07. 07. 12. 01:28 pm

The Death of Diets: Blogger

My name is Kelly and I live in New York City. I was born and raised in the south where you grow up eating greasy, deep-fried, salty, buttery, delicious food. But now, I live in the city of skinny. I’m surrounded by vegans, carb counting, 7 mile jogging, robots. Now, don’t get me wrong they are dedicated, but what kind of life is that?

I’m not fat. I’m not obese. In fact most people would call me skinny. Is my stomach flat? Hell no.

Wanna know my stats? I’m 5’5″ and 135 pounds (on a good day). I’ve got meat on my bones.

I currently work at a local hotel, and they have me working 7 days a week, until midnight. I’ve been watching my health, my sleep, the way I eat, my energy, and my spirits completely deteriorate. I’m finding myself stressed out, hungry for real food (that isn’t a bag of Doritos I grab at work just to make it through the day), and completely exhausted. So, I decided to change that…TODAY.

Today: July 3rd, 2012

I have started this blog where I will be documenting how I put my life back on track. There will be scheduling (as the late/long hours I work require it), minimal exercise, recipes, healthy food, sleep, and pure bliss.

I will also be posting others thing I am beginning to do to put my life financially, mentally, and emotionally back on track.

I’m hoping to shed a few extra pounds, get healthy, and relax.

I would love it if some of you joined me on the journey and shared any ideas, recipes, or results you have!

Thanks for reading! Let’s get healthy, not freakishly thin.

**As a side note I am a bit OCD. I enjoy organization and planning. I’m also a serial ‘list-er’. You don’t have to be as detailed as me but I find a well-organized life is a happier one!

07. 08. 12. 01:16 pm

Skinny Pork Tacos


  • 1 pound pork tenderloin
  • 1 12 oz. jar of salsa
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon jalepeno peppers
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 cloves garlic, minced


  1. Place pork tenderloin in a crock pot.
  2. Mix together all other ingredients in a bowl and pour over pork tenderloin.
  3. Cook on low for 8 hours or on high for 5 hours.
  4. Remove pork tenderloin from crock pot and shred using a fork, pull against the grain of the meat.  Return shredded pork tenderloin to crock pot and cook for an additional 30 minutes.
  5. Serve with whole wheat tortillas, reduced fat cheese, reduced fat sour cream, lettuce, tomatoes, and guacamole.
07. 08. 12. 01:45 pm

Sassy Wonton Tacos

Prep: 5 minutes

Cook: 10 minutes


8 small square wonton wrappers (usually stocked with the 

tofu in the refrigerated section of the market)

1 cup dry coleslaw mix

2 tbsp. chopped fresh cilantro

2 tbsp. Newman’s Own Lighten Up! Low Fat Sesame Ginger Dressing (or another low-fat sesame ginger 


4 oz. cooked and shredded (or finely chopped) skinless lean chicken breast

2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving


Preheat oven to 400 degrees. 

Spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. 

Evenly drape the wonton wrappers over the pan’s walls on a diagonal, making triangle-shaped “shells.” 

(Use two pans, if needed, to keep wontons from overlapping.) Bake until just crispy enough to hold their 

shape, about 3 minutes. 

Remove pan from the oven, but leave oven on. Carefully remove wontons and gently open to form “taco 

shells.” Set aside. 

In a microwave-safe bowl, combine coleslaw mix, cilantro, and dressing. Mix well. Cover and microwave 

for about 1 minute, until slightly softened. Set aside. 

In another bowl, combine chicken with BBQ sauce; mix well and set aside. 

Spray a baking sheet with nonstick spray. Evenly distribute the BBQ chicken among the shells, followed 

by the slaw, about 1 tbsp. of each per shell. Lay the filled shells gently on their sides on the baking sheet. 

Spray the shells lightly with nonstick spray. Bake until warm and crunchy, about 5 minutes. Let cool 

slightly and then serve!

07. 08. 12. 01:48 pm

Beef with Snow Peas


  • 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • 1/2 cup Low Sodium Soy Sauce
  • 3 Tablespoons Sherry Or Cooking Sherry
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger
  • 8 ounces, weight Fresh Snow Peas, Ends Trimmed
  • 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
  • Salt As Needed (use Sparingly)
  • 3 Tablespoons Peanut Or Olive Oil
  • Crushed Red Pepper, For Sprinkling
  • Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

07. 08. 12. 01:51 pm ♥ 1

Chicken and Black Bean Burritos


  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 2 cups shredded rotisserie chicken breast
  • 1/4 cup thinly sliced green onions
  • 3/4 cup canned black beans, rinsed and drained
  • 1/2 cup refrigerated fresh salsa
  • 4 (8-inch) flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • Cooking spray


1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.

07. 08. 12. 10:24 pm ♥ 374

I kinda like this but uh it’s 1:00


I kinda like this but uh it’s 1:00

(Source: get-a-thin-line)

via sweet-as-sophia-deactivated2012
07. 08. 12. 11:27 am ♥ 8418



If this doesn’t convince you to eat healthy nothing will. 


and and and you can drink all the water you want without it costing you a calorie.




If this doesn’t convince you to eat healthy nothing will. 


and and and you can drink all the water you want without it costing you a calorie.

via strongfitforever
07. 08. 12. 01:17 pm
07. 08. 12. 01:47 pm ♥ 1

Skinny Texas Cheese Fries


  • 2 medium potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on)
  • 2 tsp olive oil
  • 1 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp cumin
  • coarse salt and fresh cracked pepper
  • 1 slice center cut bacon, cooked & finely chopped
  • 1/3 cup sharp shredded cheddar cheese
  • 2 tbsp diced scallions
  • 1 tbsp sliced pickled Jalapeno (jarred on canned)


Preheat the oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coatwith cooking spray.

Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt and pepper). Toss to coat.

 potatoes in a single layer on a lightly greased large baking sheet. Bakeuncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness this may require more or less time). 

Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for  about 2 minutes, or until the cheese melts. Serve with low fat buttermilk ranch dressing and serve.

07. 08. 12. 01:49 pm ♥ 2

Lasagna Soup


for the soup:

2 tsp. olive oil

1-1/2 lbs. Italian sausage

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. mafalda or fusilli pasta

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

for the cheesy yum:

8 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

2 c. shredded mozzarella cheese


Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

07. 08. 12. 10:24 pm ♥ 6759

(Source: ashleereneeforsberg)

via sweet-as-sophia-deactivated2012
07. 08. 12. 10:25 pm ♥ 785

(Source: livingbetter-feelingbetter)

via sweet-as-sophia-deactivated2012