Everyone that diets and exercises fears this – plateauing. And that’s exactly what has happened to me for the past 4 months. My workout schedule hasn’t changed, I’ve actually been mixing it up which usually helps with my results. The scale has been the same +/- 2 pounds. So, what has changed?
My diet. I’m not on one. I’m just very aware of what I’m eating but I’m not as religious about logging it into MFP. Am I disappointed in myself? Yes and no. Here’s why:
I’m only disappointed because if I had stayed very strict about logging in my foods I could have lost more on the scale. However, My clothes are still changing the way they sit on my body and I’m very happy with that. Do I eat the way I used to, not caring what I ingest? No. Do I eat the way I should? Low carbs and lean proteins? Nope. But am I okay with that? Right now, yes.
Normally I’d be so hard on myself for “falling off the wagon” and then I would binge diet “starting Monday.” But quite honestly, what good will that do? Every time I did that I didn’t lose any weight or any inches. All it did was make me feel fat and stressed which is obviously never a good combo.
So what’s a girl to do? What’s my plan you ask? Well, when I’m ready – and only when I’m ready – I’ll go back to being a bit more strict about my meal planning. But the main thing I want to stress is I’ll do it when I’m ready. And knowing me, that won’t be much longer from now. :)
Oh my! I can’t believe Mother’s Day is right around the corner. With Unique LA (more on that later) right around the corner, then Mother’s Day, then Father’s Day, and graduation season…OMG! I can barely keep up!
We’ve got 2 hand lettered Mother’s Day Cards up in our shop and a few more to trickle in within the next week.
Our “Hey Ma” Mother’s Day card was hand lettered by yours truly.
And our “Super Moms” card is by Charlie. Super Moms make Super Sons coming soon :)
Now I’m off to work at the bakery for the weekend. Have a great weekend everyone!
I’ve been blogging for quite some time now and though I have a fancy camera a lot of times taking it out with me is just a hassle. It’s so big and bulky and doesn’t fit into my pocket or purse. The handiest camera I have (my iPhone camera) ends up getting used the most since I have it on hand and with me all the time.
So I decided to step up my game a bit. I went onto Amazon and bought a clip on camera lens and a GorillaPod by Joby.
I decided to go with a clip on lens for a few reasons:
- I can use it for the front and back camera.
- I can use it on my iPad (not that I ever really take photos with it) if I wanted to
- Charlie or any of my friends can use it for their phones too. Sharing is caring after all :)
So I went with the triple threat: the set with the fish eye, wide angle, and macro lens. Here are a few selfies of me to compare. Here’s the selfie with no attached camera.
Here’s with the fish eye lens:
And here’s the wide angle.
For the tripod I decided to go with the GorillaPod with the smart phone attachment. I haven’t used the tripod yet but I’m looking forward to it!
I’m really excited to take my iPhone photos to the next level with these new bad boys! :) Have a great Wednesday all!xoxo,
So my dear friend Gina posted up a low carb pizza recipe on her Facebook. The moment I saw it I showed Charlie and we immediately said in unison, “Let’s try it!” So off we went!
The original recipe that Gina shared can be found here on the Lighter Side Blog. Because it was Charlie’s night to cook I should have thought ahead and shared the link with him. But I didn’t..sigh. I definitely want to try her recipe though, her photos look so yummy! Charlie put together a similar recipe here:
- 1/2 head cauliflower, coarsely chopped
- 1/2 cup shredded part skim mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 3 tablespoons chopped garlic
- salt and ground black pepper to taste
1. Preheat an oven to 450 degrees F.
2. Finely chop garlic and parsley.
3. Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded. We have a Ninja Blender at home and made this really easy.
4. Stir cheese, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated.
5. Line a baking sheet with foil and spray with non-stick spray. We didn’t have any so we brushed some avocado oil onto the sheet.
6. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
7. Bake in the preheated oven until lightly browned, about 15 minutes.
8. Top with your choice of sauce and toppings. And bake again.
We put tomato sauce, ground chicken, mushrooms, cheese, and baby kale on our pizza. It was amazing! Enjoy the recipe guys!xoxo,
You know when you have that feeling? That feeling of knowing your to-do list in your head and knowing that it’s just growing and growing faster than you can tackle each thing?
Yeup, that’s me right now. I’m so behind on my bookkeeping. I’m behind on my production schedule. Last Wednesday was the first time since January that I missed my Monday/Wednesday/Friday blog schedule. I actually missed last Friday’s post but made up for it by posting my Grilled Shrimp recipe on Saturday. I also made up for my Monday post with my 10 Year post. I was actually supposed to post on Thursday, but I didn’t. And I’m not trying to make it up another day. I’m falling behind.
You see, normally I would. I would allow that overwhelming feeling to encompass me. I would feel guilt that I didn’t get to it and force myself to make up for “lost time.” But now, I’m saying no. I’m saying no to my own mind telling me that I should have worked on Monday and Tuesday instead of spending quality time with my husband. I’m saying no to my mind giving me the guilt trip of not staying on schedule. I’m saying yes to my heart being full and happy. I’m saying yes to falling behind so that I can love more; so that I can live more. And it feels good!
Have a fabulous Friday my friends. If you’re not exactly where you hoped you’d be today it’s ok. Trust that it’s for a reason!xoxo,
Dear friends, today is mine and Charlie’s 10 year dating anniversary. I’m beside myself, I can’t believe how fast time has flown. He and I have been through so much together – we’ve been there for each other at our worst, and celebrated with each other at our best. The arguments, the laughs, the tears, the achievements…it’s all been such a ride! I’m so grateful for everything that he and I have been through together. It’s brought us to this moment and has made us a stronger couple.
I was looking at pictures of Charlie and I from our 5 year anniversary. It was right before we got engaged, I can’t believe 5 years have already passed since then. He took me to a great Brazilian Churrascaria for dinner (one of our favorites) and went bowling after. :)
Words can’t ever begin to explain my love for you. You’re my everything and I am so grateful to our Lord that he has given you to me to be my husband. You are the man that I want and need, and I hope that I do the same for you. Thank you for all the sacrifices you make for me, for all that you provide for our little family, and for being the selfless man that you are. You touch so many people’s lives with your talents, inspiring personality, and sense of humor. Please know that I would do anything for you and with each passing day I love you more and more. Just when I think it’s not possible to love you more – you do something that makes my heart grow fonder. I love you babe. I love you so so much!
My mom and I love watching The Chew on ABC. I even got Charlie interested. It mixes 2 types of television that I enjoy – cooking shows and talk shows (yes, guilty pleasure). I was never a Jerry Springer type of fan, more of The View and the Tonight Show kind of girl. And Food Network? You know I was all over that (when I still had cable). So The Chew was one of those shows for me — I couldn’t resist it! I love all the hosts and every time they make something that makes my mouth water I bookmark it so I can give it a try. :)
Chef Symon’s Shrimp with Grilled Lemon and Mint looked so yummy I just had to try it! I didn’t have all the ingredients at home so I had to make some adjustments to his original recipe so that it would fit with the items I had on hand. Here’s the recipe that I made, you can view Chef Symon’s original recipe here.
What you’ll need:
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Avocado Oil (if you don’t have this on hand Michael Symon’s recipe calls for Olive Oil)
- Korean Chili Flakes (Gochugaru)
- 1 pound Shrimp peeled and deveined
- 2 Lemons halved (and zested)
- 2 cloves Garlic minced
- 1 cup julienned Snow Peas
1. Julienne your snow peas. Cut them on a bias and thinly (and watch your fingers!) and put aside.
2. Add apple cider vinegar, lemon zest, and garlic into a bowl.
3. Whisk in avocado oil, add salt, black pepper, and chili flakes.
4. In a separate bowl, take 2/3 of the mixture and add shrimp. Let sit to marinade and coat evenly. Side note: I had to use frozen shrimp (womp womp) since our local market didn’t have the size that would be good for grilling. The frozen ones still came out pretty good!
5. Take the remaining 1/3 of your mixture and add your snow peas. Mix and incorporate evenly.
6. Please lemons face down onto the grill and grill your shrimp for 1-2 minutes on each side (depending on the size).
7. Place a bed of snow peas onto the plate and your shrimp on top for a pretty presentation. Squeeze one whole grilled lemon and use the 2nd for garnish. Enjoy!
I had an enlightening, feel good conversation with one of my dear friends last night. This amazing woman has been a true light in my life and I value her relationship so much! She’s just one of those friends where we can talk about life and just babble on and on and on. It’s hard to find relationships like these, where you can be unabashedly yourself with no judgement attached. It’s a diamond in the rough and my friends that can let me be me are ones that I hold very closely to my heart. I know God just places them in our lives because He truly feels like we deserve a good friend.
During our conversation she reminded me a few things about life.
- Life isn’t easy because we choose to make it hard. Our wants and desires are always what we don’t have, but we mustn’t forget that what we have in the present is pretty damn amazing.
- Relationships are beautiful and are meant to help you grow and become a better you. Don’t take your relationships for granted and treat your relationships with respect.
- There’s something beautiful about letting go. That freeing feeling of a weight being lifted off your shoulders and a burden being released from your consciousness is such a relief.
- There’s a difference between letting go and giving up. Just because you let it go doesn’t mean you’re giving up on something.
- Sometimes an impromptu plan can make your day much better. Be spontaneous sometimes, it’s fun!
- The truth is 1 tiny thing can ruin your day, but try not to let it take over. Feel the hurt, the anger, the pain, and then move on and be positive.
- Your job does not define you. Don’t let it be what your life is centered around. Take care of your faith, family, friends, and yourself before your job.
- Always do your best and strive to be better. But remember that that’s all you can do, try.
- In your own time, you will learn things along the way in life that will feel like a light bulb turned on in your mind. Things that you struggle with will make sense all of a sudden. Appreciate and revel in those “AH-HA!” moments.
- Friends and family are SO important. Without a support system and connections with others, you are nothing.
As promised, here is my Tofu Shirataki Noodle recipe I wrote in my Carb Diet Tips post.
1 pack shirataki noodles
3 cloves of garlic, diced (add more or less depending on your preference)
1/2 an onion, diced
1 pack of firm or extra firm tofu sliced into cubes
1/4 of a pound of Chinese long beans, chopped (you can use green beans, baby bok choy, or broccoli as an alternative)
3 tbs low sodium soy sauce
1 tbs. sesame oil
1 tbs. avocado or olive oil
- Remove the tofu and Shirataki noodles from their package. Rinse with water and strain for a few minutes.
- Add avocado oil to a pan with medium heat and add tofu, cook to a golden brown on all sides.
- Add noodles and long beans. Cook until all liquid has left the pan, stirring occasionally.
- Add garlic and onions and stir until onions are transluscent.
- Add soy sauce, sesame oil, and a dash of salt and pepper to taste.
Voila! Simple and easy peasy. :) Enjoy and let me know how it turned out!xoxo,