Give up cookies.
There are days when I’d die for a chocolate chip cookie.
We grew up on chocolate chip cookies.
We can’t eat them anymore.
It’s a family thing. And it’s a med thing. All the women in my family gain weight after a certain age.
If you’re on certain meds, you gain weight. If you have hypothyroidism, you gain weight.
Me and Linda Ronstadt.
And all the women in my family.
And if you give up running before you turn 50,,,
If only I’d continued.
My doctor isn’t concerned.
My blood pressure is low. It’s lower than yours, I guarantee.
But fatigue, weight gain, depression, increased sensitivity to cold… you can read all about the symptoms of hypothyroidism at the Mayo Clinic. (They sound like symptoms of other things, too.)
Personally, I’d rather do anything than take pills. My numbers were borderline, so I resisted for a long time. But then there came a time…
Winter is coming.
It’s the hyper-hypo weight countdown. Every day without a cookie I get closer to my goal. Which is not to gain 10 pounds by Valentine’s Day.
I have friends who gain 20 pounds every winter and lose it during the summer.
It’s the way we live now in the U.S.
Only my mother and I thought/think I’m perfect. I do not see the woman in my ID picture, I swear. My husband says it looks like me. Thanks a lot!
When I visit my friend in the Big City, she and I will do Urban Things. I only hope my black jeans will make me look svelte. They will not, though.
The women of my family are on a permanent diet. Except when they give up.
An apple for dinner is the solution. I do have to feed my family though.
And so I have turned to…
There are 76 calories in one serving of baked curried carrot chips. There are 220 calories in a chocolate chip cookie.
The carrot chips are delicious. I sampled them for the first time today.
But what is the recipe for diet chocolate chip cookies?
Here’s the recipe for Baked Curried Carrot Chips. They really are good.
2 large carrots, peeled
2 tsp. olive oil
1-2 tsp. sweet curry powder (stick with less for milder chips)
Fresh ground salt & pepper
Preheat oven to 350 degrees. Spray a large baking sheet with olive oil or cooking spray.
Holding onto the small end of the carrot, used a Y-shaped peeler to peel paper thin carrot strips. Try your best to make them uniform in thickness. Peel consistently from the same side of the carrot so that the strips start to widen out.
Place carrot strips in large bowl. Toss with olive oil, curry powder, salt and pepper. Transfer strips to baking sheet in a single layer; the edges can be touching, as they’ll shrink when they bake, but don’t overlap them.
Bake for 10-12 minutes or until chips are just starting to brown. Place baking sheet on a wire rack and cool until chips are crisp, about 3 minutes. Carefully remove chips from baking sheet. Eat right away or store in airtight container for up to 5 days.
Recipe from Food Fitness Fresh Air