I must be honest - I'm a bit down as I blog today. Today is Friday and it is also Weigh-In day for me. I'm a bit down because while I LOST WEIGHT this past week, I did not lose "enough". Enough for what? Enough for who? Obviously, not enough weight to make me happy - and therein lies the rub.
My sister helpfully reminded me that losing weight is not a linear process - I should anticipate peaks and valleys, adjust accordingly, and TRUST THE PROCESS. I am trying very hard to shout that loudly over the whispers of "you're not good enough" and "you'll never change". I must shout it loudly because I am enough - I did the work and it is enough.
Today I weigh less than I did last Friday. It is enough.
Oh! And here is a current photo to provide a one-month comparison. I have a long way to go, but there are some changes beginning to show.
My clothes are beginning to fit looser, and while I've gone down one size (thanks to saving a few pieces in the back of my closet that I swore I'd fit into again), I still wear my clothes too baggy. I bought a pair of shorts and a sleeveless blouse last week but I'm still to shy to wear them. This is fallout of years and years of trying to cover myself up.
No more body shaming.
I wore my sleeveless blouse to work today. I'm not entirely happy about it, but the air on my upper arms feels delightful, and I can see my usually hidden shoulder tattoo reminding me of this one thing: everything in moderation.
So I'm a bit bummed today that I feel I'm not where I should be, but one year ago I was in a very hopeless place and I didn't think anything about me could ever change. Change is occurring - a little bit every day, and if it's not fast enough for me, well, then I need to hurry up and wait.
I'll leave you today with a promise to keep moving forward, as well as this delightful recipe for a protein-packed frittata that you're welcome to enjoy for breakfast, or with a nice, bright, green salad for lunch or dinner. Do include a sausage of some kind as sausage pairs so well with apples and cheddar cheese, but feel free to toss in whatever might be at the ready in your fridge - frittatas just love that!
KITCHEN NOTE: It's important to remember that anything you decide to put into your frittata - other than fresh herbs - should be cooked before you add the egg mixture. Vegetables and meat should be sauteed or roasted first. Fresh herbs and tomatoes can be added "raw".
Sausage and Apple Frittata
Adapted from Kay Chun's recipe in Food and Wine
- 2 tablespoon extra-virgin olive oil
- 1/2 pound spicy Italian chicken sausage (use any sausage you fancy here - breakfast sausage, sweet Italian sausage)
- 1 leek, white and light green parts sliced into thin rounds
- 8oz sliced fresh mushrooms
- 1 dozen large eggs, beaten
- 1/4 cup whole milk
- 1 Granny Smith apple, peeled and cut into 1/4-inch pieces
- 1 cup grated sharp cheddar cheese
- 1/2 cup chopped fresh herbs
1. Preheat the oven to 375-degrees. In a medium skillet, heat 1 tablespoon of olive oil over moderate heat and add the sliced mushrooms. Saute the mushrooms, stirring often, until they release their moisture and begin to turn golden brown. When the mushrooms are nearly finished, season them with freshly ground salt and pepper. Keep warm.
2. Heat the remaining 1 tablespoon of olive oil in a 12-inch oven-proof non-stick skillet over medium-high heat (I used my cast-iron skillet because it's well-seasoned - make sure whatever you're using can handle hanging out in the oven). Remove casing from the sausage (if using fresh) and add pieces of it to the pan - pinching little finger-fulls or breaking the meat up in the pan with the back of a spoon. If you're using breakfast sausage links, you can toss them into the pan whole. After the meat begins to brown, add the leek to the pan and cook until the sausage is cooked through. Add the cooked mushrooms to the pan.
3. While the sausage is cooking, beat the eggs in a large bowl and add in the cheddar cheese, apple, milk, and fresh herbs. Season the eggs with salt and pepper.
4. Add the egg mixture to the meat, leek and mushroom mixture, then carefully place the pan in the oven. Cook at 375-degrees for 30 minutes, rotating the pan 180-degrees halfway through. Check the frittata at 20 minutes - if it's mostly set in the middle, it's finished.
5. Slice and serve!