sarahsnachos

sarahsnachos:

Go ahead, feel free to congratulate me.
Why, you ask? Well, my friend, I have officially hit 40.4 pounds of weight lost. Check. Me. Out.
Let’s re-phrase that. I did not lose 40.4 pounds, I got rid of it. I do not intend to find it again. And we are not done yet!

First Photo: My ID badge for work, a photo taken May 6, 2013.
Second Photo: Me today, February 14, 2014. Happy Freaking Valentine’s Day.

Reminiscing on how far I have come. 

YOU GUYS. THIS WAS SUCH A MAGICAL THING.

So I never make chili. I don’t know why. I just never do. Well, j.lou and I were planning out our November funtime weekend, and we were coming up with meals. She suggested a soup of some sort, I suddenly remembered chili existed, and we agreed chili it would be (for one meal anyway!). So I took it upon myself to find the best ingredients for said chili and run preliminaries until I achieved chili glory. It didn’t take long. 

I started by surveying my friends and family for their favorite chili ingredients. I then opened as many tabs as humanly possible in my browser and searched through all recipes for other suggestions. I’m not kidding when I say the tabs got out of hand. As I searched, I compiled a list of suggested ingredients, toppings and spices (top left). I created this list and titled it, “Who Chili Cook-off (this is not pudding)” in honor of the Grinch. If you haven’t seen it, please view this certain clip specifically at 1:20 and 1:30. I then sent a photo to j.lou and she recited the correct lines back to me. The best part is: I then promptly lost the list. Can you imagine what the person picking it up will think? I think I lost it at Menard’s, which means the person finding it most likely will have no idea what they are reading. 

I went to the store and collected ingredients. I purchased only what Aldi had to offer, and decided for meat I would use venison (because it is free and I have a ton). The resulting recipe BLEW MY MIND. I am so excited at how delicious this was, you guys! Even though I was pretty much just dumping things in the pot, here is what I came up with for a recipe:

1 cup salsa

1 large can crushed tomatoes & ½ that can water

1 can black beans

1 can whole kernel corn

4 large carrots diced

4 stalks celery diced

4 jalapenos

1 pound venison

1 yellow onion

3 cloves garlic

1 tbsp olive oil

red pepper flakes (amount should be based on how hot you want it to be)

cumin (I just sprinkled this in until I felt there was enough)

black pepper (same as cumin)

Dash of Sriracha (if you want extra heat)

Put olive oil and onions in the pan, start to heat, add venison and garlic, season with red pepper flakes, cumin, black pepper, add jalapeno, cook until almost browned, add celery and carrots, cook until meat has browned and celery and carrots have begun to cook. Transfer to crock pot with remaining ingredients. Cook on low in crock pot 8 hours.

Top with greek yogurt and sharp cheddar cheese. Attempt to not consume in one sitting. 

Farewell Water Sports of 2014

It’s happened. I removed my roof rack from my car. No more kayaking this year. I had great and grand plans to go just one more time this year, but it’s getting increasingly cold at night and that is bringing the water temperature down pretty quick. With a heavy heart, I removed my PFD, paddle, cradles and other Yakima trinkets from my car. Then I popped off the crossbars. I left them all in my hallway, half put away in a too-small rubbermaid container. My kayak is still in my bedroom on the floor, but I might try to put it in my storage unit. I’m not sure if it will fit. Goodbye summer, hello savings on gas expenses. 

Chicken & Lime Soup

Holy. Crap. I just made this soup and it is SO FREAKING GOOD! All of my vegetables came from the farmers market, also, so I feel really good about this glorious meal. I created my own recipe based on this recipe.
Ingredients
  • 2 Tbsp olive oil 
  • 1 medium yellow onion, diced
  • 1 bunch dwarf or baby bok choy (slice stalks and leaves; separate stalks from leaves)
  • 2 large carrots, diced
  • 3 medium jalapenos, diced with seeds removed
  • dash red pepper flakes
  • 4 cloves garlic, minced
  • 4 chicken tenderloins
  • 8 cups chicken broth (I used low sodium bouillon cubes and water)
  • 8 cherry tomatoes, diced
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 medium lime (I used two small limes)
  • ½ bunch cilantro (small handful)
  • 1 medium avocado
Instructions
  1. Dice the onion, carrots, bok choy stalks, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, carrots, bok choy, jalapeno, garlic and dash of red pepper flakes in olive oil over medium heat for about 5-10 minutes or until tender.
  2. Add the chicken tenderloins, chicken broth, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
  3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot. Let rest 5 minutes while you rinse the cilantro and roughly chop the leaves. Add cilantro, tomatoes, and sliced bok choy leaves to the pot and then shred the chicken. Return the meat to the pot. Squeeze the juice of the limes into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
  4. Dice the avocado and add desired amount to your bowl of soup.

My Bucket List took a hit today! 

I FLEW!

We should all know by now that I measure my life success and worth by life experiences. It does not matter the caliber or consequence of an action, it all chalks up to life experience. My life has been made richer by the things that I do. So when the option to join a friend on a hang gliding excursion arose, my answer was a resounding yes. 

B.pup and I took an adventure that involved an overnight stay in Madison, WI with a friend, and an early morning (5:30AM wake up call equals MEHHH) jaunt to Whitewater, WI to Hang Glide with Rik at Wisconsin Hang Gliding LLC. It was amazing! I have a few photographs above to show you the process. First, we had to suit up in our harnesses. That took about three seconds. Then we had to select helmets. I, of course, required an XL size helmet due to my abnormally large head. B.pup went first, and then I went. After you’re attached to the glider, a small plane tows the glider up 2,000 feet. Rik, the [highly] experienced hang glider then lifts you and himself up to just above the height of the plane and hits a release that detaches the glider from the tow rope. Then you just drift on down! It had started to sprinkle when I went up, but it was still AMAZINGLY AWESOME. We had a slightly rougher ride than B.pup, but it was still so cool. I was really impressed with myself for how relaxed I was during the whole thing. 

Afterwards, Becca and I drove back to Wausau and had celebratory Mimosas and nachos at The Great Dane. I’m exhausted. 

Perhaps you’re thinking to yourself, “this doesn’t have much to do with a weight loss blog.” Well….it actually does. There are weight restrictions on nearly all activities like this. Before I started my mission to lose weight, I would have been 1. over the weight limit for average equipment, and 2. too scared that my fat ass would bring down the whole thing and we’d all die. Today, neither was the case. 

GO ME.

I hit the river last night in the Mistress of the Sea. The damns are open a little so there is a bit of a current, but things are still pretty flooded from all the rainfall we had. I went upstream to start, and then found a little inlet that was entirely flooded. There were little islands of shrubs and trees sticking up everywhere, it was so cute! I felt like I was in a little fairy land, almost. I paddled around and around all of the little “islands” and then went back out into the current and further upstream. I paddled for about 45 minutes. Runmeter malfunctioned, so it missed part of my trip, but what it did record was just under 2 miles. It was a very nice jaunt, however cold the water may be!

In my life I have, more than once, found myself in possession of an abnormally large zucchini. The first time I didn’t expect it at all, and there was no way to refuse it. The second time I willingly accepted it. This evening I created a meal that was so damn delicious, I praised myself out loud. I tossed cubed zucchini in olive oil and baked it at 400 for about 30 minutes, until the bottom started to brown. Meanwhile, I cooked up black beans, corn and red onion, and fried two eggs. I tossed the roasted zucchini in with the black bean mixture and stirred it up, dumped it on my plate and put the eggs on top. This is Wisconsin, so I put cheese on it, too. I had a side of fresh guacamole and some salsa on the side. Holy buckets of beeswax, it was magnificent. Right as I took this picture a black bean started sliding down off the top of the pile in a lava flow of cheesy goodness. That’s how you know it’s good, my friends.

In my life I have, more than once, found myself in possession of an abnormally large zucchini. The first time I didn’t expect it at all, and there was no way to refuse it. The second time I willingly accepted it. This evening I created a meal that was so damn delicious, I praised myself out loud. I tossed cubed zucchini in olive oil and baked it at 400 for about 30 minutes, until the bottom started to brown. Meanwhile, I cooked up black beans, corn and red onion, and fried two eggs. I tossed the roasted zucchini in with the black bean mixture and stirred it up, dumped it on my plate and put the eggs on top. This is Wisconsin, so I put cheese on it, too. I had a side of fresh guacamole and some salsa on the side. Holy buckets of beeswax, it was magnificent. Right as I took this picture a black bean started sliding down off the top of the pile in a lava flow of cheesy goodness. That’s how you know it’s good, my friends.

Subconcious

I recently became acutely aware of something I’d been doing to myself for quite some time. I had been refusing to allow myself to purchase new clothes. Now, I know this may seem like I just was saving money. Which was, in part, the situation. However, I recently tried on a bunch of clothes at the Torrid outlet in the Tanger Outlets in Wisconsin Dells, and bought a few. I later regretted not purchasing a top I tried on, so I went to find it online, and when I did, I found a sale of buy one get one free on all clearance items. Let’s be real, I’m a whore for a sale. So I purchased six, carefully selected items to add to the three new ones I purchased while at Tanger. When the box arrived at work (I have to ship everything to work because people in my apartment building find it fun to steal packages that belong to others), I was losing my mind with excitement. Trying things on, adoring myself in the mirror, basically ecstatic. I was on such a high from buying these clothes, that I took a minute to step back and figure out exactly why was I losing my mind over this. I went home later and found that everything in my closet was over a year old. Nothing new had been purchased in over a year. NOTHING. What the hell? I went to school for fashion, I work in apparel. Why was I doing this to myself? I mulled it over and realized I was waiting for myself to be thinner. Yes, it’s great to have the goal to lose weight and fit into new sizes, but it’s important to take care of yourself along the way. Let yourself be happy to get dressed in the morning. Let yourself get excited over new things. It’s all a part of the process, and you’ve just got to enjoy the process and everything that comes with it. One thing I’m really loving, is that I am finding pieces that are what I’ve been searching for for my wardrobe for so long, but never succeeded in finding (because I needed size eight hundred and two). 

I went through my closet and filled a bag with clothes I haven’t worn in god knows how long. Why were they there? I didn’t even like them anymore. It felt fantastic. Out with the old, in with the new.