Wednesday, October 22, 2014

Weigh-In Wednesday

On Falling Off the Whole Foods Wagon

“You look different,” the chiropractor told me on Monday, and I was pretty sure I knew what he meant.

“I've gained some weight,” I said, sliding onto the adjustment table. “Is that it?”

“That could be it.” His hands moved nimbly, pressing on my lower back. “I was going to ask if you were pregnant.”

* * *

Now granted, I don't know why he thought I was pregnant. He's a very holistic kind of guy and may have seen something more than just the extra weight. I do know that I'd had a horrible weekend, food-wise—heck, I've had a horrible month—and it's been affecting the way I carry myself.

I'm slouching more, both literally and figuratively.

I look in the mirror and think, “You suck.”

(This is what's known as an unhealthy script.)

(It's a "feeling helpless and hopeless" kind of thing.)

* * *

Now I know I don't suck but the way I've been feeling does. I have had ZERO will power when it comes to food, and that's why I started another Whole30 on Monday. I need to re-boot; recharge; readjust my thinking. I need to stop (yet again) eating so much junk, and the best way (for me) is to have strict parameters.

It's embarrassing, really, how quickly I fell off the good-habit wagon. I went from drinking 64-ounces of water a day to sneaking honey mustard pretzels in the van, all in the span of a mere two months.

Clearly my food issues need more time to resolve.

Clearly my cravings are all still there

* * *

For this reason, and many others, I cannot get enough of this book by Lysa TerKeurst. It's been out since 2010 but I've only recently discovered its wisdom.

“It is good for God’s people to be put in a place of longing so they feel a slight desperation. Only then can we be empty long enough and open enough to discover the holiness we were made for. When we are stuffed full of other things and never allow ourselves to be in a place of longing, we don’t recognize the deeper spiritual battle going on. Satan wants to keep us distracted by chasing one temporary filling after another. God wants us to step back and let the emptying process have its way until we start desiring a holier approach to life. The gap between our frail discipline and God’s available strength is bridged with nothing but a simple choice on our part to pursue this holiness.”
Or how about this one
“We like to identify our shortcomings, form them into a club, and mentally beat the tar out of ourselves. Over and over and over again. We label ourselves and soon lose our real identity to the beaten and bruised fragility we call ‘me.’ We compare, we assume, we assess, we measure, and most times walk away shaking our head at how woefully short our 'me' falls when compared to everyone else. How dangerous it is to hold up the intimate knowledge of our imperfections against the outside packaging of others.”

She says it well and in so many ways. It is NOT just about the weight!

If it were, those lost pounds would have stayed off.

If it were, I wouldn't be saying I suck. 

Sunday, October 19, 2014

Whole 30 {Round II}

So you can blame all that Buffalo Chicken Mac & Cheese, but I'm starting another Whole30 tomorrow. Do you want to join me?

You can read about the "rules" of the program here, or you can review the recap of my first Whole30 here.

It's hard but it's worth it! It's so, so worth it.

Friday, October 17, 2014

In case you missed it...

...and you probably did, because my segment ran a half hour early...

Here's the video from this morning's show:

(I'm the really short one.)

And here's the recipe that I used!

Buffalo Chicken Mac & Cheese


2/3 lb elbow macaroni (yield: 4 cups cooked)

1 1/4 cups whole milk

1 heaping TB all-purpose flour

1  TB unsalted butter

8 oz Parrano cheese, shredded

3/4 lb boneless, skinless chicken breast, cubed, or use canned for convenience (I did.)

1 cup Frank's Red Hot original sauce (I used less than this.) 

Kosher salt

freshly ground black pepper to taste 

olive oil

3/4 cup crumbled blue cheese


1. Preheat the oven to 400°F.

2. Bring a pot of salted water to a boil over high heat and cook the pasta until al dente, 8- 10 minutes. Drain the pasta and rinse with cold water. Place in a large mixing bowl. Add a touch of olive oil and toss lightly.

3. Saute´ the cubed chicken breast in olive oil for approximately 5 minutes (until cooked through). Add salt and pepper to taste.

4. In a medium saucepan over medium heat, bring the milk to a boil. Remove from heat.

5. In a medium, heavy-bottomed saucepan over medium-high heat, melt the butter. Reduce the heat to low and whisk in the flour, cooking for 3-4 minutes. Be careful not to brown the mixture. Slowly add the hot milk, whisking constantly (so that there are no lumps).

6. Add the Parrano cheese. Stir frequently, until the cheese is melted and the sauce is slightly thickened. Taste and season with salt and pepper.

7. Remove from the heat. Stir and pour the mixture over the pasta. Add the cooked chicken breast and the Frank's hot sauce and mix thoroughly. Transfer to a baking dish. 
Sprinkle the crumbled blue cheese on top of the macaroni.

8. Bake for approximately 10-15 minutes at 400°F. You can also broil for 3 minutes 
at the end to get a crisp top.

9. Right before serving, I sprinkled some French's Fried Onions on top. 

Happy Comfort-Food Cooking!

In the News

No, I'm not going to talk about any scary virus. Rather, this is a reminder to please--please?--cover me in prayer this morning. I'm doing a segment on Fox 9 News, starting at 9:30, so that's the time that you gotta pray! 

(I guess if you want you can pray before or after, God being outside of time and all.)

And just for fun, here's another televised trip down Memory Lane. Remember this segment from last year? You prayed me through that one, too.

Thanks in advance and have an awesome weekend,



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