McFatty Monday: The return of the Plateau

First of all, CONGRATULATIONS BLAIR on your NutriSystem endorsement. I'm so proud of you for all your blog success and weightloss success. I wish you only the best of luck and continued success in your endeavors. And you look hot in those Sevens.

However, having said all that, you and I need to get this plateau swapping pattern to hit the road. You are on a plateau, I'm losing. I find your plateau and you lose again. It's getting ridiculous. ;) I've hit a plateau AGAIN. Granted it's three pounds less than my last one but it also means I've only lost 3 pounds in the past month. I know, its better than gaining but still. I'm over this carrot dangling and teasing me on this elusive goal. I'm SO Close yet so far away.

I have been doing a lot of research lately on diet and PCOS though. And my one vice that I have not kicked is CARBS. The enemy of PCOS. So over the next few weeks I'm working on trading out my precious carbs comfort foods to better choices and whole wheat options. I will also be posting the research I've found and trying to connect with other's who are changing their diets due to PCOS. Hopefully, that will help budge this plateau!

This week I do have a menu full of healthy options and the garden is starting to yield as well as more variety at the farmer's market so I foresee better eating to come and a reduction in weightloss. I also foresee me using the pool more this summer. That is one of my goals. I'm not a lone swimmer by any means, so if anyone wants to join me, give me a shout. We'll whip up some healthy foods from the garden and make a day of it lounging and swimming in the pool. Who knows, we could get a group together and do water aerobics on the weekend. I'm always game for company and pool parties!

Blair's McFatty monday questiosn:

What do you do in emergencies? Or on the road? Do you have a plan to stick “as close” to your diet, or just decide to go balls-out with a Big Mac?

When I'm out with friends at resteraunts I try to drink A LOT of water to maintain a full feeling. Due to my recent allergy issues that seem to flair up with certain foods (and not consistent to particular foods) I tend to be timid about eating out at all now a days so I have my "safe" foods that I stick to. Subway Oven Roasted chicken on Wheat is my main source of fast food/emergency fare. Surprisingly Taco Bell: Bean Burrito with cheese (no sauce) and sour cream. And if all else fails: Hardees Frisco Burger. (Sour dough bread digests differently then other types of bread so its better for you despite the high fat). If I go this route, I cut the burger in half and save half for later so I don't consume the disgusting amount of calories at one time. A half of burger is enough to fill me up without fries or anything else. The only reason I do not go towards salads is because i'm timid of the prepackaged dressings and honestly, I'm not a rabbit. I don't do well with PLAIN lettuce! I try my best to package me up some items I'm comfortable with for the road. I know that won't always be possible but for now, I never leave home without my water bottles. I figure I can survive on water alone for a day or two. *wink*

Menu Monday

I am excited this week as I replenished my Farmer's Market Basket. It was looking rather pitiful in the inspiration and fresh goods department.

I'm also excited because I picked my first pickings from my own garden. The spinach is so flavorful and plentiful. The salad greens are ready to pick as well! Exciting!

Spinach, Asparagus and Goat Cheese Pizza

Lemon and Garlic Roasted Chicken

Root Gratin

Butternut Pasta

Grilled Burgers with Goat Cheese

French Country Bread

Baked Spaghetti

Chicken Salad

Spinach and Asparagus Goat Cheese Pizza

This is an important dish. Why? Because it used the first pickings from my garden! This year the first crop picked? Spinach!

So this was a throw together type meal. Let me explain. I've been toying with an idea of putting some of these things together to form a pizza but had not broken down in my head exactly how I was going to do it. Whether I wanted a white sauce or tomato sauce etc. What's a girl to do? Just jump in and try it and make changes later.

This came out VERY Good. The one drawback? Not so great warmed up for lunch the next day. Definately something to serve fresh and hot.

I took pictures, but still having technical difficulties with the camera to computer issue.

Spinach, Asparagus and Goat Cheese Pizza
Ingredients:
1 lb fresh asparagus, remove tough stemmy ends and chop the rest into 1 inch pieces
Handful of fresh spinach leaves
1 vidalia onion (medium)sliced
1/2 stick butter
1/2 pound ground turkey browned in olive oil and drained (optional)
1 Roll out pizza dough
2 ounces of Goat Cheese
1 cup mozzerella
1 cup tomato sauce (or leftover homemade soup like I used)
salt and pepper to taste

Directions:
Roll out pizza dough onto greased cookie sheet or pizza stone. Bake at 425 for 10 minutes. (You don't want it all the way done).

Melt butter on stove, add onions and asparagus. Cover and saute for about 3 minutes. Add spinach leaves. Saute for another 2 minutes until leaves are wilted.

Spread tomato sauce/soup over crust. Sprinkle with cooked ground turkey. Spread aspragus, onions and spinach over pizza. Crumble goat cheese on top. Salt and pepper if needed. Spread mozzerella over entire pizza and then use the butter drippings over the cheese (this forms a golden crust). Bake at 425 for 10 minutes or until crust is browned and cheese is melted and golden).

Serve hot and fresh!

International Lost Mother's Day

As I opened my day planner this morning, I noticed that yesterday was International Lost Mother's Day.

I had MEANT to go to all the blogs of the girl's I knew who had lost their children before their life really began and wish them a Happy Mother's Day. Not that the day would be happy but I think its important to recognize those mother's who have nothing to show for their heartache. We ARE mothers. We held life in our bodies that was not our own. We experienced the grief and torture of losing a child whether we ever held it in our arms or not. We held them in our hearts and cradled them in our wombs.

I don't think it will dawn on anyone in my family to acknowledge me next Sunday and that day too shall pass. As will the EDD this week of Bumblebee. I will get through it and I will keep going. Just as all of you do and will. Your strength amazes me on a daily basis and admire you more than you will ever know.

While we may not have our little one's here to hold we do still love them and miss them and we are mother's. Don't let anyone tell you otherwise.

I love you all and I wish only peace for you this week. Hugs.

What IF

As I was reading through my favorite blogs this morning, I was directed to THIS video by Mrs.S.

This is a powerful Infertility video and really touched me. I wanted to pass it along here for those that may not read both of our blogs.

Hugs.

Ina Gartens Cole Slaw

We attended a birthday party yesterday for my "nephew". ( I say that in italics because he's not really kinned to me but it's my BFF's boys so I call them nephews). Being a gracious Southern guest I asked if I could bring anything and it was suggested cole slaw to go with the grilled chicken and baked beans. Given that my BFF's family hail originally from the great Upstate New York, I figured this was the perfect opportunity to try out Ina Gartens coleslaw.

It was delicious! (and since I don't have access to my pictures right now, I used the picture on Food network!)

Cole Slaw
Ingredients
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions
Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them (I used all of it-I'm southern, we like things DRENCHED/swimming in sauces and gravy LOL). Serve cold or at room temperature.

Camera to Computer Problems

So all those pictures of my garden and recipes I've been promising? Yea, we are having camera to computer problems. As in the computer will not read the camera.

You would think, being married to a computer nerd guru, this would be fixed immediately. Not so much. He's too busy with classes and studying programming stuff to bother with my pitiful little camera issues. (Kind of like how he's good at electrical stuff but it's been almost four years without a light in my master closet because he never has the time to fix it? Yea, one of those things.)

So until he takes a break (either for himself or a semester break) I'm at a loss to get my pictures to you. So please bare with me. Rather than take a blog hiatus I am going to continue to post the recipes and garden updates sans pictures. When we get this technical issue fixed, I will let you know so if you are interested in going back to look at pictures you can!

Thanks so much!