Beth Klein-Lost 88 lbs. "I followed Weight Watchers and started eating more whole foods and less processed stuff. I also upped my water
Dining and Relaxing
Black Beans and Rice Recipe~ - Farming On Faith* I used cilantro instead of parsley. It was delicious. Have you noticed we've been eating lots of black beans? We've fallen in love with them and also lost some weight while eating more beans and less bread and meat.
Food and drinks
15 Habits of People Who Have Lost 20 -30lbs and Kept it off by www.organizeyourselfskinny.com I asked people who have lost over 20-30 lbs what they thought their most effective weight loss habits were. I summarize over 120 responses into these 15 habits. I also linked up to TONS of resources and articles to help you get started on your own weight loss journey. I think you will love this post and find it very helpful. weight loss motivation
I lost 10 pounds last week doing this and now I'm starting it again. - I'm posting this less for the weight loss and more for the cleanse part. I also think the blogger is hysterical!
Adorable! Most people say Micky Mouse is who started Disney and I couldn't agree more. But I also feel like this bear is a forgot Disney original in the mix of mouse and princesses and pixie dust. For me Winnie the Pooh was my childhood Disney star followed by a very famous mouse :)
Best drink ever!!! Eat whatever you want with this metabolism quickening DIY vitamin filled water. I drank this for two weeks straight while eating anything I wanted with little to no exercise and I still lost about 5 pounds!!! Recipe: About 10 medium size strawberries (sliced) A half a lemon (or whole depending on your flavor preference) One whole sprig of mint leaves Fill with water and shake! Try to get more water than ice, or drink melted
Best drink ever!!! Eat whatever you want with this metabolism quickening DIY vitamin filled water. I drank this for two weeks straight while eating anything I wanted with little to no exercise and I still lost about 5 pounds!!! Recipe: About 10 medium size strawberries (sliced) A half a lemon (or whole depending on your flavor preference) One whole sprig of mint leaves Fill with water and shake! Try to get more water than ice, or drink melted ice. Have fun :)
OK... sprayed some no-stick spray on the baking pan you see in the picture. Browned a pound of ground beef with 1/2 diced onion and some chopped green onions. Drained it. Added about a cup of water and a packet of Taco Bell taco seasoning mix. Got a 27 oz can of "El Mexicano Chili for Rellenos" and drained them, rinsed them, pulled them into small strips with my fingers. (Fresh Poblano peppers would probably make this even better). Combined 4 eggs, 2 tablespoons all-purpose flour, salt, pepper, fat-free milk (would have used whole milk but we had fat-free milk on hand) in a separate dish and whisked that all together. Added a small can of green chilis to that flour/milk mix along with another 1/2 diced raw onion and a little more chopped up raw green onion. Put a layer of chilis on the bottom of the baking pan shown in the picture. Ladel some of the egg/milk/onions mixture on top. Add a layer of shredded cheddar cheese and "mexican blend shredded cheese". Now add another layer of the chilis... another layer of egg/milk/onions stuff, another layer of shredded cheeses. I made a total of 3 layers like this. Baked at 350 for about 45 minutes, then added a small can of sliced black olives and put it on a high broil for 4-5 minutes. Let it sit 20 minutes or so and serve it up. We topped it with sour cream and some homemade poblano/jalapeno hot sauce I'd made last weekend. Oh yeah... of course I spooned in some of the seasoned/browned ground beef on each of the 3 layers, too... heh heh... kind of an important part of the recipe. One other thing... I also tore up two large flour tortillas into bite-sized pieces and added those in to the dish as I was building up the layers.
I apologize! I said I would post a recipe yesterday BUT I had no power starting Friday night through Saturday night so that made things kind of difficult... Hopefully these granola bars can make up for my tardiness! When I was a kid, I used to inhale those Quaker Chewy Granola Bars. My mom would always have to stop me before I ate the whole box… I mean, they are pretty much like “healthy” candy bars or at least they used to be. So once I got started eating them, it was game over for those babies. I was an all-or-nothing type of kid when it came to eating. I’d either eat everything in the pantry (i.e., every piece of chocolate I could find) or refuse to eat for days, especially when they tried to feed me squash (which I surprisingly now LOVE). Unfortunately, this trait has kind of stayed with me into my adult life, which is why I’m glad these granola bars are not like candy bars! I can eat as many as I want! Though, I’m not going to lie… The second bar I ate after making these may or may not have been smothered in peanut butter with a few dark chocolate chips sprinkled on top (... hello candy granola bar). I highly recommend trying that if you make these… Normally, one would use all oats for the base ingredient when making granola bars. However, I found that substituting some crushed rice chex cereal for oats was fantastic, not only for texture but calories too! These bars are low calorie and dairy free. I love swapping out butter for unsweetened applesauce when baking! Applesauce is a great substitute for butter and/or oils. Same goes for bananas (I have a recipe for you next week demonstrating this). Yay for healthy snacks! Rice Chex Granola Bars printable recipe Yield: 16 granola bars Calories: 95 calories per bar Total Time: about 5 hours (prep time only 15 minutes) Ingredients: - 4 cups rice chex cereal, crushed (this should be about 2 cups crushed) - 2 cups quick oats - 1 1/2 cups unsweetened applesauce - 1 tsp vanilla extract - 3 tbsp raw honey - 2 tbsp PB2 + 1 tbsp water (or 2 tbsp normal creamy peanut butter - this will add extra calories) - optional: brown sugar (for sprinkling - I used about one tbsp) Directions: 1. Crush rice chex cereal in a large bowl using your hands until only small pieces remain. It’s okay if a few larger pieces remain but you want the bulk of it to be small pieces. 2. Add oats to the bowl with crushed rice chex and stir to combine. 3. Prepare peanut butter by mixing PB2 with water in a small bowl until creamy (skip this step if using normal peanut butter). 4. Combine applesauce, vanilla, honey and peanut butter in a medium saucepan. Cook over low heat until ingredients are melted together and creamy/gooey, about 5-10 minutes. 5. Pour warm gooey applesauce mixture from step 4 over the chex oat mixture and stir until dry ingredients are completely intertwined with wet ingredients (well combined). 6. Line a 9x9 baking dish with parchment paper. Pour mixture from step 5 into the dish and smooth out using a spatula until mixture completely fills the dish. Sprinkle brown sugar over the top then push it into the bars using your fingertips. Refrigerate for about 5 hours to allow granola bars to harden. 7. Once hardened, remove from fridge, slice into 16 bars and enjoy! Note: I stored my granola bars in the fridge. I recommend doing the same! Mine stayed fresh for about one week. The recipe is very simple and you can definitely add your own flare to it like dried fruit, nuts, chocolate chips, etc... The possibilities are endless! I wanted to start with a bare minimum granola bar so I can always add whatever I’m craving that day to it. What you would add to make these granola bars better?! Tell me your thoughts! Happy Sunday! - A