starts next week. Another one of my creative goals is to make videos, something I've been talking about doing since 2001.

This morning I made a video! It's short. It's not finished. It's a start!

As I type, crockpot pulled pork is cooking in my kitchen. I took photos as I made the pulled pork and then I made this video. It took more time to make the video than it did to make the dish.

In fact, this makes 2 goals I've already met in the new year:
  1. make videos (check)
  2. make new dishes (check)
2014 is already looking like an incredible year!

What about you? What fun goals do you have for 2014? Is there something you've wanted to do and have put off for years? What non-scale goals are you making happen this year? The year is still young, so if you don't have a plan for 2014, there's no time like the present to make one!

Wishing all of you good health and lots of joy in 2014!

Crockpot Pulled Pork

Ingredients
  • pork shoulder roast, about 4 pounds
  • 2 medium onions, thinly sliced
  • 1 1/2 cups water
  • 1 bottle barbecue sauce (16 ounces)
  • 1 cup chopped onion
 Preparation
  1. Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. 
  2. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. 
  3. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat. 
  4. Put the pork back in the slow cooker. 
  5. Add barbecue sauce and chopped onion. 
  6. Cover and cook on LOW for 4 to 6 hours longer. 
  7. Stir occasionally. 

Recipe source: About.com

01/02/14 Update 7:15am
I finished making this dish and went back and added more photos to the video.
January 01, 2014
What are your New Year's Eve and New Year's Day plans? My plans include having this shrimp with lemon butter. My plans do not include resolving to lose weight, as that plan is already in motion and all I need to do is keep doing what I'm doing. This year, I resolve to do other things, such as having more joy in my life. What about you? Since you too have this program down, what resolutions are you making?
Shrimp with Lemon Butter
Whatever your plans are, I wish you all a happy new year. May your new year be full of many new experiences and may your heart be full of joy like you've never know before.

Shrimp with Lemon Butter

When I saw this recipe, I knew this would be the perfect dish to bring in the new year. It promises to be an easy and quick dinner, full of wonderful.

Ingredients
  • 1 stick of butter (I used a 2 tablespoons of butter and 2 tablespoons of olive oil)
  • 1 lemon, sliced
  • 1 packet Italian seasoning* (I used jarred herbs instead: red pepper flakes, chives, dill, and black pepper)
  • 4 cloves of garlic, minced
  • fresh parsley or basil (optional)
*One of my key friends suggested packets of Italian seasoning may not be allowed, so you may want to use jarred or fresh Italian herbs instead. I thought that taco seasonings are okay, so it seemed logical that Italian seasoning packets should be okay too. I'm not always right. Remember, I'm just one person sharing my weight loss journey and I refine my journey along the way.
Instructions
  1. Line a cookie sheet with tin foil. I used a glass baking dish.
  2. Melt a stick of butter and pour into the foil. I added the butter and oil to the baking dish and melted it in the dish in the oven. Be careful not to burn the butter.
  3. Add lemon slices and minced garlic on top of the butter.
  4. Place fresh shrimp on top of butter mixture. I added the olive oil on top of the shrimp.
  5. Sprinkle one pack of dried Italian seasoning (or jarred herbs of your choice) on top of shrimp. 
  6. Bake in the oven at 350 for 15 min. 
  7. Optional: top with fresh parsley or basil when the shrimp first comes out of the oven.
01/05/14 Update
I made this recipe yesterday and it was so delicious that I didn't stop to take a photo. I tasted a piece of shrimp, to make sure it was cooked enough, and immediately plated up my dish and ate every bite.

I served it on top of spaghetti squash.

Another great option is to serve it on zucchini noodles.
Zucchini noodles made with a spirooli

December 30, 2013
Are you looking for an appetizer to bring with you to a holiday party? These mushrooms may be just what you're looking for - they're stuffed with sausage and spices - no bread! I'm thinking these mushrooms might be a good metaphor for Julie's reference to her sausage-sixes (while on maintenance, she know it's time to go back in the river when her size 6 clothes are tight). While at a party, I can eat these mushrooms and ask myself which do I want more: to reach my goal size or to eat that non-key food being offered? Easy choice. What about you - what do you plan to do to stay on program the rest of this holiday season?
Stuffed mushrooms

Stuffed Mushrooms


Ingredients
  • 8" sausage links
  • 12 2" Bella mushrooms
  • 4 cloves garlic
  • 2 green onions
  • 2 Tbsp Parmesan
  • 1/3 cup mozzarella (optional; you also may use less)
  • 1/8 tsp oregano
  • 1/8 tsp parsley
  • 2 fresh basil leaves, diced
Directions
  1. Chop the sausage finely. 
  2. Brown the outside of the sausage.
  3. Add a little water and steam sausage to cook it thoroughly while maintaining its moisture.
  4. Remove about 2/3 of the insides of the mushrooms.
  5. Discard the hard stem tips and then dice the rest and add it to the sausage. 
  6. Finely chop 2 large cloves of garlic and the bulb ends of 2 green onions and add the sausage.
  7. Remove from heat.
  8. Dice 2 more cloves of garlic and mix that in with sausages. 
  9. Dice the lower half of the green onions and add to mixture as well. 
  10. Add in the Parmesan, mozzarella, oregano, parsley, and basil. 
  11. Mix thoroughly
  12. Spoon mixture into the mushroom caps; the mixture should mound in each mushroom without falling out. 
  13. Cover a cookie sheet with tin foil and put the mushroom caps onto the foil with spacing between each. 
  14. Cook at 400F for about ten minutes. 
  15. Let cool before serving.
This how the mushrooms look before they go into the oven.
Recipe and photo source: Bella Online
December 27, 2013
With all the special holiday foods on our tables at home and in the office, it's easy to feel deprived of all those foods we see our friends and family eating. I haven't felt deprived for most of my weight loss journey, but this holiday season--all kinds of sweet things are calling my name. Recently one of my key friends asked another key friend: how do you deal with feeling deprived? Her reply: I go buy a pound of shucked lobster with real butter! How deprived can this program be if we can eat lobster with melted butter?
I had this shucked lobster appetizer at Masses Seafood, Chicopee, MA.
Every year I go to a handful of holiday parties, but this year, I bowed out of two big parties that I've always enjoyed, because I didn't feel like I could deal with all those foods. Later, I felt sorry for myself that I was deprived of the parties. Sigh. This is crazy talking.

I went to one party because the food seemed easy enough for me to handle. Upfront I knew most of the foods would not be key-friendly, so I resolved I would go to the party, but I wouldn't eat anything. The party started at 3:30, and since I don't normally eat at that time of day, I figured how hard could this be? At the party, I found a few key foods and I ate them, but I felt deprived, because everyone was enjoying gluten-free cookies. Wah, wah, wah...why can't I at least have gluten-free cookies...? This is crazy talking.

I survived that party, but yesterday I was offered one of Ben's homemade cookies. It was like a watching a slow motion movie scene: a long shot of the big smile on his face,  zoom in on his arm stretching out to me, holding the container. . . focus on the container. . . zoom. . . zoom. . . pause, stop camera on a close up of cookies. This is crazy talking.

That was one of those killer days with lots of pressure. Those cookies would relieve me of the pressure right? Just one right? Sigh. This is crazy talking.

No, no, no. Tap, tap, tap. Walk away from the cookie jar. Step away from the crazy talk.

I've decided to just face it: this holiday season is harder for me than the previous two years on this program. Done. Deal with it. Tap, tap, tap. Walk away from the pity pot. Stop with the oh, poor me drama and focus on what this holiday season has to offer me that the other two seasons did not: vitality, high energy, and a desire to live my life with as much joy as possible.

What brings me joy is being full of enough energy to run around with my niece and her children after Thanksgiving dinner. Running in the 2013 Hot Chocolate 5k in Northampton (just over 3 miles) was  joyful too!

Wishing joy to all of you, through this holiday season and into the new year!

My niece and her children.
Dec. 2013 Hot Chocolate 5k Run Northampton
December 18, 2013
It's that time of year that many are cooking food to share at gathering with family and friends. For many, this means baking. I debated long and hard about baking for our family gathering coming up this weekend. But then I had a dream and that changed everything.
Meatballs are what's cooling in my kitchen. Photo by Theresa.
After waking from my dream, I decided I needed to be one of the people who bring real food to this gathering. I decided there will be enough people bringing baked goods and I didn't need to be one of them. I don't care if the baked goodies are store bought or homemade. Although 2 weeks ago, when I debated about what to bring, it seemed important to me that there be home baked items and I should be one of the people baking them.

Then I had my dream and I came to my senses.

I make really incredible meatballs, so that's what I decided to make. Last night I went to the store and  bought 6 pounds of beef and the other ingredients I needed.

This morning, I poured the first crock pot of cooked meatballs and sauce into the tin pan, and as they cooled, I began to make the next batch of meatballs. As I rolled the meatballs, I was happy about my decision to dice enough onions last night for this second batch. Crying over onions at 5am is not my ideal way to start a day.

I was also happy that I was rolling meatballs and not making cupcakes. Based on the amount of meatballs I was making, I could not imagine myself baking this many cupcakes. Yes, meatballs was a much better choice for me. Plus, I enjoyed having 3 meatballs this morning. Have I told you I make delicious meatballs? Yes, I do!

About that dream. I often have vivid recall of dreams. Some dreams I remember for years. This one I will remember for a while and it was definitely on my mind as I made my meatballs. Many people say when we are on this program and we dream about food, we're getting ready for a big drop in weight. I welcome such a drop!

The Dream


In my dream, I was making large amounts of cupcakes. I was done with all the baking and most of the cupcakes were beautifully frosted. With a spatula in hand, I picked up the next cupcake and then I froze.

Should I? Could I? Do I dare?

I was debating about eating just one.

I was debating about having just a taste of the frosting.

I decided for the later. I took a taste of the frosting. A really big taste.

Suddenly a strong wind blew into the room and within moments--the kitchen was a mess. Sprinkles started falling from the ceiling. Sprinkles, dry ingredients, and batter, were splashed on everything. The floor. Counter tops. The sink. The walls. My hair. My clothes.

I couldn't get away from the mess. Every step I took made more of a mess. My desire to eat just one cupcake or just a taste of frosting was gone. Everything looked disgusting to me. Standing in the middle of my kitchen and looking at the mess, I didn't know what to do next. Then I woke up.

What about you?

What's cooking in your kitchen this holiday season?

What are you doing to stay on program through the holidays?

What are you doing to assure this New Year's Eve, you will not need to resolve to lose weight in 2014, because your weight loss journey in already happening and 2014?

I say let's all join Jane and waltz into 2014 feeling the best we've felt in a long time!


12/12/13 update: Here's my meatball recipe, which I altered to make 6 pounds meatballs. Holy mole, that's a lot of meatballs! I made 3 pounds (1 package) at a time, and then made a second batch. My crockpot won't hold more than 3 pounds plus 1 84 oz jar of sauce. I also modified my recipe a bit; for three pounds of beef: I used 3 eggs, a nameless brand 84 oz jar of tomato sauce, added an entire bulb of fresh chopped garlic, and I added a package of (nameless brand) Italian Seasoning mix to the meat mixture. I think the whole prep time was about 45 minutes (per 3 pounds).


December 12, 2013
This week I had a chance to attend a refresher with Julie, and also met Molly. A double positive experience for me. I had been on the fence as to why I was going and if I really needed a refresher now. I started back in July and have had success on the program. As I have said on my other posts, I have a few times, gone in and out of the river. I feel pretty good, but knew I wasn't on the same strong path as I had been back in the summer, and I still had another size that I wanted to go down. So off I went on Monday afternoon. Let me just say that it was money and time well spent. Here is why:

As I looked around the room, you could see that this wasn't a beginner session, but it was a session of successful KH graduates. Some were at goal, others close. All were there because they needed to be there. We all needed a refresher.

Some folks had tried carbs, some sugar and others were at goal and afraid to go off. Julie assessed the room, asked a lot of questions and then proceeded to talk with us as to "Why" we were there.

Just like before, the 3 hours flew by. I left feeling powerful and invigorated. Knowing that, I have the tools to succeed.  Knowing that, when I am at goal, I know what to do, how to do it and follow the plan. Loose pants - 1 Potato at a meal/day, pants getting tighter.... Back to protein/veggies. Over and over.... Once successful, try another carb. STAY AWAY FROM SUGAR. This was drilled into my head.

I feel invigorated. I feel strong and I feel like I can waltz into 2014 feeling the best I have felt in a long time. knowing that my New Year's Resolution isn't going to be about weight.... Now it's going to be about maybe ... Exercise? Savings? Family? Vacation.... But surely not about my weight or pounds.

If you're on the fence about setting up a refresher, do it. I can say that I am very happy I did.

Happy Holidays,

Jane
December 11, 2013
Here's another Trader Joe's recipe. I'm on a roll here. This veggie dish looks delicious and would be perfect with any of your favorite meats.
Squash Carbonara

Cooking Time: 30 - 40 Minutes

Ingredients
  • 1/2 large Spaghetti Squash
  • 3 slices Bacon, cut into moderate-sized bits
  • 1 clove garlic, minced
  • 1/2 cup cream cheese, cubed
  • 3/4 cup peas (fresh or frozen)
  • 3/4 cup milk
  • 1/3 cup grated Parmesan Reggiano cheese

Cook the squash: 
  1. Use a sharp knife to cut squash in half lengthwise. 
  2. Use a large table spoon to scrape out the seeds and string. 
  3. Season with salt and pepper, place cut side up in a microwave safe dish and add about an inch of water to the bottom of the dish. 
  4. Cover dish with cling wrap and microwave on high for 8-10 minutes. 
  5. Allow to cool enough to handle before unwrapping. 
  6. Use a table fork to scrape squash from top to bottom to separate flesh into strands of "spaghetti." 
Prepare Sauce: 
  1. Cook bacon in large skillet until crisp. 
  2. Remove from skillet with slotted spoon and drain on a paper towel. 
  3. Pour off bacon drippings. 
  4. Add garlic to pan and sauté until opaque, about 1 minute. 
  5. Add milk, cream cheese and peas; simmer over very low heat until cream cheese is melted and mixture is well blended and heated through. 
  6. Add more milk if too thick. 
  7. Add squash and bacon; toss to coat. 
  8. Sprinkle on Parmesan cheese and serve right away.
December 09, 2013