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Tuesday, September 25, 2012

And.... now I'm back yet again!

It's been nearly 6 months since my last post, but I have had a LOT of issues and am officially back!
I have since had my gall bladder removed, been in a serious car accident, had a kidney stone, started 2 jobs, and am still going to school while doing freelance art on the side. 

I have maintained my weight throughout. However, I had hoped that I would lose at least a little. But I understand why I have not. I have been far too stressed and also not been sleeping enough.

So... this is the new plan:
I will make at least 1 post per day 
I will upload 1 picture of me per week
I will upload 1 recipe a day 
I will keep a record of not only what I eat, but my measurements as well.

Wish me luck on my new start, I hope this one works for me. 
See you on the morrow for day 1!!!

Friday, March 30, 2012

Basil and Prosciutto Chicken


tablespoon olive or canola oil
boneless, skinless chicken breast halves (about 1 pound)
teaspoons Dijon mustard
thin slices prosciutto or fully cooked ham
cup shredded part-skim mozzarella cheese (1 ounce)
fresh basil leaves
  • 1Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 6 minutes. Turn chicken; brush with mustard and top with prosciutto. Cook 6 to 8 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 2Sprinkle cheese over chicken. Cook about 2 minutes or until cheese is melted. Garnish with basil.

Wednesday, March 28, 2012

Recipe of the Day

Good evening everyone!! Since I am only able to eat a limited list of things,
I thought that I would post a gallbladder friendly recipe tonight. 
There are very few recipes online for those of us with gallbladder problems, 
so my goal is to get as many as I can on here since over 800,000 people have this health
problem every year in the U.S. alone. The first is:
  • 2 medium or large sweet potatoes
  • 1 1/2 tablespoons butter
  • 1 shallot, minced
  • 1 bag fresh baby spinach
  • 1/4 cup light sour cream
  • 2 ounces light cream cheese
  • 1 cup chickpeas
  • 1/4 cup shredded mozzarella cheese
  • salt and pepper to taste
  1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
  2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
  3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
  4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

Zumba Returns!

Alright, I know we already have this song, but it's a good kickstart
for a new beginning. So here is Shakira:

Waka Waka!!!


I talked to my dad the other day, and he said something very inspiring.
So I made it today's motivational moment:

I am doing alright, have drastically changed my diet and lost 5 lbs this week as a result.
Stay tuned for today's Zumba!!

Saturday, March 24, 2012

Friday, March 23, 2012


Lets get going everyone!

I've earned my unhealthy body with my unhealthy ways,
now I will earn my healthy body.

Thursday, March 22, 2012

I'm Back... Timidly

Hello Everyone. I am back and am hoping to be back to stay.
However, I have a lot going on and it "might" be distracting. Yet I will do my best!

I have had a very rude and scary wake up call this week.  I have had some very dark moments and am now hopeful and determined! Here is what happened:
Monday night as I was driving home from school I had a sharp stabbing pain shoot through my chest. I had had them before, but passed them off as pleurisy pains. They usually would happen once and then go away for a month or so. However, this time it was REALLY bad and I nearly crashed my car. I got home high on adrenaline but not bad. Then within an half hour I had 8-10 more attacks.  I couldn't breathe, I was clutching my chest, wondering if I would have to go to the hospital. 
I don't have insurance and all the insta-cares were already closed. After the attacks subsided, I decided to wait out the night and go to a regular doctor to minimize my cost. For my stupidity, I experienced another set of attacks in the middle of the night.
I went in to the doctor on Tuesday, and was told I have gallstones. I had blood drawn and received the results today, stating that I also have borderline hepatitis . Part of the cause, according to the doctor, was my gallstones, the other is that when I was younger my pain killer of choice was acetaminophen (Ibuprofen). I would take 8 for each headache.

My mother had gallstones and her gallbladder removed in her 40s, I am only 26. It was really drilled into my head today JUST how unhealthy I am! At my young age I have the following already:
Acid Reflux
Sleep Apnea
Kidney Stones
Gallstones (and pending my tests next week: Gallbladder infection)
Almost Hepatitis
If I were to lose weight a lot of these would either go away or greatly reduce.

There is also a history of Diabetes in my family and, if I continue on my current route, I am sure to get it before long.

Needless to say this has opened my eyes and I am now MORE determined than ever, so lets get back on track shall we? I REFUSE to condemn myself to this fate, and will take my discouraged mood and re-purpose it as determination.

(check out my second start tomorrow morning with some kick-butt motivation!)

Wednesday, March 14, 2012

A Few Days...

I want to apologize everyone,
I will not be posting for a few days as to being busy with work and school. 
I will however make sure to catch up fully when it slows down. 
I am still exercising and will be doing my diet, good luck to us!!

Monday, March 12, 2012

Mix it Up

Every now and then it is good to mix it up with something new. 
This way we don't hit a plateau, so here is something different:
Lets do some Ballet exercising :)

Good Morning

Hello my readers!!!
Here is something to get us going today:
Lets keep our eyes on the goal :)

Sunday, March 11, 2012

Recipe of the Day

Today's recipe looks absolutely delicious!!!



cup teriyaki baste and glaze
cup pineapple preserves
tablespoon lime juice
tablespoons chopped fresh cilantro
boneless skinless chicken breasts (about 1 1/4 lb)
teaspoon black and red pepper blend
teaspoon salt
slices fresh pineapple (3/4 inch thick)
  • 1Heat gas or charcoal grill. In small saucepan, mix teriyaki glaze, pineapple preserves and lime juice. Cook over low heat, stirring occasionally, until preserves are melted. Stir in cilantro. Set aside.
  • 2Sprinkle all sides of each chicken breast with pepper blend and salt. Place on grill over medium heat. Cook 10 minutes, turning once.
  • 3Meanwhile, cut 18-inch square sheet of heavy-duty foil. Place pineapple slices in single layer on foil. Brush each with teriyaki mixture.
  • 4After chicken has cooked 10 minutes, place foil with pineapple on grill next to chicken. Brush chicken with teriyaki mixture. Cook chicken and pineapple 5 to 10 minutes longer, brushing chicken once or twice with teriyaki mixture, until juice of chicken is clear when thickest part is cut (170°F). If desired, cut pineapple slices into wedges.
  • 5Heat any remaining teriyaki mixture to boiling; boil 1 minute. Serve hot mixture with chicken and pineapple.
    290 Calories per serving

Zumba On the Floor

Time for some more Zumba!!!
Here you go:
Have fun guys!!!

Motivation Moment

Good morning everyone! 
I am sorry that I have been a little behind on my posting lately,
that should be fixed soon :)
Here is today's motivation:
So lets get uncomfortable and lose some weight!!!

Saturday, March 10, 2012

Recipe of the Day

Today's recipe looks DELICIOUS!!!


oz uncooked angel hair pasta (capellini)
pork tenderloin (3/4 lb)
bag (1 lb) frozen broccoli, carrots and cauliflower, thawed
cup teriyaki baste and glaze
teaspoon ground ginger
  • 1Cook pasta as directed on package, omitting salt. Drain; cover to keep warm.
  • 2Meanwhile, cut pork tenderloin in half lengthwise; cut crosswise into 1/4-inch-thick slices.
  • 3Heat 10-inch nonstick skillet over medium-high heat. Add pork; cook and stir 3 minutes. Stir in frozen vegetables, teriyaki baste and glaze, and ginger. Heat to boiling. Reduce heat to medium-low; cover and simmer 3 to 5 minutes, stirring once, until pork is no longer pink in center and vegetables are crisp-tender.
  • 4Gently stir in cooked pasta. Cook until thoroughly heated.
    Only 240 Calories per serving!!


Here is our daily Zumba... Enjoy!!!
Thanks everybody!

Morning Motivation

Good morning all!!!
Here is some motivation to get us started today!
I've decided to be healthy :) have you?

Friday, March 9, 2012

Recipe of the Day - Appetizers

Good evening my favorite people!!!
Here is a healthy recipe for appetizers to serve at the next party:


small red potatoes (1 1/2 to 1 3/4 inches in diameter)
teaspoon salt
hard-cooked egg, finely chopped
cup chopped celery
tablespoons dill pickle relish
tablespoons mayonnaise or salad dressing
teaspoon yellow mustard
teaspoon pepper
medium green onions, thinly sliced (2 tablespoons)
radishes, thinly sliced (1/4 cup), if desired
  • 1Heat oven to 400°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 30 to 40 minutes or until tender. Cool about 10 minutes or until cool enough to handle.
  • 2Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4-inch lining of potato flesh around edges of shells. Sprinkle shells with 1/2 teaspoon of the salt. To potato flesh in bowl, add remaining 1/2 teaspoon salt and remaining ingredients except onions and radishes; mix well, breaking up potatoes.
  • 3Cut very thin slice off bottom of each potato shell so potatoes will stand upright. Fill each potato shell with about 1 tablespoon filling mixture. Top with onions. Cover; refrigerate about 1 hour or until chilled. Garnish with radish slices.
    Only 30 Colories per bite!!