Tuesday, December 4, 2012
The Hardest Part
Monday, December 3, 2012
When it all began...
"I think they are staring at you," he said.
I looked at the drive-thru window, and a teenage girl stared back at me. Her eyes bore through me and I instantly felt exposed. She then turned away and whispered something to a friend. The friend instantly looked at me and they both started to snicker. The two girls went around the corner and grabbed a third friend to come look at the "woman in the car." The laughter and snickers are something I will never forget. I felt naked, exposed.
I looked into the rear view mirror, and I just saw me staring back. But it wasn't the me I showed to the public. It wasn't the me I showed to friends, or even family. Very few people saw the me that stared back at me now. I had let my guard down for the first time in 11 months and it took three high school girls laughing at me to make me realize that it wasn't right. It wasn't ok for them to make a complete stranger feel so small. And it wasn't ok that I had kept all my emotions in for so long. My friends had told me that I was so strong and so positive. But what they didn't know is that I was depreciating on the inside. My confidence, my self respect, my self worth had slowly begun to evaporate and those girls sucked what was left right out of me.
But, I couldn't let that happen. I had too much. I was worth too much. So, I decided to share my story. Maybe by doing this, I will reach someone else who has been through something similar. Someone who needs to know they are not alone. And maybe, maybe it would make me feel less isolated and alone. So here it is. Here is how it all began.
December 31, 2011
I am in front of the vanity, getting ready for a wonderful night filled with celebration and friendship. I look forward to celebrating a wonderful year that has passed, but even more, the wonderful 2012 I am about to embark upon. I am getting married! In just four months, I will be walking down the aisle, marrying my best friend. As I begin blow drying my hair, thinking about the excitement underway, I notice something very strange on top of my head.
A small spot had formed on my hair line. Had I burned myself with a curling iron? Did something fall on my head at some point? I started thinking about what could possibly make this happen. Did I switch shampoo recently? Was I having an allergic reaction to something? I instantly ran into the living room to get Zerek's opinion.
"What is it?" I asked him with a look of horror on my face. He kind of chuckled. Ok, he didn't just chuckle. He laughed.
Thinking I was exaggerating as usual, he replied, "It's nothing. It's barely noticeable."
Despite his reassuring words, though, something just felt wrong. I asked a lot of people at the New Year's Eve party what they thought. I received every opinion from an allergic reaction to my shampoo to something called alopecia. I had never heard of that before. I was on a mission. I had to figure out what caused this squared centimeter of hair to just disappear from the top of my head!
For those of you that know me, you know I am a determined person. When I decide to accomplish something, I will GET IT DONE! On January 1st, I awoke with a mission. A mission to fix this tiny bald spot. I parted my hair slightly farther to the left and then got to work...
Friday, September 30, 2011
My First Apple Pie

- 2 pie crusts (eventually I will make my own, but this time I just bought frozen)
- 2 tbs cinnamon
- 1/2 cup butter
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar (I like the dark brown sugar)
- 1/4 cup water
- 6-8 Granny Smith apples
The Great Apple Debate

Monday, August 29, 2011
Healthy and Flavorful Dinner
Chicken Kebabs and Citrus Pico w/ Herbed Couscous
Ingredients
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 teaspoons chili powder (leave this out for yellow)
1 teaspoon bottled minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
1 large red onion, bell pepper, or any other vegetables you want to include on the skewers, cut into 32 (2-inch) pieces
Cooking spray
1/2 cup diced red bell pepper
1/4 cup thinly sliced red onion
2 tablespoons fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 teaspoons minced seeded jalapeƱo pepper (leave this out for yellow)
1/4 teaspoon kosher salt
1/2 cup diced peeled avocado
Preparation
1. Preheat broiler. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.
2. Thread 4 onion pieces, bell peppers, and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.
3. Combine and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado right before serving.
Monday, July 25, 2011
Delicious and Healthy Italian Dish
One of the first meals I cooked when we moved in last week was a dish I found on the Cooking Light website. I find some of the greatest recipes from there and it is the magazine subscription I have had for years and will never give up! Here is the recipe, with my caveats and additions of course. It's really easy to make and is only 202 calories per serving (this was just for the chicken). I added angel hair pasta and capers to this dish and doubled the amount of sauce, which made it a delicious Italian meal that reminded me of chicken picatta.
Lemony Chicken Saltimbocca
Fire Level: yellow
- 1 (4-ounce) chicken cutlets (I used small boneless, skinless chicken breasts. Keep in mind the calorie count for this recipe calls for a 4 oz breast, which is small)
- 1/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto (cut into 8 strips)
- 2 teaspoons EVOO (extra virgin olive oil), divided
- 2/3 cup fat free, low sodium chicken broth
- 1/2 cup fresh lemon juice
- 1 teaspoon corn starch
- 2 tabelspoons capers (this is my addition and it really made the dish!)
- Lemon wedges (optional)
- Shredded parmesan cheese (if you can freshly grate it, even better! - this is also my addition)
- Angel Hair Pasta (this is my addition as well and is how I made it into an easy Italian meal)
Step 1: Prep the Chicken
Sprinkle the chicken evenly with salt. Place 3-5 sage leaves (depending on the size of your breast) onto the top of each breast. Then, take a strip of prosciutto and wrap it around the breast, securing the sage leaves between the two meats. If you have to, you can use toothpicks to keep the prosciutto in place, but I don't suggest it. It's ok if it doesn't look perfect, that's when it usually tastes better anyway! :)
Step 2: Prep the Water
Put water in a pot on the stove to begin boiling for your pasta.
Step 3: Cook the Chicken
While the water is heating up, we will begin to cook our chicken. In a large skillet, heat one tablespoon of the olive oil over medium heat. Swirl the oil around the pan to coat it. When you feel some heat coming from the pan, place your chicken into the pan. Cook the chicken on each side until it is done. The recipe says two minutes on each side, but since I used breasts instead of cutlets it took longer than that. What I like to do to determine when the chicken is done, is pay attention to the sides of the breasts. When your chicken is cooking, you will see the sides of the breast begin to turn white as the bottom cooks and the cooking moves up toward the middle of the breast. When it is about to the center, flip the chicken breast over onto the raw side. The cooked side should be a golden brown. Cook the breasts on the opposite side for the same length of time and your chicken will then be cooked all the way through. You can double check it by poking the breast at its thickest point with some tongs. It should be firm.
When the chicken is finished, put on a plate and stick in the microwave to keep it warm while you finish the dinner. Do NOT put the pan in sink or clean it. Keep it on the stove.
Step 4: Pasta
While your chicken is cooking, the water should have started to boil and you can throw in your pasta. Cook it to package directions, usually about 7-10 minutes for angel hair.
Step 5: Make the Sauce
Combine the broth, lemon juice, and corn starch in a small bowl. Add this mixture and 1 teaspoon of olive oil to the pan the chicken was cooked in. With a whisk, stir the mixture, making sure to get all of the chicken remnants from the bottom of the pan and mixed into the sauce. Bring to a boil and then stir constantly with a whisk until the sauce has slightly thickened. Stir in the capers for just 30 seconds or so to get them mixed into the sauce and warmed up.
Step 6: Plate and Enjoy!
Place the angel hair pasta onto a plate and put a chicken cutlet/breast on top of the pasta. Spoon the sauce over the chicken and pasta, sprinkle with some parmesan, and enjoy! You could also put a lemon wedge on the plate in case you want to add a squeeze during dinner to kick up the sauce a little.
Optional Sides: I would suggest serving with garlic bread, but since we are trying to eat healthy, I served this dish with a tossed vinaigrette salad and it was perfect. See earlier posts for a great vinaigrette. I will be posting another recipe for dressing soon too.
Tuesday, May 24, 2011
Who doesn't like buffalo wings?!?
- 1/2 cup (2 ounces) crumbled blue cheese
- 1 tbs. reduced-fat sour cream
- 1 tsp. fresh lemon juice
- 1/8 tsp. freshly ground black pepper
- 4 (6-ounce) boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 2 tbs. 2% reduced-fat milk
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
- 1 1/2 tbs. butter, divided
- 6 tbs. finely chopped, drained, bottled roasted red bell peppers (you can find these in the same grocery aisle as the olives, capers, etc.)
- 2 tsp. water
- 1 tsp. Worcestershire sauce
- 1 tsp. minced fresh garlic
- 1/2 tsp. hot sauce (we like things FIERY at our house, so I added more like 1 to 1 1/2 tsp. To make this a yellow recipe, remove this ingredient completely)