Weighted Faith

Weight Loss and Faith Collide

Posts Tagged ‘quick meals’

New Year – New Beginnings 2013

So this year my dream team Cody & Alana are doing a 90 Day challenge with the gym members. I am beyond stoked on this challenge. The last 90 day challenge I was on vacation and had some learning curves to get through, not that I am making excuses … I just didn’t give it my ALL.

This 90 day challenge there is a lot more to it and I am so excited. I am a sponge ready to learn and ready to push my mind and body to the limits. I had my first consultation with Cody and he touched on something that really got to me. I was really proud of myself that I didn’t “emotionally eat” during the holidays (I lost my mom during Christmas) I thought I over came that and although I wasn’t eating boxes of Sees candy or Bags of cookies this year, after a third party looking at my food logs and my social posts on Facebook …. I still am emotionally eating.  Now I am not beating myself up because there is something to celebrate in the fact that I had ONE piece of candy and not a box AND I logged it. I still need to be aware of my eating habit.  Especially, when I am at an 8 week plateau and getting frustrated about it. I am ready to win this challenge. I mean there are some awesome goodies to win and a cash prize!!! Muahahahaha  I KNOW I CAN WIN!!!!!!!!!!!!!

It was also pretty interesting that I had to take some quizzes to take before my visit with Cody. I scored SUPER high in my readiness for this challenge but my social stimulus was really low. So if you are my friend and we hang out and you put non healthy options in front of me … I am reconsidering our friendship. HA!!! Now that I said that it doesn’t meant you have to be on egg shells around me, after all its your body your choice, but it would help me out if you didn’t eat a cupcake right in front of my face and tell me how delicious it is. I know it is B!

So I Cody gave me my food menus from http://www.eatthismuch.com

I am to eat between 1600-1800 calories of which needs to be 130g protein and 40% calories in fat.  Also I need to step up my workouts to be more cardio. So I will be incorporating my jogging (even though I suck at running) and hiking on the weekends. This is perfect that I have the Neverland 5k next weekend at Disneyland. BOOYA!!!!

Here is the first menu

Breakfast – Classic Omelet (2 eggs, 1oz cheddar cheese, 2 slices of bacon crumbled)  4 slices of bacon on the side (532.6 cals)

Snack– Cottage cheese fluff 2 slices of bacon <this is my favorite snack thus far> (.5c cottage cheese, .35oz diet lemon jello mix, .17c cool whip) Place all ingredients in a food processor and blend until creamy. Refrigerate until ready to eat. Best to cool overnight.

Lunch– 5 minute Pepperoni Pizza (1oz pepperoni, 2oz mozzarella, .5c broccoli) form a 3×2 pepperoni crust on a lined baking sheet, lay 1oz of cheese on top of the roni, then the broccoli, then the remaining cheese. Place in oven top rack on broil for 5 mins. – Reheated very nicely

Snack– 12oz nonfat Greek yogurt  ( I added cinnamon and pumpkin pie spice to add some flavor)

Dinner – Simple Fish Chowder and Fruit Salad ( 1c tomatoes, 1.5 stalk medium celery, Italian seasoning, & I added a red pepper flakes for a little spice, 4oz of cod – I used Tilapia) Slice the celery and tomatoes put  all ingredients but the fish in a stock pot, make sure you put in all the juice from the tomato, bring to a boil over medium heat. Place the fish in the pot and cook for 5-10mins or 10-15 if frozen. Cook until the fish is flaky and opaque in color. I added about 1/8c of water.  Fruit salad – 2c Strawberry halves & 2c Blueberries



Chili Colorado

Chili Colorado 


8 dried red chiles (such as Guajillo, California or New Mexico) rehydrated and ground into a paste *see below

3lb beef roast or pork butt, really any meat of your choice

2 cups of water

1 can beef broth

1 can tomato sauce

4 cloves of garlic, peeled and finely diced

1 teaspoon salt



Add the water, beef broth, tomato sauce, garlic, salt, and chile paste to the crock pot with meat and cook for 8 hours on low. Serve with your choice of sides.


Rehydrating Dried Chiles

Pick dried chiles that have no tears or broken pieces. Use whole chiles that look fresh. Rinse off any excess dust or grime under cool water. Pat dry then cut the top off of each chile and then slit it down the middle. Shake out the seeds, using your fingers or a spoon to dislodge any seeds that want to stick. Peel off any excess dried veins that are lighter in color and run in a line down the inside. Heat a comal (or griddle) over medium/high heat and roast the dried chiles for 2-3 minutes. Turn them often to avoid burning them. Then you’re going to cover the chiles in hot water and let them soak for about 30 minutes. Remove the chiles from the water and place the chiles in a blender with about 1/4 cup of water or the soaking liquid (if it is not too bitter) and puree until smooth. You can also add the garlic and oregano to the chiles while blending them. The finished puree is what you will add to the Chile Colorado.



Spaghetti Squash

So since I have super demanding friends who will remain nameless (Liz Ortiz) and I was busy and missed recipe Monday … Here you go …….

This is my new favorite right now Spaghetti Squash and it’s in season.

How to prepare:

Cut it in half (lengthwise) or quarters. You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up in a baking dish with about an inch of water for 30 to 40 minutes at 375 F.

**You could put it in the microwave for 20 mins but its not as good.

Let cool for about 5-10 mins, hold with an oven mitt & separate strands by running a fork through in the “from stem to stern” direction.


Different ways to use:

–          My favorite is to use it like pasta

–          Put your favorite spaghetti sauce on it

–          Chili on top

–          Garlic & Butter (I am dairy free but you can put Parmesan on it)

–          Butter & Brown Sugar (my moms favorite)

–          Add feta Cheese, Kalamata Olives for a greek flair

–          Mix in cilantro, cumin, garlic salt, and black beans – a little jack cheese for a Mexican spin

Its so versatile you can get super creative with it. Feel free to leave comments of your favorite way to make your spaghetti squash!!!

The other night I poured chili and cut up applegate hot dogs  – A


Recipe Monday 10/8/12

Bacon Wrapped Eggs


  • 6 eggs
  • 6 slices of bacon

(serves 3)


1. Preheat oven to 400 degrees F. Heat a skillet on medium-high heat. Add the bacon and cook for 4-5 minutes, so that it’s still flexible not fully cooked.

2. Spray a muffin tin with cooking spray.  Wrap the bacon around the edge of each muffin cup.  Crack the eggs, one at a time, into a shallow bowl and pour carefully into each muffin cup.

3. Bake for 10-15 minutes until the whites have set and the yolk is to your desired consistency.

4. Serve (2 per person) with sweet potatoes or avocado & tomatoes to complete the meal.

Cook extra bacon. Eat extra bacon. Bacon is good for you …. Bacon Rad – Gluten Bad