Mason Jar Salads

Can we just say some people are genius? Initially I thought a mason jar salad was just another excuse to put something in a jar and served no real purpose. Well I was WRONG! Putting it in the jar made for easy prep, packing and clean up. Plus no soggy, grossness. Give it a try!

I use the pint size jars, I've seen people make them much bigger but here's my take on that; you're eating way too much salad. I'll make my pint and grab an extra snack and feel plenty full.

Put your salad dressing in first. I used a fat free raspberry vinaigrette and it actually helped curb my sweet tooth! Being that it is a light dressing and not as thick as a creamy dressing like ranch it spreads easily when shaken with the rest of the salad.

Next put in your veggies; I love everything from cucumbers and tomato, to radishes and carrots and even corn and beans. Mix it up, you never know what you'll end up liking!

I cheated and also bought a bag of lettuce with other veggies in it as well (put you other chopped veggies in first, make sure you've got a layer of veggies under the lettuce, that's what keeps it form getting soggy) I put that in until it was almost to the top.

I sprinkled a little skim milk cheese on top and sealed it shut.

At lunch time I turned the jar over and shook it up really well and viola! There was a perfect, still crisp salad with dressing all set to go!

Skinny Peanut Butter Chip Chocolate Muffins

I know what you're thinking, how on earth is this a low-cal snack!? By skipping the oils and fats you'd normally bake with this super moist muffin fits in all sorts of calorie intake plans!

I like to double up and make the jumbo muffins (so I count double the calories when I log this but the nutritional info posted is for standard muffins.)

So here's the recipe! 

Ingredients:
3/4 cup (133g) unsweetened applesauce
1/2 cup (100g) granulated sugar
1/4 cup (85g) honey
2 large egg whites (or 1 large egg)
3/4 cup (183g) vanilla Greek yogurt (or regular yogurt, plain or vanilla)(Hint: the small individual yogurts are the correct size)
2 teaspoons vanilla extract
1/2 cup (62g) all-purpose flour
1/2 cup (64g) whole wheat flour
1/2 cup (42g) unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup peanut butter chips (or substitute for whatever you'd like!)

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.

In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.

Sift the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.

Divide the batter evenly among the muffin cups - fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.

Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months: heat up for 45 seconds to thaw!

Half Way There

I started this journey a few years ago, it has NOT been an easy one.

I've fallen off the wagon more than enough times and managed to pull myself back on somehow.
Here's a quick look at my progress chart from January to May, notice its no where near a perfect downward angle!

Initially I started at 280. I had refused to step on a scale for quite some time. One day I looked in the mirror and was completely broke down, upset at seeing what I had let happen to me. I decided then that something had to happen and slowly but surly transformations took place.

That same day I weighed myself at the gym and cried in my truck on the way home. I knew I'd gained weight but to see the big red numbers of truth staring me in the face was more than I could take. I went home, cleaned up my face, took a picture and vowed to never see those numbers on a scale again.

Its taken me 3 years to get from 280 to 230, losing the first half of the 100 lbs I want to lose. I'm giving myself a year to lose the other half.

Here is what 50 lbs down looks like. Seeing 229.7 on my scale made my day, and I cannot wait to see 180.

Week 1 Menu Plan

Every menu is based on my daily calorie intake, includes 3 meals and snacks. My daily consumption is 1520. I used the MyFitnessPal app on my phone (also available online) to count my calories and it was what suggested my intake. Try the app out yourself and see what it suggests for you based on your goals and adjust as needed! Also: my meals are set for 2 people with some leftovers for lunch most of the time.

Here's Week 1! Under the recipes tab you will find each meal that needs explaining and I will try my best to include a shopping list as well!

Monday
Breakfast: Toaster Waffles, Homemade Strawberry Topping & Whip Cream
Lunch: Tuna Salad & Celery
Dinner: Freschetta Pizza & Garlic Knot (I work late on Mondays so something easy to pop in the oven works great for us!) Snacks: Orange Dream Pie

Tuesday
Breakfast: Toaster Waffles, Homemade Strawberry Topping & Whip Cream (It was so good I had to have it again!)
Lunch: Mason Jar Very Veggie Salad (I will put a tutorial in the recipes section!)
Dinner: Grilled Brawts, Beans & Chips
Snacks: White Cheddar Popcorn & Orange Dream Pie

Wednesday
Breakfast: Instant Oatmeal w/ Caramelized Banana (Hint: Cook a flavored oatmeal packet on the stove and slice banana into it, allow it to cook all together, the banana is so sweet this way!)
Lunch: Leftover Pizza from Monday
Dinner: Steak Stir Fry (This is one of our ABSOLUTE favorites, we waited all week for it!)
Snacks: Naval Orange, Orange Dream Pie

Thursday
Breakfast: Toaster Waffles, Homemade Strawberry Topping & Whip Cream (Can't tell I REALLY like it can you?)
Lunch: Leftover Brawt from Tuesday & Chips
Dinner: Turkey Burgers & Chips (Don't knock it til you try it, I was an all beef girl but when its seasoned well a turkey burger can be AHHH-mazing)
Snacks: White Cheddar Popcorn

Friday
Breakfast: Yogurt & Fruit (I get a lot of chores done on Friday mornings so I do grab and go, feel free to move this to a day you don't have as much time in the morning!)
Lunch: Frozen Yogurt (Yes, this is my "cheat" moment. There is a Fro-Yo place across from my work that I treat myself to on Fridays)
Dinner: Pita Pocket Philly Cheese-steaks & Chips (These are super yummy and work great to have the same week as the stir-fry because it uses the same kind of steak for both along with some of the same veggies)
Snacks: Not-So-Skinny-Chick Chocolate Muffin

Saturday
Breakfast: Cereal & a Banana (Classic!)
Lunch: Leftover Pita Pocket Philly & Chips
Dinner: BBQ Chicken Drumsticks, Loaded Mashed Potatoes & Grilled Corn on the Cob
Snacks: Orange Dream Pie

Sunday
Breakfast: Cereal & a Banana and a Yogurt cup. (I work a little later on Sundays and do a lot that morning so I have a bowl of cereal to get me going and a yogurt just before work)
Lunch: Leftover BBQ Chicken Drumsticks & Potatoes
Dinner: Hamburger Helper (You pick your flavor, Sundays we would normally cook a nice dinner but the following Monday is a holiday so we're cooking with the family and will save our nice meal for that!)
Snacks: Not-So-Skinny-Chick Chocolate Muffin

Orange Dream Pie

I will do my best to add a picture soon!

This no bake pie is tastes absolutely sinful but is actually a low calorie snack! It reminds me of a soft, fluffy version of an Orange Creamsicle!

What You'll Need:

• 1 (4-serving) package sugar-free orange gelatin
• 1/2 cup boiling water
• 1 (8-ounce) package fat-free cream cheese, softened
• 1 tablespoon fresh orange juice juice
• 1 teaspoon grated orange peel
• 2 cups frozen light whipped topping, thawed

What To Do:

1. Coat a 9-inch pie plate with cooking spray.
    
2. In a small bowl, dissolve gelatin in boiling water, stirring until dissolved.
    
3. In a large bowl, beat cream cheese until smooth. Slowly add liquid gelatin until well combined.
    
4. Stir in lime juice and lime peel. Fold in whipped topping until well blended. Pour into pie plate, cover, and chill  3 hours or until set.

Note

As with any creamy dessert cover and store this in the refrigerator until serving time. Don't let it stand at room temperature before or after serving.

After 55 lbs down, I must be doing something right!

In 2012 I decided to join a gym and try to regain control of my weight. I'd gained about 100 pounds since graduating high school.

Well now here we are in 2015 and I'm 55 pounds down! A little over halfway to my goal so I must be doing something right, right?

On my 23rd birthday I decided I'm giving myself a year, a year to get it all under control and begin living the way I'm supposed to be.

So here's how I'm doing it, my weekly meal plans, my workouts, my desserts and often my progress. Feel free to follow along, welcome to my life of rhinestones & weight loss.