As the new year begins, I think about resolutions I've made in past years. It's wonderful no longer promising myself "this year I will lose weight" only to disappoint myself year after year. I started the Key Hypnosis weight loss program on January 31, 2011 and I have no disappointment in looking back.

These four years have been an incredible learning experience for me. I've learned a lot about myself and not only have I changed the foods I eat (and don't eat), I've also evolved in other ways...

My energy level has increased ten-fold! I used to barely be able to walk five minutes and today I can easily walk for five hours.

I'm more comfortable in my skin and moving through life than ever before. When I walk into a room, I no longer look around to 1) see if I'm the largest person there or 2) to search for a chair that's big enough for me to fit into.

I had many plateaus along this journey, but this summer I started dropping weight again and I'm getting close to my goal size.

I often stop and look back at where I've been, to inspire me to stay on course to reach my goal. I know that once I reach my goal I will no longer need to focus on where I've been, because when I reach my goal size that is the size I want to keep in my vision. I'll be able to let go of the memories of my heavier self.

Meanwhile, I remember to do what Julie taught in the first session: visualize what I want to look like. I'm not sure exactly what size that is, so I'm looking around at women who are my height and structure.  To help visualize my goal size, I'm going to start asking women what size they are.

I'm ready for 2015 to be the year I reach my goal size and learn maintenance. Are you? Let's go for it together!

You know how to do the program, so do your best and visualize this happening to you too!
What you want to look like at your goal size? Look around at others, find a person who is your ideal size, and start visualizing yourself that size.

January 03, 2015
This yummy recipe comes from our key contributor Jennifer. In this recipe you roast slices of acorn squash, turn them over, and then add an egg to the center of each squash. Plan on about an hour from your first cut of the squash to your first bite - which by the way is incredible!
Ingredients
  • 1 carnival or acorn squash
  • Olive oil
  • 3-4 large eggs (1 per slice of squash)
  • Salt and pepper to taste
  • Fresh herbs or freshly grated cheese (optional - to add before serving)
Directions
  1. Prepare the squash: slice crosswise into 3/4 inch-thick rings, then scrape out the seeds and pulp. I used organic acorn squash.
  2. Preheat the oven to 425 and line a baking sheet with tinfoil. 
  3. Spray the baking sheet lightly with cooking spray or coat with a little olive oil. 
  4. Place the prepared squash rings on the baking sheet, and brush the tops and insides with some olive oil.
  5. Bake the rings for 20 minutes, then flip them over and return the baking sheet to the oven.
  6. Prepare the eggs by cracking each one into its own bowl or cup. 
  7. Remove the baking sheet from the oven and slide one egg into the middle of each squash ring.
  8. Sprinkle eggs with salt and pepper and then carefully return the pan to the oven. 
  9. A tiny bit of egg white may ooze out from the edge of the squash rings, but the pan should be hot enough to set the eggs fairly quickly and keep you from losing too much.
  10. Bake for 8-12 minutes or until the whites are almost set and the yolks are almost done to your liking, as the eggs will continue to cook after you remove them from the oven
  11. Use a spatula to carefully transfer the squash and egg rings onto plates.
  12. Serve hot.
  13. Top with salt, pepper, herbs, and cheese as desired.
Next time, I make this dish I will slice the squash thicker than I did today. This is one of my new favorite dishes!
January 03, 2015
Some of you have indicated you fell off-program over the holidays and I'm sorry to hear this. This seems to have brought out your little mean girl/boy (inner critic) and she's been acting out ever since. She keeps reminding you of your past (i.e., off-program foods that you ate) and how you've slacked off on your exercise routine. She's urging you to have just one bite and telling you that you can start again tomorrow. It's time to tell your little mean girl to hush and stop breaking the rules. It's time to jump back in the river right now!
Little Mean Girl is the voice of our inner critic.
Her negative words fill us with self-doubt.
She thrives best when throwing a temper tantrum.
Hush little mean girl, hush.
Don't wait for "tomorrow" to start again. This program is about change and change happens NOW, not tomorrow, not on January first, and not after x, y, or z - NOW. If you've gone through the sessions with Julie, you have all the tools within you to get back on program. You got this! Don't wait another moment. You can do this.

Focus your energy on following the program rules once again. When we break the rules we break the pattern and this confuses our bodies. Eating something “just this once” that isn’t on program or even if it is but we are choosing to have something in a way that breaks the rules (salad before the meal, veggies alone, yogurt alone, too much yogurt, eating the same thing over and over, etc.) creates a new pattern.

Patterns are essential. Our body likes patterns and wants to follow them. For example, when someone eats sugar, and they “get away with it” then they start to develop a new pattern and the body runs with it and it becomes a new program that the body follows. Then they can’t get back on program because they created a new program and our bodies are following that program.

Each time we choose to eat program foods, the body trusts us more and more. We want our body to trust us because when it trusts us we are rewarded with weight loss.

Hush your little mean girl and get back on program and back to losing weight.

December 27, 2014
This holiday message comes for Key friend Aimee: Remember to gift yourself by loving yourself enough to say, NOT this holiday!

Wishing you all a Merry Christmas and a Happy New Year!
December 25, 2014
What are you doing during the holidays to steady your course on your weight loss journey? Are you allowing yourself a few "treats" over the holidays or are you setting yourself up for success? Are you willing to shake things up and stay the course? Are you willing to commit right this moment to stay in the river? If you are out get back in now--not tomorrow or after the holidays - now!

Being in the river means you are continuing to lose weight. There may be plateaus on you weight loss journey or times when weight loss slows down. This is part of the journey. If you're not losing weight, make sure you are eating clean. Have you taken an alternative path leading nowhere? There is no an alternative key-plan - you're either on program (in the river) or you're not. Dig deep and ask yourself: am I only eating key-foods? If you the answer is no, or if you aren't sure, clean up your menu right now.

Congratulations to those of you who have stayed the course!

For those who have stepped out of the river: get back in right now! You too can do this! Forgive yourself for whatever you did and move on. Commit to push away cravings EVERY time they come at you, and if you stepped off-program they will come at you strong. They may come strong even if you've stayed the course. Start right now by getting in the river and staying there, so that you too can begin the new year feeling incredible. Feel the power of getting back on program on your own.

Beware: cheese can be just as tempting as all those sugary foods offered to us at holiday gatherings. Just because cheese is not sugar doesn't make it okay for you overeat cheese. Eating too much cheese will plateau us like nobody's business. I don't want to plateau! Do you? No you don't!

Do you need help? Make that call for a refresher and set yourself up for success. Meanwhile, don't give yourself a get out of jail card to go off program just because you're going for a refresher. The sooner you get back in the river, the better your life will feel. Don't give in to those cravings, push them away.

Let's see this holiday season through on key. Are you in? 
December 23, 2014
Roasted Brussels Sprouts are all the rave this year and I for one have made this my favorite veggie recipe for 2014. I am posting this recipe, because I want to make it more often.
 
Ingredients

  • 1 ½ lbs Brussels sprouts, rinsed and trimmed with outer leaves removed
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • kosher salt and freshly ground black pepper, to taste
Directions
  1. Preheat the oven to 400 degrees.
  2. Cut off the stem ends of the Brussels sprouts and remove the outer leaves. If the Brussels sprouts are large, cut them in half. Leave the smaller ones whole.
  3. Place sprouts in a medium bowl. 
  4. Toss with olive oil and balsamic vinegar. 
  5. Arrange the Brussels sprouts on a baking sheet and season with salt and pepper.
  6. Bake for 15−20 minutes or until sprouts are just barely tender and maybe even still a little crunchy. 
  7. Turn the sprouts over once halfway through cooking.
  8. Remove from the oven, place in a serving bowl and enjoy this amazing side dish.
WARNING: these are not your mother's Brussels sprouts! They are incredibly delicious, so be sure to have plenty of meat to eat with these or make a smaller amount so you don't eat more veggies than meat.
 Recipe and photo source
December 19, 2014
Key-friend Jill made an incredible Zucchini Pizza for our holiday gathering in November 2014. A handful of my key friends, who I met over the years through this blog, started a tradition three years ago to gather each November for good food, good friends, and a good old fashion Yankee Swap. This recipe is so incredible, your non-key friends will never even know they're eating zucchini. The texture of this dish is more like a casserole than a pizza, but oh my--it does taste like pizza!
A slice of heaven--I mean pizza
February 19, 2015 update: I made this recipe for dinner last night and it tasted like a slice of heaven. I put all the zucchini noodles between two towels for about 45 minutes to remove the liquid, but there were still juices at the bottom when I served this. This wasn't a bad thing and it didn't ruin this dish. I'm not sure if the pizza sauce was the cause or if I need to dry out the noodles for a longer period of time.

The prep time on this dish is 2 1/12-3 hours. It took me 3 hours, but that's because I spent an ridiculous amount of time trying to open a bottle of olive oil. It was brand new bottle and for the life of me I couldn't remove all the foil to open the jar.

Ingredients
  • 6 cups shredded unpeeled zucchini
  • 3 large eggs
  • 1/4 cup freshly grated asiago or Parmesan cheese
  • 1 teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • 3 tablespoons Italian parsley
  • 3 tablespoons chopped basil
  • 1 pound ground beef
  • 1 pound sweet sausage
  • Olive oil
  • 1.5 cups marinara or pizza sauce
  • 3 oz pepperoni finely chopped
  • 6 oz grated mozzarella cheese
  • Any additional pizza toppings
Directions
  1. Place the shredded zucchini in a strainer or on paper towels.
  2. Let stand for 20 minutes and squeeze as much moisture out of the zucchini as possible. I put the noodles between two kitchen towels.
  3. Let stand another 15 minutes and squeeze out the moisture a second time.
  4. While you are waiting for the zucchini, preheat the oven to 400 degrees.
  5. Combine the zucchini, eggs, cheese, black pepper, granulated garlic, parsley and basil.
  6. Spread the zucchini mixture into a greased 13x9 baking dish.
  7. Bake zucchini uncovered for 25-30 minutes until the edges are brown and the top is starting to turn lightly golden brown in spots.
  8. While the zucchini bakes, brown the beef, sausage, and pepperoni in a small amount of olive oil.
  9. Spread the sauce over the baked zucchini mixture.
  10. Top sauce with the beef, sausage and pepperoni and any other toppings.
  11. Sprinkle with mozzarella cheese and Italian parsley.
  12. Bake for an additional 15-20 minutes until cheese is melted and heated through.
Key-friendly foods at our holiday gathering November 2014
This is me, serving up some of that Zucchini Pizza
Zucchini Pizza tastes like pizza, but you need a knife and fork to eat it
This really does taste like pizza!
December 19, 2014
During the holidays I like to make some of my favorite key-foods for my friends and family and this bacon and egg muffin recipe (this is a mock muffin - there is no bread in this recipe) is a dish that I can make anywhere and anytime because you can add whatever ingredients you have on hand. Of course it you don't have eggs, you're out of luck!
Bacon- Egg Muffins
Sometimes I make a quiche with a crust and then cut off the crust for my piece before I sit down to eat it. It's so much easier to say on program if I don't add a crust at all. Another option is to make both a quiche with crust and these muffins, which makes everyone happy.

Also see my similar recipe sausage egg muffins.

 Ingredients
  • 6 - 9 eggs (6 eggs for a flatter "muffin" or for a taller 9 eggs)
  • 12 slices bacon (uncooked)
  • 1 cup cheese
  • 1 cup meat (optional)
  • 1 cup vegetables (onions, peppers, and corn are my standards)
Directions
  1. Preheat oven to 375.
  2. Line each spot with a bacon around the edges.
  3. Whip eggs in a large bowl.
  4. Mix in cheese, veggies, and meats.
  5. Evenly pour the egg mix into each tin.
  6. Bake about 25 minutes or until bacon is cooked.
  7. Pop out and enjoy!

Recipe above is modified from is modified from this Bacon Egg Wrapped Cheddar Egg Bites recipe.
December 19, 2014