I love a bowl of hot corn chowder, especially in the winter. This recipe is on my short list to make and when I do I'll add a photo.

Ingredients
  • 2 packages organic sweet frozen corn
  • 1 large yellow onion
  • 2 cloves garlic, crushed
  • 4 cups organic chicken stock
  • olive oil
  • 2 poblano chili peppers (if you can find them)
  • 2 large carrots, sliced thin
  • 2 packs Al Fresco chicken sausage of whatever flavor you like (or any other sausage you prefer)
  • 2 stalks celery, diced
  • salt & pepper (salt optional)
  • cilantro
Directions
  1. If you are using the poblano peppers, cut in half, remove seeds and veins(wear gloves for protection), place under broiler until skin blisters, put in paper bag for 10 minutes, then peel and chop.
  2. Cook sausage and cut.
  3. Saute onion, celery, carrots and garlic, covered, on medium-low heat until carrots are a bit soft.
  4. Add chicken stock, bring to a boil and add corn, peppers and simmer for just about 5 minutes until corn is done.
  5. Using food processor or immersible wand, puree about half of the mixture…that will give you thickness without flour or other thickener.
  6. Turn off heat, add as much chopped cilantro as you like (or if you don't like cilantro you could add fresh dill, or any other herb you prefer), and sausage
  7. Salt and pepper to taste

Fritatta:
I'm going to give you the base recipe and then you can put in whatever you want, whatever you have hanging around in the fridge. I tend to make a lot because then there are easy leftovers.

Ingredients
  • 1 large yellow onion
  • 1 package organic turkey bacon-diced (or any other kind of meat you like)
  • peppers/mushroom, summer squash, left over broccoli, whatever
  • 8 large eggs, beaten with a couple of Tbs of water I sometimes add some parmesan to the beaten eggs)
  • any kind of cheese you like
  • any herbs you like
  • olive oil
Directions
  1. In large non-stick pan saute onions and bacon in olive oil until onions are soft and beginning to caramelize 
  2. Add in other veggies and stir if pan has gone dry, add a bit more olive oil 
  3. Heat pan on high for a minute add beaten eggs and immediately reduce heat to lowest setting
    cook over heat until eggs are set on the bottom and it looks like they are cooked at least half way through turn on broiler to low and place rack about 8 inches from flame 
  4. Wrap pan handle in foil to protect from heat 
  5. Put some more cheese on top  
  6. Place under broiler until brown on top and eggs cooked all the way through…usually about 5 minutes
December 04, 2014
This silky sauce is perfect drizzled on grilled shrimp, carne asada, steak, sausage, chicken, dolloped over tacos of any kind (I eat tacos without a shell all the time), or used sparingly as a salad dressing. Intensify your dish by sprinkling the top of your dish with piquillo or chopped red peppers.
Cilantro Crack Sauce
Ingredients
  • 2 bunches of cilantro with stems chopped off, washed, and shaken; the extra water will help the sauce
  • 1 large or 2 small garlic cloves (more if you love garlic)
  • 1/2 cup extra virgin olive oil
  • 2 tablespoon mayonnaise
  • 2 tablespoon white vinegar (this is the secret ingredient; if you don't have white vinegar use lime juice, but the white vinegar really is the secret ingredient)
  • 1 teaspoon sea salt
Directions
  1. Place all ingredients in a blender or a food processor and blend on slow speed. 
  2. Stop the blender intermittently to push ingredients down with a wooden spoon if necessary.
  3. Taste the sauce and if it doesn't make you feel ALIVE--add 1 more tablespoon of white vinegar.
For a thicker and creamier sauce, to use as a spread, use half the olive oil and double the mayo.

You may also substitute mayo for Greek yogurt, but it may not be as silky.

Sauce should keep for about 3-4 days in the fridge.

Recipe and photo source: Real Foodies
December 04, 2014
Here's a recipe that is as healthy as it is tasty. The rutabaga, also known as turnip or yellow turnip, is a root vegetable that is high in antioxidant and anti-cancer compounds. According to Dr Mercola, "Beta-carotene-rich rutabagas are also an excellent source of potassium and manganese (for energy), and a good source of fiber, thiamin, vitamin B6 (helps support the nervous system), calcium (for strong bones), magnesium (helps absorb calcium and combat stress), and phosphorus (helps metabolize proteins and sugars)."
Oven Baked Rutabaga Fries
Ingredients
  • 2 rutabaga (swede turnips)
  • 1-2 tbsp olive oil
  • 2 tsp Ariosto potato seasoning (contains: juniper, sage, and marjoram as well as basil, rosemary, and salt)
  • 1 tsp Ariosto chili garlic seasoning (contains: salt, rosemary, garlic, sage, juniper, bay leaves, oregano, parsley, and garlic)
  • grated Parmesan cheese, to sprinkle on top
Ariosto seasonings are available via Amazon.com.

Directions
  1. Preheat oven to 425 F.
  2. Peel the skin off the rutabaga and julienne it. 
  3. Use a good sharp knife to cut the rutabaga into equal french fry (not too skinny) size pieces.
  4. Line a baking sheet with parchment paper.
  5. Layer the rutabaga slices on the paper and sprinkle with olive oil and seasonings. 
  6. Mix well.
  7. Bake for 30 minutes, tossing after 10 minutes or so, so that they bake even.
Serving Options
  • Once baked, lightly sprinkle top of fries with grated Parmesan cheese. 
  • Serve with ketchup.


Recipe and photo source: Novice Housewife
December 04, 2014
Swim through this holiday season by staying in the river (on program)! Celebrate the joy of welcoming in 2015 feeling good about where you are on your weight loss journey. Don't give in to holiday treats this year--the real treat is reaching and maintaining your goal size.
Photo by Theresa
Stay strong in your resolve to stick to the basics of this program (eating clean). All the information you need to reach your goal size is within you...

Can I have...
When in doubt - leave it out. There are no gray areas - you are either on key or you're off.

Cheese, oh the cheese!
Cheese is a condiment - break up with cheese if it's problematic for you. Cheese is trouble for many of us, because we think "well, at least it's not sugar!" The problem is that too much cheese stops our weight loss. When I broke up with cheese, my weight started to drop again. See a trays of cold cuts at a party? Have some, but pass on the cheese.

Fatty Foods
Be aware of your daily fat intake. Yes, we're allowed chicken wings (without breading), but be mindful of how often you have them. The same applies to bacon.

Bite for Bite Meat and Protein
Stop eating more veggies than meat. If you go back for more food, because you're still hungry or because it tastes so darn good, keep your meat to veggie ratio in balance.

Hungry?
An increase in appetite is best met with lots of meat, organic if you can. It may be a sign that you're eating too many veggies. I've had hunger last for nearly a week before it went away. The hunger will pass if you just stay the course.

Craving Sweets? 
Avoid sweet veggies. Protein and green veggies calm down those sweet cravings. Push back on the cravings ("I want to not want this") and they will subside. Give in and your cravings will only get stronger.

Bored with Food?
It's time to change up your menus. Start by making your meals tastier than ever. Look for recipes ideas on Julie's website or this blog.

Swim through the holidays and when New Years Day rolls in you won't need to join the millions who start a diet only to give up a few days or weeks later. 

You can do this. You are doing this!
December 03, 2014
This weight loss journey is a lot like a marathon: there are no shortcuts and no skipping steps. You must be prepared. You must be focused. You must stay the course and go the full run. This means planning ahead and doing what's necessary to reach the finish line.

These photos are from 5k and 10k races I've done since starting this program. The July 1998 photo was taken in a garden where I walked less than ten minutes. Back then, that was all the walking I could do. My heart was broken that I couldn't do more, but that was my life in a size 30/32. My weight loss journey has been a long one, but I am happy with where I am today: my goal size is in sight and my resolve to stay the course is stronger than ever.

Last night I ran the Bright Nights 5k at Forest Park with key friends Megan and Lou. Support is great to have when running a 5k and it's equally true on our weight loss journey. I experienced a fun non-scale victory moment with Megan before the race when a photographer looked at us and said "This is a great photo opp!" That never happened to either of us before!

Looking at this photo taken before the race with Megan and Lou, I ask myself: who is this woman? It's me - antlers, blinking lights around my neck, and all! I never would have worn those antlers when I was a size 30/32! It was great to let myself have fun like this!
Before the race with Megan and Lou
Five months ago I started training for last night's 5k. This gave me plenty of time to complete my eight week c25k app, but for no particular reason I stopped training after week four day two (6 weeks ago). I continued walking an average of 13,000 steps daily and I stayed committed to this run. Last night I stayed in the moment and let go of what I could have or should have done. I pushed myself as best as I could and in the end, my race time was my usual 5k race average: 44:57.
Finish time: 44:57 for this 5k (3.1 miles)
Sometimes when I'm walking or running I want to take a shortcut. There's a course I take just outside my neighborhood where the road dead ends and sometimes I REALLY want to turn around before the end of the road, but I don't. I push away those thoughts, just like I push away food cravings. 

One day while training for this 5k, I started an inner dialogue to encourage me to keep running. I realized my words of encouragement to stay the course while running were also applicable to my weight loss journey. As I alternated running and walking along with my c25k app, I used another app to record my thoughts on how training for a 5k is similar to my weight loss journey...
Stop hesitating.
Get focused. Stay focused. 
At some point you have to stop thinking about it and just do it.
Don't let anything get between you and that finish line.
It's not just about the finish line - it's about today and what I do now. Right now is about putting one foot in front of the other and seeing my commitment through.
Go for it. Define what "it" is that you want and stay the course. In this moment "it" is about finishing my training today. With my weight loss, "it" is about staying on program today.
I paused for a moment and asked myself: who is this woman?
At some point while recording my thoughts, I realized multitasking was not a good idea, as it took my focus away from running. I must stay focused, so I can reach the finish line as fast as possible.

This weight loss journey isn't a marathon, as weight loss isn't about getting to our goal size as quickly as possible. It's about changing our way of eating so we can lose weight and keep it off. Perhaps we should act as if it is a marathon:
  • Make a plan and stay the course
  • Keep your eyes on the finish line
  • Reach and maintain your goal size
Whether you're training for a race or just starting this weight loss program, you need plan. The program gives you the plan and it's up to you to embrace this new way of eating and to stay the course. Once this new way of eating becomes an instinctive part of your lifestyle, your focus shifts away from "all things food" to other aspects of your life. Once we "get it" (how to eat on the key program), we can incorporate more into our life and spend less energy focusing on how to stay on program, as that becomes automatic.

The timing of this "shift" varies for each of us, just as how long it takes us to reach our goal size varies. You and I may start at the same size, but you may reach your goal size in a year and it has taken me nearly four years. There are many different factors behind why this is different for each of us, but it takes as long as it takes.

It's about finishing what you started.

You don't have to become a runner if you don't want to, but do what it takes to stay the course and reach your goal size!

Are you ready to finish what you started? Yes, you are!


December 02, 2014
You are far more than a singular life struggle and that struggle is not your whole identity. As we lose weight, many of us have times where we are frustrated because the weight isn't coming off "fast enough," but this kind of thinking can get the better of us. Perhaps when we feel this way it's time to step back a bit and see if there's something else in our lives going on. Is it possible that this moment of doubt is really about not feeling "good enough" in another area of your life?
Don't let your struggle become your identity
You are "good enough" just the way you are, but sometimes we lose our focus and become discouraged about our weight loss journey. Perhaps giving yourself permission to change your way of thinking about yourself will help you regain your focus to stay the course.

This excerpt, from the blog of Marc Chernoff: Marc and Angle Hack Life, Tips for Productive Living: 20 Things to Remember When You Think You’re Not Good Enough, written by Marc Chernoff, is full of sage advice that I couldn't resist sharing.

Sometimes the hardest part of the journey is simply believing you’re worthy of the trip.
  1. Nobody is doing better than you because nobody can do better than you.
    YOU are walking your own path. Sometimes the reason we struggle with insecurity is because we compare our behind-the-scenes circumstances with everyone else’s public highlight reel.  Forget what everyone else is doing and achieving. Your life is about breaking your own limits and outgrowing yourself to live YOUR best life.
  2. Where you are right now is a necessary step.
    Sometimes we avoid experiencing exactly where we are because we have developed a belief, based on our ideals, that it is not where we should be or want to be. But the truth is, where you are right now is exactly where you need to be to get to where you want to go tomorrow.
  3. Everything is coming together… maybe not immediately, but gradually.
    When times are tough, remind yourself that no pain comes without a purpose. Move on from what hurt you, but never forget what it taught you. Pain is part of growing. Remember that there are two kinds of pain: pain that hurts and pain that changes you. When you roll with life, instead of resisting it, both kinds help you grow.
  4. It is your resistance to “what is” that causes your suffering.
    Remember, happiness is allowing yourself to be perfectly OK with “what is,” rather than wishing for and worrying about “what is not.” “What is” is what’s supposed to be, or it would not be. The rest is just you, arguing with life. Think about that for a minute. This means your suffering only ever occurs when you resist how things are. You cannot control everything that happens to you; you can only control the way you respond to what happens. In your response is your power.
  5. Every day brings a choice: to practice stress or to practice peace.
    Choose to be miserable and you’ll find plenty of reasons to be miserable. Choose to be peaceful and you’ll find plenty of reasons to be at peace. Think about it. Are you skilled at making yourself miserable? With those same skills you can make yourself motivated, effective and fulfilled. Do so.
  6. You are always good enough to try, and that’s what’s important in the end.
    Everything you achieve comes from something you attempt. Make the attempt. Trust me, twenty years from now you will be more disappointed by the things you didn’t do than by the things you did do. Give yourself a chance.
  7. There’s always something small you can do.
    There is absolutely nothing about your present situation that prevents you from moving forward, one tiny step at a time. Remember, vision without action is just a daydream; vision must be combined with venture. It is not enough to stare up the steps, you must step up the stairs. And all you have to do is take one step at a time. Sometimes the smallest step in the right direction ends up being the biggest step of your life. Tiptoe if you must, but take that step.
  8. Failures are really just lessons that need to be learned.
    No day is ever wasted when you live it with purpose and presence. Value and enjoy the journey, even when there are detours along the way.
  9. Yesterday’s impossibilities may be possible today.
    Experience is the hardest kind of teacher; it gives you the test first and the lesson afterward.  But this is really a blessing. It means you’re growing stronger and more capable with every passing day. So don’t you dare give up on today because of the way things looked yesterday.  Don’t even think about it.
  10. What “might happen” can only stop you if you let it.
    Rather than worrying about what might happen, move forward and use your energy and intelligence to deal with what does actually happen.
  11. The quality of your vision drives the quality of your life.
    It’s up to you how you visualize things and what you focus on.  Forget what you don’t like.  Focus on what excites you.  If you see a possibility, explore it.  If you have a dream, live it.  Those who are passionate and excited about what they’re doing have an advantage that is nearly impossible to conquer.  Be one of these people.
  12. You don’t need to get everyone’s approval first.
    Stop listening to what the world says you should want. Start listening to who you are. Truth be told, there are only a few people in this world who will stay 100% true to you, and YOU should be one of them.
  13. What you’re capable of achieving is greatly based on how much you want it.
    When it means enough to you, then you can do it. When you are willing and committed and persistent, you will get yourself there, every time. Success is neither magical nor mysterious.  Success is the natural outcome of consistently applying your focused effort to what you want.  The fatigue might be there sometimes, but you must understand that putting it aside is the single most important factor in succeeding.
  14. Your best bet is to give yourself no other choice.
    It’s amazing what you can do when you have no other choice. In fact, achievement consists mostly of giving yourself no other choice. You are more than good enough; you just have to own it – you have to own everything you are and everything you’re up against. If you believe your troubles are too powerful, then you’ll never allow yourself to rise above them. Stop fretting. Quit worrying. Don’t complain. You know what you must do. So do it.
  15. You have to work hard on yourself too.
    Self-respect, self-love, self-worth… there’s a reason they all start with “self.” You can’t receive them from anyone else. Earn the respect of others by having the audacity to respect yourself.  Dare to love yourself as if you were a rainbow with pots of gold at both ends. It’s your responsibility, above all, to see your own value. And this responsibility to yourself means refusing to let others do your thinking, talking, and deciding for you; it means learning to use your own brains and intuition to make things happen – hence, grappling with hard work.
  16. You are stronger than whatever is troubling you.
    Use each setback, each disappointment as a cue to push on ahead with more determination than ever before. When something bad happens, you can either let it define you, let it destroy you or let it strengthen you. The choice is yours. So pump yourself up! You are a lot stronger than you think you are. You may not be where you want to be yet, but look how far you’ve come.  Celebrate the fact that you’re not where you used to be.
  17. For everything you’ve lost, you’ve gained something else.
    Appreciate what you have today. Life does not have to be perfect to be wonderful. No regrets, just lessons. No worries, just acceptance. No expectations, just gratitude. Life is too short. The story of your life has many chapters. One bad chapter doesn’t mean it’s the end.  So stop re-reading the bad one already, and turn the page.
  18. You have made the best of some tough situations.
    Smiling doesn’t always mean you’re happy with everything. Sometimes it just means you’re strong and smart enough to accept it and make the best of it.
  19. Your scars are symbols of your strength.
    Don’t ever be ashamed of the scars life has left you with. A scar means the hurt is over and the wound is closed.  It means you conquered the pain, learned a lesson, grew stronger, and moved forward. A scar is the tattoo of a triumph. So don’t allow your scars to hold you hostage.  Don’t allow them to make you live your life in fear. You can’t make the scars in your life disappear, but you can change the way you see them. You can start seeing your scars as a sign of strength and not pain.
  20. You are still here trying.
    If you have no other testimony right now, you have this one “I’m still here trying.” Be positive, patient and persistent. The more you feel like quitting, the more there is to be gained by continuing to do all three. Because the strongest people aren’t the people who always win, but the people who don’t give up when they lose.
November 22, 2014
I have a few short non-scale victory stories for you today. Small moments in time, glimpses into unexpected but significant changes in my life because of my weight loss. Moments that easily go unnoticed, but today I pause to celebrate them. A comment made by a waitress that would have a whole different meaning if I was still size 30/32. A moment when you, yes you reading this blog, saved me. A moment with me and my little black skirt.
Theresa and Alanna at Johnny's in South Hadley
The Waitress

This is one of those moments that people who have been obese can appreciate, but the humor and the awesomeness may be lost on those who have not struggled with obesity.

Last week I was at Johnny's Bar & Grille with my key-friend Alanna, enjoying great conversations over salt and pepper wings with roasted Brussels sprouts. After we were finished eating, the waitress cleared our table and before stepping away she said something that momentarily rendered us into silence.

"I can't believe you ate the whole thing!"

I was speechless, as I tried to grasp the meaning of what she said: I can't believe you ate the whole thing.

"Wow!" I said to Alanna, "That is not something someone would have said to me three years ago when I was wearing size 30/32 -- it would have had a whole different meaning!"

Alanna said she had too been quiet for the same reason: the waitress saw us as "normal!"

We claimed this as a great non-scale victory!

Before I move on to my next story, I must share these incredible before and after photos of Alanna. One year and what an incredible transformation! 
Alanna September 2013 vs September 2014
Saved by the Blog

I can't tell you how many times this blog has saved me. Really, I'm not kidding! Once in a while when I'm in a grocery store and someone pass me, pauses, backs up their grocery cart, our eyes lock, and they say "Are you Theresa from the blog?"

You know who you are--and thank you for saying hello and chatting for a few minutes! You saved me a few weeks ago!

It is because of those brief encounters that I could tap away (push away) intense cravings. I was on the way back from Rhode Island and all the way home all I could think about was chocolate -- and where I could get some. I was obsessed for two solid hours.

What saved me is that no matter how I played it out in my mind, and believe me I visualized EVERY store between my brother's house (where I left my car) and my house, no matter where I envisioned myself stopping, I imagined one of you would be in that store, our eyes would lock as you recognized me and then you would see me -- holding chocolate -- what would I say?

Oh no, I could not let that happen!

I tapped it away -- I pushed past the moment and I drove home nonstop.

So, thank you for saving me!

Me and My Little Black Skirt

I bought a little black skirt at Lane Bryant at the end of summer. I know, I swore off going back there, but I knew I could get great bargains in my size because when I was a size 30/32 all the best sale items were size 14.

I always hated those women who came into Lane Bryant's in their size 14’s and scored on bargains. This visit I was one of those women! This was an egotistical non-scale victory, but I must admit: I was proud to be one of those women!

A few days later I brought the skirt back. When the sales clerk asked why I was returning it, I told her "because I don't have any tops to wear with it."

"It's a black skirt - everything goes with it!" she said.

The sales clerk's comment haunted me. I kept thinking how sassy I'd felt when I tried the skirt on in the store.

A few weeks later I had to have that little black skirt.

Back in Lane Bryant's again, I looked through the (much smaller) section of summer close-out sales, but it wasn't there. Then I remembered: when I was a size 26/28, there were always 14's mixed in with 26/28's. Sure enough -- there was my beautiful little black skirt -- now on sale for even less than I paid before!

Three years ago I would not have worn this little black skirt. In fact, back then, I didn't wear dresses at all. Today, wearing short dresses and skirts is one of my favorite non-scale victories. 

I wore my little black skirt for the first time when I went to dinner with key friends. The knee length black skirt paired perfectly with a blouse that had been in my closet all along.
Susan, Karen, Theresa at Plan B looking at the very key-friendly menu
The blouse, which I'm wearing in the photo above, is one of many beautiful hand-me downs that I’ve been blessed to receive from key friends -- you know who you are!

I don’t always remember who gave me what outfit, but it was fun when Jill saw me and smiled. I knew immediately that the blouse had been hers.

"I always loved that blouse!" Jill said, "It had always been one of my favorites!"

I've dropped more weight these past few months (yeah!) and it's been great to pass clothing on to other key friends.

What about you? What non-scale victories have you experienced?
November 07, 2014
Meat Bagel
Ingredients
  • 1 ½ onions, finely diced
  • 1 tbsp of butter
  • 2 pounds of ground pork
  • 2 large eggs
  • 2/3 cup tomato sauce
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp ground pepper
Instructions
  1. Preheat the oven to 400 degrees F. 
  2. Line a baking dish with parchment paper.
  3. Sauté onions over medium heat in butter and sauté until translucent. 
  4. Allow onions to cool before adding them to the meat.
  5. In a bowl, mix all of the ingredients including cooked onions. Mix well enough to evenly distribute the spices.
  6. Divide the meat into 6 portions. 
  7. Using your hands, roll each portion of meat into a ball and then indent the middle and flatten slightly to form the appearance of a bagel.
  8. Place the each meat bagel in the baking dish.
  9. Bake for 40 minutes or until meat is fully cooked.
  10. Allow the meat bagels to cool. 
  11. Slice the meat bagel just like a regular bagel. 
  12. Fill meat bagel with your favorite toppings, such as tomato slices, lettuce, onions etc. 
  13.  
Recipe and photo source: Ditch the Wheat
November 07, 2014
Wow - I can eat Spaghetti Pie and lose weight - how amazing is that? I encourage you to modify this recipe to suit your taste, as I have done. I used a mixture of sausage with sage and hamburg, but you may prefer the original recipe, which only calls for Italian sausage. I also skipped the suggestion to use pizza sauce and instead finished off a jar of opened tomato sauce. Make this your way, but any way you make it, as the texture is different from anything else in my usual menu. Plus, it's a good idea to expand our menus and not make the same foods again and again.
My slice of Spaghetti Pie
Prep time: 25 min.
Cook time: 1 hour
Total time: 1 hour 25 min.

Ingredients
  • 1 large spaghetti squash
  • ½ pound Italian sausage 
  • ½ pound hamburg
  • ½ onion, diced 
  • 3-4 pieces of garlic minced or chopped(optional, I love garlic and couldn't resist adding it)
  • 1 cup of your favorite tomato sauce (pizza sauce or any kin of tomato sauce)
  • fresh basil (or 1 teaspoon dried basil)
  • Italian spice blend (or your favorite blend of Italian spices)
  • salt and pepper, to taste (optional - I did not use either)
  • 3 eggs, whisked 
 Instructions
1. Preheat oven to 400 degrees.

2. Place whole spaghetti squash on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. When it's done, set aside to cool.
I baked two spaghetti squash so I have one to make Lemongrass Shrimp Soup tomorrow
3. After the squash has cooled enough to handle it, discard the seeds and then place the spaghetti threads into an 8×8 baking dish.
Use a fork to remove the squash in spaghetti-like threads.
4. Place a large fry-pan over medium heat and cook Italian sausage, hamburg, and onion. Break meats into pieces as they cook.

5. Add the chopped or mince garlic to the pan as the meats cook.
Chop 3-4 pieces of garlic
6. When the meats are no longer pink, place the meat in a colander to drain the fat and then return the meat to the pan.
Cook the meats until no pink remains.
7. Chop the basil (if you used fresh basil) and then add to the pan with tomato sauce, and spices, then mix everything in the pan well.
Add fresh chopped fresh basil and other spices to the meat mixture
8. Add sausage mixture to a baking dish and mix well with spaghetti squash threads.

9. Add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.

10. Remove mixture from the edges of the dish before you put it in the oven, as the egg batter and stuff you see in the image below burned and made the dish a pain to clean.

11. Place dish in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
I didn't wipe the mixture from the edge of the dish and later it was hard to clean.
11. Let dish rest for 5 minutes before serving.
Second time around I wiped the mixture from edges of the dish - much easier to clean.
When I made this dish a second time, I kept an eye on the oven and when the top started to burn I covered the dish. It came out less crunchy than the first time and I'm torn as to which way I like it better. I also used less squash and I sprinkled in a little bit of corn. I liked the extra texture the corn added and having less squash it gave space for the egg flavor to be present.

This is one of my new favorite recipes now. When you make this dish, think of the flavors you like on pizza and use those ingredients so this dish comes out really flavorful!

Inspiration for this dish came from the recipe Almost 5 Ingredient Pizza Spaghetti Pie by paleOMG's. I modified this recipe to meet my taste buds and you should do the same!
November 07, 2014
Lemongrass Shrimp Soup with Spaghetti Squash
Ingredients
  • 1 medium spaghetti squash (about 3 pounds) 
  •  ¾ pound shell-on medium shrimp 
  •  2 tablespoons vegetable oil 
  • 4 scallions, white and pale-green parts only, thinly sliced 
  • 1 lemongrass stalk, tough outer layers removed, thinly sliced 
  • 1 3" piece ginger, peeled, thinly sliced 
  • 2 garlic cloves, thinly sliced 
  • 8 cups chicken broth 
  • Kosher salt 
  • Cilantro sprigs
  • sliced Serrano chiles
  • lime wedges
Preparation
  1. Preheat oven to 375°. 
  2. Pierce squash all over with a knife to vent. 
  3. Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.
  4. Let cool slightly. 
  5. Halve lengthwise and scoop out seeds; discard. 
  6. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
  7. Meanwhile, peel and devein shrimp, reserving shells. 
  8. Place shrimp in a medium bowl; cover and chill until ready to use. 
  9. Heat oil in a medium pot over medium-high. 
  10. Cook shrimp shells, stirring occasionally, until bright pink and browned in spots, about 30 seconds. 
  11. Add scallions, lemongrass, ginger, and garlic, reduce heat to medium, and cook, stirring occasionally, until softened, about 3 minutes. 
  12. Add broth and bring to a boil. 
  13. Reduce heat and simmer until flavors marry and come together, about 30 minutes. 
  14. Strain through a fine-mesh sieve into a clean medium saucepan; discard solid.
  15. Bring broth to a boil. 
  16. Reduce heat, add chilled shrimp, and simmer until shrimp are cooked through, about 2 minutes; season with salt.
  17. Divide squash among bowls and ladle shrimp and broth over to cover. Despite the name, spaghetti squash is still a vegetable and can get mushy when overcooked. Simply ladle the hot broth over the noodles when you are ready to eat.
  18. Top with cilantro and chiles and serve with lime wedges for squeezing over.

Original recipe and photo source: Bonappetit
November 07, 2014
This Kalua Pig recipe is easy to make but it needs to cook for about 16 hours in a crock pot. It's well worth the wait. Kalua Pig is popular in Hawaii where a whole pig is smoked in a sand pit with sea salt, banana leaves, and a special wood. This simple recipe is great for those of us who don't have access to banana leaves or access to a sand pit. The smoked flavor in this recipe comes from liquid mesquite smoke, which you can find in the store next to barbecue sauces.
Kalua Pig
Ingredients
  • 3 lb lean pork shoulder blade roast
  • 1 tbsp liquid mesquite smoke
  • coarse sea salt
Directions
  1. Remove all fat from the pork.
  2. Using the tip of a knife poke all over the pork.
  3. Rub sea salt all over pork. 
  4. Place pork in a crock pot. 
  5. Drizzle the liquid smoke all over the pork.
  6. Set crock pot to low and cook about 16 hours.
  7. Remove pork from crock pot and place on a large platter. 
  8. Remove any fat you may have missed.
  9. Shred pork with two forks. 
  10. Discard liquid reserving a little as needed to keep pork moist.
Kalua Pig

Recipe source: Skinny Taste.com

November 02, 2014
With tears, I post this.

In my heart I have so much thankfulness, and, am so grateful to Julie!

In my life, this transformation is nothing short of a miracle.

3 years ago today, I walked into Julie's office for the first time.  In tears, with great fear and doubt.  I was heading to an early grave.  I had given up.  I was well on my way to becoming bedridden, one of those people you read about that they have to take out a wall of the house to get them out.  I felt so helpless..., so lost, so misunderstood, WHY...

Then came my appointment with Julie:


I am not at my goal size yet, but I know, without a doubt, I WILL get there!
October 24, 2014
Have you ever given someone a compliment, say for example about the blouse they’re were wearing, and they immediately retorted with “This old thing? Look at the stain on it…” Moments earlier you thought it was a beautiful blouse and now all you can see is an old blouse with a stain. The blouse didn’t change—your perspective changed. When you look in the mirror or see photos of yourself, do you see the incredible transformation you’ve gone through or do you only see flaws? If the later is the case, it’s time to change your perspective. It’s time to see the new you.
Have I forgotten I used to be a size 30/32?
It’s time for me to change my perspective too. I had a fabulous dinner with a wonderful key friends last week and the next day I realized I had been harsh about how I looked in photos.

Before dinner, I took selfies with two friends and then I leaned over to share the photos. That’s when my little mean girl (my internal self critic) first came out.

“I don’t like this photo.” I told Karen.

The next morning I started thinking about my little mean girl and I started writing…

Have I forgotten what my life was like three years ago when I was a size 30/32? Why would I ask others to look at my flaws? Do I really want validation that I’m flawed?

And who invited my mean little girl to dinner?

That’s when I realized—it was me—I invited my little mean girl. I’m the one who started the negative conversation. It’s moments like this that I remember why I took so many photos of myself along my weight loss journey and why I encourage you to do the same. It’s moments like this that we can look back and see how much we have changed. Look back and be in awe of who we are today.

I searched my computer for a photo of me when I was bigger to put next to the one I told Karen I didn’t like. Looking at these photos side-by-side (the photo above), I reflected that there have been many times during my weight loss journey that I looked at photos of my larger self and thought, “I don’t know that woman.” I’ve also looked at current photos of me and thought, “I don’t know that woman.”

At what point do we let go of the larger self that we once were and embrace the self we are right now?

This exact moment is as good as any.

Choose to change your perspective: to live in the present moment.

Stop looking back—see the wonder of who you are today.

You are far more than a number on a scale or the size of your clothes.

It doesn’t matter if you’re just beginning your weight loss journey, still losing weight, or at you goal: stop being mean this moment.

Negative self-talk goes beyond ourselves—it projects onto others what we see in ourselves and encourages them to judge us as well.

What are we asking of others when we speak this way of ourselves? Are we asking them to join in being mean to us?

Join me in embracing who you are today, in focusing on how great you feel right now, and in silencing your little mean girl.

There is more to this group selfie than just me. When I step back and look beyond myself in the photo, I see that there aren't any mean little girls here, only a group of vibrant women having fun.
Key-friends enjoying a night out.
That group selfie was just one moment in time. There were eleven of us gathered for dinner and it was a lovely evening with a group of key friends who all have incredible stories of weight loss and transformation through the key program.
Nine key-friends and our waiter.
You can read the weight loss stories of these nine women (and many others) on this blog. It is my hope that in sharing our stories, you too can join us in your own transformation to a healthier body and mind.

Ask any one of us and we'll all tell you:
If I can do this—so can you! You have to want to want it. You can do this!
October 23, 2014
Megan's weight loss journey has taken her from a size 22/24w to a size 10/12. This isn't the only change in her life, not that her weight loss isn't incredible enough on it's own. Megan changed her attitude. She became an avid runner. Megan no longer suffers from acid reflux or the daily pain she had carrying so much weight. Megan makes time in her life to train for 5k runs and half marathons. Megan made this transformation while working full-time and raising her family. Here's a peak into her transformation...
Megan two and a half years ago and today
Megan
My journey began 2 1/2 years ago. For me, I changed immediately after that first session. The change wasn't physical; it was my attitude, that inner voice was singing a different tune for once! I actually had hope. I believed that I could do this. I didn't see a change in size for a good three months. I was OK with that.
Megan experienced more than physical changes - her attitude changed too.
Over the first year, I celebrated small victories:
  • No more acid reflux.
  • No more pain all day long.
  • Being able to paint my toe nails and cross my legs.
  • Fitting in a restaurant booth.
  • Fitting in an airplane seat and being able to fasten the seat belt.
All these things that skinny people take for granted – I could finally do!

 Over the last year, I have not dropped a size. While I am disappointed, I have never wavered. I have had to think about what I have accomplished during this time since I haven't gotten any smaller.

 Over the last year, I have run:
  • Five 5k's (3.1 miles)
  • Two 10k's (6.2 miles)
  • One 7-mile road race
  • Two half marathons (13.1094 miles) - I'm running the second half marathon this Sunday.
Megan before her 7-mile road race; August 2014
And I'm disappointed that I haven't dropped a size?  If I stay this size forever it will be OK with me. I have never been this active in my life and stuck with something for so long!
Springfield Biggest Loser Run - a proud moment for Megan.
I came home from my run this morning disappointed. I said to my husband "I was supposed to run nine miles, I ONLY ran 8!"

 He looked at me like I was crazy.

 I had just run eight miles and I'm not happy about it???

 I needed to put this in writing to remind myself that I HAVE CHANGED – even if I'm not an 8 or a 10. 
I first met Megan after I finished the Hot Chocolate 5k Run in Northampton in December 2013. She recognized me from this blog and introduced herself. I asked her what size she was and she replied that she was a size 12. My response was "if this is how good a 12 looks, then I'm good with being a size 12!"
Megan and Theresa; Hot Chocolate Run December 2013.
Megan's change in attitude is one of the keys to her success, but this isn't something she did only once, she changed her attitude again and again along the way. Keeping herself in check and seeing where she was being too hard on herself was another factor in her success.
Theresa and Megan April 2014
Megan and her husband, who has lost 10 inches from his waist on this program, are running a 5k in early December. I'm training for this run as well. I'll meet them at the start line and then I'm on my own from there. This how this weight loss works too: some will finish sooner than others. This journey is not about how long it takes to reach your goal size - it's about reaching your goal size. This is not a race, but exercise will help you reach your goal sooner. Keep moving forward, stay committed, stay the course (on program), and you too will be a winner (reach your goal).

You don't have to run a marathon to lose weight, in fact you don't have to run at all, but exercise helps transform your mind and body. Find a form of exercise a part of your life helps tone your body. This is your journey and you get to choose what form of exercise works for you.

October 09, 2014
Roasted cauliflower? A whole head of cauliflower? This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation.
Spicy Whole Roasted Cauliflower
Ingredients
  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1½ cups plain Greek yogurt
  • 1 lime, zested and juiced
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
Directions
  1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
  2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
  3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
  4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
  5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
  6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

October 02, 2014
Pistou is an olive oil—based basil sauce from the south of France that closely resembles Ligurian pesto. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables. I searched online for other ideas on what to do with pistou and discovered you can add it to soups; I included those instructions and a recipe for Pistou Meatball soup.
Photo © Quentin Bacon.
Pistou

There's only one way to make true pistou—by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. 

 Ingredients
  • 1 tablespoon crushed garlic 
  • 1 teaspoon kosher salt 
  •  4 1/2 cups basil leaves, torn into pieces (2 ounces) 
  • 1/4 cup coarsely grated plum tomatoes 
  • 1/4 cup extra-virgin olive oil 
  • 1 cup finely grated Mimolette or slightly aged Gouda (3 ounce)
Instructions
  1. In a large mortar, pound the garlic with the salt to a paste. 
  2. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. 
  3. Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. 
  4. Stir in the cheese and refrigerate until ready to serve. 
Above recipe and photo source: Food and Wine

Add Pistou to Soup
  1. Make the pistou first and let it sit around for a while, enhancing. 
  2. Put the finished soup in bowls and then add a dollop of pistou to it just before serving, releasing a fragrant aroma of basil and garlic. 
  3. Or just add the pistou to the pot after the soup has finished cooking and be done with it. 
Pistou Soup with Meatballs
Pistou Meatball Soup
 
Ingredients
  • 1 cup of basil leaves
  • 6 garlic cloves
  • Olive oil
  • 2 tbsp grated parmesan
  • 1 lb ground meat
  • 1/2 cup bread crumbs
  • 2 eggs
  • Salt and pepper
  • 1 large leek, thinly sliced
  • 2 carrots, diced
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 4 tomatoes, diced
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 3 quarts water
  • 3 small zucchini, halved lengthwise and sliced
  • 3/4 lb Romano green beans, cut into 1/2 inch pieces
Instructions

In the food processor or blender or mortar and pestle, make a thick paste with the basil leaves, garlic and olive oil. Add the Parmesan cheese and set aside.

Form small meatballs with the ground beef, bread crumbs, eggs, salt and pepper. Set aside.

Saute the leek, garlic cloves and carrots in the olive oil until the leek slices are wilted. Add the tomatoes and cook for about 5 minutes. Add tomato paste, bay leaf, water, bring to a boil and simmer for 30 minutes. Season with salt and pepper. Add the meatballs and continue to simmer for about 20 minutes. Finally, add the white beans, zucchini, and green beans, cooking until the green beans are crisp tender.

Either add the pistou directly to the cooked soup or add a dollop to each bowl. Serve with shaved Parmesan.

Above recipe and photo source: Cooking in Sens. I modified this recipe to be key-friendly.
September 30, 2014
Meet Kathleen. She's been following the Key Hypnosis Program for three months and she's had great success. Join Kathleen as she reflects back on her journey.
July 2013 vs July 2014
Kathleen
Three months ago today at this time I was one in a group of people being ushered in to begin our first session with Julie. I was hopeful that my life might change for the better, but I was a tad anxious that this too might not work.
I wish I could go back in time and reassure that version of myself. I'd tell her "your life won't just change for the better....YOU and your life will be forever shaped (literally and figuratively!) by what will transpire in this room."

Three months of no sugars; no grains, no fruits, no carbs, and most amazingly - no cravings.
Three months and I'm down three sizes and my current size is loose.
Equal to being pleased with the changes in my appearance is the change in how I feel: I feel more energized, more fit/spry, healthier.
I think my body is starting to trust me...is finally forgiving me for hurting it. 

Trust me folks....anyone questioning or struggling....if I can do this, you can too!
Eye on the prize!

September 20, 2014
I met Barb when she first started the Key Hypnosis program. It's a year later and she has transformed from a size 24 to a size 12. Her weight loss journey has been inspiring for me to witness and I'm honored to share some of Barb's weight loss journey wisdom and photos.
July 2013 vs July 2014
 Lean in, as Barb shares what she's learned about handling special occasions:
When I started this program a little over a year ago, I thought I'd be done by now. I'm not, but I'm still going!

 I also thought that once I reached my goal size, I would go through cycling [maintenance], and then I would eat out of the river on "special" occasions.
Sounds good right? 

Well in the past year, I've had lots of special occasions that I thought I should be able to eat off program! Holidays, birthdays, picnics, weddings, showers, parties, and the Big E. These special occasions, which only occur once a year or once in a lifetime, were the times I really wanted to go off program.
If I think about it, these special occasions happen almost every week!

 I'm coming to the realization that even when I'm on maintenance, I'm not going to be able to eat sugar or carbs at every special occasion!
I think there are two things I need to start wrapping my brain around: 1) not every activity is a special occasions that needs to be celebrated with food, and 2) special occasions can be celebrated without food, even once I'm on maintenance.
Barb started in a size 24.
Barb is now a size 12.
Congratulations Barb on your incredible transformation and thank you for sharing with us!

Your statement "when I started this program a little over a year ago, I thought I'd be done by now" really resonated with me. I started a few sizes larger than you and I figured it would take me two years to reach my goal. It's been three and a half years for me and I'm not there yet either. I'm still going too! 

We're doing this program once and then we're done. We'll learn to cycle through maintenance and then live the rest of our lives at our goal size.

I'm going to pause right now and do the happy dance for the both of us!

Thanks for helping us to redefine special occasions! If I gave in on every special occasion along the way, I would have gone off this program so many times that I'd never be able to get back on.
September 19, 2014