Non-Scale Victory (NSV)…I painted my toes the other day. I live in Florida, and I have been wearing closed toe shoes all winter (here it is October-ish through February). I wanted to wear my flip flops but my toes were in serious need of pampering. Our budget is dictating for me not to have a pedicure at this time, so I thought I could do them myself.
Please understand I have not painted my own toes since I was in my twenties! I haven’t been able to reach my toes comfortably for a long while, and didn’t think I could be able to do it well.It isn’t done to my nail tech’s caliber, but I would say not bad.I ended up buying more polish at Target (for a total of $6) for future polish days. Happy toes! And, yes, that is a summer schedule of math classes that I am considering for the summer—but not sure yet!
Stay strong, stick with it…get back on track.
…well… air hockey!
Bruises and a table top air hockey game should NOT go together. Had so much fun though!
Seen on my Instagram fee:
I hope that you forever embrace the wonderfully wild and courageous mess that you are;
the world is already full of people who pretend to have it all together.
Embracing my mess!
Again, another Instant Pot recipe, but this time from Skinnytaste. What is great about their site is that they share Weight Watcher points, and nutrition values. I have included it in my post today.
8 Smart Points, 338 calories
Quick and easy stuffed cabbage – without all the work!
- cooking spray
- 1 lb 93% lean ground beef
- 1 1/4 teaspoon kosher salt
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon dried marjoram (used Oregano)
- black pepper, to taste
- 8 ounce can tomato sauce
- 1/2 teaspoon Hungarian paprika
- 1 cup less sodium beef broth
- 2 tablespoons raisins (used currants)
- 1 cup cooked brown rice (didn’t use this in the recipe as I can’t eat it, so served rice for David and Stephen)
- 1 medium head cabbage, cored and chopped (9 cups)
INSTANT POT: Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes.
Add the onion, garlic, marjoram and black pepper and stir.Add the tomato sauce, paprika, beef broth and raisins (we used currants), cover and cook high pressure 15 minutes.Quick release, add the rice (we didn’t add the rice to the cooker as I can’t eat it), and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.
STOVE TOP DIRECTIONS:
- Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
- Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.
Yield: 4 Servings, Serving Size: 1 1/2 cups
- Amount Per Serving:
- Smart Points: 8
- Points +: 8
- Calories: 338
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 71mg
- Sodium: 808mg
- Carbohydrates: 36g
- Fiber: 8g
- Sugar: 5g
- Protein: 30.5g
David’s plate with it served over rice.
I forgot to take a before with my dish. This is a cup measurement, and I had eaten about half of it. The flavor is spot on, and it didn’t take long at all.
We keep looking for other recipes for the Instant Pot. I understand now what all of the talk is about. It was super scary at first (I am afraid of it exploding!), but after this recipe and just following the directions —I love it!
I have been craving Korean BBQ for a while now, and decided to give it a try making it at home.
Part of my goals/weight loss is cooking more at home. I found a couple of recipes, and combined what I thought would be good. David and I loved the marinade, and will make it again.
- ¼ cup tamari or lite soy sauce
- ¼ cup mirin (we made our own with Sherry and sugar)
- ¼ cup rice wine vinegar
- 1/2 cup Asian pear (used a firm Bartlett pear)
- small onion, grated
- 4 cloves garlic
- 2 teaspoons fresh ginger
- 2 tablespoons sesame oil
- 1 1/2 pounds flank steak (next time will use Ribeye)
- Canola or other neutral oil
- 2 tablespoons sesame seeds
- Cilantro or mint leaves
- Cooked rice, optional
- Nori (seaweed sheets), optional
Or Protein Balls. I made these for my Lunch prep for last week. Super yummy.
1 cup oats
1/2 cup ground flax seed
1/4 chia seeds
1/4 hemp seeds
1/3 cup honey
1 scoop protein powder (I used vanilla flavored)
1 teaspoon vanilla
1/2 cup crunchy peanut butter
Keep these separate for rolling in later.
1/4 cup shredded unsweetened cocount
1 Tablespoon Cacao
Mix the dry ingredients then add the peanut butter and honey. Stir until well blended.
I rolled them in Cacao and coconut. Next time I will incorporate those items into the balls, as they really didn’t stick as well as I thought they would.
Form into balls, and place into the freezer for about a hour to firm or set. Thaw to enjoy!
Okay… I love Gordon Ramsey. We had frozen scallops (first fail I am sure), but I have been wanting to try his recipe.
Pat the scallops dry. Season with salt and pepper. Place oil in hot pan.
Place them individually clockwise in the pan with the “fatter” side down.
Cook until browned on bottom (about 3 minutes).
For one set of scallops we added a tablespoon of butter, and a thyme stem. It definitely added flavor.
Drain on a paper towel, and enjoy!
One batch we did without the extra butter but with the thyme, still yummy.
David’s plate (we had leftover Burgundy mushrooms) and served with roasted broccoli.
My plate. The scallops didn’t need any additional sauce or seasoning. I so loved them, and we will make them again!