I'm having an affair...

It's true.  I'm having an affair.

With food.

There I said it.  And it's about time too.

In the last two months, I've been doing a lot of soul searching and reflection on how I got to be so overweight in the first place.  Yes, there's genetics.  Yes, I am active, but not enough.  Yes, I have made some crappy food choices.  It's all true.  But, after a lot of careful consideration, I've decided that the number one reason I am fat is because of my love of food.

I love the experience of eating.  It's so sensual and alluring.  It's a veritable olfactory orgy of sights, smells, textures and tastes, and I love everything about it.

So, in my great efforts to get to, what I am calling, my comfortable weight (read as, whatever weight I get to where I can look in the mirror and truly love myself, despite a few wobbly bits - I LOVE some of my wobbly bits!) I have decided that rather than fight my love of food, I should work with it.

My plan?  To make every meal (ok, most meals - seriously, who has time for every??) a feast for the senses - it must smell devine, look gorgeous and taste?  Oh you can be guaranteed it will taste at least as good as it looks - mostly because I've said screw it to buying things as inexpensively as possible (I do love a deal!) and gone with buying higher quality ingredients in smaller quantities.  Don't get me wrong, if something is on sale, I will still get it, but only if it is the best quality I can afford.

The result?  21 lbs down, a full belly and family and friends who are super jealous of my gourmet meals!

I will post some of the recipes as my time allows.  This girl's getting ready for the end of the school year, and getting ready to start (yet another) degree - this time at Toronto Montessori Institute to get my Elementary Montessori teaching credentials.  More letters to put behind my name!

In the mean time, enjoy some pics to make your mouths water!

Spinich Salad with Strawberries, Mandarin Oranges, Chicken, Almonds & Poppy Seed Dressing

Homemade Turkey Burger

Spinich Salad with Chicken, Tomatoes, Italian Cheese, Fig Balsamic Dressing & Garlic Toasts

Asian Chicken & Veggies with a Homemade Sesame Ginger Marinade

Angel Hair Primavera with Fresh Basil, Onions, Yellow Zuccini, Roasted Red Peppers & Button Mushrooms

My version of a Greek Gyro with Chicken, tomatoes, feta, spinich and homemade tzatziki sauce

The journey of a thousand miles starts with a single smoothie...

I've always been the "fat girl."

It is what it is.

I'm sure that there are about a million things I could blame my weight on, but really it boils down to bad food choices, stupid portions and not enough exercise.

Well, a few weeks ago, I decided enough was enough.  

I hate the way I look.
I hate the way I feel.
And, I'm tired of being the "fat girl."

I've been reading and researching all kinds of stuff to get my ass in gear - but the more I read, the more I realize that diets are just not going to work for me.

I need a lifestyle change.

I found an amazing *FREE* website called myfitnesspal.com.  It's awesome!!  I had no idea what a proper portion size was or how many calories I was eating before, but this site has helped me get this portion thing under control.  

It helps me keep track of my calorie intake, keep track of my exercise goals and does all the math for me - all I have to do is plug in what I ate or did and voila!  It even keeps track of my weight and measurements so I can see how my body changes as I go through this journey.

I've already lost 3lbs!  YAY!

Anyway - it's going to be a long, hard, crazy journey, but it's going to be SO worth it.

In this spirit, I submit to you my new favourite breakfast - a smoothie - that I hope you will try if you, like me, are trying to get your ass in gear.  I have never been able to eat breakfast without feeling like I was going to puke, but this has been keeping me full, kick starting my metabolism and generally making the day go better!

Enjoy!

Frozen Fruit Breakfast Smoothie

1 cup skim milk (86cal)

1 scoop "Designer Whey" protein (100cal)

1 Tbsp Source Vanilla yogurt (5cal)

one of the following:

3/4 cup PC Frozen 5 Fruit Blend (60cal) OR

1/2 cup PC Frozen Raspberries (40cal) OR
1/2 cup PC Frozen 4 Berry Mix (40cal)

Add 1/2 a banana for a hit of potassium (55cal)

Put all ingredients into a Magic Bullet cup (or a blender) and blend until smooth, throw in a straw and call it brekkie!

Total Calories:

5 Fruit:  251cal   306cal with banana
Raspberry/Mixed Berry:  231cal or 286cal with banana

photo from here

Easy as π!

I don't bake.  (And I'm a nerd, so if you don't get the math reference, sorry. LOL)

I can bake, but I almost always burn things or screw them up because I can't stand measuring things.  I'm of the mind that I should be able to throw a bunch of things in a pot/bowl/pan/pot and it will either work out great or not.

Today, however, I decided to throw caution to the wind and bake something I've never made before.  After a quick trip to the grocery store and three packages of strawberries later (What?!  They were on sale!  Yes, I know that the Hubby and I will never eat that many strawberries before they go bad, but seriously!  YUM!)

Anyway, I decided to make strawberry pie.  The ones my mum has always made involve that gelatin stuff that you have to refrigerate - tastes fake and is way too sweet.  I figure baking a strawberry pie should be no different from any other type of pie, hypothetically anyway.  So I jumped in with both feet like I do with everything else, and went for it.  I didn't use a recipe - those are for suckers!!  I threw a bunch of stuff into a pie crust and hoped for the best!

The result?  DELICIOUS warm strawberry pie served with French vanilla ice cream.  Best Tuesday night desert ever and a taste of summer sun!  Hope you enjoy!

Baked Strawberry Pie

Two packages of strawberries, washed, hulled and sliced into bite size pieces

Two frozen pie crusts (ie: tenderflake) thawed (or use your own dough, Ms. Fancy-Pants!)

1/2 cup of white sugar

2 Tbsp. Cornstarch

Place sliced up berries in a bowl.  Add sugar and let stand for 20 minutes.  In a separate bowl, toss in the cornstarch.  Drain the strawberries letting the juice drip onto the cornstarch.  Whisk the sugary juice and cornstarch until lumps disappear.  

Using a fork, poke holes in one of the pie crusts and fill with the berries.  It should be heaping.  Use your hands to pack gently.  Pour the juice & cornstarch mixture over the berries until you can just see it around the edges.  You will not need it all - don't discard extra!  Save it!  

Flip the other thawed pie crust on a floured counter or parchment paper.  Use your hands to flatten into a circle.  Using a knife, cut the pie crust into strips of whatever width you want.  Use this to make a basket weave on the top of the pie.  

Using the left over juice/cornstarch mixture, brush over the top of the basket weave and sprinkle with a palm full of sugar.  Bake at 350 for 45 minutes or until top is browned, berries are soft and the juice looks to be more "jelly" like.  

Serve WARM with French vanilla ice cream!  Enjoy!

xo