Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Ricotta’ Category

How I felt good about myself today

One of the girls I referenced in an earlier post posted about me the other day on her Facebook.

Now mind you, this is a girl who I took one look at and my immediate reaction was “I wish I was as thin and pretty as her”. But as the day progressed, I looked at a reflection of us walking next to each other I realized how GORGEOUS and lean and skinny (whilst still maintaining perfect curvature!) I am! I mean, she’s thin, but that’s all shes got. She has tiny chicken legs, no butt, no muscle, and feels run down and tired all the time due to her bad eating habits.

She’d written how she’s joined a gym, started eating better and wants to learn some simple yoga…all inspired by me.

SHE wants to look like ME.

A year ago, I would have wanted nothing more than to look like her and would have basically stopped eating entirely to do so.

I’ve learned a lot these past 4 months since starting this blog. That first of all being healthy is FAR more attractive than being unhealthy, regardless of your weight. I also hope she realizes that she IS beautiful the way she is, she doesn’t need to look like me to be beautiful. Sure she’s got skinny legs and no butt, but that doesn’t mean she’s unattractive! It means she’s unique and, honestly, MOST women will still covet her shape! She should embrace her body type and even if she doesn’t eventually have my butt or my legs that she still finds pleasure in making herself healthier and leaner! I hope to keep encouraging her to do so!

Breakfast:

Oatmeal and Cottage Cheese Fruit Bowl

My husband had his friend over again, so I was stuck making myself something easy for breakfast. I just made half a cup of oatmeal (with water) in the microwave, added about 1/3 cup cottage cheese, a big squeeze of honey, then topped it with some cubed apple, pear and dried mango. Then drizzled just a little more honey on top. Quick, filling, sweet, packed full of nutrients. I couldn’t ask for anything better!

Lunch:

Tomato Rice Soup

Lets see…I sauteed some onions in oil and a little margarine…then I added 2 cups of canned tomato halves and let that simmer, break up and reduce for about 10 minutes uncovered. I pureed this until smooth. I put it back into the pan and added half a cup or so of milk, 1/4 cup of Romano cheese, 1 T tomato paste, 1 t dried oregano, 1 t dried basil, lemon pepper, a little lemon juice and salt to taste. Then I threw in 1/3 cup rice, covered it and let it simmer for another 10-15 minutes (I can’t remember, whatever the instructions on the rice said ha!). I think I may have thinned it out with a little more milk when it was done. I LOVE TOMATO RICE SOUP! It’s been forever since I’ve had it being that I try to reduce my pasta/rice/flour intake to just once a day. This was FANTASTIC.

Dinner:

Lentil, Mushroom and Zucchini Italian-style Shepard’s Pie with Parsnip “Potatoes”

Ok this was ridiculously good so I’m going to try really hard to remember this one.

1/3 cup uncooked Lentils
2 medium Parsnips
1.5 cups Mushrooms, roughly sliced
2 large slices of sweet onion, roughly sliced
1/2 large Zucchini, sliced and cut in half
2 cloves Garlic plus more garlic powder to taste (I wanted these really garlicy)
1/2 T Margarine
1 T Cream Cheese
1/4 cup Ricotta Cheese
1/4 cup Milk
Dash Lemon Juice
Large dash White wine, probably about 1-2 T
Oregano, Parsley, Basil (to taste)
Margarine, milk, Parmesan or Romano grated cheese (for parsnip potatoes)

Boil the lentils for 8 minutes, add sliced parsnips to the water and boil another 8 minutes. While this is cooking, sautee the veggies in some olive oil for a few minutes, add garlic. Add cream cheese and allow to melt with a little margarine, add milk and let simmer for a while, 5 minutes or so. Add riccota and lentils. Thicken with a little cornstarch if desired. Add this mixture to a small loaf pan. Puree cooked parsnips with a little milk, margarine, 1/8 cup grated romano or parmesan and S&P if desired. Add puree to the top of mushroom mixture. Bake at 400 degrees for about 20-30 minutes or until the “potatoes” become golden.

SO SO SO good! Ridiculously flavourful! Just tons of good stuff for you! Vegetarian and gluten-free. LOVED this!!! Just a really neat spin on Shepard’s Pie!

 

Tomorrow I am going to a girl’s night in party! There will be vegan cuisine, games, mani-pedis and fun! I’m excited about it. I need a night off for once! It’s been so hectic. Work work work all the time it feels like…I just need a tiny bit of time to kick back and have fun! I deserve it!

Decor

One of the things I’m most looking forward to with my new place is decorating.

I didn’t get much of a say in any of the decor in this house. Not that I really cared that much, I like how it’s decorated.

But there is a severe lack of unicorns…

Oh do I EVER have my eye on this puppy…the level of want I have for this, well, we’ll just say it’s turned up to 11. ROCK!!!

Now I only need $100 burning in my pocket.

Breakfast:

Parmesan Spinach Cakes

Taken from: http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html

4 servings, 2 spinach cakes each

Active Time: 15 minutes

Total Time: 40 minutes
Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | High calcium | High potassium | Gluten free |
View Our Nutrition Guidelines »
Ingredients

12 ounces fresh spinach, (see Note)
1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Added:
1 T Pine Nuts

Preparation

Preheat oven to 400°F.
Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

*I missed the part in this recipe where it said it only made 8 cakes, so I accidentally only made 2 meaning to make 3 or 4.  It’s okay as in the end after eating them, they were SO delicious I was completely satisfied and didn’t need any more. The pine nuts are simply a MUST to add! They bring a certain something  in taste and texture and go incredibly well with the spinach. These are super healthy, gluten-free and don’t take long to make!

Lunch:

Spinach Salad with Chickpeas, Raisins and Carrots

Quick quick quick!! I needed to get a project finished, walked to the post office, and then walk to my brother’s! He and my sister-in-law were taking me to Sonic for dinner (yup…we wanted to try the new sweet potato tots!) so I just needed something REALLY fast, but high in nutrients, to get me through the afternoon! I also threw some walnuts and a little low-fat sesame ginger dressing on top of this. YUM!!!

After working my ass off and finishing my project, I begin my trek to the post office. I had precious little time to get there as I left SLIGHTLY late and needed to make it before they closed!

So I ran.

Then it began to rain. Soft. Hard. Then VERY hard.

I ran nearly the entire 2 miles there in the rain. With a backpack on.

I dramatically open the door SOAKING wet and out of breath. They were JUST about to close. I loudly inquire, “DID I MAKE IT??” to which all the ladies laughed at the pathetic state I was in. They of course allowed me in to drop off my package and dry off a little.

THAT was fun.

If I didn’t make it, it would not have been fun. But I DID. So it was a fucking blast.

I can RUN now!!!!!

Dinner:

Oh you fuckin’ better BELIEVE I treated myself to these bitches after that ordeal! I also had:

Their Chicago-style Hot Dog! It’s very much not bad at all! AND not bad for you! I also had a diet cherry lime-aid per recommendation of my sister-in-law. What a great day!!!

My only disappointment was that I saw no rainbow. Don’t fret! There will be plenty more next-times for running through the rain!

Exercise: 1/2 hour of yoga, 3 miles running/walking

Difficult times and eating disorders

I feel extremely lucky.

When I had an eating disorder, my brain wasn’t getting the right nutrients it needed to function properly. In retaliation, my brain inflicted on me a terrible depression among many other issues. I’ve always been an incredibly happy, optimistic, “never-let-anything-get-me-down” type of person. If I wasn’t smiling when I walked into my retail job, people (my co-workers, even regular customers) would immediately ask me if everything was alright. So when I became depressed and shut myself off from the world for a year, it was very apparent that something was wrong. This wasn’t me. Who was this? Who’s mind was living in the same body? Wait…was it even my BODY anymore? I wanted control…but this wasn’t even ME controlling myself now…so what’s the point? How did I let it get so bad that I once again gave up control?

Then 3 months ago I woke up and realized this was no way to live. I started eating real, nutritious foods again. I stopped worrying about calories and started focusing on good fats, protein, potassium, whole grains, vitamins and all those good things I’d been missing. I was so fucking focused on just one number and then wondered why things didn’t add up.

Now I feel absolutely AMAZING. My mind is back to my old self. I’m no longer somebody else. I am happy ALL the time, confident as hell, independent, no one but ME controls me. My body feels great. Looks great. I can take whatever life throws at me and shove it right back into its face.

List of shit I would be going through right now if I still had an eating disorder:

– Crippling depression. I would probably not be leaving the house.

– Severe self-hatred. No one could possibly hate me more than I hated me.

– Severe malnutrition.  I would have probably stopped eating entirely by now. What I would eat would probably be crap on late-night binges.

– Lack of any form of confidence. “My husband doesn’t want me. No one will ever want me. I’m ugly. I’m fat. I’m a mess. I’m going to be alone for the rest of my life.”

– Self-blame. Even though I’d been nothing but an unconditionally loving wife who stood by him through thick and thin, I would have found some way to make this affair my fault. And I would have punished myself mentally and physically for it.

This is not the person you’ve been seeing this past week.

This was the disordered me.

I’m so glad she’s gone. This ordeal would be impossible to manage if she were still here.

I am lucky I woke up when I did.

Breakfast:

Strawberry Ricotta Pancakes with Lemon Walnut Syrup

Taken from:

Ingredients

    • 4 large eggs, separated
    • 2 cups ricotta cheese
    • 2/3 cup sour cream
    • 1 1/3 cups all purpose flour( I used whole wheat)
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 1/2 cups whole milk (I used 2%)
  • Melted butter

Preparation

Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.

-I also chopped up some strawberries and threw them in. Then I added a little vanilla extract, honey and cinnamon.

Lemon Walnut Syrup

1/3 cup Water
1.5 T Sugar
1 T Lemon Pudding/Pie Filling mix
1/2 T Lemon Juice
More water or juice as needed

Boil water. Dissolve sugar in water. Add lemon pudding mix and lemon juice and cook until thickened. Add more water to thin it out to desired consistency. Serve on top of pancakes with chopped walnuts.

*Yup. Holy crap. I didn’t get to whip the egg whites, but they still came out beautiful! They were delicious and not terrible for me! The whole wheat was a great idea, it was perfect with the lemon and strawberry! I would love to try and whip the egg whites next time, but honestly I didn’t need to. ^_^

Lunch:

Veggie Mix “Salad”

I needed something quick before going for a walk, so I microwaved some frozen peas and corn with some sliced carrots and baby spinach for about 4 minutes in a bit of water. After they were done, I drained them, added some chopped onion, Feta cheese, a little apple cider vinegar, about 1 t margarine, 1/4 t Chinese 5-spice, lemon juice, salt and pepper.  It was wonderful! Nice and light for an afternoon walk! Yum yum!

Dinner:

Apple Cheddar Meatballs with Red Wine BBQ Apple sauce

Apple Cheddar Meatballs

Adapted from: http://sweetluvininthekitchen.blogspot.com/2011/06/apple-cheddar-meatalls.html

Ingredients
1 pound ground turkey or pork (I used lean beef)
1 cup sharp cheddar cheese, grated
3/4 cup breadcrumbs (I used quick-cook oats)
1 small, tart apple, such as granny smith, peeled and grated
1/2 small onion, grated
1/2 cup chopped parsley (Instead I used mint and tarragon)
1 egg, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
I also added cinnamon and a pinch of ground clove

Mix all ingredients together with your hands. Mold into small balls and place on an oiled baking sheet. Bake at 400 for 25 minutes, turning the meatballs halfway through.

While these were baking, I made some vegetable linguini. I was going to make couscous (next time I probably will) but I wanted the good vitamins and nutrients out of the vegetable linguini.

Red Wine BBQ Apple Sauce:

Ingredients
1/4 cup Red Wine
1/8 cup BBQ Sauce (I used a Michigan Cherry one for more fruit flavour)
1.5 T Teriyaki Sauce
A splash of Brandy
1 T Applesauce (or in my case I actually processed some extra apple chunks into mine)
1/2 small Apple, sliced
1/2 T chopped Tarragon
Pinch of Cardamom
1.5 T Brown Sugar
S&P to taste

I blended all the sauce ingredients in a processor except for the sliced apples. I poured the sauce into a pan, added the apples,  and allowed it to reduce a bit until it was the thickness I wanted. I added some baby spinach and allowed that to wilt. I took it off of the heat and poured it on top of the meatballs and vegetable linguini.

*I always enjoy my apple and meat combinations. I miss my Captain Morgan’s Tattoo rum (my husband doesn’t even like it, but drank it all one night when he was desperate), it goes SO well in apple sauces. I always try to compensate with other alcohols and it never matches the awesome spices in that particular dark rum. Otherwise, if you had nothing to compare this to, it would be really amazing hehe!

I finally called my dad today. I had to break it to him that I was getting a divorce for the same reason my mother divorced him. It was really hard for him to take. He wants to see me for dinner sometime this week. We will talk over possible money/finance issues during that time. He knows I’ll pay him back, but I doubt he’ll take my money. He doesn’t need it. He can afford to give me $400 for a deposit. And even then, he’ll get it back when I eventually move out of my apartment.

I hope to get an apartment that faces East so I can watch the sunrise. This is the only luxury I am asking for. A window to the East. I hope it isn’t too much to ask…