New beginnings....Again.

 

 

     Once again, some major changes are happening in my life.  My family and I are moving yet again, to a south-eastern suburb of Phoenix. (The face of the sun)......in less than 3 weeks! My mind is so filled with plans, questions, doubts, that my brain is buzzing and won't shut off. However, Ive been here before and made it through, so surely I can do it again.

     So I had my follow-up doctor's appointment today. I did lose a little bit of weight but not as much as I had hoped:/ There were concerns from the doctor regarding my diabetes, so I need to step up my healthy eating, stick to my meal plans and get moving!

     My coping skills are pathetic so I'm struggling with all that's going on. When I get overwhelmed and over-stressed, I just want to shut down and not think about anything. Unfortunately, that does not make anything better. I need to focus on the positive aspects that change can bring. New beginnings can be restorative! Until I can make a list of the positive things, I'll just share more recipes with you....these are low carb and from the blog of a woman who is post weight-loss surgery. Check out her site!

 

http://theworldaccordingtoeggface.blogspot.com/2010/11/weight-loss-surgery-friendly-party.html

 

She has recipes that include roasted vegetable mini quiches and pepperoni-ricotta muffin cups! Yum! 

 

 Check out these great Baked Zucchini Chips!

 

 



 

Source: tablefortwoblog.com via Darcy on Pinterest

Zucchini Chips

Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours
Ingredients:

1 large zucchini

2 tbsp. olive oil

Kosher salt

Instructions:

1. Preheat oven to 225 degrees. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
3. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
4. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
6. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
7. Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
8. Let cool before removing and serving.
9. Keep in an airtight container for no more than 3 days.

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This delicious recipe brought to you by Table for Two
http://www.tablefortwoblog.com/2012/08/06/zucchini-chips/

“Until one has loved an animal a part of one's soul remains unawakened.” Anatole France

  "The one absolutely unselfish friend that man can have in this selfish world, the one that never deserts him, the one that never proves ungrateful or treacherous, is his dog... He will kiss the hand that has no food to offer; he will lick the wounds and sores that come in encounter with the roughness of the world...When all other friends desert, he remains." -George G. Vest-
Speech in the U.S. Senate, 1884

Today is a very difficult day for our family. Our beloved English Mastiff, Bear, has declined in health to the point where we feel that it was best to have him put to rest. I never imagined how much of a difficult thing it would be to do or how deep the sorrow would run. He was such a "larger than life" personality. You will be missed, our sweet baby boy.