Happy New Year! The Fight is on!


Happy New Year! It is time for the biggest fight this year. Me versus my fat. I have fought with my fat for a few years and it usually wins. It is a tough opponent. However, I have new strategies and a few good people in my corner. I am claiming the win!

I followed my food menu today and I am very excited about the rest of the year.

The only problem I have is at night. I am a night owl. I do better when I go back to work. However, I do my best work like writing at night. It is all good. I know what I have to do. PRAY! I am so glad God is on my team.

Through my nutritionist, I have a certain menu and list of foods I am following. I am sure it is what many of you have done. If you have any good healthy recipes, let me know. My problem is taste and variety.

“Started from the bottom, and now I am here.” I am working on me!


3 thoughts on “Happy New Year! The Fight is on!

  1. try this it great and healthy hope you like thai : it was easy to make and ohh soo good Thai Fish Soup Recipe

    Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
    thai fish soup recipe featured-0180
    Recipe adapted from The Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock.

    Make this healthy soup a perfect light meal by adding 1/2 pound of dried rice noodles (cook the rice noodles according to package directions).

    You’ll season to taste with the balance of fish sauce and lime juice. Adjust with more if needed, for more intense flavor.

    If you cannot find lemongrass or kaffir lime leaves, just substitute with the peel of a lemon or lime. Use a vegetable peeler to get thin strips of peel (avoid the bitter white pith) and give each strip a good bruising or twist to release the oils)

    The last time we made this soup, we added fresh tomato cut into wedges too – I highly recommend that you do the same!

    1 tablespoon cooking oil
    1 clove garlic, finely minced
    1 teaspoon grated fresh ginger
    1/4 red onion, very sliced
    1/2 red chili pepper, sliced (optional)
    1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)
    4 kaffir lime leaves, torn (substitute with peel of lemon or lime)
    14-ounce can coconut milk
    1 cup vegetable broth
    juice of 1/2 lime
    1 tablespoon fish sauce
    6 ounces shrimp, peeled and deveined
    8 ounces salmon, cut into 1-inch chunks
    assorted vegetables, such as bok choy, spinach, snow peas, kale, tomatoes, bell pepper, etc.
    1 tablespoon minced cilantro
    In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chili pepper, lemongrass, kaffir and gently cook for about 2 minutes to release the aromas and flavors.

    Pour in the coconut milk and broth and let simmer for 15 minutes. Remove the lemongrass, kaffir (or the lemon/lime peel if using) and discard. Season broth with fish sauce and lime juice to taste.

    Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 minutes or until the shrimp and salmon is cooked through.

    • Denise

      We eat a lot of beans and so to save the animal and save on calories I saute red and yellow onion, garlic and bell pepper. Worchestire sauce also makes it taste like there is meat in it. It will keep you feeling full! Oh, I also like to drink a whole glass of water with a snack or meal. If not water then tea or milk. If water, make sure it’s filtered and if milk, make sure it is organic. 🙂

      • Thanks Denise. Right now I cannot have Worcestershire sauce. It has a lot of sodium. My daughter is also on the diet and she cooks a lot while she is home from college. She has made everything taste better because of the bell peppers and onions oh and lovely garlic. Cant use garlic salt, but I can use garlic powder. Thanks. I will take any recipe ideas to make things more exciting. LOL

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