A Dose of Reality

Today is the day that I am going to force myself to try on my wedding dress that I bought when I was about 12 weeks pregnant with twins, and granted it didn't fit then. I bought a size 22 I believe, and I figured that I could fit into it after the girls were born. I exercised as much as I was physically able with the girls before I was told not to anymore. Majority of my weight gain during pregnancy was water weight because I retained water so badly! I dropped the water a month after pregnancy so I had about 20lbs to lose to be back to pre-pregnancy weight. However I had some baby blues and I began over eating so I gained what the weight back though now it's not water weight it's just fat.

My goal is to get back into a size 16 dress by my wedding day. Can I do it? Well hopefully with the help of this blog I can. I should also put on a side note here that I am already married to my husband, but we just had a civil ceremony after the girls were born. This is going to be our Catholic wedding with all of our friends and family to join in celebrating our marriage.

I'm going to post pictures of me in my wedding dress this evening to give myself a dose of reality. With this I will be able to visually see my progress.

On a side note though; my husband had work and school today so I made him lunch. Instead of the usual left overs or turkey sandwiches I made him something special this morning. It's called Green Goddess Grilled Cheese, but I did not make it exactly to the recipe I found.

Here is my recipe, and then I'm going to add the real recipe underneath that so that you can decide which one you would rather follow.

My Green Goddess Grilled Cheese Recipe:

Ingredients

2 slices bread (I used 45 calorie wheat bread from Sara Lee)
2 slices Mozzerella
1 handful fresh baby spinach (not from the bag)
1/2 avocado, sliced
2 tablespoons crumbled feta cheese
1 tablespoon extra virgin olive oil to grill the sandwich
Salt and Pepper to taste

Directions

Heat up oil in medium sized pan and add slice of bread then add 1 slice of cheese, sliced avocado, crumbled feta cheese, spinach, second slice of cheese, salt & pepper to taste, then top it with second slice of bread. Finish cooking like you would grilled cheese. Be CAREFUL though when you flip it because sometimes the sandwich will try to slip apart. Make sure you press it together firmly & that will help.

The Original Green Goddess Recipe:

Ingredients

2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

Directions

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).
On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto

Ingredients

1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste