Little Footprints

Another positive-thinking day. Another chance to make healthy decisions. I need to remember I am worth it and that God made me just the way I am--my husband loves me no matter what size I am. The thing is, I need to be healthy. Why have I fallen off my strict regimen? What can I do to get back on there? Only time will tell, I guess. Here's to me! I hope my family has a very blessed day and can't wait to fellowship with my church this evening. Boy this post really shows my ADD, haaaa

As I sit in a comfy warm chair at lunch, I can finally say I am happy with my choices so far today. I want to continue to pray I can make the day.

Eggplant Parmesan 1.) Slice eggplant and soak for 2 hrs in salt water. Make sure they're completely submerged. 2.) Pat them dry with a paper towel. 3.) Preheat oven to 350. Mix Progresso Panko bread crumbs with some parmesan cheese ( no exact measurements. I just sprinkled some in there.) 4.) Crack 1 or 2 eggs and scramble them. 5.) Dip the eggplant slices in the egg and coat both sides. 6.) Transfer into the bread crumbs and cheese. Coat both sides. 7.) Lay them on a cookie sheet and bake for 45 minutes. 8.) Boil spaghetti noodles and heat up sauce. 9.) During the last couple of minutes, add some mozzarella cheese to the tops of the eggplant slices to melt. 10.) Add the slices to the top of the spaghetti and sauce. * I served mine with garlic toast. This recipe also works well with chicken. That's it! It's super easy and really yummy! I hope it turns out well for you too. :)

I have 'cheated' long enough. The days of me eating WHATEVER I want are gone. I binge a ton. I need to stop, I WANT to stop. On Monday, I plan to not only weigh-in , but track my food and continue to keep my blog up to date. What do you do to be faithful?

Ok, so it took be gaining 15 lbs. for me to truely understand how my body reacts to JUNK.  In the past 3 or 4 months, in addition to the weight, my energy level has gone way down,I'm a little depressed, I have had constant break outs and just overall feel BLAAAAH. The past two weeks have been hard,but I'm back on this journey.   I also, personally do not have time to put together the contest I anticipated, so I wanted to apologize to those individuals who expressed interest in it, I'm sorry. Soooo..... I plan to continue  to blog, because THIS is what helped me lose (or one of the things) that helped me lose. Have you fallen off the weight loss wagon? What have you done to ensure you stay on your journey? Any advice is most welcome. This is just one of the reasons I need to do this, my precious daughter.  I want her to grow up with healthy habits to ensure she won't have the same habits, problems, etc. that her momma has had  I ...

So I am blogging yet again and I really hope  I can stick with it.  Along with my progress, I lost interest and I felt when I lost interest is when my weight began to suffer.  This week I got to see a friend that I haven't seen in FOREVER and I have to say I was sooo flattered by her compliments.  I AM  LOSING WEIGHT and people CAN TELL.  So with that positive reinforcement, I am back on track. I am still going to track my food via WW.  Starting Friday, I will get back on my elliptical, after a  3 week hiatus.  I plan to  do  3-4 days a week at 45 minutes, which means, I will need to sacrifice sleep. So here is to me gearing up for the New Year.  This time next year, I hope to say I weigh 120 something, how cool will that be?

So I had this last night and it was very tasty.  The only negative, is it clumps like mashed potatoes, so continue to add more chicken broth until it gets to the consistency you like :-).  Also, do NOT forget to cut 1/4" off the top of the garlic bulb, I forgot to and it was a mess! 6 large baking potatos 1 large garlic bulb 4 cups of fat free chicken broth (more, if you want  a soupy consistency). 3 tablespoons of fresh thyme Salt and pepper to taste The following is optional, whatever u want on ur 'potato' 6 slices of turkey bacon (I cooked in the microwave) 6 tablespoons of scallions 6 tablespoons of FF sour cream 6 tablespoons of FF cheddar cheese. Preheat oven to 400.  Pierce potatos and place on rack for 1 hour-1 hour 10 min. Wrap garlic bulb in foil, place directly on rack for 45 min. When cooking is done, let cool for 15 min.  Unwrap garlic bulb and squeeze pulp in a large sauce pan, peel potatoes and add to saucepan.  Using a potato ma...