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

This spicy roasted corn salad recipe comes from Trader Joe's. I've made something similar, but the feta cheese is a new addition for me.  I add beaten eggs to my corn mixture and it's quite yummy. I'm going to try it with feta. This is the perfect quick veggie to have with a nice piece of meat for dinner or with cold chicken at lunch.

Spicy Roasted Corn & Feta Salad

Ingredients:

• 1 Tbsp TJ's Unsalted Butter
• 1/2 cup diced TJ's Red Onion
• 1 package TJ's Frozen Roasted Corn
• 1/2 package Pastures of Eden Feta (green & yellow bag)
• 1/4 cup chopped TJ's Organic Cilantro
• 1/4 tsp TJ's Red Cayenne Pepper
• 2 TJ's Limes
• TJ's Pepper, to taste

Directions

1. Melt butter in a large frying pan. 
2. Saute diced onion for 2-3 minutes until it softens. 
3. Add frozen corn and heat 6-7 minutes, until warm. 
4. Chop half of the package of feta into small crumbles, it should be about 1 cup. 
5. Add feta, cilantro, cayenne pepper and the juice of two limes, to the corn and stir. 
6. Add pepper to taste. 
7. Serve warm. 

Recipe and photo source: Trader Joe's

December 09, 2013

While organizing photos on my new iMac last week, I found photos from a conference I went to this past October. As I looked at the photos, I realized how much more fun this year's conference was vs the one I went to in 2010. For starters, I'm half the size I was in 2010. I'm also far more mobile than I was in 2010. I remember how exhausted I was walking from my hotel room to the conference in 2010. At this year's conference, I went to Niagara Falls twice and walked for hours both times.

2013 vs 2010

Three years ago when I went to this conference, I ate EVERYTHING they served. Everything at the buffet table. Every snack. Every dessert. Let me be clear here: I didn't eat just one snack and one dessert, I ate one of each snack and one of every dessert. Plus I stuffed my purse with snacks and ate them when I was alone in my hotel room each night. Every night I was so full my stomach ached.

Looking back, I'm so embarrassed at how obsessed I was with food, how I had no shame about the quantities of food I ate in public (and alone), or that I was stuffing my purse with treats for later. I thought everyone else was nuts because they weren't indulging this way too.

At this year's conference I had a blast. Mind you, I really enjoyed myself in 2010, but I was exhausted all the time because I was constantly loading up on sugar. This year I walked between the hotel and the conference with great enthusiasm because each step added to my FitBit goals. I went to the gym 3 of the 5 mornings I was there and I walked rather than taking the bus to our nightly excursions.

Before I left for this year's conference I debated about whether to bring food with me. I was going to be there for a full week, so it seemed a bit much to pack my own food. My final decision was not to bring food. I decided this would be a great opportunity for me to continue to learn how to work the program outside my home. Plus, if I needed to, I could leave the conference and buy food nearby.

The conference meals were full of key friendly-foods. There were a lot of foods that were not on program, including snacks and desserts. I focused on foods I can eat. And guess what - there were 2-3 meat dishes served at every meal. When snacks were served, I had coffee or water and spent time talking to others rather than indulging in sugar.

One shortcoming was that I didn't think about the trip home. I joined co-workers in a van and after the morning breakfast stop we didn't stop except for gas all the way back. I was pretty hungry by the time I got home, because I didn't eat breakfast with the others (I wasn't hungry) and I refused to pay $9.99 for a $4.99 bag of beef jerky at the rest stops. Next time, I will pack a bag of jerky for the road.  But I made it home and I did not starve to death.

We always have choices. When you go to your next conference or vacation, think about how you want your life to be: full of sugar and empty on energy, or full of energy and eating on program. You have free will, so you get to choose. I'm happy I chose to stay on program.

What about you? I'd love to hear about your conference experience and how you stayed on program!

December 07, 2013