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kissangelgirl
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Weight History
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17 May 2020
So for the past 63 days (and counting) hubby and I have been unable to open our doors (nonessential retail & Tattoo studio) so we've been keeping busy with the things most everyone has been up when there's no work to go to.
House has been spotless and we're having a lot of fun in the kitchen.
But if any of you know me and my history, I've been an avid food journal logger for quite some time.
My involvement here at FS has been scarce.
I'm not gonna lie, it feels kinda nice!
It also feels very weird.
It seems as though NOT having structure has heavily influenced my daily visits here as well as my daily regime of activities. You would think by having MORE time, one could spend hours & hours here LOL. Anyway, good news is that there was only a 3 pound gain since this stay-at-home order! These pounds seem to come and go every few days, so I'm not even considering this a setback. We're maintaining through mindful eating. Feels very empowering as it proves I can manage to stay in control without being SO dedicated to logging.
That said, I'm thinking about continuing with my logging when we get back to work. I'm sure it will all fall back into place and my daily routine.
Not FS related -- but I wanted to share -- I hope it makes someone smile who might need it during these weird times. Painting brings me such great peace.
(8 comments)
17 May 2020
I was gifted 2 DZ farm fresh eggs.
We had just bought 2 dozen eggs from the grocer so I decided to make frittata muffins since they can be frozen
Egg, bacon, mini heirloom tomatoes, sharp cheddar, onion
(15 comments)
05 May 2020
Shrimp & fish tacos 🌮🦐🐟
Lime, Sriracha, honey shrimp
seared cod
spicy slaw
green onion
low carb tortilla
Happy Cinco'th!
#taco #fishtacos #shrimpgang #cod #coronapremier #corona
(4 comments)
20 April 2020
Hot wings & Beer!
(3 comments)
19 April 2020
Recipe idea courtesy of Dragslist!
Layered zucchini bake. I plan to enter this as a recipe in the
"My Cookbook Feature" here on FS. I love entering recipes there
so they can be divided into servings without a whole lotta guesswork.
Thanks again Bill!
(my recipe) only because I incorporated the same technique as when I make lasagna.
Layered Zucchini Bake
2 med/large zucchini, sliced
1/2 lb. ground beef
1 lb. sweet Italian sausage
1 24oz jar pasta sauce, of choice (I used Barilla Marinara)
10 oz. can diced tomatoes (garlic & olive oil)
8 baby bell mushrooms, sliced (optional)
3 c shredded Mozz
1/4 c grated parm cheese
Pepper to taste
Basil to taste
Red Pepper flakes to taste
9x13 baking dish
Zucchini was sliced using mandolin for consistency
Layer as you would lasagna
Sauce, mushrooms, meat, zucchini, pepper & basil, parm, mozz, repeat.
Top with remaining sauce.
Bake @ 375 for 1 hour
Final 10 min, sprinkle more shredded mozzarella
This makes a big batch so portions can be frozen if needed.
(8 comments)
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