Today was an amazing non-scale victory. While I didn’t lose any actual weight this week, I can happily report I am now down just a tad over 5 inches around my stomach. You know when the season changes and you dread pulling out the shorts, or jeans, because there is that moment when you go to button them and you realize they shrunk in your closet? Well I pulled out a skirt on Thursday and dreaded putting it on, but low and behold it buttoned and I could turn it around, so I pulled out my beginning measurements, measured and sure enough almost a half foot. This is what my daughter called a “Non-Scale Victory” and I like it. I am sure it is from a combination of changes; no soft drinks for over two months, no artificial sweeteners (I use plain stevia when I must, but beware all stevia is not equal, read the ingredients to make sure it only has one ingredient, stevia.), almost totally eliminating processed foods, and increasing exercise. Other than the withdrawals from my McDonalds Dt. Coke, it has not been bad; I have to think before I eat, but I should do that anyway. I am very pleased, very pleased.
If my lawnmower is repaired this weekend, I will cut the grass but I hope to get to the SC Book Festival. We are all big readers. When my children were in elementary school over the summer they had to read so much per day to earn TV time; and my sneaky plan worked, both are avid readers. We have a wonderful book club at my church that I look forward to each month. I have read so many books that I would have never even given a second chance if it had not been for the Book Club. This is a much better way for me to widen my horizons than widening my waist and rear end. (Did you see where I went with that, oh yeah.)
I hope everyone has a great weekend and get everything you need and you want to get done. See you on Monday.
Sweet Potato & Green Bean Salad
The original recipe for this came from The Pig & Quill Blog by Emily Stoffel. I adapted it to our favorites. I will show where I made changes, so feel free to change back or totally change to fit your family.
4 sweet potatoes, peeled and thinly sliced (Recipe called for unpeeled, but I just cannot eat potato skin. I think it’s a texture thing.) I used a mandolin to slice mine on the thickest cut available.
1 tsp cinnamon
2 Tab. olive oil
1 tsp salt
1 tsp dried thyme
½ pound small (thin) green beans, stem ends removed
½ – ¾ cup toasted pecans (walnuts)
Salad mix – I used romaine, arugula, and spinach
½ cup extra virgin olive oil
1/3 cup apple cider vinegar
2 Tab. maple syrup
1 tsp salt
1 Tab. spicy mustard
Freshly ground black pepper
- Preheat oven to 450o. Toss sweet potatoes with cinnamon, 2 Tab olive oil, 1 tsp salt, and thyme. Arrange on a baking sheet in a single layer and roast 25-30 minutes or until the potatoes are tender and just beginning to brown. Let cool.
- While potatoes are roasting, fill a large bowl with cold water and ice. Bring a large pot of water to a boil and salt generously. Add green beans and cook 1-2 minutes until beans are bright green. Remove and immediately plunge into ice water, and drain. Cut beans in half lengthwise.
- Make dressing by mixing ½ cup olive oil, apple cider vinegar, syrup, mustard, salt and pepper together in a jar.
- Combine greens, sweet potatoes, beans, cranberries, and pecans in a large bowl and toss with dressing.
172 days and 23.02 lbs till Disney Food and Wine
Food & Wine Minus 30 