The highlight of my day was when I went to Kohl's to buy some new clothes. I wanted to get some nice Spring/Summer clothes along with some cute sandals. While browsing in the store, I grabbed 3 pairs of capri's and 3 summery blouses, along with some nice sandals. I did not try the clothes on because I grabbed the sizes that I thought would fit me. I went for a size smaller this time and prayed they would fit when I got back home. Well guess what??? I tried them on, and all 3 pairs of pants were TOO BIG. Yep, that's right. I was shocked. So apparently, I have lost 2 sizes. The blouses fit fine, but I am going to have to go back to Kohl's tomorrow and exchange the pants for smaller ones. Let me tell you, that is the greatest feeling in the world. I have always been used to going into the dressing rooms and having to try multiple pairs of pants on because I always grab sizes too small. It was so frustrating, and really took a hit to my self-esteem.
So, I get to go back to Kohl's and exchange my capri's for smaller ones. Yahoo buckaroo! I even bought capri's with zipper's. I have bought pants with elastic waistbands for years. I am a work in progress! :)
Here is a recipe I would like to share with you. Since I am a seafood lover, this one sounds scrumptious to me. I think I will make it tomorrow night for dinner!
Baked Crab Cakes:
Serves 8
Each serving contains:
160 calories
11g protein
20g carbohydrate
4g total fat
Ingredients:
2 egg whites beaten
1/2 cup fresh bread crumbs
1/2 cup finely chopped celery
1/3 cup finely chopped red bell pepper
2 tablespoons reduced fat mayonnaise
1 tablespoon coarse grain Dijon mustard
1 teaspoon old bay or other spicy seafood seasoning mix
1 pound lump crabmeat, picked over for shells
1/3 cup all purpose flour
2 teaspoons vegetable oil
Directions:
1. Line a baking sheet with foil. Combine the egg whites, bread crumbs, celery, bell pepper, mayonnaise, mustard, and old bay in a bowl and mix well.
2. Gently fold in the crabmeat. Spread the flour on a sheet of waxed paper and spoon the crab mixture into 8 equal mounds on the paper. Shape into patties. Flour the crab cakes and place on the baking sheet. Cover and refrigerate for 15 minutes.
3. Preheat the oven to350(F. Lightly coat a nonstick skillet with nonstick cooking spray and heat over medium-high heat until hot.
4. Add 4 crab cakes to the pan and cook until browned, about 2 minutes on each side, drizzling 1 teaspoon oil around the cakes after turning and shaking the pan to spread the oil.
5. Transfer the cakes to a paper towel lined baking sheet and repeat with the remaining crab cakes and oil.
6. Place the crab cakes on a parchment paper lined baking sheet and bake until hot, 8 to 10 minutes.
Serve with garlic mashed potatoes.
Health and wellness tip of the day:
Flaxseeds are a great source of Omega 3 fatty acids. To regularly consume flax seeds, sprinkle them on your cereal, salads, and sandwiches or put in soups and stews.
Now, this tip I am going to try! My cousin back in Georgia has a flaxseed muffin recipe that is supposed to be really good. When I get it and make them, I will post the recipe on here.
Hope you all had a wonderful day! I am off to bed. I have another big day tomorrow! Peace and love to all of you! Here is what I ate today:
Breakfast-
Brown Rice Crispie Cereal with almond milk
1 c. strawberries
1 c. green tea
32 oz water
Mid-morning snack-
1 hard boiled egg
16 oz water
Lunch-
3 oz broiled salmon
1/2 sweet potato
1 c. green beans
16 oz water
Mid-afternoon snack-
2 date bars from Shangri-La store (very yummy!)
1 c. Orange Red Carrot Raw Greenbush Tea
16 oz water
Dinner-
1/2 chicken pecan salad wrap from Wendy's (saving other half for tomorrow)
Side salad from Wendy's with Pomegranate dressing
16 oz water
After-dinner snack-
1/2 c. mixed nuts
No comments:
Post a Comment