An Afternoon of Yoga at Suzie’s Farm I had the pleasure of enjoying a wonderful day at a local farm in San Diego. My friends Kristan and Matt, and I got to spend our morning practicing yoga in a lovely shaded area on Suzie’s Farm […]
Tag: weight loss journey
Koobideh Kabobs with Tzatziki and Curry Cauli-Rice If you are craving some Greek food, you will love this plate of goodness! Tender meat patties with a cauli-rice curry and some cool tzatziki makes for a great summer dish. For the pita bread, I bought some low […]
It’s really happening. After this long journey, I sit here in my bed, getting ready to take a shower; I can’t believe this moment is finally happening. You would think I would be flooded with emotions and excitement, but in a sense, I’m almost numb. I’m not going to lie, some of it is because I have thoughts running through the back of my mind that just keep reminding me “why?”. “Why did you let things get so out of hand that you have to have a surgical intervention? Why couldn’t you just get a hold of this while you still had a chance?”.
This journey has already been so emotional, an awakening of sorts. I have reflected on past experiences in my life to better understand why I got here in the first place. Why did I let myself gain an extra 150 lbs? Why did I stop caring? Will I ever let myself get to this point again? Am I going to fail this surgery? What makes this any different than all my other failed attempts.
Even though it sounds like I’m riddled with disappointment in, I’m not. I could be, but what’s the use in that? I’m just so thankful for the oppprtunity to get to start over. I really try to live with the mentality that I don’t have many regrets in life because all you can really do from the past is learn, but if I had one regret, it would be how I let myself go deep into this state of morbid obesity.
Honestly, I have not been obese in my adult life. Being so vastly overweight has been a huge part of my identity: It’s helped me become invisible. I have missed out on so many opportunities in my life because of my weight. I didn’t want to go out because of my size, as if staying home inside (and eating) was a better alternative.
Yesterday, I had to do a 24-hour fast, and I’m not going to lie, it was hard for me. I have never done anything like that before, I have never been 24-hours without food. It was almost emotional, I kept thinking how I will not be able to indulge anymore, how my lifestyle is actually really going to change. I can’t just casually give into my impulses anymore, it’s time to grow up and take care of myself.
But you know what? I’m ready.
I truly am ready to embark on this next journey of my life. The only thing that can stop me now is myself, and while this is by no means going to be a quick fix, I’m going to have an incredible tool in my body to aid me along the way. I can finally define myself through my personality, not my weight. I can finally live life how I want to, and not have to worry about how uncomfortable I’m going to feel going out at such a large size. I can soon do the physical activities I once loved.
I’m finally going to start living life, and not this shell of a life I’ve been living. I’m finally ready to give up my identity as the fat chick, and I’m ready to live my life to the fullest. I’m ready to have a healthy mind and body.
Simple Bleu Cheese Dip I can’t take any credit for this recipe, as my mother-in-law actually introduced me to this recipe. It is ridiculously easy, but it’s really just a nice way to change up your basic dip. You can use this on wings, with […]
In this Journey, I have I have just learned an incredible amount of myself. One of the many things that has really stuck out to me is that I’ve been an addict. If you replace the classic things alcoholics say about needing a drink you […]
Low Carb Keto Lasagna
As someone who is Italian, lasagna is such a comfort food for me, but I never thought I would be able to make a keto-friendly lasagna that actually tasted good. And honestly, even though it is low carb, I think I prefer this method. In generally actually, I just enjoy meals with less starchy bases now because I just feel that you can really taste the other ingredients so much better. Also, I find that when working with veggie substitutes, I prefer cooking in a cast iron skillet Even if you aren’t super keen on eggplant, I recommend you give this recipe a try! The eggplant works really well for each layer and does an excellent job at absorbing the flavors of the sauce. You could also try substituting the eggplant for thin layers of zucchini!
- 1 medium-large eggplant
- 1 lb ground beef
- 1/2 C ricotta cheese (we used whole fat)
- 1/4 C heavy cream
- 8 oz sliced baby Bella or cremini mushrooms
- 1 tbsp chopped garlic
- 3 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 tbsp fresh chopped basil
- Salt and pepper to taste
- 1 tbsp garlic powder
- 8 oz mozzarella cheese
- 1/4 C water
Slice eggplant 1/8″ inch slices. Liberally coat with salt (but don’t over do it!) and let sit for 15 minutes or so; this will remove excess water from eggplant which will prevent the lasagna from being soggy and watery.
In a saute pan brown ground beef with chopped garlic. Once brown add tomato paste and combine until uniformly coated. Cook for up until 5 minutes or until mixture goes from red to a rusty orange color. Add 1/4 C water, along with fresh basil, salt, pepper and Italian seasonings. Let simmer until sauced is thicken. In a separate pan, saute mushrooms with granulated garlic and 1-1 1/2 tbsp oil until brown. Combine ricotta and heavy cream in a small bowl.
With paper towel, remove beaded water on eggplant to remove excess moisture. Eggplant may oxidize slightly and turn brown but that’s OK.
In a saute pan or as I prefer, a cast iron skillet lightly fry eggplant slices in light oil until golden brown. Once eggplant is cooked, remove from pan and begin to layer ingredients starting with light sauce on the bottom of pan, followed by a layer of eggplant, 2 oz/ a thin layer of mozzarella, mushrooms, and then lightly layer of ricotta mixture, and smooth in an even layer. Add 1/3 meat sauce and repeat steps until finished. Top the lasagna with mozzarella and fresh grated Parmesan to taste. Especially when it comes to the Parmesan, consider using a high quality cheese! Fresh mozzarella would be a delicious touch as well.
After top layer is applied, cover skillet with tin foil (make sure foil isn’t touching cheese to prevent it from all sticking to the foil. Bake in 350 degree oven for 20-30 mins, or until eggplant is tender and cheese is melted. Uncover and bake until low broil until cheese on top is golden brown. Top with fresh parsley for garnish.