Ok, so it's been entirely too long since my last post, and unfortunately there's some unpleasant reasons for that. After doing well on the SCD for over 6 weeks, successfully weening off Prednisone and feeling great, I had a major flare up. It started as a little nausea and cramping, and by the time my friend came to pick me up I was practically passed out on the bathroom floor from the pain. About 12 hours, 50 pukes, and 20 bathroom trips later, I was admitted to the hospital with "new inflammation" in my left side and put back on massive doses of steroids, anti-inflammatory meds, and antibiotics.
We're really not sure why it happened. In my desperation to lose weight more quickly I had started a new natural appetite suppressant about a week before the flare up, it had fiber in it. Combine that with the stress of deadline week at work, along with some trouble at home, and my NMD is pretty sure that's what caused it.
This isn't the first time something like this has happened by far, but for some reason this time I came out really traumatized. For the first 2 days I got out of the hospital, all I could do was sit in my pajamas and cry. I had worked SO hard and now I was back to square one. Over the next week I started to slowly slip back into my "bad" eating habits, pretty much consuming whatever I pleased and justifying it with the fact that I can eat whatever I want on Prednisone and not feel a thing. I've been doing this for about 2 weeks now, and I feel terrible about it. The depression hit harder than ever before. I know exactly what I need to do to take care of myself, so why aren't I doing it?
This question remains to be answered. However, I just got back from my follow up at the naturopath and it perked me up a tad. The new student assigned to my case is extremely positive and her attitude is rubbing off on me. I'll be going on the intro diet again, so there won't be many interesting or creative recipes over the next few weeks. I do have some pics from just before I got sick of some goodies that I'll post over the next couple days. Just gotta keep my head up, and take baby steps towards my goal. No diet pills this time.
Monday, March 8, 2010
Tuesday, February 2, 2010
Yeah Robbie!
I don't know who Robbie is, but I want to personally thank him for putting out the seemly ONLY fully SCD legal BBQ sauce on the market. I got it at whole foods, and it's delicious. So thank you Robbie, thank you very much.
30 Day Update
It's officially been a month since I started the SCD. Tomorrow I will take my final 5mg dose of Prednisone, which I am EXTREMELY excited about (I started the new year on 40mg). My broken rib is healing nicely, so hopefully I'll be able to get my fat ass back to the gym for some serious workouts in the coming weeks! I haven't had any real flare ups, except one on the day after I had a tee few many martoonis at the bar. Although my drinks were technically SCD Legal, alcohol has always been a major source of (gut) pain for me. Which is unfortunate given that I'm in my 20's, live in a college town, and most of my friends like to throw a few back every weekend. It makes it difficult to resist a happy hour here and there, especially when I can't eat out at restaurants as a form of socialization with my peers.
I still weigh the same as when I started, which is super irritating after 30 days of no grains or sugar. In the past all I had to do was eat according to the SCD and the pounds would melt away, but not this time. I'm assuming this has something to do with being on the steroids for such a long time, very limited activity due to the broken rib, and the hormonal change that comes with quitting birth control for the first time in 12 years. However, my "moon face" seems to be disappearing, which is the one thing I couldn't stand about the way Prednisone made me look.
I'm starting a series of body wraps this weekend, which should suck a bunch of that nasty steroid induced water weight out of me. All the message boards I look at advise to quit salt to aid in this process, but I absolutely can't do that lest I start sounding like a bad Jimmy Buffet sing-along (Where's the salt? Where's the God Damned salt???) I just love that stuff too much, and it's my only taste fix now that my precious breads and sugars have been taken away from me. Mmmmm salt.
So... I shall forge ahead slowly adding new foods, trying to be patient while I reach my goal of 20 pounds lost (I like to aim high), and a smokin' hot healthy bod. Next project: Quitting (gasp!) cigarettes!
I still weigh the same as when I started, which is super irritating after 30 days of no grains or sugar. In the past all I had to do was eat according to the SCD and the pounds would melt away, but not this time. I'm assuming this has something to do with being on the steroids for such a long time, very limited activity due to the broken rib, and the hormonal change that comes with quitting birth control for the first time in 12 years. However, my "moon face" seems to be disappearing, which is the one thing I couldn't stand about the way Prednisone made me look.
I'm starting a series of body wraps this weekend, which should suck a bunch of that nasty steroid induced water weight out of me. All the message boards I look at advise to quit salt to aid in this process, but I absolutely can't do that lest I start sounding like a bad Jimmy Buffet sing-along (Where's the salt? Where's the God Damned salt???) I just love that stuff too much, and it's my only taste fix now that my precious breads and sugars have been taken away from me. Mmmmm salt.
So... I shall forge ahead slowly adding new foods, trying to be patient while I reach my goal of 20 pounds lost (I like to aim high), and a smokin' hot healthy bod. Next project: Quitting (gasp!) cigarettes!
Monday, February 1, 2010
Hot and Sour Soup
Flipping through Eat Well Feel Well, I decided to take on hot and sour soup last night. Well worth the prep time, and very different than what I'm used to cooking. I've never really tackled Asian dishes, but I'm loving it so far. Filled with garlic, jalapenos, shiitake mushrooms, cilantro, bok choy, pork, and toasted sesame oil, I have a feeling this will become one of my favorite comfort foods.
If only I had someone to share the leftovers with!
So much better than McDonald's
I'm really stoked on this Comfy Belly blog I found. Great recipes, great pictures! I had a hankering for something deep fried and yummy so I opted for chicken nuggets with honey mustard since I had some pre-cut stir fry chicken in the fridge. Like most recipes I come across, I ended up adding much more seasoning to satiate my ridiculous need for spice and salt. I added garlic & onion powder, extra salt & pepper, and fried them in about an inch of olive oil. The honey mustard I dipped them in was simply that. Amazing how delicious food can be when it's not chock full of preservatives.
I am a sammy genius.
I have just made the most amazing breakfast sammy in the entire world! I used the sandwich buns from Breaking the Vicious Cycle, organic eggs, cheddar, homemade mayo, a little Louisianna sauce, and a modified breakfast sausage recipe from the Comfy Belly blog.
Ta dah!!!
Wednesday, January 27, 2010
My Masterquiche
This post is named after the master piece that I came up with yesterday, hereby known as the Masterquiche. I had a ton of veggies about to go bad, 2 dozen eggs, and a bunch of cheese. The first one was so good that Adam and I ate it and I made another one for today. You can prep a bunch of the veggies and throw this together in about 5 minutes if you want a few fresh out of the oven, but they also taste great cold. I didn't really have a recipe, but I'll try and recreate this as best as I can... Store leftover veggies for an omelet or additional quiche.
Masterquiche
makes one
1/2 Sweet Onion diced
1/3 Red Onion diced
3 Scallions finely chopped
1/3 Red Bell Pepper chopped
1/3 Yellow Bell Pepper chopped
1/3 Orange or Green Bell Pepper chopped
4-5 Baby Bella Mushrooms, thinly sliced
1 TBS Minced Garlic
1 Small crown of Broccoli finely chopped
1 Cup Shredded Cheddar loosely packed
2/3 Cup Swiss or Gruyere loosely packed
1/2 Cup Freshly Grated Parmesan
4-5 eggs (depending on size)
Salt and pepper to taste
Preheat oven to 350 degrees, make your crust, chop all vegetables. A food processor is helpful for the onions, but I would suggest doing the rest by hand to avoid veggie mush. Beat eggs until fluffy, grate all the cheeses, and set aside. Par bake your crust for 10 min, but I suggest omitting the honey. I think it comes out better for a savory dish without it. A food processor works great for this too.
Place broccoli on a foiled cookie sheet and sprinkle/toss in olive oil and salt. Roast for 15 min. While the broccoli is roasting, saute sweet onion and mushrooms over medium heat in olive oil until they have given off their liquid and are a caramel color. Add garlic, brown a little more, and transfer to a bowl. By this time the broccoli should be done, add it to the bowl.
Now saute the bell peppers the same way as the mushrooms until slightly brown, transfer to the bowl. I cook them in this order because different types of vegetables cook at different rates, so if I did the peppers with the mushrooms they would burn before the onions were caramelized. It's possible to do them all in the same pan, but the flavor isn't as great in my opinion. I use a lot of salt, but you can choose how much you'd like when cooking everything. No need to cook the scallions or red onion. When you're done you should have a couple little bowls of prepped veggies.
At this point you should have all your cheese, crust, veggies and eggs ready to go in front of you. Place a thin layer of cheddar and swiss at the bottom of crust. Spread an evenly mixed layer of all the veggies, and cover that with a bit of the egg. Use a spoon to smear the egg over the whole top if needed. Repeat this process until you are out of everything except the Parmesan. After you have done your top layer of egg, cover with parm and fresh cracked pepper. I also dusted with a little garlic and salt. Bake for 40-45 min until egg is set, and you will have a masterquiche!
Masterquiche
makes one
1/2 Sweet Onion diced
1/3 Red Onion diced
3 Scallions finely chopped
1/3 Red Bell Pepper chopped
1/3 Yellow Bell Pepper chopped
1/3 Orange or Green Bell Pepper chopped
4-5 Baby Bella Mushrooms, thinly sliced
1 TBS Minced Garlic
1 Small crown of Broccoli finely chopped
1 Cup Shredded Cheddar loosely packed
2/3 Cup Swiss or Gruyere loosely packed
1/2 Cup Freshly Grated Parmesan
4-5 eggs (depending on size)
Salt and pepper to taste
Prep work is the key in this recipe.
Preheat oven to 350 degrees, make your crust, chop all vegetables. A food processor is helpful for the onions, but I would suggest doing the rest by hand to avoid veggie mush. Beat eggs until fluffy, grate all the cheeses, and set aside. Par bake your crust for 10 min, but I suggest omitting the honey. I think it comes out better for a savory dish without it. A food processor works great for this too.
Place broccoli on a foiled cookie sheet and sprinkle/toss in olive oil and salt. Roast for 15 min. While the broccoli is roasting, saute sweet onion and mushrooms over medium heat in olive oil until they have given off their liquid and are a caramel color. Add garlic, brown a little more, and transfer to a bowl. By this time the broccoli should be done, add it to the bowl.
Now saute the bell peppers the same way as the mushrooms until slightly brown, transfer to the bowl. I cook them in this order because different types of vegetables cook at different rates, so if I did the peppers with the mushrooms they would burn before the onions were caramelized. It's possible to do them all in the same pan, but the flavor isn't as great in my opinion. I use a lot of salt, but you can choose how much you'd like when cooking everything. No need to cook the scallions or red onion. When you're done you should have a couple little bowls of prepped veggies.
At this point you should have all your cheese, crust, veggies and eggs ready to go in front of you. Place a thin layer of cheddar and swiss at the bottom of crust. Spread an evenly mixed layer of all the veggies, and cover that with a bit of the egg. Use a spoon to smear the egg over the whole top if needed. Repeat this process until you are out of everything except the Parmesan. After you have done your top layer of egg, cover with parm and fresh cracked pepper. I also dusted with a little garlic and salt. Bake for 40-45 min until egg is set, and you will have a masterquiche!
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