Autism, exercise, family, fitness, kids, Miss Shannan, Shannan Paul, Uncategorized, weight loss

Birthdays and Beginnings

3.12.17

Mommie Dommie Birthday Pics
Miss Shannan and Cyclone Kid Birthday Month 2017
March is “Birthday Month” at our house. Cyclone Kid turned 9 at the beginning of the month. I’ll hit 44 at the tail end of March. A month of celebrations and a month of “annual check-ups,” as well.
Physicals for both of us, and I learned few things. We’re both happy. We’re both healthy. But, we’re both a little “heavy.”
Even though Cyclone Kid and I are active people, we weren’t active enough to stave off the winter weight gain. As the mom, I let us slip and now we’ve got some ground to make up to get our Body Mass Index in check and get back into shape.
Goals are great. Realistic goals are better. Over the next 6 months I have two weight-related goals for us:
  • For Cyclone Kid: Keep him at his current weight, so he can “Grow Into It.”
  • For Me: Lose 8 pounds and gain muscle.
I’m not telling him he’s on “diet,” or that he needs to lose weight. I’m not making a big deal about using the word “exercise.” For the next six months, I’ll find new, fun ways that we can be more active and get in better shape.
Remember, I said, HE’S HAPPY. My main concern is to keep him that way. Happy. Healthy. Confident. Just a little less “heavy.”
It will be an interesting adventure.
healthly living, healthy eating, mamavation, Miss Shannan, weight loss

MAMAVATION MONDAY – I GOT CAUGHT BY THE "DID NOTS"

I gained two pounds in the last two weeks. Two pounds doesn’t sound like much. In fact lots of things weigh more that 2 pounds. Dumbbells, bags of flour, my winter boot. But after losing over 50 pounds and keeping it off for over a year, I’m not trying to go back.

It’s my fault. I did just about everything wrong last week. I ate out too many times and did not plan my meals ahead. I did not log my food like I usually do. I did not keep away from the alcohol. I did not work out. I did not drink enough water each day. I din not get enough sleep. And the end result of all those “did nots” – TWO GIANT POUNDS. Somebody smack me.
Now I’ve got to get back on track. Thanksgiving is next week and now more than ever I’m determined to keep things in check during one of the biggest overindulgent holidays of the year. I also don’t want to ruin it for the family, so I’m continuing my quest for recipes makeovers that my whole family can enjoy.
We’re loading up on the veggies and greens this year. Including the slimmed downed version of our family favorite Collard Greens. They can be really great for you and have. ton of vitamins and antioxidants. But it’s easy to ruin the benefits by seasoning them with greasy Ham Hocks or fatty bacon. This year, I’m using the steamer and turkey bacon instead to get rid of the unnecessary calories and fat.
I’ve also included an updated Sweet Potato Pie recipe. I’m not crazy enough to think I an get away without having pie, but I can shave some undesirable fat and calories off the darn thing. This version that I found in Fitness Magazine cuts out the butter, sugar, and whole milk and focus on the Sweet Potato, which is actually good for you.

This week, I plan to pile up the “dids” and leave the “did not” for someone else. Enjoy.

Sweet Potato Pie

Makes 12 servings


Ingredients
Low-Fat Crust

1 3/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons chilled oil (canola or olive oil)
1 extra-large egg white; lightly beaten
1 1/2 teaspoons vinegar, either white wine or apple cider
Ice water as needed

Sweet Potato Filling
16 ounces sweet potatoes, baked till soft, with skins removed
4 egg whites
1/2 cup sugar or Splenda
1 1/4 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
12-ounce can evaporated skim milk

Directions
To make crust: Preheat oven to 350 degrees F. Mix flour and salt in a medium bowl. Carve a small well in the middle of the flour and add chilled oil to it. Mix with fork until dough is crumbly. Mix in beaten egg white and white wine vinegar. Using your hands, form dough into ball, adding ice water to the dough if it is still a bit crumbly. Dough should hold together well. Refrigerate until very cold (1/2 hour). Roll dough on a floured surface until 1 inch thick. Drape over 9-inch pie pan, being careful not to tear the dough. Trim off the excess pieces and discard. Bake for 7-10 minutes or until golden brown.

To make filling: In a medium-size mixing bowl, mix all ingredients. Pour into the prepared crust and bake at 350 degrees F. for approximately 30 to 45 minutes, until knife inserted in center comes out clean.

Nutrition info: 221 calories, 6g protein, 34g carbohydrate, 7g fat (1g saturated fat), 2g fiber, 125mg sodium