I've started considering this "project" of mine losing weight to be a bit of war - but in a good way!
Each day is a battle that needs to be won in order to win the war and reach my goal. There are the days that go really well and I feel fabulous when they are done. And then you have the days that you kick yourself for! Of course, there are also the days where you decide that you are going to take a day off from the limits and strategies (well, kind of - it is usually pretty well planned out now - like picking food over drinks or my strategic contributions when I am supposed to bring something!). Don't worry! The strategy never affects the taste! That is part of the challenge that I now welcome whenever I get the chance.
A new weapon comes about every so often that helps in the battle, like bananas in brownies or a new vegetable to try and fall in love with! The most recent addition to my arsenal is fennel in the vegetable form. I have always loved the spice, but had never realized that there was a vegetable version! The vegetable itself looks like the cross between celery and onions while having a crunchy texture that is meatier than celery. It's a similar flavor to the spice and fabulously subtle. This veggie saute is packed with goodness and super easy to throw together!
Fennel Veggie Saute
(still experimenting with other combos and this is very easy to multiply)
1 large bulb fennel, thinly sliced
1 small red onion or 2 shallots, thinly sliced
8 oz. slice portabello mushrooms
8 oz cherry or grape tomatoes, sliced in half
1 t olive oil
1 garlic clove, crushed
salt
pepper
Italian seasoning mix (about 1 teaspoon or to taste)
Heat the oil up just a bit in a saute pan. Then add fennel, onions and garlic to saute for just a minute or so. Then add the rest of the veggies and saute for about 5-6 more minutes, adding the spices in the last two minutes or so. The fennel is done when it starts to get a little bit translucent around the edges.
And enjoy! It's one that fills you up!
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