Tuesday, July 7, 2015

A Simple Diet




I recently read the book "The Simple Diet: A Doctor's Science-Based Plan" It is written by James W. Anderson, M.D. and Nancy J Gustafson, M.S., R.D.

I've been on the diet for a few days now and have lost some weight. I think it is the easiest diet I've been on.

I like it because it requires no counting; in the past I have counted everything from calories, to carbs, fat grams, points etc....Over the years I have tried several diets including Slim Fast, Weight Watchers, Atkins, South Beach....If I would have stuck with them long enough I guess they would of worked. I like the simplicity of it.  This diet takes out all the guesswork, the foods are easy to find in any local grocery store and there are several varieities to choose from. I'm not real big on eating processes foods, but I feel that the easier it is, the more likly I am to stick with the plan.

I sort of think of it as a homemade verson of those expensive diets such as Jenny Craig or Nutrisystem. I have nothing against those diets, as I have never attempted the diets, mostly due to the cost of their program. Today I purchased 14 forzen entrees from Walmart for $14.00. I had a can of slimfast on hand, so I only needed to purchase one can at $6.99
This program basically has 6 keys:

  1. You must use a minimum of 5 meal replacements. (2 entrees & 3 shakes) daily.
  2. Eat 5 serving daily of vegetable & fruit. (no added fat or sugar).
  3. Drink eight 8-oz glasses of non-caloric beverages. (this does NOT include the fluid required to make your shakes, this is in addition to that.0
  4. Do 30-45 minutes of exercise daily. They reccomend walking 6 days per week.
  5. Keep daily records of activities and food eaten.
  6. Be accountable to someone.
*To help you stick to this diet you are also allowed to eat up to 2 nutritional bars.

The entrees, shakes and nutritional bars do have certain guidelines that you need to adhere to for the calories, protein and fat.

I really enjoy the shakes here are a few of my favorite shakes combo's so far that I have used.

Chocolate Covered Cherrry Shake
1 scoop of choc shake mix
1/2 cup sweet frozen cherries
8-9 oz cold water
handful of icecubes

Tropical Shake

1 scoop of vanilla shake mix
1/2 cup frozen pineappple
1/2 cup orange sections, frozen
8-9 oz cold water
handful of ice cubes

Chocolate Banana Shake
1 scoop of choc shake mix
1/2 of a frozen sliced banana
8-9 oz cold water
handful of ice cubes

Strawberry-Cherry Shake
1 scoop of a strawberry shake mix (I used  Equate ready-to-drink)
1/2 cup sweet frozen cherries
8-9 oz cold water
handful of ice cubes

Supreme Strawberry Shake
1 scoop of a strawberry shake mix (I used  Equate ready-to-drink)
1 cup  frozen sliced strawberries
8-9 oz cold water
handful of ice cubes

Rootbeer Float Shake
1 scoop of vanilla shake mix
8-9 oz cold diet rootbeer
handful of ice cubes

Chocolate-Orange Shake
1/2 cup orange sections, frozen
8-9 oz cold diet orange pop
handful of ice cubes

Chocolate Strawberry Shake
1 scoop of choc shake mix
1 cup frozen sliced strawberries
8-9 oz cold water
handful of ice cubes
2 pkt stevia

Vanilla Peach Shake
1 scoop of vanilla shake mix
1 cup sliced frozen peaches
8-9 oz cold water
handful of ice cubes
1 pkt Steavia

Mint Chocolate Brownie Coffee Shake
Mint Chocolate Brownie Meal Replacement Shake from Advocare
8-9 oz cold water
handful of ice cubes
1 pkt Steavia
1 teaspoon instant coffee granuale









Sunday, June 14, 2015

How To Use The Ibotta Money Saving App




Before shopping, choose your offers by completing tasks in the Ibotta Product Gallery.

Choose your earning level for each product offer by completing as many tasks as you like such as reading a fact, answering a trivia question, watching a video, etc.

Once you complete at least one task per product offer, the product offer is automatically added to your shopping list on the Ibotta app so you can earn money for purchasing the item.

Counted Cross-Stitch Projects I have Completed


Purple Cross-Stitch Hydrangea Wallhanging


Blue Hydrangea



Daisy

 

Maple-Glazed Baked Sweet Potatoes

ID-100233755

Maple-Glazed Baked Sweet Potatoes

Author: 
Recipe type: Side-Dish
Cook time:  
Total time:  
Serves: 4-6
Looking for an elegant easy-to-prepare side-dish for upcoming holidays/celebrations....give this maple-glazed baked sweet potatoes a try. Remember, Holiday meals create warm memories!
Ingredients
  • 4 medium sweet potatoes, peeled and sliced into 1-1/2 inch thick pieces
  • 2/2 teaspoon salt
  • ¾ teaspoon freshly ground pepper
  • 3 tablespoons butter cut into cubes
  • ⅓ cup maple syrup
  • ⅓ cup water
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 400
  2. In a large saucepan, add the sweet potatoes and cover with water.
  3. Bring to a boil.
  4. Reduce the heat to medium and cook until tender, about 5 minutes. Drain
  5. Arrange the sweet potatoes in a casserole dish. Add the water.
  6. Sprinkle with salt & pepper and then dot with the butter.
  7. Drizzle the maple syrup over the sweet potatoes.
  8. Bake for 15 minutes.
  9. Turn the sweet potatoes and bake for an additional 25 minutes or until lightly brown and tender.

Pumpkin Gingerbread Pie

ID-10069572

Pumpkin Gingerbread Pie

Author: 
Recipe type: Dessert
Cook time:  
Total time:  
 
This is an award-winning recipe that won first place in the Non-Traditional Pie Catagory. It was submitted by Mary from Barboursville, WV.
Ingredients
  • 1 cup canned pumpkin
  • ⅓ cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 egg, slightly beaten
  • ½ cup half & half
  • 1 pkg of ginger-bread mix (4.5 oz)
  • Whipped cream for garnish
Instructions
  1. Preheat oven to 350 degrees
  2. Grease a 8 x 8 x 2 pan or a deep pie dish and set aside.
  3. In a mixing bowl, combine the pumpkin, sugar, spices. Stir.
  4. Add add and beat lightly with a rotary beater or fork until combined.
  5. Gradually add half & half. Mix well set aside.
  6. In a different bowl, prepare the gingerbread mix according to package instructions.
  7. Pour this batter in the greased pan you earlier set aside.
  8. Lightly spoon the pumpkin mixture on top of the gingerbread in dollops.
  9. Using a butter knife, gently swirl the batter to give it a marbled effect.
  10. Bake for 50-60 minutes or until a toothpick comes out clean when inserted.
  11. Best when served warm or at room temperature.
  12. Top with whipped cream before serving.

Granny's Harvest Pumpkin Cake

ID-100170574

Granny's Harvest Pumpkin Cake

 
This is an award-winning cake recipe, it won 1st place at a local WV Fair/Festival. It was submitted by Rebecca T.
Ingredients
  • Cake
  • 2-1/2 cups cake flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups crushed pecan shortbread cookies
  • 1 cup chopped pecans
  • ¾ cup butter
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 15 oz can pumpkin
  • 2 cups crushed pecans
  • [b]Vanilla Cream Cheese Frosting[/b]
  • ½ cup butter
  • 8 oz package cream cheese softened
  • 2 teaspoons vanilla
  • 1 lb box (4 cups) powdered sugar
Notes
* I obtained the recipe from The Market Bulletin.

An Award-Winning First-Place Pumpkin Roll

pumpkin-roll-11643826

An Award-Winning First-Place Pumpkin Roll

Author: 
 
The holiday season is just around the corner and what better way than to add a new family- favorite than by including some new pumpkin flavored desserts. Not only is this pumpkin roll a classic dessert, but this particular recipe had won 1st place in the cake category at a WV local fair/festival. It was submitted by Betty from Ona, WV
Ingredients
  • Cake
  • 3 eggs
  • 1 cup sugar
  • 1 cup pumpkin
  • 1 teaspoon lemon juice
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 cup pecans, chopped
  • Filling
  • 1 cup powdered sugar
  • ¼ cup butter, softened
  • 1 8 oz package cream cheese, softened
  • ½ teaspoon vanilla
  • 2 tablespoons sweetened condensed milk
Instructions
  1. Cake
  2. Preheat oven to 350 °
  3. Grease a 15-1/2 x 10-1/2 x 1" baking pan.
  4. Line the bottom of the pan with parchment paper.
  5. In a bowl, beat the eggs at high speed for 5 minutes.
  6. Gradually add the sugar, pumpkin and lemon juice.
  7. In a separate bowl combine the flour, baking powder, salt, cinnamon, ginger & nutmeg. Stir to combine. Add to the pumpkin mixture.
  8. Pour into pan. Sprinkle with the pecans.
  9. Bake for 15 minutes or until toothpick inserted in center comes out clean.
  10. Sift powdered sugar onto a clean dish towel; invert the cake onto the towel.
  11. Carefully peel off the parchment paper and sightly sift the powdered sugar over the cake.
  12. Gently roll up the cake with towel from narrow end. Allow to cool for at least 30 minutes.
  13. Filling
  14. Beat the powdered sugar, butter, cream cheese, vanilla and condensed milk in a bowl at medium speed until smooth & creamy.
  15. Unroll the cake, spread with the filling.
  16. Roll up again and dust with powdered sugar.
  17. To serve, cut into 1" thick slices.
  18. Store in refrigerator.
Notes
* I obtained this recipe from of our local Market Bulletin 2006 issue.