Hi everyone! As we slim down after the massive feasts many of us took part in, I present to you a number of guest bloggers in the coming weeks who will get you to think out of the box about cooking and eating. The first one is by Mary Lou who will discuss her days in the sisterhood and the convent diet that helped her keep her weight off! by Mary Lou Reid Here’s how I lost 50 pounds and kept it off for 50 years without doing any yo-yo dieting in between. I entered a convent at age 18 as a very overweight, insecure but idealistic teenager determined that devoting my life to God would mean living the perfect life. I had no thoughts of losing weight. I simply entered the convent and followed the program. The food “program” was nothing special. After all, nuns take a vow of poverty so we weren’t eating pheasant under glass…maybe baked chicken. This is exactly one of the keys to success: eat what you know, like and can afford. Change is hard. No one can follow “hard” for a lifetime. Our meals included basic food groups plus a bit of sugar. We had dessert after lunch and dinner plus homemade sweet rolls on Sunday morning. Voila – principle #1 – Always Eat Dessert. Here’s why eating dessert works: something yummy and decadent finishes the meal and takes away the craving for seconds. How many times after eating a slice of chocolate fudge cake have you said to yourself…I think I’ll have another serving of chicken and dumplings? Probably never. And now, for those of you who say, “How many slices of chocolate cake can I eat?” Or as one lady asked, “how many rows of thin mint girl scout cookies can I eat in a box?” Here’s the bottom line: if you eat less, one row of cookies instead of two for example, you will lose weight. In time you will be satisfied with only 2 or 3 cookies; cut back gradually and you can do it for a lifetime. Because eating dessert is not only allowed but prescribed, the guilt of eating what you love is gone. Guilt goes away and another holy habit for permanent weight loss principle kicks into place, “after me you come first,” which means take time for yourself…how about slipping away to the spa after some no longer forbidden dessert? RECIPE FROM THE CONVENT: Refreshing Cantaloupe Soup by Sister Kate Hendel, BVM INGREDIENTS: 1 medium sized cantaloupe, 1 c. cottage cheese, minced fresh cilantro leaves (dried may be substituted) INSTRUCTIONS: Peel cantaloupe and remove seeds. Place melon in a food processor with cottage cheese. Mince several fresh cilantro leaves, add to mixture and blend until smooth. This refreshing soup may be served immediately or chilled.
Hi everyone! I am so very excited to share a special treat with you for the upcoming holiday season. We all know what Dulce De Leche is. It is an Argentine delicacy in our chocolate, our ice cream and is often sold in specialty shops for a lot of cash.
I discovered on the internet that there is a very easy way to make your own dulce de leche and to be the crafty person you’ve always wanted to be at the same time! How often does an opportunity like this come along?
Make this with your kids and they’ll think you’re the coolest. Pair it with brie on crackers and you will be the hostess with the mostest. If your guests don’t rave about this, I would suggest inviting different folks next time. Ain’t nobody got time for that!
Homemade Dulce De Leche with Brie and Crackers:
one can of sweetened condensed milk (try to get a brand with no high fructose corn syrup like Carnation which is just milk and sugar)
One crock pot
optional: brie and crackers of your choice-I like Pita Chips
Remove the label from the can of condensed milk
Place the can in your crock pot and add enough water so the can is covered by at leats an inch with water
Cover the crock pot and set it to slow cook overnight for 10 hours
In the morning, remove the can,let it cool and then open the can with a can opener
Remove the delicious contents of the can and store in a glass container and EAT IT!
Can serve spread on a cracker and topped with cheese, with ice cream or with a spoon!
Hi everyone! This blog post will be an ode to chili. I rarely make chili even though it is easy, healthy and delicious. Chili is kind of like that old friend you may take for granted because she is always there but in the background. It’s just not right. Chili deserves her day in the sun (yes, Chili is a woman).
I was inspired to make some easy chili to warm up when I saw my friend Jacquie whipping some up in her kitchen the other day.
I promise to never take chili for granted again. Thanks, Jacquie (and Chili).
Take Back the Chili:
1 28 oz. can peeled, plum tomatoes
2 cups cooked black beans
2 cups cooked kidney beans
1 can cooked pinto beans (15 oz.)
1/2 cup frozen (organic) corn
1 1/2 TBS chili powder
1 4″ cinnamon stick, broken in 1/2
1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
1 cup water
In a big pot, add all the ingredients and stir.
Simmer until the chili is as thick or thin as you like it. Keep tasting it to see if you need to adjust seasonings-hey, it’s your chili not mine!
Add a dollop of sour cream or 0% fat Greek yogurt to each bowl, shredded cheese, onions, chopped cilantro or any other garnish you like.