Archive | October, 2013

No Halloween Candy for this girl

31 Oct

hitting the gym

My first Halloween with no candy in the house.

Also my first time to be hitting 60 miles waked, jogged, and biked this month so I guess I’ll take it.

Been feeling a bit down lately

30 Oct

I’m not sure what it is, whether it’s the weight loss, the lack thereof, that reality has set in that I’m in this for the long-haul, or just plain good old-fashioned hormonal changes from all that I’m putting my body through right now, including lower carbs.

But this has been true for me. The days I crawl into bed after work and don’t do anything, I feel a lot worse than the days I get out there and exercise. I don’t need to sweat, I just need to get out there into the fresh fall weather, and put one foot in front of the other.

Don’t die wondering

29 Oct

Don’t die wondering has long since been my mantra.

Don’t die wondering what would happen if you upped and left your home country when you were 20 years old and miss out on the chance to craft a life on your own terms.

Don’t die wondering if you can provide a good life for you and your son all on your own, and miss out on the chance to raise a spectacular young man.

Don’t die wondering if you will ever be able to adopt a child, and miss out on meeting the sweetest soul you’ve ever known.

Don’t die wondering what would happen if you took a chance and met with this man that sounds completely wrong for you–but then turns out to be your best friend and your husband, and someone who makes you happier than you’ve ever been.

Don’t die wondering what it’s like to be a thin, healthy, active person.

Don’t die wondering.

Quick Fish in Garlic Butter

28 Oct

Garlic butter sauce from sleevers.wordpress.comFish in Garlic Butter Sauce

Pescada en mojo de ajo or Fish in Garlic sauce. We had a lot of this while we were on Isla Mujeres, and I decided to try to make it. Of course I took shortcuts because this site is supposed to be about EASY cooking. So here goes.


Mojo De Ajo. Makes 1 cup. You will have leftovers for later. Yum!

  • 12-15 peeled cloves of garlic, crushed
  • 1/2 cup of ghee (could substitute coconut oil for a different taste)
  • Juice of 1 lime


  • 1 lb or firm white fish fillets. We used red snapper fillets


  1. Into a small pan, put crushed garlic and ghee. Cook for 7-8 minutes on low heat until the garlic turns golden brown. Stir from time to time to prevent the garlic from burning
  2. Add juice of lime and cook for another 5 minutes to let it incorporate into the sauce. Add salt to taste if you need.Garlic Butter sauce from
  3. Pour into a glass jar and set aside. You will have lots left over for future use.
  4. Put the fish fillets into a foil covered sheet. Take a spoon and pour a little of the sauce onto the fish, and brush it all over to thoroughly cover the fish. Do NOT dip your brush back and forth into your sauce jar. You don’t want to contaminate it.
  5. Once the fish is covered in the sauce, dip your spoon to the bottom of the sauce jar and scoop up some lovely garlic goodness and spoon it on the fish. Use your brush to cover again.
  6. Sprinkle some pepper and let it sit for 10-15 minutes to let the flavors meld.
  7. Heat saucepan on medium  heat. You will want the pan to be hot because you want the fish to get seared as soon as it is put in.
  8. Put some of the garlic sauce in the pan and tilt to coat the pan. Place the fillet into the pan and hear the wonderful sizzle.
  9. Let it cook on one side until it’s to your liking. Turn over, and sprinkle a little more garlic sauce into it. Cook until the fish is cooked through about 4-5 minutes.
  10. Serve with a lemon wedge and pass more sauce at the table. This is important. Don’t skip these last minute flavors.

For a 3 oz serving:

Fish in garlic butter sauce from

Easy Smoked Tomatillo Salsa

27 Oct

Easy tomatillo salsa from sleevers.wordpress.comtomatillos

It’s been three months since our surgery. We’re slowly adding back in vegetables, which we have sorely missed. Here’s a fairly mild salsa, since I know many sleevers can’t tolerate that much spice right away, but a little tang and tart and zip just livens up your food.

You could serve this with roast meats, or put on your refried beans or taco pie.


  • 4 small green tomatillos quartered (green tomatoes with husks on them)
  • 4 cloves garlic peeled
  • i jalapeno pepper, seeded, membranes removed, cut in half
  • 1 tbsp chopped cilantro
  • 2 tbs chopped onions
  • Salt to taste


  1. Turn oven to broil and place the oven rack six inches away from the broiler.
  2. Cover a small baking sheet with foil. Place tomatillos, garlic and seeded pepper on the foil
  3. Broil for 10-15 minutes until the garlic is well charred and the tomatillos and peppers have brown blisters on them
  4. Put into bowl of food processor and process until smooth. Alternatively, smash smooth with a mortar and pestle.
  5. Add salt to taste.
  6. Just before serving, add onions and cilantro and mix well

New NS non-V

27 Oct

I threw up yesterday.

I’ve been really lucky so far, and have never had any issues with anything I’ve eaten. I’ve watched the signals and stopped when I needed to stop eating. I was feeling very proud of myself for that!

Well yesterday I am not sure what happened but I think I had the munchies (no, not for THAT reason, I just did). I ate tilapia with veggies as I posted. Then I ate half a snack-size bag of popcorn while we were watching a movie at home. An hour later, I decided I was still hungry.

Big mistake. I know better. if you’re “hungry” within 1-2 hours of your last meal, you’re not really hungry.

So I got some proscuitto, salami and cheese. Yeah, not so good. I hadn’t even eaten 1/4 of an ounce before I knew this wasn’t going to work out. Serves me right.

So I’m back to measuring my food carefully, when it’s finished I’m done, and I’m not going to eat within 3-4 hours of the last snack/meal. I really hope I have learned my  lesson.

I can eat a lot more now

26 Oct

Okay three months out. Tilapia, cucumbers, jicama, and lychees with Tajin and an olive.


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