Being thankful

It’s Thanksgiving Day morning and my husband is busy getting the turkey in the oven before we head out the door to run our first-ever Thanksgiving 5K Turkey Trot. I think it should be fun!

As promised, I am going to fill you in on what I am thankful for this Thanksgiving – November 24, 2011.

Here goes:

1. Most people don’t think I am a very religious person because I don’t go to church, but I am thankful for/to God. I am thankful for everything he has provided me with – the sun, the moon, the stars, the clouds, the flowers, the birds, the wonderful world we live in. So, I may be a little irritated at him for taking some very important people away from me (apparently he needed them more than me), I still thank him each and every day I am alive on this beautiful Earth.

2. My son. Yes, moms and teenage sons have their “moments,” but we also have “our moments,” and those are the ones I will treasure most. Brandon truly is one-of-a-kind and I love him for all that he is. He’s outgoing, bright, funny, helpful, responsible, a hard worker, strong, caring and yes, I do believe he is loving, although he may disagree with some of what I said!

3. My husband. What more can I say except I love him with every ounce of my being. He is not only the best husband in the world, he is my best friend. He makes me laugh, he makes me smile, he makes me melt and feel all giddy inside. He cooks. He cleans. He grocery shops. He loves football and reading and hanging out. But best of all, he loves me and I know it and feel it…each and every day.

4. My family. Plain and simple, they are the best. My parents. My siblings. My nieces and nephews. My cousins. My aunts and uncles. Everyone single person in my family – whether related by blood or not, I love them all.

5. My job. Not much else to say about it. I am doing something I am passionate about and that I truly love. Sometimes, I wish I could do more. I wish I could make the healthy living journey easier for my Weight Watcher members; sometimes, I wish I could do the work for them. But I love at least trying to make their lives a little better. And, I love the people I work with…my team members that make my job oh-so-much better. I couldn’t do it without them.

6. My members. They are my inspiration. They are what I get up in the morning for. They are the ones that keep me going on my own healthy living journey. They not only inspire me, but they give me hope. I am thankful for each and every one of them. And I am thankful that I can call many of them my friends.

7. My health. Period. Nothing more to say about it.

8. Even though I may not like it sometimes and there are times I want to give up because I don’t feel like I am any good at, I AM THANKFUL that I am now a runner. Yes, I am a runner. There, I said it. I am very thankful that I have two legs that keep me moving – no matter how fast or how slow.

9. My friends. Even though there are some I don’t get to see very often, I know they are there for me and I hope they know I am there for them. I love my friends – the ones I have know for years and the ones I am just getting to know. They are all important to me and have a very special place in my heart.

10. Facebook. Yep, I said it. I am thankful for Facebook. It is such an awesome way to stay connected and in touch with each other when our lives are ever-so-busy.

So, there you have it. That is my Top Ten list of what I am thankful for this Thanksgiving Day. Oh, I did forget one…YOU, my readers. Thanks for taking this journey with me. Without you, I would be nothing more than words on a computer screen!!!!

Hope you all had a wonderful and happy Thanksgiving. And remember, you can always find Confessions of a [former] Fat Girl on Facebook. Click here!

A couple of recipes for you to enjoy!

Hello everyone. I guess last week kind of got away from me. I had promised to post the recipe for Kale Chips and never did. Sorry about that. Well, I am posting it now, along with a  recipe for Cranberry-Orange Relish that is excellent and would make a great side dish to Thursday’s Thanksgiving meal.

Enjoy the recipes!


2 cups fresh kale leaves

Non-stick cooking spray, preferably butter flavor

Salt, to taste

1. Preheat over to 425º.

2. Place kale leaves on a baking sheet sprayed with non-stick spray. Spritz leaves with the cooking spray and sprinkle with salt.

3. Bake in the oven until crispy, about 5-8 minutes.

Makes: 1 serving.

PointsPlus values per serving: 0

This is what the kale looks like before you bake it.

This is what the kale looks like after you bake it. So delicious!


12 oz fresh cranberries

1 medium orange, cut into chunks (save half of the peeling)

1 cup Splenda

1 piece fresh ginger root (about 1 inch)

1/4 tsp cinnamon

1. Put cranberries, orange, orange peel, Splenda, ginger and cinnamon in a food processor; pulse until finely chopped.

2. Scrape into a serving bowl. Cover and refrigerate until ready to use.

3. You can make this relish up to 5 days ahead of time.

Makes: About 3-4 cups

Serving size: 1/4 cup

PointsPlus values per serving: 1

Cranberry-Orange Relish (photo courtesy of


Have to share…sorry!

Okay, so awhile back I posted about an award I received. Well, even though I used to work at the newspaper, I didn’t even think about putting something in about it. However, because my husband still works there – he’s the editor of the Echo Press in case you didn’t know – he thought we should put something in the business section.

Well, duh, of course! So, I just have to share me in the newspaper…here is the article:

Yep, here I am, in my local newspaper, the Echo!

Weekly recipe and MORE!

Before I get to the recipe this week, I thought I would share how things have been going.

Well, good and not so good. As most of you know, I have lost 50 pounds. When I was in the losing mode, everything seemed easier. Weird, isn’t it. This whole “maintaining” thing is harder than I thought. Yes, I have been maintaining my weight now for nearly two years, but I liked when I was in the losing mode a lot better.

So why is that, you ask? Not entirely sure, but my guess is because I actually had a goal, something to strive for. I know what you’re thinking, I do have a goal now…to maintain and keep it up, but it’s just not the same. It’s hard to explain. For the most part, I am maintaining…I am keeping my weight between 140 and 142 pounds, although sometimes, it creeps up to that 144-145 mark. I have tried to keep it between 136-138 pounds, but for some reason, that is just too difficult. So, I have relaxed a little and am okay with keeping it between 140-142.

I know I should be happy with that considering my actual goal weight is 155! And I am happy, don’t get me wrong. It’s just sometimes, I really wish it was easier. For the most part, I have wonderful, GREAT days, but there are times, like in the past couple of days, where things have gotten a little out of control; a little ugly, if you will.

Here’s a little example of some items I have consumed in the last couple of days…a medium-sized peanut cup blizzard from the Dairy Queen, a rather large rice crispy bar, several piece of candy, a small-ish bag of cheddar cheese puffcorn, a small-ish bag of Fliptz pretzels (white chocolate covered pretzels!) AND…a four-piece chicken strip basket from Dairy Queen. Yes, there was more, but I didn’t track (yes, shame on me) so I really don’t even know what else there was.

See, that’s the thing, this happens every so often. I have this kind of “binge” eating and then I stop and everything goes back to normal and I am “good” again. That’s the part that frustrates me and I wish I could explain WHY it happens. I guess I should just be happy that it doesn’t spiral downward into something more and that it DOES only last a couple of days.

Well, anyway, those were my thoughts this morning so I thought I would share. I am back on track again starting today and so far it feels pretty darn good – oh wait, I guess it is only 5:30 in the morning!!!!

Here is my recipe this week…homemade hummus. Yes, I made this myself, without a recipe. Yep, I just threw this stuff together and I have to say it turned out pretty darn good. You can eat the hummus with pita chips or some other cracker-type item, but I find it is best with crudités – or even simpler terms, cut up raw veggies! My favorites are fresh zucchini and celery, although bell peppers are also very good with the hummus dip.

Hope you enjoy as much as we did!


15 oz can of garbanzo beans (chick peas)

1 bell pepper, red or green, chopped

2 tbsp extra virgin olive oil

3 tbsp water

3 cloves garlic, minced

2 tbsp cumin

1 tsp salt

1. Put all ingredients into a food processor and blend until desired consistency.

2. Use spatula to scrap down sides to make sure all ingredients are well-blended.

3. Serve with crudités (raw veggies), such as zucchini, summer squash, celery, cucumbers, bell peppers, etc.

Total servings: about 8

Serving size: about 1/4 cup

PointsPlus value per serving: 2

Homemade hummus