Weigh Day!

I finally did it. I broke through to 222. I have been fighting tooth and nail to stay on track. The war within is sometimes, too big. These past 4 weeks have been hell. We moved 3 weeks ago, into my sister’s home. There are now 8 people and 2 dogs in her 1800 sq ft home. I started a new job 2 weeks ago. I’m working part time at a bank now. I’m still home schooling Larissa. Along with all of this we have been fighting the unemployment office for Jason’s benefits. They have decided to deny us back to November of 2009. We have no idea what that’s going to mean as far as “overpayment” is concerned. We are now waiting to hear. With all of this going on, trying to focus on weight loss has been, to put it mildly . . . hard!


Four weeks ago I put on 7 lbs which put me at 230 lbs. The following Friday I weighed 223.5. The next Friday I didn’t weigh because I just couldn’t face it. So by the time I weighed this past Friday I had, what I like to call, scale anxiety. I wanted to be, at the most, 223.5. When it read 222 I was thrilled. I’m hoping to be in the teens next week.

I’m not going to meet my goal of having 30 lbs off by March 4th, but I’m still moving forward. I’m learning that this really is a Marathon. It’s not about how fast you finish . . . it’s about finishing! I may not meet all of my goals in the timeline I want to, but I’m still going to set goals and I’m still going to move forward. Life is full of surprises. It’s how you come through those challenges that matter.

My new goal is to weigh 209 by Spring Break.

MIA & Menu Tuesday

So sorry I've been MIA. When I get an opportunity, in the next few weeks, I'll post a blog telling you everything we've been going through in the last 3 months.

Menu Tuesday:

I made this recipe last night for dinner and had forgotten how much I LOVE it! My children even gobbled it up. (I was shocked.) There are so many yummy flavors that mask the vegetables they didn't seem to mind eating broccoli, asparagus and mushrooms. I love it when that happens! I made apple buttermilk muffins to go along, so the family didn't feel too deprived, and I had a piece of whole wheat toast with organic strawberry spread.

Cheese, Vegetable and Bacon Frittata
(From Cook Yourself Thin on Lifetime)
Serves 6
Calories per serving: 209

6 large eggs
1/4 cup low-fat (1-percent) milk   I used Skim Milk
1/4 pound bacon, cooked and roughly chopped
1/4 cup grated Romano cheese
Olive oil spray
1 garlic clove, chopped
1/4 cup white onion, diced
1/2 cup asparagus, sliced into 1/2-inch sticks
1 large zucchini, sliced into half-moons   I used Broccoli
1/2 cup assorted mushrooms, sliced thinly
1/4 cup tomato, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped

1. Turn broiler on to low setting. In a medium bowl, whisk eggs, milk, bacon and grated Romano. Set aside.
2. Heat a medium nonstick saute pan over medium-high heat. Spray with olive oil. Add the minced garlic and chopped onion, and cook for 2 minutes.
3. Add asparagus and zucchini to pan. Saute 4 to 5 minutes.
4. Add mushrooms, chopped tomatoes, and freshly chopped basil, oregano and thyme, and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set and browned.
5. Place the frittata into the oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.

Source URL:
http://www.mylifetime.com/shows/cook-yourself-thin/recipes/cheese-vegetable-and-bacon-frittata