MORNING WALK!

It's time for my walk. I need to get it in before the heat comes. It's now 6:00 AM.
For the past month and a half I have been walking daily, and now I am up to 3 miles. It has helped me with toning up my legs. I find after my morning workout, I have lots of energy for the day - it keeps me positive.

I have a lot of toning to do. One of my biggest fears is losing so much weight and having my skin stretch out so badly that I will have all that hanging skin that is common with this weight loss.

With the lap band, working out is a big key, and I know a lot of us are not used to it. I was not always this size - I was a size 12 for many years, and a fitness junkie. But as I gained weight, I lost the energy and the will to want to work out.

So with the loss of 80 pounds, I got back the motivation to get back into fitness and health. In the past, I have joined gyms, but like most, I stopped going. Now, what I've done is come up with, and incorporate many exercises I can do from home and get the same results as if I were in the gym. In this economy, where things are so hard for so many of us, we try to save money where we can - but it does not mean I have to skimp on my health - hence I started my home exercise routine.

HAVING A FILL NEXT WEEK!

I'm having my 8th doctor's appointment. In my previous 7 appointments, I have had only 5 fills. On one occasion, I turned down a fill because I still felt tight, and I knew I didn't need it. Last month, my doctor said am doing great -I lost 12 pounds from my last fill, so I did not need one. I lost 80 pounds since my surgery on Oct 26, 2009.

I know I need a fill for June because I am feeling a little hungry at times and drinking a lot more liquids. I'm still doing great, BUT IN MY HEAD I FEEL LIKE I SHOULD HAVE LOST A LOT MORE - 'grrrrrrr'. I lost only 4 pounds from last month to now, so it's time for my 1/2 cc fill - that's what works for me each time I get my fills. It took some playing around to find what works for me. So I'm going in next Wednesday for my tweaking, that's what the Nurse Practitioner and I call it.

I did not lose as much as I had hoped this month. I normally lose anywhere from 8 pounds to 13 pounds a month. I feel great and I'm looking good to. I work out every day, walk 3 miles a day. YOU CAN FOLLOW ME ON MY BLOG. I have a lot of tips, workout exercises that I do and wonderful recipes. I love to cook, always have. I love to have dinner parties. My friends and family tell me that I should go into catering. I had to find a way to keep doing what I love the most, and that's cooking. Ok, and eating.. lol.

Seeing how I do not eat as much anymore, I love to watch others enjoy my cooking. I have recipes of the day on my blog and a lot more, so have a look and let me know if it's helpful to you.

RECIPE OF THE DAY! " GINGER-STEAMED FISH HAWAIIAN-STYLE"

This Hawaiian-style sauce with fresh ginger, garlic and sesame is a Hawaiian classic. I use reduced-sodium soy sauce to keep the sodium in check. With a red snapper it's tender, sweet and mild in flavor. I found that halibut and other white fish were also delicious. Serve with steamed brown rice and Green Papaya Salad.

Makes 1 severing

6 5-ounce portions red snapper or striped bass, halibut or any flaky white fish

6 1/4-inch-thick slices peeled fresh ginger
Sauce

1/4 cup minced peeled fresh ginger

1/4 cup chopped garlic

1/4 cup sesame seeds

2 tablespoons grapeseed oil, or canola oil

2 tablespoons toasted sesame oil

1/4 cup reduced-sodium soy sauce

2-3 scallions, thinly sliced, for garnish

add some pineapple chucks or slices for color and garnish

1.To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

2.To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.

3.Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions and pineapples.

Per serving: 310 calories

RESISTED MR. SOFTEE ICE CREAM!

What a hot day today. I went shopping for new clothes today felt good to buy them smaller each time I shop. Saw the ice cream truck out side of the store, Mr.Softee. Yumm! I was so tempted to buy a vanilla ice cream cone with sprinkles, somthing I would of eating in the pass, but I did resisted. Went home and had one of my 25 calories ice pop instead.

RECIPE OF THE DAY "BOWTIE TOMATO MOZZARELA TOSS"

Use this hearty, healthy bowtie pasta side to round out your supper, or transform it into a main dish by simply adding a protein like Grilled Salmon, or Spicy Grilled Shrimp.

Makes 4 servering

1 pint(s) cherry tomatoes, quartered

1/2 teaspoon(s) salt

12 ounce(s) mini bowtie pasta

1 tablespoon(s) extra-virgin olive oil

1 small onion, quartered and thinly sliced

2 tablespoon(s) balsamic vinegar

2 tablespoon(s) water

1 clove(s) garlic, crushed with press

6 ounce(s) fresh mozzarella, cubed

1 green onion, thinly sliced

1/4 cup(s) fresh parsley leaves, chopped

1/4 teaspoon(s) freshly ground black pepper


1.In large bowl, combine tomatoes and salt; set aside. Heat covered 3-quart saucepan of salted water to boiling on high. Add bowtie pasta and cook as label directs. Drain pasta and transfer to bowl with tomatoes, stirring until well combined. Cool completely.

2.Meanwhile, in 10-inch nonstick skillet, heat olive oil on medium 1 minute, then add onion. Cook 1 minute or until onion begins to soften; add balsamic vinegar and water, stirring to coat. Cover and cook 5 to 7 minutes or until onion is soft and almost all liquid has evaporated, stirring occasionally.

3.Uncover and add garlic. Cook 2 to 3 minutes or until garlic is lightly browned. Cool completely. Add onion mixture to pasta and tomatoes, along with mozzarella, green onion, parsley, and black pepper

Calories 250

THE SCALE IS MY FRIEND NOW!

I went on my scale this morning and I lost another pound, so that made me smile. I use to hate the scale but now the scale is my friend.LOL. Its 6:30 Am and am going for my 3 mile walk as I do every day alone the pier over looking the Manhattan skyline so beautiful to look at as am walking alone the NJ side of the hudson.

RECIPE OF THE DAY "TOMATO AND MOZZARELLA SALAD"

Toss farm-stand tomatoes (I love to use red, yellow, and orange) with basil and extra virgin olive oil for one of summer's simple pleasures. For best flavor don't refrigerate this salad.

Makes 4 servings

3 pound(s) tomatoes, cut into 1 1/2-inch chunks

8 ounce(s) lightly salted, small fresh mozzarella balls, each cut in half

1 package(s) (8 ounces) mozzarella cheese, cut into 1/2-inch chunks (as a substitute for fresh mozzarella balls)

1 cup(s) loosely packed fresh basil leaves, chopped

3 tablespoon(s) extra-virgin olive oil

3/4 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper


1.In large bowl, toss tomatoes, mozzarella, basil, oil, salt, and pepper until evenly mixed,then serve.

160 Calories