Survival Mode Put Us Back to Zero
A lot of you came here many moons ago when I left Sparkpeople. I loved the community of that place and the support I got there. It was at the height of us being on our game. That motivation you have in the beginning when you're consistently rewarded with weight loss, smaller clothes, compliments to keep your motivation high and you somehow begin to step out of being invisible to the public to people smiling at you, opening doors or striking up conversation. You start to feel human. You don't have to worry about going to restaurants or 'fitting' somewhere. You can go to a wedding and see those God awful thin folding chairs and while you still don't like them, you're not concerned. Many of your worries that fit people never had to think of, have faded away. We started for the long haul in our 30's and that's when we had the most success, losing 226 and 190 lbs respectively. When we went on vacation, as long as we came back and got rig...
I have to admit I wasn't sure how much I would like this but honestly it is awesome. Great way to get some seriously healthy food while still pleasing your taste buds. You never cease to amaze me!
ReplyDeleteOh wow, this looks so pretty! The colors and the glaze make it so inviting. And it sounds like it was a wonderful success! You are one patient gal to try these new recipes and tweak to your liking. A master chef, indeed!
ReplyDeleteTurnip is a staple where I live! I eat it at least once a week. When my kids were younger they would sometimes complain about having to eat turnip, so a friend told me to sprinkle some brown sugar on the turnip while still hot. Let it sit for a minute then mash. The sugar sort of melts. My kids loved it, and to this day will only eat it if it has a little brown sugar on it! I boil turnip with carrots, cabbage and potato to have with roasted chicken or beef, and make a gravy with the "pot liquor" and drippings from the chicken/beef. I also add diced turnip to homemade soup and stews. I guess our ancestors liked turnip because it keeps well during the cold winter months in a root cellar, and we got used to eating it regularly. I'm going to try your recipe as well, looks so good, though it may be with regular carrots, haven't seen colored carrots for a while, and will improvise with the honey.
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