its been a while…I know…heres why.

Ok so Beth and I are always talking about losing weight and getting healthier (not that she needs to lose weight because she’s rail skinny…but she does want to get in better shape) but we have a hard time following through. Life always seems to get in the way. When you live as hectically often moment to moment as we do, it is so difficult to keep track of calories, 5 meals a day, and an exercise plan. So in an effort to actually follow through, heres what we are doing.

First…we bought an exercise dvd set…and not just any dvd set…no Beth’s outlook on life is “Go big or Go home” so we bought “INSANITY” the HARDEST and most intense work out DVD set on the market. It promises if you actually do it you will be in the best shape of your life in 60 days…Well after doing the Fit test at the beginning I’d believe it. I am sore today after just 25 minutes yesterday. It is crazy. Heres a link if you wanna check it out for yourself.|17312|insanity%20workout||S|e|11395391173&gclid=CJGAg6rJ-7ECFSXZQgodG2kAFg

Included in the package is the “Elite Nutrition” booklet. Outlining how to eat 300 calorie meals 5 times a day, how to find your personal Calorie intake daily limits. and How to plan your meals.

So me being the cook of the house decided to take on the endevoire of planning our meals for 2 months starting on september 1st.

Heres the thing though. If I’m going to eat like this for the rest of my life, I sure as hell better find more recipes then just the 5-10 they’ve outlined for every meal in this little booklet. So then I ran into the question…well how do I know if what I’m making is under 300 calories? I’m not a nutritionalist.

There in lies the problem of EVERY diet plan I’ve ever seen. No one ever teaches you how to figure this shit out for yourselves. They provide you with recipes and tell you to go for it…but what happens when you get tired of eating the same 10 things every week?

Well never fear my friends, I am determined to figure this out…and I will share with you my knowledge as I learn it.

So first…To make a well balanced meal the goal is
40% Protien
40% Carbs
20% Fat

but really what does that look like…? Most of us know what proteins look like, but many of us have no idea what good carbs look like or what is good fat and bad fat and everything in between.

well let me just list off a few surprising ingredients that fall into different categories than you might have expected.

Bell Peppers = Carbs
Broccoli = Carbs AND Protein
Carrots = Carbs
Celery = Carbs

and so on…pretty much ANY and EVERY vegetable you could think of is considered a carb…but a good one at that…and heres why…

Carbohydrates are what give your body energy, they are the bases to our fuel. Without healthy carbs in our diets we would have little to no energy. When good carbs combine with lean protein it makes for the highest and longest burning fuel for our bodies. This gives us energy and stamina throughout the day. Not to mention vegetables are PACKED with vitamins and minerals that are just down right GREAT for our bodies. Because Vegetables naturally have little to no fat components (some have high sugar content, which can turn to fat if we’re not careful) they are considered low calorie, which means you can eat more, and still lose weight. The reason that people think Carbs are bad, is not because of the actual carb itself but what often comes along with the carb in things like bread, starchy foods (potatoes) and sweet foods like cookies. Its the fat, sugar, and startch, that kills the goodness of the carb.

Because carbs are a long burning fuel in our bodies, if you are active carbs help give you energy throughout the day and your body will continue to burn them until you run out. But if you are not active, your body will store them for later. In our bodies process, it is basically storing up for a later use. However if we are not active generally at all…this storing carbs to be burned later, is actually what makes us fat. I think of it as like preparing for the worst. Your body assumes that you will need this later, so instead of burning it off (because you’re not requiring it) it thinks “oh well I guess we’re just saving it up for something special)

This is why in the beginning of an exercise/weight loss program it is SOOOO important to eat as low in the calorie count as possible and stay as active as possible. You want to give your body fuel obviously but if your chubby like me, your muscles ALREADY have plenty of fuel stored away…You want to fuel your body with your stored (carbs) Fat first…

I don’t know if this makes sense to anyone else. But it makes sense in my brain.

OK so thats all I have today…Check back tomorrow for my first real workout day…and starting on september 1 I will outline our menu and budget for the month, and probably post my scary before picture we had to take for INSANITY.


Back to reality.

This past week was wonderful…a blissful “vacation” getaway to the scenic destination of Land Park, just a short 5 minute drive from downtown Sacramento, but worlds away. Really. House sitting for Beth’s Aunt was truly such a gift to us…While Beth still had to work during the week, I spent my days lounging by the pool and sipping an endless supply of Ice cold Sprite (which just so happens to be my FAVORITE soda besides Sun Drop!). We ate FABULOUS Food, and watched LIVE TV for the first time in probably 2 years. We slept in a California king sized bed that was so soft and pillowy that it literally felt like you might be swallowed whole. We hot tubbed every single night, and swam in the pool on the weekends. AAAAND to top it all off I got to watch the Opening Ceremonies of the Olympics 2012, on LIVE TV…which as my mother can tell you, is my FAVORITE part of the Olympics, I LOOOOOOOVE the parade of nations!

aaaand now, we are back home. Back to our tiny but comfortable apartment, back to hulu or olympics online, back to my pathetic excuse for a stove, and back to our double bed….not even a queen size.

But alas This is a cooking blog…enough of me complaining lets get to some eats.

As I’m sure most of you have experienced coming back from vacation can be nice, that wonderful “ah back home” happens as soon as you enter the door. But coming home from vacation even if its only a week long trip like ours was, has its challenges. Mainly for me, in the area of What to make for dinner…

We arrived home sunday night after dinner, so Monday was really the first chance I had to cook anything. I opened my fridge and to my extreme disappointment, I saw….very little. My fridge contents were mostly soggy and some things had gone bad so it smelled all together unappetizing. But somehow I managed to scrape the bottom of the barrel and find the ingredients for a tasty fritatta.

Now if you have never had a Fritatta, think of it as a crustless quiche, or an unfolded Omelet. it is a simple italian dish…with endless room for creativity, and it is also VERY forgiving, it is almost impossible to screw up a fritatta.

So here is what I made…and let me just say, it was SO good.

Dilled Turkey and Potato Fritatta

1/2 Red Onion (diced Small)
1/2 Green Pepper (diced Small)
4 Baby Bella Mushrooms (sliced thin)
6-7 Slices (good) Smoked Turkey Lunch meat (bitesized pieces)
2 Small red Potatoes (peeled and sliced thin)
3 eggs
1/4 cup low fat sour cream
A splash of milk
a handful of Dill (chopped)
1/2 (or more) Shredded Cheese

1. Preheat your oven to 375 F (make sure you use an oven safe saute pan for this recipe)

2. Put a small pot of water on the stove to Par Boil the potatoes (Par Boil: To pre cook in Boiling water)

3. melt a small knob of butter in a 10′ saute pan, add onion, green pepper,  and mushrooms. Saute on high for a few minutes to brown the veggies, then turn down and cook until the veggies are soft.

4. When your water is boiling add the potatoes, and cook for about 1-2 minutes, just until the edges are soft.

5. add the potatoes and turkey to your veggie mix.

6. add your 3 eggs, sour cream, milk, dill, and shredded cheese in a bowl and mix together well.

7. once the turkey and potatoes are warmed and slightly brown, add the egg mixture. Cook on medium to high, until the edges are lighter in color, and slightly firm. Don’t worry about the middle being raw, it will cook in the oven.

8. Place in the oven, for about 20 minutes.

9. Remove from the oven, and flip onto a plate, This is easiest to do by placing a plate on top of your saute pan (like a lid) and flipping the saute pan over with the plate still on top when you remove the pan you will have a perfectly flipped fritatta.

Heres what was left of ours. 🙂 Enjoy!