Monday, February 23, 2009

It's been how long?!

Holy cow, where did a month go?

I figure I need to at least write one entry for February. Lol.

I've been spending a lot of time on Twitter these days, so a lot of the little things I like to say often end up on there. Not following me yet? What are you waiting for?? Click here.

So what have I been up to? Oh man. Let's just say, I have come to the shocking realization that my wedding is 40 days away. Commence panic attack. I admit, I have been slacking lately. I tend to focus on each task at a time and then all of the sudden, WEEKS have passed and my to-do list is still so long! How does anyone survive planning a wedding?!?

As far as the gluten free aspect of the wedding goes..it's going really well. We just had an appointment with the caterers over the weekend and they are more than willing to accomodate me! That is such a relief. I feel like he is really, really taking this seriously. Honestly, I don't really trust most restaurants nowadays, after suffering glutening after glutening when eating out--off of gluten free menus. But he did say that he is taking this very seriously because he does not want to be responsible for sending me to the hospital on my wedding day. I didn't bother telling him that I wouldn't end up in the hospital (just the restroom, lol) because I'd rather he think that's what would happen. :) Maybe he'll think a little harder about double dipping spoons, you know? I'm not sure yet what the final menu will be; I'm still waiting for him to email me a rough price per head. He came up with something special for me that wasn't on the menu, so we're waiting to hear the pricing. As soon as I know for sure, I'll let you know what kind of yummy goodness I'll be enjoying on the big day!

So, against my better judgement, I am on a "diet" right now. Temporary insanity, maybe? We have booked our honeymoon, and we will be spending 6 fabulous days in Jamaica at a Sandals resort. I am beyond THRILLED about this. I cannot wait to be standing with my husband, with our feet in the sand at the edge of crystal blue water sipping on our tropical beverages. It's a dream come true for me! However, beach = bikini, and me + waaaaay too many sweets = one fat ass. LOL! I'm being dramatic, but for real, I am TOTALLY not wanting to be worrying about my cellulite while I'm on my once-in-a-lifetime vacation. To accomplish this, I am making small dietary changes and overall, trying to rid my diet of unneccessary calories. I am eating lean meats, more fruits and veggies, and low-fat dairy. I eat a banana or Dannon Light and Fit yogurt for breakfast. Then, I pack a salad for lunch--topped with hard-boiled egg, cucumber, cherry tomatoes, and fat-free feta cheese. I stopped eating Ranch dressing and am now eating Italian dressing, although I will be making the switch to balsamic vinegrette. And, I've switched from Dr. Pepper to Diet Dr. Pepper. And, I've really, really tried cutting back on the sweets. Brandon would argue that I am still eating a LOT, but he didn't see all that I would eat at work. Lol. :) I have cut back. But hey, during "that time of month," I need a freaking caramello (or 12) and no questions need be asked. I am trying though! We even got a gym membership. Look at us, all motivated. :)

Well, I'll leave you with one of our favorite recipes, which is also probably the easiest one I make.

Oven Roasted Pork Tenderloin and Vegetables

1 pork tenderloin
10 to 12 creamer potatoes (I use half red, and half white), halved
4 to 5 boiling onions, halved
2 carrots, cut into 1/2 inch pieces (lately I've just been buying baby carrots and halving them)
Olive oil
Dried rosemary
Dried sage
Cracked black pepper
Kosher salt

Heat oven to 450 degrees. Generously spray roasting pan or baking dish with nonstick cooking spray. Place pork tenderloin in pan.

Place potatoes, carrots, and onions around tenderloin. Drizzle oil evenly over tenderloin and vegetables. Sprinkle with rosemary, sage, salt, and pepper. I just eyeball it.

Bake at 450 degrees for 40 minutes or until tenderloin is done and veggies are tender. Stir the veggies occassionally.