Contessa

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  1. Like
    Contessa got a reaction from stealthstitcher in Contessa's January reset   
    1/28/21, day 31:
    Well, here we are at the close of this Whole 30. This one has been an adventure, and I'm grateful for the chance to have this time at home. In hindsight, I probably did not put enough energy into cooking and meal planning this time around! Even with infusions from the soup goddess, I drove myself slightly nuts with the same meals every day! I do like what I like, except for when I have it 3x/day with little variety.
    Wishing my fellow W30 sojourners a satisfying close to this month's journey, a pleasure to travel alongside you.
  2. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    Lord have mercy, this week at work is just wrecking me. I'm trying to do the jobs of 2 people. The company has brought in a new person to help, which is good, but you know... onboarding a new person always slows you down at first. This is what's known as irony. I think that if I wasn't doing a Whole 30 right now, I would probably be rage-eating over how overwhelmed I feel, so.... yay for not doing that, I guess?
    Food journal for 1/21/21, day 23:
    Breakfast: Ground beef plus veggies plus sauce
    Lunch: Avocado-chocolate smoothie
    Dinner: Last of the coconut chicken curry with Very Good Brussels Sprouts* and balsamic aioli dipping sauce**
    *Friends, the secret of deilcious brussels sprouts is just nuking them within an inch of their little sprouty lives! This ultra simple recipe from Cooks Illustrated yields delicious sprouts with perfect tender/crispy texture. As with all Cooks Illustrated recipes, it's a tad fussy, but also worth the fuss.
    *VERY GOOD BRUSSELS SPROUTS
    2 ¼ lbs  Brussels sprouts, trimmed and halved     3 tablespoons olive oil     1 tablespoon water    Salt and pepper Serves 6 to 8
     
    If you are buying loose  Brussels sprouts, select those that are about 1½ inches long. Quarter  Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.
    1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss  Brussels sprouts, oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
    2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until  Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with salt and pepper to taste, and serve.
    **BALSAMIC AIOLI DIPPING SAUCE
    Put some mayonnaise into a fancy little bowl. Drizzle just a few drops of balsamic vinegar into the oil. Stir with a spoon. Dip sprouts and enjoy.
  3. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    1/28/21, day 31:
    Well, here we are at the close of this Whole 30. This one has been an adventure, and I'm grateful for the chance to have this time at home. In hindsight, I probably did not put enough energy into cooking and meal planning this time around! Even with infusions from the soup goddess, I drove myself slightly nuts with the same meals every day! I do like what I like, except for when I have it 3x/day with little variety.
    Wishing my fellow W30 sojourners a satisfying close to this month's journey, a pleasure to travel alongside you.
  4. Like
    Contessa got a reaction from stealthstitcher in Contessa's January reset   
    My older brother and I have been working on our Whole 30s together this month, and together, we seem to have accidentally inspired our mother to start a Whole 30 of her own. I have very mixed feelings about this. My poor mother seems to have been on a diet of some sort or another for her adult life (she is 75). She takes exquisite care of herself, isn't on any prescription medication, cuts a trim profile, and has a darned "healthy diet" as it is. I truly believe I have inherited some generational body image dysfunction/food obsession tendencies from her. Now she's all gung ho for a Whole 30 and excited to try it. Sigh. I am not letting this steal my joy or anything, but it's landing in a weird way today. The dynamic between mothers and daughters can be very complex! Joint stiffness has bothered her in recent years. I certainly appreciate her desire to get some relief from it and will cheer her on while continuing to pay attention to my own stuff.
    Signed,
    Probably Not a Good Time to Quit Therapy
    Food journal for days 25-27.... I just stopped recording food here for a few days, because it was all sort of melding into this river of sameness. But it was all Whole 30, and tasty.
    Food journal for 1/25/21, day 28:
    Breakfast: 1 scrambled egg plus the latest batch of Very Good Brussels Sprouts and veggies
    Lunch: Winter vegetable soup with chicken sausage from the soup goddess (wish I had the recipe for that one, it was dynamite)
    Dinner: Veggies + ground beef + sauce
  5. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    My older brother and I have been working on our Whole 30s together this month, and together, we seem to have accidentally inspired our mother to start a Whole 30 of her own. I have very mixed feelings about this. My poor mother seems to have been on a diet of some sort or another for her adult life (she is 75). She takes exquisite care of herself, isn't on any prescription medication, cuts a trim profile, and has a darned "healthy diet" as it is. I truly believe I have inherited some generational body image dysfunction/food obsession tendencies from her. Now she's all gung ho for a Whole 30 and excited to try it. Sigh. I am not letting this steal my joy or anything, but it's landing in a weird way today. The dynamic between mothers and daughters can be very complex! Joint stiffness has bothered her in recent years. I certainly appreciate her desire to get some relief from it and will cheer her on while continuing to pay attention to my own stuff.
    Signed,
    Probably Not a Good Time to Quit Therapy
    Food journal for days 25-27.... I just stopped recording food here for a few days, because it was all sort of melding into this river of sameness. But it was all Whole 30, and tasty.
    Food journal for 1/25/21, day 28:
    Breakfast: 1 scrambled egg plus the latest batch of Very Good Brussels Sprouts and veggies
    Lunch: Winter vegetable soup with chicken sausage from the soup goddess (wish I had the recipe for that one, it was dynamite)
    Dinner: Veggies + ground beef + sauce
  6. Like
    Contessa got a reaction from OurSmallFootprint in Contessa's January reset   
    Lord have mercy, this week at work is just wrecking me. I'm trying to do the jobs of 2 people. The company has brought in a new person to help, which is good, but you know... onboarding a new person always slows you down at first. This is what's known as irony. I think that if I wasn't doing a Whole 30 right now, I would probably be rage-eating over how overwhelmed I feel, so.... yay for not doing that, I guess?
    Food journal for 1/21/21, day 23:
    Breakfast: Ground beef plus veggies plus sauce
    Lunch: Avocado-chocolate smoothie
    Dinner: Last of the coconut chicken curry with Very Good Brussels Sprouts* and balsamic aioli dipping sauce**
    *Friends, the secret of deilcious brussels sprouts is just nuking them within an inch of their little sprouty lives! This ultra simple recipe from Cooks Illustrated yields delicious sprouts with perfect tender/crispy texture. As with all Cooks Illustrated recipes, it's a tad fussy, but also worth the fuss.
    *VERY GOOD BRUSSELS SPROUTS
    2 ¼ lbs  Brussels sprouts, trimmed and halved     3 tablespoons olive oil     1 tablespoon water    Salt and pepper Serves 6 to 8
     
    If you are buying loose  Brussels sprouts, select those that are about 1½ inches long. Quarter  Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.
    1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss  Brussels sprouts, oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
    2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until  Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with salt and pepper to taste, and serve.
    **BALSAMIC AIOLI DIPPING SAUCE
    Put some mayonnaise into a fancy little bowl. Drizzle just a few drops of balsamic vinegar into the oil. Stir with a spoon. Dip sprouts and enjoy.
  7. Like
    Contessa got a reaction from OurSmallFootprint in Contessa's January reset   
    Food journal for 1/22/21, day 24:
    Breakfast: Ground beef, 1 scrambled eggs, veggies, sauce
    Lunch: Veggies and chicken and sauce
    Dinner: Veggies and chicken and sauce (with the sophisticated dipping sauce, naturally)
  8. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    Food journal for 1/22/21, day 24:
    Breakfast: Ground beef, 1 scrambled eggs, veggies, sauce
    Lunch: Veggies and chicken and sauce
    Dinner: Veggies and chicken and sauce (with the sophisticated dipping sauce, naturally)
  9. Like
    Contessa got a reaction from stealthstitcher in Contessa's January reset   
    Lord have mercy, this week at work is just wrecking me. I'm trying to do the jobs of 2 people. The company has brought in a new person to help, which is good, but you know... onboarding a new person always slows you down at first. This is what's known as irony. I think that if I wasn't doing a Whole 30 right now, I would probably be rage-eating over how overwhelmed I feel, so.... yay for not doing that, I guess?
    Food journal for 1/21/21, day 23:
    Breakfast: Ground beef plus veggies plus sauce
    Lunch: Avocado-chocolate smoothie
    Dinner: Last of the coconut chicken curry with Very Good Brussels Sprouts* and balsamic aioli dipping sauce**
    *Friends, the secret of deilcious brussels sprouts is just nuking them within an inch of their little sprouty lives! This ultra simple recipe from Cooks Illustrated yields delicious sprouts with perfect tender/crispy texture. As with all Cooks Illustrated recipes, it's a tad fussy, but also worth the fuss.
    *VERY GOOD BRUSSELS SPROUTS
    2 ¼ lbs  Brussels sprouts, trimmed and halved     3 tablespoons olive oil     1 tablespoon water    Salt and pepper Serves 6 to 8
     
    If you are buying loose  Brussels sprouts, select those that are about 1½ inches long. Quarter  Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.
    1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss  Brussels sprouts, oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
    2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until  Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with salt and pepper to taste, and serve.
    **BALSAMIC AIOLI DIPPING SAUCE
    Put some mayonnaise into a fancy little bowl. Drizzle just a few drops of balsamic vinegar into the oil. Stir with a spoon. Dip sprouts and enjoy.
  10. Like
    Contessa got a reaction from stealthstitcher in The Long Haul   
    You have perfectly highlighted a mental tug-of-war I'm starting to get into. "After this Whole 30 is over, I'll have a boba tea." "After this Whole 30 is over, I'll put ice cream back in my freezer." It's depressingly easy for human beings to forget their past (even their very recent past — feeling low-energy and wobbly after carelessly consuming just such foods only a few weeks ago). I have thought for some time about simply cutting out some foods from my diet, period. I know people who don't eat "recreational sugar," for example, or friends who just don't go near white flour. It's a liberating thought. If we know we're going to feel terrible when we eat these foods, maybe let's just... not eat them?
  11. Like
    Contessa got a reaction from ShadowInTheKitchen in The Long Haul   
    You have perfectly highlighted a mental tug-of-war I'm starting to get into. "After this Whole 30 is over, I'll have a boba tea." "After this Whole 30 is over, I'll put ice cream back in my freezer." It's depressingly easy for human beings to forget their past (even their very recent past — feeling low-energy and wobbly after carelessly consuming just such foods only a few weeks ago). I have thought for some time about simply cutting out some foods from my diet, period. I know people who don't eat "recreational sugar," for example, or friends who just don't go near white flour. It's a liberating thought. If we know we're going to feel terrible when we eat these foods, maybe let's just... not eat them?
  12. Like
    Contessa reacted to stealthstitcher in The Long Haul   
    I know it's just that she's worried, but some days hearing about the importance of fat free milk and raisin bran for the calcium, iron, and fiber (can't get those from meats and vegetables, you know!), or the dangers of red meat, egg yolks, and all fats, drives me crazy! The 90s have a lot to answer for ...
    Yesterday was almost too calm! But I got a lot of cleaning done. The house needed it - I don't think I'd done a really thorough cleaning since before Christmas. After my cleaning binge I didn't feel like cooking much so I just made eggs and vegetables. Eggs and vegetables are my "I'll just have a sandwich" of whole30.
    My breakfasts and lunches are incredibly repetitve, but for some reason that doesn't bother me at all. I have eggs and broccoli almost every morning, and I make a big pot of some meat and vegetable soup for the week for lunch. I do mix up the soup, typically using either beef or chicken and whatever vegetables and seasonings I have on hand that appeal to me. This week I have a chicken and tomato taco soup with some brussels sprouts and carrots that needed used up. I wasn't sure how it was going to turn out - brussels sprouts and chicken taco seasonings? But it actually worked quite well. 
    Another NSV I'm particularly noticing this time is how I don't feel desperate for meals. I get hungry, but I don't have that "how am I going to survive another two hours until lunch?" feeling. When I'm not eating in a whole30 way, I get to the point where I want a snack about once an hour. I think part of it is just habit, but part is that it really is so important to get enough protein and fat to keep from feeling hungry all the time. 
    I'm also noticing how much pressure is off since I've decided to do this longer term. There's no, "in three weeks, I can eat ___" and trying to figure out how I'll manage to limit those foods to reasonable amounts and not end up back where I was. I know people say this isn't sustainable for ever, and I definitely see that perfect compliance isn't, but I feel that for me saying, "no, that's just something I don't eat" works better than trying to be moderate. 
  13. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    Hmmmm.... I wonder where my entry for yesterday's food went. It was all good Whole 30 stuff. I have so many tabs open on my browser this week that I've started to confuse myself and write over drafts. Alas! Will democracy be safe if it never knows that I spent yesterday eating protein, vegetables, and sauce?!
    Food journal for 1/20/21, day 22:
    Breakfast: Chicken plus veggies plus sauce; coffee with almond milk
    Lunch: Ground beef + shredded veggies
    Dinner: Paleo chicken soup from the soup goddess
  14. Like
    Contessa got a reaction from stealthstitcher in Contessa's January reset   
    Hmmmm.... I wonder where my entry for yesterday's food went. It was all good Whole 30 stuff. I have so many tabs open on my browser this week that I've started to confuse myself and write over drafts. Alas! Will democracy be safe if it never knows that I spent yesterday eating protein, vegetables, and sauce?!
    Food journal for 1/20/21, day 22:
    Breakfast: Chicken plus veggies plus sauce; coffee with almond milk
    Lunch: Ground beef + shredded veggies
    Dinner: Paleo chicken soup from the soup goddess
  15. Like
    Contessa got a reaction from stealthstitcher in The Long Haul   
    Just wanted to say that I relate to this state 100%! Good on you for staying on plan after a gnarly day.
    "Mom, did you know that almonds and leafy greens contain tons of calcium?"
    Hope today goes more smoothly for you
  16. Like
    Contessa reacted to ShadowInTheKitchen in The Long Haul   
    I'm sorry @stealthstitcher you had such a crappy day. I smiled when I read how you cooked that lovely dinner and your healthy NSV's sound perfect.  Wishing you a much better day today, and another delicious dinner this evening.
    @Contessa I love your reply to the calcium snip.  Let's all keep that in our back pockets for when such a comment surfaces again.  
  17. Like
    Contessa reacted to stealthstitcher in The Long Haul   
    Yesterday did NOT calm down. I ended up working late in order to repair a giant rip someone had torn in the stage curtains and it was an extremely tedious and time consuming repair job. So I decided to let the faucet drip for another day and used my truncated evening to cook a good supper and relax a bit. Definitely a wise choice. I was tempted to go off plan following such a frustrating day but I knew nothing short of half a large pizza and a bag of chocolate would be satisfying, so instead I had the salmon, red potatoes, and broccoli/cauliflower I had planned. And it was pretty gosh darned good. I also had some fresh raspberries I'd been saving for just such an occasion. 
    I continue to have no real cravings (I wanted junk food out of grumpy laziness yesterday), no headaches, and better-fitting pants. 
    Talked to my mom and mentioned something about not eating junk food ... she said, "Are you on that low calcium diet again?! Women need dairy!" Sigh ... 
  18. Like
    Contessa got a reaction from MadyVanilla in Here's To Success   
    I'm glad you're on the path to feeling better!
  19. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    Food journal for 1/18/21, day 20:
    Breakfast: spinach-avocado turkey burger, potatoes, broccoli, sauce
    Lunch: Coconut chicken curry with butternut squash and cauliflower rice
    Dinner: Oven fries & ketchup, pulled chicken, broccoli, and sauce
  20. Like
    Contessa got a reaction from ShadowInTheKitchen in Shadow’s May 2020 Whole30   
    Sounds like you are going strong! Believe me, if I was in your household, I would happily partake of that shepherd's pie Wishing you ongoing NSVs and good eating.
  21. Like
    Contessa got a reaction from stealthstitcher in Contessa's January reset   
    Man. Grinding away over here. I wish my cravings were not as gnarly as they are, here on Day 19. I've really been honoring the program. Usually my cravings have been crippled by this point. And okay, watching Gilmore Girls this month has probably not helped my situation. That show is a serious junk food extravaganza. The pizzas! The Chinese take-out! The platters of burgers and fries at Luke's Diner! I hold Lorelai personally responsible for these cravings.
    Food journal for 1/17/21, day 19:
    Breakfast: 2 eggs fried in the coconut curry sauce from yesterday
    Lunch: coconut chicken curry with butternut squash and cauliflower rice
    Dinner: Ground beef with sauce, mashed potatoes, steamed broccoli
  22. Like
    Contessa reacted to ShadowInTheKitchen in Shadow’s May 2020 Whole30   
    Day 12, Sunday January 17, 2021
    M1: l/o spaghetti squash; kale; onion; l/o south-west pork; egg; salsa
    M2: l/o potatoes & onions fried in ghee, green beans, 1/4 bratwurst, walnuts and raisins
    M3: veggie confetti cauli-rice with sauteed chicken strips
    M1 was uninteresting except that I felt pleased to be using up healthy leftovers rather than throwing them out.  I took solace in knowing that my next meal was not far off and would taste better.  I'm wondering how I ever came to think that every meal must be a gastronomical feast fit for royalty.  
    My stomach was feeling uneasy at lunch so I had a small lunch which happened to also not taste great.  Maybe I have a stomach bug but I hope its just my gut flora adapting to the elimination of short chain carbs and the huge increase in vegetables.  I'll have soup for supper if this continues through the day.
    My energy level is still not great but I did spend a few hours this morning cleaning around and under the fridge and stove and it feels much better to me now.  This continues my kitchen cleaning streak this week.
    NSV: I slept 8 hours without insomnia. Unfortunately I didn't wake up feeling very rested.  
    NSV: I didn't snack between meals today, I didn't even feel drawn to snacking.
    NSV: I haven't had any major food cravings since I began this Whole30.  
    Pasta sauce for dinner tomorrow night is prepared and I made a 4-portion shepherd's pie for myself to eat over the next four days (nobody else in my house eats it willingly).  I also have a serving of soup thawing in the fridge so I can rest easily knowing tomorrow's meals are already prepared.  Dinner is the only meal that I cook for my husband and grown daughter, they sort their own breakfast and lunch.  This is the time in my W30's that I usually struggle with food boredom, so having a plan will help get me through this.  
     
  23. Like
    Contessa got a reaction from LadyWolf0926 in Contessa's January reset   
    Man. Grinding away over here. I wish my cravings were not as gnarly as they are, here on Day 19. I've really been honoring the program. Usually my cravings have been crippled by this point. And okay, watching Gilmore Girls this month has probably not helped my situation. That show is a serious junk food extravaganza. The pizzas! The Chinese take-out! The platters of burgers and fries at Luke's Diner! I hold Lorelai personally responsible for these cravings.
    Food journal for 1/17/21, day 19:
    Breakfast: 2 eggs fried in the coconut curry sauce from yesterday
    Lunch: coconut chicken curry with butternut squash and cauliflower rice
    Dinner: Ground beef with sauce, mashed potatoes, steamed broccoli
  24. Like
    Contessa reacted to ShadowInTheKitchen in Contessa's January reset   
    Poor Lorelai. :-) 
    I love Gilmour Girls!  Grats on sticking with the plan.
  25. Like
    Contessa got a reaction from ShadowInTheKitchen in Contessa's January reset   
    Man. Grinding away over here. I wish my cravings were not as gnarly as they are, here on Day 19. I've really been honoring the program. Usually my cravings have been crippled by this point. And okay, watching Gilmore Girls this month has probably not helped my situation. That show is a serious junk food extravaganza. The pizzas! The Chinese take-out! The platters of burgers and fries at Luke's Diner! I hold Lorelai personally responsible for these cravings.
    Food journal for 1/17/21, day 19:
    Breakfast: 2 eggs fried in the coconut curry sauce from yesterday
    Lunch: coconut chicken curry with butternut squash and cauliflower rice
    Dinner: Ground beef with sauce, mashed potatoes, steamed broccoli