The Blubber Battle: My Second Missive Against the Bulge is a Bombshell

Well, I’ve been trying to lose 30 pounds for the past four months. I told myself that after I dropped my first 10, I’d blog about it. If you follow this blog much, you’ll note that I haven’t really written about my weight loss.

It’s because I’m not really losing. I’d lose 10 pounds then gain back two. Then three. After a bit, the scale would start to drop again, but never the steady decline that I hoped needed expected to see. I’m down two sizes, which is great, but I still can’t fit comfortably into most of my wardrobe.

I’ve been doing OK on my workouts. I admit, I’m bummed about my shin splints, and when I bike ride or hit the elliptical, I don’t push myself as much as I do when I’m running. It’s a motivation thing, or lack thereof. I’m working on getting my mojo back.

Where I’m really lax is the eating front. I love food. Love it. And I’m a damn good cook. I was eating clean for awhile and Hubby and I were devouring Tosca Reno’s recipes. That was the problem. I’d fix a properly proportioned plate. Eat it with a glass of wine or two. Then, since dinner was so tasty, I’d decide to go back for a smidge more. That would be followed by more wine and a smidge more dinner. (I’m cringing as I type this because reading about my weight battle in black and white doesn’t seem as complicated as it feels.)

Then when we went on vacation last week, Hubby and I straight lost our minds. Lost them. We had pasta, pizza, steaks, dessert… I even had McDonald’s french fries not once, but twice. Twice! Tosca Reno would be so disappointed. (But them bitches were yummy!)

So when we returned home, I nervously got on the scale and found I hadn’t gained an ounce. Praise the Lord and Hallelujah, it’s a miracle. That was the kick I needed. I decided to do something that for me, the resident alcoholic, is drastic. I’m not going to drink for a month. *gasp*

With the exception of one pre-planned event that is a once-in-a-lifetime thing in which I shall imbibe. Heavily. But other than that (no other exceptions I swear!) my big bombshell is that I’m not going to drink until after my half marathon.

I’m going back to my good behaviors of when I first started this battle and now that I’ve added the no-alcohol rule, I’m sure hopeful I’ll see more improvement.

The Blubber Battle: Oven Roasted Veggies Recipe

This is sooooo good and easy. I’m a closet finicky eater so I like that I can alter this Tosca Reno recipe by taking out some of the veggies that I don’t like. (i.e. beets) You of course could add more vegetables to this dish.

“Oven roasting brings out the flavor of vegetables like no other cooking method. The best part of oven roasting is its ease. ”

– Tosca Reno

Ingredients:

• 2 large spanish onions or sweet onions cut into chunks
• 4 large sweet carrots cut into chunks
• 2 peeled turnips cut into chunks
• ½ pound of brussell sprouts
• 6 small beets peeled
• 8-10 small potatoes (not idaho or russet bakers)
• 4 tablespoons of extra virgin olive oil
• 1 teaspoon dried rosemary
• 4 minced garlic cloves
• 1 tablespoon fresh marjoram
• salt and pepper to taste
• cooking spray

Preparation:

Preheat oven to 375. Peel all vegetables. Quarter potatoes. Toss all vegetables in oil, rosemary, minced garlic and marjoram. Arrange vegetables in a large roasting pan coated with cooking spray. Cover tightly with aluminum foil and bake for 35 minutes.

Uncover and turn the vegetables with a large spoon. Add salt and pepper and roast at 425 for another 20 – 30 minutes or until the potatoes and carrots are thoroughly cooked but the edges are not burned.

*You can learn more about my blubber battle here.

The Blubber Battle: Clean-Eating Canadian Stew Recipe

I’m trying to cook a new recipe each week and I’ll share the good ones here. Though I think of stew as something you make in the dead of winter, I decided to try this one, it seemed easy and one that worked well for leftovers, which is an essential part of my meal planning.

I made this with Logan by my side because he loves helping out in the kitchen. In Tosca Reno’s book she stresses the need for canned potatoes in this or the potatoes would be too mushy. I followed her directions and the stew turned out perfectly.

I also found that not only is this fun to make with Logan, but with a glass of Shiraz as well.

Canadian Stew
The Eat-Clean Diet Cookbook by Tosca Reno

Ingredients:

1 1/2 lbs. lean beef tenderloin, cut into 1-inch cubes
2 leeks, whites and light green only, cut into chunks and well rinsed
3 or 4 medium sized cooking onions, peeled and cut into chunks
3 carrots, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
1 – 10 oz. can whole plum tomatoes
1 – 10 oz. can small potatoes
Several cloves garlic
4 T. olive oil
1/2 cup whole-wheat flour
Sea salt and black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 cup low-sodium, low-fat chicken stock
1 cup light beer

Directions:

1. Cut meat into 1-inch cubes.  Place whole-wheat flour, salt, ground black pepper, oregano, and basil in a large plastic container with a tight-fitting lid.  Shake the contents so they mix.  Now place the cubed meat in the container and shake until coated.

2. Meanwhile, in a large Dutch oven heat the oil and saute the garlic and onions until soft.  Add remaining vegetables, except canned potatoes, and cook 5 minutes longer.

3. Gently remove cubed and seasoned meat from container and add to the cooking vegetables.  Cook until meat is browed.  You will notice the mixture is getting sticky.  This is caused by the flour seasoning on the meat.  When it gets too sticky, add the chicken stock and the light beer.

4. Bring to a boil and then reduce heat to a simmer.  Stir the stew until the sauce becomes evenly smooth.  Now add canned, drained potatoes.  Cook over low heat for another 30 minutes or until vegetables are tender.