Ready For The New Year

I feel the best way to start this first blog of the new year is to talk about what I’ve been up to, mainly how my weight loss is going, but also my decision to take the test to become a fifth grade teacher.

Yes, you heard me right; teaching. This  decision  allows me to have a rewarding job and make a steady paycheck; and I still have the ability to  keep up with my writing. Right now I am working on a piece about mental illness for the New York Times. It’s the kind of essay that takes over a dozen drafts to come across as clearly as I want. I hope I will be published; it would help my confidence about my writing immensely. If I’m not in the NYT, I’ll keep working on the essay until it makes it somewhere. I realize I’ll never be published if I don’t take the leap. The subject is important to me; it hits close to home.

But, yes, a teacher. I had a really great fifth grade teacher in Maryland, Ms. Schuster, before I moved to Florida. Even though we were in fifth grade, she still read to our class. She tried to teach us more than what we needed to know for a test. I want to take the same approach. I have been a professional student since graduating high school. I’ve studied many subjects, my favorite being literature, probably because of Ms. Schuster, and I want to use my passion for learning with my kids. If I inspire one student, I will have made a difference. I studied healthcare twice in my college career, my main thought being that I wanted to help people. This feeling, after receiving a degree in English, has focused me in the direction of a teaching career because it combines my passion of education and my philanthropic side. I am certain I can help my students with the writing portion of the Florida standardized test. I am almost as passionate about the other subjects as I am literature. This decision feels right. I’ll have financial security, help mold lives, as well as have time to spend on my writing outside of school.

As for my healthy lifestyle challenge, it has been a challenge. But since January 2^nd I have been writing down everything I eat and drink, and have been going to the gym. I’ve lost 14 pounds already, but that’s all-together. ‘Gained a bit over the holidays because I was weak to the temptations, but I tried not to over-do things. I think 14 pounds in a month is pretty darn good, though. I drink eight cups of water throughout the day. I try to start with room temp. adding a squeeze of lemon because I read that it helps wake your body up. I also have been getting at least five fruits and/or veggies per day. I have actually been reaching for things like edamame and broccoli and brussels sprouts for snacks and have cut out mindless snacking. Brussels sprouts have been deemed a belly fat killer by many healthy lifestyle websites. One thing I also thought was interesting is that for some reason, an 8 oz serving of chocolate milk after a workout helps to repair the “trauma” that has been done to the body by providing more nutrition than sports drinks, or even water.

I feel myself picking up momentum. I have decided that I should start doing yoga again on days that I don’t go to the gym. The more activity I get, the quicker the weight will fall off.  I cannot imagine how it feels to be smaller, since I have been living in an obese body more of my life than not. I remember the exact weight I was when I was finally able to cross my legs, but I only remember that it was a good feeling. When I first started gaining the weight back, I felt like I was wearing a “fat suit” because I could still remember how it felt to be smaller; it was a strange feeling. Medication can affect weight, and I had been prescribed things that made the process of attaining my weight loss goal almost impossible. The weight gain was depressive. It affected me in a destructive way, and in five years I let myself get to be 21 pounds heavier than I had ever been.

I am in the mind-set right now that I feel extremely motivated. The first time I lost one hundred pounds. I was obsessed and strong. I didn’t let temptation take over, and I need to be in that mind-set in order to accomplish this goal. I want it bad, and I owe it to myself to take care of myself. Things are clearing up, I am developing a plan for the future; ‘just feels like the right time to begin again.

“Forever is composed of nows.” –Emily Dickinson.

 

Look Out!

So sorry I’ve had a lull here, but I plan on posting again within the week! 

Homemade Gifts Part 1 (Pumpkin Bread/muffins)

Happy Thanksgiving everyone! Today’s post is my version of Libby’s Brand pumpkin bread. I have been giving this pumpkin bread away as a holiday gift for the past couple of years. I believe that homemade gifts are some of the best because you know whomever is gifting put some extra effort and love into it!

I am actually going to have a series of homemade gift ideas throughout the holidays, leading up to Christmas. Next post is going to be baked dough ornaments. In my family, holiday crafting is a tradition, and these ornaments can turn out pretty fancy if that’s what you’re into. Holiday crafts help get anyone into the holiday spirit (also great for entertaining the kids with a creative project!).

NOW FOR THE PUMPKIN BREAD!

Moist Pumpkin Bread with a crispy sugar top–this recipe is pumpkin pie, reimagined. Great for breakfast with coffee, or with a scoop of vanilla ice cream for dessert. I’ve made this bread in muffin form. Looking at it from a healthy stand point, muffins are a good way to have portion control. But that goes out the window if you whip up a cream cheese frosting. A dollop of frosting, and these delicious muffins become decadent cupcakes! (my mom’s favorite birthday dessert!)

The recipe makes two loaves of bread, or two dozen muffins (or one of each). Just smelling the spices conjures scent memories of past holidays.

I admit it, I’m not  pumpkin pie fan, hence my excitement when I came across this recipe years ago. I’ve made very few changes to the original recipe, but I think they really make this bread taste that much more gourmet.

The original recipe does not call for vanilla extract, but I feel that adding two teaspoons really helps bring out the spicy flavors. I use raw sugar instead of white because I am convinced it makes the bread a bit more moist. I find that the larger crystals dissolve a different way; the raw sugar also has a bit of a deeper flavor than plain white sugar. The original recipe also calls for 16oz of pumpkin puree, but the can comes with 15oz, and I think that is just close enough! Why open another can for such a small amount of puree? I have found it makes little to no difference.

As a bonus, I sprinkle on a good layer of brown sugar to help crisp-up and caramelize the top as the bread bakes. Cutting this step wouldn’t make too much of a difference calorie-wise, but would take away from how special and crispy the top gets by adding a pinch of the caramel-y molasses spiked sugar.

 

Whichever vessel you choose to do your baking in, this recipe will become one of your holiday favorites! Maybe even your pumpkin hating relatives might think twice with a taste of this bread!

Ingredients:

• 3 1/2 cups all purpose flour
• 1/4 tsp. baking powder
• 2 tsp. baking soda
• one teaspoon each of cinnamon, ground nutmeg, and ground cloves
• 1 1/2 tsp. salt
• 1 1/2 cups each of raw sugar and packed brown sugar
• one cup of veggie oil
• one 15oz can of pumpkin puree
• 4 eggs

Sift together the flour, baking powder, baking soda, spices, and salt into a large bowl; mix well. Add all of the sugar and mix until combined. (If there are some pebbles of brown sugar, don’t worry too much because they create a small pocket of caramel-y goodness within the bread.) Stir in veggie oil and pumpkin. (When you do this, it will create a thick dough). Add the eggs one at a time, scrambling them in a small bowl before mixing into the main mixture. With the last egg, add two teaspoons of vanilla extract, scramble, and mix into the batter. The resulting batter should be thicker than a cake batter, but more wet than cookie dough.

Divide the batter into two loaf pans or two dozen-count muffin tins. Bake at 350 degrees, 30 minutes or so for muffins, about an hour for loaves. Check with a skewer for doneness. The skewer should come out clean.

 

I hope you enjoy this recipe all season long! Post a picture of yours on instagram under the hashtag #inspiredpumpkinbread, and tag me! @emmyshan1987. If you like the recipe, please leave a comment, I would love to hear how your bread came out!

Inspired Veggie Chili

#inspiredveggiechili from herinspiredmind.comSource: Inspired Veggie Chili

Inspired Veggie Chili

Hello, all! After submitting my post last week, I decided a good way to follow it would be a recipe for one of my favorite Vegetarian Meals. This Chili may be healthier than the traditional beef chili, but I can guarantee you’ll love it just as much, if not more!

(I apologize for the pictures. I’m still practicing my staging : )

There is a story behind this chili. I used to work at the café in the late Borders Bookstore. There was a vegetarian chili we sold that my coworkers and I could not resist taking little espresso cups full into the back room at times when business was slow. My coworker Marcella and I were both addicted.

When the store eventually went out of business, I had to find a way of reproducing this bold and fresh bowl of comfort. I was living in East Orlando, near the University I was attending. Most of my friends were guys. I loved to cook for them because they were always so complimentary and excited to try new things. I was on a tight budget, so cooking from scratch was a struggle; it got into my mind that testing this chili on them would be a great way to save money on this one-pot wonder.

The first time I made this chili, the guys went crazy over it. I combined salt, pepper, cayenne, cumin, and onion powders to spice it up. At the time there was a bottle of V-8 in the pantry, and thinking on my feet when the mixture of Boca Crumbles and veggies seemed to be too thick, I added some of that to loosen it up. Over the years I have tweaked certain things, like adding Tomato Puree instead of V-8, and Apple Cider Vinegar to deglaze the onions and the spices. The apple cider vinegar also helps give moisture to the Boca by tenderizing it and making the texture more like meat. I think the vinegar also helps bring out the flavor in the spices. I also add two seeded and minced chipotle peppers that were marinated in adobo.

This is what the onions and spices should look like before you add the Boca. Make sure they are starting to caramelize. Toasting the spices also helps bring out their flavor.

After adding the apple cider vinegar and the Boca, the Boca should become hydrated by the vinegar and look something like this…

Stir around until the Boca is completely combined with the onions and spices. If the crumbles look too dry, add a bit more cider vinegar. But as you see in this photo, there are no pools of vinegar because the Boca has soaked it all up.

After that, everything is pretty easy. Add the chopped peppers, the corn, the beans, a can of petite diced tomatoes and a can of tomato puree. Mix it all up and let it simmer. It may seem too thick at first, but as it begins to heat up, the juices meld together to create a nice base for the chili..My family loves this recipe, so I always make a huge batch for leftovers, but you can also cut the recipe in half and still feed 4-6 people.

Here’s what you need

• Two bags of Boca Crumbles
• A pound and a half of sweet corn, frozen is fine
• A 16 oz. can of tomato puree (I use San Marzano)
• A 16 oz. can of diced tomatoes (also San Marzano)
• A 16 oz. can of black beans, drained and rinsed
• Two chipotles (they come in a can in adobo in the ethnic aisle)
• Either two green bell peppers, or one bell pepper and a large poblano (I always use the poblano)
• One large onion, or two medium, chopped
• Five cloves minced garlic
• 2-3 tablespoons olive oil
• Tablespoon salt (plus some to taste at end)
• Teaspoon pepper
• Level tablespoon of cumin
• Teaspoon chili powder
• Teaspoon onion powder
• 1/4 teaspoon cayenne
• 1/2 cup of Apple Cider Vinegar
• Hot sauce and sour cream to garnish

First thing’s first, cut up all fresh veggies to prepare to toss them into the pot. You will want to cut them pretty small so that they are about half-inch dice.

Put 2-3 tablespoons of olive oil into a soup pot that is set to medium-high. When the oil is hot, dump in the onions, add salt and pepper and mix around until the onion begins to appear translucent. The salt helps pull water out of the onions. Next add garlic and all of the spices, as well as the minced chipotle to the onions and give it a good stir. (Make sure your stove temperature is not too hot, or it will burn the spices.) I do not add the garlic with the onions at the beginning because I don’t want it to burn.

Next, deglaze the pan with the apple cider vinegar, scraping all the brown bits at the bottom of the pot. Add the Boca, and stir to combine. The Boca should absorb the vinegar and look rehydrated.

Once the Boca has a chance to heat up a bit, add the peppers. I add the peppers now instead of with the onions because I want them to stay crisp. Pour in the rinsed beans, corn, diced tomatoes, and tomato puree. Mix thoroughly and reduce the temperature to low to allow the flavors to marry and meld together. When the chili has little pools of liquid, it means it has come to temperature. Ideally let the chili simmer for an hour, stirring every so often so the bottom doesn’t burn.

I hope you love this recipe as much as my family, friends, and I do. We love eating it in a bowl all by itself. Sometimes we top it with cheddar and sour cream. Many enjoy putting cornbread on the bottom of the bowl, but you can even use it as a dip with tortilla chips while watching sports.  Heck, wrap it in a burrito, make enchiladas. This recipe is great because it is pretty darn healthy, and oh so versatile. Don’t let the whole “veggie”  thing turn you off, I’ve known a few meat-eaters who have tried this and couldn’t believe when I told them it is vegetarian. Vegetarian meals do not have to be flavorless. Give this one a shot; it is sure to please. If you want it a bit spicier, add more cayenne, or squirt some of that magical Sriracha on top.

I would love to hear from those of you who try this out. You can find it on instagram at #inspiredveggiechili and tag me! @EmmyShan1987. You can also like and share on Facebook!

Enjoy!

“You First”

Hello, all. I hope you enjoyed your Roasted Garlic Butternut Squash Soup; I know I did!

These last couple of weeks I have been mulling over the best way to go about introducing my weight loss journey. The thought of putting myself out there for all to see has been difficult, but I realized the best way to go about it is to just jump in, rip off the band aid, and be honest. My motivation is that I might be able to inspire someone else who struggles with their self-image as I have.

I have been battling my weight my entire life. I remember in third grade I joined Weight Watchers with my mom. I was an active kid, always playing sports after school with friends, as well as participating in a couple of seasons of soccer. The weigh-ins were always difficult because I saw little change on the scale. My next door neighbor and close friend Jaime tried to help. She would give me challenges like running the loop around the block and timed me to encourage me to go as fast as I could.

I moved to Orlando, Florida in the middle of fifth grade, and my family joined the local Y. I worked hard, but my nutrition was not where it should have been. I learned good habits in Weight Watchers but was not always as strict as I should have been. I didn’t over eat, but I’m sure I was not concerned about veggies and grains. In middle school I attempted the Atkins Diet. I ate lots of protein, but didn’t worry too much about any of the other food groups. I yo-yoed between sizes 14-16 all the way through high school. As quickly as I lost a few pounds, I would gain them right back. With band practice and AP classes, it was difficult to put aside time for vigorous exercise.

When I moved away to college at Florida State University (FSU), I had an apartment by myself. I stocked my own fridge and took control over my eating. Every time I went to the grocery store I felt self-conscious about what I put in my cart. I didn’t want people judging me for buying things that were considered red light foods. Despite my healthy cooking, whenever I went out to eat with friends I ate whatever I wanted. I was so busy with classes that the thought of exercise exhausted me. On days I had late classes, fast food was quick and easy. I remember one night after a late Biology lab my adorable lab partner asked me for a ride to his car across campus. I agreed to take him, but forgot about the fast food trash in my car. It was so embarrassing when he got in as I hurried to toss the bags and empty cups into the back seat.

Sophomore year I realized I was not feeling well and needed to leave FSU to return home. Throughout my life, it seems like every time I try to get healthy, something happens to get in my way. I had gained almost fifty more pounds before I went into the hospital for my gallbladder. During recovery I decided that enough was enough—I needed to get serious about my health. My surgeon recommended a primary care doctor. The new doctor was extremely intense about the need for me to eat better and stick to an exercise regimen. She told me I should eat 1000 calories a day and gave me a sheet of paper with sample menus. I became obsessed, almost anorexic and struggled with bulimia. I did yoga and ran on the bike trail behind my parents’ house. Finally the weight was melting off. My success drove me to keep myself in check. I kept a food and exercise journal. If I slipped up on my eating one day, the next made up for it by eating less and exercising more.

I moved out of my parents’ house a semester after I started at the University of Central Florida, two years after I left Florida State University. I lived close to campus but did not have a car. My bike was my transportation, and I was serving tables five days a week. The activity made me extremely hungry, so I started eating more because I had to. In total I lost 120 pounds before I got sick and was hospitalized for several weeks. When I got out of the hospital I was mentally drained and food was a way to make myself feel good. I moved back in with my parents and my weight fluctuated back and forth for a couple of years, but medical conditions caused me to lose the battle over and over again; after four years I ended up gaining every single pound back.

In September of this year I joined LA Fitness. I am determined to do it the right way this time. Since joining I have lost six pounds. Every once in a while I will eat something that I feel doesn’t fit in with my healthy lifestyle, but I have become resilient and experience has taught me not to let minor set-backs slow me down. I took a nutrition class and learned the right way to eat healthily. I know that whole grains are important for a healthy digestive system. I know that the best way to get fiber is through fruits and veggies. I learned that with many vegetables, the body does not absorb all of the key vitamins without fat (unsaturated, like olive oil). Orange and purple foods are the best nutritionally. It is important to educate one’s self in all facets of life; nutrition and exercise are no exceptions. Weightlifting is just as important as cardio for weight loss because muscle burns fat.

A famous personal trainer Instagrammer, kayla_itsines, posted a quote that spoke to me: “Learn to get back on track. And get used to it. Because there will be times where you mess up. If it’s only one meal, one day or a weekend or even a week or an entire month. It will happen. And that’s okay. The secret is to learn to forgive yourself and start over again. Just get up and leave the unhealthy habits behind you—over and over again. Every. Single. Day.”

And it’s true. Show yourself love by taking care of your mind and body. If you falter, regroup and try again tomorrow. Let yourself be built up by those closest to you. Don’t try to take on life all on your own. The best way to keep one’s self on the right track is to hold one’s self accountable. If you feel alone, try writing in a journal. Be honest with yourself. It is possible to learn to love you; it is more difficult for some than others, but it is possible. Use positive self-talk. Remove yourself from unhealthy relationships. As actress and author Lea Michele says, “You First.” When you put yourself first, you are equipped to be a better friend, parent, teacher, role model… Try putting yourself first, really work on creating a healthy lifestyle, and watch everything fall into place.

I promise myself that I will love me, and I will show myself by how I treat my mind and body. It may have taken a few weeks for me to feel confident enough to share this first lifestyle post with you, but look at me! I did it!

Autumn in A Bowl

Roasted Garlic and Butternut Squash Soup

Happy first day of Autumn!

Fall has always been my favorite time of year. When I was younger I lived in Maryland; the colorful leaves and brisk air set the mood for the coming holiday season.

I’ve lived in Central Florida for eighteen years now. The temperature nearing the mid-nineties today is natural for this time of year. In order to get into the cozy autumnal spirit, we Floridians must rely on the flavors of the season to inspire the holiday nostalgia.

Today is the first day of autumn, and I want to start your season off with one of my favorite fall squash recipes.

Last year I visited a close friend in Maryland for her birthday. Luckily for us Baltimore was having its annual Fine Dining Week. We were able to go to a very nice restaurant for a three course meal, all for $30. For a starter Jaime ordered the Oysters Rockefeller. I ordered the Butternut Squash Soup. I had never had it before, but was interested to try it based on my affinity for autumn/winter squashes. (A favorite being a nice roasted acorn squash with cinnamon and brown sugar). The first bite of the vibrant, creamy soup set my taste buds off, and I devoured the rest, pausing only to comment on how delicious it was.

Pumpkin spice has become cliché. There is a whisper going around about its slow decline in popularity. I love pumpkin spiced recipes and beverages, but even Starbucks has shown a decrease in consumer desire for their famed Latte. I thought, instead of giving you the recipe for my almost famous Pumpkin Bread, I would step it up a bit and come up with my very own Butternut Squash Soup recipe.

I did my research and played around with different recipes, and eventually came to this: Roasted Garlic and Butternut Squash Soup.

I diced the squash, reserving the seeds to roast with salt for garnish. I broke up an entire head of garlic and scattered the cloves in with the cubes of squash, and tossed the whole thing with olive oil, salt, and pepper. (If you don’t want a rich roasted garlic flavor, use less garlic. The dish as is written has a robust garlic-y flavor, but could easily be tuned to your own personal flavor profile).

The original soup that I had at Waterfront Kitchen in Baltimore had subtle notes of garlic and a slight spice from cayenne. In my version I opted to use roasted garlic with the squash to create a richer, more rounded flavor. The squash and garlic roasted in a 375 degree oven for 50 minutes, until it was soft all the way through.

I chose to leave the skin on the cubes of squash because I planned on using a food mill to separate the flesh from the skin to create a nice pureed texture. If you would like, you can peal the squash raw, or let the roasted cubes cool and remove the skin with your fingers. Use your hands to shell the softened garlic cloves from their toasted peals, reserve with the cooked squash for later.

In a large pot I sautéed an onion and two carrots (chopped) in olive oil, salt and pepper. When the veggies were softened I added three cups of stock (I usually have homemade in my freezer.) The carrots add a sweetness without the addition of extra sugar.

I added the squash and garlic to the pot, stirred to combine. I used an immersion blender to blend the ingredients together, but a traditional blender would do the trick just as well.

My sister and I had the rest of this soup for dinner tonight. Pulling the spoon out of her mouth, she looked at me and said, “It’s even better than I imagined.” I have to admit, I am pretty pleased with the outcome!

Ingredients:

• Two large butternut squash, pealed and diced into one inch cubes
• A head of garlic, broken up into individual cloves, skin on
• Olive oil
• Two pinches of nutmeg
• Salt and pepper
• A large yellow onion, roughly chopped
• Two carrots, chopped
• 3 cups of stock (chicken or veggie work great)
• 1/4 cup of half and half
• Two tablespoons of butter
• 1/8 to 1/4 of a teaspoon of cayenne (per your desired heat)

Toss the cubes of squash with the cloves of garlic, 3 tablespoons of olive oil, a teaspoon of salt, half a teaspoon of pepper, and two pinches of nutmeg. (The nutmeg adds a warmth and is used in many autumn dishes.) Roast in a 375 degree oven for fifty minutes, or until tender.

In a large pot, sauté  diced onion and carrots in a tablespoon of olive oil, with salt and pepper, until softened. Add three cups of stock, the squash, and the garlic. Buzz up the soup until the texture is smooth and all of the vegetables are pulverized. Add a quarter of a cup of half and half and two tablespoons of butter, as well as the cayenne. Salt to taste (about a tablespoon).

I hope you enjoy this recipe as much as my testers and myself!