Cold again

Well… you have to be kidding me! LOL! 🙂 It is COLD, REALLY COLD again… freezing temperatures in this area of Texas are not common, especially not in March… but … oh well! I guess it is just a great opportunity to show determination and go out there and take my morning walk!

I am doing good with my eating… I haven’t lost more weight (well, just 0.2 pound… so… not even half a pound) but… again… I am amazed to be able to EAT and not gain weight… losing is even better! 🙂

Right now my very favorite healthy treat on Plan (Trim Healthy Mama) is my “ice-cream” … it’s not real ice cream but I LOVE IT! And I eat LOTS OF IT! … I just use frozen strawberries -cut into smaller pieces so the food processor can handle it (or a berry medley) in the food processor container (frozen just like that, not thawed) and process until I get them into a “snow” consistency… once the berries are like that I just add a splash of vanilla, some stevia drops, about 1/3 – 1/2 cup of 0% greek yogurt (I use FAGE) and some cocoa powder (about 1 tbsp. or a bit more) … If I need to add more protein I just add about 1/2 scoop of Jay Robbs (ultra expensive so I am switching to Swanson’s which is way more affordable) whey protein isolate (no sugar! YAY!) but the extra protein is optional… greek yogurt is already a great source of it, process it all together and Voila! My delicious “ice cream” is ready… I sooo love this healthy treat! I find it addicting!

IMG_0160[1]I’ll be back… have to go now… I’ll be hopping around your blogs tomorrow! 🙂

The Thin (satisfied) Lady Inside


It’s Pizza Time!

Hello everybody! I’ve been hanging in there… some days are better than others, some days are easier than others… but it’s mostly my attitude that makes it harder… It is just hard to have gained back so much that I had already lost … But crying about it will do nothing for me… I still cry though… LOL!

Anyway… Saturday night hubby decided to buy pizza… now… pizza is not on plan… and it’s not the cheese and toppings that THM (Trim Healthy Mama) worry about… it’s the bread… and it’s not that we can’t eat bread… but the whole thing about this plan is to try to keep your glycemic index at healthy levels… and pizza crust is just “too much bread” and not necessarily “the good kind” … and then… mixing all those carbs with the amount of fat from the cheese/meats is just too much!

So… instead of “giving in” I decided to invest some time and make my own “plan approved” pizza… “Fooled ya’ Pizza”… This pizza is made with a cauliflower based crust and I found it to be absolutely delicious… Now… the crust won’t really fool ANYBODY! It is NOT BREAD! or bread like! Don’t expect bread flavor or texture to magically come from cauliflower but it is SOOO YUMMY! And if you get your favorite toppings on top… you CAN fool yourself and your cravings and have that “satisfying feel” that pizza can give… but without the guilt!

So… it was my first try to attempt and it was easier than I thought… Hubby loved it too (even when he had already had his own pizza) – I think this recipe would also be “Paleo Diet approved”

I am sharing the recipe from the book because it’s already been shared in multiple blogs, forums and groups.

Here it is: (Disclaimer… if you’re a calorie counter THIS IS NOT a low-calorie dish)


Here’s the whole pizza with toppings right before putting it in the oven for the toppings to bake.


This is just the pizza crust once it’s been flipped and baked on both sides.

Fooled ya’ Pizza – Trim Healthy Mama

1. Lightly steam 1 (16oz) bag of frozen cauliflower. (I only had a head of fresh cauliflower and used that.)

2. Put lightly steamed cauliflower in colander and press out as much water as possible. (I used a big spoon to press it with.) The less water the crispier it will be. (Trust me… get ALL THE WATER out of that cauliflower… I can say this enough! Use paper towel if necessary)

3. Transfer cauliflower to a food processor and pulse a few times, NOT to much. You want rice-size pieces.

4. Add 3/4cup egg whites and pulse again a few times. (You can also just use 3 eggs. That’s what I did.)

5. Add 2 cups grated part skim mozzarella cheese, pinch of sea salt, dash or two of Italian seasoning, and a little onion or garlic powder to taste.

6. Mix ingredients together well with a spatula inside the food processor.

7. Line a large cookie sheet with parchment paper and grease parchment well (this is important or the crust will stick.).

8. Plop entire mixture onto the middle of the tray and start spreading it outwards with a spatula or with your hands until it covers most of the sheet. Try not to have a thicker middle than sides. (If you have a perfectionist husband like mine, you wont have to worry about that! He spent quite a bit of time fixing my spreading job. *smile*). Keep pressing until mixture almost touches the edges of the sheet. This crust is better thin, but don’t let the edges become wispy thin or they will get too dark when they cook (it puffs up a bit after cooking).

9. Bake at 450 for 20 minutes. (turn it over after 15 minutes to crisp the bottom. Flip it including the parchment paper, then remove the parchment paper).

10. Cool crust for several minutes before topping.  (Do not skip this step)

Once crust has cooled you can top it with pizza sauce, a little *Very little* more cheese (you don’t need much, since the crust already has it). Add any toppings you want and broil it in the oven until toppings are done.

You need to cut this pizza into smaller, rather than larger pieces. This makes it easier to hold them in your hand. Very large pieces are slightly droopy. Also if you don’t have a food processor you chop it to the “rice-size pieces” – I actually just mashed it with a potato masher while getting all the liquid out and it worked too!

The Thin Lady Inside

Back from Mexico…

Hello everybody… so… I did have to end up going to Mexico… My dad’s condition was way worse than we originally thought… he actually had a massive heart attack. The doctors can’t explain yet how he made it for 2 days without medical attention, when he got to the hospital he had over 3000 units of some enzymes produced by the body when the heart fails… I am sorry if I can’t explain things right… it’s all a blur… but the doctors said something like: “when a person has over 300-400 units it is considered a heart attack, your dad has over 3000 units”… so we rushed to Mexico but I wasn’t allowed to see him… he couldn’t have any emotions… nor good or bad. At least I was a support for my mom and siblings in the scariest hours.. the first 72 hours were crucial, he was in the ICU and he made it… the doctor says he is still not out of danger and they continue to administer medication to keep him from having a thrombosis, he is now in a normal room and he started asking last night about me and if I could go see him… he doesn’t have any clue I just returned last night from being just a few steps away from him all weekend. Now my mom is afraid to tell him I was there and wasn’t allowed to see him… so he won’t know… it makes me sad he probably wonders why I am not there!?

Anyway… I just hope his recovery is complete…. and I obviously didn’t have much opportunity to count calories while there… but did have the opportunity to eat things that I love and I hadn’t eaten for 7 years! Things right there in my country… that can’t be fully replicated in the USA…

"Pollo Feliz"

“Pollo Feliz”

My favorite Grilled chicken "Pollo Feliz" with tortillas, guacamole and blanched/seasoned red onions.

My favorite Grilled chicken “Pollo Feliz” with tortillas, guacamole and blanched/seasoned red onions.

"Tamal Sinaloense"

“Tamal Sinaloense”

Regardless of my not counting calories and letting myself enjoy some Mexican food I must say I still stayed away from my very favorite street tacos and soda… and from many other succulent dishes… I must say I am happy I am not there anymore because it would be near to impossible to lose weight with all those options… Ah! Can’t resist Mexican dishes!!! and my favorite ones are not that healthy! Although I know I still lost weight when I used to live there… you can always adapt every dish to make it a healthier/lighter version… (it still isn’t the same though!)

So… thankfully my dad is getting better and thankfully I am now away from all that food… or it would be likely I’d end up in a hospital just like him.

The Thin and very Mexican Lady Inside


Butternut Squash Soup

Ah! I am doing much better! I finally got my walk in today! I got out in the cold and a bit of rain (just a drizzle) and felt alive again! It’s amazing what “moving” can do for you! I even got in the groove of cooking and experimenting again!

Would you believe it if I told you I had never had butternut squash? It’s a vegetable that has always intrigued me… it looks so beautiful! So perfect for fall… so inviting and at the same time a little scary! It’s one of those things I just have the feeling I won’t like but I made myself buy it at the store just to try it!

So… I made a butternut squash soup and it was delicious! JUST DELICIOUS! I used whole milk instead of heavy whipping cream just to reduce calories and fat so… and when I checked the amount of calories on myfitnesspal (I entered the recipe and each ingredient) I came up with this:

This soup makes 4 generous servings (I say 4 because I loved it so much that I know I ate a quarter of this soup) and… for a serving that size… it has only 199 calories! Isn’t that great? So… here we go… get ready! this is GOOD!!! (I took the picture using a ramekin, which obviously isn’t big but each serving is about 1 bowl)



1 2lb. butternut squash, whole, not peeled, quartered, seeds and fibers from the center removed and set aside (don’t discard)
1/2 white onion chopped
3 tbsp. butter
3/4 cup of whole milk
1 tsp. packed light brown sugar
5 cups of water
freshly grated nutmeg (a pinch or two -or three-)
salt to taste

1. In a large saucepan melt 1.5 tbsp. of butter (medium/low heat). Once butter is melted add the chopped onion and sautee until translucent. Add the reserved squash seeds/fibers, stir frequently and sautee until fragrant and the butter has turned deep orange/redish (about 8 mins.)
2. Add water to seeds/fibers and bring to a boil. Once it’s boiling turn the heat down to a simmer, cover -leaving it a bit open- and simmer for about 50 minutes.
3. In a large pot (or a steamer) add a little bit of water, quartered butternut squash, cover with a tight lid and let it steam for about 50 minutes (while the seeds/fibers of the squash simmer making a nutty broth)
4. Once the steamed squash is ready (there should be no resistance at all to a fork/knife) remove carefully using tongs and place in a bowl. Let it cool a little bit so you can handle it with your hands.
5. In the meantime strain your pumpkin seed broth into a big bowl or measuring container. Discard all the seeds/fibers and chopped onion. You should have about 3 cups of broth, that’s about all you’ll need (if you have more than that don’t get rid of it)
6. Using a big spoon scoop the flesh out of the squash and discard the peel.
7. Using a blender (and in about 3-4 batches to avoid having an explosion) carefully blend the squash along with the liquid, making sure it has a nice consistency but not too runny and/or thick (you can always add more of the broth if needed later).
8. Once all the squash is blended pour it back into the big saucepan and bring to a simmer at medium heat. Add the milk, remaining 1.5 tbsp. of butter, teaspoon of brown sugar and pinch of nutmeg (or more to taste), season with more salt to taste. Add more of the broth to thin if too thick. Let it simmer and stir until all flavors are combined.


Getting easier

So… again, after a few VERY, very rough days where I struggled to keep my eating under control but still did… is getting a bit easier… yes… once again… I hope it continues that way… I am eating more calories than in the beginning… I am at about 1400-1500 calories a day… to be able to actually avoid the sudden “hunger attacks” but I am making sure that every calorie comes from a healthy source even making my own hummus (I make chickpea hummus and cannellini bean hummus) and I’ve found that “34 degrees” (brand) crisps are a great solution for “salty cravings” … you eat 9 crisps for 50 calories and 0 grams of fat!  so I eat those with my homemade hummus with about 50 calories per serving and there you go… you can still enjoy a salty treat and eat healthy.

Anyway… I still have continued to bake… and cook… I baked another apple pie now for hubby and made a potato/corn chowder for dinner, it wasn’t the best idea to make a potato chowder after making a pie… it only made me get into “peeling and slicing” after being already tired of it.. so … I hope you are a better planner than I am and go for a simpler dessert if you ever make that… the chowder was delicious and since I had barely had any carbs during the day I indulged with it. It was so creamy and satisfying!
For lunch yesterday I had an amazing, big ham sandwich with an ultra thin slice of sharp cheddar from Sargento (I love those things! What a brilliant idea! REAL, WHOLE cheese for only 45 calories!) … and avocado.. for only 393 calories – I eat sugar free whole wheat bread which only has 45-50 cals per slice. (I went for a double serving of ham! it was sooo delicious!) Let me show you:


And tonight… for dinner I cooked “Harvest time Chicken with Peppers” so delicious and comforting,  I used skinless chicken thighs which I lightly floured and then browned in a bit of olive oil, then transferred to a baking dish and in the skillet where I browned the chicken I then sauteed lots of onions, bell peppers (you can use all green, yellow and red, I unfortunately only had green) and fresh basil, fresh oregano and fresh parsley… plus fresh garlic, then added lots of chopped tomatoes, 1 1/2 cups of chicken stock -fat free- and seasoned with salt and black pepper, once it was all boiling I covered the chicken with the veggies, covered and baked for 30 mins. at 350 degrees, DONE!  I accompanied it with lots of steamed green beans. Talk about yummy!


So… once again… I am rediscovering my passion for cooking healthy! Going back to the basics and even for shortcuts that I had forgotten like cans of light progresso soup to have available for those moments when I am feeling weak and in need of eating something warm. Yup… I am remembering that eating healthy shouldn’t be boring and bland… it shouldn’t feel like a sacrifice but a reward.

There it goes… I hope I continue this way!

The Thin Lady Inside

Hearty Breakfast Options for less than 400 calories

Hello everybody… So yesterday wasn’t that good of a day… I am catching up today… I hate “catching up” because I know in the end… if you do it too often… well… you lose the battle… But I am doing good and staying focused.

Something I’ve noticed works best for me is to have a good, big breakfast, I think I’ve mentioned it before… If I eat too little for breakfast I pretty much set myself up for failure for the rest of the day… and even if I “make it” I end up frustrated or in a bad mood all day long…

So… I try to eat plenty in the morning… Something I’ve been doing lately is reduce, a lot, the amount of eggs I eat… so I but I only eat eggs on Sundays, when, because of extra church activities, I know I will spend more time without being able to eat… the rest of the week I just replace the egg with extra fruit…

Anyway… here are my breakfast options for you (all include Van’s Organic Waffles, which I just discovered and are sooo delicious!)


Waffles with Maple Syrup, Fruit and Coffee = 330 cals.

You need:

Van’s Totally Natural Organic Waffles (2 Waffles) 170 cals.

Dark Amber 100% Pure Maple Syrup 1 tbsp. 53 cals.

Coffee with 1 tbsp. sugar free creamer (the sugar free creamer is optional and it’s the least healthy of all items) = 19 cals.

1/4 Banana (medium) = 35 cals.

4 Medium Strawberries 15 cals.

7 Fresh Raspberries 7 cals.

1 tbsp. raw almonds 30 cals.

Waffles with Maple Syrup and Big Banana Milk Shake: 306 calories

You need:

Van’s Totally Natural Organic Waffles (2 Waffles) 170 cals.

Dark Amber 100% Pure Maple Syrup 1 tbsp. 53 cals.

Unsweetened Almond Milk (Vanilla) – 1 cup (8 oz.) = 30 cals.

1/2 medium ripe banana 53 cals. (If you use the whole medium ripe banana your whole breakfast will be 359 calories… so still very good!)

(For the milk shake just blend the Almond Milk and Ripe Banana, serve cold and sprinkle some ground cinnamon on top)

Waffles with Maple Syrup, Egg and Fruit: 368 calories.

You need:

Van’s Totally Natural Organic Waffles (2 Waffles) 170 cals.

Dark Amber 100% Pure Maple Syrup 1 tbsp. 53 cals.

2 Medium Strawberries = 8 cals.

1/2 Medium Banana = 53 cals. (substitute for your favorite fruit, just check the portion sizes)

1 large egg (scrambled and cooked with Pam) = 84 cals.

So… I hope you enjoy a big, guilt-free breakfast that will help you stay satisfied and energized throughout the day!


The Thin Lady Inside

I can feel it…

I can feel the peace coming back after the weird emotional storm of the week… I am regaining control over what I eat and over the “anxious hunger” I get… Yesterday was a good day… I still couldn’t go run but I did my “walking in place” thing and I reached and passed the minimum of 10,000 steps for the day… I also went swimming and spent about 30 min. very active in the pool, unfortunately I can’t spend any more time in there because of the allergies to the pool water (maybe the chlorine, maybe all the chemicals combined) so of course I took the antihistamine and after coming out of the water showered immediately and “frosted myself” (LOL) with lots of a cream that the dermatologist gave me. I still feel a bit itchy and a slight burning sensation mainly on my cheeks, around the eyes and lips… but … I just can’t live in Texas and not be able to get in the pool! LOL!

So… my day ended like this:

I ate 1349 calories (it’s the best I’ve done for a whole week)

I burned a total of 2457 calories for the whole day… I feel proud.

Now… let me share with you a quick recipe for Sweet Potato Fries. These are very simple and they’re a much better choice when you are craving “French Fries” … plus you are not missing out in flavor, I’d say quite the opposite… These are simple and GOOOOOOD!

I don’t know if I’ve told you but I used to HATE sweet potatoes, but I didn’t know I didn’t hate sweet potatoes but the way many people cook them… Sweet potatoes for me are sweet enough and I don’t like them with any extra brown sugar or marshmallows (just the thought makes me shiver!) but I do like them with salt and butter and/or olive oil! So I had never made or tried sweet potato fries before but about 2 weeks ago we went to a fast food restaurant and I was left craving french fries (I LOVE THEM) so when I got home I decided to make my own fries… out of sweet potatoes (which are more better for you anyways), these potato fries are baked so you reduce the amount of fat A LOT by not doing any deep frying! so… here’s my version of easy and quick for those sudden “French Fries” cravings:


This whole recipe has a total of 231 cal.  (yes for the whole recipe) vs 600 calories for fries at a fast food restaurant!



  • one large sweet potato
  • coarse sea salt
  • freshly ground black pepper
  • good quality olive oil (1 tbsp.)



Preheat the oven at  450 degrees Fahrenheit. Peel the potato (unless you like the skin, you can leave it). Cut the narrow ends of the potato off (only if they’re really thin). Since we are dealing with a large (very large) sweet potato cut it in half (not lengthwise). Take each half and cut them into large slices about   3/4 inch thick.


  Cut those slices into fries and place them into a baking sheet (I use a jelly roll pan). Sprinkle salt and pepper to taste (I recommend to be generous with the ground black pepper) and drizzle with the olive oil (about 1 tbsp. should be good, you can use 2 tbsp. but if you use too much they can get soggy) Toss it all together making sure you get all the fries coated with the mix of salt, pepper and oil.


I couldn’t use as much black pepper as I would’ve liked because I was sharing with my little ones

Now arrange all the fries on the baking sheet making sure they are all evenly spaced and not touching each other.


Put them in the preheated oven for 15 minutes. (Make sure to leave them alone for this period of time without opening the oven, don’t cook anything else at the same time because they might turn soggy). After those 15 minutes take them out and flip each fry (use tongs to avoid burning yourself unless you’d rather use your hands if you’re used to the heat). Once they are all turned over place them back into the oven for an extra 10 mins. (Don’t keep them out of the oven for too long when flipping them). I hope you were indeed generous with the black pepper because spicy sweet potatoes are delicious (you can also add a touch of paprika and cayenne pepper to these!). Trust me, even sweet potato haters will love these!


The Thin Lady Inside