And Yet Another Disappointment

I have just endured one of the most emotionally stressful weeks I've had in a long, long time, and every time I think it's going to get better (or that I've made it through without a breakdown), there's just one more thing. My knee-jerk reaction? Eat. And eat is what I've done all week even though my conscience has been screaming "STOP" the whole time. I just haven't cared. But now tomorrow is Monday, and NOW I care. I'm literally sick to my stomach right now. Too many sweets, not enough exercise... my body isn't used to this anymore, and it's retaliating. It's hard to explain, but I can FEEL that something's not right in my body. It just feels different... larger? bloated? full? I don't know how to describe it, exactly. I just feel yucky, and I've felt that way since Friday. The bummer is that tomorrow will be my sixth week of goal maintenance at WW which will make me a lifetime member (silver key charm and FREE membership). If I'm more than two pounds over my goal weight, it will set me back one more week. I came home from last week's meeting all revved up to lose the 1.2 pounds I gained that week. In fact, that was my goal. During the meeting we were supposed to make a goal for this week and describe two tactics we would employ to achieve the goal. My list: • track everything I eat • exercise at least three times. Pthhthhthththhth! I only tracked Monday's points, and I exercised ONCE! Pathetic. I'm so disappointed in myself. I feel like I've run a marathon and decided to drop out with only one mile left. I'm also disappointed in the fact that when it really comes down to it--when it really, really matters--I can't control my eating. That scares me and pisses me off. I get scared because I know that as long as those reactions are still there, there is still potential for me to gain it all back and live a life behind the bars of obesity. I get angry because I know (KNOW) what I'm doing to myself when I gorge and overeat. So the questions remain: How am I going to survive the next week without gaining still? How do I conquer emotional eating? How do I make healthy food choices when there literally are none? I will entertain any suggestions.

Almond White Chocolate Cookies

Okay, okay... I caught some slack last week for not posting on Monday. Who knew?? BUT, I did post two recipes the week before, so that ought to have held you over. =)

I spent the majority of the weekend readying for Christmas: Christmas cards, Christmas baking, and Christmas gifting. At first, I wasn't going to do Christmas baking this year simply because I didn't want to be tempted by them. But then it snowed on my birthday, and all I wanted to do was be home baking. So then I thought, I'll just bake everyone's favorites and not go overboard with all the little "extras." But then I went to my favorite "mart"s and found the cutest packaging ever. So then I decided, Okay. I'll just do a little of the extras -- just because I can't resist all the coordinating packaging, and I'll hand them out at work. But then my list grew longer and longer and longer... and I'm right back to where I start each December.

In addition to my Christmas repertoire of candied pecans, peanut butter blossoms, Russian tea cakes, pretzel bites, and snicker doodles, I always like to try something new. I stumbled across today's offering while I was fingering through my sunflower recipe box. I decided to give it a whirl, and boy... am I glad I did. After sampling one, my best friend's husband said, "This is a real Christmas cookie." I didn't get a chance to ask him to elaborate on his enthusiasm, but being that I've had three (or four) of these for myself today, they must be pretty much worth it. (Okay... maybe it's been five.)

Almond White Chocolate Cookies

1 c. (2 sticks) butter, softened

1 1/2 c. sugar

2 eggs

1 1/2 t. pure almond extract

2 1/4 c. flour

1 t. baking soda

1/2 t. salt

1 bag (8-10 oz.) white chocolate chips

1 1/3 c. (6 oz.) slivered almonds

Preheat oven to 375 degrees.* Beat butter and sugar in large bowl with mixer on medium until light and fluffy. Add eggs and almond extract; beat until well blended. Mix flour, soda, and salt. Gradually beat into butter mixture until well blended. Stir in white chocolate chips and almonds. Drop by heaping tablespoonfuls 1-inch apart onto ungreased baking sheets.** Bake for 10 minutes or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Makes 72 cookies. (No clue how many calories; don't really want to know.)

*I baked my cookies at 350 degrees just because my oven (electric) has a tendency to run hot.

**I bake everything on parchment instead of greasing (or scrubbing, for that matter) my cookie sheets. I also always use my mini cookie scoop (more cookies to share, less guilt when eating). I baked my cookies for 11 minutes and then let them cool on the pans before removing them.

You Want It, Don'Cha?

Okay... okay. Nothing like giving into temptation (even though it's delicious). Consider this recipe an early Christmas present. Once you try it, it will become your downfall too. ((Yes! It really is that good!))

Leona's Peach Cobbler

2 cans sliced peaches in light syrup, drained

1 c. flour

1 c. sugar

1 t. salt

1 egg

6 T. butter, melted

Preheat oven to 375 degrees. Spray 8x8" or 9x9" baking dish with Pam for Baking. Drain peaches and place in prepared baking dish. In a large bowl, combine flour, sugar, and salt. Gently beat egg and pour into flour mixture. Using a fork, mix the egg into the dry ingredients until it resembles course crumbs. Pour over peaches and spread evenly. Drizzle top with melted butter. Bake 40-45 minutes or until edges are golden. Serve warm with a scoop of vanilla ice cream.

Yield: 6 servings (8)

Banana Oatmeal Chocolate Chip Cookies

As I drove home from my WW meeting tonight, I relived the past week (and holiday) trying to figure out how I managed to lose again this week without a stitch of exercise, albeit the loss was only .2. In my conversation with myself, we discussed how I went into the holiday with the premise that I was going to eat whatever I wanted, but that I would just stop when I was full... which is just what I did. I even had my dad's spaghetti on Friday, leftover pumpkin pie for breakfast on Saturday (along with Culver's and Starbucks -- we were in Grand Forks), and peach cobbler for Sunday evening dessert. And that's when it dawned on me. "Whatever I want" today is very different from "whatever I want" a year ago. It's all about making choices.

Tonight at our WW "year-end meeting" (there's new WW stuff beginning next week--great time to join if you're interested), we were asked to talk about why we chose WW. As the question was posed to each person around the room, I found myself nodding in agreement with every statement. Because I need the accountability. Because people here understand what it's like. Because it works. And it really does.

I'm not trying to sound like run-of-the-mill nutritionists, but there really are ways of making healthier choices/options to some of our favorite "naughty" foods (except for my step-mom's peach cobbler -- which is completely sinful but worth every stinkin' calorie). Today's recipe is one of those options.

Banana Oatmeal Chocolate Chip Cookies

1/4 c. butter, softened

1/4 c. sugar (or 1/8 c. Splenda for Baking)

1/2 c. brown sugar, packed

1/2 c. banana, mashed (1 medium)

1 t. vanilla

1 egg

1 1/4 c. flour

2 c. old fashioned oats

1 t. baking soda

1/2 t. salt

5 1/2 oz. semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine banana, both sugars, butter, and vanilla. Mix until smooth. Add egg; beat well. Add flour, oats, soda, and salt; beat until blended. Stir in chocolate chips. Drop batter by tablespoons two inches apart onto baking sheets sprayed with Pam. Bake 9-11 minutes or until golden. Cool on pans for two minutes; transfer to wire racks to cool completely.

Yield: 4 dozen cookies (1)

Diet Coke Chicken

It just happens. I'll post while my students are reading... I'll post during my lunch... I'll post after school... I'll post before skating... I'll post after bath time... I'll post when the kids fall asleep... Before I knew it, it was 11:30, and at that point, sleep was more important. This week's recipe is an easy supper idea. Pair it with steamed broccoli and brown rice to round out the meal.

Diet Coke Chicken

4 boneless, skinless chicken breast halves

1 can Diet Coke

1 c. ketchup

Brown the chicken in a little olive oil. Mix the Diet Coke and the ketchup and pour over chicken. Simmer 15-20 minutes. Remove chicken and cover with foil. Simmer sauce until it reduces to desired consistency. Serve with extra sauce on the side.

*There really is enough sauce to simmer eight breast halves. Just brown in batches before adding the Diet Coke mixture.

Yield: 4 servings/one breast half (4)

It's Clementine Season, Baby!

"Oh my darlin', oh my darlin', oh my darlin' Clementine! You are sweet and I'm gonna' eat you, Oh my darlin' Clementine."

I was ecstatic when I thumbed through the Wal•Mart ad last night and saw CLEMENTINES on sale. It actually prompted me to load the kids into the Bat-mo-van, jammies and all, and drive across town for a "bedtime snack." The kids were just as excited as I was (as they love "Little Cuties" as much as I do), so they were all for the spur-of-the-moment trek. In fact, by the time Trent came home from work, the three of us were sacked out on the living room floor each with an empty Ziploc bowl (perfect for holding Clementine segments) watching a Hannah Montana rerun. A pile of Clementine peels littered the kitchen counter.

Yum.

Green Salad

This salad is a staple in my fridge, especially in the summer when any night is prone to grilling. It's a tasty way to add a serving of vegetables to your meal. Sometimes I'll even eat it as a snack. It goes great with any meal you would typically serve plain old green beans with, so experiment with its versatility. If you're following the WW program, this is also a great way to get in your daily dose of healthy oils.

Green Salad

1 can french-cut green beans, drained

1 can peas, drained

3 stalks celery, chopped small*

1/2 onion, chopped small*

1/2 green pepper, chopped small*

Dressing:

1/2 c. cider vinegar

1/4 c. canola oil

1/4 c. Splenda for Baking**

Combine all veggies in a medium bowl. Combine dressing ingredients in a sealable container; shake well to mix. Pour over veggies; toss to coat. Chill before serving.

*I often use as much as I like (or have) of the veggies. It's a good way to clean out the produce drawer in the fridge.

**The original recipe calls for 1/2 c. of Splenda. If using regular Splenda, start with less than 1/2 c. and add more to your taste. I use the Spelnda for Baking because I think it tastes less "artificial" than the regular stuff. Use whichever you like/have, just be aware that the baking mix is double strength (so use half as much).

Yield: 6 generous (1/2 c.) servings (2)