::new life resolution::

Its almost the new year, and I'm almost half way to my goal weight. I am not as far along as I had predicted in August, but I am proud none the less. 20 lbs in 4 months is pretty reasonable, and a healthy amount. The last few weeks of school made it almost impossible to exercise since I was working on a project or writing a paper nearly every night. I was also sick for two weeks before finals. Through this, however, I managed to somehow lose weight despite lack of exercise. I think I was eating much less due to being so busy. The holidays set me back a few lbs, but I am back on track, and determined to lose another 20-30 lbs by Rosie's wedding date.

I have found that exercise is the key to weight loss. Anyone who ever told you you could safely lose 50 lbs and keep it off by dieting alone is lying. I try to do intense exercise at least 5 days a week. I am not on a super strict diet. I eat as healthy as I can during the week, and usually splurge a little on the weekend. If I want a bite of something sweet, I have it (just not the entire tub of ice cream...). If I were more strict I might lose weight more quickly, but its all about balance in order to be happy and enjoy life. If you haven't yet made the commitment to get healthy, 2011 is the perfect opportunity. But don't wait til after new years. Start today! Seriously. You only have one body. Even if you don't need to lose weight, its important to make sure that your heart is in good shape. Here are ten tips I have learned, that will hopefully help you as well:

1)Go buy an exercise DVD! I cant afford a gym membership, as I'm sure many of you can't either. Many workout DVDs cost $10-$15 at Walmart. Don't feel like you have to complete the entire workout right off the bat. Do as much as you can without stopping, even if it is only 10 minutes to start with. You will build endurance over time.

2)Exercise at least 5 days a week! Also, make sure that the exercise you are doing is cardio. You should be sweating a lot by the end of your workout! Strength training is important, but cardio burns fat and strengthens your heart. (Jillian Michaels usually incorporates both into her workouts)

3)Measure your food and caloric intake for the first two weeks. This will give you an idea of how much you are actually consuming as opposed to how much you need to eat. Remember, to burn one pound of fat per week, you need a deficit of 3,500 calories per week.

500 calorie daily deficit x 7 days = 3,500 calories (1 lb lost)

Don't know how much your body naturally burns each day? Try this calculator: http://caloriecount.about.com/cc/calories-burned.php Take the number it gives you, then subtract 500 calories. This is about how much you should consume per day in order to lose weight at a healthy rate. After a while, you'll be able to eyeball food portions better (besides, measuring food becomes a pain in the ass after two weeks...)

4)After you work out, eat a small amount of protein to help your muscles recover. I usually have a low fat cheese stick or protein shake. Also, drink lots of water!! (the more water you drink, the less you retain. Hence, the less you weigh)

5)Eat small healthy snacks between breakfast and lunch each day to keep your metabolism going. Your metabolism slows in the afternoon and evening, however, so try not to snack after lunch. A cup of black coffee or unsweetened tea in the afternoon can help suppress your appetite.

6)Remember that your body weight will fluctuate due to many things such as water retention and muscle gain. The first several lbs will come off quickly, then the weight loss will slow down. Don't get frustrated if you hit a plateau, or you gain a pound or two back. This is normal. Just keep at it. Weigh yourself often (and naked for your true weight) to keep an eye on any fluctuation. Its a lot easier to take off an extra 2 lbs that you gained back than an extra 10.

7)If you hit a plateau, don't panic or give up! You just need to slightly alter what you are eating and/or your exercise routine. I would recommend extending the time you work out. If you are able to exercise for 20 minutes without stopping, add an extra 5-10 minutes. This will help kick start your body again.

8)Do not reward weight loss goals with food! This is a slippery slope and is often counter productive. Instead, do something else for yourself, such as a manicure, a new clothing item, a long bubble bath with candles, etc.

9)Document your progress in a journal to help you stay on track. It is always rewarding to look back and see how far you have come! Taking pictures along the way can help you see progress made.

10)Ask yourself why you want to lose weight and keep this reason in mind. It's OK to want to lose weight to look good in a bikini, but there are a lot of other really important reasons to keep in mind:

*more energy
*lower blood pressure
*reduced risk for diabetes and heart disease
*exercise stimulates the release of serotonin, which can help depression and anxiety
*longer, fuller life to spend with the ones you love


Remember, you only have this one body. It is your responsibility to take care of it. It isn't always easy or fun, but the rewards are many! If you love your body, it will love you back. Make 2011 the best year of your life so far. Your time is now. What are you waiting for??

::olive my love::

The weather is getting colder. That means heaters, blustery winds, and extremely dry skin and hair. There are many deep conditioners and moisturizers on the market, but you can save money by using something you may have in your pantry already. Olive oil is a great way to fight winter dryness, leaving your hair shiny and your skin soft and supple. I know it sounds crazy - I tend to have oily skin and hair, but often times the reason for too much oil production is dryness. You can care for your skin with olive oil for deep hydration during the winter months.

Hot Rosemary Olive Oil Hair and Facial Treatment

- about 1/2 cup of olive oil
- one sprig of fresh rosemary
- a tea strainer
- a shower cap or plastic walmart sack
- a towel

In the bottom of a measuring cup, crush rosemary leaves with the end of a spoon to release fragrance. pour in 1/2 cup of olive oil. Heat in the microwave for about 1 minute. Let steep for about 5 min. Pour through tea strainter to catch all of the roasemary leaves. (You can now transfer into a squirt bottle for easy application, but this is optional. I dont always have one lying around...) Test the oil on your hand to make sure it isnt too hot! Lean your head over the sink or the bathtub and pour the oil a little at a time onto your hair, massaging the scalp. Make sure you get the ends. When your hair is saturated from root to tip, cover with a shower cap or plastic bag, then wrap your head in a towel. You can now use the oil from your hands to massage your face. Gently work in small circles, massaging out and away from the center of your face. After about 5 minutes, rinse your face with warm water and pat dry. You will want to leave the olive oil in your hair for at least 20 minutes. This will allow for full penetration. After the 20 minutes is up, shower as usual. You will probably need to wash your hair twice to make sure you remove all of the excess oil.

*IMPORTANT*
Make sure that if you apply the oil in the bathtub, you spray your shower with a degreaser!!! The tub will be VERY slippery after the application as well as after you shower!!

::challah at ya boy::

I know it has been a while since my last post. Life has kept me away from the computer, but thankfully, not the kitchen! My newest obsession is baking bread. I try to do it every weekend now. There is just something about the smell of yeast that takes me back to my childhood. Today I baked a huge loaf of challah (HAH-lah, חלה)to take over to my in-laws. It is a Jewish bread made with eggs, similar to a brioche. This lovely six braided loaf rose so much it barely fit on my baking stone! I don't have a stand mixer so I did all of the mixing and kneading by hand this time - slightly labor intensive... but worth it! There is another method, though, that
I often use when making bread that works out really well. I turn to my food processor. Yes, you can use the food processor to bring bread dough together! Sounds crazy, but works like a charm and is extremely easy to do. Making homemade bread is such a comforting thing to do on a cold fall weekend. Try this easy recipe and let me know what you think! Happy baking!


Basic White Bread

-½ cup warm water (not too hot!)
-¾ cup cool water
-4½ tsp yeast
-2 tbsp sugar
-2 tsp salt
-¼ cup unsalted butter, melted
-4 cups flour (plus a little extra for a quick kneading)

Stir together sugar, yeast and warm water, set aside to bloom (about 5 min or so). In food processor add flour, salt and melted butter. Pulse a few times. On a low speed, pour in a steady stream of the yeast mixture. Next pour in a steady stream of the cool water. After the dough forms a ball, let processor run for about 30-45 more seconds. Turn out onto floured surface. Knead just a few times, adding a little four if it's too sticky. Heavy kneading is not necessary; just a few turns to make sure the dough is the right consistency. Let rise in a large greased bowl that is covered in plastic until doubled in size (about 1 hour). Punch down, and reshape into a greased and floured loaf pan. Loosely cover with plastic. Let rise again until doubled in size. (about 1 hour) Bake at 350° for about 30-40 min. (should be light golden brown and sound somewhat hollow when tapped)


*Rising times can vary. On the counter top, it should take about an hour to double. Sometimes, though, I am in a bit of a hurry. You can speed up the process by using warmth from your oven. Set your oven to the lowest setting for a few minutes to warm it up a little then turn it off. (it shouldn't be so hot that you can't touch the rack inside) Place the bowl of dough or loaf pan in the oven. The warmth will help the yeast get excited and you can cut your rising time in half!

::muffin me crazy::

I love muffins for breakfast or as an afternoon snack with a cup of coffee, but they are usually extremely fattening. I wanted to create a low fat muffin that still tasted delicious. These definitely hit the mark!

Jessica's Low Fat Banana Oat Muffins

=Preheat to 350º=

*1 cup oats, lightly crushed (you can do this in the food processor, or put them in a freezer bag and roll a rolling pin over them)

*1 cup all-purpose flour

*1 tsp baking soda

*1 tsp baking powder

*1/4 tsp cinnamon

*1/8 tsp nutmeg

*1/2 tsp salt

*1/3 cup sliced almonds (you could also used chopped pecans or walnuts)

*1/2 cup white sugar

*1/2 cup lightly packed brown sugar

*1/2 stick of butter, room temperature

*2 large eggs

*1 tsp vanilla

*2 large overripe bananas, smashed

*1/2 cup plain Greek non-fat yogurt

*2 tbsp milk

Combine dry ingredients: oats, flour, baking soda, baking powder, Cinnamon, nutmeg, salt and nuts. Set aside. In a large mixing bowl, whisk together butter and sugars. Add eggs. Whisk until well combined, making sure you work out any lumps of brown sugar. Stir in vanilla, yogurt, mashed bananas and milk until smooth. Pour in dry ingredients. Gently fold into wet batter with a spatula until just mixed. DO NOT OVERMIX! (That's right, just walk away...) Batter should be lumpy. Spoon into paper-lined muffin tins. Fill each cup almost all the way up. Bake at 350º for 25-30 min, or until toothpick inserted in the center comes out clean. Remove from tins immediately and allow to cool on a rack (your counter top also works if you don't have one).

This recipe yields about one dozen muffins. I had a little extra batter, but I think my tins are a little smaller than standard. They tend not to rise much, so its OK to fill the cups pretty full. You could also add dried cranberries or chocolate chips to this if you wanted. I personally like my muffins to be a little less sweet, so next time I might omit the 1/2 cup of white sugar. You could probably bake this batter in a loafpan as well, just increase the cooking time and do the toothpick test. I encourage you to try my recipe and let me know what you think! Happy baking!

::cast iron 101::

My most prized cooking vessel is hands down, my 100+ year-old cast iron skillet. It was passed down to me from my grandmother, who received it from her father, who received it from his father. Not only is it a piece of family history, it makes magic in the kitchen. Cast iron heats quickly and evenly, and stays hot for a very long time. It can go from stove top to oven, no problem. Its slick non-stick surface makes it perfect for cooking just about everything. There are, however, rules about proper care that you must know in order to achieve a super slick surface and to keep it from rusting or cracking. This step by step guide will give you everything you need to start your very own cast iron love affair.

1)If you want a really good pan, go to an antique shop. Megamarts sell cast iron these days that have been preseasoned. I personally prefer to season the pans myself. And besides it's pretty neat to have something with a bit of history behind it.

2) Once you have your pan, its time to prepare it for seasoning. If it is an antique, chances are it will be dirty and possibly have some rust. Take a scouring pad and scrub the pan in warm mild soapy water. After you have given it a good scrub, immediately dry.

3) Now its time to season your pan. This creates a slick non-stick surface and keeps the pan from rusting. Preheat your oven to 325 degrees. Coat the inside of the pan with shortening, lard or bacon grease. Make sure you get the sides, but there is no need to cover the back side of the pan, just the surface you will be cooking in. Bake for one hour. Remove pan and wipe with a cloth or paper towel to redistribute the fat. Return to oven and bake for another hour. Remove from oven and wipe out any excess fat. This process can be repeated several times to create a stronger bond. Allow to cool completely before storing in a cool dry place.

4) Cleanup is simple but crucial to maintaining your skillet. NEVER, I REPEAT, NEVER put your pan in the dishwasher!!!!!!! (Ladies, make sure your husband/boyfriend knows this too in case he wants to try and be sweet by doing the dishes for you, and ends up ruining your pan...or your expensive wood cutting board......love you baby ;-D )This will remove the seasoning bond, and possibly rust out your pan. Some people say to rinse with warm water, but resist the urge to get the pan wet at all. To correctly clean your pan, remove as much food as possible. Then heat on the stove over medium-low, add a small amount of shortening or cooking oil and a good amount of salt. Take some paper towels or a dry washcloth and scrub the salt around to remove the rest of the food bits and create a super slick surface. Heating the pan will open the pores of the metal and help it clean easier. discard salt and wipe the pan out one final time. Allow to cool before storing.

5)Cooking Dos and Don'ts:

*Cast iron is great for frying, searing, sautéing and baking.

*Try to avoid cooking things in it that have a high acidity level, such as tomato sauce and lemon juice. This can break down the pan and possibly cause it to rust.

*Never put really cold liquid in a really hot pan. Not only could it splash up and burn you, but it could put a crack in your beautiful skillet.

*When baking things like cornbread or biscuits, always melt a little butter in the bottom first to make sure it slides out easily. It also makes a yummy crust on the bottom!

*Do not store leftovers in your pan. This can compromise the seasoning

*If possible, try to clean immediately after use. The longer you let a dirty pan sit, the harder it is to clean later! It can also weaken the seasoning

6) A few ideas for using your skillet:

*frying bacon (make sure to place bacon in a cold skillet with no oil to start!)

*baking biscuits

*cornbread

*searing steak

*searing a roast (before cooking it in a crock pot or dutch oven)

*fried fish

*southern fried chicken

*pancakes

*home fries

*Cinnamon rolls

*gravy

*omelettes

I hope I have encouraged you to adopt and enjoy your very own cast iron skillet! If you have any questions, please feel free to comment. :-)

::into shape, out of sadness::

As we make the change from summer to fall, I am quickly approaching my first 10 lbs lost. I still have a ways to go before I reach my goal weight, but it feels amazing to see results. I am now able to walk/jog a mile around our pond five days a week. When I first started, I could barely do 1/4 mile without feeling terrible. Within the next few weeks I hope to be able to jog the entire mile without stopping. I have started taking Penny with me for the first lap. She really loves it, but I have to take her back to the apartment after a while. She gets tired and has a difficult time keeping up. I have started to see a slight difference in the way my clothes fit. I am so excited to buy new clothes after I reach my goal weight!! Apart from my weight, I feel amazing. I haven't been this profoundly happy since my childhood. Getting into shape has really been an huge mood lifter. It has been so much more effective than any antidepressant I have ever taken. It's like I woke up and flipped a switch one day. Something happened inside me. I cant explain it but I have more motivation, more drive and more love for life than ever before.

::to market, to market::

In my previous post, I mentioned a product called Better Than Bouillon. It got me thinking about all of the different store-bought products I have tested out in the past and the ones I love the most. I thought it would be helpful to share these findings, in case you haven't yet run across them in your local supermarket. I have narrowed it down to my top ten favorite store-bought food items:

1) Mario Black Olive Tapanaude

This has got to be one of my most favorite condiments ever. You can use it on just about anything. It is great on crackers, sandwiches, and pasta. I like to layer it in my lasagna. Yum! Unfortunately, they stopped selling it at the Walmart near my house. Alas, I must look elsewhere.

2) Better Than Bouillon Stock Base

Never buy bouillon cubes ever again. This highly concentrated chicken stock base has so much more flavor. They make an amazing beef stock base too. Wonderful for soups as well as a cooking liquid for rice, quinoa or couscous. I always have this in the fridge!

3) Tapatio Hot Sauce

This seemingly ordinary bottle of hot sauce is proof that big things come in small packages. It is the only kind of hot sauce I have found that does not contain vinegar. The ingredients are simply water, red chilies and spices. Without vinegar overpowering everything, you get the most amazing red chili flavor. Great on just about everything. I have even tried it on vanilla ice cream with surprisingly good results!

4)Reames Frozen Egg Noodles

When I want to make a killer pot of chicken noodle soup, I always buy these frozen noodles. They take a little longer to cook than dried egg noodles because of their thickness. They tend to hold up better and longer without becoming a big pot of mush. These also make amazing beef and noodles. Want a comforting warm meal? Reach for the Reames. (I should be their spokes person. lol)

5) Soy Vay Veri Veri Teriyaki Sauce

This teriyaki is by far my favorite. It is particularly amazing on fish. Sometimes I like to make a marinade with this for salmon. The sugars caramelize beautifully and it has just the right amount of sweetness.

6) Maggi Sweet Chili Sauce

I love this sweet chili sauce, mainly for dipping. Dip chicken strips, pot stickers, egg rolls and more! There are other brands that are just as tasty, but this is the brand I usually get. It is mostly sweet with only a hint of heat.

7) Head Country BBQ Sauce

Now, if you are from Oklahoma, you probably are very familiar with this sweet and tangy bottle of delight. Whether you prefer regular, spicy or hickory smoke, Head country is definitely the best.

8) Wholly Guacamole

I hate it when I plan Mexican night only to find that the avocado selection is less than spectacular. Sometimes they just aren't ready when you need them. Packaged guacamole has always been definite 'NO' to me, but this particular product is better than one might expect. It tastes fresh and very close to homemade. You can even see chunks of avocado here and there, which I love. So next time the avocado bin is a sea of bright green, Wholly Guacamole is the perfect solution.

9) MaraNatha Almond Butter

If you like natural peanut butter, definitely give this almond butter a try. I started eating natural peanut butter because it is healthier and keeps me fuller longer. While peanuts taste pretty good, almonds taste so much better. They are less fatty and have a slightly sweeter taste without added sugar. They have both creamy and crunchy. It is a little on the expensive side, but will last you a long time in the refrigerator.

10) Gladiola Yellow Cornbread mix

I see cornbread as a blank canvas. This particular brand is quick, easy and not sweet (like Jiffy Cornbread). You can mix anything into the batter for more flavor. I love to add cheese, bacon, green chilies, herbs and fresh corn. Its the perfect side to fish, beans or chili.

::couscous me softly::

With Jonathan working late this evening, I was posed with a dilemma as to what to cook for dinner. Cooking for one is tricky and at times seems unworthy of the effort. With a few kitchen staples and a little creativity, you can create a delicious and healthy meal for one with very little effort. Tonight I happened to have some couscous in the pantry. Couscous is one of the most versatile foods ever. You can add literally anything you want according to your tastes. I had a half an onion, garlic, a few mushrooms, yellow squash, a couple of grape tomatoes, dried cranberries, sliced almonds, lemon juice and fresh parsley. I sauteed all the veggies together in some olive oil, added the couscous, chicken stock and lemon juice (you can just use water if you don't have any stock). Just cook according to the package directions. After it finished cooking (literally 5 minutes), I just stirred in the dried cranberries, almonds and parsley. If you don't have as much on hand, no worries. It can be as simple as couscous, onions and garlic and still be great. Fresh herbs or pepper flakes can be added for extra flavor. You can also add last nights leftover grilled chicken. The possibilities are pretty much endless. You may want to make enough for two so that you can have the rest for lunch tomorrow. That is, if you don't go back for seconds! Remember: A well stocked kitchen is a happy kitchen! Here is a list of a few things I like to always have on hand:

*onions
*garlic
*lemons
*Italian parsley
*fresh tomatoes
*parmesan
*Better Than Bouillon chicken stock base (the beef base is also good)
*olive oil
*chili flakes
*canned diced tomatoes
*dried pastas/couscous
*cornbread mix
*frozen chicken breasts
*frozen fish (tilapia)

::wholeheartedly whole wheat::

It's amazing what simple ingredients can create. On tonight's menu, whole wheat linguine with lemon and basil in a white wine reduction (Sauvignon blanc). Very summery, very light, very satisfying. I grew up on white pasta, as I'm sure most of you did as well, but I am beginning to better appreciate whole wheat pastas. They open up an entirely new world of flavor and texture that cannot be achieved through white pasta. The pasta itself is no longer merely a vehicle for rich sauces and condiments. It stands firmly on its own, needing only the simplest and purest ingredients to enhance its hearty, earthy flavor. The finished product is a light, yet filling summer supper. I hope I have inspired you to revisit whole wheat pasta. It is the perfect addition to any healthy diet.



Today's recipe:



*Whole wheat linguine, cooked to al dente
*2 cloves crushed garlic, minced
*1/2 small onion, minced
*2-3 tbsp olive oil
*juice of 1 lemon
*1 cup sauvignon blanc
*fresh basil, chiffonade


While pasta is cooking, saute minced onions with olive oil in a saucepan over medium heat. When slightly softened, add garlic. Saute a few more minutes. Add lemon juice and wine. Return to a simmer. Reduce until thickened. Add salt to taste. Toss linguine and fresh basil in sauce to coat. Serve with a sprinkle of parmesan cheese, if desired. A bit of freshly cracked pepper is also appropriate for an aromatic kick.

::it's that time of the month again::

My new favorite past time has got to be paying bills. Sounds crazy, but it feels so amazing to know that we are almost completely caught up. When Jon lost his job, unemployment was quite a bit less than our monthly bills. I don't know how someone could possibly make a conscious decision to stay on unemployment longer than they need to. It completely sucks. Union jobs require that you sit at home on unemployment and wait for them to tell you to go back to work. It could be for a few weeks or several months. And even if you are sent back to work, you could be laid off again in two weeks if work is slow. We finally got sick of waiting and Jon got an interview for a non union job. I think the coup de grace of this entire thing was when they kicked him out if the apprenticeship for..... well, I'm not exactly sure why. He had extremely high grades and went to class every week. I think it was because he went on that interview.... Well, good riddance. I'm sure unions are good for some people and in some places. It just wasn't the right thing for us anymore. The job he has now at OSU is so much better. He doesn't have to drive an hour every day, the pay is good and he likes the people he works with. I have noticed a positive change in him since he started. Things are looking up. The sight of mail isn't quite as sickening and my blood pressure is in a really good place. If only I could shake this fear I have of mangos, life would be, well, peachy. ~~*

::reuse, renew, rhinestone::

So, in lieu of buying a new book bag for school, I thought I could revamp my old one. Its the only bag I have ever had that wasn't ripped to shreds by the end of the semester. Its actually still in very good condition, no tears or rips in sight. Its pink of course, which I love, but it needed something. I whipped out a sharpie and a few colored pencils and voilà!! In case you were wondering, yes, I am thinking of gluing a few rhinestones here and there. Its not a definite decision yet, though. These things take thought and precise planning.... LOL. So, anyone want me to decorate your back to school tote? Pricing would be based on the size and complexity of the design, and whether or not other accessories are added (such as stones, charms etc). I would say between $5 and $20. Can't beat that, Vera Bradley! Let me know if you are interested. :-)

::too much walking shoes worn thin::

So tonight I got some new exercise/jogging shoes at Walmart. I went for a jog this evening and realized how worn out mine are. The new ones aren't really anything special but they seem to be pretty comfy and supportive. Although I was tempted to grab the Jonas Brothers tennis shoes with the backwards treble clef printed on the side, these were on clearance for $15. Maybe next paycheck. :-/ The jog was short, but felt good. I don't want to push myself too hard in the beginning. I have always hated running in the past because I didn't pace myself. I would push so hard that I would make myself sick. Dumb. If I take it easy and listen to my body, I think I can reassociate jogging with positive feelings. Good vibes are kind of the theme this week. :-)

::nothing is permanent::

This school year marks a big turning point in my life. My last year of college before I am out in the real world, starting my career. Looking back, sometimes I don't know how I managed to get here. It was such a long and difficult road and I wouldn't have made it if it weren't for an amazing support system of friends and family. That being said, I truly feel like I have reached a new and exciting place in my life. I am determined to make this the best, most healthy year of my life thus far. I said goodbye to 6.6 lbs and I feel so much better already. I cant remember the last time I felt this motivated to accomplish anything. Depression has ruled my entire adult life and I am ready to conquer this debilitating condition. It will always be a kind of shadow, lurking around the corner, but now I am better equipped to fight back. There will be weak moments, but nothing is permanent. I am ready to soak up all the wonderful things this life has to give me!