Wedding countdown: less than 6 months. 124 days, to be exact. (Potential TW: weight talk to come. scroll down to the recipe if you need to)
And I know, I KNOW it's silly of me to be concerned about how I look in a wedding dress--and YES, I did pick one that is flattering at my current size--but about 4 years ago I went from a size 6 to a size 10 seemingly overnight (and am currently inching towards a 12) and I haven't been satisfied with how I look since.
|I love this man so much I am only partially aware of the fact that my butt is the third person in this picture.|
And, if I'm paying top dollar for pictures I'm going to cherish for years and years... I don't want to forever look at myself and feel the way I do now about how I look.
Again, I know it's silly and stupid and superficial. And I have dear friends who are my size and beyond who totally rock it. Just, for me, it's been a struggle. My dad died from complications from obesity ten years ago so... that's also usually on my mind. I love my fiance, and I know the day isn't about how I look. But I can't help being fixated on it, either...
Anyway, last week I made a dedicated attempt to get back on the wagon and do something about it, and so far, so good!
|And by good, I mean delicious.|
One thing I absolutely believe about this process--starving myself isn't going to work. For one, I am a food blogger. For another, 1200 calorie limits are not cure-alls. Especially if you're also working out, which I am: three classes/week using Class Pass--which you should TOTALLY try if you are in one of their cities! So I'm doing a combo of things. Class Pass for three classes a week, and hopefully supplementing with a once a week personal trainer. Using MyFitnessPal for food logging, but using my FitBit for actual daily caloric needs. I have the Fitbit HR, which tracks effectiveness of my exercise based on my heart rate, then adds the number of calories I've burned to my daily limit, and then adds a reasonable amount of calories to my daily intake. So, if it's a day that I'm completely sedetary, yeah, I have to stick to 1200. But if, like yesterday, I'm extremely active, it can be as high as 2000.
Plus, I've decided no drinking during the week, and to limit myself to weekends. That's been the toughest so far...
ANYWAY. You're here for the food, right? Right. I love a good eggs benedict. But sometimes I don't want to blow my entire carb and calorie allotment in one meal. So, I created a veggie-heavy, delicious Paleo version.
These flavors together are incredible--and you don't even miss the meat or biscuit (okay, you might miss them a little...). Check it out and let me know what you think!
Makes 1-2 servings
For the Sweet Potato Hashbrown
- 1 sweet potato
- 1 tsp cajun seasoning
- 1 egg
- 1 tbsp coconut flour
- 1/2 tbsp almond meal
For the simple salsa
- 4 grape tomatoes, sliced in half
- 1 tsp onion, diced
- 1/4 tsp salt
- 1/4 tsp dried cilantro
- 1/4 tsp scallions
- 1 tsp olive oil
- 2 eggs
- 1 tbsp vinegar
- 1/2 avocado
- 2 tbsp coconut oil
-Prepare the hashbrowns: heat the coconut oil in a skillet over medium heat. While the skillet heats, squeeze any excess moisture out of the shredded sweet potatoes with a paper towel and place in a bowl. Add the rest of the ingredients and form into palm-sized patties.
-Fry the patties in the oil until crispy--about 3 minutes per side. Set aside.
-Prepare the salsa: mix together all salsa ingredients. Spoon the mixture onto each patty, and top with two slices of avocado.
-Prepare the poached eggs: Use whatever method works best for you, but this is what I do. Fill a small saucepan with about 3 inches of water. Add the vinegar, and heat over medium until it is barely beginning to bubble. Use a spoon to swirl the water, creating a little whirlpool. Add one egg at a time, gently, as the water is swirling. Let cook until the whites of the egg are no longer translucent, and remove with a slotted spoon.
-Spoon onto the dressed hashbrown and serve immediately.