A COMMENTARY FROM THE HEART

TL A COMMENTARY FROM THE HEART (20)If I’m going to maintain this low-carb weight losing lifestyle…  I’ve GOT to get creative!  I thought about all the foods that used to call to me and cause me to go find them.  I say USED TO because I’m talking about FAST FOOD!!!  Cover the kids’ ears, because this could be shocking!

Got ’em covered?  Good.  Okay…  here’s what I want you to do.  Think about your favorite fast food.  Mine is the Market Fresh Turkey & Swiss Sandwich at Arby’s.  Now – what ingredients do I need to say NO to?  The bread…  I have to say NO to the bread.

As far as I can tell, the rest of that sandwich is amazing and legal.  Sliced turkey, sliced Swiss cheese, tomato, red onion and romaine lettuce.  Instead of a traditional salad dressing, I mix mayo and Dijon mustard together and put it in the salad bowl.

And here’s what it looks like:IMG_1502It’s a happy little low-carb lunch!  I didn’t use romaine lettuce because I already had iceberg.  I made this salad for a fraction of the price they charge for the sandwich at Arby’s – and I’ll have enough stuff to make this a few more times!  Yay me!  Success!

There are sub shops that will make any of their sandwiches into salads for you – but you have to ask because some of them don’t have that information posted.  Most restaurants will bend over backwards to make substitutions for you, but ask if the change will cost you extra.  Different places have different policies and it’s best to be on the safe side.  You don’t want to get a big surprise on your check at the end of the meal.emergency-309727_1280

In the KEEP MOVING department…  so far, so good.  I’m going to Planet Fitness 3 days a week and working on the treadmill for 15 minutes, the bike for 15 minutes, leg machines at 20-50 pounds, arm machines at 20-30 pounds and ab machines at 20 pounds – and those things kill me – just being honest.

I’ll never be a skinny person, but I’m doing the best I can.  There are some pretty awesome rewards for being consistent with diet and exercise.  I don’t know why I doubted that it applied to me, but…  surprise – it does!  I’m pretty happy and very pleased that my blood glucose levels and A1c are in normal range.  🙂

 

 

 

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NATIONAL FIG WEEK

TL NOVEMBER 1-7 IS NATIONAL FIG WEEK

Are you under the mistaken idea that spinach salad can only be made with strawberries?  What do you put in it when they are out of season?  Here’s my resolution – make a traditional spinach salad with FIGS!

Doesn’t that sound good?  It really is – and I think the figs are sweeter tasting than the strawberries.  It’s the fall alternative to a summer fave!

SPINACH SALAD WITH FIGS

Serves 8

INGREDIENTS:

Salad

2 – 6 oz. bags baby spinach

1 12 C. dried figs, quartered

1/2 C. dried cranberries

1/2 C. sliced almonds

1 Granny Smith apple, cored & thinly sliced

Dressing

3 Tbs. pomegranate juice

2 Tbs. red wine vinegar

1 Tbs. honey

1/2 tsp. salt

1/8 tsp. black pepper

1/4 c. olive oil (not extra virgin)

DIRECTIONS:

Salad

Place spinach in large salad bowl.  Top with figs, cranberries and almonds.  Cover and chill.  Add apple slices just before serving.

Dressing

Measure and whisk together pomegranate juice, vinegar, honey, salt and pepper into small mixing bowl.  Add oil in a slow steady stream, whisking all the while until blended.

Serve salad with dressing on the side.

Let the world slide, let the world go; a fig for care, and a fig for woe!  If I can’t pay, why I can owe, and death makes equal the high and low.  – John Heywood
Amid the heavy autumn meals you will most assuredly partake in, maybe this could be a light, healthy alternative at some point when you feel like you can’t have one more slice of pumpkin pie.  Wink!  😉

A COMMENTARY FROM THE HEART

TL A COMMENTARY FROM THE HEART (31)

I’m always interested in new recipes that may help me along my weight loss journey.  Most people are looking for healthier ways to eat foods that are typically unhealthy.  I was tickled to see this recipe from Raymonde Bourgeois from Swastika, ON in the April / May 2015 issue of Taste of Home magazine.  It’s PIZZA – and it’s perfectly legal – YAY!!!

Spinach & Artichoke Pizza

Prep:  25 minutes

Bake:  20 minutes

Makes 6 servings

Crust:

1 1/2 to 1 3/4 cups white whole wheat flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup beer or nonalcoholic beer

Toppings:

1 1/2 tsp. olive oil

1 garlic clove, minced

2 cups (8 oz.) shredded Italian cheese blend, divided

2 cups fresh baby spinach

1 can (14 oz.) water-packed quartered artichoke hearts, drained and coarsely chopped

2 medium tomatoes, seeded and coarsely chopped

2 Tbsp. thinly sliced fresh basil

  1. Preheat oven to 425 degrees.  In a large bowl, whisk 1 1/2 cups flour, baking powder, salt and dried herbs until blended.  Add beer, stirring mixture just until moistened.
  2. Turn dough onto a well-floured surface; knead gently 6-8 times, adding additional flour if needed.  Press dough to fit a greased 12″ pizza pan.  Pinch edge to form a rim.  Bake 8 minutes or until edges are lightly browned.
  3. Mix oil and garlic; spread over crust.  Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes.  Sprinkle with remaining cheese.  Bake 8-10 minutes or until crust is golden and cheese is melted.  Sprinkle with fresh basil.

Per serving:  290 calories, 10 g fat (6 g sat fat), 27 mg chol., 654 mg sodium, 32 g carb, 5 g fiber, 14 g pro.

Diabetic Exchanges:  2 starch, 1 medium-fat meat, 1 vegetable.

For some diabetics, this may seem like more carbohydrates than you really want.  We all know that most of that is because of the pizza’s crust.  These toppings would make an awesome salad!  It might be a better plan for you to put all of these toppings in a bowl and eat them with a few crackers.

The redeeming quality of this pizza is that it is…  you know – pizza!  Eating a carbohydrate free diet is unsustainable and there are times when you just need pizza crust.  This healthy alternative is for those times.  Enjoy some guilt-free pizza soon!  🙂

 

A COMMENTARY FROM THE HEART

TL A COMMENTARY FROM THE HEART (31)

THE EAT-O-RAMA

I hope and pray that you had a wonderful 2013! If you’re anything like me, you gained a little weight between October 31st and the end of December. The family foodie times can really take a toll on all of us. Since I am a type 2 diabetic I really need to get back on that diet horse – and fast! My last A1c was 7.5 which is still considered “uncontrolled” according to my doctor. It needs to come down one more point by March 20th. I can get it there – but to maintain that number is the tricky part for sure!

If you want to jump on the new year “salad wagon” with me, climb aboard! I could use all the support I can get! I will be searching for great salad recipes because let’s face it – if we have to eat the same salad over and over, we won’t stick with it! We’ll get bored with it and quit. Food, like life itself, should be cloaked in anticipation! I enjoy eating and will not give up the variety of tastes and textures available. There must be a way to be healthy without giving in to boredom! I know I need to take care of myself. I just want to do it with foods that taste good – is that too much to ask?

Years ago I embarked on a grapefruit diet with a group of co-workers. We drank a small can of grapefruit juice before eating salads for lunch. I was quite successful, however, the diet was unsustainable. One simply cannot be in that sort of food rut forever. If they are then I feel very sorry for them! I’m taking another run at this diet thing – this time – I will eat salads but it will never be the same one two times in a row! Skip the grapefruit juice and drink water instead, I think. Worth a shot. I will not stop trying to get this weight off as long as I live!

Grapefruit, Almonds & Goat Cheese Salad with Citrus Vinaigrette
SERVES 4
1 head bibb lettuce, torn into pieces
1 large grapefruit, sections removed, juice reserved
1/3 cup chopped almonds or pumpkin seeds
2 oz. Montrachet goat cheese, crumbled (abt. 1/4 cup)
Salt & pepper to taste
1/2 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
1 bunch radishes, thinly sliced

1. Arrange bibb lettuce, grapefruit sections, radishes, almonds and crumbled goat cheese in a large bowl.

2. Dressing: Add salt, pepper and mustard to reserved grapefruit juice (you should have about 1/4 cup) and whisk. Add olive oil and whisk to combine. Pour over salad when ready to serve.

Well, this should be a great break from all the candy and heavy foods we have eaten since last Halloween! Enjoy! 🙂