This blog is an accounting of my personal journey to find fitness. All the content on this blog should be read as a biographical piece of literature, not a medical resource. I am a physician, but I am in no way giving medical advice or establishing doctor patient relationships with my readers. I am simply keeping a diary. If you are starting a diet or exercise program or require medical evaluation or advice, please see your own family physician.

Tuesday, December 14, 2010

Calling All Cooks...I need help!

So I went home last night and crashed. I felt like crap. I had sprite and toast for dinner, but I didn't puke and I didn't exceed my calories. I feel tons better today, although I still have a little headache. My knee is much better, thank goodness. So, I'll attempt TKD today at lunch.

Yesterday Food:
breakfast: bagel thin, 1 tbs cream cheese, 1 tbs strawberry jelly sugar free, coffee, water=252cal
snack: pomegranate applesauce= 50cal
lunch: reduced sodium chicken noodle soup, saltines, laughing cow cheese, grapefruit=332 cal
snack: almonds=104 cal
dinner: sprite, toast, saltines=430cal
total=1167 cal
total fluids= 64 oz water, 20 oz coffee, 12 oz sprite

I didn't get all my water in because I just couldn't drink it all with the nausea. Today I'm back on track and hoping to get in the max fluids as I have been doing.  I was looking at Allan's projections for my weight and I sure do wish I can lose that much. I am trying. I feel like I'm not getting as much weight loss as I should and I will do everything I can to make my goal of 199 by Jan 1.  That includes increase in my exercise as I had planned and if my body will cooperate, I will.

I had an amazing dream that I won a trip to Hawaii and I was there with my family and best friend last night. I sure hope dreams come true.  It was a great dream. One of those where you are dissapointed when you wake up.

And now for my call for help....

We have a Christmas party at Tae Kwon Do this weekend. I've signed up to bring an appetizer. I'd like to bring something healthy and tasty and easy. Something impressive, but not too hard to do and something I won't mind bringing home if there are left overs. Thus the appetizer and not dessert option.  I need ideas ASAP. I know there are so many of you who also love to cook and have something great you can suggest.  Tami, Biz, everyone...help a busy Mommy out, will you?

Thanks in advance. I know my blog friends would never let me down. Have a super day and I'll check in again later! 

PS:  I ignored cake, cupcakes, candy, caramel popcorn and cookies yesterday. WHY can't people bring a nice veggie tray??? Follow my lead and STEP AWAY from all that crap.  I MEAN IT!


  1. What are you looking to spend on this appetizer?

    I like grilled zucchini, circle slices, keep it stiff and not soft, topped with fresh tomatoes, onions and goat cheese. Good cold or in the oven under the broiler for a few seconds. I'm sure any cheese with a "bite" would work well too: feta, parmesan etc

  2. Oh, I forgot to mention I use a bit of pepper, oregano and teeny bit of salt on the top too.

  3. Seriously! Why can't someone bring fruit salad to the office? Carrots? Even some low fat cheese would be appreciated!

    I walked away from a chocolate cupcake yesterday. WALKED AWAY I tell you!

    Bruschetta is a great appetizer. Thin slices of baguette, brushed lightly with olive oil and lightly toasted. Top with fresh chunky marinara or ratatoulli and a light sprinkle of parmesean. Can be served warm or cold. If serving at home, preassemble the bread slices and pop under the broiler seconds before serving. If serving at a party buffet style, set out a basket of toast rounds and put the marinara or ratatoulli in a bowl for dipping.

    Ratatoulli = amazingly easy to make, very colorful presentation on a buffet table. I'll send you the recipe if you're interested.

    Another favorite appetiser is pine-nut hummus and pita crackers. No cooking! Counts as a veggie serving!(My favorite brand is Sabra, get it at Costco.)

    Brie en croute. Probably NOT overly good for bringing home leftovers, but very impressive and tasty. Take a large round of brie, remove rind. encase in puff pastry (make your own or buy frozen, follow directions on box) bake until golden and the cheese is softened. Serve with cranberry orange relish. I have a recipe for that, too, and it's FAST and easy.

    Quesadillas. Make them with low fat cheese and whole wheat tortillas, serve with fresh pico di gallo and lots of cilantro.

    Pinwheels - use whole wheat tortillas, low fat cream cheese, and stuff with turkey, napa cabbage, cilantro and roasted red peppers.

  4. This is always a crowd pleaser (even for those that do not like spinach). I usually try and lower the calories by using egg beaters instead of eggs, light Parm Cheese, light butter, etc.

    Spinach balls

    2 boxes frozen spinach
    2 cups Pepperridge herb dressing
    1 cup onion, chopped
    1 Tablespoon garlic powder
    1 Tablespoon Accent seasoning
    5 eggs
    1/4 cup parmesan cheese
    1/2 cup butter, melted

    Thaw and squeeze spinach of excess water. Beat eggs and add all ingredients, except for spinach. Mix well. Add
    spinach and mix. Form mixture into bite size balls and place of a cookie sheet. Bake at 350 for 15 minutes (or until
    Notes: When the recipe is doubled, use 5 cups of dressing and 9 eggs. These must not be too moist or the balls
    will not stay together.

  5. Here is another favorite.


    2 fat free cream cheese bricks (softened)
    3/4 cup fat free mayo
    3 Tablespoons taco seasoning
    1 can black beans, drained and rinsed
    1 can corn, drained
    1/4 cup salsa
    1 (3.5 oz.) can chopped olives
    1 cup red bell peppers
    Green onions to taste
    1 clove garlic

    Mix the first three ingredients in a large bowl. Scoop out about 1/2 cup and set the rest aside. Mix the remaining
    ingredients in a second bowl. In a serving bowl, cut 8-10 flour tortillas in half and place around the circular bowl and
    bake until browned. Take bowl out and layer the dip. Put about half the cream mixture along the bottom and up the sides. Then 1/2 the bean mixture. Then the remainder of the cream and then the rest of the bean mixture. Top with
    the 1/2 cream, set aside earlier, and sprinkle with green onions.

  6. Well, there's always the veggie tray with cheese and little beef bites!

  7. Count me in for another hummus vote -- and yes on the black bean dip as well. Those are great, and can be enjoyed with moderation for those who are watching, and with reckless abandon for those who aren't.

  8. black olives filled with hummus are fairly easy too. My 9 year old likes making (and eating) them.

  9. A low carb nibble that I like is to take little button mushrooms and carefully pull out the stalk. Into the hole where the stalk was put a little pesto, and top with a little bit of cream cheese. (Or leave the cream cheese out if you want to save a few calories.) Wrap a sliver of bacon around the mushroom and secure with a toothpick. Cook in a moderate oven for 10 - 20 minutes. Good hot, warm or cold.

  10. How about edamame? You can buy it frozen in pods and thaw it and put it in a bowl. Done. When we've had it out at parties it has been a hit. Couldn't be easier.

  11. What about cucumbers with FF cream cheese mixed with dill and a little lemon.

    Hummus is always a yummy safe bet!

  12. I like a platter with hummus, bulgur wheat salad, yogurt dip and pita triangles. You don't have to make all three dips but here are som recipes.

    You can actually make a meal out of these tasty, healthy dips with some roast chicken. YUM!

  13. I was going to suggest hummus, but I see others already have, so I'll just second that suggestion. It can be made with less olive oil by substituting some water to get the right consistency. (Or chicken broth, but why not keep it a vegetarian offering.) Roasted red peppers - from a jar! - add a nice color and taste to the hummus.

  14. I don't put any olive oil in my hummus. 1 can chickpeas, drained. 1 can chickpeas, undrained. Juice of 1/2 lemon. 1/4 cup tahini. Salt. 1 clove garlic, minced. Process in food processor. Put in bowl, drizzle with a little olive oil. I love it!

  15. Lots of great ideas already. I do love to take hummus I just posted a recipe on my blog yesterday for it. Surround it with veggie dippers and whole wheat pita bread.

    Another thing I like to take is a huge platter of fresh fruit,grapes,oranges,berries. Fruit is always a huge hit either as an appetizer or dessert.

    If you have a little time this is a very impressive appetizer. No worries about leftovers, there won't be any! It comes from Cooking Light and everyone I have served it to raves about it.

    This elegant first course showcases a marvelous partnership between slightly bitter endive, creamy goat cheese, and sweet orange juice. From pretty presentation to fantastic flavor, you can't go wrong with this simple appetizer.

    Endive Stuffed with Goat Cheese and Walnuts

    Yield: 8 servings (serving size: 2 stuffed leaves)

    1/3 cup coarsely chopped walnuts
    2 tablespoons honey, divided
    Cooking spray
    1/4 cup balsamic vinegar
    3 tablespoons orange juice
    16 Belgian endive leaves (about 2 heads)
    1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese
    16 small orange sections (about 2 navel oranges)
    1 tablespoon minced fresh chives
    1/4 teaspoon cracked black pepper

    Preheat oven to 350°.

    Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.

    Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

    Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

    8 servings, serving size: 2 stuffed leaves

    CALORIES 92 (44% from fat); FAT 4.5g (sat 1.1g,mono 0.7g,poly 2.4g); IRON 0.6mg; CHOLESTEROL 3mg; CALCIUM 43mg; CARBOHYDRATE 11.9g; SODIUM 29mg; PROTEIN 2.5g; FIBER

  16. Easy and impressive--serve shrimp on a platter with cocktail sauce. I get the shrimp frozen at Trader Joe's, and choose jumbo or the next size down. It is beautiful and people usually consider it a treat!
    I really like your blog--you are one of my daily doses.


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