The daily grind

by Christine on October 13th, 2011

filed under Christine's Life Updates, Diet, Food, Nutrition

Not much happening here.  On Tuesday we went to trivia, and I brought my Nook with me to read. (Hubby and his friends talk about their geek topics, and I get bored.) Well, I forgot my Nook at the bar! Oh no! I went there the next day at lunchtime and spoke to the manager. He has security cameras all over the place apparently, and found where I left the bar and left the Nook on the table…then the waitress came by and put it in her schoolbooks in the back! He called the waitress and she was all, “Oh yeah, yeah, I accidentally brought it home with me, I’ll bring it back to the bar tomorrow…”  OMG!

Intake Wednesday:
8 a.m.: Yogurt (80) and half a small can of red bull (60)
Noon: Some chicken caesar salad, most of which I barfed up in a “sliming” episode (100), diet coke
4 p.m.: Apple cider (120)
7 p.m.: Tomato Soup with skim milk (175), water
8 p.m.: Some chocolate, approx. halloween-sized (70)
Total Calories: 605

Intake Tuesday:
8 a.m.: Yogurt (80) and some diet coke
Noon: Paneras: Black bean soup (110) and a classic cafe salad (80), diet coke
4 p.m.: Red jello with fresh berries in it (40), water
7 p.m.:  (at bar, for trivia) 1 bowl clam chowder soup (300) and 2 beers (300)
Total calories: 910

Intake Monday:
8 a.m.: Banana (110) and coffee (90)
Noon:  Salad (100) and water
7 p.m.: About 3 oz sirloin with marinade (190), baked potato (35) and some butter (50), skim milk (120)
Total Calories:  695

Oh my…I’m surprisingly low on calories this week!  I just haven’t felt all that hungry, I guess. Perhaps tonight I’ll indulge in a yummy salad or some fish… This week my scale has been good to me: in the 120’s all week (127 today), and that number is really indicative of the low calories I suppose!

I’ve been jonesing for some mexican food.  I think sometime soon I will make a mexican concoction: a mix of ground beef, mushrooms, and black beans, mixed in taco sauce, and put over a nice green salad, with perhaps a sprinkle of cheese on top. Yum!  If you add mushrooms to your mexican meat, you can cut out a lot of calories without compromising on the taste.

I had to throw a bunch of food away from my refrigerator yesterday. It reminded me of one of the downsides to the gastric band: you really become a food spoiler! I always have leftovers, and I never seem to get to it all. So the food goes bad before I can manage to eat it. Boo! What a waste!


Roasted Red Saffron Peppers Recipe

by Christine on May 23rd, 2011

filed under Christine's Life Updates, Diet, Food, Nutrition

Works Cited: I found this recipe here.

I made this the other night. It was really delicious! The red peppers were sweet, and the mint was a perfect complement. I made this version without olives and replaced the oil for Pam.

  • Prep Time 25 Minutes
  • Total Time 1 Hour
  • Yield Serves 8


  • 4 red bell peppers, (about 2 pounds total)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, halved and cut into 1/4-inch-thick slices
  • 2 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon saffron
  • 2 tablespoons sherry vinegar
  • 1/2 cup Nicoise olives, pitted
  • Coarse salt and ground black pepper
  • 2 tablespoons chopped fresh mint


  1. Heat the broiler. Broil peppers 4 inches from the heat, turning them as their skins begin to blister and blacken, until peppers have blackened all over in a slightly mottled pattern, about 20 minutes. Transfer to a bowl; cover with a towel or plastic wrap. When cool enough to be handled, rub off their skins with your fingers. Cut each pepper in half lengthwise and remove seeds, stem, and membrane. Slice into 1-inch-wide strips. If not using immediately, refrigerate in a glass container.
  2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently until tender, about 10 minutes. Add garlic, paprika, red pepper flakes, and saffron, and cook 2 minutes. Add peppers, vinegar, and olives. Season with salt and pepper, reduce heat to low, and cook another 3 minutes. Stir in mint. Serve.
If you replace the oil for PAM, here is your nutritional facts:
PER SERVING (1/4 of the above recipe)
Calories: 105
Saturated Fat: 0.25
Cholesterol: 0
Sodium: 301.75
Carbs: 13.8
Fiber: 3.85
Sugar: 8.825
Protein: 7.9
If you ate the whole dish (all 4 red peppers) yourself, it’s 423 calories.

Slow Cooker Corned Beef and Cabbage Recipe

by Christine on March 16th, 2011

filed under Diet, Food, Nutrition

This recipe is taken from here:

Serves: 16

1 large corned beef, already seasoned (3 lbs)

2 heads of cabbage, cup up

1 lb baby carrots

2 lbs red potatoes

1 tsp celery seed

1 large onion

2 cloves garlic, minced

2 bay leaves


Slow Cooker: Place your potatoes and carrots on the bottom first. Then cut the brisket into pieces of like size for even cooking and place over the top of the potatoes. Next add cabbage and add 1 1/2 to 2 1/2 cups of water. Cook on high setting for 1 hour, and then place to low setting and cook for an additional 6 hours. Before serving, skim fat off top of corned beef dish.


270 calories
16 g protein
13 g fat
5 g fiber
21 g Carbs
7 g sugar
1090 mg sodium


Car adventure and yummy soup!

by Christine on November 9th, 2010

filed under Christine's Life Updates, Diet, Food, Nutrition

This morning hubby woke me up extra early as he was leaving for work. “I have a flat tire,” he said. “Can I take your car to work today?”

Well, of course he could take my car to work. Which he did!  So I was sitting there thinking that I really wanted to take care of his car today so he could come home and not have to worry about getting it fixed. There was just one problem: He drives a stick shift, and I don’t drive a standard. Oh dear.

I went out and cleared out his teeny-tiny trunk, which was LOADED with shit. Seriously, what a clutterbug. Two basketballs, piles of books and manuals, empty containers, rotten food, bags of golf balls, dirty socks, a dirty pair of blue jeans, a bottle of cologne (???), an old rotary-dial telephone (??!!) and so on!  I threw all that crap in a plastic tub and finally found where the spare tire was.  It wasn’t where you would think it would be, at the bottom of the trunk. No, apparently that’s where his subwoofer is for his stereo system. The spare tire was in the side of the trunk, behind the two seats. Weird setup.

Try as I might, I couldn’t get the damn tire out!  I felt like such a weakling. I even got a big wrench out of the garage to undo the metal thingie holding the spare in place. No such luck. Being a weakling girl sucks sometimes I swear.  Now, I know how to change a tire, at least — a skill that I highly recommend all women learn to do in case of a terrible emergency. There are some situations where you just don’t want to be stranded and at the mercy of your surroundings. Like in downtown Newark/Elizabeth, suddenly with a flat tire. Bad scenario. Learn to change your tire yourself, seriously.

But, alas, it wasn’t meant to be. Fortunately I have AAA, so I called and had a guy come by to help me out. He was quiet but funny, and EXTREMELY fast. What would have taken me an hour to fumble through took him approximately 7 minutes. SO FAST!  He got the spare out of the trunk effortlessly, making me wonder just how pathetic I really am. Bam, it was on the car, and off he drove. Like a knight in a shining yellow truck, except with plumber’s crack. LOVED that guy. Thank you AAA.

Then came the scary part: driving a stick shift. I’ve driven a stick shift exactly 3 times EVER.  The first time was when a friend got drunk and needed a ride home. Scary as hell, when your instructor is slurring his words telling you when to use the clutch. The 2nd time my hubby attempted to teach me how it really works. The 3rd time I had to drive at 2 a.m. to pick up hubby from his workplace. So this was Time #4, and I’m proud to say that I didn’t stall the car, not even once! I was happy that the tire was hanging out of the trunk, so I think other drivers were alerted that there was something wrong. That’s right, give me space, people. I haven’t got a clue what I’m doing! I am happy to say that the tire was repaired for a mere $22, so I didn’t have to dish out a lot of money for a new tire for his sportscar. Hooray! Thank you Firestone for fixing the tire!

The tire place was adjacent to the mall, so I went over there for a cup of coffee and to browse the clothing racks. Guess what?!?!?! I think I’m a SIZE 2!!! I’m not entirely sure, but I think I might be.  I tried on a Juniors holiday dress in a Size 3, and it fit very comfortably. Fucking–wow! Seriously! I used to be a Size 24! I didn’t buy the dress, but I had fun trying it on.

size 2

Yesterday I experimented in the kitchen a little. I love to cook while experimenting, no recipes or anything like that. I made a soy-based soup that was absolutely delicious, and incredibly low calorie! I guess it’s like ramen soup, except way yummier.  My best guess at a recipe of sorts would be:

  • 2 cans of vegetable broth
  • 2 can of water
  • Maybe 1/2 a cup of soy sauce. Maybe more. I just kept dumping it in and taste-testing.
  • 1 stalk of Bok Choy, diced up really small. Great “green” vegetable with lots of nutrition!
  • Maybe 3 or 4 cloves of fresh garlic
  • Some fresh ginger. I used a vegetable peeler to shave off a finger-sized hunk of ginger into the soup. Fresh is key–I don’t think it would taste the same in powder form.
  • Just a few rice noodles. And by that I mean just a tiny little bit.
  • A few shakes of garlic pepper
  • A dash of cumin
  • A dash of red pepper (boy, that really transformed the soup and really made it delicious!)
  • Serve with some fresh scallions on top

Bring to a boil, then eat!

You could probably wisk in some egg instead of noodles for more protein/less carb.

It was INCREDIBLY yummy!!

Tonight I am going to make cornish hens. I haven’t made those in probably two years, and it sounds delicious! Unfortunately it’ll mean that I will have a bajillion leftovers, but I look forward to boiling the bones to make a homemade chicken stock!


Tuna Recipe & 95 pounds lost

by Christine on October 13th, 2010

filed under Christine's Life Updates, Diet, Food, Nutrition

Howdy Revolutionists!

The other day I made a really yummy Ahi Tuna recipe, and it turned out fantastically. I thought I would share it with you guys in case you had any interest in giving it a try.

Seared Ahi Tuna with Ginger Soy Sauce


  • 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
  • 2 Tbsp dark sesame oil
  • 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
  • 1 Tbsp of grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
  • 1 teaspoon lime juice


1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. I served this with a few slices of avocado, and it was delicious. I also added just a smidgen of wasabi in the ginger soy mixture; I recommend doing that, but only use a pinky-nail of wasabi unless you know you like a lot of heat.

In other news

Alan gave me an award, thank you Alan!

Today, weight was 130.2. So close to the 120’s…I’m almost on the final leg of this journey! I’m at 95 pounds lost total now; only 5 pounds to go.  Yesterday I was hungry all day, and I ate and ate. Too much coffee (with cream and sugar).  Leftover ahi tuna (about 1 oz), a few bites leftover grilled chicken (about 1 oz), a few spoonfuls of leftover rice. I don’t really eat at all anymore; I graze. Nibble. I never DINE, I never sit down for a real meal.  My advice to you, dear dieters: Only eat until you’re not hungry. Don’t eat until you’re FULL.  Put the fork down the minute you’re not hungry anymore. You’ll probably need to pick your fork back up in an hour, and that’s fine. Don’t stuff yourself. Keep your hunger levels firmly in check.

My closet is waning. I now have four pair of pants that sorta-kinda fit me (2 jeans, 2 work slacks), only one pair of sweat pants for lounging around the house.  Very few t-shirts that fit, no long-sleeve tshirts that really fit (they are all XL or larger), only one sweatshirt that fits. I might make a run to Walmart for some cheapie long-sleeve tshirts. I’ve been freezing my ass off for the last few days.

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