Jesus Calling January 8, 2013
So, I feel a little sorry for myself today! I can feel the depression setting in and I know that God is calling me, asking me and wanting me to count on Him more today and the rest of the year. I have gained 20 of 65 pounds that I lost back!!! Why did I let that happen?? Last week I pulled out some of my cookbooks and starting reviewing new dishes that sound like they were tasty and low fat, low calorie (which usually means bland!). But to my suprise the first three I have made were not bad, of course for those of you that know me, I changed the recipe, just a little. I thought I would share those with you. Also, in the mornings we have started Jillian Michaels, Get Ripped in 30, which is a great workout. Get Ripped is a circurt training video, which has a warm-up, 3 circurts which include 3 minutes of strenght training, 2 minutes of cardio and 1 minute of abs, and then the cool down. We will see what I say in 30 days.
Before I share the new tasty recipes with you I wanted to share some real food...Jesus Calling, is a devotional that the Children of the Rector First Baptist Church received for Christmas this year. Today's devotion is: "God is our refuge and strength, an ever-present help in trouble." Psalm 46:1. The devotion then says, "I (God) am always with you. Even now, (man, how did He know I needed reminded of that right now), I (God) am here with you. That soft whisper in your mind? That's from ME. That gentle tap on your heart? That's from ME too. I (God) have all the Power in heaven and on earth. With MY Might, I (God) can control the very wind and the waves, but with you, I (God) am quiet and tender. (Thanks God, because I am so loud sometimes feeling sorry for myself and complaining, that quiet and tender catches my attention faster!) And the more your are hurting, the more tender I am.
When others leave you feeling worthless and alone, hope in ME (God). My (God) hope is not just a wish for things to be better; it is My (God's) promise to you that I (God) will always help you. I (God) will carry your troubles for you and lighten your heart. I (God) am your ever-present Help, so you are never alone.
Wow!!! Just want I needed!! I am not alone in this weight loss struggle, I am not alone in my feeling sorry for myself, and I am not alone ever!
I have a problem with breakfast!! I don't eat it!! It is very hard to lose weight and be healthly without breakfast. You really need that fuel in the mornings! So, I needed to find something that I could make ahead of time and grab while I am going out of the door, I really like these Blueberry Soy Muffins. I bake them in one of my mini muffin pans, they are easier to eat and I can have a quick snack anytime too. These have around 150 calories and 5 grams of fat in a regular size muffin.
2 cups whole whweat flour
1/4 cup sugar substitute
1/4 cup sugar
1/3 cup all purpose flour
1 TBS baking powder
1 tps freshly ground cinnamon
1/2 tps freshly ground nutmeg
pinch of korsher salt
1 egg, beaten
1 1/3 cup of soy milk
1 1/3 cup of unsweetened applesauce
3 TBS canola oil
1 pkg of frozen unsweetened blueberries
Preheat the oven to 400. Spray your muffin tins with cooking spray or use muffin liners.
In a large bowl, you will mix your dry ingredients: wheat flour and all purpose flour, sugar substitute, regular sugar, baking powder, cinnamon, nutmeg and salt. In another bowl, mix together your beaten egg, soy milk, applesauce, and oil. Make a well in the center of your dry ingredients and pour the wet ingredients into the wet. Mix until all ingredients come together and are moist. Fold in your blueberries. Spoon muffin mixture into the prepared muffin tins.
Bake for 14 minutes, or until a wooden toothpick inserted into the center of the muffins comes out clean. Allow to cool for around 10 minutes then take muffins out of the tins and place on a cooling rack to cool completely.
For supper last night I made Feta Spinach Couscous Salad, you can eat alot of it and one serving is only 170 calories!!! I brought it to work today for lunch.
Feta Spinach Couscous Salad
1/2 cup couscous, uncooked
1 tsp chicken bouillon granules
1 1/3 cup water
5 small hot house tomatoes on the vine, or 1 med tomato, use what looks best in the grocery store, chopped into bite size pieces
1 small cucumber, chopped into bite size pieces
1/4 cup balsmic vinager
1 TPS minced garlic
1/4 cup honey, mine use from Cargill
1/2 EVOO, Extra Virgin Olive Oil
pinch of salt
1 bag (10 oz) fresh baby spinach leaves with stems removed
4 oz crumbled reduced-fat feta cheese
In a large saucepan pour the water and chicken bouillon granules, bring to a boil, take of the heat,the pour in the couscous, cover and let stand until the couscous soaks in all the liquid, which should be around 5 minutes.
While you are waiting, mix together your balsmic vinager, garlic, honey, EVOO and pinch of salt. I use a mason jar, put the lid on tight and shake. Measure out 1/4 cup of this mixture and save the rest for your salad one night.
Now, to the couscous add the tomatoes and cucumber and the 1/4 dressing. Mix together and place into the refrigerater until you are ready to serve. Just before serving add your baby spinach and feta. Toss. Yum-a-lious!
For the main course last night I made Capri PorkLoin:
Carpi PorkLoin
1 cup reduced-fat ricotta cheese
2 tsp fresh oregano
1/4 tsp kosher salt
1/4 tsp course black pepper
4 - 3 ounces pork tenderloin steaks, pounded thin
1/2 tsp garlic powder
2 TBS EVOO
cooking spray
1 cup crushed tomatoes, I used the ones I canned earlier this summer and they have green pepper and onions canned with the tomatoes.
4 oz shredded reduced-fat mozzarella cheese
Preheat your oven to 350.
In a blender, combine the ricotta, oregano, salt and pepper. Pluse into they come together.
Rub the garlic powder on both side of all four pieces of your pork tenderloin steaks. Heat the EVOO in a skillet over medium heat and add two pieces of the pork tenderloin at a time, only browning both sides. Repeat with the other two pieces. In a large baking dish which you sprayed with the cooking spray, place all four of the browned pork tenderloin steaks.
Spoon 1/4 cup of the oregano ricotta mixture on top of each piece of pork tenderloin. Now top the cheese mixture with 1/4 cup of the crushed tomatoes on each piece of pork tenderloin. Top each cheese, tomatoe pork tenderloin steak with 1 oz of the shredded mozzarella cheese. Bake for 30 minutes.
4 serving; around 340 calories per serving.
Let me know if you try any of these yummy dishes! BTW, I know you are not suppose to weigh everyday, but I lost 2 pounds yesterday!
Before I share the new tasty recipes with you I wanted to share some real food...Jesus Calling, is a devotional that the Children of the Rector First Baptist Church received for Christmas this year. Today's devotion is: "God is our refuge and strength, an ever-present help in trouble." Psalm 46:1. The devotion then says, "I (God) am always with you. Even now, (man, how did He know I needed reminded of that right now), I (God) am here with you. That soft whisper in your mind? That's from ME. That gentle tap on your heart? That's from ME too. I (God) have all the Power in heaven and on earth. With MY Might, I (God) can control the very wind and the waves, but with you, I (God) am quiet and tender. (Thanks God, because I am so loud sometimes feeling sorry for myself and complaining, that quiet and tender catches my attention faster!) And the more your are hurting, the more tender I am.
When others leave you feeling worthless and alone, hope in ME (God). My (God) hope is not just a wish for things to be better; it is My (God's) promise to you that I (God) will always help you. I (God) will carry your troubles for you and lighten your heart. I (God) am your ever-present Help, so you are never alone.
Wow!!! Just want I needed!! I am not alone in this weight loss struggle, I am not alone in my feeling sorry for myself, and I am not alone ever!
I have a problem with breakfast!! I don't eat it!! It is very hard to lose weight and be healthly without breakfast. You really need that fuel in the mornings! So, I needed to find something that I could make ahead of time and grab while I am going out of the door, I really like these Blueberry Soy Muffins. I bake them in one of my mini muffin pans, they are easier to eat and I can have a quick snack anytime too. These have around 150 calories and 5 grams of fat in a regular size muffin.
Mini Blueberry Soy-Muffins
1/4 cup sugar substitute
1/4 cup sugar
1/3 cup all purpose flour
1 TBS baking powder
1 tps freshly ground cinnamon
1/2 tps freshly ground nutmeg
pinch of korsher salt
1 egg, beaten
1 1/3 cup of soy milk
1 1/3 cup of unsweetened applesauce
3 TBS canola oil
1 pkg of frozen unsweetened blueberries
Preheat the oven to 400. Spray your muffin tins with cooking spray or use muffin liners.
In a large bowl, you will mix your dry ingredients: wheat flour and all purpose flour, sugar substitute, regular sugar, baking powder, cinnamon, nutmeg and salt. In another bowl, mix together your beaten egg, soy milk, applesauce, and oil. Make a well in the center of your dry ingredients and pour the wet ingredients into the wet. Mix until all ingredients come together and are moist. Fold in your blueberries. Spoon muffin mixture into the prepared muffin tins.
Bake for 14 minutes, or until a wooden toothpick inserted into the center of the muffins comes out clean. Allow to cool for around 10 minutes then take muffins out of the tins and place on a cooling rack to cool completely.
For supper last night I made Feta Spinach Couscous Salad, you can eat alot of it and one serving is only 170 calories!!! I brought it to work today for lunch.
1/2 cup couscous, uncooked
1 tsp chicken bouillon granules
1 1/3 cup water
5 small hot house tomatoes on the vine, or 1 med tomato, use what looks best in the grocery store, chopped into bite size pieces
1 small cucumber, chopped into bite size pieces
1/4 cup balsmic vinager
1 TPS minced garlic
1/4 cup honey, mine use from Cargill
1/2 EVOO, Extra Virgin Olive Oil
pinch of salt
1 bag (10 oz) fresh baby spinach leaves with stems removed
4 oz crumbled reduced-fat feta cheese
In a large saucepan pour the water and chicken bouillon granules, bring to a boil, take of the heat,the pour in the couscous, cover and let stand until the couscous soaks in all the liquid, which should be around 5 minutes.
While you are waiting, mix together your balsmic vinager, garlic, honey, EVOO and pinch of salt. I use a mason jar, put the lid on tight and shake. Measure out 1/4 cup of this mixture and save the rest for your salad one night.
Now, to the couscous add the tomatoes and cucumber and the 1/4 dressing. Mix together and place into the refrigerater until you are ready to serve. Just before serving add your baby spinach and feta. Toss. Yum-a-lious!
For the main course last night I made Capri PorkLoin:
1 cup reduced-fat ricotta cheese
2 tsp fresh oregano
1/4 tsp kosher salt
1/4 tsp course black pepper
4 - 3 ounces pork tenderloin steaks, pounded thin
1/2 tsp garlic powder
2 TBS EVOO
cooking spray
1 cup crushed tomatoes, I used the ones I canned earlier this summer and they have green pepper and onions canned with the tomatoes.
4 oz shredded reduced-fat mozzarella cheese
Preheat your oven to 350.
In a blender, combine the ricotta, oregano, salt and pepper. Pluse into they come together.
Rub the garlic powder on both side of all four pieces of your pork tenderloin steaks. Heat the EVOO in a skillet over medium heat and add two pieces of the pork tenderloin at a time, only browning both sides. Repeat with the other two pieces. In a large baking dish which you sprayed with the cooking spray, place all four of the browned pork tenderloin steaks.
Spoon 1/4 cup of the oregano ricotta mixture on top of each piece of pork tenderloin. Now top the cheese mixture with 1/4 cup of the crushed tomatoes on each piece of pork tenderloin. Top each cheese, tomatoe pork tenderloin steak with 1 oz of the shredded mozzarella cheese. Bake for 30 minutes.
4 serving; around 340 calories per serving.
Let me know if you try any of these yummy dishes! BTW, I know you are not suppose to weigh everyday, but I lost 2 pounds yesterday!
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