Pineapple Shrimp and Scallop Stir-Fry

This is a quick recipe that you can customize any way you like.  Use whatever vegetables you like, whatever protein you prefer, any of your favorite seasonings.  I love stir-fry because it allows you to use whatever is at hand and each time you make it, the taste is completely different.

Pineapple Shrimp and Scallop Stir-Fry
makes 4-6 servings

3-4 cloves garlic, minced

1" slice of ginger root, minced

1/2 medium green bell pepper, diced

1 1/2 cups carrots, julienne cut

1 cup celery, coarsely chopped

1-2 cups baby bok choy, coarsely chopped
1 cup brocolli, cut into florets

1/2 medium red onion, sliced

1/2 block firm tofu, sliced

1 cup pineapple, diced

1/4 head red cabbage, shredded

1 ounce raw almonds

1 medium orange

1 pound medium white shrimp, shelled and de-veined

8 ounces scallops, rinsed thoroughly

1T Fish Sauce

1T Bragg's Liquid Amino's

1T Sriracha, optional

Be sure to chop all vegetables before starting since this dish cooks very quickly and you won't have time to chop while you're cooking. I suggest cutting in the order that you will use the veggies to make things easier (but do whatever works best for you).  Heat large skillet or wok over medium to medium-high heat.  Toast almonds in dry skillet for approximately 3 minutes or until almonds become fragrant.  Set aside.

Remove almonds from heat and "fry" tofu in dry skillet.  Tofu should be sliced into even pieces.  Flip to brown on all sides.  Once browned, set aside.

Make a light sauce by mixing the juice of one medium orange, sriracha, fish sauce and Bragg's; adjust according to your preference.  Set aside.

Saute about 1/4 of your chopped pineapple until juice is released.  Add ginger and garlic, stirring until fragrant.  Add about 1/3 of your orange juice/sauce mix to the pan.  Add bell pepper, stir until fragrant (about one minute).

Add carrots, celery and about 1/3 of your sauce mixture; stir for about 45 seconds.  Add bok choy and red onion, stir until onion becomes fragrant (about one minute). 

Add brocolli, cabbage and remaining pineapples.  Cover for about two minutes or until brocolli and cabbage are brightly colored and pineapples have released juices.

Add almonds, tofu, shrimp, scallops and remaining sauce mixture.  Stir to distribute evenly and cover skillet again until shrimp is thoroughly cooked (about 3-4 minutes or until shrimp is pink). 

Serve alone or over brown rice.

Nutrition Facts: (assuming only 4 servings with no rice)  Total Calories 316; Fat 6g; Saturated Fat 0.8g; Cholesterol 140mg; Sodium 423mg; Total Carbohydrates 27.7g; Fiber 6.2g (25%); Sugars 11g; Protein 38.7g; Vitamin A 53%; Vitamin C 180%; Calcium 21%; Iron 30%.



12-Step

(Photo Copyright 2012 Sardonic Salad)

My name is Blessed Love and I'm a foodaholic.


Well, not really...I mean, I wouldn't steal my mom's television for a cheeseburger, but you get the point. I realize that food has always been the safety valve for my emotions...happy, have a slice of cake...sad, eat a bag of chips...bored, stuff your face with pizza!  I'll be seeing a counselor soon as an added component to my weight loss journey and while she might be able to help stop the compulsion that comes along with eating, I don't know that I'll ever stop LOVING eating.

So, how can a food addict like myself lose weight?  From previous attempts (twice losing over 40 pounds...and gaining it back as soon as I quit my program), I've learned that instead of trying to change me to fit a "diet", I need to change my diet to fit me.  Along the way, I've learned a few tips that help me lose weight without feeling deprived.  I've always heard, if you want to lose weight...ask a fat person! 

1.  Understand that this is a lifestyle change and not a diet:  The first step for a foodaholic to lose weight...know that this is not a temporary fix.  It took a lifetime to get to my size, so it will take a lifetime to reach and maintain my healthy weight.  It's not just about the numbers on the scale, but about nourishing my body with good foods that will help my body thrive.  Every day is a chance to do something positive for myself...even if I stumble, because this is a life change, there's no guilt for breaking my "diet".  I simply need to get back on the horse and keep riding.

2.  Eat 5-6 small meals instead of fewer large meals:  While eating more frequently will not guarantee weight loss alone, it does stop the mind tricks that come along with deciding to eat healthy.  One of my main problems was skipping breakfast, ignoring hunger pangs and going all day without eating and then binging on the first thing in sight because I was starving (obviously I was not cut out to be an anorexic).  This lead to overconsumption, in addition to poor food choices.  When I'm starving, my rational brain goes on vacation and is replaced by a monster like Audrey Jr. in Little Shop of Horrors...FEED ME Seymour!!!  Because I know this about myself, I have tried to set myself up for success this time.  I eat breakfast at 6:30am and eat small meals about every 3 hours thereafter (of course, being mindful of total calories).  This helps because I never get to the point of desperation for food; also, because I'm eating so often, a meal may sometimes be as small as an apple with a handful of almonds because it takes less to fill me up when I'm eating throughout the day.  After just one day of eating this way, I automatically get hungry after about 3 1/2 hours whereas before, I could go all day without eating.

3.  Trade out empty calories for less calorie-dense food:  Eating smaller, more frequent meals is not enough to lose weight; the key is selecting good food choices for those meals.  While a slice of pizza and a salad may both contain the same 500 calories, the salad has much more bulk and nutrients and will keep you fuller much longer.  Speaking of nutrients, it's amazing how many obese people are actually malnourished.  To be successful, it's important to choose nutrional options with more bulk: whole grains, fruit, vegetables.  These items also have less fat, which in turns lowers their calories since each gram of fat contains 9 calories!  It's important to note, however, that not all fat is bad and fat is a necessary component to our health.  Of course, fat from vegetable sources is much healthier than fat from animals.

4.  Be sure to include complex carbohydrates and protein with each meal:  Fiber-packed foods and protein help you feel satisfied and stay full longer.  Complex carbohydrates such as whole grains and apples (with skin), oranges, beans, etc. take longer to break down in the body, giving you sustained energy for a longer period of time, whereas simple carbs (white rice, white bread, sugar) give you short bursts of energy but leave you feeling lethargic.  Protein boosts your metabolism and helps you keep lean muscle (since you lose fat AND muscle when you lose weight).

5.  DRINK WATER:  Do you want to know the real secret to weight loss?  Increase your water intake!  Water is a magical liquid with a multitude of health benefits.  Not only does water help flush out toxins from our bodies allowing our organs to work more efficiently, water also aids digestion and helps keep your joints lubricated--when you're super obese like I am, you need something close to WD40 to keep the creaking joints at bay!  It has been suggested that we should drink up to half our body weight in water daily.  At my starting weight of 372, that would be 186 POUNDS of water...unless I'm putting a straw in the ocean, that's a bit unrealistic; however, I do try to consume at least 12 glasses (96 ounces) of water daily.  Thankfully, food consumed also counts towards the water intake, especially fruit and vegetables which are a staple in my eating plan.

A typical day of eating for me might look something like this:

6:30am  Breakfast: whole grain seed and fruit bar, 1 cup of almond milk, 1 scoop protein powder, 1 cup grapes

9:30am  Snack: 21-seed toast with 1 tablespoon peanut butter

12:30pm  Lunch:  Grilled chicken salad with a pear or apple on the side, handful of almonds

3:30pm  Snack:  Mango, 1/2 cup yogurt

6:30pm  Dinner:  Baked tilapia, 2 cups mixed vegetables, baked sweet potato