Saturday, November 1, 2008

Weighing In on Weight

Okay, kids -- here's the official weigh-in results. After four weeks of Weight Watchers (and eating healthy and exercising) my weight is 233.9 pounds. My last recorded weight was 238.9 so I'm down five pounds. Now, I know that isn't a lot, but I feel good (aside from the nasty cold Dawson gave me), my clothes seem to fit better and I'm a little more confident about myself.

These are all amazingly good reasons to stick with it.

I've had a few days where I've decided not to record what I put in my mouth, and ultimately it's because I'm learning to listen to my body and not worry about making "mistakes" with this diet. And really, I don't know if I'm dieting so much - I'm really making a conscious decision to be healthy.

To congratulate myself on sticking to the program, I bought myself a new Yoga DVD. This is the first time I haven't rewarded myself with some sort of sugary treat.

Although, it really is difficult to NOT raid Dawson's Halloween candy. Willpower, activate!

Thursday, October 9, 2008

World Egg Day: Vegetable Fried Rice with....Eggs!

Eggs. Incredible. Edible. I heart eggs. You've got that little jingle in your head now, don't you?

It's true, eggs are one of my most favorite foods. I like mine hard-boiled with a sprinkle of salt and pepper on top. My husband prefers his eggs fried with bacon and slapped on slice of toast. Dawson won't eat them unless he doesn't know they're eggs.

Which is why he loves fried rice with a few eggs scrambled in for good measure. He just thinks it's "big and puffy rice." In honor of World Egg Day, we decided to make a batch of egg inspired dish.

(We found our Vegetable Fried Rice recipe in the Around the World Cookbook that I got at a cultural fair at the local high school. I love this cookbook because the recipes are designed with kids in mind. Nearly all the recipes are easy for kids to make, with parental supervision of course. Unfortunately, Dawson wanted nothing to do with the chopping and cooking so as usual, I stepped in.)

This dish is so delish, I just have to share it with you. I promise, no more rhyming.

Our Ingredients:

3 tablespoons vegetable oil (I use EVOO. See that? I just channeled Rachael Ray.)
1 small onion, chopped
1 small red pepper, chopped (I use half red and half green)
1 garlic clove, minced
2 cups cooked white or brown rice (we use brown)
1/2 cup green peas (I use less, picky child and all)
1 carrot, peeled and finely shredded (I julienne my carrot so that I can feel like a real chef)
2 large eggs
(we sometimes use 3)
3 tablespoons soy sauce

Cooking Instructions:

1. Heat 2 tablespoons of the oil in a wok (or large frying pan) over medium-high heat. Add the onion, peppers, and garlic. Cook, stirring constantly, until softened, about 3 minutes.

2. Add rice, peas, and carrot. Cook, stirring constantly, until vegetables are tender, about 4 minutes.

3. Push the cooked ingredients to the edge of the wok. Add the remaining 1 tablespoon of oil to the side of the wok. Crack in the eggs and stir until scrambled. Slowly stir the rice mixture until blended.

4. Add the soy sauce, cook stirring constantly, until well blended, about 1 minute. Serve hot.

Mmmm. Yummy scrambled eggs...err..."puffy rice."

And egg inspired dish that is truly delish! (Okay, so I fibbed. I like to rhyme.)

Don't forget the soy sauce!

Sunday, September 28, 2008

Weight and BMI

Okay, so I had a body composition done, and my BMI is 40. Not good. My weight is 238.9 pounds. Yuck.

So here's the goal:

Lose 100 pounds at a gradual pace.

Goal weight: 145 pounds.
Goal BMI: 20

Saturday, September 27, 2008

Induction - Day One

Okay. So it's Day 1 of the Modified Atkins/South Beach/Low Carb Journey. We'll call it the Induction Phase, because I'm more familiar with Atkins than South Beach. This is the phase that lasts two weeks, to jumpstart weight loss.

Today I ate the following:

2 hard boiled eggs - 2 carbs
2 baby carrot sticks - 2.5 carbs

2 cups mixed greens - 2 carbs
1 cup alfalfa sprouts - 1 carb
2 T. salad dressing - 2 carbs
1 c. cucumber - 1 carb
splash of lemon juice - 0 carbs
1 t. bacon pieces - 0 carbs
1/4 c. cheese - 1 carb

8 oz. lean sirloin beef steak - 0 carb
1 small steamed red onion - 4 carbs
1 oz. cheddar cheese slices - 1 carb

4- 8 oz glasses water
1 - 16 oz glass of water with crystal light flavoring

Surprisingly, I didn't feel as hungry as I thought I would. Each time a craving for carbs came on, I slammed a glass of water, or Crystal Light flavored water. That seemed to make me feel like I was getting sugar. It's a good weight to trick the taste buds, since CL has no carbs or sugar.

Belly Hungry For Sure

For the last 18 months, my husband and I have been trying to conceive our second child with no success. Because of my diagnosis of PCOS (polycystic ovary syndrome) getting pregnant is difficult for me. Part of the problem is that I'm overweight, a symptom of PCOS. Even while I was exercising regularly, eating healthier foods and making better health choices, the weight came off in phases, and I often hit plateaus.

After reading some books about PCOS, I discovered that the low-carb lifestyle is the best natural treatment to alleviate my symptoms and hopefully reverse my condition and jumpstart ovulation. Many of you know that I tried the Atkins diet in 2003, and lost 40 pounds which helped me to get pregnant with Dawson in January of 2004.

While I'm not ready to go drastic Atkins again, I am trying to follow the South Beach diet and to incorporate the healthy choices I've been making into my new, healthier lifestyle.

Since I'm too busy to post regularly about this journey on The Dana Files, I decided to hijack my food/recipe blog (this here Belly Hungry) and post updates here. It's quite funny because this Belly Hungry title couldn't be more right for this new weight loss adventure.

Let the journey begin!

Monday, June 16, 2008

Summertime Risotto

1 pint cherry tomatoes
1/4 cup olive oil
1 tsp minced garlic
1 small onion, diced
2 cups diced zucchini
1/4 cup fresh lemon juice
1 lb arborio rice
1 cup dry white wine
2 to 3 cups nonfat chicken broth
2 tbsp light butter
6 tbsp grated Parmesan
18 sea scallops
1 bunch parsley, chopped (optional


Tomatoes Heat oven to 250°. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour.

Zucchini Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes. Puree zucchini mixture in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside.

Risotto Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in zucchini puree, butter and cheese. Set aside.

Scallops Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.


488 calories per serving
14 g fat (3.5 g saturated)
68.5 g carbs
3 g fiber
16 g protein
Serves 6


Sunday, June 8, 2008

I'm No Rachael Ray, So I Married Alton Brown

Cross-posted from The Dana Files.

I'm not a horrible cook. I'm not the world's greatest chef, either. It's safe to say I can turn on the oven, boil water, and make almost any basic recipe given to me. I have a vast collection of cookbooks and I love to dig them out of the back of my pantry to try something new on occasion, but for the most part, my husband is the master chef of our kitchen.

When we were first married, I cooked dinner every weekday. My husband always seemed to eat what I prepared and never complained, however, as a former line cook in a popular local restaurant, he always took it upon himself to educate me on cooking techniques and ways to "doctor up" my favorite dishes.

I always say if it ain't broke, don't fix it, and it started to irritate me that my loving spouse had a "suggestion" for every meal I made. After a few years I decided to hand over the reigns. If he was so smart, he could do all the cooking, right? In fact he thinks he's the greatest chef in our town and often refuses to go to restaurants because he could cook a meal ten times better. (This is probably why we haven't gone to Chili's in ages. He insists on outdoing their baby back ribs.)

After Dawson was born, I barely had time to shower let alone stand in the kitchen over a hot stove for 30 minutes. Then I discovered Rachael Ray and fell in love with her 30-Minute Meals. Her cookbooks are my favorites, because when I do have to cook, she makes it quick and somewhat easy. I've even caught myself saying, "Yummo" and using a garbage bowl.

My husband, a FoodNetwork addict, would frantically write down recipe ingredients from these shows, and then try to recreate the culinary masterpieces. He will spend hours watching Alton Brown on Good Eats, and he has a secret crush on Giada De Laurentiis.

A few years ago, I thought it would be fun to make an Emeril recipe for coconut shrimp. I bought all the necessary ingredients, made the batter with the flaked coconut and proceeded to line the coated shrimp in rows on a baking sheet. I was so impressed with myself, until I realized I forgot to clean the shrimp veins. My husband assured me we wouldn't die from eating shrimp poop, but it took me a good three weeks to eat the little crustaceans again.

These days, my "cooking" consists of visits to Subway, and Dawson doesn't seem to mind. (Of course my know -it-all husband insists he could make a better sub at home. He probably could.)


This post was written for Parent Bloggers Network as part of a contest sponsored by the American Egg Board.

Sunday, February 17, 2008

Home Cooking

In an effort to eat healthier and slim down, I decided to eliminate fast food and do all my cooking at home.

This morning, I had scrambled eggs with tomato and spinach, and a side of low sodium/no sugar added bacon. I also had a small glass of Simply Apple juice. It is delish!

Then for lunch I made a turkey sandwich with cucumber, tomato, cheddar cheese, avocado and a little mustard, on 12-grain bread. It was so healthy and yet so good.

I really don't have recipes for these, I sort of just threw them together. If anyone would like step by step instructions, leave a comment and I'll do my best post them here.

Monday, January 21, 2008

French's Crunchy Onion Chicken

We had this for dinner this weekend. I got the recipe from the French's website. It was easy and delicious, and even the very picky three-year-old loved it!

Prep Time: 5 minutes
Cook Time: 20 minutes

1 1/3 cups French's french fried onions
1 lb. boneless skinless chicken breasts
1 egg, beaten

Crush french fried onions in plastic bag. Dip chicken into egg; then coat in onion crumbs. Bake 20 minutes at 400°F until cooked through.

For more recipes, go to

Friday, January 4, 2008

Best Ever Burgers

2 lbs. lean ground beef
1/2 cup Teriyaki sauce
3 T. instant minced onion
6 hamburger buns

Thoroughly combine beef, 1/4 cup teriyaki sauce and onion; shape into 6 patties. Cook on grill 3 inches from hot coals, 3 to 4 minutes on each side, or to desired doneness. Brush burgers frequently on both sides with remaining teriyaki. Serve onhamburger buns. Or, brown on both sides in small amount of olive oil to desired degree of doneness. Just before serving, brush patties again with teriyaki sauce.

Makes six 1/4 burgers.