I think the hardest things for me on this journey is getting rid of the all or nothing attitude. For the most part I have done it, but there are still some times (which are almost always at social outings) that I give myself license to splurge. And once I start.... I often too easily justify more splurging at the given event. Namely in the form of too many appetizers or red wine.
The difference is that now --- I don't beat myself up over it. I know who I am, and where I am going - it is just going to take me a little longer to get there than the people on The Biggest Loser and who are on fad diets. And I am ok with that.
Since I've checked in last, I've lost 2 more pounds. Slow and steady.........................
Hope everyone has a great week!!!
SONG THAT KEPT ME RUNNING THIS WEEK: "Hello" Martin Solveig & Dragonette - such a happy upbeat song... definitely one to get and keep you moving!!!
RANDOM TIP OF THE WEEK: Get your greens in and have a smoothie! (see recipe below)... I often like to have one when my kids are having lunch - they are occupied so I have time to whip it up.
THIS WEEK'S RECIPE: Frisee, Fresh Mozzarella & Prosciutto Crostini & Bonus Recipe: A Refreshing Green Smoothie
Nothing beats a great appetizer that you can bring to someone's house and everyone loves! This one is great because other than toasting the bread it requires no actual cooking, so it is great for the summer. Appetizers should be eaten in moderation - so you can totally have one of these and not feel guilty. It is originally based on a Giada De Laurentiis recipe (what's not to love!) but I lightened it up slightly with removing some of the olive oil (but I actually like a bit more of the vinaigrette on it than the original recipe calls for so it probably all evens out!). I brought this to a friend's house for dinner this weekend and it was a hit.
- 18 diagonal slices (1/2-inch-thick) baguette bread
- olive oil cooking spray
- 1 head of frisee (can sub curly endive), separated into 2-inch strips
- 2 large balls fresh water-packed mozzarella cheese (7 oz), drained, cut into 18 thin slices
- 18 paper-thin slices prosciutto
- 1/4 cup Red Wine Vinaigrette, recipe follows
Preheat the oven to 350 degrees F.
Put bread on baking sheet and spray with olive oil baking spray. Bake until the crostini are lightly brown on the outside and slightly crisp, about 15 minutes.
Red Wine Vinaigrette:
- 1/4 cup red wine vinegar
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
1/2 of banana
6 slices of frozen peaches
1/2 of granny smith apple (skin removed)
2 celery stalks
1 cup of firmly packed spinach
And the secret key ingredient: 1 tbs freshly squeezed lemon juice
1 cup of water
Blend and enjoy! If you like it to be icier/colder - you can use a frozen banana or sub some of the water for ice chips. I find that it works best if I blend the spinach first with the water then add the other items in.