ways to fight back the bloat

Bloat – what an ugly word and for good reason.  No matter a girl’s size if she’s bloated she’s miserable.  With a big weekend coming up (my birthday and Mother’s Day) I would prefer to feel my best and let’s face it, bloat does not fit into that plan.  This is my list of quick tricks to combat the bloat and feel better about sliding into a fitted dress or the dreaded – a bathing suit.

bloat_2

  1. Drink Water I realize this is not new information but it is shocking to me how many people still do not drink enough water.  Not only does water help reduce bloat but it aids in weight loss, is good for your skin and all in all makes you feel better.  8 8oz glasses a day is the general rule but I try to drink at least 8 12oz glasses in one day (you need to adjust depending on the amount of physical activity you do).  If you find water too boring add tasty ingredients such as lemon or cucumber to boost the taste bud factor.
  2. Take a Cold Shower As cold as you can stand it for the last 2 minutes of your shower (this is not the time to be a wimp, really get that shower cold).  Those 2 minutes of agony will zap you awake, leave you feeling cleaner, give you softer hair and a best of all a svelter figure (ok, you don’t actually lose instant weight but you will feel like you did as opposed to a warm blob coming out of a hot shower).
  3. Ditch the Straw When using a straw you are swallowing unnecessary air which can cause your belly to fill and bulge.  Air making me feel fat, no thanks.bloat_1
  4. Coconut Oil Have we seriously not talked about coconut oil yet?  It’s fabulous for so many reasons (hop on pinterest and type in “coconut oil” – be prepared to buy a gallon). Many studies show that coconut oil aids in digestion – a daily intake of 2 to 3 tablespoons can ease tummy bloat.  I mix mine in smoothies or oatmeal (a fiber rich food also good for digestion).  Basically anything you would not mind a slight coconut taste in would be ideal for adding the oil to, or you can eat it straight up (I can’t do it but more power to you if you can).
  5. Take a Brisk Walk At the very least 15 minutes a day.  We have to get our bodies moving to get the air out and vegging on the couch will only make it worse.  A painful abdomen on top of feeling blah is a miserable combination.
  6. Avoid Sodium It’s the evil root of almost all bloat.  Processed foods contain an excess of sodium and should be avoided when wanting to feel trim.  Food rich in potassium (avocados, bananas, beets), bromelain (pineapple) or contain natural anti-flatulence agents (fennel – this is what gripe water is made of) are your best bet for keeping excess air or water out of the belly (unless of course you have a sensitivity to any of these foods – then they should be added to the do not eat list).
  7. Skip the Soda There is gas inside of carbonated beverages which in turn gives you well, you know what it gives you.  Diet soda is worse because it can contain sorbitol which is hard for your body to digest.  We all know soda in any form is not good for us, drink water instead.
  8. Go Gluten Free If you are really serious about fighting back bloat try going gluten free for a week.  Many of us are mildly sensitive to wheat, it is hard for the body to break down and can cause bloating.  I am not saying you need to go gluten free 100% but if you are finding yourself continually bloated it’s definitely something to consider trying.

Next time you are feeling like you need to deflate I hope these tips prove to be helpful.  At the very least I’ve got you taking ice cold showers, eating coconut oil and refusing straws which are all very good things in my eyes.

brandyjsig

Posted in beauty, health & fitness | Tagged | 1 Comment

derby day

derby_day_2013_1When it comes to being festive you could say that I am the opposite of a party pooper.  If there is a theme I’m all over it and enjoy every phase of putting my outfit together.  We began celebrating Derby Day a few years ago and I am in shock this date has not been marked on my calendar until now.  Pretty dresses, lady heels and you get to wear a giant hat – that is ensemble paradise in my book.  This year I was prepared early (so very not like me) with a hat purchased on clearance last August and the same pearls and gloves I wear every derby.  Now all I needed was a dress.  Simple enough especially when I spied this proper floral number on a whim.  Demure, under $30 and it has pockets – could not be more perfect.  Tempted to rock it for Mother’s Day as well (minus the hat I think).

derby_day_2013_2 derby_day_2013_3 derby_day_2013_4|WEARING| floral dress similar (the actual dress is from Forever 21 but unfortunately is no longer available online – this may still be at your local store though)/stripe hat similar/pearl necklace similar/pearl bracelet similar/lady gloves from an antique store/shoes similar/purse similar

Of course the rest of the family got in the spirit as well.  We couldn’t believe how much Jettie loved her entire outfit including hat.  Dressing the part must be in the blood.

derby_day_2013_5 derby_day_2013_6

brandyjsig

Posted in outfits, style | Tagged | 3 Comments

strawberry basil lemonade (with vodka)

strawberry_lemonade_vodka_0The other day Shan posted lemon bars, really really good lemon bars.  You know what else is good?  Vodka.  Especially lemons and vodka.  Better yet, lemons and vodka with strawberry and basil.  Something sweet, tart and fresh – can’t think of a more appropriate cocktail to welcome in the much anticipated glorious weather days.

strawberry_lemonade_vodka_1While Shan and I were expecting our girls we were obsessed with the strawberry lemonade from Chili’s.  Not being one to typically order soda or other sugary drinks I had totally forgotten how amazing that lemonade was – until now.  In order to make this cocktail you will need to make a batch of good ol’ homemade strawberry lemonade.  Beauty of this is you can serve it to your nonalcoholic crowd who will delight in the deliciousness.  There is some work that goes into squeezing all the lemons so make sure you keep enough to yourself for cocktails – if you did the squeezing you certainly deserve the reward.

strawberry_lemonade_vodka_2

Strawberry Lemonade
 
Ingredients
  • 1 heaping cup strawberries, chopped
  • 1 cup water
  • 1 cup sugar
  • 1 cup fresh squeezed lemon juice, about 6 to 8 lemons
  • 3 add’l cups water
Instructions
  1. Combine strawberries, water and sugar in a medium saucepan.
  2. Bring mixture to a boil.
  3. Reduce heat and simmer for about 5 minutes. Stir occasionally and use a wooden spoon to mash up the strawberries and release their juice. Set aside.
  4. Combine lemon juice and 3 cups of water in a pitcher.
  5. Strain the strawberry syrup mixture through a fine mesh strainer.
  6. Add strawberry syrup to the lemonade and chill for at least 30 minutes. Serve over ice for virgin cocktails.

inspired by Tastefully Julie

strawberry_lemonade_vodka_3

Strawberry Basil Lemonade (with vodka)
 
Ingredients
  • 2 ounces of vodka
  • 3 to 6 basil leaves torn
  • 4 ounces of strawberry lemonade (recipe above)
  • ice
  • basil sprig, strawberry or lemon wedge to garnish
Instructions
  1. Place torn basil in bottom of glass with vodka and muddle with end of wooden spoon (or any other good muddling device).
  2. Fill glass with ice and top off with strawberry lemonade.
  3. Garnish with basil, strawberry or lemon.

strawberry_lemonade_vodka_4You should be hearing the sound of lawnmowers, sizzling grills and kids splashing away in the lawn pool by now.  Make a batch of this the next time supervision is required for all those activities – it’s an exhausting job after all.    Cheers!

brandyjsig

Posted in cheers!, recipes | Tagged | 4 Comments

roasted beet, orange and feta salad with walnuts

beet_orange_feta_salad_0There were two things I couldn’t wait to make at my granny’s house when I was a little girl.  The first being no bake cookies.  They were always perfect, no one’s come close to my granny’s (believe me, I have tried many others to compare).  The second was salad.  Yes, salad.  I can still hear the sound that green lettuce holder made when opened.  Granny would let me dig through all her possible salad ingredients, making a huge mess in the process, and then smiled as I poured the grand finale of poppy seed dressing over my creation.  It was fresh, crunchy and satisfying – something every 7 year old would dive right into (ok, I was a little odd).

While my choice of dressing and ingredients have evolved my love for salad has not lessened.  Cold or warm, lettuce or herbs – it really doesn’t matter for me as long as there is exciting flavor and an interesting combination of textures.  Sticky has been on a beet kick lately and I have to admit it is a pretty spectacular vegetable.  The color alone screams “I am good for you, eat me now!”.  And then paired with it’s soul mate, the orange, well, let’s just say it’s what basil is to tomatoes (awesome).

beet_orange_feta_salad_2Roasted Beet Orange and Feta Salad with Walnuts (serves 4 as a side, 2 main course – inspired by bon appètit)

Ingredients:

Dressing

  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons grated orange zest
  • 1 teaspoon honey
  • 1/3 cup olive oil
  • salt and pepper

Salad

  • 4 medium unpeeled beets, tops trimmed
  • 1 tablespoon olive oil
  • 6 ounce bag of spinach
  • 1/4 medium run onion finely sliced
  • 2 medium oranges, peeled with segments removed from between membranes
  • 1/2 crumbled feta cheese
  • 1/4 toasted walnuts
  • salt & pepper

beet_orange_feta_salad_1 beet_orange_feta_salad_3Preparation:

vinaigrette

Whisk vinegar, mustard, orange zest, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.

salad

Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Place beets in a row on a sheet of foil, wrap and secure tightly. Place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets (to remove the glorious color from your hands simple wash with mild soap and coarse salt); cut each in half then in 1/4″ slices. Sprinkle with salt and pepper.

Place spinach and onion in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates (or arrange on large platter). Add beets segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beets atop spinach; top with orange segments and sprinkle with cheese and walnuts. Serve, passing any remaining vinaigrette.beet_orange_feta_salad_5

beet_orange_feta_salad_4This is slightly more refined than my iceberg lettuce, peas and poppy seed dressing days (is it just me or does that sound really good right now).  As far as that no bake cookie recipe is concerned I am going to keep that between Granny and I – for now at least.

brandyjsig

 

 

Posted in recipes, what's cooking | Tagged | 7 Comments

perfectly tart lemon bars

Josh loves lemon bars.  I mean really, really loves them.  In our (nearly) four years together guess how many times I have made them for him? Zero.  I know, I’m evil.

He has even gone to the extreme measures of sneaking a box of Krusteaz Lemon Bar Mix into our shopping cart when I am not looking, knowing that I am offended by ANY “boxed mix” residing in our pantry.  (Did he really think I was going to pull it out one day and make them!?)  Poor guy.

Truth be told, the reason I had never made them is sort of ridiculous.  Nailing their texture terrifies me.  There.  I said it.  And you know what?  I’m not even sure that the texture of these came out correct, but I don’t care.  They were insanely yummySo good that I promise another four years will not go by before I make them again.  And again.  And again.lemon_bars_2a

Lemon Bars

Adapted from Averie @ Averie Cooks

Ingredients:

For the crust:
1/2 cup unsalted butter (1 stick), very soft
1 cup all-purpose flour
1/4 heaping cup confectioners’ sugar
1 tablespoon cornstarch
pinch salt, optional and to taste
For the filling:
2 large eggs
1 cup granulated sugar
1/2 cup lemon juice (about 2 juicy medium lemons)
2 tablespoons half-and-half (whole milk or cream are okay too)
1/2 teaspoon vanilla extract, optional and to taste
2 tablespoons all-purpose flour
2 teaspoons lemon zest loosely packed
confectioners’ sugar, for dustinglemon_bars_1
 
 Directions:
  1. Preheat oven to 350F.  Grease 8-by-8 pan with butter or cooking spray, line with aluminum foil, and then grease again.
  2. For the crust:  Using a large bowl, combine all “crust ingredients” and mash the butter into the mixture using a spoon.  Mix until a sandy  mixture forms.  Place mixture in oven prepared pan and (using fingers) press into a flat layer of crust.  Prick with fork to create air/steam vent.  Bake crust for 12-15 minutes, until crust has just barely set but is not golden or brown.
  3. While crust is baking, prepare filling.  In a large bowl- combine eggs, sugar, lemon juice, half and half, and vanilla.  Whisk until smooth.  Add flour, and whisk until all flour lumps are gone, followed by lemon zest.  Pour mixture over crust.
  4. Bake for 16-20 minutes until the top has just “set” and isn’t jiggly or runny.  Some looseness and movement is normal.
  5. Cool bars at room temp for 1 hour, and then cover and refrigerate for at least three hours before topping with powdered sugar and serving.  Store extra bars in an airtight container in the refrigerator for up to five days.

As far as I am concerned, these are perfection.  You’re welcome, babe. 

shansig

 

 

 

Posted in recipes, something sweet | Tagged | 10 Comments