Thursday Thoughts, January 3rd

Happy Thursday a/k/a Friday eve friends! I hope everyone is doing well.  While 2018 was not the best year for me due to some personal goings on that I don't really want to get into, I'm feeling pretty good going into 2019.  On Saturday, I weighed in and I'm just going to use it as my "official start weight" for 2019.  I weighed in and determined that I have less than 50 pounds left to hit my goal.  I haven't been this close and realized it in some time.  I really feel like if I focus, it's very doable for me to hit my goal in 2019.  On another note, I'm really going to have to purge my closet!  It's time to pull out those dresses, shirts and skirts that are too big on me, including some sweaters that probably should have been gone for quite awhile.  I am sure that someone else will appreciate them just as much as I did.  I have some gift cards that I've held on to that I can use to shop for those smaller items of clothing.  I hit my step goal beginning New Year's day so I'm starting out on the right track.  On the not so good side, I definitely used all of my points and then some on New Year's day.  It was all good until we made a pit stop at Starbucks.  Thankfully that is not something we do often.  I am learning that one bad day isn't a reason to "throw the baby out with the bathwater".  Just one step at a time.  Have a fantastic day! 

Comments

  1. Stained Glass ButterflyJanuary 4, 2019 at 7:15 AM

    I need to do some cleaning out of my closet and dresser drawers too. One thing I do to save money buying smaller clothes along the way is shopping at Goodwill and other thrift shops, especially for clothes that are just going to eventually become too big as I lose more weight.

    ReplyDelete
    Replies
    1. A Long Haired GirlJanuary 4, 2019 at 11:01 AM

      Definitely one of big go to stores when I'm in the middle of losing. I am excited though because I'm fitting in smaller skirts!

      Delete

Post a Comment

Popular posts from this blog

My Favorite Instant Pot Recipe is...Collab

Image
  A big THANK YOU to Kim over at  A Girl and Her Phone  for putting together this collaboration!  This time we are doing our favorite Instant Pot recipe.  I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite!  I used this  Easy Instant Pot Hibachi Fried Rice  as my guide.  We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand.  Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce.  This was definitely a good choice for my crew!  Looking forward to making this again!   Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies.  Then added the butter an
Read more

Souptember Collab - Pumpkin Chili

A big THANK YOU to Joan for allowing me the opportunity to participate in this collaboration.   I used this recipe as my guide for this Pumpkin Chili.  I saw it and had everything for it in my pantry, so I decided on this recipe. Ingredients:  1 to 2 tablespoons avocado oil or olive oil ** 1 onion, diced (about 1 cup) 2 carrots, diced (about 1 cup) 4 garlic cloves, minced 2 tablespoons tomato paste Pinch of red pepper flakes 4 cups low-sodium vegetable broth or chicken broth 2 (15-ounce) cans fire roasted diced tomatoes, with their juices (regular petite diced tomatoes will work, too 1 (15-ounce) can pumpkin puree 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste Opti
Read more

Crocktober Collab: SLOW COOKER CRACK POTATO SOUP

Image
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces  1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
Read more