Starting the "big walk"

I weighed my pack before I left: 16 pounds.  If I'm honest about the highest weight I "kissed," my pack only weighs 2 pounds less than the weight I've lost since Christmas.  Hauling that pack up on my shoulders was actually pretty inspiring.  I want to lose that much more, plus 10 before my wedding.

I brought about 100 ounces of water with me.  I need to fill my "hand water" every hour to stay on the hydration track.

This is the view from where I sit now.  I'm eating my pear (heavy in water) and will take off when I'm done.

Second big stop. Eating the rest of my pear, filling water, and overlooking what should be a lake.

I'm not sure how much more climb I have, but there's a lot less shade for a while.

Lunch!  I have chocolate cheddar cheese, carrots and tomatoes, tangerines and trail mix.  I'm 5.6 miles in and it's been uphill all the way.  From here on out, it's down.  I'm tired as I'm walking up hill, but after a rest, I'm good again.  That quick recoup is a real improvement.  Oh, and I'm not a bit guilty about bringing skittles...They may have saved my life between stops  ;-)

Baked Spaghetti Squash, Lasagna Style

A new favorite - with a couple of variations.

                  Baked Spaghetti Squash, Lasagna Style

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     spaghetti squash -- halved lenghtwise and seeded
  2        tablespoons  minced garlic
  28            ounces  stewed tomatoes
  1         tablespoon  dried basil
  1                     onion -- chopped
  15            ounces  black olives -- chopped
  1                cup  shredded mozzarella cheese
  1                cup  shredded parmesan cheese
     3/4         pound  lean ground beef

Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.

Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.

Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.

Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.

Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

Description:
  "paleo"
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Per Serving (excluding unknown items): 302 Calories; 21g Fat (61.0% calories from fat); 16g Protein; 14g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 750mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat.

NOTES : Original recipe called for no meat, plus 1 beef flavored bouillion cube. Obviously, that changes the calories, etc.  the cheese is not strictly paleo, but it's close.  also, I cooked the squash in the microwave so that cut the cooking time a lot.

Rainbow Puerto Rican Chickpea Salad

"Rainbow" in the title of this recipe that I adapted comes from the idea of "eating the rainbow" every day.


white, (beans), yellow (squash), orange (bell pepper), red (pepper), purple/blue (onion), green (celery)
                   Rainbow Puerto Rican Chickpea Salad

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           Cup  no salt added garbanzo beans
     1/4           cup  chopped celery
     1/4           cup  chopped red bell pepper
     1/4           cup  chopped carrot
     1/4           cup  chopped onion -- (red)
     1/4           cup  yellow squash -- chopped
           
                        DRESSING
  1 1/2      Teaspoons  extra virgin olive oil
     1/4      teaspoon  cumin
  1 1/2      teaspoons  lemon juice
  1           teaspoon  minced garlic
  2          teaspoons  red wine vinegar

mix beans and vegetables in bowl with sealable cover

in separate small container, mix dressing ingredients.

right before eating, add dressing to veggies and shake to coat.  Add salt as desired.

Description:
  "my take on another recipe"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 298 Calories; 9g Fat (27.9% calories from fat); 12g Protein; 42g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 57mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

thyroid seminar

It's been a while since I posted.  I've lost over 10 pounds, and when I'm on the plan, I feel good.

"The Plan" includes wheat, which I believe is still a problem for me, so *my* plan excludes wheat and gluten at this point.

I went to a thyroid seminar yesterday, which was largely a pitch for a doctor's office.  but I gathered some good information, a lot of which pointed to what I suspected.

Wheat is the bad guy.

Puerto Rican Chickpea Salad

                Okay...I left out the vinigar, used extra cumin and used a little green onion as well.  This is lunch tomorrow.  (1/2 recipe)
     
* Exported from MasterCook *

                       Puerto Rican Chickpea Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  chickpeas, canned -- rinsed and drained
  2               ribs  celery -- chopped
     1/2                red bell pepper -- chopped
     1/2                green bell pepper -- chopped
     1/4        medium  red onion -- chopped (1/4 to 1/2)
  1                     garlic cloves -- grated (1 to 2)
  3               tbsp  chopped fresh cilantro
  1               tbsp  red wine vinegar -- (1 to 2)
  1               tbsp  lime juice -- (1 to 2)
  2                tsp  olive oil
  1                tsp  ground cumin -- or more according to taste
                        salt -- pepper

n a large bowl, combine the chickpeas, celery, bell peppers, onion, garlic, and cilantro. Season with vinegar, lime juice, olive oil, cumin, and salt and pepper. Combine all ingredients well and adjust the seasoning if necessary.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 182 Calories; 4g Fat (18.3% calories from fat); 7g Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 379mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Curried Chickpeas

This recipe includes tomatoes, which are on the list of higher reactive foods, as well as being a nightshade.  there's only 1/4 of a tomato per recipe.

                     
* Exported from MasterCook *

                              Chickpea Curry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Lunch Ideas                     Plan Friendly
                vegetables                      vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Tbsp  canola oil
  1                med  yellow onion -- finely chopped (about 1 1/2 c)
     1/2           tsp  cayenne
  1                tsp  coriander seeds -- finely ground
  1                tsp  garlic -- grated
  1                tsp  fresh ginger -- finely grated
     1/2           tsp  ground turmeric
  1                med  tomato -- finely chopped (about 1 c)
  1 1/2              c  fresh dill weed -- with tender stalk, finely chopped
  1                can  chickpeas, canned -- (15.5 oz) rinsed and drained - low sodium
     1/4             c  water
     1/4           tsp  salt

        Heat oil in medium saucepan over medium heat and saut? onion until softened, about 5 minutes. Add cayenne, coriander, garlic, ginger, and turmeric and stir 3 to 4 minutes.

        Mix in tomato and cook until soft, about 5 minutes. Add 1 c dillweed, chickpeas, water, and salt and simmer 5 minutes. Sprinkle with the remaining 1/2 c dillweed.

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Per Serving (excluding unknown items): 154 Calories; 8g Fat (44.2% calories from fat); 4g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 319mg Sodium.  Exchanges: 1 Grain(Starch); 1 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Monday, February 3, 2014

I ate and ate and ate yesterday...over 2,200 calories!  But foods that I tested as "good" and one that I tested.

(note:  I'm testing one fast food item each week, so when I travel I know what's "safe")

yesterday, Nachos Supreme from Taco Bell.

I lost .9 pounds

Today, I have flax seed granola with cranberries instead of raisins.