Thursday, January 31, 2008

Sweet.

A weight loss surgery friendly dessert for those needing a chocolate fix...

Perfect to share with your sweetie on Valentine's Day!


Shelly's La Dolce Vita Parfaits

Ricotta Cheese blended with Starbuck's SF Cinnamon Dolce Syrup (or the SF Torani syrup flavor you prefer or SF Maple Syrup) on top of a dollop of Sugar Free Chocolate Pudding (I cheated and emptied pudding cups ;) Shhh!) Spoon into parfait dishes and top with a grating of SF Chocolate.

Life is too short. Eat dessert first!

Chocolate not your thing? Try this Eggface dessert instead.

OK. So now I have the dessert I just need to find the Valentine.

Wednesday, January 30, 2008

Deja vu

I made some updates to the following Eggface blog entries. Check them out:

Protein Snacks (or small meals)

A few of my latest favorites have been added to the list.

My Big Fat Greek Yogurt

Be sure to check out the link to Peter's video. He makes a Fage snack that has 30 grams of protein in it!

Tuesday, January 29, 2008

Purse Snacks

Planning is key to not making poor choices when out and about. When I am away from home I always pack a few yummy post weight loss surgery friendly snacks so that when I'm hungry I don't grab for crap.

Here are some of my no refrigeration necessary go-to's:

* Just the Cheese Crunchy Cheese


My favorite flavor is the White Cheddar (Mini Rounds), the Jalapeno and Wisconsin Cheddar are yummy too. This is my salty chip fix. You can make them yourself at home with a silpat, pile of parmesan, oven. Ummm ok yeah?! even I don't mess like that.

* Oh Yeah Protein Wafers


My favorite flavor is the Vanilla Peanut Butter Creme (think Little Debbie Nutty Bars). Chocolate Mint is tasty too.

* Almonds

All Almonds but especially a few Blue Diamond Vanilla Bean Almonds. 12 Vanilla Bean Almonds is a 1/2 oz. and believe me 12 is all the chewing a person can handle in a sitting. (1/2 oz. = 80 cals). I've found them at Target, Albertson's and Vons. Choose raw almonds and you are doing even better.

* Peanuts


Two favorite Lime & Salt (Sabritas brand hard to find) and my latest favorite Pesto Parmesan and Sun Dried Tomato Ranch. Here's what I do with them.

* Beef Jerky


I'm not a huge Beef Jerky fan but I really like this one. The A1 Steak Sauce flavor is yummy. I've found it at Walmart and Target.

* Luna Bars


These are my sweet cookie replacements. The Strawberry & Creme, Lemon Zest, Iced Oatmeal Raisin, and Chocolate Peppermint Stick (this is a Girl Scout Thin Mint) are my favorites. Generally, I eat 1/2 a bar at a sitting. Trader Joe's sells them for 99 cents each (best price I've found) but they don't always have every flavor.

* Apple with a pouch of Almond Butter

Can't beat this one. If you can't do apple skins be sure to throw a pen knife in your purse and don't try and go through any metal detectors. My favorite are Galas or Pink Ladies smeared with a single serve packet of Justin's Maple Almond Butter. If you like regular peanut butter those little Jif to Go's are great.

* Soy Crisps


All time favorite are Trader Joe's Olive Oil Garlic Feta ones but a new favorite are the Newman's Own Organics Cinnamon Sugar flavor.

* Kay's Naturals Better Balance Honey Almond Protein Cereal


This stuff is great. Sweet and nutty, super crunchy. It looks sort of like Honey Nut Cheerios but tastes soooo much better. Don't be frightened off by the Protein Cereal name... you don't taste protein at all.


Well those are mine. I'll add to the list as I think of more.

Feel free to comment and leave your no refrigeration needed favorites.

Here's some other protein snack ideas (refrigeration required)

Sunday, January 27, 2008

Shrimp and a yummy product alert

I went to the Farmer's Market Saturday morning where I bought the most unbelievable cherries and strawberries. I'm enjoying them as I type this. Fruit and veggies are just so much better from the Farmer's Market.

After the FM I hit a local organic food store. I'm making a surprise care package up for a friend with lots of yummy "good for you" goodies. He eats like crap and I'm trying to show him the light. I bought a few things for me too. I've been hearing good things about Newman's Own Organics Cinnamon Sugar Soy Crisps.


So I bought myself a bag (and one for my friend's package). OMG yum! So good. I smeared one with Maple Almond Butter and it was like a little bite of heaven. They remind me of those Cinnamon Twists things at Taco Bell. Find these you won't be sorry. They come in three other varieties: Barbeque, Lightly Salted, White Cheddar. I'm not interested in any of the other flavors myself because once you've had Trader Joe's Garlic Feta Olive Oil Soy Crisps nothing else of the savory variety would compare but the Cinnamon Sugar ones hit the spot.

I came home chit-chatted with some pals, cleaned a bit, surfed the net, and then got in the kitchen and here's what I came up with for dinner. It's a keeper. Hope you enjoy it.


Shelly's Mediterranean Shrimp Scampi

1 lb of raw Shrimp, peeled & deveined
1/2 Yellow Onion, sliced
4 cloves of Garlic, chopped
2 Zucchinis, sliced
1 can (14 oz.) Artichoke Hearts, non-marinated
1/2 cup Frozen Peas
1/4 cup Sun Dried Tomatoes, oil packed, drained & chopped
1 Tablespoon fresh Basil, chopped
1 teaspoon Kosher Salt
a few twist of Black Pepper
Olive Oil
Butter

Saute onion in oil/butter till golden. Add garlic and cook 1 minute. Add zucchini and shrimp and cook for 8 minutes with the lid on stirring occasionally. Add artichoke hearts, peas, basil and sun dried tomatoes and stir. Cook for 5 minutes more (or until shrimp are fully cooked) stirring occasionally.

Click here for another Eggface shrimp favorite.


Highlights of the weekend:

* Had a mini wow Friday at the movies.

* My FM purchases: eggplant, cauliflower, garlic, onions, strawberries, cherries, pink lady apples, fruit bread (for Mum). I'm definitely going to make more of my Roasted Eggplant & Sausage Soup.

* Kathy S. and Charlie called me from Florida.


Listening to: "I'll Be Waiting" Lenny Kravitz

Thursday, January 24, 2008

Healthy Mexican Food: Carnitas and the "Tamale Test"

Jonesing for Mexican food? This is soooo good. It's super tender and moist. For those of you who have issues with meat give it a try. A Crock Pot was a lifesaver in the beginning for keeping meats moist and sliding in the right direction. Make some of my killer guacamole to have with it and the added moisture will help even more.

It's obviously a "gringa version" of carnitas since you all know I'm 1/2 Sicilian and 1/2 British. It's seriously yummy despite me once failing the "Tamale Test." For those of you who haven't heard the story: I failed the "Tamale Test." My last major relationship was with a Latino. So just before Christmas one year my boyfriend's Grandma, Mom and Aunt invited me to their tamale making get-together to "teach me how to make them." OMG! (I was pre-op) they were so yummy. They made meat ones and sweet ones with raisins and cinnamon. I wasn't very good at it. There is a knack. I made one and then they assigned me other tasks. We had a great time though laughing and sharing stories or so I thought My boyfriend and I broke up not to long after. I believe I failed the "Tamale Test."

Actually I found out he cheated so perhaps it was good I sucked at tamales. Have no fear. I didn't fail the Carnitas test this rocks. Hope you enjoy it!

Weight Loss Surgery Diabetic Cooking Bariatric Fitness

Shelly's Crock Pot Carnitas

One 2 to 3 lb. Pork Roast (Boneless Picnic Roast)
1 yellow Onion, sliced
3 cloves of Garlic, sliced
2 Teaspoons Ground Cumin
1 Teaspoon Kosher Salt
A few twists of Black Pepper to taste
1 cup Salsa
1/4 cup Water
Olive Oil

Top with any of the following sour cream, cilantro, grated cheese, my killer guacamole, black olives, chopped onion, lettuce, chopped tomatoes, squeeze of lime.

Place pork roast in a stock pot and brown slightly on both sides about 3 minutes a side. Place in crock pot. Saute onions till slightly golden. Add garlic. Cook 1 minute. Sprinkle with salt, pepper and cumin. Pour over roast. Pour salsa and water over roast. Cook on low for 8 hours or until very tender. When done, remove from crock pot, take two forks and pull the pork apart. Pour juices over meat.

Leftover ideas: Leftover Carnitas can be used in an omelette or breakfast hash with eggs, onions and peppers or made into a "taco salad" with lettuce, cheese, black olives, and tomatoes.

I served it with a version of the traditional Mexican veggie side dish Calabacitas.

Weight Loss Surgery Bariatric Gastric Bypass Vertical Sleeve Diabetes Low Carb Recipes Cooking Blog


Shelly's Calabacitas

1/2 yellow Onion, sliced
2 cloves of Garlic, minced
2 small Zucchini, diced
2 small Yellow Summer Squash, diced
1/2 cup diced Tomatoes, drained (I used canned S&W)
2 whole Mild Green Chilis, chopped (I used Ortega)
1/4 cup Cilantro, chopped
1 teaspoon Oregano
Kosher Salt
A few twists of Black Pepper to taste
Olive Oil
Butter

Saute onions in butter/oil for about 5 minutes till golden. Add garlic and cook for another minute. Add zucchini, yellow squash. Cook till golden. Salt and pepper to taste. Add green chili, herbs, tomatoes, and cook for another 10 minutes or so until vegetables are tender, stirring often.

Wednesday, January 23, 2008

Post Weight Loss Surgery Singles


I'm hitting myself for not taking the Starbuck's guy up on it.

It's hard to be single and have this surgery. I'm getting more glances and attention and am not quite sure how to handle it all. Part of me is mad (like where were you 2 years ago) and of course my mind (cause you all know I'm a snowball thinker) runs right ahead to getting naked with all my scars or hell just having to tell them that I had weight loss surgery and me thinking that they are thinking "Oh God she used to 295!?! Is that going to happen again?"

I know, I know. I need to chill out and just have a damn cup of coffee.

Leftovers transformed

I was jonesing for a BLT sandwich the other day (I don't do bread) so this was the next best thing I could come up with.

Last night's leftover Roast Chicken transformed into BLT Chicken Salad.


Shelly's BLT Chicken Salad

6 slices Bacon, cooked crisp and crumbled
Tomatoes
1 1/2 cups Roast Chicken chopped, cooked (leftover rotisserie works great)
Lettuce
1 hard-boiled Egg, peeled and sliced

Basil Dressing

Pulse in a food processor your 1/2 cup of favorite Ranch/Caesar Dressing (or Greek Yogurt) and about 6 leaves of fresh Basil.

Mix chicken, tomatoes, bacon, and dressing together. Arrange lettuce on plates. Top with chicken mixture. Garnish with egg slices.

Refrigerate any unused for up to 3 days.

Tuesday, January 22, 2008

Squirrels, Soy Crisps, & Starbuck's

I had a great day Sunday thought I'd share some pictures. I went for a long walk Saturday and realized I am in need of new sneakers. The pair I have been using are worn in all the wrong places now I'm carrying less weight. So I headed to the outlets. Didn't find any sneakers I liked but I did find a Coach purse. I know I am addicted. Scary. Is there a 12-Step Purse Program?

After the outlets I took my Mom to Starbuck's where we hung out till the Carlsbad Marathon was over. They close off the 101 and we didn't want to figure our way around the detour.

We drove over to the beach and had a little picnic. I packed Ham & Cheese Cold Cut Roll-ups, Crunchy Cheese, and Raisins. I listened to my Ipod and watched the waves crash and Mom read magazines. I found a half eaten bag of Trader Joe's Garlic Feta Olive Oil Soy Crisps in the trunk of my car and I decided to feed them to the squirrels. I have previously had some bad experiences feeding squirrels so I was cautious but thankfully all went well.


He called a friend


It was a beautiful day.




Today was all errands. I wanted to get anything I might need for the week so I wouldn't have to go out in the weather. I have a few future Food Porn experiments planned I now have all the components for.

I also went to get coffee only this time it was a little more interesting...

So get this. I'm on line at Starbuck's and this guy ahead of me says to the cashier dude "and whatever this pretty lady would like" and turns to me.

OMG!?! He meant me?!? This is soooo not my life.

Of course I chickened out smiled and said, "Oh no thank you."

To which he said, "You aren't going to let me be nice to you huh?"

and I said "just the offer was super sweet thanks."

This year and a half has been an amazing, bizarre, roller coaster ride and the wows keep coming. Best wishes for all the pre-ops out there reading. I hope your journey is a cool as mine has been and continues to be.


Highlights of the weekend:

* All of the above.

Listening to: "Same Mistake" James Blunt

Sunday, January 20, 2008

The straw that broke the camel's back


So what was it for you that made you decide that you would go the WLS route?

For me... my Dad died at 67 years old of congestive heart failure and sleep apnea. Less than a year later I was diagnosed with sleep apnea and at 34. I knew I needed to make some changes or I was more than likely doomed to the same fate and maybe even earlier.

What was "it" for you?

Here's what my pals over at OH said.

Saturday, January 19, 2008

Zuppa di Melanzana e Salsiccia

Every Friday before I hit the Farmer's Market on Saturday morning I check the veggie bin to see what I need to put on the list to pick up this week. There sat a lonely eggplant and red onion I hadn't used this past week. I was going to make Roasted Eggplant Spread Tortilla Pizzas for dinner but I decided to experiment and turn it into a soup instead. OMG It turned out great. Slightly chunky and full of flavor. Hope you like it.


Shelly's Roasted Eggplant and Sausage Soup

1 large Eggplant (about 1 1/2 pounds), peeled and diced into 2 inch cubes
1 large Red Onion, cut into chunks
1 whole Garlic, roasted*
2 Tablespoons Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoon freshly ground Black Pepper
2 Sweet Italian Sausage Links (meat removed from casings)
1 teaspoon Italian Seasoning
1 teaspoon Tomato Paste
1 can (14.5 oz.) Chopped Tomatoes
3 cups Chicken Stock

*Roast garlic head in foil or a garlic baker using this method.

Preheat oven to 425 degrees. Toss onion and eggplant with olive oil, salt and pepper and roast in oven for 50 minutes, turning once halfway through cooking time. Saute sausage meat till no longer pink. Set aside.


In a large pot place roasted veggies, roasted garlic, chopped tomatoes, Italian seasoning, paste, and stock. Blend with a groovy cool immersion blender or in batches with a pain in the arse regular blender till slightly chunky. Add sausage back to pot. Add more salt & pepper to taste. Cook for 30 minutes on low.

Top with crumbled ricotta salata or goat cheese.

New & Improved

I wanted to say a special thanks to my pal Haven for hooking me up with the coolest banner in the world.


Thank you my friend.

Hope everyone likes the new The World According to Eggface look as much as I do.

Friday, January 18, 2008

Bean Cakes Reprised

Yesterday's Black Bean Cakes became a wls friendly Bean Cakes Benedict. OMG what a yummy breakfast. If you are a post weight loss surgery vegetarian this would be a kick butt breakfast or summer supper.


I heated the leftover bean cakes in the toaster oven. Scrambed eggs (couldn't be bothered making poached but I suppose you could). Topped the warm bean cake with egg and a slice of swiss and put it all under the broiler for a few seconds till the cheese was gooey and bubbly.

Viola. Bean Cake Benedict.

How much?


I get at least a few emails a week asking about serving sizes so I thought I'd take the opportunity to address it.

I hardly ever put serving sizes on my recipes because what I eat as an 19 month post-op versus say a 4 month post-op is completely different. Sometimes I will say makes 24 or 7-8 crab cake size servings or something like that but on casseroles, soups, fuggedabout it. With the crazy varying Doctor/Nutritionist recommendations for weight loss surgery post-op eating it would be pretty hard to come up with a one size fits all serving size on a recipe.

Go with your medical posse recommendations always.

If you have a question about a certain recipe e-mail me at socalshell at aol dot com I'd be happy to give you my storage and/or leftover use tips.

I transform most of my leftovers into other meals. Black Bean Cakes for lunch became the next morning's Bean Cake Benedict. I use leftovers on Tortilla Pizzas (great use for chicken, meatballs, steak). Some are just obvious transformations like leftover Roasted Chicken becomes Curry Chicken Salad things like that.

Sometimes I'll cook and freeze a portion and then don't have to cook the next week. It's nice to be able to run around town all day and then come home open the freezer and pull out 6 Crab Stuffed Mushrooms, toss them in the oven, add a salad and call it a day. Almost all of my recipes freeze.

If all else fails... I also have a few young guys that live next door and love my cooking. May I suggest you hook up an older person that lives nearby. Sending over a half a casserole once and awhile will be a Godsend for someone living on a fixed income. It's all about the karma, baby.

As for how much of something I eat... it depends. Everyday it's different that is the great mystery of the pouch. Some days I eat very little and others I feel like I've eaten a horse. I generally eat off a salad size plate and I am no longer a member of the clean your plate club. I've trained my eye to proper portion sizes and I rarely ever go over those. I really try not to think about it too much. The last thing I need is to replace one eating disorder for another. I listen to my body's needs. I try and eat mindfully and savor the experience of cooking and eating. I'm way more multisensory about it... I notice smells, textures, the visual, etc. Shoot maybe all those tiny bites and chewing in the beginning made me slow down and appreciate the process instead of the power eating I did as a pre-op.

Hope this clarifies for those wondering.

Buon Appetito

P.S. The cuteness above is the work of an amazing artist. Buy her stuff.

Thursday, January 17, 2008

Black Bean Cakes

Mmmm I experimented yesterday and it turned out yummy. I served them for lunch with my homemade guacamole and a dollop of sour cream. The leftovers are going to be turned into a sort of Eggs Benedict this morning topped with egg and a slice of cheese melted under the broiler.


Shelly's Black Bean Cakes

1 yellow Onion, diced
2 green Onions, diced
2 cloves Garlic, minced
1 (15-ounce) can Black Beans, drained
1 Tablespoon chopped fresh Cilantro
2 cloves Garlic, minced
1/2 teaspoon ground Cumin
1/2 teaspoon Kosher Salt
a few twists of freshly ground Black Pepper
1/2 cup Corn Kernels (I used cooked from frozen)
2 Tablespoons Cotija Cheese, crumbled
2 tablespoons Dry Breadcrumbs
Olive Oil

Sour Cream or Fage Greek Yogurt
Guacamole
Chopped fresh Cilantro


Saute onions till golden. Add garlic cook 1 minute more. Add cumin, salt & pepper. Add drained black beans and cilantro and mash with a potato masher till refried bean texture. Add the corn (if you can't do corn add more beans or maybe red & yellow bell peppers diced) and cheese. Mix to combine.

Divide mixture evenly into 7-8 balls and set aside. Roll balls in bread crumbs. Shape into 1/2-inch-thick patties (about the size of a crab cake). Place in the fridge to firm up for about 5 minutes. Coat a large nonstick skillet with oil. Place over medium-high heat until hot. Add patties, cook 3-4 minutes on each side or until lightly browned. Place on a non-stick cookie sheet and bake at 350 for 10 minutes.

To serve top with cilantro, sour cream/yogurt, and/or guacamole.


Black beans are a virtually fat free, non-animal protein source, an excellent source of dietary fiber, they are a good source of manganese, magnesium, thiamin (vitamin B1), phosphorous, iron and they taste damn good too.

More Eggface Black Bean Recipes:

Shelly's Black Bean Soup
Shelly's Beef & Black Bean Crockpot Stew
Shelly's Southwest Lasagna

Wednesday, January 16, 2008

Yummy Breakfast


I'm on a kick... thought I would share.

Sliced Strawberries and Blueberries with Pineapple Cottage Cheese.

OMG Yum! A great healthy start to the day. I sometimes question why I didn't embrace this way of eating years ago?!? This breakfast soooo beats any crap I used to eat out of the bakery case at Starbuck's or Krispy Kreme.

Tuesday, January 15, 2008

Put down the pipe

According to the crack addict BMI chart: I am still "moderately overweight." Who made this BMI chart? Seriously the dude needs to put down the pipe.

A few times a week I hear things like "you aren't going to lose anymore weight are you???" and "your face is getting really thin." It sucks to be 5'2" I would have to be the size of an Olsen Twin to ever be "normal weight" and that is SO NOT NORMAL in my humble opinion.

I have resigned myself I will never be normal.

Screw normal. Normal anything is completely overrated.

The Only Normal People Are The Ones You Don't Know Very Well

Little bit o' trivia: Body mass index (BMI) or Quetelet Index Body mass index is defined as the individuals body weight divided by the square of their height. It was invented between 1830 and 1850 by the Belgian Adolphe Quetelet.

1830 and 1850?!?! I think it's time we figured out a better system.

Monday, January 14, 2008

En la Cocina

I was experimenting en la cocina last night and came up with a Southwest-style Lasagna with layers of beef, black beans and corn, and a cheesy sour cream sauce. It's a keeper. Hope you enjoy it.

If you are a post-op that can't do corn double up on the black beans or add another bean. Pintos or kidney beans would be great and would add even more protein. I used 4 low carb whole wheat tortillas to divide the layers but if you are ultra low carbing it you can certainly eliminate them all together.


Shelly's Southwest Lasagna

1/2 lb. Ground Beef
1 yellow Onion, diced
2 green Onions, diced
1 (15 oz.) can Black Beans, drained
1 cup frozen Corn
1/4 cup Salsa
1 Tablespoon Tomato Paste
1 teaspoon Kosher Salt
a few twists of Black Pepper
1 teaspoon Ground Cumin
Olive Oil

For the cheese sauce:

2 Tablespoons Butter
2 Tablespoons Flour
1 1/2 cups Milk
1/2 cup Sour Cream
1 cup Shredded Cheese, Mexican blend
Salt & Pepper

1/2 cup Shredded Cheese, Mexican blend (divided use in layers)
4 Mission Whole Wheat Carb Balance Tortillas

Saute beef till no longer pink. Drain and set aside. Saute onions till golden. Add black beans, corn, salsa, tomato paste, and seasonings. Add beef back to pan and stir to combine. Turn off heat. Set aside.

Make cheese sauce: In a saute pan make a roux of butter and flour. Slowly add milk stirring constantly. When you see bubbles and sauce begins to thicken slightly add sour cream and cheese and season to taste. Remove from heat.

Assemble: Place two tortillas in a greased pyrex dish. Spoon 1/2 meat mixture on top. Spoon 1/2 cheese sauce on top. Sprinkle with 1/2 cheese. Place two more tortillas on top. Press down slightly. Repeat layers ending with a sprinkling of shredded cheese. Bake at 350 for 30-35 minutes until golden.

Friday, January 11, 2008

Stuff it

I ate one real meal when I was in NY. It was a Stuffed Chicken Breast with Broccoli and Cheese. This is my first attempt at recreating it. It's not exactly there yet (seasonings are slightly different) but it still turned out a yummy keeper. Hope you enjoy it.

If you like the concept but aren't into broccoli try my other stuffed chicken breast dish Chicken Roulades.


Shelly's Broccoli and Cheese Stuffed Chicken Breast

4 boneless skinless Chicken Breasts, pounded thin
1/2 yellow Onion, diced
2 green Onions, diced
1 cup Broccoli, cooked chopped
Kosher Salt and freshly ground Pepper, to taste
1/2 teaspoon Greek Seasoning
4- 1 oz chunks of Swiss Cheese
1 Egg, beaten
3/4 cup Parmesan cheese, grated
Olive oil
Butter

Pound chicken breasts to about 1/3" thick. Saute onions in oil/butter. Add to cooked broccoli. Add seasonings. Mix. Place spoon of broccoli mixture on chicken and top with a chunk of swiss cheese. Roll up; securing with a toothpick. Dip each breast-roll in beaten egg. Roll in Parmesan cheese and place in a pyrex baking dish. Bake at 350 for 30 minutes covered, 10 minutes uncovered or until slightly browned and cooked through.

Thursday, January 10, 2008

Whoa.


I'm back in Cali.

This was a really emotional week (full of excellent & hideous moments). It certainly was one of the most emotional weeks since having surgery. So how did I do under the stress?

Ummm... yeah, not so good. I shut down (my typical reaction to stress) and hardly ate. I also had a few drinks one night and scarily smoked cigarettes after 6 years of no smoking. What was I thinking?!? I wasn't. The words... "I care about this new me" from my last post rings in my ears. Yeah.

The past week I've survived on Starbuck's Sugar Free Cinnamon Dolce Soy Lattes, nuts and cheese. I did have one real meal. A yummy stuffed chicken breast which I will try and replicate soon.

I weighed in last night and I was down -6 pounds in the same amount of days. Don't follow my lead. I don't think the tequila, cigarettes, nuts, cheese, and soy latte diet will take off. Though I do know of a lot of potential celebrity spokespeople.

I'm still processing everything that happened this week. I'll be sharing some stories I'm sure. Suffice it to say, I really know how to do a "mid-life crisis" up right. Did any of you expect any less from me???

Saturday, January 5, 2008

Discovering me


Hey friends, Please excuse my spotty blogging this week. I'm in NY. I'm having a great time. Last night I was up till 3:30 in the morning talking with 2 old friends. I have a scratchy voice and bags under my eyes but I feel awesome.

I think sometimes we underestimate the emotional journey this whole process is. The rearranging the guts is just the beginning. I embraced healthier habits of eating and living, I lost -146 pounds and had some nip and tucks and now I look in the mirror and see a new person. It's not just about the physical. It's not as simple as seeing a skinnier version of me. I am a new person. Of course my core personality is the same but I smile a lot more, I no longer accept less than what I deserve, I see a future that I never saw before. I care about this new me.

So I'm in NY. I'm calling this trip my "mid life crisis trip." I just think I needed to reconnect with the past a bit before I could move forward and see where I want this next phase of my new life to lead and after this crazy 18 months I just wanted to have a little fun.

I'm excited about what's ahead. I'm happy I have all of you in my back seat taking this ride with me.