1 head romaine lettuce (or whatever greens you have handy–this is what I had handy) chopped
1 small onion diced
2 cloves garlic minced
2 Tbs olive oil
While you are cooking your salmon (20 minutes at 425 for medium well–10 for rare), sautee all your veggies (not the lettuce!) over a medium heat in the olive oil. When your veggies are just barely tender, remove them from the heat, transfer into something chill safe, and chill enough that when you mix them into your lettuce, your lettuce doesn’t wilt.
Mix all your veg and lettuce and remove fish from the oven. Split into 2 large salads, top with 2 oz of goat cheese each, then lovingly nestle your salmon on top of the greens. This will serve 2 adults and one child–if the child splits half your salmon with you. You will have to peel and cut an apple for the child because he will look at the asparagus and start to cry. You will have enough salad left over for tomorrow’s lunch.
You won’t need dressing because the goat cheese serves as flavor, but you could make your tastebuds very happy with a few drizzles of balsamic vinegar.
I just came from the scale, where I weighed in. 206.9. That’s how much I weigh today. My favorite jeans are a size 16. My favorite work trousers are a size 14. I wear a size L shirt, but prefer an XL because…I do. I like baggy tops. Why am I telling you this? Because it’s not a secret.
Yes, it’s time for another one of those posts about size because I was made acutely aware of mine once again tonight. I am one secure woman, so if I was made to feel unsure about myself, it’s time for a reminder that weight only determines size, not worth.
Just to get health issues out of the way: My most recent blood work (2012) shows that I am exceptionally healthy. I am nowhere near diabetes, and my cholesterol was even decent. I am well within all the proper ranges for my age group, and at my last work-required physical, which included a mini stress test, I surprised the nurse with my stamina and strong heart.
Actually, I surprised her with my weight. I stepped on the scale and she gasped, and said, “Oh! You don’t look like you weigh that much!” Recently, I had someone tell me I might be attractive, except for all “this”, and that person waved a hand up and down my torso. Say what–did I even ask? Tonight, a woman checked me out–actually walked a circle around me–and sneered at my stomach. I want people like that to understand that their actions don’t say anything about me–I’m already all out there. I own a mirror. I own a scale. I know what size I wear and exactly how I look in my clothes. They aren’t saying anything about me that you don’t see when I’m crossing the street. They aren’t adding anything to the conversation, save to inform their characters.
I weigh what I do for several reasons, none of them genetic or medical:
I love tacos. And nachos. And bacon sandwiches. And Coca-Cola. And chicken fried steak. And I fully intend to eat food I like, along with fruits and vegetables, which I also love to eat. Weight Watchers was great for a while, then it made me sad. I would rather be fat than sad, and as long as Rosa’s is serving up their lard coated love, I will eat there.
I have had a very sedentary job for the past year, meaning I put back on the 25lbs I dropped walking stairs on my lunch breaks. (My new office has stairs and a lot of great places to walk, and an hour lunch. I expect my weight will fluctuate accordingly.)
I am not going to get up an hour earlier than I already do (I get up at 5:45 most mornings) to go jogging. I’m just not. And, I’m not going to go jogging in the dark.
I am also not going to take one of the precious 3 hours I get each night with Thor, and spend it on a treadmill. Vogue can suck it. I only have him for short years before he is off to college. I have the rest of my life to do sit ups.
I am over 40, and it’s harder to lose weight now. It used to be that I cut out Cokes and I’d lose 15lbs in 3 months–and that was all I needed to lose. Now? I cut out Cokes and I’m just thirsty.
I do not like weighing 206.9lbs. I don’t. That’s too much for me. But I know that weight is a temporal thing, and subject to change, so I don’t get too fussed about it. I work on myself in spurts. While I am moving toward more activity (and am excited about that!), I don’t kick myself for my choices.
I don’t apologize for how I look. I don’t need any outside validation. I am awesome–just ask anyone who knows me. Awesome. And overweight. And those two things have absolutely nothing to do with each other.
Since I found this recipe for Zucchini Pasta with Thyme and Sage on Addicted to Veggies, I have been wanting to try it out! I wasn’t sure if I would like it, or if it would be suitable for the family’s tastes, so I’ve waited until today to do a test recipe. My own recipe is strongly based on the one from Addicted to Veggies, but I changed some major ingredients to suit my tastes. I loved it! I wish I had made more.
No pictures today. I couldn’t get any shots I thought were pretty. But go over to Addicted to Veggies and check out her photos. Check out the whole blog. It’s fantastic!
To do your own test recipe, you will need:
2 Tbs EVOO
1/2 tsp Miso (You can find this in the Asian section of the supermarket. It is a paste, and is usually near the soy sauce.)
1/2 tsp Lemon Juice
1/4 tsp garlic paste (I use Gourmet Garden) or finely chopped garlic *this is optional
1/4 tsp cilantro paste (also Gourmet Garden) or finely chopped cilantro *this is optional
1 pinch of sea salt
1 pinch of brown sugar
5-10 macadamia nuts ground into powder, depending on how nutty a flavor you like. I like it really nutty, so I did 10 (This is the only hard part. I use a tiny nutmeg grater to grate the nuts down into powder–in between eating the nuts.)
Pre-heat your oven to the lowest set available. Mine is 170 degrees.
Using a veggie peeler, peel away the outer skin of the zucchini. Then, use the veggie peeler to make ribbons of zucchini. Stop making ribbons when you get to the seeds. You don’t want the seeds. Set your ribbons aside, then make your butter.
You will have already ground your nuts into powder. Add the rest of your ingredients in a mixing bowl and whisk to combine. Then, drop in your zucchini ribbons and mix.
Put your “buttered” zucchini on a cookie sheet or oven safe platter and spread out so that it is fairly evenly distributed. Place in the warm oven with the oven door open about 5 inches. You don’t want to cook your zucchini, you want to wilt your zucchini.
Remove after about 10 minutes, or when warm and wilted, then eat.
Your zucchini will have the texture of a thin, flat pasta, and the butter is amazing!