Well folks we have joined the Eat to Live Bandwagon!
Last night Corey and I read together from the book, this morning we went shopping, and we are officially up and running! A few notes:
-I'm not having the kids do this too... Em did you? Katie are you going to? I am certainly involving them with pieces of it, and taking this new start for me and Corey as a chance to be extra diligent about their diet in general, but I didn't think they could get enough calories and fat content that their little bodies need doing the same thing as us... especially the first 6 weeks that are designed for weight loss. Any thoughts mommies? (Whit that totally includes you too!!! Yay!)
-Corey is done with soda. Yesterday he also said he'd like to have meat only 4 times a year: Thanksgiving, Christmas, New Years, and the 4th of July. WHAT?!? I was shocked. He is so on board with this it's awesome!
-I was SO shocked at how much food I was able to buy with the amount of money that I spent. WOW! Shocked really was the only word. I hope it's that way for you too Kate. I had the luxury of shopping at 3 different stores including a Sam's Club where I could buy cheap frozen berries.
-It feels like there is more but I guess that's it for now. I will leave you with what we had for our first Eat to Live dinner:
Ashlee Ratatouille (Whit I still would like your recipe too!)
1 small-med eggplant or 1/2 of a large one
1 med zucchini
1 large red bell pepper
1/3 of a large yellow onion
1 can no salt diced tomatoes
Mrs. Dash Italian Medley Seasoning (I have a feeling with this no-salt business Mrs. Dash is going to be a big friend!)
Chop eggplant, zucchini, pepper and onion to be bite sized (yes even the onion- I love me a big bite of onion! Corey gave all his to me). Toss them all in a very large skillet with a tablespoon of water. Stir and cook for a few minutes over med-high heat. Add tomatoes and generously season with Mrs. Dash (does it bother you that I used an italian seasoning for a french dish? Just let it go, it totally worked). Cook and stir until almost boiling and reduce heat. Continue cooking until veggies are the crispness you like. Don't make 'em mushy! Mushy eggplant is yucky!
We served ours with a small portion of plain brown rice and cooked butter beans. I had never tried butter beans before. They get 2 thumbs up from the Burtons! I am trying to make beans something that we eat with all types of meals, not just mexican, and I think this worked pretty well. My kids love Ratatouille and I was thrilled that they liked this version seeing as how the one I had been making used a packaged salad dressing and cheese.
I know that the next 6 weeks are going to be hard, and take a lot of work, but I am so excited!
PS- Everyone still wants to do this blog right? We've all been kind of absent lately. Just checking :)