As I approach my 45th year, I have realized that I am carrying almost 45 lbs. of extra baggage on my frame. I'm surprised to find myself weighing more than I did when I was pregnant and was sure I was the biggest show on earth! How did this happen?
I know part of it happened while I was absent from my blog. Sadly, I was absent from my own life as well. A series of life events over the past two years simply heaped upon me and buried me like quicksand. I spent most of September through November in a nest of blankets and tears. When I realized I was out of control, I saw my health care professional and cautiously began a round of antidepressants. I have to say that I wasn't sure I believed in their benefit. Now, I know what a Godsend they are. I'm not one to medicate, and I think I have a pretty strong character. However, no amount of self talk could get me on track. Within about 8 days on the meds, I recognized joy and contentment like long lost friends, and I cherished their presence.
Now with a good two months under my belt, I've regained my sense of self, my attention span, and my life. I've spent January in a serious commitment to my health. Finally able to leave my bed of pain, I've been on the eliptical or snow shoes on a regular basis, and cutting my calories with new resolve.
I ordered a Biggest Loser Calendar from ammazon.com and when it arrived I found that it had recipes and helpful hints for feeling full and satisfied. I'm a closet fan of this show. I guess I figure if a 400-pound person can lose more than half their body weight, surely I can lose 40 pounds! My new breakfast (or lunch) recipe came from the calendar and I've adapted it somewhat.
Broccoli and Cheddar Mini Frittatas
Biggest Loser Family Cookbook
• 1 cup steamed broccoli
(I do a quick zap in the microwave until bright green and soft to the fork)
• 2 cups egg substitute
• 2 oz. (1 cup) Cabot's 75% Light Cheddar Cheese, or your favorite low-fat cheddar
• Olive Oil cooking spray
Preheat oven to 350º F. Lightly spray 8 cups of a standard muffin tin with the olive oil spray.
Place 2 TB broccoli in each cup. Pour 1/4 cup of egg substitute over broccoli. Bake for 7-9 minutes until almost set. Sprinkle cheese evenly over the tops of the frittatas. Bake for 8-10 minutes longer or until the egg is no longer runny and the cheese is melted. Transfer the tin to a cooling rack and allow frittatas to rest for two minutes before serving.
Makes 4 (2-frittata) servings
Per serving: 102 calories, 18 g protein, 4 carbs, 2 g fat, 5 mg cholesterol, 1 g fiber, 362 mg sodium.
Now for the way I make them...
1. I couldn't find any low-fat cheese, so I opted for a vegan cheese. It's fine, but not great, and therefore, I barely use any at all. Calories cut! It gives the 'impression' of cheese, but it's really not! If you buy this, read the directions. What I bought says it has a short shelf life, so it recommends grating and freezing to use as needed.
2. I hate egg substitute, so I bought All Whites brand liquid egg whites. I think it's the yolk substitute that gives off a weird taste, so the whites were much easier to accept.
3. For a little more flavor, I have also added Oscar Meyer Turkey Bacon. One strip is 30 calories. I cook it, blot it, mince it, add 1 tsp. per muffin cup, and freeze the rest.
Cooking directions are the same as above, and two muffin cups are a serving. If I want a little more oomph, I'll chop them up and wrap them in a high fiber tortilla. Most days I just eat two frittatas and an apple.
I like making these ahead -they keep, and microwave well. They are a great for lunch too!
Now - don't panic. I'm making some changes, but I still love butter and sugar - so I'm not about to only blog about skinny food! :-)