Day #19 - Fat Talk Free Week Begins

"It’s time we take control over our own destinies, our own bodies, and our own inner dialogues. We’re changing the conversation to create a more positive body image for ourselves, our mothers, our sisters, our daughters, and our friends. " End Fat Talk Week.

Things I love about myself:

My strong legs that allow me to run everyday.

My short black hair that makes me feel unique and pretty.

My strong arms that allow me to pick up my dogs.

My freckles that give my face more character.

Can you list 4 things that you love about your body? I KNOW you can...

Chevy's: Garlic Mashed Potatoes
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
3 cups water
1 medium russet potato
2 garlic cloves
1 tbsp Can't Believe It's Not Butter Light
2 oz Unsweetened Almond Breeze
2 tbsp fat free sour cream
1/2 tsp salt
pinch of pepper

Directions:
1. Peel potato. Slice into 4 - 5 pieces. Boil the potato and garlic in water for 20 minutes. When tender, drain water.
2. Mash all ingredients into the potatoes. Reheat for medium heat until hot again.

Servings: 2
Nutritional Information: 129 cals, 3g fat, 21g carbs, 3g protein
Approx Chevy's Nutritional Info: 280 cals, 15g fat, 33g carbs, 5g protein

Chevy's: Mango Salsa

(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
1 mango, peeled and diced
1/4 cup white onion, diced
1/4 cup red bell pepper, diced
2 tsp cilantro
1 tsp lime juice
1/2 tsp habanero pepper, diced
pinch of salt and pepper

Directions:
1. Combine all ingredients. Cover, chill, eat.

Servings: 8
Nutritional Info: 16 cals, 0g fat, 4g carbs, 0g protein

Chevy's: Sweet Corn Tomatillo
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
3/4 cup frozen sweet corn
1 tbsp Can't Believe It's Not Butter Light
3 tbsp splenda
2oz unsweetened Almond Breeze
2 tbsp masa harina
2 tbsp corn meal
pinch of baking powder and salt

Directions:
1. Mix butter and sugar in large bowl with electric mixer. Add almond milk and masa. Mix well.
2. Use blender to puree 1/2 cup of your frozen corn. Mix until smooth. Add to your butter and masa mix. Add corn meal, baking powder, salt and remaining corn. Mix well with hands or spoon.
3. Pour mixture into small baking pan. Cover with foil and cook in 325 degrees oven for 30 minutes or until firm.

Servings: 2
Nutritional Info: 138 cals, 4g fat, 27g carbs, 4g protein
Chevy's Nutritional Info: 190 cals, 7g fat, 29g carbs, 3g protein

Cheesecake Factory: White Chocolate Raspberry Truffle Cheesecake

(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
1 oreo cookie crust (though I ended up using a chocolate crust and it turned out great as well)
1/4 cup sugar free raspberry preserves
1/4 cup water
20 oz fat free cream cheese
1/3 cup fat free sour cream
1 cup splenda
1/4 cup granulated sugar
2 tsp vanilla extract
1/2 cup egg substitute
1/3 cup white chocolate chips

Directions:
1. Combine raspberry preserves with 1/4 cup water. Cook in microwave for 1 minute. Stir then let cool in refrigerator.
2. Combine cream cheese, sugar, splenda, vanilla and sour cream in large bowl and mix with electronic mixer until smooth. Add egg substitute and mix with spoon.
3. Layer white chocolate chips onto crust. Then add half of your cheesecake mixture onto white chocolate chips. Then drizzle on raspberry preserves. Then pour the rest of the cheesecake mixture on top.
4. Put in 475 degree oven for 12 minutes. Then lower temperature to 350 degrees and cook for 45 - 55 minutes or until top is slightly browned.
5. Take out of oven and let cool. Once cooled put in fridge and chill for 3 - 4 hours. Add whip cream if wanted.

Servings: 12
Nutritional Information: 172 cals, 5g fat, 20g carbs, 11g protein
Approx Cheesecake Factory Nutritional Info: 910 cals, 61g fat, 81g carbs

Day #18 - Random Thoughts

Work is extremely busy right now. My personal life seems to be nonstop chaos. And I had to skip my lunch break today because I am leaving work early for a hair appointment and needed to make sure I got all my work done in time.

And somehow, buying "New Moon" tickets still made it to the top of my priority list. An hour and a half later, I am now a proud owner of a piece of paper (that I will probably lose) that gets me into the most **elite** assigned seating movie theater in Los Angeles to avoid being next to those pesky teenagers to watch "New Moon". I know I know, you don't have to say it... I'm sure my boyfriend already did.

Speaking of that hair appointment...I am getting my hair extensions out tonight. The last two and a half months, I've had "horse hair" (as my boyfriend refers to them) on my head. I was sick of them 2 weeks into it. But I was too ashamed as to how much money I spent on them, so I kept them in. This is the third time since I was 16 that I have had hair extensions. And I always end up hating them. You'd think by now I'd learn that "spending a lot of money to make yourself feel better" does not last very long. Maybe next time.

And lastly, next week is National Fat Talk Free Week (Oct 19 - 23). Taking the lead of Joy over at What I Weigh Today , next week I am going to only blog about the things I love about myself. I encourage you to post comments and do the same. Maybe after just one week of not talking negatively about ourselves and our body, we'll be able to change our negative attitudes? Maybe not. But we might as well try. And it's a lot easier to do if we all try together.

Now on to some eats:

Chevy's: Fresh Salsa
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
6 medium tomatoes
6 jalapenos
1/3 spanish onion
3 garlic cloves
2 tbsp fresh cilantro
2 tbsp white vinegar
2 tsp salt
1 1/2 tsp liquid mesquite smoke

Directions:
1. Remove stems off of tomatoes and jalapenos. Place them on your grill or directly on your gas stove. Grill for approximately 3 minutes per side until they are all black. Set aside and let cool.

2. After cooled, peel off black skin and cut off tops of jalapenos. Place jalapenos and tomatoes into food processor. or blend. Puree for for 5 - 10 seconds.

3. Add rest of the ingredients and blend for another 5 - 10 seconds. Place into covered container and chill for several hours or overnight.

Servings: 8

Nutritional Info (approx 5oz): 26 cals, 0g fat, 6g carbs, 1g protein

Chevy's: Chile Con Queso

(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:

2 tbsp diced white onion

1/4 cup diced anaheim chile pepper, seeded

1 diced jalapeno pepper, seeded

1 diced medium tomato

8oz 2% Milk Velveeta Cheese

1/4 cup unsweetened Almond Breeze (or skim milk)

juice of 1/2 lime

1/4 tsp pepper

1/4 tsp salt

pinch of cayenne pepper

Directions:

1. In medium sauce pan, saute onion, peppers, and tomato (with pam) for 1 - 2 minutes over medium heat. Add cheese, milk and spices. Stir well.

2. Continue to cook over low heat for 7 - 10 minutes to let thicken. WHen done pour in bowl and serve with tortilla chips.

Servings: 6

Nutritional Value: 93 cals, 5g fat, 7g carbs, 7g protein

Chevy's Nutritional Value: 1510 cals, 85g fat, 131 carbs, 53g protein (this includes the entire appetizer of cheese tortilla chips)