Hey, Fat Girl!

I found this post at flintland.blogspot.com, and had to steal it. This is by far the most motivating thing I've read in a very long time.

Hey, Fat Girl.

Yes, you. The one feigning to not see me when we cross paths on the running track. The one not even wearing sports gear, breathing heavy. You’re slow, you breathe hard and your efforts at moving forward make you cringe.

You cling shyly to the furthest corridor, sometimes making larger loops on the gravel ring by the track just so you’re not on it. You sweat so much that your hair is all wet. You rarely stay for more than 20 minutes at a time, and you look exhausted when you leave to go back home. You never talk to anyone. I’ve got something I’d like to say to you.

You are awesome.

If you’d look me in the eye only for an instant, you would notice the reverence and respect I have for you. The adventure you have started is tremendous; it leads to a better health, to renewed confidence and to a brand new kind of freedom. The gifts you will receive from running will far exceed the gigantic effort it takes you to show up here, to face your fears and to bravely set yourself in motion, in front of others.

You have already begun your transformation. You no longer accept this physical state of numbness and passivity. You have taken a difficult decision, but one that holds so much promise. Every hard breath you take is actually a tad easier than the one before, and every step is ever so slightly lighter. Each push forward leaves the former person you were in your wake, creating room for an improved version, one that is stronger, healthier and forward-looking, one who knows that anything is possible.

You’re a hero to me. And, if you’d take off the blaring headphones and put your head up for more than a second or two, you would notice that the other runners you cross, the ones that probably make you feel so inadequate, stare in awe at your determination. They, of all people, know best where you are coming from. They heard the resolutions of so many others, who vowed to pick up running and improve their health, “starting next week”. Yet, it is YOU who runs alongside, who digs from deep inside to find the strength to come here, and to come back again.

You are a runner, and no one can take that away from you. You are relentlessly moving forward. You are stronger than even you think, and you are about to be amazed by what you can do. One day, very soon, maybe tomorrow, you’ll step outside and marvel at your capabilities. You will not believe your own body, you will realize that you can do this. And a new horizon will open up for you. You are a true inspiration.

I bow to you.

Recipe: Stephanie's Dark Chocolate "World Domination" Mousse

Happy National Chocolate Mousse Day!! Statistics show that chocolate mousse is THE most delectable dessert in the entire cosmos. 

Therefore, I present to you my "no-longer-secret" recipe for the world's most amazing dark chocolate liqueur mousse. 

Just understand, dear readers, how much of a sacrifice to you this one is.... as now that I have given it to you, I can no longer use it in my campaign to take over the world. Yes, it's THAT good.

Oh, and there will be no nutrition facts posted. It's decadent chocolate mousse..... Do you actually want to know what you're consuming?

Stephanie's Dark Chocolate "World Domination" Mousse

Ingredients:

• 6 eggs
• 8 ounces good quality bittersweet chocolate
• 1 ounce butter (or margarine, if you're making this recipe parve)
• 2 TBS black coffee
• 2 TBS of the liqueur of your choosing -- I recommend orange, berry, coffee, or chocolate flavors

To Make:

• Separate 6 eggs. Discard 1 yolk, so that you are left with 6 whites, and 5 yolks.
• Place chocolate and butter in a double boiler. As they begin to melt, add coffee.
• Whisk egg whites until they form stiff peaks
• Once the chocolate and butter have melted, turn off the heat.
• Stir egg yolks and liqueur together in a separate bowl.
• Temper a bit of the chocolate/butter/coffee mixture into the egg yolks, (stirring so that eggs do not scramble). Then add the egg yolk mixture back to the rest of the chocolate mixture, stirring well.
• Once the chocolate and egg yolk mixtures are completely incorporated, fold in egg whites gently. Be careful not to over-mix or beat at this stage.
• Pour chocolate mousse into serving dishes and refrigerate until set.

Enjoy!

Recipe: Black Bean Chicken Salad with Cumin Vinaigrette

I found this recipe and (with most of my recipes) tried to cut down on the fat, salt, etc. This recipe originally had 3/4 cup of olive oil in the dressing -- which added an additional 477 calories to the recipe. I cut the oil down to half a cup, and I encourage you to cut it down further if you want to experiment further.

Ingredients:

• 3-4 boneless, skinless chicken breasts, cooked and cubed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 bunch scallions, chopped
• 1 cup chopped celery
• 1/2 cup extra virgin olive oil
• 1/2 cup lemon juice
• 2 tsp Dijon mustard
• 2 tsp ground cumin

To Make:

• Combined cubed chicken, black beans, scallions, and celery
• Mix together olive oil, lemon juice, Dijon mustard, and cumin, and pour over chicken and bean mixture.
• Stir together and chill for at least an hour before serving

Serves: 8

Each Serving: 281 calories, 10 g carbs, 16 g fat, 24 g protein

I Crave Brussels Sprouts like a Pregnant Woman

I’m coming clean: I love Brussels sprouts. Actually, that’s a bit of an understatement. I have cravings for Brussels sprouts. I eat them 4-5 times a week. I know, I am a nutter.

That being said, I am CONVINCED that the reason people don’t like Brussels sprouts, (or think they don’t) is because they have never had the opportunity to try Brussels sprouts that have been cooked CORRECTLY!

Michael Symon serves a fried Brussels sprout salad at his restaurant, Lolita, in Cleveland, and they are [apparently] a must-try! I’ve also tried caramelized Brussels sprouts on pizza with portabella mushrooms, and a roasted red pepper pesto at VeggiePlanet, in Cambridge, MA – that was easily one of the best vegetarian meals I’ve ever had. Personally, I roast my Brussels sprouts, because it’s easy, and I can cook them while I do homework. Here’s how I prep them:

• Preheat oven to 350°F
• Toss clean Brussels sprouts in olive oil, and add salt, pepper, and garlic to taste

As you all know, I’m very health conscious –instead of olive oil, I lightly spray my sprouts with Pam, and toss them in a salt substitute to cut down on the fat and sodium content of this dish. I also buy them frozen, because it’s cheaper and easier than buying fresh.

• Place sprouts (and additional vegetables, if you feel so inclined) in roasting pan and put into oven
• Turn frequently until the sides of the sprouts are golden brown and crispy. (Between 40-50 minutes)
• ENJOY!

Maybe I’m just a freak with weird cravings, but I’ll stand on my soapbox until I’m blue in the face. Brussels sprouts aren’t inherently those over-boiled, mushy horror stories from our childhoods! They can be delicious – and a great way to change up mealtimes. And don’t even get me STARTED on the health benefits!

So give Brussels sprouts another try! Saute them whole in some Balsamic vinegar. Or break off individual leaves to cook up with bacon, leeks, and garlic.

Who knows – you might even become an addict like me!

Recipe: Roasted Balsamic Strawberries

Happy Valentine's Day, loves! Here's a recipe that tastes indulgent, but is low in calories. Top with Ricotta, or light whipped cream for a satisfying dessert to share with your loved ones!

Ingredients:

• 6 cups fresh strawberries
• 1/4 cup balsamic vinegar
• 1 TBS fine sugar

To Make:

• Preheat oven to 400 degrees
• Wash and cut the tops off of the strawberries
• Toss strawberries in balsamic vinegar and place on a baking tray
• Sprinkle strawberries with sugar
• Bake for 15 minutes

Strawberries can be served warm or cooled. Enjoy!

Each 1 cup serving has: 60 calories, 15 g carbs, 1 g fat, 1 g protein

World's Largest Hips, Self Love, and Obesity

I was watching The Talk at my office a few days ago-- I work in Public Relations, and we have various news and consumer programs on during the day to find media opportunities for them -- and the ladies at The Talk were also discussing this woman.

Source: Daily Mail

This is Mikel Ruffinelli, a 39 year old woman with "The Largest Hips in the World." She weighs 420 pounds, has a 40 inch waist, and measures 100 inches around the hips. That's more than 8 feet, folks.

Mikel has said in articles that she must buy two airline seats to accommodate her hips, and often has trouble getting around. Another video circulating the internet shows Mikel manipulating her body to walk through the halls of her house, or having to stand sideways to fit in her shower.

I applaud everyone who feels great in their skin -- if you're big and beautiful -- You are a rockstar of self esteem and confidence, and I look up to you as you've achieved something I still struggle with. However, I do believe that 420 pounds is not a healthy weight for anyone. For context, I also think that 92 pounds is also an unhealthy weight.

If she's healthy, then I have nothing to say -- may her self esteem seep into other women around the world. However, interviews features her children admitting that Mikel cannot stand for very long, a feat which a healthy woman should be able to do.

I think it comes down to a health issue. Being obese does not make this woman ugly. She is not ugly. She is beautiful. However, having that excess weight may be extremely unhealthy -- and that's something to consider and rethink, I believe.

The ladies of The Talk ended their segment with the following:

Do you see 85 year old people who weigh 400 pounds? 

I'm curious to hear people's thoughts on this issue and their comment.

Recipe: Zucchini Sauté

This recipe is a modified form of a zucchini sauté from the 17 Day Diet cookbook -- I love how the lemon brightens up the dish. 

Ingredients:

• 2 medium zucchini
• 1/4 cup pine nuts
• Zest from 1 lemon
• Cooking spray
• 1/2 tsp. garlic powder
• 1/2 tsp. salt substitute
• 1/2 tsp. pepper
• 3 TBS Parmesan cheese

To Make:

• Put pine nuts into a dry skillet and heat over a low flame, stirring occasionally for 3 minutes. Careful not to burn them! Once they are done, set aside.
• Grate the zucchini and use a strainer to squeeze out the excess water.
• Spray the skillet with nonstick spray and put over medium heat until the surface of the skillet is warm.
• Add the grated zucchini and cook, stirring often, for about 3 minutes. 
• Stir in salt substitute, pepper, and lemon zest, and garlic powder. Continue cooking for another 1-2 minutes. 
• Transfer zucchini to serving dish and stir in pine nuts and cheese. 

Serves: 4

Each Serving: 80 calories, 5g carbs, 6g fat, 4g protein, 614mg potassium, 67mg sodium

Variations:

• If you slice the zucchini into longer strips instead of grating it, the dish takes on more of a "spaghetti" texture.
• My friend suggested that this dish begs for a bit of a cream sauce. If you choose to do so, I would recommend no more than 1-2 TBS of light sour cream, just to mimic an Alfredo sauce.