So this morning I started a new regime toward a healthier me. Since having my second baby boy, Titus, Sept. 5th and moving back to Colorado from Oregon, my skin has kicked it into overdrive. A little back story...Three years ago after having Tucker, my skin became incredibly dry and scaly and cracked on my hands. I went to the doctor and he said it was psorisis and gave me meds. Well it got a little better over time. But now, it's horrible. It's across my back, covering both hands, my butt and behind my knees. My grandma was recently diagnosed with Celiac Disease (gluten-intolerance), and one of the most missed diagnosed symptoms is skin problems that appear similar to psorisis and ezcema. So, since I can't go to the doctor right now for the many tests I'd have to take to see if I have inherited this disease, I'm doing my own clinical trial. And since gluten might have an affect on psorisis, I figure it should help no matter what!
So Starting today, I will be as gluten-free as I can possibly be. Yesterday I purchased several flours and bread and such. It will be difficult with the holiays and the fact that gluten is in so many things it's ridiculus, but if it fixes my insanily itchy skin, I'm for it.
This morning I've had tapioca flour bread, which wasn't bad, and Mighty Tasty hot cereal from Red Bob's Mill. Very good and satisfying way to start a new lifestyle!
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Monday, December 14, 2009
Tuesday, December 23, 2008
Happy Birthday to Me
So, first off, sorry for the lack of posting. The Christmas season has been a little hectic. Secondly, I've given myself the best birthday present ever. Since starting my program (even with the many cheats of the season) I've lost 14 lbs.!!! I'm so excited and feel awesome! I'm just 9 away from my original goal of 125 lbs. Luckily we are back in Colorado for Christmas, and my mom doesn't keep too many bad food choices for me to cheat with. So with some control and some luck, I may go home with an extra pound gone!
I hope that God blesses your Christmas with joy and love. Remember, God sent Jesus to us as the best present ever. You are just a choice away from the most liberating decision you could make. If you haven't already, choose Jesus as your Savior, your Helper, your Redeemer. He's waiting with great anticipation for you to draw near to Him. Only then can He show you the freedom that comes with a personal relationship with the one true God. Merry Christmas!
I hope that God blesses your Christmas with joy and love. Remember, God sent Jesus to us as the best present ever. You are just a choice away from the most liberating decision you could make. If you haven't already, choose Jesus as your Savior, your Helper, your Redeemer. He's waiting with great anticipation for you to draw near to Him. Only then can He show you the freedom that comes with a personal relationship with the one true God. Merry Christmas!
Monday, November 24, 2008
The day before Thanksgiving Vacation
So, we are getting ready to leave for California tomorrow, and I'm anticipating the challenge. Aunt Flo (if you catch my drift) decided to visit yesterday, so I've been dealing with the side effects of that the last week. Which, going with my norm, meant the need to eat and a unexplainable lack of energy (that is until Flo shows up, then it makes perfect sense.) So, next month my goal is to figure out when the pms is going to hit, and how to stay on track when it does. I haven't completely fallen off, I just have had a hard go at it this past week.
I made up a breakfast cereal recipe the other morning (got tired of oatmeal). It was really good, and since Stretch refuses to eat it, I had enough for 4 mornings. So I hope you enjoy it and I hope you have a great Thanksgiving!
Yummy-Good-for-your-Tummy Cereal
3 cups of water
2 T. amaranth grain
2 T. millet
2 T. rye flakes
2 T. cracked wheat
2 T. steel-cut oats
(the above should be heaping and needs to total 1 cup. I'm also going to try using brown rice and quinoa in the future)
2 T. flaxseeds
handful of dried apricots, chopped
handful of raw almonds, chopped
Boil water. Stir in grains and flaxseeds. Cover and simmer for 25 minutes, stirring occasionally. Stir in fruit and nuts. Cover and continue to cook for 15 minutes. Serve with a little soy milk and your good to go!
You can use any dried fruit and nuts you like and any combination of grains as long as the grain to water ratio is 1:3.
Enjoy!
I made up a breakfast cereal recipe the other morning (got tired of oatmeal). It was really good, and since Stretch refuses to eat it, I had enough for 4 mornings. So I hope you enjoy it and I hope you have a great Thanksgiving!
Yummy-Good-for-your-Tummy Cereal
3 cups of water
2 T. amaranth grain
2 T. millet
2 T. rye flakes
2 T. cracked wheat
2 T. steel-cut oats
(the above should be heaping and needs to total 1 cup. I'm also going to try using brown rice and quinoa in the future)
2 T. flaxseeds
handful of dried apricots, chopped
handful of raw almonds, chopped
Boil water. Stir in grains and flaxseeds. Cover and simmer for 25 minutes, stirring occasionally. Stir in fruit and nuts. Cover and continue to cook for 15 minutes. Serve with a little soy milk and your good to go!
You can use any dried fruit and nuts you like and any combination of grains as long as the grain to water ratio is 1:3.
Enjoy!
Thursday, November 13, 2008
The Temptation of Potlucks
First off, I'd like to start by saying that yesterday morning before I went to workout with Gina, I weighed myself. No kidding, the scale said 137...137! I haven't weighed under 140 for years!!! That number really lit a fire under my butt. Over the weekend I had a few times where I could've stayed clean, but chose not to (pizza, egg rolls...you know, stuff that is the opposite side of clean.) Afterward, I really felt the effects on my body, which was actually good for me to experience, like after the pizza night, I was so lethargic the entire following day I could hardly function. So when I saw the 137, I decided right then and there that the cheating was going to be kept to an absolute minimum. I want to be at 130 for Thanksgiving and at least 125 for Christmas, and if I'm going to reach those goals, I've got to keep my cravings and temptations in check.
So what better way to challenge myself than to be tempted by a church potluck last night. Could I hold onto my resolve when the counter was packed full of delicious but not so nutritious food? I knew it would be hard, so I made a game plan. For my main dish contribution I made a clean turkey sausage, chicken and rice dish which was delicious, then I made the apple-cranberry crumble found on www.eatcleandiet.com (though I ran out of honey and had to use molasses and a little bit of sugar in the crumble topping--which I think the molasses added a very tasty dimension!) I figured if all that I could eat was my two dishes, then at least I would be able to eat and be completely satisfied. So come potluck time, I was limited, but was able to eat from the fresh fruit tray, a broccoli and chicken dish, and my two dishes. I left felling very content and completely happy that I had stuck to the game plan (even though the chocolate cake was beckoning).
So after yesterday, I know that come Thanksgiving time and Christmas party time, I'll be ready to take the challenge. What a fun game to play, Buffet Table I Spy. Maybe I can convince others to play along!
So what better way to challenge myself than to be tempted by a church potluck last night. Could I hold onto my resolve when the counter was packed full of delicious but not so nutritious food? I knew it would be hard, so I made a game plan. For my main dish contribution I made a clean turkey sausage, chicken and rice dish which was delicious, then I made the apple-cranberry crumble found on www.eatcleandiet.com (though I ran out of honey and had to use molasses and a little bit of sugar in the crumble topping--which I think the molasses added a very tasty dimension!) I figured if all that I could eat was my two dishes, then at least I would be able to eat and be completely satisfied. So come potluck time, I was limited, but was able to eat from the fresh fruit tray, a broccoli and chicken dish, and my two dishes. I left felling very content and completely happy that I had stuck to the game plan (even though the chocolate cake was beckoning).
So after yesterday, I know that come Thanksgiving time and Christmas party time, I'll be ready to take the challenge. What a fun game to play, Buffet Table I Spy. Maybe I can convince others to play along!
Sunday, November 9, 2008
Day Five, Six & Seven - Bloating & Sex
So the last three days have been amazing. The longer I eat clean the more my body is talking to me. It is like almost instant when I don't eat good that my body feels bad. For example, the other day I had a cheese stick without having a complex carb and my belly bloated up like a balloon. And since I've been eating better, an additional side effect has been a huge increase in my sex-drive. I'm not sure is it's the food regime or my confidence building or both, but I tell you what....Stretch isn't complaining!
The other day I made some homemade bread from www.recipezaar.com that was awesome. It uses molasses instead of sugar and no oil. The recipe does call for white flour, and I used it, just in the initial dough. I used the whole wheat flour for the kneading. Next time I'm going to get some barley flour or oat flour and replace the white. I also added a 1/2 cup of wheat germ. Below is the recipe, hope you enjoy it! Remember, eat healthy, be happy and God Bless!
Multigrain Yeast Bread Recipe #107864
Recipe is courtesy of Williams-Sonoma Essentials of Heathful Cooking.
by PaulaG
3 hours | 20 min prep
SERVES 16
1 1/2 cups nonfat milk
1/4 cup dark molasses
2 1/2 teaspoons active dry yeast
2 cups all-purpose flour, plus
additional all-purpose flour, as needed
1 cup whole wheat flour
1/2 cup rolled oat, plus
1 tablespoon rolled oat
1 1/2 teaspoons kosher salt
1 large egg, seperated
1/3 cup hulled unsalted roasted sunflower seeds, plus
1 tablespoon hulled unsalted roasted sunflower seeds
1. In a small saucepan over low heat, combine the milk and molasses. Heat to 105 degrees Fahrenheit.
2. Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
3. Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
4. Whisk the egg yolk into the yeast mixture and add to the bowl.
5. Beat on medium speed until a sticky dough forms.
6. Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
7. Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
8. Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
9. Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
10. Lightly oil a 9 x 5 inch loaf pan.
11. Punch the dough down and let rest for 10 minutes.
12. Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
13. Knead the dough until the seeds are evenly distributed.
14. Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
While the dough is rising, preheat oven to 350 degrees Fahrenheit.
15. In a small bowl, lightly beat the egg white with 2 tablespoons of water.
16. Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
17. Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing. Enjoy!
The other day I made some homemade bread from www.recipezaar.com that was awesome. It uses molasses instead of sugar and no oil. The recipe does call for white flour, and I used it, just in the initial dough. I used the whole wheat flour for the kneading. Next time I'm going to get some barley flour or oat flour and replace the white. I also added a 1/2 cup of wheat germ. Below is the recipe, hope you enjoy it! Remember, eat healthy, be happy and God Bless!
Multigrain Yeast Bread Recipe #107864
Recipe is courtesy of Williams-Sonoma Essentials of Heathful Cooking.
by PaulaG
3 hours | 20 min prep
SERVES 16
1 1/2 cups nonfat milk
1/4 cup dark molasses
2 1/2 teaspoons active dry yeast
2 cups all-purpose flour, plus
additional all-purpose flour, as needed
1 cup whole wheat flour
1/2 cup rolled oat, plus
1 tablespoon rolled oat
1 1/2 teaspoons kosher salt
1 large egg, seperated
1/3 cup hulled unsalted roasted sunflower seeds, plus
1 tablespoon hulled unsalted roasted sunflower seeds
1. In a small saucepan over low heat, combine the milk and molasses. Heat to 105 degrees Fahrenheit.
2. Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
3. Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
4. Whisk the egg yolk into the yeast mixture and add to the bowl.
5. Beat on medium speed until a sticky dough forms.
6. Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
7. Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
8. Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
9. Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
10. Lightly oil a 9 x 5 inch loaf pan.
11. Punch the dough down and let rest for 10 minutes.
12. Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
13. Knead the dough until the seeds are evenly distributed.
14. Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
While the dough is rising, preheat oven to 350 degrees Fahrenheit.
15. In a small bowl, lightly beat the egg white with 2 tablespoons of water.
16. Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
17. Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing. Enjoy!
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