The other day I was on Pinterest and I saw a pin that said “Lose weight without exercising!” Here’s the thing guys, if you’re really over weight, you will lose weight with cleanses like that, at first. The problem is, one of two things will happen: you’ll either gain all the weight back, or you’ll plateau. Reason being you haven’t actually learned how to eat better. The “diets” that actually work are ones that teach you how to eat better, and yes, even exercising.
The human body is actually pretty simple, you take in food, the food gives you energy, you expel the energy by doing things. Weight gain happens when you expel less energy than you take in. Pretty much everyone knows that, it’s not rocket science. The issue with a lot of people is that they just eat too much bad stuff. I really do believe this whole country likes to indulge a little bit too much. I’m down for indulging, but not all the time. No one needs to eat fast food/bread/red meat/dessert every day.
Learning to eat better is not easy. Cravings are a real problem for a lot of people, myself included. Currently I want pizza, a little. But instead I made this salad. (Ok that and I didn’t want to spend any money, being cheap is great for the diet.) The trick is to slowly start adding better foods for the bad ones in your diet. I’ve been eating like this for years, so it’s easy for me now. When I first started eating this way, if I wanted something salty or crunchy, I would make stove top popcorn. If I wanted something sweet, I would have dried fruit. The salad part actually came easy for me, I really like raw spinach, it just evolved over the years.
Today is the second day of my time of the month. I’m one of those women who isn’t really hungry during. In fact, I don’t really want any food (except the pizza, but I have a feeling I’d just look at it). I knew I had to eat something, so I cooked some quiona, then sauteed some mushrooms, black beans and chickpeas with garlic and red onions, then added it to a bowl of spinach with a few cut up strawberries. It’s filling and easy.
My workout plan is going well (besides the fact I had NO energy today) but it’s weird to me that I’ve gained pounds, technically, but I dropped an inch of my waist. When it was just yoga, my muscles were a little more lean, and now they’re getting a little more bulky. That’s awesome, I love it, it’s just weird getting used to. I do love feeling my muscles firing as I walk around, it’s really cool.Read Full Post | Make a Comment ( None so far )
The more you eat them, the more you toot!
There are two things I eat pretty much every day; beans and spinach. And while they make me a little gassy (sorry coworkers, cast members and directing crew) I love them so much. My spinach salad is super easy to make and it has all the nutrients you could ever want from a plant based diet.
That being said, only eating that salad can get a little boring. Some time last week I had this idea for a burrito with beans and…? While at Aldi on Sunday, I grabbed some zucchni, and the vegan burrito was born, kind of. I can’t really call it a burrito because not only would it not close, it’s not spiced with Mexican spices. So it’s a mix between a burrito and a wrap.
I’m not actually going to write a recipe for this, because I feel it’s almost like writing a recipe for a sandwich. All I did was saute the veggies (zucchini, asparagus, and beans with some garlic) and put it in a tortilla with some seasoned brown rice (salt, pepper, and cilantro) and that BBQ sauce I made for that chicken last week. Super easy.
In my defense, I probably put too much filling in the burrito for it to close, but it was super delicious non the less.
We just ended week 4 of rehearsals for my show, previews start April 14, I’m stoked. I love this cast and the director and I get along really well. This is the first non burlesque show I’ve done in a while, and I”m glad I’m back. I’ve missed it so much.Read Full Post | Make a Comment ( 1 so far )
If you know me, you know a few things; I eat a lot of beans, I love animals, and I am not a morning person. Sure, I’ll get up, if I have to, but I’d rather wake up to my own circadian rhythm. Now, not wanting to wake up for breakfast doesn’t mean don’t like breakfast food. I happen to really like breakfast; pancakes, hash browns, eggs Benedict, you get the idea.
Now, along with not eating a lot of meat, also don’t eat a ton of carbs. That being said, humans do need some complex carbs for their brains and bodies to work correctly. We as a society just eat way to much, and sometimes the wrong kind.
This recipe is very simple, doesn’t take too long to make, and it’s 100% vegan. I added Chia seeds to the recipe I used to add some more protein (because that is also important). The compote I made is also very simple and vegan. Neither items are very sweet, but you can add more honey if you would like a sweeter pancake.
Here’s what to get from the store:
(from Cookie + Kate)
1 cup Whole Wheat Flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup almond milk or dairy-free milk of choice
2 tablespoons olive oil or melted coconut oil
2 tablespoons maple syrup or sugar of choice
1/4 cup chia seeds
1 teaspoon pure vanilla extract
- In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
- Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Strawberry and Blueberry Compote
1/4 cup blueberries
1/4 cup diced strawberries
1 cup water
Drizzle of honey
1 tbsp corn startch
- In a sauce pan, put the berries, water and honey. Bring to a boil and reduce to about half. Add the cornstarch, stir until thick. Keep warm until ready to serve.
Tonight we’re doing a designer run of my new show. We go into tech on April 6 (8 for the actors) and I’m so excited. I love doing this so much.
I’m in the middle week of using the Fitstar app and have to say, it’s kicking my butt. Today my legs feel super solid and slightly in pain, which means they have room to grow. Making yourself stronger isn’t easy, but it shouldn’t be. It’s super cliche, but they’re right, no pain, no gain.
Just like me. Or not. Ha.
Sometimes you have no inspiration on what to cook next, and you ask friends on Facebook for suggestions. Then you spend a crazy amount of time staring at Pinterest on your phone and get hit with a moment of brilliance. A lot of my Pinterest feed had fritters, one particularly had lentils. I then saw something with honey Sriracha tofu, and then the light bulb went off. I knew I had lentils, why not add some quinoa and beans and make a patty, then cover it with some sweet and spicy tofu?
I originally started this recipe Friday night, the quinoa and lentils were all cooked, then my manager called me into work for a few hours. So that mixture sat in my fridge until today. That actually helped because I was able to go grocery shopping so I could add some spinach to this recipe. (When don’t I add spinach, I know)
This recipe is actually pretty easy, and it doesn’t take that much time if you pre-cook the grains like I had been forced to. The one thing you will need for this is a cast iron skillet; you start the patty on the stove then move it into the oven to finish cooking it off. The nice thing about it, is that you can pre make a lot of the mix and it will stay in the fridge.
Here’s what to get from the store:
Veggie Patties with Sweet and Spicy Tofu
1/2 cup cooked lnetils
1/2 cup cooked quinoa
4 cloves garlic
Handful of Spinach
1/4 cup Oatmeal
1/2 can chickpeas, with the liquid
1/2 can black beans, with the liquid
Salt, pepper, red pepper flakes
Handful of tofu
1/2 cup vegetable broth
Salt and Pepper
- Put the lentils, quinoa, garlic, spinach, beans and spices and blend until combed. Slowly add the oatmeal until the mixture isn’t as wet.
- In a pre heated cast iron pan, form the mixture into a patty and brown on both sides. Place in a 350 degree oven for 15 minutes, flipping half way through.
- For the tofu: sauté the tofu until browned. De glaze the pan with the broth, then add the honey and sriracha. Let reduce by half. Place on top of the patty with some red onions.
Today I had my 5 rehearsal, 4th staging rehearsal with City Lit. Before tech, there’s not much for me to do besides take blocking until they’re off book. That being said, I really love every minute of it. The cast is awesome and talented and so is the director. I’m so happy I’m back to doing what I’m best at.Read Full Post | Make a Comment ( None so far )
Ah. Puns puns puns puns.
So, right after I decided to be vegan for a week (which wasn’t 100% effective, but still pretty good) I started my time of the month. I wanted ice cream pretty badly. But, Ben and Jerry’s does have a non dairy ice cream option, so I thought I’d try it. Sunday after a production meeting, I ran to Walgreens expecting them to have some, they did not. I decided to google how to make vegan ice cream, and it looked pretty easy.
Now, I have always believed that desserts shouldn’t be healthy, it’s fine to eat healthy most of the time, but it’s completely ok to indulge every once in a while. This ice cream, while vegan, is not really healthy. The base is full fat coconut milk and it does a pretty good job at mimicking a dairy ice cream base.
The recipe I used called for an ice cream machine, which I have. However, I had it churning for a while and it never changed, so I ended up putting it straight into the freezer. This resulted in it being very hard when frozen, but leaving it out of the freezer before serving softens it up just enough.
Here’s what to get from the store:
Full fat coconut milk
Honey or agave
Coconut Milk Ice Cream
(From the Kitchen)
2 (13- to 15-ounce) cans full-fat coconut milk
1/2 cup agave syrup, maple syrup, honey, turbinado sugar, or cane sugar
1/4 teaspoon salt
2 tablespoons cornstarch (or 1 tablespoon arrowroot starch)
1 1/2 teaspoons vanilla extract
Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc.
- Shake the coconut milk: Cans of coconut milk separate into a thick, creamy layer and a thin watery layer on the shelf. Before opening them, shake the cans of coconut milk thoroughly to incorporate the layers.
- Set aside 1/2 cup coconut milk: Open the cans of coconut milk. Measure 1/2 cup and set this aside.
- Pour the coconut milk into a saucepan: Pour the remaining coconut milk into a 2-quart sauce pan.
- Add the sweetener and salt to the coconut milk: Measure the sweetener (agave, maple syrup, honey, or sugar), and add it to the coconut milk, along with the salt.
- Warm the coconut milk on the stove: Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.
- Whisk the cornstarch into the reserved coconut milk: Measure the cornstarch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the cornstarch is totally dissolved.
- Add the cornstarch mixture to the coconut milk: Pour the cornstarch mixture into the warm coconut milk while whisking gently.
- Heat the ice cream base until thickened: This is your ice cream base. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
- Stir in the vanilla: Remove the base from heat and stir in the vanilla.
- Chill the base: Pour the base into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the fridge. Before refrigerating, press a piece of plastic wrap against the surface — this coconut milk base doesn’t form a skin quite as badly as a milk-and-egg base, but it doesn’t hurt! Cover the container and refrigerate for at least 4 hours or for up to 3 days.
- Begin churning the ice cream: Remove the base from the fridge. It should be completely chilled and slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.
- Churn until the ice cream is the consistency of soft-serve: Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated.
- Transfer to freezer container: Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming.
- Freeze for at least 4 hours: Transfer the container of ice cream to the freezer and freeze for at least 4 hours to harden the ice cream.
- Warm slightly before serving: If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don’t wait too long!
Wednesday it was about 70 degrees outside. I was off so I went to the Lake Front Trail to take a walk. I’ve lived here for 7 months and I hadn’t gone down there yet. It was beautiful. I love this city so much .Read Full Post | Make a Comment ( None so far )
Again, I’m hilarious. Get on the pun wagon.
I’ve learned a decent amount in the past few days that I’ve been eating vegan. 1: When I give up cheese and the like, I accidentally give up crabs. 2: I can still control myself at work around cheesy garlic bread (my most favorite thing there) I did slip up today because Kati wanted to get Pho and I had some beef egg rolls with her. I had veggie Pho, however. (I actually like that better)
The past 4 days have been extra warm in Chicago. Like, around 40-50 degrees over the norm. Because of that, I’ve been able to pick up extra shifts serving on the patio at work. Yes, we’ve had people eating outside. Last night I got home and was STARVING. I had eaten my salad during work, but you run around for 9 hours, you’re going to be hungry. I had a half of a can of coconut milk left from the satay, and thought I’d do a quick curry. While it was simmering, I realized I needed some sort of carb, so I added rice.
This curry is super easy, full of fiber and protein. When you’re not eating meat, you need to make sure you have enough protein, and what better way than black beans and tofu? The longest part of this recipe will be making the rice, so don’t worry if you’re in a rush.
Here’s what to get from the store:
Red Chili Paste
Quick Veggie Curry
1/2 cup cubed tofu
1/4 cup black beans
4 cloves garlic, diced
4 Brussels sprouts, chopped
1/4 cup diced broccoli
1/2 can coconut milk
1/4 tsp red chili paste
Salt, pepper, turmeric, paprika
Cooked Jaime Rice
- Sauté your garlic until mostly cooked, add the broccoli and sprouts, cook until bright green. Add salt and pepper.
- Add the black beans and tofu with some turmeric and sauté until the tofu is browned.
- Add the coconut milk and chili paste and bring to a simmer. Taste to adjust seasonings. Serve over cooked rice.
I’m really glad to have started working more again. I am partially grateful to mother nature for this, but this does make me more concerned for climate change. Even if you don’t believe climate change exists, please be more careful with the environment, it’s the only one we have.Read Full Post | Make a Comment ( None so far )
I crack myself up guys.
After gaining about 10 pounds in the past 6 months, I had to kick myself in the butt. Part of the gain was because my eating habits, and part of it was drinking. So yesterday I decided to be completely vegan for a week, and to cut down my drinking. Luckily since I eat a mostly vegetarian diet anyway, the only thing I have to really cut out is cheese (tragic) and switch the Greek yogurt in my smoothie to peanut butter.
I had originally wanted to make a stir fry with a Tahini sauce, but when I went to Jewel today and it took me along time to find the Thaini sauce (why was it with the Italian stuff?) that I decided to make peanut satay sauce instead.
I know I’ve probably said this before, but most food from Asian countries is kind of awesome for the vegetarian or vegan lifestyle. They generally don’t have milk so you never have to worry about sauces, and they tend to use a lot more vegetables than we do in Western cultures.
Satay sauce is SUPER easy. It can be a little calorie dense, thanks to it being coconut milk based, but it’s still pretty good and you can choose how much to eat.
Here’s what to get from the store:
Red curry paste
Apple Cider Vinegar
Thai Peanut Satay Sauce
(From Rasa Malaga)
1/2 cp peanut butter
3/4 cp coconut milk
2 tbsp red curry paste
2 tbsp apple cider vinegar
1 tbsp sugar
2 tbsp ground peanut
Salt to taste
- Put everything except the ground peanut into a sauce pan, bring to a boil and stir until combined. Top with the ground peanut.
Veggie Stir Fry
1 small onion, diced
Brussels sprouts, diced
4 cloves garlic, diced
- Sauté the vegetables until cooked, add as much of the satay sauce as you would like.
I know, these were super easy, but that’s kind of the point. There was a guy on a dating site who said he liked cooking vegetarian because he said it was harder. As someone who does that all the time, I disagree. Cooking without meat makes things a lot easier, vegetables cook a lot faster, and if you do under cook them, they won’t kill you. The most important part about cooking vegetarian or vegan is to use the right spices. Spices are very important for any meal, and they don’t add any calories. Some spices have added health benefits, and there’s nothing wrong with that.Read Full Post | Make a Comment ( None so far )
Sorry everyone, I got really lazy after Christmas and just didn’t post. I’ve also only cooked one thing. Everything else has been dinners of crackers, cheese or my salad. This time of year messes me up, and for some reason, I’ve lost the desire to even cook anything new. I’m hoping it’ll change soon, something will pop up in my head.
The week after Christmas is pretty busy at work, so making something that would last a while was key. I worked quite a few 1-9 shifts so I also wanted something filling. I also didn’t want to have too much active time. It had been a while since I had used my crock pot, so why not? Crock pots are great because you can just throw everything in there and just leave.
When I was looking at vegetables to add to my dish, which I’ve called a chili/stew, I came up with sweet potatoes, zucchinis and a crazy amount of beans. I had a bag of my parents’ frozen broccoli and some of their frozen tomatoes, so why not add that? The result was tasty, filling and FULL of fiber. Like, lots of bloating. Lots and lots. Something cool that happened was the broccoli actually disintegrated into the broth, adding some extra body to the base of the stew.
This recipe is super easy. Prep is about 15 minutes, and as long as you stir every once in a while, you don’t have much else to do. In risk of sounding like the Barefoot Contessa, if you don’t have organic broccoli and tomatoes in your freezer, store bought is fine. Just make sure the broccoli is diced very small so it will melt into the broth, and just double the amount of canned tomatoes you used.
Here’s what to get from the store:
Canned diced tomatoes
Mini Sweet Peppers
32 oz canned diced tomatoes
1 qt frozen broccoli
2 sweet potatoes, diced
2 carrots, diced
1 Jalapeno, diced and deseeded
5 mini peppers, diced
1 cup green beans
1 shallot, diced
1 sweet vidalia onion, diced
6 cloves garlic, diced
32 oz veggie broth
1 can kidney beans
1 can chickpeas
1 can black beans
Salt, pepper, turmeric, cayenne, paprika
1/4 zucchini per bowl
- In the order of the listed ingredients (save half of the can of tomatoes) layer everything but the beans in your crock pot. Pour the broth and the rest of the tomatoes over top after seasoning. Turn the crock pot on low, cook for 5 hours, stiring on occasion.
- When the sweet potatoes are almost cooked through, add the beans and cook for 30 minutes more.
- Using your spirilizer, make some zoodles and place them in the bottom of each serving bowl. Pour the chili/stew on top.
Rocky and I are no longer seeing each other. I’m sad and I’m still trying to process it a little. It’s crazy how knowing someone for only three months can impact your life.
Instead, I’m trying to focus on myself again. I hadn’t been practicing my yoga as much as I should have and I know that was not only affecting my energy level, but my body image. This time of year is hard on a lot of us, and we need to focus on being mentally healthy, not just physically healthy.
I lost my little fitbit zip last week, and decided to take my saved money and bought one of the new Charge 2s. (And some new yoga pants…and wine and coffee…I went to Targer). It not only does the normal stuff, but it also keeps an eye on heat rate and sleeping patterns. I’ll be interested to see what my sleeping looks like.Read Full Post | Make a Comment ( None so far )
I’ve lived in the midwest for 31 years. That’s my whole life. So, needless to say, I’m used to the cold. But, that doesn’t mean I have to enjoy it; cause I really don’t. Ever since I started eating better and lost weight, I’ve been more sensitive to the cold than in the past.
At the end of last week it dropped down to the 20s and finally snowed. My toes go numb, I need to wear 2 pairs of socks, and attempt to wear 2 pairs of pants (I really wish I had some pants from when I as bigger so leggings would fit better underneath). Most of last week I ate a lot of salads, mainly because I couldn’t think of anything else to cook. But, during my yoga yesterday, I remembered I had some of my parents’ frozen heirloom tomatoes. So, why not make soup? After that decision, my friend Kati said she needed a study break, and we decided we had to make grilled cheese with the tomato soup.
This soup is very easy, vegan, and completly good for you. Besides the tomatoes, there’s black beans, carrots and mushrooms. It is a little chunky in texture, but it is tasty, a little spicy and very warming.
Here’s what to get from the store: (If you don’t have frozen tomatoes)
Stewed canned tomatoes
Baby Bella Mushrooms
Tomato Veggie Soup
1 quart stewed tomatoes
16 oz can of tomato sauce
2 carrots, diced
8 cloves garlic, diced
2 shallots, diced
5 baby bella mushrooms, diced
1 16 oz can black beans
32 oz vegetable broth
Salt, black pepper, red pepper, cayenne, turmeric, paprika, basil, paprika
Balsamic vinegar and lemon juice.
- In a large stock pot or dutch oven, saute the shallots until translucent. Add the carrots and saute until bright orange. Add the mushrooms and garlic, saute until garlic is cooked through. Season with salt, pepper and other seasonings.
- Add the stewed tomatoes and sauce, bring to a boil. Add the black beans.
- Once the carrots are cooked through, use your immersion blender (or spoon it into a regular blender) and blend until almost smooth. Add the vegetable broth, stir and bring to a simmer. Taste to adjust seasonings, add the balsamic and lemon juice. Let simmer to bring the flavors together. Serve with some grilled cheese.
This Friday, the first show I did with Gorilla Tango is closing. It’s a bitter sweet moment because I do love that show, but it was getting a little tired and probably needed an update. I’ll be sad to see it go, for sure. This is also the last weekend of shows before the holidays. After that I’ll be jumping in to train 2 new SMs that can hopefully take over when I’m gone with my new show in April and May. Life is changing, and there’s nothing wrong with it, on to bigger and better things.
Guys, I’ve been a bad blogger. I made a dish probably about two weeks ago and haven’t posted about it yet. Shame on me.
As I’m sure you can tell, I’ve been on a vegan kick. While my diet is omnivore, I don’t generally buy meat and most of the time end up eating vegetarian and vegan foods. I know I’ve talked about this before and you’re probably getting a little tired of it.
It’s officially November and that means Thanksgiving, cold weather, and comfort food. Well… scratch the cold weather part. It’s 71 and sunny today. And I have to work. Of course. (I’d rather be reading by the lake). But, a few weeks ago we did have our normal dip and it did get down to the mid 40s/low 50s. I had been racking my brain on what to make for the week, and kept coming up empty. But then I remembered I had some rice noodles and a large box of coconut milk, and thought of a curry soup. (Yes, I know my last few posts were about curry, it’s good). I also had some asparagus and other veggies, and a soup was born.
I love soups, most of the time I prefer really creamy soups, but the right broth can make any soup delicious. On top of that, soups are actually very easy because making them involves flavor development, down time, and you can throw anything you have into the pot. They can be as healthy or unhealthy as you like, as carnivorous or vegan as you like.
This soup is very easy. Since there’s no meat, cooking time is cut down, but not too much because flavor development is important.
Most of the things I had laying around, but if you don’t, here’s what to get from the store:
Boxed coconut milk (32 oz)
Baby bella mushrooms
Mini sweet peppers
Cumin Spiced Coconut Curry Soup
5 cloves garlic, diced
5 baby bella mushrooms, sliced
Handful of asparagus diced
3 mini peppers, diced and deseeded
2 carrots, diced
1 tbsp. sesame seeds
32 oz coconut milk
1 serving rice noodles, soaked in hot water
2 tbsp. miso paste
Salt, pepper, turmeric , cumin, sriracha, lemon juice, fresh basil
- Sauté the garlic until fragrant. Add asparagus, carrots, mushrooms and peppers, cooking until asparagus is bright green Make sure to season with salt, pepper, turmeric and cumin at each addition.
- Add the sesame seeds to toast.
- Add the miso paste to coat, then the coconut milk.
- Bring to a simmer, add sriracha and lemon juice; taste to adjust seasoning.
- Lower the tempter and let cook for about 10-15 minutes. Taste one more time.
- In a large bowl, place the soaked rice noodles and top with the broth and fresh diced basil
The closer real winter gets the more I’m fearing it; this has been very mild fall and that means January and February are not going to be fun. Being a Midwestern girl I’m completely used to the cold weather, but my recent weight loss over the past 4-5 years has made me extra susceptible to cold. Even though my metabolism is higher, there is not as much padding as there used to be. Expect me to be making a lot more warming things over the next few months.Read Full Post | Make a Comment ( None so far )
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