Buttery goodness

Every time I go camping, I let loose. I don’t watch what I eat at all, which usually leads to a sore tummy and lots of regret when I get home. This camping trip was no different. I got back last night and feel like ass today. Let’s just say I’m chugging tons of water and subsiding on lettuce in an effort to flush out the crap I ate for the past four days.

Usually, my camping suppers consist of hot dogs erry night (unless I’m with the boyfriend, because he likes having steak and the like). This year, my friends and I wanted to make some healthy-ish foods, so we tried a new recipe. Aside from the half-stick of butter (I know, I cringed when I read that too), this recipe was just veggies and tasted like a little pan of heaven. Seriously, it was amazing, so much so that we all agreed we’d make it at home because we couldn’t wait until the next camping trip to make it again.

The original recipe can be found here, but I adapted it slightly based on what was available at the local grocery store.

Veggies in a big ol’ pan full o’ butter

  • 1 bag of mini potatoes, halved
  • 1 large yellow onion, cut in pieces
  • 1 spaghetti squash, cut into chunks
  • 1 package of fresh mushrooms, cut in half
  • 1/2 stick of butter
  • 3/4 cup water
  • sea salt, to taste
  • black pepper, to taste

The how-to:

Pour water into a disposable aluminum pan, then add veggies. Top with sliced butter, salt and pepper. Cover tightly with foil and cook for 30 minutes over an open fire or until potatoes are tender.

The veggies’ flavours all melded together along with the butter. (This bad boy makes about eight to 10 servings, so that’s how we justified using that much butter.) We pretty much inhaled it for dinner, then re-heated the leftovers over the fire the following night.

I am afraid to weigh myself after the camping trip, but I’m going to force myself tomorrow morning so I can assess the damage…



Sweat, baby, sweat

It is time.

After six long, tortuous weeks of doing absolutely zilch, I am finally in the clear to exercise again. Suck on that, ingrown toenail.

I’m going camping for the next few days, but I’m itching to hit the gym and Zumba when I get back. There’s something sickeningly satisfying about feeling beads of sweat drip down your body when you’re working out. And boy, do I sweat.

I don’t get that “glow” that most girls have when they exercise. Instead, my face turns bright red, I sweat buckets, and I huff and puff like the big bad wolf. It ain’t pretty. I don’t particularly care how I look or how much I sweat when I work out. But at other times, (fat-induced) sweating is actually embarrassing and one of the worst parts of being pleasantly plump.

Summers in my city are notoriously hot and humid, making for frizzy hair and sweaty skin. But while my friends get a cute dewy complexion, I get a thick layer of sweat dripping down my face, melting my make-up and ruining my hair. The worst part about being a fatty in hot weather? Sweat marks BETWEEN YOUR STOMACH ROLLS. Just in case you needed a reminder that you are, indeed, overweight.

I swore that this summer, I wouldn’t be the sweaty monster I usually am, but that surgery set me back some. I’m going to work my butt off (literally) when I get home from camping so I can hopefully reduce that roll-sweat and not almost pass out from heatstroke every time I venture outdoors. All I have to say is: thank God for air conditioning.

I suck.

I totally forgot to post my weigh-in numbers last week — come to think of it, I think I forgot to weigh myself (there’s a first). I promise I’ll post it soon! (P.S. Only four more days until I can exercise! Hallelujah!)

In the meantime, I’ve discovered my new favourite dish, courtesy of Clean Eating magazine’s summer issue. Super tasty and ridiculously easy to make — and it received the boyfriend’s stamp of approval. I’ve adapted the recipe slightly, so it’s not exactly the same as it appears in the mag, but it is still awesome.

Spicy shrimp and bell pepper toss (courtesy of Clean Eating)

1 lb uncooked shrimp, peeled and deveined
1 red onion
2 1/2 cups bell peppers, chopped (I used red, yellow and orange so it looked pretty)
2 cloves garlic, minced
2 Tbsp lime juice
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp sea salt
1/4 tsp cayenne pepper
1/4 cup chopped fresh cilantro
Olive oil cooking spray
(The recipe didn’t call for it, but I added 1 cup of zucchini because I’ve been on a huge zucchini kick lately.)

1. Pre-heat oven to 425. (You can use a grill, too, but I was lazy and didn’t want to set up the BBQ.)
2. In a large bowl, combine shrimp, veggies and garlic.
3. Add lime juice and spices, then toss to coat. Set cilantro aside.
4. Here’s where the fun part comes in. Cut four 12″X16″ pieces of aluminum foil. Mist each piece with cooking spray, then divide mixture evenly into the centre of each one, forming a mound. Bring the short edges of the foil together. Fold inward a few times along each long edge to seal.
5. Place packets on a large baking sheet in the oven. Bake for about 15 minutes.
6. Allow packets to rest five minutes before serving. Transfer contents of packets to serving plates and top with cilantro.
7. Nom nom nom!

We made basmati rice as a base for the dish, and it was delish. True story.

A day in the life of a gluten-free noob

The day before I embark on my g-free journey:

9:30 a.m.
Eat toast. Lots and lots of toast.

2:15 p.m.
Stuff face with glorious (clean!) pasta salad (and not-so-clean cheesecake) at a friend’s BBQ.

7:30 p.m.
Examine contents of fridge. Pour myself glass of wine to prepare for weeks to come.

10:42 p.m.
Sneak heaping bowl of said pasta salad as “last supper” of sorts.


7:25 a.m.
Stare longingly at bowl of remaining pasta salad while preparing lunch.

12 p.m.
Eat sandwich with g-free bread. Have flashback to eating baba’s homemade g-free bread. Verdict: Homemade FTW.

2:07 p.m.
Wish I could have that pasta salad. Choke down strawberries and almond butter.

5:32 p.m.
Make omelette with free-range eggs, zucchini, onions, peppers and cayenne pepper. OK, maybe this isn’t too bad.

9 p.m.
Munchies hit. Stave them off with water/apple cider vinegar combo. Disgusting, but it works.

11:15 p.m.
Hit the hay and dream about bread.

I kid, I kid. This really isn’t so bad. I’m used to g-free bread because of my baba, who had celiac disease and would make her “special” bread all the time. Other than bread, I don’t eat a lot of products with gluten. The hardest part is checking food labels for hidden sources of gluten or Googling things like “Does smoked gouda have gluten in it?”

I’m not sure if it’s the lack of gluten or my renewed motivation, but I’m feeling great this week — less sluggish, less tired and less bloated in the tummy. Hey, if I feel better and lose the belly pooch, I’ll be one happy camper this summer!

The dreaded weekly weigh-in: week 20

Starting weight – 229.6 lbs
Last week – 215.8 lbs
This week – 215.2 lbs

Total weight lost – 14.4 lbs

TWO WEEKS UNTIL I CAN EXERCISE! I’m counting down the minutes until I can feel the sweat drip, lungs burn and muscles ache. (That sounds unpleasant, but when you’ve been a lazy ass for several months due to injury, any movement at all sounds like a dream.)

My plan of attack: one month of easing myself back into exercise with daily trips to the gym. I’ve had people ask me what I do when I go to the gym. Other than huff and puff and generally look like a fool, I always try to combine both cardio and weight/strength training — cardio to lose some chunk, weights to get buff. I love elliptical machines, and as for strength training, I like resistance machines but much prefer exercises that use my own body weight (push-ups, planks and the like).

Once my muscles  get used to moving again, I’m going to re-join a boot camp. Call me crazy, but I actually miss getting up at 4:30 a.m. for a killer work-out. I felt so energized all day. Now, I roll out of bed 10 minutes before I need to get to work and need an IV drip of caffeine to get me through the day.

Oh, and I can’t forget ol’ faithful. It’s been too long, Zumba. Soon, we shall meet again…