Facing the Music

I stepped on the scale today - it wasn't a pretty sight; any weight I had lost in the past was regained, along with another 2.4 lbs. I could list all of my excuses, reasons and justifications for the re-gain but I'm not going too...we've all heard them before.

I'm here,

I'm accountable,

I'm trying again.



♥ the fat kid

No Title Necessary

My pants have recently brought it to my attention that I'm fatter than ever.

My husband brought my fat ass some toast the other day as I was laying on the couch...a Star Wars moment popped in to my head and I realized I'm Jabba the Hut and he's Princess Leia.

I'm a beard away from joining the circus and a moo moo away from my own documentary.

Somethings gotta give...and hopefully it's not my pants.

I'm not lost...

I'm just a little pre-occupied; and happy to introduce my little monkey.

Hudson Samuel Haglund
Born April 23, 2009
http://thehaglunds.blogspot.com

No wonder she's a fat kid

I'm sitting at my desk reading weight loss blogs and eating McDonald's Breakfast...classic fat kid maneuver.

♥ the fat kid

The Fat Kid on Wheels

I'm getting a sweet new bike. I'm so freakin' excited for it to come in. I'm going with one of these cause I like to roll in style:




♥

Fat Kid Recipe

Last night for dinner I made one of my favorites, and thought maybe I should post the recipe for everyone to enjoy. I call it Fat Kid Korean BBQ Chicken....okay I don't really call it that, but I don't really call it anything so hense forth it shall be known as:


Fat Kid Korean BBQ Chicken
Serves 4

Ingredients

4 Chicken Breasts
2 bell peppers
1 onion
rice for 4

Korean BBQ Sauce

1/4 c. soy sauce
1/8 c. sesame seed oil
1/16 c. water
2 cloves minced garlic
1 chopped green onions
1/2 tbsp ginger root, chopped fine
1/4 c. splenda
Black pepper to taste

1/2 c. ff sour cream

4 tsp sesame seeds

Instructions:


Heat skillet on medium. Cut Chicken in to bite size pieces, and brown in skillet with some spray olive oil or pam. While chicken is browning cut peppers and onion in to similar size pieces as you did the chicken. Once chicken is browned, add peppers and onions to skillet to saute.

(Note: I usually start the rice when I begin the meal as I use fresh sticky rice and it takes about 20-30 minutes, but you might use minute rice, so guage it accordingly)

While veggies and chicken are cooking mix sauce together using all ingredients listed above (except the sour cream and sesame seeds)....I used to make the BBQ sauce from scratch but have recently found a great Korean BBQ Sauce at Superstore (presidents choice brand) and I keep that in my fridge to make this dinner even more easily. I posted the recipe for the BBQ sauce though so you can make it yourself if you want. When you make this sauce by hand it makes extra so you can keep it in a sealed container in the fridge to use with other recipes. Once you are done making the BBQ Sauce add 3 Tbsp's of it to the 1/2 C of sourcream and mix together to create a nice mild sauce for drizzelling over your chicken, peppers and oinions.

Serve the chicken peppers and oinion over a bed of rice. Add sauce to the top of the dish and finish with a tsp of sesame seeds.

*** The pictures are of a single serving of the same dish...I just increased the amounts because most people don't cook only for themselves :)

♥

Foodie Find

I'm here in Alberta where unfortunately we've just gone through another deep freeze with temperatures below - 30 even though the date says spring is on its way. I'm tired of eating canned fruit, frozen vegetables, and overpriced fresh produce. At the grocery store today all that frustration got the best of me and I picked up a new kind of fruit to try for the low low price of $6.99.

The new fruit is called a KiwiBerry and it's a fruit imported from New Zealand. There were 14 pieces in the container making each bite worth about $0.50. There was a website on the packaging so I went to the website as I enjoyed my $7 snack to find out what exactly I was eating.

What is NZ KiwiBerry?

“The healthy NEW no fuzz, no fuss, SUPER SNACK”

NZ KiwiBerry is the name used in New Zealand for actinidia arguta. In some countries they are also known as Baby Kiwi.

NZ KiwiBerry is a species within the Actinidia family and as such is a kiwifruit. It is more correctly known as Actinidia arguta or A. arguta which grows wild in parts of China and is also found in north-eastern Siberia, Korea and Japan. Globally there is thought to be less than 200 hectares planted for commercial production.

NZ KiwiBerry are rich in antioxidants

KiwiBerry are small - in the 5 - 20 gram range, with smooth hairless edible skins, and shapes varying from round to elongated. One of the attractions of KiwiBerry is that they, like grapes, are a single mouthful and to increase the size above say 20 grams eliminates this desirable characteristic

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Before eating one I cut it open and it looks just like a kiwi inside. The ones I got are about the size of jumbo grapes. I took a picture so you could see the inside. They taste just like the inside of a kiwi. The skin on the outside is soft, you don't notice it like you do a grape or a cherry tomato bursting in your mouth. I tried only a couple of them, I'm going to let the rest ripen a bit more and see how they taste tomorrow or the next day.

Are they worth $0.50 a bite? No, definitely not. Did it get me out of my winter blah's and make me feel slightly tropical? Sure, why not!

♥ the fat kid