Want rice with your Chinese food?

Let me first of all say that there seems to be very little in the way of Chinese food (takeout) that has any nutritional value at all. That said, I still wind up picking at it once in a while. Today it was because that was what was for dinner at my mom’s house. 

I love Chinese food. I especially crave the Sesame Chicken that’s breaded and coated in sweet and spicy sauce. Mmm. My mouth is watering even now. 

But of course, that’s off the menu. 

So, here’s what I did tonight: My dad and I ordered Shrimp and Broccoli – not all that healthy, but at least the sauce was savory instead of sugary and it had no rice or noodles or friend things in it. Then I took 1/4 cup of quinoa (already made in this great little container my mom found at Costco) and added a few pieces of shrimp and broccoli, some soy sauce, and a couple of veggies I stole out of the lo mein container. Mixed it all together and it was YUMMY! The quinoa was the right texture to pretend to be rice, especially with the soy sauce, but it had protein and fiber, which made it worth my time. The shrimp were tiny and I think I had 3. I had maybe a bite of veggies plus 2 small pieces of broccoli. All in all, I probably ate 1/3 cup of food for about 100 calories. Not bad in my book!

Just had to brag

Because I now fit in (some) 14s!!!!!!!!

I bought a pair, because, come on, how could I not??

I may never look thin

I’ve lost 71 pounds! How do I still look so heavy in pictures? I’m beginning to worry that I’ll always look bad on camera. Yes, I’m having a pity party!


I found a bag of frozen veggies:squash, zucchini, onions, peppers.  I cooked it with a little salt and pepper in a pan. Then i shredded some corned beef lunch meat and added that to the pan. Browned it a little and yum!

Pumpkin Bars – YUM!

I made these today, but need to make some adjustments. 


Layer 1: Almond flour, 1tbsp butter, egg white (about 2 tbsp), cinnamon, stevia

Bake at 350 for 10 minutes

(Needed more stevia and cinnamon and less baking)


Layer 2: Cream cheese, Stevia (needed more stevia)


Layer 3: Pumpkin, cinnamon, egg white, stevia

Bake whole thing for 30 minutes at 350

(needed to be a thinner layer, needed more stevia, needed nutmeg)


Overall, it was very good but not sweet enough. The baby and I liked it, though. 


Asian Chicken Coleslaw

coleslaw mix

other chopped veggies

rotisserie chicken – shredded

1/2 c soy sauce

2 tbsp peanut butter



olive oil (drizzle)


Hummus Dip with Peppers

plain greek yogurt




Chicken Sausage Eggs

egg whites

chicken sausage

black beans



Corned Beef Hash

corned beef




Asian Salad


roasted almonds


asian dressing




I need to find food for this week. Something NOT boring.

I’m actually just procrastinating…

I should be noveling and starting my day. I know I’ll feel better doing those things, but instead I’m online, chilling.

Today, I took off from work so I could have some time to myself. I LOVE that! Now, I just need to get my butt in gear and do all of the things I’d planned on doing!


*going to the gym in the middle of the day

*running errands (post office, vet)

*eating lunch by myself with a good book




I’m really super excited about those things. And about the fact that the scale moved again today! I’m having “that time of the month” issues this week, so I knew I’d come to a standstill, but it’s still SO irritating. Especially this close to reaching the 100s again! Really, I only have 5 1/2 pounds left! I really want to make that before I leave for Thanksgiving, but I’m not sure if that’s realistic or not. We’ll see. I’ll just have to eat really well, drink plenty, and see how it goes. 

Okay. I’m off to set a timer and get ready for my day. A plan is what I need. 



Kale chips


Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Green bean casserole 2


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