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Posts tagged ‘diet’


Welcome to Type II Diabetes, Right?

The first thing you hear after you pick your large butt off the floor when you get that diagnosis is “girl, you gotta lose weight.”

As IF I haven’t been trying to do precisely that my entire life.  I have lost and gained back the rough equivalent of an Olympics gymnastics squad over the last 30 years.  I’ve done Weight Watchers (have a nice, brass life member card for that one), Sugar Busters, South Beach, the Cookie Diet, medically-supervised Atkins, and a bunch of others.

Enter the 21st century and the computer, the internet and the smartphone.  I finally understand what it all comes down to.  Modern science is catching up to it as well.  Are you ready?  Take notes and feel free to share.

Angela’s Big Weight Loss Miracle Secret

  1. Eat fewer calories than you burn.
  2. Get some kind of physical activity in a few times a week, and the more fun it is for you, the more likely you are to do it.  If you call it fun, it ain’t exercise.  For me, gardening, loading or unloading and setting up or taking down the camper burn as many calories as running or working out at the gym.  So does building a cabinet, or pushing a lawn mower, or hauling a bunch of laundry baskets up and down the basement stairs.    Want to know how many calories you burn in your favorite activity?
  3. If you are, like me, into the menopausal years and can’t handle the carbs, then eat fewer of them, shift to high fiber, whole grains (go South Beach/Sugar Busters) and eat more lean protein instead.
  4. Weigh, measure and record everything you eat.  Sigh.  Yes, in that Weight Watchers had it right.  It’s easier now, though.  We have this wonderful, miracle, modern technological miracle called MyFitnessPal! It is a free member website and has companion apps for every breed or brand of smartphone or tablet on the market.  I use it every single day on my Android phone.  The database of foods is over 10,000 and growing exponentially every day as members use their smartphone cameras to scan the barcodes of new products, or create new recipies.  If you create a recipe, MFP adds up the nutrition of all the ingredients from the database and calculates the nutrition information for you.  There are great support boards, and you can sign up buddies to encourage you along the way. 

Blueberry Tendabake Pancakes

1 cup Tenda-Bake 7 Grain Pancake and Waffle Mix

1 cup fresh blueberries

1 cup water

Mix together and cook on a hot (350 deg. F) until browned.  Don’t turn the first side until it’s bubbly, and take it off about 3 minutes later.  Top with a good-tasting omega-3 margarine (I like Fleischmann’s olive oil spread) and sugar-free syrup (try Hungry Jack).    I dollop of Ready Whip won’t kill you.

Who says dieting has to be boring, or unenjoyable?

Got the Fiber Smoothie Blues

Blueberry Yogurt Fiber Smoothie

1 cup fresh blueberries
1 cup 1 % milk
1 cup Greek nonfat plain yogurt
8 packets Splenda
2 tsp vanilla extract
2 cups crushed ice

Blend all ingredients for about 5 to 7 minutes on medium speed until it is WELL BLENDED. Stop the blender.

Add 2 cups crushed ice. Blend on high speed for 2 minutes. You’re just trying to cool the smoothie down, not make a frappe.

Serves 2:  174 calories per serving.  27 g carbohydrate, 2 g fat, 17 g protein, 2 g fiber, 113 mg sodium.

Got the fiber blues?

It’s easy being Green

I made Green Soup yesterday.

It was really easy.  I’d had a wonderful pea and mint gazpacho at a Washington, DC restaurant the other day and set myself to find out how to make it at home.    The Internet is a wonderful source of information.  I found a close enough recipe, tweaked it abit to suit my dietary needs and the ingredients on hand, and the results were astonishingly delicious.  Even Chad liked it enough to eat some (but not enough to finish his bowl).    I did have to endure a few rounds of “Waiter, my soup is COLD!”

Pea, Spinach and Mint Gazpacho

  • 6 cups vegetable stock (or use water and 3 cubes of Knorr vegetable bouillon)
  • Salt to taste if you don’t use bouillon
  • 2 cups frozen English peas
  • ½ a bag of fresh baby spinach (about 4 cups loosely packed)
  • 2 stalks of dark green celery, de-ribbed and cut into 1” pieces
  • 1 tsp Penzey’s Mural of Flavor (or herbs to your taste)
  • 15 mint leaves

  • 2 cups half n half
  • Sour cream or yogurt for garnish (optional)

 Bring the stock to a boil.  Add the vegetables and seasonings, bring back to a full boil and cook for 5 minutes, or until the peas are tender but not mushy.  Turn off the heat and puree with an immersion blender.   Transfer to a glass bowl or other shallow container to transfer heat better.  Add a quart bag of ice cubes to the bowl to chill the soup quickly and absolutely stop it from cooking any more.  If you plan on serving it within the hour, keep changing out the ice bag to speed the cooling.

To serve, check to make sure no solids are in the soup, and puree again or strain if needed.  Stir in the half n half.  Garnish with mint leaves and a dollop of sour cream.

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