Thursday, October 22, 2009

Day #22 - Faking My Way To Old Age

Originally I was going to do this whole "Things to Accomplish Before I Turn 30" post today, based on the whole idea of I really thought that by the time I reached 25, things would be...well, a little different.

But, it's still Fat Talk Free Week and I am determined to focus on things I love about myself, not things I'd like to work on. So I'm making a list of things I love about turning 25.

1. Car insurance price break. I guess after 9 years of driving, they finally trust me.

2. No longer having to be lumped in the same age group as teenagers (18 - 24). Get those teens away from me.

3. Being old enough to actually have reasons to dislike teenagers. When I was a 16 year old hating teens, it was a little weird.

4. Officially being labeled someone in their "mid-twenties"; no one in their "early-twenties" can be taken seriously.

5. Now if I get pregnant, people can't automatically assume that it was an accident. Though we all know it would be.

6. I'm still 5 years away from turning 30, and we all know what happens at 30...

7. Finally figuring out that if I gain 10lbs, its not the end of the world. I will lose it again. And I'll probably gain it again too. That's life.

8.When I get carded for alcohol now, I'm actually flattered by how "young" I must look.

9. I am too old to try out for the "Real World", which is always a bad idea.

10. In 10 years, I can officially run for president. And we all know how excited we are for that.

Chili's: Molten Chocolate Cake
(adapted from "Top Secret Restaurant Recipes 2")
1/6 box of Reduced Sugar Pillsbury's Devil's Food Cake Mix

1/4 cup diet coke

4 tbsp sugar free chocolate syrup
1 cup No Sugar Added Vanilla Ice Cream

2 tbsp Lite Cool Whip
1. Mix cake mix and diet coke in small bowl to make cake batter. Pour into 2 greased (with pam)cups in a muffin pan. Cook in 350 degrees for approximately 12 minutes. You will know that it's down when you place a toothpick in the center of the cake and it comes out clean. Take out and let cool.

2. Once cooled, flip cake upside down and cut small hole in the center. Place 1 tbsp of sugar free syrup in the hole of the cake. Heat in microwave for 12 - 15 seconds.

3. Spoon 1/2 cup serving of ice cream onto top of cake. Top ice cream with 1 tbsp syrup, then 1 tbsp cool whip. Serve immediately.

Servings: 2

Nutritional Info: 263 cals, 4g fat, 63g carbs, 4g protein

Chili's Nutritional Info: 1070 cals, 51g fat, 143g carbs, 5g protein
Chili's: Chicken Crispers (no pics of chicken crispers or honey mustard today. FAIL on my part.)
(adapted from "Top Secret Restaurant Recipes 2")

2 tbsp egg substitute

2 tbsp non fat milk

1/2 cup chicken broth

1/2 tsp garlic powder

1/2 tsp chili powder

1 cup whole wheat flour
pinch of salt and pepper

8 chicken tenderloins

1/2 tbsp olive oil


1. Mix egg, milk and broth in small bowl. Mix flour and spices in separate bowl.

2. Dip chicken in milk mix, then coat in flour mix.
3. Heat up skillet with 1/2 tbsp of olive oil. Place chicken tenders, after coated in flour, in skillet. Cook chicken 2-3 minutes per side, or until thoroughly cooked.

Servings: 2 (4 tenders each)

Nutritional Info: 449 cals, 4g fat, 45g carbs, 54g protein

Chili's Nutritional Info: 1370 cals, 98g fat, 65g carbs, 61g protein

Chili's: Honey Mustard

(adapted from "Top Secret Restaurant Recipes 2")

4 tbsp fat free mayo
1 tsp honey

1 tbsp dijon mustard

1 tsp white vinegar

1 tbsp splenda

pinch of paprika

pinch of salt


1. Mix and chill.

Servings: 2

Nutritional Info: 38 cals, 1g fat, 8g carbs, 0g protein

Chili's Nutritional Info: 180 cals, 21g fat, 1g carbs, 0g protein