Weigh-In Wednesday: Week 23

WIW graphic for post
Weigh-In Wednesday Weekly Stats

Weight Watchers Week Number: 23

Lbs Lost this Week: – 3.2

Lbs Lost Total: – 14.0

WW Stars Earned this Week: None

Food of the Week

apple

 I’ve been eating more raw vegetables and fruits this week – like a salad or fresh apples. I am not sure if it is what helped the weight loss or not. If I’m hungry, I grab a fresh-picked from the farm Honeycrisp apple!

Activity of the Week

Yesterday I had my 16-month follow-up appointment with my hematologist (medical specialist who treats diseases and disorders of the blood and blood-forming organs – sounds scary, right?!). I talked to him about my lack of motivation to exercise ever since I ran the 5K in June. He thinks I may have done too much, too fast and my body wasn’t really ready for that – even though I did it without outwardly hurting myself, even thought it was over a year after my blood clot. I told him I had to do something, but the motivation wasn’t there and it was feeling more like a burden than anything. I told him it wasn’t that I didn’t know what to do or how to do it because I did – it is just a matter of making the commitment.  For some reason this time, either my heart or brain or both isn’t into it. He told me to commit to walking at least 20 minutes a day, even if it is on my treadmill while I am surfing the internet (he showed me how to fashion a desk for my treadmill) or watching TV at night. He asked, “Do you work on the computer for at least 20 minutes a day?” I said, “Oh my gosh yes!” He does the same with his dictation notes every night before he goes home. Just gets on the computer/treadmill and types them up/walks. He said, “Add some running in here and there as you feel like it, but don’t set out to run if it’s stressing you out, just walk and see what happens.” I have made the commitment to walk for at least 30 minutes a day, starting tomorrow. Time goals worked really well for me the very first time I started running to help me weight, health and run a half marathon. I would run for seconds then minutes then miles at a time. My hematologist also agreed to following-up with my other doctors about the current status of my thyroid, which I already have planned.

Personal Weight Loss Goals (crossed off when reached)

I want to lose…

10 lbs
20 lbs
30 lbs
35 lbs
40 lbs
45 lbs
50 lbs
55 lbs
60 lbs
65 lbs
70 lbs

Personal Fitness Goals (crossed off when reached)

I will…

Run a 5K  Read all about it here.
Run a Quarter Marathon or 10K
Run a Mud/Obstacle Race
Run a Half Marathon
Start Strength Training (again)
Backpack (more)
Start Biking

Reflections

Thank you a thousand times for all of the kind things you said last week. It helped more than you know. I feel infinitely better not only having lost this week, but having spoken to my doctor and come up with a set, doable plan in my eyes.

Reader’s Recap

Don’t miss my Pepper Palace Fall Hot Sauce Review. It’s divine.

Blog School Update

I’m in Blog School with Rita over at Blog Genie and for the next six months I’ll be working really hard to make this blog the best it can possibly be. I’m really excited about this, especially since I was the recipient of one of the Fall Scholarships (for which I am extremely grateful). This week’s update: I switched my subscription manager to MailChimp (it’s free too!) and have to rebuild my subscription list from the ground up. If you like reading my blog (or you just like me or want to humor me with my practice at putting a form in a post!) and never want to miss a post by having it delivered weekly to your inbox, please subscribe below:


Photo Recap

sunflower

Just because it is fall and I love this.

Question of the Week

How did you first start exercising? What kind of goals did you set?

Until the next mile marker,

Pepper Palace Fall Hot Sauce Review

Pepper Palace Fall Review Cover.jpg

Just because it’s fall, doesn’t mean the heat has to go away – especially if you are me (or like me) and love are addicted to can’t live without hot sauce. Remember this hot sauce review from this summer? [If you haven’t yet, you need to go read it to get an idea of just how much I love hot sauce]. Much to my surprise and excitement, I was recently contacted by the Pepper Palace to review a few more of their products. To date Pepper Palace has won hundreds of National Awards for product, marketing & flavor. A private held corporation, Pepper Palace remains a family owned and operated business with a reputation second to none. Pepper Palace is known as a “One-Stop-Shop” for everything spicy and while you can shop for a myriad of products online, you can also visit one of their many locations (I hope to make it to one before I die, it’s right up there with the natural wonders of the world).

Pepper Palace was kind enough to send me four products to review in exchange for my opinions on them, which are entirely my own so, let’s get to it! There’s not much talk to be had when there’s hot sauce involved on my blog…

Black Rose Hot Sauce

Black Rose.jpg

  • Made with: Red Jalapeno, Cayenne, Habanero, vinegar, garlic, spices
  • Tastes like: The habanero flavor really comes through in this thinner hot sauce. I really like it and it’s hot.
  • What makes it special: It has a slightly smoky flavor and would be excellent in chili this fall/winter. It has an exellent flavor that would also be good on burritos.

Garlic & Pepper Hot Sauce

garlic and pepper.jpg

  • Made with: Aged red peppers, vinegar, salt, garlic
  • Tastes like: This sauce has a great garlic flavor and will compliment anything with garlic in it. It is not overly spicy, but has a good, rich flavor. It reminds me of Tabasco with garlic.
  • What makes it special: This is a thin hot sauce that would be perfect for use in recipes. I have also been adding it to soup.

King Jolokia Hot Sauce

king jolokia.jpg

  • Made with: Naga Jolokia Peppers (a.k.a. Ghost Pepper/Chili/Naga Morich/Bhut Jolokia), carrots, papayas, lime juice, vinegar, onions, passion fruit, garlic, salt
  • Tastes like: This sauce packs a pure heat punch – and I love it. Ghost peppers, being the hottest in the world, are not for the faint of mouth or heart! I dumped on this hot sauce like I normally do, but soon found out a small amount will do. The heat creeps up on you from the back of your throat and let me tell you, it’s HOT.
  • What makes it special: This sauce comes with a warning that 1) it is the hottest pepper on record coming in at over 1 million Scoville Units and 2) that being found in Northeast India, it is often used as elephant repellant. I can’t wait to try it with my Famous (Ghostly) Chili.

Rub Dat Butt Seasoning Rub

rub.jpg

  • Made with: Salt, black pepper, onion, garlic, paprika, Chipotle powder (smoked jalapeno)
  • Tastes like: This rub is smoky, earthy and peppery; but not overly spicy. You could use it on any meats or vegetables you wanted to season. It makes a great pantry staple! 
  • What makes it special: I didn’t think it was possible, but this made my Easy Shredded Crock Pot Chipotle Chicken Tacos even better! I just rubbed it onto the chicken thighs before placing them in the crockpot.

My favorite of the group? Hands down is this-

Fridge magnet.jpg

And now, I have the appropriate fridge warning as well, thank you Pepper Palace!

Connect with Pepper Palace today through-

Tell me about you. Have you been to the Pepper Palace? Are you a fan of hot sauce? Have you tried any of these hot sauces? Which one do you think you would like to try the most?

Until the next mile marker,

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Cock-A-Leekie Soup: A Perfect Fall Recipe

Cock-A-Leekie Soup Cover

Cock-A-Leekie Soup is a Scottish soup dish of leeks and chicken stock, classically thickened with barley, and is perfect for fall. It is a peasant dish with many regional variations, some which go back as far as the 16th century. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes (sometimes soaked in scotch for the full effect). I omitted the prunes altogether because we don’t really like them, although my husband was willing to try for the scotch.

I first discovered Cock-A-Leekie Soup at a pre-1800 early frontier encampment we visited at a festival. I am intrigued with outdoor and cast iron cooking (and it is primarily what I use at home) and watched one of the re-enactors cooking this soup for her family. I asked her about it and she told me what it was called and the recipe. I adapted it from her recipe, some online finds (listed below) and of course, added my own touch based on my tastes (as I believe you should in cooking). This is a rustic dish so don’t get caught up in perfect measurements or precise cutting. It’s a perfect fall recipe that is really satisfying, easy to cook and makes plenty of leftovers – you don’t want to miss out!

Cock-A-Leekie Soup

Cock-A-Leekie Soup

Prep time: About 30 minutes

Cook time: About 2 hours

Total time to make: About 2 hours, 30 minutes

What You Need:

  • One whole chicken cut up (I buy mine like that, but you could use any type of chicken you wanted/have on hand)
  • 6-7 leeks, cut lengthwise and then into pieces/chunks (I only used the white/light green parts at the bottom of the stalk, see below if you need detailed cutting instructions)
  • 4-6 carrots total; 4 or 5 peeled and cut into chunks/strips; 1 unpeeled carrot
  • 1 onion, peeled, cut in half
  • 3 quarts chicken broth or stock (2 quarts are necessary for the soup, I like a 3rd quart to make it more brothy and for leftovers)
  • 1 cup white rice (you could use any kind of rice you wanted)
  • Water equivalent to make 1 cup rice (found on the rice packaging, usually a cup or so)
  • 8 oz fresh mushrooms, pre-sliced or cut into quarters/slices
  • Spices (use your imagination on what you add and the amounts, according to what you like or don’t like!):
    • A pinch of Garlic powder
    • Some Oregano
    • Some Thyme
    • A bit of Salt
    • A pinch of Black pepper
    • Some Sweet Curry Powder
    • A dash of Celery Salt
  • 3-4 Bay Leaves
  • Parsley, a handful fresh, roughly chopped
  • Celery leaves, a handful fresh, roughly chopped

What You Do:

  • Pour 2 quarts of stock into a large stock pot
  • Lightly season chicken (with skin and bones) with salt and black pepper.
  • Place chicken in pot with whole, unpeeled carrot, half of the onion and bay leaves (you can also place the chicken parts in the pot if they came with the chicken)
  • Cover the pot and simmer gently for 1 hour or until the chicken is falling off the bone

(While the chicken is cooking)

  • Cut leeks, rinse well in a colander or strainer and set aside (discard tops, see below for cutting instructions, if needed)
  • Peel and chop carrots and set aside
  • Chop/slice mushrooms if needed and set aside
  • Chop parsley and celery leaves and set aside
  • Mix dry spices in a small bowl and set aside

(After the chicken is cooked through)

  • Remove the chicken from the pot and set aside to cool
  • Remove the vegetables, other chicken parts, bay leaves and discard
  • Strain the stock if needed and return to pot
  • Add rice to broth and equivalent of water needed to cook rice (found on rice package or about a cup)
  • Add the leeks, carrots, mushrooms, herbs and spices to the pot (except fresh parsley and celery leaves); stir, bring to a simmer and cover.
  • While the vegetables continue to cook, de-bone chicken and remove skins, cut into bite-sized pieces
  • Add cut up chicken pieces to pot of broth, rice and vegetables
  • Cook all ingredients for another 30-45 minutes at a simmer, covered, until vegetables are really tender
  • In the last few minutes, add fresh parsley and celery leaves to the pot, as well as any extra broth you may desire; stir to heat through
  • Ladle into bowls and serve hot!

Please note: Due to the rice in the soup, you may need to add more broth prior to re-heating leftovers

Additional recipes for Cock-A-Leekie Soup/Resources:

Tell me about you. Have you tried Cock-A-Leekie Soup? Is a favorite for your family? What variations do you add (or subtract) to make it your own? Did you enjoy this recipe?

Until the next mile marker,

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Weigh-In Wednesday: Week 20

WIW graphic for post
Weigh-In Wednesday Weekly Stats

Weight Watchers Week Number: 20

Lbs Lost this Week: + 2.6

Lbs Lost Total: – 12.2

WW Stars Earned this Week: None

Food of the Week

Vegetables of the Vine

I am excited to say I made an effort to increase the amount of vegetables I ate this week and have conquered my fear of how-to-cook-eggplant! I made this old Native American Recipe (I found it online, but am not sure where) called Baked Vegetables of the Vine and it was sooo good!

How to Make It (a.k.a Be Creative, I adapted this recipe to suite my tastes)

You Need:

(Takes about 15 minutes to prep)

2 onions, peeled and chopped (I left mine in rings)
2 gloves garlic, peeled and crushed (I buy mine that way in Olive Oil)
2 cucumbers, zucchini and/or yellow squash, washed and sliced (I used a little of each, cut into rings)
1 large eggplant, washed and sliced (I cut mine into rings)
2 green, yellow, red or orange bell peppers, washed, cored and cut (I used red and green and cut into rings as well)
2 fresh from the vine tomatoes, washed, cored and sliced (again, rings)
Olive or other oil of your choosing
Salt, to taste
Black pepper, to taste (I use fresh cracked peppercorns)
Oregano, to taste
Cumin, to taste
Sage, to taste
Dill, to taste
Garlic Powder, to taste

Instructions:

(Takes about 1 hour, 15 minutes to cook)

Heat oven to 350 degrees
Mix all dry spices (enough to lightly cover all the vegetables) in a large bowl and set aside
Pour some of the oil and crushed garlic in the bottom of a large (enough to hold your vegetables) baking pan or casserole dish
Spread oil and garlic to coat bottom of pan
Place all of the sliced onions on top of the garlic and oil, in one flat layer
Sprinkle onions with dry seasonings and a touch of oil
Repeat with each vegetable (except the tomato), ensuring each vegetable has it’s own layer
Season and oil between each layer
Cover and bake in the oven for 1 hour
After 1 hour, remove vegetables and add sliced tomatoes to the top layer
Return to oven uncovered and bake for 15 minutes more
Serve hot and enjoy!

Activity of the Week

I did not run Pretty Muddy Central Ohio. I did not think it would be a good idea considering I have not run since I hurt my ankle several weeks ago now. I need to get back on track with something, though.

Personal Weight Loss Goals (crossed off when reached)

I want to lose…

10 lbs
20 lbs
30 lbs
35 lbs
40 lbs
45 lbs
50 lbs
55 lbs
60 lbs
65 lbs
70 lbs

Personal Fitness Goals (crossed off when reached)

I will…

Run a 5K  Read all about it here.
Run a Quarter Marathon or 10K
Run a Mud/Obstacle Race
Run a Half Marathon
Start Strength Training (again)
Backpack (more)
Start Biking

Reflections

I’m pretty disappointed this week, to be honest. I worked hard at keeping track of what I ate and it was much healthier. We didn’t eat out and I actually went to the grocery store with a planned out menu and left $120 later to avoid mindless eating on the fly! I especially paid attention to portion sizes and increased the amount of vegetables I ate. I even felt like I lost weight. I was actually feeling great until I got on the scale.

Reader’s Recap

Nothing to share since last Wednesday. Lately I feel like I am in a blogging slump (not to mention running, eating and weight-loss slump), but I am hoping Blog School helps with that! I am working on my first assignment this week and am already loving all of the ladies I have met through the community group.

Photo Recap

Cherokee Chicken

On Monday I made Cherokee Chicken, which consisted of fresh chicken breasts, onions, green peppers and cranberries. I wasn’t sure about the combination of flavors, but it was also very good. My husband ate his with Butternut Squash risotto. I skipped the risotto and had a peach after dinner.

Question of the Week

What vegetable to you avoid cooking because you don’t know how?

Until the next mile marker,

Weigh-In Wednesday: Week 19

WIW graphic for post
Weigh-In Wednesday Weekly Stats

Weight Watchers Week Number: 19

Lbs Lost this Week: – 0.8

Lbs Lost Total: – 14.8

WW Stars Earned this Week: None

Food of the Week

thai soup and salad

I’ve been trying to incorporate more vegetables into my diet – I don’t know what that continues to be so hard because I actually like them. I ate out at Noodles this week (not the healthiest of choices), but I kept it light with the Asian Thai Curry Soup (yum!!!) and the cucumber and tomato fresh salad. It was really good and I felt good about the choices I made. The meal I had was 16 WW points (regular size soup) or you could order the smaller size soup and salad for 9 WW points. I like that the Weight Watchers Mobile App has restaurants in it so I can literally scroll through and know what I am eating before I order it, eliminating hesitation on what is healthier to order or not. I had a big salad at home that night for dinner with fresh tomatoes from the garden since lunchtime was heavier on points.

Activity of the Week

I took a couple of walks, but I have really struggled getting back into running ever since my 5K. I feel like I did after a marathon. Pretty Muddy Central Ohio is in two days, and I am not at all sure how I feel about that. A little worried for sure!

Personal Weight Loss Goals (crossed off when reached)

I want to lose…

10 lbs
20 lbs
30 lbs
35 lbs
40 lbs
45 lbs
50 lbs
55 lbs
60 lbs
65 lbs
70 lbs

Personal Fitness Goals (crossed off when reached)

I will…

Run a 5K  Read all about it here.
Run a Quarter Marathon or 10K
Run a Mud/Obstacle Race (Pretty Muddy Women’s Mud Run 5K; Columbus, Ohio September 14, 2013)
Run a Half Marathon
Start Strength Training (again)
Backpack (more)
Start Biking

Reflections

I need to get better at writing down my points again because I have not been doing that. Most days, I need to make a conscious effort to track my points.

Reader’s Recap

hive and honey products

Find out about Hive and Honey: What you Don’t and Should Know. I enjoy learning about alternative treatments and remedies. I didn’t know about all the things honey, pollen and propolis (okay, I didn’t even know what it was) could do until I learned about it from these products. Blog School starts next week, and I can’t wait!

Photo Recap

Mumford Live

What’s the next best birthday present besides actually seeing Mumford & Sons live? Listening to them live any time I want on their Red Rocks Live Album (the original Gentleman of the Road Tour, which they are on again now).

Question of the Week

How do you eat healthy when eating out? Share some of your tips.

Until the next mile marker,