Monday, January 9, 2017

So about 2016

Kind of skipped blogging altogether in 2016 now didn't I?

Where in entertainment deaths I'd like to forget ALL about 2016...overall it was a pretty interesting year in the life of the Suze.

Let's back up a little into 2015 mmk? So November 2015 I had surgery. Tubal Reversal surgery b/c despite the fact that I had my tubes "tied" back in 2010...we all felt like something/someone(s) was missing. The surgery was a roaring success and I was very barely pregnant by Feb 2016 when we headed to our third Disney way of San Juan! I didn't have confirmation of that until we got back from the cruise...but kind of had that "mama sense" about it.

We had another litter of gigantic Irish Wolfhound puppies in April, always an exciting and fun time to get to see those guys develop and grow (so quickly!).

I'll detail out  more of the pregnancy story later, but it didn't go quite as my previous ones had. Around 15 weeks I got this pesky little rashes on my hips. So I went to a primary care (who had no answer) and asked my OB about it. The OB du jour is married to a dermatologist, so he took pics of said rashes and sent them to his wifey poo, who wanted to see me about them. Over that weekend the rashes went from small and pesky to covering 70% of my body in thousands of fire hot tiny blisters..and I was in misery!
Cliff notes version (for now) is that I got diagnosed with a super rare (1 in 50k) pregnant woman only auto immune disease and smacked with a HIGH dose of steroids to keep the super scary rash at bay.

My moderate/normal pregnancy weight gain at that point jumped dramatically (thanks steroids) as did my risk factors since the steriods/auto immune disease can lead to pre mature delivery..of which I was already getting weekly shot of Progesterone to KEEP me pregnant since kid #2 was a 35 week delivery.

It was a long, hot, itchy, summer. I tried to power through the not esp difficult, but just exceedingly uncomfortable pregnancy. I kept the thought in my head of "as long as this little boy is ok" (ps, totally a boy baby). That was my goal. That was my safe thought. That was where my mind retreated millions of times a day, my safe harbor.

September 17, 5 weeks before my due date, hours after I'd had my shot, and a day after I'd spent the afternoon in the hospital for observation (crying b/c I was so done at that point)-my water broke and our 3rd child made his long awaited debut! Totally healthy, totally tiny.

And now 3 months later? We're trying to get HIM to gain weight..while I'm freaking out that my previous 46lb weight loss goal has jumped to a 70-80lb goal. Yikes. Pregnancy+Steroids, didn't do my body good.

I started tracking meals and measurements in a cute little copper and aqua notebook on 11/29/16...and by 12/29 when I rechecked my measurements..despite being almost exclusively low carb (with the exception of holiday meals)-I had GAINED a lb...but had lost like 6 inches over all.

A coworker of mine (while I was out on maternity leave) started a nutrition program and by the time I got back was looking amazing...and another friend of mine (same program) had made astonishing I'm jumping on the bandwagon and seeing if I can have the same results!  It's one of those shake/shake/meal programs, but super clean and it's ok for me to do while I'm breastfeeding the little guy and trying to get him to bulk up..while I (hopefully) slim down!

I'm planning more posts on the auto immune suck fest, keeping up with my food tracking/new nutrition program, and general daily fun stuff!

Ready or not, here comes 2017!!

Thursday, March 6, 2014

Pizza on a Spaghetti Squash Crust..part 2

Remember when I posted this? Pizza on a Spaghetti Squash Crust well...there were some requests for a step by step. So here we go! You can refer back to original post for more accurate measurements (I think)...
 Cut your spaghetti squash in half (use a big, sharp knife, try not to cut yourself-but it is kinda hard to manage, heads up). Scoop out the innards and put cut size down on a baking sheet (lined w/parchment-easy clean up) and put in the oven at 425 degrees for a a good 35-45 minutes.
 This is when it's done...
 Then you scoop it out into a bowl..and let it cool. Why? because you are going to be adding raw eggs to it, to help it bind up as a crust.
 Put these into the cooled squash
 Mix it up...
 That parchment lined tray? I just reuse it...spread it out as thin as you can get (this is a half baking sheet tray I think..biggest size)..and try to get it as even as possible.
 Back into the oven 425, for 30 minutes. Then if you want you can flip it and broil it to get it dryer...or at least I do.
 Top it! We like pepperoni around here...
 Oh..and I made this one on Valentine's day...
Then you bake it until the toppings are 'done' cheese is melted, nice and gooey.

There ya go..step by step!
Now..keep in mind..this isn't a slice and pick up pizza. It stays a little more moist due to the water content of the squash...
BUT when you are only getting like 3 carbs per slice..and it's natural veggie carbs vs white, processed carbs (quick look on myfitnesspal says that 23g of carbs are about average for 'normal' pizza).
So eat it with a fork, and be happy knowing that it's a veggie crust, kinda better for you, and you won't get that heavy "ugh...I just ate pizza" feeling.


Thursday, September 26, 2013

Pizza on a spaghetti squash crust-carb free!

Here is a step by step w/pics if you want it Part 2

Alright kids...let me blow your mind.
Pictured you see pizza. Cheesy, meatly, delicious pizza. What you might not there are no carbs. No 'white' flour. No 'wheat' anything. So I can call it gluten free too, right? I'll have to ask some of my gluten free pals. Either can pretty much eat this pizza guilt free. AND sneak in veggies on the kids while you do it.
Kinda bear with. Also..make sure you have plenty of time. I mean..good pizza takes a while..right? are going to start with a spaghetti squash. It's in the veggie section. Pale yellow. Super hard. You'll cut that sucker in half, scoop out the seeds, and put it cut side down on a parchment covered 1/2 baking sheet and roast in the oven for about 30-40 minutes.
Then once it's roasted, you'll let it cool for a bit. Then scoop out the center into a big bowl and think "wow..this DOES look alot like spaghetti!" because it totally does.
To that you'll add 2-3 eggs (I whisk up 2 first, and add, then see if I need the third. Depends on the size of your spaghetti squash). You'll also add about 1/2 a cup of whatever sauce you are using. I vary between actual 'pizza' sauce or just jarred marinara.
In your bowl you'll be looking at a very wet and confusing pinkish mix of veggie/egg/and sauce. And you'll likely isn't going to work..stick with it.
You know that baking sheet you roasted on? It's already covered in spray it down with some Pam and pour your crust onto it...and squish, erm..pat it out as thin and evenly as you can. Then put it into the oven at 425 and let it go for about 45-55 minutes. Not kidding.
I told you this was a longer process.
But chin up, because while it is can work on your topping. Our topping (this time around) was cooked/crumbled spicy italian sausage, chopped red bell peppers, minced garlic, and a provolone/mozz mix of cheese.
Toward the end of cooking for the crust..I broil it for a few minutes. Get that top nice and brown.. not burnt..just brown.
Take it out and add your toppings. I usually do a  decent layer of my sauce, sprinkle of cheese, then my meats/veggies then top with more liberal amounts of cheese.
Return to the oven and let bake another 15 minutes, or until your toppings look all melty and happy.
Remove and let cool for about 5 minutes...this pizza will scald the roof of your mouth just like regular carb filled pie will.
But it's just pizza. There is NOTHING about this pizza that tastes anything but pizza-y. If you don't tell people..they won't know it's a squash crust. Seriously...try it out on people and don't tell them. I mean, don't lie to them. Just say "we're having pizza" because you are. Then sit back and smile at the fact that it's carb-free and full of veggie goodness!
Now...the longer you let the crust bake/broil...the 'firmer' it will be. I've made this pizza..alot..and have yet to have it sturdy enough to be able to pick up big pieces w/out them getting floppy. So eat it with a civilized. And be will be made ALOT in your house. :)

You can also mess with this recipe to suit your needs. Make pizza YOUR way! You can do about anything you want with toppings. You can also add cheese and cooked meats INTO the crust. It's really hard to mess this up and have it not taste good!

Would it be helpful for you guys for me to do more step by step pics on this one? Let me know!

Deen shrimp with bell pepper salsa

This is another one of those 'diet' meals. But whoa..was it good!

Let's start with the shrimp...
the other day I was watching an episode of Home for Dinner with Jamie Deen. I mean..I gotta get my Deen fix SOMEHOW since Paula isn't on anymore! But since I'm doing the diet thing..we tweaked the recipe a didn't wrap it in bacon. That's about the only change. :)

Jamie Deen Shrimp (tweaked from here)
1lb raw shrimp, peeled and deveined
3 Tablespoons Sriracha sauce
3 Tablespoons honey
1 Tablespoon smoked paprika
hot grill

In a bowl mix together the sriracha sauce, honey, and paprika. Add shrimp. Toss to coat. Allow to sit for about 15 minutes, then put onto skewers*, however many you can fit on there. Then grill until done!

Serve over/with a bed of this awesome Bell Pepper salsa! Another weird thing I can't have on the diet (what have we covered so far? pork/bacon, pears..the list continues) white onions. What? I know, right? But I can have green onions/scallions (if you are fancy). I can also have bell yay! Also..not a huge tomato fan I was happy to find a recipe I could work around to make work for me.

Bell Pepper Salsa (adapted from So, How's it Taste?)

2 Yellow Bell peppers, seeded and chopped finely
2 Orange Bell peppers, seeded and chopped finely
8 radished, chopped finely
8 scallions, chopped finely
1 1/2 Tablespoon chopped garlic**
1-2 small stalks of celery and leaves (the stuff in the middle of the celery, know what I mean?)
4 Tablespoons apple cider vinegar
2 Tablespoons Extra virgin olive oil
2 teaspoons brown sugar

I ran all my veggies through a food processor (you could also use a mini chopper)...but I ran them in batches. Peppers first, then put them in a big bowl, repeat with radishes, scallions, and celery.
In a separate little bowl mix together the vinegar, garlic, oil and brown sugar.
Toss to combine. Try to let it sit for truly gets better after a night in the fridge!

We served the grilled shrimp over the salsa (as pictured). We also ate the heck out of the salsa on blue tortilla chips. Did NOT taste like diet food. Tasted amazing!

*skewers-if you are working with wooden ones..soak them in water for a bit before you put your food on it, so they don't just burn up on the grill.

**I cheat and keep a bit ol jar of the chopped garlic in oil in the fridge and just use scoops as needed. Great shortcut!