Shopping During Weight Loss

First, I'm going to post a few photos that aren't the best quality but I hope you'll at least get my point.

I want to talk today about shopping during weight loss. I have lost 103 lbs but I have 37 left to go.

In shopping terms, this means:

a) I've shopped more in the last six months than I have in the last 10 years (I've gone from a 24 to a 16).
b) Shopping has gone from something I hate to something I enjoy.
c) I'm starting to love clothes so I'm starting to have a very very full closet.
d) I expect with 37 lbs to go I'll be shopping a lot more in the future.
e) Thrift stores are my friend (I don't want to spend a ton of money while I'm still losing).

I wanted to do a series of blog posts about thrifty shopping and what to look for during weight loss that will help you get the most bang for your buck.

Today's tip is.... Ignore the size and try on a few things you'd never ever wear. Oh and be prepared to leave empty handed. Oh and if you see something you like, buy it...it won't be around long. So sorry for the lousy pictures. I was sure the ladies in the other room thought I was a creeper as they heard my camera going off.

First, a lesson in ignoring sizes. This top (below) is a size medium. It fit loose. (for the record I "typically" wear a size XL or 16)

Size medium and loose

But this top (below) was a size Large and fit tight. 

Size large and tight

This monstrosity was actually a size 2X. I wanted to try a maxi dress and it was the only one not a small so I tried it. It was SUPER tight and not at all flattering. I don't think my body is made for maxi dresses. 

Size 2x and super super tight

I decided to just try this one on because it's not something I would have picked. It was a size Large and fit nearly perfectly. I didn't buy it because it was just "eh" and I didn't really need something like it in my closet.

Size Large, fit well

 Another "just try it" top. This was a Gap Junior size Large. It almost came home with me. It fit well, I loved the color and I think it was flattering. But I felt a little self-conscious in strapless and I wasn't sure I'd wear it. I'm sort of regretting not buying it but oh well.

Size large, fit well

 I took another picture just to try and decide

 Then I put together an outfit. The yellow was a size XL, the belt was a 3x, the pants were size 16,  and the tank was a large. See, sizes don't always matter.

A crazy mix of sizes

 Not too bad.

Anyway, as you can see, sometimes size is JUST a number especially when thrifting. Some items have been washed and may have shrunk. Brand sizes run different. A lot of things play into it so visit your local thrift store or consignment store and spend some time. Look through several sizes and don't be afraid to try it on! (PS - if you're in Klamath my fave place to shop is Periwinkle!)

Buffalo Chicken and Cauliflower Casserole

On Friday, I was craving some spicy wings and decided to make a buffalo chicken and cauliflower casserole. I found a recipe online and then of course adapted it to stay on plan. It was spicy, tasty, and a great substitute. Here's my version:

Buffalo Cauliflower & Chicken Casserole

Ingredients

1 large head cauliflower, cut into florets

6 tbs. Frank's hot sauce

1 tbs. paprika

2 tbs. garlic powder

1 tbs. freshly ground black pepper

1 1/2 tsp. salt

1 tbsp olive oil

1 1/2 lb. chicken breasts, cut into small cubes

1/3 cup blue cheese crumbles

1/3 cup minced green onion

Preheat oven to 400. Put hot sauce, spices and olive oil in a large bowl and mix. Add cauliflower florets and toss to coat.

Spread cauliflower out in a 9x13 greased baking dish. Bake for 35 minutes, tossing once.

Meanwhile, add chicken to bowl with remaining sauce and seasonings. Toss to coat the meat. When cauliflower is done, remove from oven and scatter chicken on top. Sprinkle with cheese and return to oven. Bake for another 15 minutes.

Scatter with minced green onion.

I'm not a food photographer.
It was yummier than it looks

Like I said, this dish was amazing and I'll be making it again. I served it with a very small salad on the side because I liked the contract between hot and spicy and cool. 

Lemon-Oregano Roasted Chicken

A while back, I pinned a recipe for Roasted Chicken Thighs with Lemon and Oregano. It was easily the picture that attracted me. . . made my mouth water. This weekend I decided to give it a shot. My apologies for not having mouth watering pictures but I just forget to do that. I did have to slightly modify the recipe to stay on plan. Here's my version:

Roasted Chicken Thighs with Lemon and Oregano

Ingredients

• 1 lemon
• 4 large or 8 small boneless, skinless chicken thighs (original recipe called for skin on, I made it with skinless)
• Kosher salt and freshly ground black pepper
• 2 teaspoons olive oil, divided
• 3 sprigs oregano
• 1 tablespoon minced shallot
• 1/2 garlic clove, minced
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup low-sodium chicken broth (the original recipe called for wine but I didn't have any so I used chicken broth in two steps)
• 1/2 cup low-sodium chicken broth

Directions

• Preheat oven to 425°.
• Very thinly slice half of lemon;discard any seeds.Cut remaining lemon half into 2 wedges. 
• Season chicken thighs with salt and pepper.
• Coat a large room-temperature skillet with 1teaspoon oil. I used my cast-iron skillet. 
• Add chicken.  Place skillet over medium heat and cook, letting chicken brown, and pouring off excess fat to maintain a thin coating in pan,until chicken is cooked halfway through, about 10 minutes. (Note: the original recipe showed a crispy skin, I of course did skinless but my chicken thighs still browned up nicely and gave me the same effect). 
• Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). 
• Transfer skillet to oven. Roast until chicken is cooked through and lemon slices on bottom of skillet are caramelized,6-8 minutes.
• Transfer chicken pieces and caramelized lemon slices from bottom of skillet to a warm platter.(Leave softened lemon slices in the skillet.)
• Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook,stirring frequently,until fragrant, about 1 minute.
• Remove skillet from heat. Add 1/4 cup of chicken broth; cook over medium heat until reduced by half,1-2 minutes.
• Add the 1/2 cup of chicken broth; cook until thickened, about3minutes.
• Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired.
• Drizzle with 1 teaspoon olive oil.
• Return chicken to skillet to rewarm.Serve topped with caramelized lemon slices.

Delicious! This was one of my favorite things I've ever made! Served it up with a nice salad and a big glass of ice water. Give it a try - you'll love it. 

And remember, I got this recipe from Bon Appetit - you can view their recipe online.