Tag Archives: food

Step Away From The Cookie

There’s a book written by Joyce Meyer called “Eat the Cookie, Buy the Shoes – giving yourself permission to lighten up.”

Which is a bit different from what I’m saying.  She’s saying go ahead, “eat the cookie” and I’m telling you to “step away from the cookie”.

Let me back it up….. you can eat the cookie, heck you can eat all the cookies.  BUT if the 2 you said okay to, leads to 3 and then 3 leads to 4 and before you know it a whole row is gone, well then…. Houston,we have a problem.  

Can you think of a reason why when you give yourself permission to eat 1 or 2 you end up eating 6?  Lack of discipline & self-control? An attempt to comfort an upset emotion?  Starving and there’s nothing else to eat in the house?   Literally.  

My nemesis is dark chocolate.  Have you ever been tempted, lured and teased with the idea that a little isn’t so bad?  So you say yes and then you justify more, with legitimate reasons.  Well first of all, if we have to justify it….it’s a problem.  You see, when you have a healthy relationship with food, there’s permission, acceptance and accountability within your eating habits. Not false justifications.

I used to write down everything I ate.  I’m talking EVERYTHING.  I kept a log like a biologist tracks cell growth.  If I went to a party, I ate before I went so I wouldn’t be hungry and then give into the chips and dip.  I had a very controlled eating plan, yet, I was out of control, really.  

I’ve learned over the years to trust myself, be okay with my anxiety & loneliness, make smart choices, and enjoy an occasional splurge.  If I was hungry or thirsty my body would tell me. I didn’t have to be in control all the time.  I learned to trust myself.

My hope is that you can “Step Away From the Cookie” if you’re there because your heart hurts AND you’d be okay with the heartache, trusting yourself all the while. 

xoxo

Your God Girl

Tracy

TWSM Southwest Quinoa Salad Recipe Review

Southwest Quinoa Salad

Dylan and I are continuing to observe stay at home recommendations and social distancing. Even though we treat ourselves to a curbside pickup meal from a local restaurant on occasion, we’ve made almost 200 meals at home in the last two plus months. Because our tastes are often vastly different, we’ve come to a point sometimes I eat one thing and Dylan eats another. It works for us for now. Southwest Quinoa Salad from Kristine’s Kitchen is one of those meals I naturally gravitate toward, but Dylan wouldn’t enjoy.

This past week the weather looked like it was going to warm up for several days. I was craving something cold as well as filling. A green salad wasn’t going to cut it. I also had a bag of quinoa in my cabinet. Did you know quinoa is naturally gluten free, low in fat, and high in protein, fiber, and iron? It makes an excellent addition to a vegetarian meal. Quinoa is also extremely versatile. It can be eaten cold or hot; in salads; as filler for patties; as substitution for rice; even toasted in granola!

This southwest quinoa salad is no different. The first night I ate this salad was cold as a side with a piece of cod sauteed with butter and seasoned with chili powder. The next day the weather turned cold and rainy, and I served myself a big bowl of the salad warmed with a slice of homemade bread for lunch. I’ve enjoyed it both ways. While I haven’t tried it yet, I also think it would be good mixed with an egg for binder, formed into a patty and shallow fried. Several comments I read on this recipe noted the addition of chicken to the mixture, which I think would be delicious!


No matter how you serve southwest quinoa salad, it’s a great recipe to have in your rotation for an easy summer supper, a side dish with chicken or fish, or in a medley of other salads.

~Laura

TWSM Beer Braised Pork Review

Beer Braised Pork Review

Shortly after my ex-husband and I went our separate ways a few years ago, I discovered craft beer and local breweries. And we have a lot of them in Virginia. Heading out to a brewery for an hour or two to grab a beer and listen to live music became a past time I could do while my son Dylan was at Boy Scouts, or since he’s old enough to be alone a few hours, with a friend after dinner on occasion. Hanging out at breweries a couple times a month, I began following their Facebook and Untapped pages so I could time my visits with bands or releases of brews I’ve grown to enjoy. One of those breweries posted a link to Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce and suggested their imperial porter as a good choice for the braising liquid.

Upon trying this recipe once, I was hooked. It’s a staple now in my recipe binder and in my freezer. Often, I’ll make a double batch of this when pork loin or pork butt goes on sale. (The last time I had two dutch ovens going with meat!) I have indeed, tried the imperial porter suggested, which is my go-to, although I recently discovered a stout with a hint of orange I feel complements this dish well. And this pork works so well with so many things!

Because I don’t often eat bread, I’ve never made this dish with the suggested cheese sauce on a slider or sandwich. Dylan likes it spiced up a little more with extra of the spice rub mixed in the shredded pork while reheating as a large, stuffed quesadilla or taco (see pictured quesadilla with my homemade barbeque sauce and cheddar cheese). One of my favorite treatments is pork over grits with a mushroom gravy made with some of the braising liquid and beef broth. We also enjoy it as pulled pork sandwiches, in omelets, in homemade mac and cheese, on flatbread, and once I even made an eggy sort of casserole with the beer braised pork, cheese, egg, and heavy cream.

Yes, the braised pork freezes extremely well either once cooked and still in large pieces or shredded and stored in 2 cup servings. I’ve also transferred the pork loin or butt to a slow cooker after searing in the dutch oven. Dylan and I discovered quite by accident when we mixed up two jars in the pantry that the spice rub makes an excellent seasoning for chicken tacos as well. Beer Braised Pulled Pork Sliders with Chipotle Beer Cheese Sauce is so easy and so versatile, answering “What’s for dinner?” during this time of uncertainty is one less question you have to stress about.

~Laura

Don’t Beat Yourself Up Over Weight

All I need to do is lose 5 lbs of weight, I am only drinking alcohol on weekends,  I am going to drink a glass of lemon water before each meal, I am only going to eat lettuce for lunch yep, these are the things I would tell myself over and over again every Sunday Night for the last couple years.  

About 6 years ago, I lost over 40lbs from a weight loss program.   I was finally at a weight that I was comfortable with maintaining. I had gained tons of self confidence and felt great about myself.  I was 100% committed to losing the weight and it was a top priority for me.  

I knew that I would have to move into the maintaining phase once I hit my goal weight.  However, maintaining that goal weight was even harder than losing the weight. I had to still follow the program and it was really tough. It’s even harder than losing because this was now my life. 

So, over the last couple years I have gained about 10 lbs of my weight back.  However, every week I would struggle with trying to get my body back to that magical number that I was at when I hit my goal.  I stressed over this….every week I would try to get back on the wagon and by Wednesday I would fall off. It affected how I left about myself and my self confidence.  I would beat myself up over it all week. 

And then I realized that  I just wasn’t 100% committed to being at that magical number as I had been years ago.  It was an unrealistic goal for me. I will probably never get back to that weight… why? Because right now I like to enjoy myself.  I like to have a drink some nights. I like to have pizza with my kids, and I like cake. I am running kids everywhere and my lifestyle has changed.  

However, what it comes down to is this… back then weight loss was a top priority for me and now… I have other priorities.   It does not mean I can not do it, however It would have to be the top priority for me in my life. Back then, I would have spent hours meal planning and prepping for the week.  Today, I spend hours shopping with my teenagers, running to sporting events, socializing with my friends, and writing about my life…it’s all about priorities and what’s important to you. 

I realized I could beat myself up for it every week or just come to terms. I was not putting in the work needed to reach that goal each week.  I had to be realistic and not expect to magically lose a lb each week when I was not following my eating plan. Especially when my dinner consisted of popcorn and wine.  Weight loss is hard and you do not magically lose weight without a consistent plan and a lot of self control. I had to finally be real with myself.  

I am happy with my life and my body.  I am healthy and I still workout every day.  I think I have mentioned before about how exercise is just part of a routine for me, so that is routine in my life.  However, I set little realistic goals to keep me satisfied with where I am at…like starting to drink water before each meal or I started not eating after 8pm during the week.  

I added in these small little goals each week and that made a huge difference.  I was proud of accomplishing those instead of setting unrealistic goals of losing so many lbs every week.   

I am not at that magical number on the scale and that is ok. I have a range that I continue to stay between and that works for me.  I have learned to not beat myself up every Monday morning because of what I indulged in over the weekend. I have learned to be happy with how I am and enjoy my life.  

-Snarky

https://www.snarkydivorcedgirl.com/

TWSM Green Souffle Brunch Omelet Review

I have a confession to make. I love brunch. I love the ritual of brunch. The mimosas; the savory, too rich dishes; the combination of “breakfast” foods and “lunch” foods; the idle chat with friends on a rare relaxed Saturday; the eggs and meat and muffins. Oh, my! And so when one of those videos from Tastemade designed to catch your eye caught my eye while scrolling through Pinterest one evening, I knew right then and there I had to make green souffle omelet for brunch with several of my theater friends following our most recent show. This fluffy, cheesy omelet is packed full of green spinach and flavor.

The technique has more steps and is slightly more time consuming than a regular omelet, but if you’re going to take the time to have brunch, it’s worth making the event special. If you have a stand mixer, it will make the process a little easier, but a hand mixer will work just as well. I felt there was too.much club soda and cut it to just a few tablespoons the second time I made this dish. (Use the leftover club soda for your cocktails.) Also with the generous amount of cheese, mind your salt levels.

It wasn’t clear what the recipe meant by “turn on the grill,” which I’m assuming were British instructions. After beginning the omelet in a cast iron pan on the stove for a minute or two, I baked this in the oven at 375° for 10 minutes. Then put the pan under the broiler for another two minutes. Keep an eye on it so as not to burn the cheese. You omlet could be divided in a myriad of ways. Cut into small wedges for a crowd or cut in half for a more intimate gathering. Leftovers do lose some fluffiness, but rewarm well. Serve with your favorite brunch cocktail and some fresh fruit.

~Laura