So I guess I never really planned on bringing it up, but due to people being highly observant and the overwhelming amount of email that I received, I will address it.
Yep, I weigh less. A lot less. Apparently some of you noticed this when I posted the picture of me in my glasses.
No I did not have weight loss surgery (the most common question asked). I did it the old fashion way, move more, eat less.
I, as you know, have always been what one may refer to as a fat advocate. Meaning that if you are truly content with your size and are healthy then be whatever size you want to be. So last year in March I wrote a post about how I got an abscessed tooth and lost 7 pounds in two days. What I didn’t say is that while I was at the doctors office they freaked me out. See, I have always had great health numbers, no matter what size I was. My guess is because I stay active. But when I went in for my tooth pain my blood pressure was sky high. The Urgent Care doctor insisted that it was my weight and not the tooth that was causing this. He freaked me out to say the least hitting me with “this is the only heart you have”. He sent me home with water pills (which I didn’t take) and told me to go to my primary care physician the next week. Which I did. Only to have my blood pressure be 116/73.
So technically my health was fine but I took it as a sign. Most of my adult life I have been on a medication that made me gain weight. I told my doctor enough is enough and I didn’t want to take it anymore, find me an alternative. Which is why I eat raw vegan until 5 pm every day. It gives me the energy the medication used to.
I also joined Weight Watchers on March 17th 2009, who coincidently, I now work for. I had to choose Weight Watcher for an obvious reason…I run a baking blog. I had to find some plan that would allow me to eat what I made for my blog. This girl is not going through life depriving herself. I still eat every thing I make for this blog. The main difference is just how much.
Let’s take this bread pudding for instance. The old me would have eaten the whole thing. The new me eats one serving and is done with it. Luckily for me I have a goat and two hockey teams to pawn food off on. And if they can’t take it, I give it to the people at my Physical Therapy office since I love to visit that place so much.
Speaking of that bread pudding, this one is kind of out there. Awhile back I had considered writing a cookbook, this bread pudding was an idea for the book. Since salted caramel has been all the rage I wanted a spin on that. The idea came from me eating a pretzel at a hockey game and my friends kid was eating McDonald’s apple dippers with the caramel sauce. He didn’t want the sauce so I kept dipping the pretzel into the sauce. Tasted pretty darn good. So I went with it.
Some people wanted to know how much I lost. Not going to tell you. Just going to say that I used to only be able to shop at certain stores or parts of stores. I went from double digits to singles in clothing. I can shop wherever now. Which is bad for the credit card statement.
Close to my highest weight…I look a little bigger because I am sitting down…or at least that is what I would tell myself.
This is the begining of this year. I actually weigh a little less now but too lazy to take a photo. You can see more over on Northwest Noshings.
Soft Pretzel Salted Caramel Bread Pudding
16 Super Pretzel Soft Pretzels (these are the smaller ones, not the full size, if using the full size ones, I would guess about 8-10 of them)…they come with a salt packet. You will want to salt your pretzels. If you don’t use the salt you will want to use the salted caramel sauce instead of plain caramel sauce.
1 pint heavy cream
4 egg yolks
¼ cup Lyle’s Golden Syrup
½ cup dark brown sugar, packed
1 tsp vanilla extract
2 1/3 cup caramel sauce, divided
Preheat oven to 350F
Tear the pretzels into pieces. Place half of them onto bottom of a prepared baking dish (buttered 8-x-x8).
Pour 1/3 cup caramel sauce over the pretzels in the pan.
Mix the egg yolks, brown sugar, Lyle’s Golden Syrup, and vanilla together in a bowl. Then stir in the heavy cream. Whisk until thoroughly combined.
Pour ½ the custard over the pretzels and caramel. Press down the bread pieces until the pretzels are soaked with the custard.
Place remaining pretzels on top of the soaked bread. Pour the remaining custard over and again, press down on the pretzel pieces until they are soaked with the custard.
You will most likely have extra custard. Don’t feel like you have to use all the custard.
Place pan into another pan that will hold a water bath. Bake the bread pudding for 45 minutes until golden on top. Cool 10 minutes and serve warm with the remaining caramel sauce.
****Only use salted version of caramel sauce if you did not use the salt that came with your pretzels. If you did use salt on your pretzels, then change the amount of salt to ¼ tsp in this recipe.
Salted Caramel Sauce
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons unsalted butter
1 1/2 teaspoons gray sea salt, crushed
In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature.
Caramel sauce recipe from Food and Wine