Hi All! I hope you are all doing fine this week. I’m amazed that it’s been three weeks and I’m now looking forward to writing these Friday-on-Thursday-night posts!
This week I’m down a pound. I have to tell you, if this was the rate of loss when I was in my thirties, I would have been so discouraged. But—I’m coming to terms with a slow loss. It took a couple of years to pack the weight on.
Down a pound. Much better than being up a pound!
If I lose a pound a week at a steady rate, I’ll be 15 pounds lighter at Christmas. Trust me—that is a good thing. I’ll tell you why—because that kind of weight loss will encourage me to not wolf down all the baked goods and holiday foods!
Nope! THIS holiday season I won’t let the baked goods tempt me!
But—I’m starting to ease into a change of eating habits on this third week. I’m beginning to think twice about that mid-afternoon craving, reaching for a bottle of water, and concentrating on tasks that need to be completed on the job. It’s working a bit.
And I’m not going to get all self-righteous either. There are times that I find it difficult to limit my intake of cheese. I’m like a mouse—actually more like a rat in the fact that I could inhale a wheel of brie at any given time.
That’s right. I AM cheesy–Mozzarella, Brie, Swizz, Those plastic orange processed cheese-food sheets. I don’t discriminate!
My “trigger” food is pasta. I can’t eat one serving size. And when I cook macaroni, it is incredibly difficult for me to not cook the entire box. That is because physically I am able to eat an entire box!
Macaroni, spaghetti, linguini, elbows. I don’t care. I’ll even eat it without sauce!
I’m trying to talk myself into craving produce and fruit. Vegetables—I love. Fruit—it depends on what it is. Blueberries have been my bestie the past two weeks. It’s nearly impossible to get a decent strawberry around here and bananas sometimes give me heartburn.
Look at this beautiful produce. Keep looking because it isn’t mine. My daughter Oona took this picture of her Farmer’s Market goodies. I think she was trying to give me a hint!
This weekend Bonaparte and I are going to take a drive to Nyack, NY and I’m hoping to bring home a decent amount of NY State apples. There is nothing like a crisp, crunchy apple to satisfy those cravings for sweets. Well, maybe perhaps a warm apple crisp instead with vanilla ice cream or a freshly-baked apple pie……
Cortland and Empire are my favorite apples. This chart is from Maine’s Fresh Ideas–how ’bout them apples?
For a main meal, I’ve been cooking one particular dish lately. It’s simple. Here’s the recipe!
Tomatoes, Black Olives and Chicken Breasts
6 Roma tomatoes cut lengthwise and quartered.
1/2 cup of large black olives pitted and cut in half lengthwise.
3 cloves garlic, peeled and minced—or do what I do and grate the garlic with a microplane.
1 pound boneless, skinless chicken breasts, pounded flat.
1 Cup rice flour—poured into a plate so you can dredge the chicken in the rice flour.
To taste: Salt, pepper, red pepper flakes
For garnish: Fresh basil
White wine or rosé.
Heat a bit of olive oil in a pan. Add the cut tomatoes, garlic and olives. When the juice from the tomatoes starts to release, add about a half cup of wine.
Cook until the tomatoes are soft but not mushy about 5 to 8 minutes.
When cooked, transfer to a plate and set aside.
Dredge the chicken in the rice flour. I use RICE flour because it doesn’t taste floury; it doesn’t give a heavy coating either. Rice flour keeps the moisture in the chicken and is gluten-free. It’s my secret to moist chicken breasts!
Add a bit more olive oil to the pan that you cooked the tomatoes in. No need for a new pan. I’m teaching you the value of being lazy.
Sauté the breasts until they are browned. Now add the tomatoes, olives, and garlic. Don’t drain them either—make sure all that juice goes in there. Season with red pepper flakes and salt and pepper.
You’ll know when it’s done. And when it is, place the breasts on a plate and load the tomatoes on top and garnish with the basil.
This is a very good dish because it is filling and it has tons of flavor! And—it leans to the healthier side.
I promise, next time I make this dish I’ll take a photo of the chicken too! The tomatoes should look like this. I keep the garlic on top and away from the bottom of the pan because I don’t want it to burn!
The other thing about losing weight is that I refuse to buy any new clothing. (Well, maybe a sweater). I touched on this last week and will touch on it again. Clothing with stretch is your best friend while losing weight. The fabrics really hug your body and you can begin to see progress!
Here are some of the outfits I wore this week. Like always, I keep it simple.
Tuesday’s OOTD was very simple. I try to stick to a monochromatic palette because it helps to give a slimmer appearance. The blouse is from J. Crew–about six or seven years ago. Navy cardigan and pants with a hint of stretch also from J. Crew.
I had to give these shoes some love because they are one of my fave pairs of flats. Suede and patent and I love the little straps and buckles and look at that toe clevage!!! These are also very old shoes. Via Spiga. I got them for next to nothing on sale at Nordstrom maybe four years ago.
This was my OOTD on Wednesday. The pencil skirt is pure stretch. It also has a high waist so it really sucks the gut in. I love this skirt. I think it was ten bucks at TJ Maxx. I wore a stretchy sleeveless shell with it and my Kut From The Cloth Denim Jacket. The denim jacket is actually a cotton with stretch blend. See how the skirt hugs my hips and the upper legs? It doesn’t fall into a rectangular shape–which would make me look boxy and heavier!
And when the office gets hot, I can take the jacket off with my right to bare arms. Who says older women can’t go sleeveless? HEY–take a look at my mid section. It’s not slender but I’m still wearing a body-hugging shell. And it looks better than a baggy shirt!
Today’s outfit. That great t-shirt dress from Old Navy (the $15.00 one). Again. The stretch in the fabric gives the dress a nice fitted look. I don’t accessorize too often but today, I wore a brown leather belt and wore it loosely so that it fell below my waist. Wearing a belt that way doesn’t “cut” your body, it lengthens it. And while losing weight, the length is a good thing! And even though I’m not a fan of Mr. Kors, I’m so in love with this wrap watch. I can’t afford an Hermes wrap watch but this will suffice! The shoes are literally ten years old from Seychelles. I love the brown with the pewter and the comfort level of these shoes is illegal! They are like slippers!
The weather has been wreaking havoc on my hair. Adam did a great job blowing it out, but those muggy mornings love to bring the frizz around and I’ve been wearing my bio hair in a side bun and a top bun. Today I put it in a big-ass bun with the help of one of those hair donuts. I also added a couple of hair extensions to wrap around the bun. Make a high pony tail and slide the donut over the pony. Wrap the hair around the donut and you have instant bun.
My big-ass hair bun. See that little white hair? I was playing with Chippy! I need to be more careful!
A big-ass hair bun is much better than getting a big ass from a cinnamon bun—or from the pain au raisin that I’ve made for Bonaparte!
My hair bun has a lot less calories than these pain au raisin I made for Bonaparte..but they are the same size!
Have a great week. Remember we are here to support each other. If you have any strategies you want to share—chime in with the comments dearies!
I’ve been listening to “All Things Must Pass” constantly this week. Since we’re going into apple season, I thought I’d give you some “Apple Scruffs”—by George, my favorite Beatle! It’s a feel-good song and we all need to feel good! XOXOXOXO!