Monthly Archives: October 2011

Small Victories


Gray Light


So this whole weight loss thing?  Turns out it’s really hard.  Humbling, eat-my-words hard.

In case you’re new to the party, I put on twenty pounds after getting married last fall, at which point I was already fifteen from my preferred weight.  And if you slept through elementary school math, that means I recently found myself a solid thirty-five pounds overweight.  Ouch.

I’ve never really had to lose weight before.  This is not to say I’ve been some perfect skinny-mini my whole life.  I’ve struggled with my weight over the years, like ya do, and I have a history of deep-seated body image issues.  I’ve always been curvy and have probably felt truly okay with my body only twice in my life.  Even at my worst, though, I was usually a mere five to ten pounds away from my personal ideal (heck, even fifteen felt manageable).  I’ve never had so far to go to get back to where I want to be.

And before anyone gets all concerned that I’m too focused on the scale, please understand that, as much as this is definitely about wanting to look better (let’s keep it real), it’s also just as much about wanting to be and feel healthier.  And even as I talk about “weight loss”, I do know the importance of muscle as it relates to metabolism and that it weighs more than fat, and I am keeping that in mind as I work toward being healthier.  But I’ve also got to be honest with myself, and I know that my current poundage is not the healthy kind.


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Zucchini Carpaccio


Zucchini carpaccio


I realize that I’ve waited until we’re squarely out of summer and smack in the middle of winter squash season to share this recipe, but I’m going to stare pretentious foodie dogma in the face and say no biggie.  You can wait for next year’s glut if you like, or you can just pick up a couple zukes from the grocery store and turn out this mind-blowingly easy side dish tonight.  I mean, let’s be honest here—an in-season zucchini is not as big a deal as an August tomato or a fresh June strawberry.

I’ve mentioned before that I used to not be such a fan of summer squash—though that fact is hardly worth mentioning anymore since I now love it and keep finding so many new ways to use it each year: sautéed and stirred into a pasta sauce, tossed briefly over high heat in a stir-fry, or roasted soft and sweet.  I’m realizing more and more, however, that my favorite way to enjoy zucchini in particular might be raw.


5 Ingredients


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