I don’t understand why I feel the need to go crazy and eat everything in sight sometimes. It only makes me feel like shit. Physically mostly, emotionally too, but I mean its physically painful. It makes me sick. My stomach hurts for days afterwards. My problem is that I’ve told myself “no” so many times in the past couple years that I don’t know how to properly say “yes” anymore. “Yes” doesn’t translate to “eat until you’re sick”, yet I’ve done it over and over again even though I hate the effects. Why? I’m coming up with a game plan for Thanksgiving so hold tight kids, I’ll let you know at the end of this post!
Baked Egg with Mushrooms, Spinach and Bacon
3 large handfulls of Spinach
4 Button Mushrooms
1/4 small Onion, chopped
1 clove Garlic
1 slice Turkey Bacon
About 1/2 T fresh chopped Mint
1 t fresh chopped Marjoram
2 T shredded Mozzarella cheese
S&P to taste
Preheat oven to 375 degrees. Spray a saucepan with oil and cook bacon as directed. Remove when done and place on a paper towel off to the side. Wipe pan and respray with oil. Cook chopped onions until translucent. Add garlic and mushrooms. Cook about 1 minute and add spinach. Cook until wilted. Put spinach mixture into a strainer and lightly squeeze out as much liquid as possible. Throw back into the pan and add spices mint and marjoram. Cook for just another minute or until spices are fragrant. Crumble bacon and add to spinach. Turn off the heat and put mixture into a ramekin (or small loaf pan as I did). Sprinkle Mozzarella cheese over spinach. Crack 2 eggs on top (one of my yolks broke, I was sad) and place in the oven for 15-20 minutes, until eggs are cooked to your liking. (I like mine somewhere between sunny-side up and over-easy). Cool and serve!
I was proud that I tried some different spices in here. It would have been a no-brainer to just use Italian seasoning, but I went with a couple of unconventional flavors in this and it was definitely worth the risk. If you try this you will not be disappointed.
Creamy Pumpkin Penne
1/4 small onion, chopped
1 clove of garlic, minced
about 1 t chopped fresh sage
1/4 cup low fat cottage cheese (1% milk fat)
1/4 cup pumpkin puree
1/4 cup milk
1/2 cup Corn
1/2 Parsnip, cut into matchsticks
pinch of nutmeg
pinch of Brown Sugar
Half a handful Arugula
Spray a saucepan with oil and add parsnips. Cook until starting to soften, about 4 minutes. Add onion and garlic and cook until garlic is fragrant and onions are translucent. Add corn and sage. Puree cottage cheese, pumpkin and milk in a food processor. Add pumpkin mixture to veggies. Add nutmeg, arugula, brown sugar and salt/pepper to taste. Cook until arugula is wilted. Serve on top of penne pasta.
I love anything in the world with pumpkin in it. This dish was supposed to have spinach in it, but I ran out after breakfast, hehe. So I used a few sprigs of Arugula instead which I thought went really well with the spiciness of the parsnips. I almost wish I would have thrown in some raisins for sweetness/texture, it probably would have made the dish excellent instead of just good. Next time!
Another work soup, Timberline Chili with Beans. I only ended up having 1 cup because chili is so filling I didn’t think I would need more and I was right. I was actually shocked at how full I felt after eating, mainly because it seems that I don’t know anymore where the limit of what can fit into my stomach is. It seems like I can pack away a lot of food, but I don’t NEED to to feel satisfied and full. I’m starting to learn how to listen to my body again. I’ve forgotten how.
IMPORTANT: So here’s my Thanksgiving plan. I do plan on going to IHop for breakfast. It’s technically the day of my birthday (I realize I’ve already celebrated, but the 24th is actually my birthday DAY) and I have a coupon for a free breakfast. They’re open. It’s free. I’m using it. RULES: Absolutely NO “all-you-can-eat” pancakes or some crap like that. I do not need to be overeating again and thats just too much of a risk. DO pick from the “Simple & Fit” portions of the menu. I will most likely be getting the whole wheat pancakes with sugar-free syrup and will feel a lot better about myself if I keep my eating as healthy as possible in the morning knowing that I’m going to my brothers later that day for Thanksgiving dinner. I’m not 100% positive when that will be, so if I need to make myself lunch, I’m going to keep it really simple, most likely vegetarian, and try to save room for dinner. I cannot get into that mindset where I’m already “blowing my diet for the day” and so I should just overeat all day. I will end up having plenty of food and cake (because it IS my birthday, so I’m sure my brother will be making me a cake) later in the day and simply do not need to be bingeing the entire day. At dinner, I will eat until I am satisfied. Then have some cake on top of that. ^_^ So I’ll be nice and full, but I won’t be sick. After I eat dessert, I will stop. Nothing more for the rest of the night. If we have more of a lunchtime Thanksgiving, I will have a small, light dinner later. Something like a salad. I WILL make myself proud this Thursday. I will make you proud too.
Morning weigh-in: 130 lbs (already lost 4 lbs of that water-weight)
Exercise: 7 hours at retail job