What I ate Wednesday!

It’s that time of the week again. Check out these good eats! (And random tidbits about my Wednesday!!)

Breakfast:

This photo is deceptive. What looks like a mug is actually a giant bowl. What looks like a bowl of yogurt is actually a bowl of wheat puffs and Fiber One covered in Strawberry Yogurt.

Wednesday’s featured cuteness:

That’s my doggy Westley and my kitty Bentley. They are friends <3

This is my other doggy Reese. He prefers to sleep on the opposite side of the couch (ahem, animal bed) away from the others.

Lunch:

Lunch today was a turkey wrap with a side of Tostitos Hint of Pepper Jack chips and a Gala apple. Yes that is my glass of water…in a plastic Jungle Book cup my mom bought me from Burger King when I was probably about 5. I may or may not have this cup for just about every Disney movie.

Afternoon snack:

Almond milk blended with hot chocolate packet. I was craving chocolate milk. We didn’t have any, but this hit the spot! I will definitely be drinking this beverage again.

I’m not sure what dinner is looking like tonight, but I’m getting hungry! Possibly pesto pasta? And there will definitely be some snacking going on tonight.

What made my day:
This actually happened yesterday, but it’s still making my day today. It made me just that happy! Taylor was talking about how on Monday we can go to a labor day party my cousin is hosting. I had to remind her that, no I can’t go to the labor day party because I’ll be back at school. She replied “Awww, that sucks. I wish you could live at home all the time!”

I love you sissy, and I’ll miss you like crazy when I’m at school! PS-this picture was taken at the Harry Potter 7 premiere. While I wish I carried around a wand with me 24/7, I must admit, I don’t.

XOXO,

Jamie

In case you haven’t noticed…

…there having been a few changes around CollegeGirlCooking.  There is a recipe index and another index featuring all my thoughts on eating disorders and self-love.  There are also some fun little widgets to the right of the page. I hope you find that the site is now more accessible.

Now onto more exciting and delicious things like my lunch today. Have you all heard of the Flatout flatbread wraps? They are seriously amazingly good.  I (okay, my mom) bought the Multi-Grain with flax. There are 9 grams of protein in each wrap which I love. I’ve been eating these wraps with deli turkey, laughing cow light swiss, and whatever veggies I have in my fridge. However, there is a suggestion on the packaging to use the flatbread wrap as pizza crust. I knew that pizza would have to happen.

To my dismay though, when I opened my fridge today there was no mozzarella cheese. When I opened my pantry, there was no pizza sauce. There weren’t even any canned tomatoes. Well…how am I supposed to make a pizza without mozzarella cheese and pizza sauce? Then, in a moment of shear luck, I spotted a jar of pesto in the cupboard. EUREKA! Pesto Pizza :)

Why hello there gorgeous. GET IN MY BELLY! This pizza was seriously good. The flatbread made a wonderfully crispy crust. This lunch took approximately 7 minutes to put together from start to finish. Can’t beat that!

I love pesto. The olive oil is so good for my hair and nails. It can be a bit pricey, but a little bit goes a long way and it’s versatility makes it worth it. You could spread some on sandwiches or wraps, use it as a pasta sauce, or use it as a dipping sauce for some crusty french bread. Yum! That is going to happen in my near future.

Hey! Who took a big bite out of my pizza!?

Oh…that was me :) I just couldn’t wait for the photo shoot to be over before digging in!

Quick and Easy Pesto Pizza

  • 1 high protein/high fiber flatbread wrap (I used Flatout multi-grain with flax)
  • 1 wedge laughing cow light Swiss
  • 1 Tablespoon pesto
  • enough Parmesan cheese to coat pizza as desired

Place flatbread on a pizza pan in the oven, broiler set to 350. Let the flatbread bake for 3-5 minutes, watching it closely. Remove from the oven once the flatbread is crispy. Spread on the laughing cow cheese, then pesto, and top with Parmesan. Place under broiler for another 2 minutes. Enjoy!

XOXO,

Jamie

Peanut Butter Blossoms- a family favorite

I seriously needed to bake something yesterday. And here’s why…

First of all, I’m stressed out about returning to college in a week. Second of all, Darren was home visiting this weekend, but he had to return back to school late Sunday afternoon. I’m used to seeing him sporadically since our schools aren’t exactly close to home (nor are they close to each other). This time I was especially bummed though because I don’t know when I’ll get to see him next! I’ll be going back to school this Sunday, and who knows what my crazy schedule will be like! I’ll be lucky to be able to pencil in a few hours with him this Christmas!

When I get stressed, or sad, or anxious, the most satisfying way for me to release the negative energy is through baking. There is something completely soothing about the measuring and mixing, the sweet smell of baked goods, and even washing the dishes afterward. If you need to find a positive outlet for your negative emotions I seriously recommend baking. It’s totally therapeutic. I bake a lot…does that mean I need a lot of therapy? Ha, oh well. I wouldn’t want it any other way.

Today I decided to make one of my family’s favorite cookies. I used my great grandmother’s recipe to make peanut butter blossoms. Here’s a picture of the original recipe on a 4×6 notecard.

Beautiful right!? There is something so special about baking recipes that have been loved throughout generations of your family. You can see just how much love this recipe has received over the years by the numerous spills and stains on this notecard.

It’s no wonder these cookies are a family favorite. They look as cute as they are scrumptious! Darren’s mom bought me a bag of Reese Cup Mini’s, and I used those on half the cookies. For the other half of the cookies, I used the traditional Hershey Kisses.

Peanut Butter Blossoms-even the name is cute!

Grandma’s Peanut Butter Blossoms

  • 1 3/4 C sifted flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C. shortening
  • 1/2 C. peanut butter
  • 1/2 C. sugar
  • 1/2 C brown sugar
  • 1 egg
  • 2 Tbs. milk
  • 1 tsp vanilla

Using a mixer, cream together the shortening, peanut butter, sugar, and brown sugar. Then add the egg, milk, and vanilla. Mix until incorporated. Finally, blend in the dry ingredients. Shape by rounded teaspoonful into balls. Roll the cookie dough balls in sugar. Place on ungreased cookie sheet. Bake at 375 degrees Fahrenheit for 8 minutes. Remove from the oven and place a chocolate candy on top of each cookie, pressing down so the cookie cracks around the edge. Makes about 3 dozen.

XOXO,

Jamie

Healthy Pumpkin Pie Smoothie

Ever since last spring I’ve been dying to get my hands on some canned pumpkin to make a pumpkin pie smoothie. Apparently, when you live in the smack dab middle of no where Ohio, pumpkin is purely a seasonal item. My little heart broke every time I went grocery shopping and saw the “temporarily out of stock” sign where the canned pumpkin should be. What’s a girl supposed to do when she’s having a pumpkin pie craving in the middle of summer!? Suffer I suppose…

 

Until one day I was visiting Darren. He lives in a bigger city where there is an amazing grocery store similar to Whole Foods. They had organic canned pumpkin! I could have fallen over and died in that moment. I really didn’t think I’d be getting any pumpkin until Thanksgiving!

I finally got to make my pumpkin pie smoothie. YAY! It was delicious and definitely worth the wait.

Yummy, yummy, get in my tummy. This smoothie tastes exactly like a pumpkin pie, just in the form of a healthy smoothie!

And that is one happy CollegeGirl.

Pumpkin Pie Smoothie

adapted from Oh She Glows and Dashing Dish

  • 1/2 C cottage cheese
  • 1/2 C milk (I used unsweeted vanilla Almond Breeze, but any milk would work fine)
  • 1/2 C pure canned pumpkin puree
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • sugar to taste (I recommend a 1-3 teaspoons)
  • a large handful of ice cubes

Place everything in blender, and blend until smoothie is smooth. Enjoy!

XOXO,

Jamie

Loaded Microwave Baked Potato

I’ll be returning to college in 10 days, and this is my first year not living in a dorm! I’m super excited to have an apartment with my friends, and also to have my own kitchen! I’m also nervous about having a kitchen though because I’m not exactly an experienced cook. I love baking, but cooking is a whole other realm.

I know I’ll be a super busy student like I always am, so I’ll need meals that come together super quick. They’ll also have to be nutritious because running around campus all day, studying, and writing papers takes a lot of energy. I’ve been scouring the web in search of simple meal ideas. I came across an idea for microwave baked potatoes loaded with cottage cheese. I like cottage cheese, but even I was a skeptic of how it might taste.

I’m happy to report, that my microwave baked potato loaded with cottage cheese was delicious! The cottage cheese tasted just like sour cream, but it’s much more nutritious thanks to the high protein content. I will definitely be using this often as a quick and easy side dish next year. I can also see myself completely loading a potato with turkey bacon and cheddar cheese to make this a small meal.

Microwave Baked Potato

Run an idaho potato under water and scrub with a vegetable brush. Using a knife, puncture holes in the potato to allow steam to escape. This step is CRUCIAL or else your potato will explode in the microwave. Don’t say I didn’t warn you! Microwave on high for 7 minutes. If you are making 2 potatoes, microwave for 11 minutes. Allow potato to sit in the microwave for another 2 minutes before removing. Slice potato lengthwise and fill with desired toppings. I used about half a cup of fat free cottage cheese and pepper. Enjoy!

XOXO,

Jamie

A Book Review: Unbearable Lightness by Portia de Rossi

As I’ve stated many times before, books were instrumental in recovering from my eating disorder. Not only did I read self-help books, but I was inspired by other people’s experience and stories of recovery.

I recently had the pleasure of reading “Unbearable Lightness” by Portia de Rossi.

I’ve read many memoirs, biographies, and autobiographies on people who’ve suffered eating disorders, and I can honestly say that “Unbearable Lightness” is one of the best books written on the topic.  Her story is detailed and candid. What sets this book apart from others is that she was a grown woman when her illness took hold, not a young girl. I also appreciated her story because I could relate to it more. She went through a period of extreme restriction to a period of extreme binging and purging which was a similar experience to mine.

I’ve always been a perfectionist, and I’ve always strived to be exceptional. This drive towards success and perfection is often a characteristic in people with eating disorders (although there are plenty of eating disorder suffers who do not relate to this!). De Rossi describes her drive towards perfection extensively in “Unbearable Lightness” stating,

“Even when I took first prize, topped the class, won the race, I never really won anything. I was merely avoiding the embarrassment of losing.”

“Average. It was the worst, most disgusting word in the English language. Nothing meaningful or worthwhile ever came from that word.”

These quotes really hit home with me. Whenever I won an award in high school, it was never enough. I always wanted more. I wanted the highest test scores, the most awards, and most of all, I wanted recognition. I needed external validation to assure myself that I was worthy. In high school, I often received this validation. I got special treatment from my teachers. Everyone thought I was brilliant. I was my class valedictorian. In college though, I become one tiny fish in a huge pond. No one cared about what I did in high school. No one knew. I stopped feeling special. I felt so normal. Normal was not something I could accept at the time.

However, after a lot of hard work in the self-love department, I’ve realized that no one’s opinions of me matter except for my own opinion of myself. I know what I am capable of. I set goals. I am proud of my accomplishments, and I learn from my failures. The best way to live is to be the only judge of yourself.

De Rossi’s thoughts on dieting:

“I finally understood that by being on a perpetual diet, I had practiced a “disordered” form of eating my whole life. I restricted when I was hungry and in need of nutrition and binged when I was so grotesquely full I couldn’t be comfortable in any position by lying down. Diets that tell people what to eat or when to eat are the practices inbetween. And dieting, I discovered, was another form of disordered eating, just as anorexia and bulimia similarly disrupt the natural order of eating.”

I hate diets. Why? Because they don’t work. How can someone else tell you what your body needs? They can’t! De Rossi describes why dieting doesn’t work by stating:

“Restriction generates yearning. You want what you cannot have.”

When you tell yourself you need to diet, you are essentially saying you are not worthy of eating the foods your body desires. You want what you are forbidden to have. Then when you eat a bite of forbidden food, you figure you’ve blown your whole diet so you might as well just finish off the rest of the bowl/pan/cake/etc. I’ve learned from experience that for every diet, there is an equal and opposite binge just waiting to happen. When you eat whatever you want when your hungry, your body will settle at it’s natural weight.  We have to learn to listen to our bodies, and appreciate them no matter what size or shape they are.

XOXO,

Jamie

Homemade Nutella

Now, as I’ve spoken about in the passed, I have an aversion to processed food.

Neon orange “cheese” powder- No thanks.

Chicken Nuggets- Exactly what part of the chicken is the “nugget”?

High Fructose Corn Syrup- It’s a cheaper sweetener than sugar, but PLEASE I JUST WANT SUGAR.

Processed foods are edible food-like substances. They diminish my eating experience, and leave me feeling a little blah.  Now that’s not to say I never eat processed foods, because I certainly do. I love bagged snack mixes like chex mix, but I make sure to eat them in moderation because of the high salt content. I also eat them in combination with nutrient rich foods.

Nut butter’s can be super delicious and nutritious. You have to be careful when buying nut butters at the store though, as the regular varieties are often questionable containing a lot of sugar, hydrogenated oils, and glycerides. The best nut butters keep it plain and simple, usually with two ingredients: the nut and salt.

I’m boring you all with all this talk of healthy nut butters, so I’ll leave it at this: Whenever you make your own version of a processed food, it’s bound to be better for you. And here’s to homemade Nutella…

Homemade Nutella

  • 150g hazelnuts- Roast at 200º C for 10-15 mins until very fragrant. Pulverize in a food processor or blender until you get a very smooth peanut butter-like paste.
Add these remaining ingredients and continue blending until smooth:
  • 100g milk chocolate, (I used 2.5 regular sized Hershey bars, melted and cooled)
  • 2 tbsp cocoa powder
  • 1/2 cup icing sugar
  • 1/2 tsp vanilla extract
  • A few drops of vegetable oil
Store in a jar at room temperature. Enjoy on anything and everything!
Oh yeah, did I mention that the homemade is much more delicious than store bought? No joke.
XOXO,
Jamie

Chipotle Turkey Wrap

It’s time for a little round of…

What I ate Wednesday

Today I will be featuring my super delicious lunch. It seems like I’m always hungriest at lunch time, so I tend to eat a pretty decent sized lunch with foods full of protein and fiber to keep me going for the rest of the day.

The main component of today’s lunch consisted of a Chipotle Turkey Wrap. I used a high protein Tomato Basil wrap from The Smart and Delicious line by La Tortilla Factory.

This wrap was filled with a wedge of Laughing Cow Light cheese in the Queso Fresco & Chipotle Flavor.  This creamy spreadable cheese is so delicious. It’s perfect on wraps or as a dip for pretzels. My Chipotle Turkey Wrap, of course, was loaded with about 6 slices of deli turkey and lots of iceburg lettuce. Yum! I’ve eaten one of these wraps every day this week for lunch.

For some added protein I had a Luna Bar on the side…

It was good, but I prefer the Cookie Dough Balance Bars over this Luna Bar. The Luna Bar is more of a high protein granola bar than an actual protein bar. I love the chewy cookie dough texture of Balance Bars.

And for dessert…

I had one of my delicious homemade oreos! I’m glad I got one when I did because my dad promptly gobbled up the last two right after I ate lunch.

What a delicious, satisfying lunch. I better get back to my daily studying duties now. The MCAT awaits…

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XOXO,

Jamie

My eating disorder journey and how I overcame binge eating

I was anorexic.  Counting every calorie. Living on less than 600 calories a day. Sometimes, less than 300. People stared at me. People commented about my weight. People whispered about me. I was completely in control.

No. I was completely out of control.

I couldn’t sleep because my mind wouldn’t stop thinking about food for long enough. Plus, I didn’t have enough fat on my body to allow me to get comfortable in bed. I couldn’t sit because, once again, sitting hurt. Plus, it didn’t burn as many calories as standing up anyways. Always standing, always moving. I stopped having my period. Weighing in every morning. No number was too low.

Then. My mom decided it had gone far enough.

She made me eat. At first, I detested it. I hated food. I hated her. It was dinner-time. She made spaghetti. She wanted me to eat spaghetti?! That just WAS NOT going to happen. Stomping to my room. Laying on my floor crying. She wanted me to get fat. I knew it.

She didn’t let her guard down though. She made sure I ate. And once food passed through my mouth, my walls came crumbling down. I was malnourished. I was starving. I ate. I ate a lot.

I figured I had about 40 pounds to gain anyways, so I binged. Instead of eating a healthy, high calorie diet, I binged. Food still seemed off-limits. It still had a charge. It still had a power over me. Instead of avoiding it, I had switched to the other side of the spectrum. I overindulged in food. No amount was ever enough. I was never full.

Then, I had reached a “healthy” weight. I no longer wanted to gain weight. But I still hadn’t dealt with my food issues. I still used food as a coping mechanism. I couldn’t stop binging. So I started purging.

It was messy. I hated it. I hated myself every time I did it. I hated the residual vomit I could smell in my nasal cavities. I hated the burn in my throat from my stomach’s acidic juices. I hated the knowledge I was ruining my beautiful teeth. I’ve always loved my smile, at any weight.

I reached my breaking point. I couldn’t go on living my sort of half-life, almost completely dominated by food. I had to do something. I knew I didn’t want therapy. Been there, done that. Hated it. Of course, I shouldn’t have completely judged therapy by my experience with one less than stellar therapist. But I did.

Instead, I turned to myself. I started meditating using free podcasts. I read books about overcoming eating disorders. I read a lot of books. I read almost every book by Geneen Roth. I read “Food: The Good Girl’s Drug” by Sunny Sea Gold. I read countless books on the topic of intuitive eat. I stopped forcing myself to eat certain foods I considered safe. Instead, I ate whatever sounded good to me whenever I was hungry. Really.

Eventually, food lost it’s charge. I ate when I was hungry. I stopped when I was full. Food lost it’s control over my life.

I eat to live. I am alive.

XOXO,

Jamie

Homemade Oreos! (And what happens to all my baked goods?)

What happens to all my baked goods?
Well they get eaten of course! But not all by me. There was a time when I would console my stress, anger, and loneliness with a dozen cookies and a pint of ice cream. Yes, all in one sitting. I’m proud to say though, this is no longer the case.

Lucky for me, I have a family (and also a boyfriend!) who loves sweets as much as I love baking them!

This is the whole crew! My brother Justin no longer lives with us though because he is a big kid with a degree, a real job, and an apartment these days. This picture was taken last summer at pretty much the height of my anorexia, and my hair was also dyed red. I put on a smile for this picture, but I was anything but happy. I tried to find a more recent picture of the whole family, but this was the best I could find on my computer. Time to get the family together again soon for a group shot!

So now these days, post-anorexia, post-binge eating disorder, post-bulimia, I am happy to say that I certainly enjoy the treats I make, but I eat them when my body truly wants something sweet. In fact, lately I haven’t been craving sweets as much as usual. I usually want something sweet after lunch. Instead of eating my normal scoop of ice cream, I’ve been craving chocolate-y protein bars. Not only do they taste like a candy bar, but I have so much energy after eating them and they keep me much more satiated than a scoop of ice cream or a cookie. I’m seriously turning into a protein bar addict, and it is not good for my bank account (okay, my parents’ bank account). Those things are expensive! But you and your body are worth the splurge!

I will be writing an entire post about my full eating disorder journey and how I stopped binge eating later this week. I hope this is a topic of interest to some of my readers.

Now…onto homemade Oreos!

Yep, not only do they look better than store-bought, but they taste better too.  After eating one my dad exclaimed, “These are delightful!” And after his fourth cookie he stated, “These are NOT going to last very long.”  Putting a smile on someone’s face is one thing I love about baking.

I’m not going to lie. These cookies are truly a treat. There is really nothing healthy about them aside from the fact that they are less processed than store bought. Beside that, its full on sugar, butter, and shortening. I feel like I’m channeling my inner Paula Deen. And it feels soooo good.

Homemade Oreos

adapted from Smitten Kitchen

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used regular unsweetened cocoa, and they turned out delicious. By all means use Dutch process if you have it on hand as it will result in a richer flavor.)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Eat Oreos!

XOXO,

Jamie