Weight loss and my irregular menstrual cycles

Sorry in advance for those fellas that read my blog, the topic of irregular menstrual cycles is probably of no interest to you!

Ever since I started my cycle in 7th grade it has been sporadic and irregular thanks to my PCOS. The only time it is regular is when I'm on birth control pills. The hormones in the pills keep things consistent.

For the most part I've been on birth control pills since I was 18. The only time I wasn't on the pill is when I decided I wanted to have kids. I still had to take a ovary stimulating drug called clomid to help me ovulate but that's an entirely different story!

I decided to stop taking my pills in February to see if my weight loss could/would play a factor in regulating my cycle on it's own?

Shockingly for the last four months my cycle has started and stopped on it's own on time! You have to understand this is major for me because there were times in the past when I would be on my cycle for two-three weeks at a time. This also contributed to my severe anemia when I was in high school.

From my junior year to senior year I went from being 175 pounds down to 140 pounds because I was anemic. I looked gaunt and sickly. I wasn't overweight but I was still very unhealthy. I had no energy and pretty much slept through my last year of high school!

With my health being a top priority, I now have something else I can attribute to my lifestyle transformation! Regular menstrual cycles!! This was a brief experiment though, I don't need any "new" additions to my life right now!

Back on my pills I go!

- Posted using BlogPress from my iPhone

Veggie Pasta Sauce

After reading the mishap of Mrs. Pancakes spaghetti sauce with broccoli, I decide to post pics of my veggie pasta sauce!

First things first, you want the sauce to be chunky, you're not trying to imitate a smooth tomato sauce. Doing it the "traditional" way won't make sense!






This first photo is the base. Ground turkey, zucchini, cauliflower, roma tomato, onion, bell pepper AND broccoli! If you're going to do it...do it BIG!

I season my sauce according to taste. Typically I'll use garlic powder, onion powder, basil, Italian seasoning, black pepper and salt. It always tastes best if you season the meat while you're browning it.






To my base I add a can of tomato paste and a can of diced tomatoes. I fill the diced tomatoes can twice with water and add it to the skillet. Stir it up and let it simmer! The tomato paste will begin to thicken the sauce.

Choose the veggies you love and get to work! This dish is one of my girl's favorites!

- Posted using BlogPress from my iPhone

Recipe swap for a June menu!

Menu planning is KEY to consistent successful weight loss and maintenance. I'll admit, I've fallen completely off the wagon with my menu planning and I can see the difference with my progress.

I've had several people ask me to make a menu for them. In all honesty it takes too much time to create individual menus. So I've come up with an idea that just might work for everyone!

I'm asking my blog buddies and Facebook friends to submit 1 healthy dinner recipe! I'll compile the recipes to create a dinner menu for June (time permitting). I will then email them to everyone. If I don't have them all in time for June, I'll shoot for July!

To keep it simple and cost effective, recipes should be 6 ingredients or less, not including spices. Recipes should include nutrition information. sparkpeople.com has a recipe builder on their site that allows you to enter your ingredients and servings and it will give you the nutrition facts.

I'll need all submissions by 5/27! You can email them to me at miesharoshawn@gmail.com. Make sure to leave your name in the subject line. You don't have to stick to the menu religiously, but hopefully this can give you a guide for better eating and planning! Let's have fun with this!!

Veggie Frittata by Miesha Roshawn

Veggie Frittata
Ingredients:
4 – large egg whites
¼ cu – part skim mozzarella
½ cu – spinach (fresh or frozen)
¼ cu – tomatoes chopped
¼ cu – mushrooms chopped
¼ cu – onion chopped
¼ cu – green bell pepper chopped
3 – garlic cloves minced
1 tsp – garlic powder
Cooking spray
½ tsp - yellow curry powder (optional)
Salt & Pepper to taste

Directions: Pre heat oven to 375 degrees. Separate egg whites in a bowl and whip, set aside. Spray a coat of cooking spray in a medium non stick skillet (with an oven safe handle) over medium low to medium heat. Add tomatoes, mushrooms, onion, bell pepper, spinach, garlic powder and garlic to skillet. Sauté veggies until onion are translucent, approximately 5-7 minutes. Add desired salt and pepper at this time. Set temperature to medium low and add egg whites. Be sure to even out the egg and the veggies in the skillet. Sprinkle mozzarella cheese on top. If desired sprinkle yellow curry powder on top at this time. Put entire skillet in the oven on second to lowest rack uncovered for ten minutes. Egg should be set, if not give it a couple more minutes. Remove from oven. Let stand for 3-5 minutes. Gently lift and remove frittata from skillet onto plate…enjoy!

****This is a favorite breakfast meal of mine but it's also great at lunch and dinner****

Recipe by Miesha Roshawn

My body

My body is getting stronger, slimmer, sexier and healthier everyday!