UnFatty Gaby

UFG Not-So-Devilish Eggs

2013-05-17T11:08:00.000-04:00

Friday!!!!!
Happy Friday friends! Lots to update you on - sorry I've been so quiet! I'm 25lbs down so far and am really seeing a difference from the UFG Bridal Boot Camp. My arms are getting toned and I'm definitely losing inches! All good things.
I got myself a part time jobby at a gym! I haven't had time to work out there yet, since the Mailman and I have been nonstop.

Side note: I feel like I say that all the time. In fact - I just got the following text from the Mailman: "I'm a different kind of exhausted today. Like, I need a week off from any activity exhausted." I believe we've over-extended ourselves. I could barely get out of bed this morning. The worst part? There's no signs of things slowing down until the end of June! Fingers crossed for a more relaxing July!

Back to the part time job. It's at Plexus Fitness in Wilmington. The staff and the members could not be more awesome and I'm pumped about it. I don't even see the money from it - it goes right into the wedding account! Easy job to help pay for the wedding, and an easy job to keep afterwards to have fun money! Snaps all around.

In other news: I'm on the hunt for a non-dairy, sugar free all natural protein! Is Pea Protein the answer to my prayers? Any UFG'ers out there who have tried it? Give me your thoughts in the comments!

We had a great Mother's Day this past weekend. I made these Not So Devilish Eggs and they were a hit! Of course there's a secret ingredient and OF COURSE it's cauliflower! I love pureeing cauliflower into things almost as much as I love Chia seeds. You're friends will never know these deviled eggs are actually angelic! This makes a big batch - 18 whole eggs, so you'll be ready to feed a crowd! Recipe after the jump!

Ingredients:
18 hard boiled eggs - cooled
1/2 plus a few tbsp pureed cauliflower
1tbsp mayo (I use the kind made with olive oil)
2 tsp dijon mustard
4 1/2 of the egg yolks
1 tbsp relish
pepper to taste
sprinkle paprika

Bake your eggs to hard boil (see recipe link above!) and plunk them in an ice bath to cool. De-shell and cut in half. Discard all the yolks except for 4 1/2 of them.
I used frozen cauliflower - a few ounces of it should get you enough. I thawed it and then pureed it with the mayo until it was creamy. In a bowl, mix the egg yolks, cauliflower puree, mustard, relish, and pepper. Use salt if you must - but make it a good sea salt and not table salt! Mix until creamy. Taste for seasoning and add accordingly.

Put the mixture in a zippered sandwich bag and cut the tip. Add a little to each egg until it runs out! Sprinkle the top with paprika and serve.

Magic Bullet Hi-Speed Blender / Mixer System (Google Affiliate Ad)
Dash Egg Cooker (Google Affiliate Ad)

Coconut Chicken with Mango Chutney

2013-05-01T08:43:00.000-04:00

Happy Wednesday, UFG'ers! The week is half way done and it's the first day of May! That means Monday starts a new month of UFG Bridal Boot Camp.
This month's boot camp features weights and an exercise ball. Double the core workout! You're going to do 5 reps of the following: 15 chest presses, 10 skull crushers, 15 hip raises and 10 leg raises. All on the exercise ball, twice a day. Here's the download (with pictures!)

On to today's recipe. This was enthusiastically Mailman approved. It. Was. Amazing. I searched high and low for unsweetened coconut that wasn't crazy expensive (I'm lookin' at you, rip off natural food stores...). FINALLY I found it at Giant! This stuff is dehydrated shredded coconut - and because it's dehydrated (meaning all the coconut milk is sucked out) it's 40% less fat on top of being unsweetened! It's a UFG win!

The second trick is using pumpkin pie spice in the chutney. It's all the spices you need - so no need to spend the money and buy them all separately!
Next up for me is definitely coconut shrimp - so stay tuned! Recipe after the jump....

Chicken:
Ingredients
1.5 lbs Boneless Skinless Chicken Breast, cut into strips
2 tbsp Coconut Oil (1 per batch)
3/4 cup unsweetened shredded coconut
1/2 cup + few tbsp Fat Free yogurt (read your labels! It should only have 3 ingredients!)
Pepper to taste

Cut the chicken into strips. For me, it yielded 8 strips (1 UFG serving and 1 Mailman serving, haha) Dredge the strips in the yogurt, then the coconut (with pepper added) - shaking off any excess. Brown them for about 3-5 mins per side in the pan with the coconut oil. I was able to do 4 strips at a time, 1 tbsp of oil per batch.
Place the strips on a wire rack on a baking sheet. Cook at 300 degrees for about 20 mins.

Chutney:
Ingredients
2 small mangos, diced (any kind will do - just not green ones, make sure they are ripe and sweet!)
2 oz raisins
1 medium onion, diced
1 inch fresh ginger, grated
1 packet of stevia
1/4 cup apple cider vinegar (get the good stuff - unfiltered! it's worth it)
1 garlic clove, finely chopped
pepper to taste
pumpkin pie spice to taste (taste throughout and add more when needed)

Add all ingredients to a small sauce pot and simmer away! Taste as you go to determine seasoning - I didn't add salt, but some people may need it. (If you're going to use salt - use sea salt rather than table salt and thank yourself later! I always keep good gray and pink sea salt on hand for when I think I need a bit more flavor.) You're going to let it simmer for around 20 mins, you want it to thicken and and soften.

Serve 3 pieces of chicken with as much chutney as you'd like (ain't nothing bad for you in there!)

La Tourangelle Organic Coconut Oil (Google Affiliate Ad)

Tennis, Anyone?

2013-04-25T11:47:00.000-04:00

Happy almost Friday, UFG'ers! It blows my mind that it's the end of April! Anyone else?

Quick little update for you: As of my last doctor's appointment, I had lost 2 inches off my waist and hips in 2 months! Very happy with my progress thus far. I'm starting to build muscle and tone up as a result of the Bridal Boot-Camp and my doctor can see the difference - as can The Mailman. All good things!

In an effort to add cardio to my workouts, The Mailman and I have started "playing tennis." Please know, I use the term playing tennis generously. We. Are. Horrible. I mean, I can only imagine what it must look like to the occasional passer-by. Hilarious, I'm sure. We are completely out of breath after an hour!
The important thing? We have fun! We've found something that we can do together, get our heart rates up, and laugh while we're doing it. We may piss off everyone else on the tennis courts, but they aren't having NEARLY as much fun as we are! (....and might I bring up, my doubles partner Annia and I were undefeated in 8th grade! We were kind of a big deal...and probably cheated....)

So that's that. A new exercise inches lost - aaaaaand an amazing coconut chicken and mango chutney recipe coming this weekend! You guys are going to flip for this one. It's amaaaaaaze.

I want to hear from you, UFG'ers! What are you doing to get some fun cardio time in?

Chia Seed Strawberry Jam & Bridal Boot - Camp Week 1

2013-04-16T11:03:00.001-04:00

Happy Tuesday, UFG'ers! Sunday was the end of UFG Bridal Boot-Camp Week 1, and it went pretty well! Let's check out my progress:

Alllllllright. So I only did one workout on Wednesday and didn't get to it on Sunday (it was a rough day...), BUT I did spend 2 hours at the gym on Thursday, so I feel pretty good about it!
Boot-Camp along with me, won't you? Download the tracker here.

On to today's recipe! My love of Chia Seeds is well documented. This jam is great. Don't expect store-bought taste, because you won't get it. This is raw! (stay tuned for version 2, where I cook the strawberries first.) Now, I ground up the chia seeds because The Mailman doesn't like the texture of them - but let me know if you try it with whole ones! This jam would be great with peanut butter, on top of banana slices, or on a light dessert!
Recipe after the jump!

Ingredients:

1 cup sliced strawberries

1 tbsp water

1 tbsp chia seeds

Stevia to taste (I used 2 tsp)

Combine all ingredients and blend in a processor (or, combine all but chia seeds and blend, then add chia seeds and stir - if you'd like to have the texture of the seeds).

Let it sit overnight, covered, in the fridge.

Then enjoy!

Remember - this only makes a little bit, because it's fresh! No preservatives like store bought jelly - so it won't stay good for long. Make only as much as you will use in a week!

UFG's Bridal Boot-Camp Begins

2013-04-05T08:53:00.000-04:00

Happy Friday UFG'ers! The weekend is here and I couldn't be more excited. The Mailman and I are going to Brooklyn to visit some of my favorite people in the world in my favorite city in the world for my birthday celebration!
So far, 30 is lookin' good!
You may remember - The Mailman and I got engaged 2 weeks ago! Well - Bridal Boot-Camp time is here. Although I've come a long way with my weight loss, it's time to kick it into high gear and get wedding dress ready!
Since we're on a very tight budget and cutting back on spending, a trainer or gym membership isn't in the cards - so here's my plan for a bridal boot-camp at home!

So what's my plan? 12 minutes, twice a day.
10 reps: 5 push ups, 10 sit ups, 15 squats.
That's it!
Here's UnFatty Gaby's Bridal Boot-Camp:

Starts on Monday! I'll list the number of reps done each day and put it in writing to hold myself accountable. Every month, I'll change up the workout! Feel free to print it out and follow along!
The Mailman is on board and has promised to totally yell at me if I don't follow the plan. Here's to getting wedding dress ready!!

xoxo,
UFG

"Potato" Pierogies

2013-04-03T11:42:00.001-04:00

Happy Hump Day, UFG'ers! Today's recipe certainly isn't authentic, but it is deeelish. The Mailman and I love pierogies and we often buy Mrs. T's because she makes a whole grain version that is lower in calories than other brands. It's a pretty fantastic treat.

Side story: When I lived in Los Angeles, my friend Danielle gave me one of my favorite housewarming presents that I still use 7 years later. I loooove my immersion blender and urge you to buy one if you don't have one - they are super handy.

Back to pierogi:
For my version, I use wonton wrappers (not in the least authentic, haha) and cauliflower to replace the potato. By mixing the cauliflower with one small potato - you still get the texture and some potato flavor - The Mailman didn't even notice it wasn't potato until I told him!
A lot of the recipes I looked at said to boil the pierogi before browning them in the skillet. Doing this yielded disastrous results for me - so mine went right into the skillet and were just fine - but boil away if it works for you!
Recipe after the jump!

Ingredients:
10 oz frozen cauliflower
1 medium potato, peeled and diced
1 small onion
1 pack wonton wrappers
1/4 cup shredded cheese (I used milk cheddar)

Boil the potato and when half done, add the frozen cauliflower. Dice you onion and cook in a skillet until almost caramelized
When potatoes are fork tender, drain the liquid out and mash with an immersion blender with the cauliflower, cheese and onions. Put aside.
Find a glass that fits the wrappers and cut about 10 wrappers at a time into a circle shape.

To assemble the pierogi:
Brush the wonton wrapper on all sides with water. Put a small spoonful of filling in the middle and fold over.
Spray a skillet with nonstick spray, or use my newest obsession - coconut oil! - and brown the pierogies on each side for about 3 minutes a side.
Serve with a light sour cream (but read your ingredients and choose carefully! no chemicals!)

I'm Engaged! (and German Cabbage Rolls)

2013-03-20T11:31:00.000-04:00

Hi UFG'ers!
Big News! The Mailman put a ring on it! This week's awesomeness includes being 20 lbs down AND a ridiculously gorgeous engagement ring! I'm beyond thrilled. I guess now it's time for UFG Bridal Bootcamp!

I spent some time in Germany in high school and ate. a. lot. ha! I think I gained about 15 pounds that summer! Fresh bologna, fresh rye bread and fresh butter - nothing's better!

My time in Germany is the inspiration for today's recipe. I recently found out that The Mailman likes cabbage! I thought he hated it - and I love it - so I never made it. Well, my friends - game. changer.

I love this recipe. It uses a bit of beer (it is German, after all!), so make sure you use a good one. No Miller or Bud Light here, ok? I used one of my favorite Witbiers, and I suggest you do the same.

In Germany, these would usually use beef or pork, but I ground my own chicken and put in some mushrooms to keep the moisture in.

Recipe after the jump!

2 - 4 lb. head of cabbage
1 lb ground chicken (I ground my own, a few thighs, but mostly breasts)
1/2 small onion, chopped
1 clove garlic, chopped
5oz diced mushrooms
1 tbsp dijon mustard (I used Chablis Mustard from Trader Joes)
pinch of marjoram
-Sauce-
1 cup low sodium, fat free chicken broth
1 cup beer (I used a witbier, I would not recommend a dark beer)
1 tbsp tomato paste

Bring a pot of water to a boil. Cut the end of the cabbage off, then cut the core out in a cone shape. You can try and detach some leaves at this point, but I found it a bit hard - so you want to put the whole cabbage in the water. Place the entire cabbage in the water and parboil for several minutes. After about five minutes, the outer leaves are loose enough to separate from the head. Use two spoons to gently tease the leaves apart. Remove them from the water and drain on towels. Try to remove about 16 leaves this way.

Now you want to mix the chicken, onion, garlic, diced mushrooms, dijon and marjoram. Use pepper to taste.
Lay a cabbage leaf on your work surface and cut the thick, middle vein out in a V-shape. It does not roll well and remains chewy.
Place about 2 tbsp of the meat mixture in a long meatball form on the thin part of the leaf and wrap like a burrito - folding the sides in as you roll it. Place toothpicks as needed to keep it together.

In a large pot, sprayed with nonstick spray, brown the cabbage rolls on both sides - then remove.
Add the tomato paste and some extra chopped onion if you have it to the pan and cook for a few minutes. Add the broth and beer to deglaze and mix well.
Add the cabbage rolls back into the pan, cover with a lid and braise for about an hour - a little less if they are less thick.
Remove the cabbage rolls to your serving dish and reduce the sauce by half, use a cornstarch slurry if needed.
Serve with sauce drizzled over the rolls.

BMI - Useful or Useless?

2013-03-11T07:00:00.000-04:00

Happy Monday, UFG'ers!

As I go through this journey with my doctor - there's one measurement that keeps coming up - BMI. BMI stand for Body Mass Index and it's considered the standard to finding the amount of fat that makes up a persons body. It's usually found by dividing your weight in pounds by your height in inches. A healthy weight is a BMI of 18.5-24.9; overweight is 25-29.9; and obese is 30 or higher.

I hate this number. Hate it. I started doing some research on what BMI really means, and if it's really accurate. Here's what I found:

Image via HowStuffWorks.com

According to NPR:

"The person who dreamed up the BMI said explicitly that it could not and should not be used to indicate the level of fatness in an individual.
The BMI was introduced in the early 19th century by a Belgian named Lambert Adolphe Jacques Quetelet. He was a mathematician, not a physician. He produced the formula to give a quick and easy way to measure the degree of obesity of the general population to assist the government in allocating resources. In other words, it is a 200-year-old hack."

Hmm.... sounds pretty shady to me.

I also read that recently, professors at Oxford University have found the BMI measurement to be inaccurate. Says Professor Nick Trefethen:

“BMI divides the weight by too large a number for short people and too small a number for tall people.”
He added: “So short people are misled into thinking that they are thinner than they are, and tall people are misled into thinking they are fatter."

Interesting!

Here's the facts: BMI doesn't take into account the difference between lean body mass and fat mass. I'm not exactly muscular - so let's be honest about the fact that my BMI is pretty much truly fat mass. However, The Mailman is heavy on the muscle. His BMI is 25.7. This, my friends, is considered overweight. Anyone who's seen The Mailman lately can clearly tell that, if anything, he needs to STOP losing weight! That's all the proof I need.

My doctor has proven herself to be wonderful. I went through 4 before I found her, after all! However, should she be basing so much of my program off BMI? Maybe not. I go by how I feel and how my clothes fit. To me, that's far healthier than going by some seemingly arbitrary mathematical calculation that seems to have very little basis in modern science.

What are your thoughts on BMI? Do you calculate yours? Do you think it's useful, or useless?

I Was Given A Challenge...

2013-03-03T10:00:00.000-05:00

Friday at work, my friend and UFG enthusiast Lauren sent me this email:

(Here's the actual recipe - it sounds amazing.)

It was at that point, I was issued my first UnFatty Gaby challenge! My response was this:

Here's the UFG Creamy Pesto

If she makes it, I'll let you know how it turns out!

Have a recipe you'd like UnFatty'd? Post it in the comments and I'll do my best!

2013 Philadelphia Get Your Rear In Gear Run/Walk

2013-03-01T09:30:00.000-05:00

Happy Friday, UFG'ers. In honor of the first day of Colon Cancer Awareness Month, I am reposting this blog. Please consider a donation!

Happy Tuesday!

Hope everyone had a great holiday weekend! I did indulge a bit this weekend - but not to the point of gaining any weight - woohoo!

Today, I have a pretty important reason to blog. I've had the pleasure of having Karin Weiner be a big part of my life. A huge part, really. Karin lost her battle with colon cancer this past August. I feel beyond blessed that I was able to be there with her and her daughters when she passed.

This year, on St. Patrick's Day, I'll be walking this race in her honor. Karin and I handed our refreshments and words of encouragement at the race last year, and I'm honored to be actually participating in this year's walk.

Think of 20 people in your life who you care about: your parents, your childhood friends, your coworkers, and even your children... Statistics say that at least one of them will develop colorectal cancer, a disease that is the second leading cause of cancer deaths in the US.

Please join me in fighting the good fight and donate:

2013 Philadelphia Get Your Rear In Gear Run/Walk

Do it for Karin, do it for me, and do it for those 20 people in your life that you care the most about.

xoxo,

UFG

Chicken Flautas

2013-02-25T09:30:00.000-05:00

Happy Monday, UFG'ers! I'm so excited to share this recipe with you this week. I hope you like spicy food!
I've been looking for an excuse to use chipotle peppers in adobo sauce. I feel like every time I turn on Food Network, they are making something delicious with them! What I wasn't aware of, is how spicy these things are! Holy cow. I only used half the can in this recipe - and I cut it with a little bit of lime juice. However, oh man what a flavor! I put the half of the can that I didn't use in the freezer and can't wait to use it again!
Now, in this recipe - you'll see I call for light sour cream. Read your labels, my friends! I recently started reading labels and really understanding what is in the food that I buy (it's why I no longer use fat free cheese - holy chemicals!). Daisy does a great job of doing a light sour cream with just cream and skim milk, as does Friendship and the best, of course, is the Trader Joes. Your sour cream should have no more than 3 ingredients - cultured cream, skim milk and active cultures. If you start seeing other ingredients that you can't pronounce - put it down. I have ONE exception to this rule - I'm a girl who loves Laughing Cow cheese wedges and I just can't find an alternative! It's all about moderation, yes?
Recipe after the jump!

Ingredients: (makes 4 servings)

8 Low Carb Whole Wheat Tortillas

1/2 can Chipotle peppers in adobo

2 medium sized chicken breasts (boneless, skinless of course!)

1/2 onion - sliced thin

4 wedges Laughing Cow Queso Fresco

4 tbsp Light Sour Cream (1 per serving)

4 tbsp Rotel (or diced tomatos with chilis - use the mild one!) - 1 per serving

Cut the chicken into thin strips. Blend the peppers with a little lime juice to cut the heat into a paste. Cover the chicken with the paste. Sautee until cooked. Preheat the oven to 425 degrees and prepare a baking dish.

While the over heat, start putting together the flautas. On a tortilla, spread half of a Laughing Cow wedge on the bottom. Place a few pieces of chicken on top, along with a few pieces of onion. Roll up like a taquito and place into the dish seam side down. You should end up with 8 flautas.

Bake in the oven for about 10-15 minutes, until brown on top. Mix 1 tbsp of sour cream and 1 tbsp of Rotel and top each portion with it (1 serving = 2 flautas).

This recipe was enthusiastically Mailman approved - so I hope you enjoy! Please let me know if you've tried them :)

Fat Is Gross

2013-02-15T10:08:00.001-05:00

Happy Friday UFG'ers! AND Happy belated Valentine's Day! Hope everyone had a wonderful time with whomever they chose to spend it with. The mailman and I usually have pretty low key Valentine's Day. We're fairly good at showing our love everyday - so we don't need a Hallmark holiday. We did go see a comedy show and have a lovely dinner. (Duck Confit Pizza! I died! Don't worry - we shared it!)

I'm happy to report that as of this blog I am officially 15 lbs down! I had my weigh-in with my doctor on Tuesday and she was thrilled. The Chia Seed Pudding has fixed my breakfast woes, and I believe is the catalyst for the week before the weigh-in weight loss bonanza (I lost 3 lbs the week before the weigh-in after having plateaued!) If you haven't tried it out yet, you really must.

After having lost 15 lbs, medically, things have changed. At the weight I was when I started this program, I was considered "moderately obese." This means my BMI was in the obese range. Now - it was in the lowest end of that range - but in that range nonetheless. My BMI is now down 2 points and I'm now considered just plain ol' overweight. A few more BMI points to go until I'm considered normal! The whole thing is crap if you ask me, but my doctor looks at that stuff, so I know about it. I just go by how my clothes fit. Everyone would be clinically obese if they went with BMI points.

The whole thing got me thinking - what does losing 15 lbs really mean?

I can't remember when I learned this little factoid - but, I've known for years that for every 1 lb you lose, you take 4 lbs of pressure off your knees. So by losing 15 lbs I've taken a whopping 60 lbs of pressure off my knees! For someone with bad knees to begin with - that's huge!

15 lbs also is one dress size. So I'm down a dress size!

Then I wondered - What does 15 lbs actually look like? Well - here it is. Fat. Is. Gross.

I'm still 25 lbs away from my goal - but seeing this picture has given me a whole new motivation. Look how much I've done already! 15 lbs of fat is totally yucky. And look at the 20 lbs! UFG'ers - even if you're just starting and at 5 lbs - you should be proud of that. Look at how much you've lost - it's amazing!

Keep going, friends - and by all means, share your stories here and on my Facebook page!

Spicy Chicken Flautas recipe coming next week - you're going to love them.

Breakfast Chia Seed Pudding

2013-02-08T09:59:00.000-05:00

Happy Friday, UFG'ers! What a month it's been so far!
Firstly, I'm 12lbs down! That's 12 pounds in 2 months, my friends. Numbers I'd never thought I'd see. It's taken an incredible amount of will power and support from The Mailman, but so far so good! Even while eating out once a week for a date night, I've still been able to lose weight.
It's amazing how far you can get with moderation. It's been a hard lesson to learn, that's for sure. I think when you're always told "No, you can't eat that" it's hard to understand that you actually CAN eat that - just in moderation. As a kid, candy and most other processed foods were off limits. I'll be turning 30 in a little over a month - it's taken that long for me to understand that I can have candy - just half of a candy bar and not 5 of them at once. There are times when the word "No" is dangerous, and I think food is one of them. Perhaps moderation would have been a easier lesson if I was allowed sweets in moderation, instead of them being treated as if they were off limits completely! (To be clear, I'm in no way throwing my parents under the bus - they're awesome - and learning this lesson as well!)
On to today's recipe, if you follow me on The Face you'll know that I started having stomach issues when I would drink my usual breakfast smoothie. It was The Mailman who actually came up with the reason - between Grad School, work, and all my extracurriculars - stress has creeped it's way back in! For me, stress = acid reflux. The smoothies were just a little too much acid for my body to handle. So I was on a mission to find a new breakfast! Oh man have I found it. I'm obsessed, friends - flippin' obsessed. If you have textural issues (think tapioca), stay away from this recipe.
If you're unfamiliar with the magical powers of Chia Seeds - education yourself here! Recipe after the jump :)

(I forgot to take ingredient pictures - so this will have to do!)

Ingredients: (makes 4 servings)
2/3 cup Chia Seeds (This is my fave brand:http://www.bobsredmill.com/chia-seed.html)
2 cups of plain soy milk (flavored milk adds too much sugar - flavor it yourself!)
1 tsp vanilla extract
sprinkle of cinnamon.

Mix all ingredients together and let it sit overnight in the fridge - or a minimum of 4 hours. The chia seeds will absorb the soy milk and the flavoring and congeal to make a tapioca like "pudding."

Top with the fruit of your choice! Right now, I'm loving using mango - but we'll see what the Farmer's Market has in store for me this weekend.

I've seen people blend 2 dates with the soy milk and use that for a little sweetness, but I think the vanilla extract adds enough. I've also seen people use coconut milk or almond milk as well. I could totally see mixing a little stevia and cocoa powder in with it and making it for a dessert! What flavors would you add to your pudding? Pumpkin in the fall? (Yesssssss!!! Pumpkin EVERYTHINGGGG!) A bit of nutmeg in the winter? The possibilities are endless! I'd love to hear your ideas in the comments.

Garlic Baked Shrimp and Fish

2013-01-23T09:50:00.000-05:00

Happy Hump Day, UFG'ers! I was down and out yesterday with the stomach flu. (and I still have it today, but had to get out of the house and go to work!) The stomach flu is going around hard core right now - so sanitize and be safe! It's pretty much the worst thing ever. I was finally able to hold down some egg noodles and butter around 7pm last night. This morning - no such luck with food. My breakfast smoothie is sitting on my desk untouched, and I'm slooooowly sipping on some herb tea. Pepto Bismal and I are BFF's.

As far as the new diet - I'm 10lbs down as of this morning! It hasn't been easy - it's taken a huge amount of discipline and will power, but The Mailman has been amazing, and I've lost more weight in the past month and a half than I ever hoped!

Recipe time! This. Is. Garlic-y. The dish as a whole doesn't cook for long, so next time I make it, I'll pre-cook the garlic, because it's practically raw as is, but maaaaaaan it's delish! Recipe after the jump!

Ingredients:
around 1lb of peeled, raw shrimp
2 10oz tilapia filets, cubed
1/2 cup panko bread crumbs
2 tbsp melted butter alternative (We use Brummel and Brown)
1/4 cup shredded parm cheese
1 tbsp dried parsley
1/2 tbsp lemon zest
juice from 1/2 lemon
1 tsp paprika
4 minced garlic cloves
2 scallions, chopped - greens only
pepper to taste

Preheat the oven to 425 degrees. Mix shrimp, fish, lemon juice, paprika, garlic, scallions and pepper. (pre-cook the garlic if you like a less intense garlic taste!) Put into a baking dish.

In another bowl, combine panko, parm, melted butter, parsley and zest until mealy, spread on top of shrimp.

Bake for about 12 minutes, until shrimp is pink and fish is cooked through.

Mustard Chicken Meatloaf Minis

2013-01-14T10:38:00.000-05:00

Happy Monday, UFG family!
How's everyone doing on those New Year's resolutions? Mine are still going strong! I indulged a bit this weekend - but am ready to hit the gym extra hard this week, starting tonight with boot-camp
How do you combat a weekend of over-indulgence?

I'm pretty excited about today's recipe - my first in awhile. The Mailman has been really into artisanal mustards (it suprised me too...), so for Christmas I got him a sampler pack from Trader Joe's - my favorite of all grocery stores! It had 5 different types of mustard - and for this recipe, I chose the Basil Mustard. Yummy.

I love that this recipe is proportioned and ready at the press of the microwave for an easy weeknight meal. Hope you enjoy!

Ingredients:
1lb extra lean ground chicken
1 egg
1 small carrot, shredded
1 small squash or 1/2 medium squash, shredded
Trader Joe's 21 Season Salute, to taste (we like a lot!)
2 scallions, greens only
2 garlic cloves, finely minced
1/4 cup Panko bread crumbs
2 dashes of Worcestershire Sauce
1 tsp of good Dijon mustard per muffin tin

Preheat the oven to 400 degrees. Mix all ingredients, except mustard.

Portion out into about 10 regular sized muffin tins. Spread 1 tsp of mustard per meatloaf.

Bake for about 20 minutes, or until chicken is done cooking.

That's it! Couldn't be easier - or more delish! By my calculations (I don't count veggies) these come in at about 140 calories per muffin!

The Battle of the Protein Shakes

2013-01-04T10:29:00.000-05:00

It's Friiiiiiiiday - and the holidays are overrrr!
Hey UFG'ers! My holiday season was so unbelievably packed this year, that I'm actually glad it's done. I can have my normal schedule back!
I hope you all had a fantastic NYE - and have some healthy resolutions in the works! I learned a valuable lesson this New Year's: when you don't eat much, you can't drink much. Snaps to The Mailman for taking care of me :)
My journey on Phentermine continues - a total of 5lbs down - including 2 gained then lost over the holidays.
Today - we'll compare protein shakes! I drink either an Atkins Advantage shake or EAS AdvantEDGE Low Carb shake for lunch everyday, along with some fruit. My reviews of each after the jump:

These shakes have been the perfect lunches for me! I decided to go the low carb route for my lunch shakes because I've found that my body just doesn't do well with carbohydrates of any sort. I've also cut the banana out of my morning fruit smoothie for the same reason. I'm seeing far more effective weight-loss without it. That's not to say that I don't have a small bit of rice or pasta at dinner time, but for me, carb free is the way to be! (I realize fruits are carbs - and I eat a ton of fruit, but there's a considerable difference in the type of carb that a fruit produces rather than a cup of pasta!)

I've tried both the dark chocolate and regular chocolate shake for the Atkins Advantage and the regular chocolate for the EAS AdvantEDGE. Honestly - I can't tell the difference between the two. I pretty much just buy which ever one is one sale. They both don't have weird gritty texture issues (and if you drink protein shakes on the regular, you know what I'm talking about!) and they don't have weird after tastes like I used to find in Slim Fast shakes. (Side note: I used to also have horrendously bad breath when I would drink Slim Fast shakes. They were NOT Mailman approved...)

Let's compare nutrition:

Atkins Advantage:

EAS AdvantEdge Carb Control:

So what major differences do we see? Not many. 50 less calories in the EAS product - for some people - that's a big deal. For me, notsomuch. 7 grams less fat in the EAS as well. However, 1 less net carb in the Atkins. But more protein by 2 grams in the EAS.

For me, the differences are minor. Both products are sold in bulk at the BJ's Wholesale club in my neighborhood - and I recently just stocked up on both with coupons. Between the fruit serving and the shake for lunch - I'm full until dinner every day!

Let's hear it, Unfatties - what do you think about these options and do you have one that works best for you?

I've been MIA (again) - here's an update!

2012-12-17T11:47:00.000-05:00

Happy Monday, UFG'ers. I've gone MIA again, I'm sorry! The holidays this year have been NUTSO for me! It's been so busy, that my Mom and I actually had competing holiday get togethers yesterday!
The good news is that my Christmas shopping is done and on December 27th - my schedule frees up and I'll actually be able to experience some much needed free time!
I haven't, however, been so elusive (illusive? I never know which one to use...) on my Facebook page - so be sure to check it out!
As always, there's a lot going on! Update after the jump...

My battle with dieting and weight loss has been no secret. Four doctors later, finally, some solutions! The medical profession baffles and amazes me at the same time. I went through numerous unnecessary procedures, purely because Doctor #1 and #2 couldn't just sit there and listen to me. They could have cared less about what my actual symptoms were and the words that I was saying, and was just going from patient to patient to get their co-pays. Not OK, doctors of the world. I sit here now with medical bills that could have been avoided. Doctor #3 - a specialist, wasn't much better at the listening thing.

Finally - Doctor #4 (well, Nurse Practitioner..) has been the answer to my prayers! I went in at my wits end and already expecting to be brushed off. I was seen early (!), treated with respect, and listened to. The appointment was 45 minutes long - and I ended it because I had to get to work, not the doctor. It was amazing. She sat there, and handed me tissues as I cried (OK...sobbed...) to her about all the lab tests I had gone through and my frustration at nothing working. She did not hand me an unnecessary piece of paper about nutrition, she did not tell me that I should just get bariatric surgery (that was the first response by Doctor #2...), and she did not blindly write a lab sheet up for tests.
She asked me pointed questions, and wondered why no other doctor had asked them. I took a last round of lab tests that should have been done months ago. Then, the best part of the appointment. "If these tests come back normal, come back, we will talk about them, and we will put together a plan to fix this."
Amazing. No one had even offered me any kind of future plan before.

The tests came back normal, and now, we have a plan. It may not be a plan that I like, but it's a plan, and it's working, and the Doctor is still on my side and listening.
I'm on Day 6 of using Phentermine. This is not a solution that I am taking lightly. It's a highly controlled substance on which I will be monitored. The fact is that my metabolism is painfully slow - this pill will help that. It will help me learn when I am full. I've lost 2lbs so far and my daily diet looks something like this:

Breakfast:
Smoothie with nonfat yogurt, frozen fruit (lately strawberries and mangoes), either aloe juice or green tea, and chia seeds.
Lunch:
Atkins Shake (I'm not on the Atkins diet, but my body doesn't handle carbs well, and this shake has the least amount.. review to come soon!)
Piece of fruit
Dinner:
Lean protein, veggies, maybe a starch if I'm feeling hungry.

The side effects of the pill are tough. I'm sometimes nauseous and in a fog, and I haven't slept well since I started it - but 2lbs in less than a week? I'll deal with the side effects. I keep almonds at my desk if I need to munch on something throughout the day - but lately I've been too nauseous to want any kind of snack.
The smoothie in the morning has been the secret to my success, I think. It really does fill me up - and it's so easy to get together the night before and then quickly blend in the morning. I highly recommend finding a smoothie recipe that does the same for you!

I don't recommend everyone running to their doctors and asking for this pill. This pill became the only solution that was left - and one that has only been done because I felt that I'd be facing some serious health issues if I didn't find something that would work, and work quickly. I'm sure I'll be updating periodically on how Phentermine is affecting me and I'll certainly still be cooking!

I'm hoping to finally be able to share actual weightLOSS stories on here from now on instead of weight gain - and I look forward to hearing yours!

Baked Brie Bites

2012-12-03T12:39:00.000-05:00

Happy Monday, UFG'ers!
This weekend marked the 3 year anniversary for The Mailman and I. We celebrated at a mustache party. This is what love looks like, friends:

The holiday season is full of entertaining. These Brie Bites will be perfect additions to your holiday party! I served them for my book club and they were a huge hit! The jam I used was delish homemade peach jam from my Mom - but it's easily substituted with apricot sugar free jam from Smuckers! This recipe is chock full of ingredients from Trader Joes. If you were wondering what an Unfatty might want for Christmas - I would recommend this:

Recipe after the jump!

Ingredients:
1 box min fillo shells - premade
Handful of dry roasted almonds - chopped or ground
1 tsp per cup of Sugar free jelly (apricot, peach or raspberry work best)
Light Trader Joe's Brie Cheese wedge - cut into 1inch cubes

Preheat oven to 350 degrees. Place fillo shells in mini cupcake tin. Cut brie into 1 inch cubes (i leave the rind on, but some take it off) and put in shells. then add 1 tsp of jelly per cup, and sprinkle ground almonds on top.

Bake in oven for about 10 mins, or until brie is melted.

Review: Trader Joe's Reduced Guilt Brownies

2012-11-21T08:53:00.000-05:00

Happy Thanksgiving, UFG'ers! Do you have plans to stay healthy this holiday? You should - and you CAN with today's review! These are pretty much my new favorite thing.
Life is busy as usual in the UFG household. I've found a new doctor who is really sitting down and listening to me and we have a new plan of attack for Mission Why Can't Gaby Be UnFatty! I'm very excited to be going to Progressive Health of Delaware and appreciate their approach more than they know.

On to today's review. These. Are. Awesome. I made them into brownie bits for a book club meeting and they could not have come out better. TWO INGREDIENTS! And - you can pronounce everything in the box mix! There are even instructions for a single serving size. Incredible. Instructions after the jump:

Ingredients:
2/3 cup nonfat vanilla yogurt
1 box Reduced Guilt Brownie Mix

Preheat oven to 350 degrees. Combine ingredients - mix until a THICK, shiny batter is achieved.

I put mine into a mini-muffin tin. Perfect for portion control (and parties!). Bake for about 25 mins and let cool.

Now - what's important to remember about these is that they are FAT FREE - not sugar free. The first ingredient in the mix is sugar. It's hard to get one without the other. However, whole wheat flour and egg whites are among the other ingredients. This is a really great product. The brownies come out chewy and delish. They were both bookclub approved and Mailman approved!
Here's the nutrition info on the box:

Happy happy Thanksgiving UFG'ers! Have a safe, happy and HEALTHY holiday!!!!

Shredded Ranch Chicken

2012-11-06T07:00:00.000-05:00

Happy Election Day, UFG'ers! I hope you take the time to get out and vote today. No matter which way you lean, it's an important thing to do!
Between weddings, babies, and family and networking functions, The Mailman and I have been busy as usual! I'm still loving my classes that I'm taking, but felt like I needed a little more. So, if you follow me on Facebook you know, I bought an under the desk cycler! I'M SO PUMPED ABOUT IT! Last night, I cycled during Wheel of Fortune and brought it to work with me today. Check it out:

Today's recipe is awesomely versatile! After shredding the chicken, there's numerous things you can do with it! I put it over salad, added greek yogurt and made ranch chicken salad, warmed it up and put it in a low carb tortilla with some shredded cheese, and added it to some Shirataki noodles with some fat free cream cheese for ranch chicken pasta! Yummy yummy! Recipe after the jump!

Ingredients:
2 medium to large chicken breasts
2 tbsp dried parsley
1 tsp dill
1 tsp garlic powder
1.5 tsp onion powder
1/2 tsp Italian Seasoning blend
1/2 tsp pepper
pinch of salt

Add all ingredients in crock pot with a few tbsps of water. Cook on low for 4-5 hours, until cooked through and shreds easily. Shred with two forks, or wait to cool and shred with fingers. Store in refrigerator for up to a week.
How easy is that!? You're going to love it.

Group Classes > The Gym

2012-10-23T16:06:00.000-04:00

Oh hey UFG'ers! So... I've been taking classes. The above picture is the story of my life.

So.. the first class I took was TurboKick with Joanie Fit. I'm in love. Although I no longer take it with Joanie (money's tight, y'all), she is amazing. TurboKick is amazing! A fast paced, ass-kicking, sweat-inducing workout. Joanie is incredibly motivating. She also does a bootcamp and some other classes. So definitely check her out if you're in the area.

To say I was nervous during my first workout with Joanie is an understatement. I got out of my car, shook her hand, and immediately had verbal diarrhea about how out of shape I was. I practically cried before the class even started. It was hot, and the class was outside. I almost died- and I think threw up in my mouth a few times - but...I DID IT! I got through the whole class! Here's what I looked like after:

How red is my face!?! Literally, I almost died.

I went back to Joanie for 3 more classes before my LivingSocial deal was up. She was amazing and motivational, and I so wish I could continue. If you love a faster paced class to get out your aggression - get on that TurboKick train!

Next up was SkinnyBarre at Limestone Nutrition. This class I took with my friend Amy. Famous last words: "What could possibly be so hard that we can't use 5lb weights?"

Here is the official class description:

Skinny-barre uses low weight (2-3 lbs), lots of reps and your own resistance.

Skinny-Barre is a spin off of the famous Lotte Berk method. Skinny-barre uses isometric holds and one inch movements to shape and define the muscles, reaching all of the traditional problem areas- thigh, seat, abs, waistline and arms- in one class. You will combine the famous "tuck" movement, squeezing your core muscles to add stability and strength during each exercise- with small-movement lifting that will shape and form lean muscle. Each class finishes by stretching to create the long, lean dancer body type and added flexibility

Translation: A bajillion reps in each muscle group until they shake uncontrollably and you can no longer handle life.
Did I sweat? no. Did I die on the inside? Yes. Quite the workout. Would I go back? Probably not. Here's the thing - my ADHD couldn't handle Skinny Barre. Danielle - the instructor - who is maaaaad ripped! - kept telling us to slow down. Um.. slowing down is not my thang. This is why Yoga and I don't get along.
The instructor was great - and the people at Limestone Nutrition (an independent Herbalife distributor) were very inspirational - but, it just wasn't my bag.

Recently, I've been going to StudioFit and taking a myriad of classes! I'm in LOOOOOOVE!! Zumba, Zumba TONING(!!!), BodyBlast (A Crossfit-type class) AAAAND TurboKick! I'm actually canceling my gym membership and buying a membership to this place. A different class every night to keep me interested and motivated!
Zumba Toning is great - you get to use these light weights that are like maracas! It's Zumba - but more intense. I loved it!
BodyBlast - I died. DIED! I literally saw stars. This class isn't my favorite - but man is it tough. And the instructor is no joke. From what I could tell, it's along the same lines as what you would find in crossfit. Using practical, everyday movements that kick your ass. Sit ups while doing bicep curls, Push-up/jumping jack combination things, swimming on an exercise ball. Nutso stuff - and it was ridic!
Zumba I always love. I always think I'm going to nail the booty pop - and then I don't and just look absurd, hah!

There are a few more classes I'm wanting to try. Amy does the TRX class - so that's on my list - as well as my buddy Tony's bootcamp - he's officially a licensed trainer!!! Yay T$! (So check him out if you're in DE)

All in all - I've learned this: I'm far FAAAAAAR more motivated to work out if it's with a group. I need a fast pace, and I need a teacher to be motivating. I burpee'd for the first time at the TurboKick class at Studio Fit because the instructor yelled "We are doing burpees! I will cut you!" - well, I burpeed my first burpee out of pure fear. It was amazing.
You gotta find what you love - and I certainly wasn't finding love on the elliptical. What exercises have you found that you love? Share them in the comments! I'd love to know :)

Baked Hard Boiled Eggs

2012-10-17T08:00:00.000-04:00

Long time no see, UFG'ers! I've been pretty active on my Facebook page - so be sure to check me out there!
So - here's the latest:
I got an endoscopy and colonoscopy. I'm allowed to love Gluten! yayayay! That's VERY good news! The not bad but not great news? They didn't find anything wrong with my insides besides a bit of gastritis that I had years ago. So I have a follow up appoint for the GI doc next month. In the meantime, the low-carbing continues. I swear its the carbs that mess me up!
In fitness news - I've been taking so many interesting classes that I can't wait to share with you - it will be another blog for another time - but I'm loving it! The gym is so boring to me and I can't motivate myself to get there. But what I can motivate myself to do? Have fun! All these group classes have been a blast - fast paced, music, dancing, toning! Loving it. I'm actually dripping in sweat when I'm done - unlike when I go to the gym, ha!
On to today's recipe. It's more of trick. Thank YOU Pinterest! I eat hard boiled eggs for breakfast every morning. I hate peeling eggs. Hate Hate Hate. Well, did you know you can hard boil eggs by BAKING them!? Yup. They are easier to peel, have fluffier yolks and heartier whites. At least I think so. Check it out after the jump!

Got a dozen eggs and a cupcake tin? PERFECT! That's all you need!
Preheat your oven to 325 degrees. Place the raw eggs in the shell in your tin. Bake for 30 mins.
They will have brown spots on them - this is normal - so worry not!
Once they are done, plunge them in icy water and enjoy!

These will be the best hard boiled eggs you'll ever have - I promise! AND they are super easy to peel!

Cloud (Carb free) Bread

2012-09-25T10:27:00.000-04:00

Happy Tuesday, UFG friends! Today's recipe is very interesting - and I'm anxious to get to it.
Tomorrow is my GI doctor appointment. I'm nervous, I'm anxious, I'm excited, and I'm scared. I'm excited to (hopefully) finally figure out what's wrong with me, but I'm scared to death of the diagnosis. No doubt, tomorrow will change a lot of things.
In fitness news - I got super duper bored of the gym. I started trying some different classes to get me out of my funk! Blog to come soon - but so far, Zumba, Turbo Kickboxing, and something called Skinny Barre have all been taken. I have a few more different classes to take - and then I'll blog about my experience. It's been so interesting to try all these classes - I can't wait to share it with you!
In professional news - I'm officially a published Marketing professional. Very exciting. Big ups to my bff Megabites for the opportunity!
On to this Cloud Bread. I'd seen it on Pinterest a bajillion times, and finally decided to try it. You know what? I love it! I used it with tuna, with a burger, and for a breakfast sammie. It's not reallllllllly bread - but it does the trick. I'm definitely planning on adding some spices to it and jazzing it up. Recipe after the jump!

Ingredients:

3 large eggs , separated
3 tbsp cream cheese
1/4 teaspoon cream of tartar
1 pack, Stevia

Preheat your oven to 300 degrees. CAREFULLY separate your eggs. In one bowl, mix together the yolks, cream cheese and stevia until smooth.

In the other bowl, mix the cream of tartar and egg whites. Beat until it has super stiff peaks. (mine weren't as fluffy because I have no patience. This step matters.)

Carefully fold the yolks into the whites. Verrrrrryyyyy slowly and carefully. Do this until no white streaks remain.

Line 2 cookie sheets with foil and spray with nonstick spray. With a large spoon, "scoop" the mixture into 12 even rounds - about the size of McD's bun. Bake on the middle rack for between 20-30 minutes, until golden brown. WATCH THEM - every oven is different!

Remove from the pans, and cool them. Don't eat them yet! Let them sit overnight in a ziplock bag, and the consistency will change completely from meringues to rolls!

Bacon Wrapped Honey Mustard Chicken

2012-09-17T06:30:00.000-04:00

Happy Monday UFG'ers! Not too much life news to report. GI appointment next week - I'm very nervous but will be glad to get everything figured out. While talking with my friend Gina, who was recently diagnosed with Celiac, she told me I have many of the symptoms. Fingers crossed that's not it! Gluten free is expensive y'all.

On to the recipe! These are awesome. If you wanted to make your own honey mustard - be my guest. I just bought a bottle from the store. The combo of sweet and salty can't be beat. This has become a Mailman favorite. Hope you enjoy!

Ingredients:

2 boneless skinless chicken breast - trimmed and cut into 4 pieces

8 turkey bacon strips (or one per chicken piece)

Honey Mustard to taste

Trim and cut the chicken - this is finger food, so I cut mine into 4 pieces per breast. Rub each piece in honey mustard - the amount depends on you. Wrap chicken with one piece of bacon.

I grilled these on our George Forman grill. So good. You could also bake them - but I liked the caramelized char from grilling the honey mustard. So the cooking time will vary based on how to cook them - just make sure the bacon is crispy and the chicken is cooked through!

Chicken Parm Quesadilla

2012-09-06T06:30:00.000-04:00

Happy end of Summer\beginning of Fall! Fall means pumpkin flavored EVERYTHING and I can't wait! I've already had my first pumpkin spice flavored coffee - black of course!

So this past Labor Day weekend, my BFF and partner in foodie crime, Megabites and her hubster Dave were in from Louisville. I was beyond super stoked, because I rarely get to see them - and then Meg and I took this picture (next to a sign of the pool where we met as toddlers..) - and holy crap that's not how I look in my head. What the what with the cankles!? And don't get me started on my arms...

Megan is a food blogger - as in she goes and eats at restaurants - and I'm a healthy food blogger - please tell me based on this picture you wouldn't think it was the other way around... ugh.
I promptly made an appointment with a GI doctor. It's time to get this 'ish straightened out! Without doing anything differently, I've managed to gain back the 4lbs that I had lost on the no carb diet. Not. Eating. A. Single. Carb. Lame....
I'm one class in on a 4 class super hard turbo kickboxing class (www.joaniefit.com) and can't afford to continue after 4 of them, but I'm trying to work out something with my buddy Tony to see if he can train me in return for help with marketing his business. Something's gotta give!
In the meantime, these low carb quesadillas are amaze. If you haven't gotten to Trader Joe's and gotten the low carb wraps, you're missing out. Recipe after the jump!

Ingredients:
1 pack ground chicken
1 pack Trader Joe's Whole Wheat Low Carb Tortillas
1 cup Fat Free Mozzarella
At least 6 tbsp of marinara sauce of your choice (pleeeeeeease be healthy and make it!!)

Brown the ground chicken in a skillet with about 2 tbsp of sauce. When finished, put aside. Now to assemble!
Each quesadilla will get 1/4 cup of cheese. On the tortilla, put half of the cheese on the bottom, then take a generous handful of chicken and put on top of the first layer of cheese, spread a tbsp of sauce over that, top with remaining cheese and top with 2nd tortilla.

Repeat for a total of 4 quesadillas.
Put each quesadilla in a warm skillet sprayed with nonstick spray. About 2-3 mins per side. Serve with extra sauce on the side for dipping!