I purposely chose not to weigh in this morning. I admit, this is mostly because I knew I would have gained weight after accidentally overeating yesterday. But on the flip side, this is amazing considering that I have been religious about weighing in every single morning, even if I knew I would gain. I know its not healthy to weigh yourself every day, but I can't stop.
And then today, I made a conscious effort, albeit based on a fear of seeing bad news, it was still a decision I would not have made in the past. Even when I wasn't attempting to lose weight, I weighed in every morning.
Why is it that women are so addicted to their weight in numbers? Why is it that I hide my weight from my husband, family, and even friends? If I could wave a magic wand, it would be that the scale was never created. Can you imagine a world where nobody knew how much they weighed? We are controlled by one stinking number on a scale which means absolutely nothing in the scheme of everything in life.
My son (7 years old) started to ask about our weight yesterday. I don't ever talk about weight, I only talk about "getting healthy and not eating carbs/sugar". My husband answered with his weight, and I dreaded being the next one asked. When asked, I simply told my son that it is very rude to ask a female her weight. When he asked why, I told him it was a secret for a girl to hold that information, and that the number means absolutely nothing. He said "okay", and that was it. THANK GOD. Hopefully that is the end of that subject.
But then I got thinking later on, wow, I was scared to tell my son my weight. Holy Cow! This number is controlling me. Ugh. Unfortunately, I don't think it is anything I will be able to share with anyone, even when I lose all the weight.
If I had one word to explain why our society cares about weight in numbers, it would be "Media".
So thank you media for ruining millions of women's lives and making them care about a number, that without a scale, they would never know.
On the brighter side of things....
When I took off for the grocery store yesterday, my husband told me to grab some meats for this week's dinners. Well, I am the WORST at picking out meats. I know nothing about anything, except which animal it comes from and whether its steak or bacon. That is it.
So I came across a package of pork called "Pork Steaks" and they were huge. I like huge, so I grabbed them up.
I came home to find my husband making a unique dinner that he put together himself. He was so proud that he looked at the carbs on everything and ensured that I could eat everything.
He decided to chop them up and make kabobs, instead of the steaks I envisioned. He then decided to marinate using adobo sauce from chipotles. He used the remaining chipotles and adobo sauce to mix with sour cream and made an excellet (and spicy!) sour cream dip for the meat.
It was so good, I couldn't wait to share with everyone else.
Sides = Pan roasted green beans and steamed broccoli (yes that's butter on top, and I had already ate half of it before I remembered to take a photo)
Let me know if you try it, and how it turned out!
PORK MARINADE:
1/2 cup mustard
1/2 cup Soy sauce
1/3 cup olive oil
3 garlic cloves, mashed or minced
2 tablespoons adobo sauce (look for chipotles in adobo sauce)
Orange zest
1 tablespoon orange juice
CHIPOTLE PORK DIP:
1 cup sour cream
1/4 teaspoon salt
3/4 teaspoon chili powder
3/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon oregano
orange zest
1 teaspoon orange juice
Remaining chipotle and adobo sauce from 1 can
Cook pork as you prefer. Serve dip on the side.
Enjoy.
Today's dinner is brought to you by Grass Fed Girl's recipe (FOUND HERE).
I was able to purchase some grass fed ground beef for a whopping $10/pound! So, as you can probably guess, I only bought 2 packages.
Other than a few changes, I think it turned out really well. Sorry I didn't figure out the nutrition data, but I'm sure its Low Carb and I don't feel guilty eating it at all ;)
The changes I made:
- Fried veggies in duck fat
- used almond flour instead of coconut flour
- added more sausage like spices (since its missing the sausage) i.e. sage to the meatballs
- added Parmesan cheese to the meatballs
- Used half homemade turkey stock and half homemade duck stock
Unfortunately the meat that I purchased was 91% lean. Not my preferred amount of fat levels. It wasn't until after I dropped all the meatballs into the pot that my husband said "You know, you could have mixed duck fat into the meatball mixture". Too late. Oh well.
I highly recommend adding this recipe to your Low Carb recipe book.
Enjoy!
Now I can't wait for leftovers for lunch tomorrow.
So I decided to get a little crazy today and make my own Turkey White Chili Soup, from scratch (I've always thought that was weird term).
Yes, I said soup. I didn't stop at chili, I stopped at Soup. You can make it more like "chili" by reducing the amount of liquid, or boiling for much, much longer. Your choice.
So here is how I did it, and honestly, it turned out good (if I do say so myself)!
Oh, and hubby liked it too, and he has VERY high standards.
4 T butter
1 med onion, chopped
5 cloves of garlic, diced
2 celery stalks, diced
8 c Homemade Stock (I used 6 cups turkey stock and 2 cups duck stock)
3 c chopped Leftover Turkey meat (or any meat) - We used smoked turkey
1 rounded Tablespoon Cumin
1/2 rounded teaspoon Paprika
1/2 rounded teaspoon Cayenne Pepper
2 1/2 rounded teaspoon Chili Powder
1 rounded teaspoon garlic powder
1 14oz can artichokes, chopped
1 can Green Chiles, not drained
S&P to taste
Option 1: Top bowls with chopped cilantro and sourcream
Option 2: Make it creamy by adding heavy whipping cream before serving
1. Melt butter in pot. Add onions and saute ~15 minutes, until they are soft and start to caramelize
2. Add garlic and celery. Saute an additional 5 minutes.
3. Add remaining ingredients, bring to boil. Reduce heat and simmer for 1 hour.
Carb Breakdown: My calculations are 67 total carbs. My pot made 80.65 ounces of weight. Therefore, every ounce of weight = 1.2 grams of carbs.
Not too bad.
So today my hubby and I made up a really good recipe, and I just had to share....
Ingredients:
8 Chicken Thighs (I used boneless/skinless)
1 lb. of kale, stripped off the ribs & chopped
1 yellow onion, diced
8 garlic cloves, minced
1 c. sour cream
2 c. heavy cream
2 t. thyme (dried)
2 t. paprika
6 TBS Butter, divided
2 tsp. garlic powder
1 c. Parmesan cheese, divided
Salt to taste
Optional: 1 Poblano Pepper, diced
1. On medium high heat, melt 2 TBS butter and saute garlic with thyme and a pinch of salt.
2. When garlic begins to turn a golden brown, turn heat down to low, and add sour cream, heavy cream, paprika, and 3/4c parmesan cheese. Continue to heat and mix, but do not boil.
3. Cover bottom of a roasting dish with chopped onions, chopped poblano pepper & kale. (You cannot have enough kale, and it will cook down to barely anything)
4. Place chicken thighs on top of kale. Sprinkle with salt, pepper, Garlic Powder and remaining parmesan cheese.
5. Pour alfredo sauce over all the chicken.
6. Cut remaining butter into 8 slices and put one slice on each piece of chicken.
7. Bake for 1 hour at 350 degrees, or until done. (Cover the first 30 minutes)
Sorry the pictures aren't great, as it was an after thought. It tasted so good, I had to share with others.
