How to Lose Weight while still being friends with Cookies

Since having Sage I have lost 50 pounds and I wanted to document how I did it and why I did it so next time I have a baby I can look back and realize I can do hard things.  Because it has been hard; mentally, spiritually and physical! I have debated about publishing this post for a while.  If you choose to read this novel (it's long!) I hope it gives you courage, ideas and hope.

After having Sage, I was 175 pounds.  I worked so hard to stay fit during her pregnancy but somehow managed to gain 5 more pounds with her than I did Crew….how is that fair?!?!  (In reality, I still had 5 or so extra pounds from Crew’s pregnancy I never got rid of so I started at a higher weight..ugh…guess I can’t really blame anyone but me for that….I digress…) I always lose about 20 lbs of water weight within the first few days which left me with 30 lbs I had to lose on my own.  I felt gross, hated taking pictures, and had 2 shirts that fit.  Postpartum kicked in, I couldn't work out until I healed and used food as a comfort and distraction. 

One month after having Sage (don’t I have the cutest family ever!!)

Every day I would say, “I will eat better tomorrow” or “I already ate one bad thing, might as well just make a day out of it”.  The list goes on of excuses.  My biggest one was “I deserve this”.  It had been a hard day or I was so tired or on and on….I ate what I thought I deserved and ironically when I was done felt more undeserving and worse about myself then before eating my “prize”.  For months I did this until I finally realized that for me, FOOD SHOULD NEVER BE USED AS A REWARD.  I had food up on a pedestal, something that would make me happy and something I deserved.  When I heard people say, “Food is fuel” I would just look at them and think, you really need to live a little and enjoy life and food.  Food was my coping mechanism for depression and stress and it wasn’t helping me.  6 months flew by and although I was working out again, I had only lost 5 more lbs.  After feeling gross for so long, motivation finally kicked in. I knew I needed to change.  So here is what I did in a nutshell:

I worked out and watched what I ate.  I didn’t go on a diet, I didn't stop eating certain things, I just made little steps towards being healthier. 

January 2014 - 6 months mark

I continued running and starting doing yoga and kickboxing again for cross trainer.  Working out is a big therapy for me so I worked hard not to miss my work outs and signed up for a half marathon to have something to work towards.  Having a race made me feel accountability.  I couldn’t skip my work outs or the race would be misery. I also found having someone to run with made a huge difference.  Working out on my own meant no willpower but when I went with someone I couldn’t just stop because I was bored.  It made a HUGE difference.  I will forever be grateful for all the ladies who are willing to run with me despite rain, heat, grumpiness, or cold!

I control my sugar intake.  No one needs 3 desserts or treats in a day.  You don’t really need one every day.  Treats are just that now…treats, special things for special occasions.  Not something I just eat because I am bored.  I normally try to eat treats on birthdays, get togethers, or holidays only; however, if we are watching a movie and I really want a cookie I eat one….ONE.  Not 5 or 10.  (I once ate so many cookies in high school I threw up, okay you didn’t need to know that)  Eric and I also don’t eat after 9 PM at night.  We were eating so much junk at night and then going to bed so it could all turn into fat.  I started sleeping better and feeling better once we cut off food at 9.  I also don’t buy treats.  If we want a treat, we either make it or go out together and buy it. 

I buy less processed foods.  Cheetos used to be another one of my favorite foods.  Once I stopped buying so much processed food though I no longer love them.  It is amazing what your body adjusts to.  When I eat greasy gross food, healthy doesn’t sound good.  But when I eat healthy, unhealthy food loses its appeal.  I pay attention to chemicals in my food and therefore don’t buy low fat or fat free.  We eat normal full fat food.  Full fat food does not mean McDonalds or fast food.  I really like to know the ingredients in my food so I make most of what we eat for our meals.  Notice, I didn’t say we don’t buy process foods at all.  We do it in moderation.  Sometimes I throw a digornio stuffed crust pizza in the oven and serve it with a salad for dinner….I am human!  J 

Meal planning is a must.  I always go to the grocery store with 7-15 dinner meals on my list and we snack on fruits, veggies, nuts or cheese instead of cookies, chips, or whatever else.  I try to only eat 3 meals a day…that’s what works for me.  Snacks are what expanded my waistline most. I put on my plate a regular sized dinner…not one for a starving teenager and eat until I am full.  With this said, we still go out to eat and I eat whatever I want (I don’t ever get drinks or desserts but that is personal preference.)  Eating out is a special occasion to me since we don’t do it very often.  If you eat out more often, don’t treat it like that.

Drink a lot of water.  I tried to have water be my family’s primary drink.  When I drink carbonation it feels like my bones are being sucked dry and my teeth feel sugary and gross.  Juice isn’t taboo but I like to limit it too since they it is high in natural sugars. 

Go to sleep and fake it til you make it.  I once heard someone say put on your workout clothes before you decide if you are going to work out.  I don’t recall every finishing a healthy meal or a run and thinking, “that was a waste of my life”.  I have sooo many times thought, “I really wish I didn’t eat that or why did I stay up so late?”  It took me two months before I liked running.  It was kind of like death until that point…..DON’T YOU DARE GIVE UP!!  Healthy habits are just that…habits.  Do habits form over night?  Never.  But they do form as you keep trying.  Get enough sleep so you can function and be rational. 

Pray for help and talk about your goals with people.  I told everyone about the Oatstraw tea I found for my depression, I share recipes I find that are healthy and good, if I was discouraged I would call my mom or talk to my sister or a friend.  The insight and advice I got helped me keep going.  When I finally lost my weight, in my head I still felt chubby.  It took a lot of positivity and support from Heavenly Father and my loved ones to feel good inside too.  Every time I thought, “this is just the way I am, or this is just a trial I have to deal with” I realized that was Satan telling me to give up.  I will not let him win.  I prayed and fasted for help and I got it.  Never forget you control your life and choices and there are so many people willing to cheer you on and help you succeed.

So that is how I did it.  A little after Sage turned 1 I reached my weight goal.  I felt good, food didn’t control me, and the whole food is fuel thing makes a little more sense.  What I eat is how I feel.  I don’t really want to feel like a soggy French fry or a giant chocolate cake.  I would rather feel like a strong carrot  J  (that was a joke) In all reality, I would rather feel like me. I will probably never be super skinny but that is okay.  My perfect balance lets me keep my cookies aka happiness and stay healthy at the same time.  So go find your perfect balance and never be afraid to ask for help.   In the end, my journey taught me how to be healthy and happy not at a certain weight but with the choices and decisions I was making about my health.  I will keep learning, keep starting over (everyone has those days) and moving forward.  I am so grateful for my health and that I can keep up with my kids, feel the Spirit, and make a difference in the world because I am okay with me. 

September right before lotoja – 15 months after I had Sage

Breakfast Ideas:

Bolthouse smoothies are awesome.  I buy the big ones and drink about 8 oz when I am rushing out the door a lot of mornings.  They fill me up and keep me going until lunch. 

Oatmeal is really filling, (I like oatmeal with raisins or apples and cinnamon)

Eggs with cheese

Lunch:

Leftovers, salad, or whatever my kids are eating.  I do not eat their leftover food though.  I don’t need 3 lunches! 

Dinner:

Whatever I want….I just eat a normal meal size and don’t have dessert most nights.  Dessert is not a requirement!  I cook with heavy whipping cream too… gasp!  Mmm….I mix up our menus a lot which some people say is a no no for losing weight but I love cooking and variety.  I pick 3-4 heavier meals for the month and try to stick to healthier options the other nights. 

Snacks:

If you are dying of hunger…then stop already!  Fruit, veggies, nuts, cheese are our go tos….real foods….not packaged stuff.

Hibachi Chicken and Veggies

Have you ever been to Benihana?  I love everything about the restaurant; especially the onion volcano.  I always wondered how such a simple meal could taste so good.  I saw this recipe on Supper for a steal  and knew I had to try it.  It is so good, easy, and flavorful!  Perfect combination!  This is also a great way to use up all your summer squash so save this recipe for when zucchini and squash are coming out your ears in a few months!

Feel free to substitute any vegetables out or in.  You can also take the chicken out completely (if you do, add a little lemon juice to the veggies.)  

Ugh...I just realized the picture I took didn't actually take so you are getting a picture from supper for a steal instead.  Photography just isn't in my blood....

Ingredients:

For the chicken

• 2-3 chicken breasts, cubed
• 1 tbsp vegetable oil
• ½ tsp sesame oil
• 1 tbsp butter, melted
• 3 tbsp soy sauce
• 2 tbsp lemon juice
• salt & pepper to taste

For the veggies

• 1 tbsp vegetable oil
• ½ tsp sesame oil
• 1/2 large white onion, halved then sliced
• 3-4 zucchini, cut into sticks
• 8 oz sliced mushrooms
• 1 tbsp butter, melted
• 2 tbsp soy sauce
• salt & pepper to taste

Directions - you will use a large electric skillet or a big pot

1. Heat up skillet to medium heat.  Add vegetable and sesame oil to skillet.  In a small bowl combine soy sauce, butter, lemon juice, salt, and pepper. Toss chicken in the skillet and drizzle sauce over.  Sauté 6-8 minutes until chicken is no longer pink.
2. Combine the butter, soy sauce, and salt and pepper in bowl. Add both oils for veggies, all the veggies, and sauce in with the chicken.  Cook until vegetables are tender. *Note:  If you don't cook the vegetables all the way they don't soak up the sauce as well.  You don't want soggy zucchini but let them cook a little bit for the best flavor!
3. Serve over rice and enjoy a relatively guilt free meal!

Gouda Mac and Cheese - Fancy Style

My husband and I discovered Pizzeria 712 recently.  They have a Gouda mac and cheese that is to die for.  They also use fresh, local ingredients including produce from the farm I work for La Nay Ferme.  (Shameless plug for La Nay Ferme....if you aren't a CSA member yet, you should join today!)  Anyway, I have been craving their mac and cheese everyday so I decided to recreate it Laci-style.  I hope you enjoy my version on Gouda mac and cheese!

(Both these pictures are pre-bake....so image this gooey, golden, and baked to perfection...mmm)

Fancy Gouda Mac and Cheese

1 box any shape pasta you like

2 T. butter

2 T. flour

1 1/2 C. milk

8 oz Gouda cheese

8 oz mushrooms

1/4 C. to 1/2 C. bacon, crumbled

1 bunch asparagus, cut into 1 inch pieces

3 chicken breasts, cooked and cubed

Bread crumbs - panko

1 T. olive oil

Cook pasta, drain and set aside.  Cook mushrooms, and bacon in skillet.  Add asparagus for last 2-3 minutes, drain, and set aside.  Combine flour and butter in saucepan and stir for 1 minute.  Add milk and let it come to a boil.  Add cheese and season with salt and pepper to taste.  Add vegetables, chicken, and cheese to noodles and stir to combine.  Pour into 9x13 pan.  Combine oil and bread crumbs in bowl and top pasta.  Bake at 350 for 15-25 minutes or until golden and bubbly.  Enjoy!!

The Best Chocolate Chip Cookies in the Universe

Chocolate chip cookies are one of my favorite foods.  Kind of ironic for a girl who shouldn't eat sugar.  Every holiday I am allowed to "cheat" and eat sugar so I make a batch of cookies for every holiday.  (No, I do not make up holidays when I am craving my cookies.  :))  This recipe is my go to recipe and I have yet to find one that taste better.  Any type of chocolate goes well inside.  Last time I added a Symphony candy bar with some milk chocolate chips....dangerously good.  Please note I finally took my own pictures of the food and you can see why I don't like to...I'm not good at it.  Oh well, try these and you will never use another recipe again.

Oversized Bakery Chocolate Chip Cookies (from Worldwide ward cookbook Secret Recipes)

2 C flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 C butter, slightly melted or softened

1 C brown sugar

1/2 C sugar

1 Tbsp. vanilla extra

1 egg

1 egg yolk

2 C. chocolate chips (any kind or any candy!)

Preheat oven to 325 degrees.  Mix flour, baking soda, and salt together; set aside.  Mix softened butter, brown sugar, and sugar until well blended.  Add vanilla, egg, and egg yolk and mix until light and fluffy.  Add flour mixture and stir until just blended.  Stir in chocolate chips.  Drop cookie dough 1/4 C. at a time (or use big cookie scoop) onto cookie sheet.  Cookies should be about 3 inches apart.  Bake for 12-15 minutes or until edges are lightly browned.  Makes about 32 cookies.  Do not overcook!!  I usually pull them out before they look all the way done. 

Salted Caramel Chocolate Cake

Sweet and Salty Cake 

This cake takes some time but it is worth it.  I prefer it cold because it is a little too rich warm/room temp.  This recipe is slightly adapted from Whisk Kid. If you have a big crowd to please and aren't afraid of a time commitment you need to try this cake.  Even my husband, who doesn't like chocolate, asked for a few more bites!
(I used special dark cocoa and semi sweet chocolate but milk chocolate would also be awesome!)

Salted Caramel

1/2 c water
1 c sugar
2 Tbsp light corn syrup
1/2 c heavy cream
1 tsp sea salt
1/4 c sour cream

Combine the water, sugar, and corn syrup in a medium saucepan with tall sides, stirring to combine. Set over high heat and bring to a boil. Cook until the mixture reaches 350F on a candy thermometer, about 10 minutes.

Meanwhile, in a small saucepan, combine the cream and salt. Bring to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove the cream from the heat and set aside.

When the caramel has reached 350F, remove it from heat and allow to cool for 1 minute. Carefully add half of the hot cream to the caramel (it will bubble) and whisk quickly to combine. Add the remaining half and whisk to combine. Whisk in sour cream. 

Cool the caramel completely and store in an airtight container, refrigerated, for up to 3 days.

Whipped Caramel Ganache

1/4 c water
1 c sugar
2 Tbsp light corn syrup
1 lb dark or milk chocolate, chopped
1 1/2 c heavy cream
2 c butter, cut into tablespoon-sized pieces, softened but still cool

Combine water, sugar, and corn syrup in a medium saucepan with tall sides, stirring to combine. Bring to a boil over high heat and cook until the mixture reaches 350F on a candy thermometer, about 10 minutes.

In another small saucepan, bring the cream to a boil. Remove from heat and set aside.

When the caramel mixture has reached 350F, remove from heat and allow to cool for 1 minute. Carefully add half of the hot cream to the caramel and whisk to combine. Carefully whisk in the remaining caramel and allow to cool for 5 minutes. 

Place the chocolate in the bowl of an electric mixer and pour the slightly cooled caramel sauce over the chocolate. Let sit for 1 minute. Slowly begin stirring the mixture, but hand, from the center out until the chocolate is melted and smoothed.

Attach bowl to an electric mixer fitted with the paddle attachment and run on low until the bottom of the bowl is room temperature when touched from the outside. Add butter and increase speed to medium-high, beating until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

Sour Cream Chocolate Cake

3/4 c cocoa powder 
1 1/4 c water, hot
2/3 c sour cream
2 2/3 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 c  unsalted butter, softened
1 1/2 c granulated sugar
1 c brown sugar
3 eggs
1 Tbsp pure vanilla

Preheat oven to 350F. Oil and line two 9" x 2" round cake pans. 

In a large bowl, whisk together the cocoa, water and sour cream. Set them aside to cool, about 10 minutes. Set aside. 

In another large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Fit your electric mixer with a paddle attachment and beat the butter and shortening together until very smooth, about 7 minutes. Add both the brown sugar and white sugar, then continue beating until light and fluffy, about 7 additional minutes. Add the eggs, one at a time, and beat each until very well incorporated before adding the next, scraping the bowl often. Add the vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.

Divide the batter evenly among the two prepared pans. Bake until the cake is just firm to the touch and a toothpick inserted into the center comes out clean, 35-40 minutes. Let cool 10 minutes in the pan on a rack, then de-pan and cool to room temp. 

Assembly

Sour Cream Chocolate Cake
Salted Caramel
Whipped Caramel Ganache
Repeat

Place the first layer on the cake plate. Using half of the caramel, spread a layer on the cake. Top the caramel with a layer of about 1 cup of the ganache icing. Add the second layer of cake on top and repeat the process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer with the bottom side on top. Frost the entire cake with the remaining ganache and garnish with sea salt. 

Cheesy Spinach Artichoke Dip

I love cheese.  Who doesn't?  This dip is a crowd pleaser and goes fast.  I recommend doubling it if more than 6 people will be eating it.

I am not a huge frozen spinach fan.  The texture and taste are very overpowering to me so I decided to freeze fresh spinach and use that instead.  I used a little over a cup and chopped the frozen spinach up right before I added it to the rest of the ingredients.  I love how it turned out.  I don't think I will ever buy prepackage frozen spinach again.

Enjoy this cheesy concoction!!

Cheese Spinach Artichoke Dip

1 jar (14 oz) artichoke hearts, drained and finely chopped (I love to use the Cara Mia brand found at any major grocery store)

1 1/2 cups fresh frozen spinach or 1 C frozen chopped spinach, thawed and drained.

3/4 C grated Parmesan cheese

1/2 Cup mayo

2 1/2 cups Mozzarella cheese 

1/2 tsp garlic powder

Paprika and chili powder to taste - I sprinkle this on top before I bake but you could also add it to the dish.  I like the color it gives the dish.

Preheat oven to 350. Mix all ingredients until well blended.

Spoon into 9-inch pie plate or quiche dish. (or 9x13 for doubled recipe)

Bake 25-30 min. or until bubbly and heated through. 

Serve with french bread or chips!

(Someday I will take pictures of my food before I eat it but until then here is a picture I think the dip looks closest to, thank you applebees  http://menulus.com/applebees/item/spinach-artichoke-dip-6/)

White Chocolate Popcorn

Here is an easy treat that is oh so good and fun to make!

Ingredients:
Popcorn ( about 2 cups)
Sea Salt
Hershey's white chocolate chips (you can use other white chocolate but you may need to add some oil or milk to thin it up)

Grab a brown paper lunch sack and put about 1/4 to 1/2 popcorn in the bag. Fold the top and place the bag in the microwave long side down.  Cook for about 2 minutes until the kernels have popped.  Dump popcorn into a garbage bag.  (I like to put the popcorn in a bowl first and shake it so the kernels all fall to the bottom and don't end up in the garbage bag)  After all the popcorn is popped and is in the bag melt the chocolate in microwave safe bowl for about 1 minute 30 seconds.  You may add any color food coloring...our favorite is pink.  Pour the melted chocolate in garbage bag with 1-2 tsp. sea salt.  Shake the bag and mix until the chocolate covers all the popcorn.
Dump the popcorn onto two cookie sheets and let cool.
Then....enjoy!!