70/30 and binge eating

I tanked this weekend.

I slipped so easily back into my old ways.

I wanted to touch on binge eating and how it is an addiction. Yes, I’ve read studies and reports about how it has been proven that food can be an addiction but I won’t be quoting any or referencing them either. This is because I’ve lived it. Since I was 14 years old. No one has to tell me it is an addiction, no one knows this more than me. Well, I’m sure some of you do but you get the point.

When you live 6-7 years on mainly fast food and frozen meals, you know nothing else. And grilled chicken and vegetables just won’t cut it. I can’t tell you how many times I’ve prepared and eaten a fresh, healthy meal only to wind up at Arby’s or Sonic an hour later because “it just didn’t fill me up.” I’ve even claimed that eating lean meats and vegetables every day for 4 days has made me feel “sick.” I’m a real piece of work. Well, was.

I’ve come so far. Even now when I “binge” or “cheat” it is still no where near what I used to take down. And I can’t tell you i had a great excuse for eating a million calories this weekend. I just kept thinking, “I’ll start back Monday.”

With all of that said, in a way I’m grateful for the crazy food weekend I had for one reason. I feel god awful. I’m sitting here in pain because I destroyed my stomach with all of this garbage. I’ve been lethargic and blah feeling all weekend. Heartburn, stomach pains, can’t stop sleeping and in a crappy mood. All because I wanted to eat anything I could get my hands on. Was it worth it? Hell. No. So, in the words of Frank Reynolds, “it’s time to cut the crust off of this shit sandwich.” And remember this feeling. And never let it happen again.

But first, let’s look back at all of the beautiful, terrorizing foods I consumed this weekend.





It is INSANE how great I feel when I eat fresh, good for you food. And if I had the intense will power to eat a Paleolithic diet, I would in a heartbeat. However, there are just some things I will not give up. Call me weak, that’s fine. But when I break down my weekly foods (when I’m eating the way I should be), I eat about 70% clean and fresh, 30% not. And this is all I want. And I’m very happy at that level. 70/30 makes ME feel wonderful. And awake. And happy.


This, to me, is a very healthful, fresh grocery list that I can feel good about. And that is exactly the plan for the week. We already had non gmo chicken and tilapia at the house. I’m going to keep things more simple for awhile. A lean protein every night with lots of veggies, fruit and wraps or salads for lunch.

Something that may be a bit controversial, but that I felt was necessary, is slim fast’s extra protein shakes. I was eating oatmeal every single morning for breakfast. And while oatmeal is not necessarily bad for you, it has a lot of extra carbs and no protein so I was starving by 11 and tired.


These bad boys will be almost my only dairy besides the minuscule cheese I use on salads. And clocking in at 20 grams of protein and only 3 carbs, I refuse to say no. Added bonus: I don’t have to do anything. Just open it up and go to town.

I feel like it’s obvious but I want to re-iterate. I am here firstly to simply lose weight. As I go, I would love to try and eat a more clean, less dairy, less wheat diet. But my first concern is a healthy weight. One thing at a time. And I’d say considering what I used to eat every day, I’m doing okay. Sorry for disappearing on you. I just felt ashamed. Weigh in Friday! And I have a recipe this week for you all. Sweet heat salmon bowls! Can’t wait!

Thanks to all of you guys who look at the blog and comment. The support means the absolute world to me and keeps me sane and going strong.



Mean Green Cucumber Avocado Salad

This salad. Right here. So light. So refreshing. So perfect for this insanely hot and humid day.


We had ours with my favorite. Fish tacos, of course. They never get old. But this is also perfect for a snack. I hope we have leftovers. It’s hard to have leftovers with Mike in the house! Heh

You’ll need:
2 large cucumbers
1 avocado
Half of a red onion
Half cup of crumbled goat cheese
Juice of a lime
2 tablespoons of olive oil
Salt and pepper to taste

Chop up your veggies!! We cheat and use a chop magic. If you have $20, go get one. My god it saves us so much time and effort.


It doesn’t have to be perfect. I’m so amateur at cutting vegetables. Trust me, it won’t effect the taste at all. So chop em up as well as you can!

Cut the avocado in half, slice 4-5 lines vertically as well as 4-5 lines horizontally to make little cubes in the avocado, then scoop those out into the cucumbers and onions.

Pour in 2 tablespoons of olive oil. Squeeze the juice of an entire lime alllllll over the mixture.


Sprinkle in your crumbled goat cheese. I added 1 teaspoon of salt and I was very liberal with the pepper. Mix it all up nice!

Let sit in the fridge for about a half an hour then serve!

It seriously tastes like summer in a bowl. And eat up! This is so good for you! Perfect low carb side dish to accompany my low carb fish tacos!



Enjoy guys!


Noodle-less Pad Thai. Say what?!

Yeah, I said it. OH MY GOD. I CAN’T.

That was my face when I tasted this. I’ve found the healthy eating jackpot.

More on that in just a second.

I did a quick 30 minute Zumba workout at home. I bounced around a lot. I burned 250 calories in just 30 minutes!


Carl walked right up to me while I was doing this super swaggy hip hop move, so I obviously worked in a petting a few times.

I looked straight up like Will Smith from Fresh Prince. No shame.

Now, back to food heaven. When I say this dish, that was sort of adapted from Can You Stay For Dinner’s pad thai, has changed my life, that is NO exaggeration. Not only did it take 25 minutes, and not only is it under 400 calories for an entire giant plate, but it tasted almost EXACTLY like the pad thai I get from Mai’s Thai. OMG. Let’s get right to this.

You’ll need:

One bag of cole slaw mix
1.5 tablespoons of sesame oil
3 tablespoons soy sauce
1 tsp garlic paste
3 packets of truvia
One big handful of mushrooms
One cup cooked chicken (you can use my easy baked chicken recipe here. Shred it up!)
3 packets of truvia
2 large eggs
Basil to taste
Roasted peanuts to top
Lime to garnish and squeeze onto finished product


Grab a big skillet or wok. Heat on stove to medium high heat. (I used 6 on my dial)

Pour in 1.5 tablespoons of sesame oil. Dump in entire bag of cole slaw mix into the pan. Cook for about 7 minutes, stirring pretty frequently to get the slaw nice and covered in the yummy oil.


After the 7 minutes, and the slaw is starting to cook down a bit, add in your handful of mushrooms and one heaping cup of shredded chicken. Continue stirring and cook about 3 more minutes.

Then add in your 3 tablespoons of soy sauce, 3 packets of truvia and 1 teaspoon of garlic paste. Stir in well.

Lastly, break your two eggs straight into the mix and cook a few more minutes until eggs are scrambled and cooked into the pad thai.


Be nice and share this with your significant other or best friend. Or cat. Or don’t share. Whichever.

Put half of it on a plate. And yes that’s all for you. Because there are no noodles. And you can easily dominate half of this perfect pad thai and not even regret it for a second.


Hope this changes your life like it did mine!


So much yum.


Mini Banana Cream Pies

What are you guys up to?

We’re having food Friday.



I had a huuuuuuge sweets craving tonight. Which is actually somewhat rare. So I decided the make something I’ve been wanting to try for so long but haven’t because it’s not great for you.

Plus, I deserved it after all the hard work I did today.



You will need:

-one package of your favorite sugar cookie dough
-one can of banana cream pie filling
-lite cool whip
-cooking spray
-muffin tin

Preheat oven to 325 degrees.


Ball up the dough then flatten it out so it becomes a big, round and flat “cookie.” Then press down into each muffin tin and press the dough up around the sides. Just like the mini quiche!

*The muffin tin is heinous, I know. But it’s been in my family since I was young and it works. So lay off me.

Bake for 15-17 minutes.

Let them cool!

Simply take a spoon, plop some banana cream pie filling into the cookie cups. Then top with a plop of cool whip. Plop. I like that word.


These babies appear fancy. And my god did they hit the spot. Like. NEW FAVORITE DESSERT. For at least a month. (I can’t be tied down to one dessert.)


Are you drooling? I thought so.


Go make them now. They’re so easy and so worth it.


About dang time.

Have a good weekend!


Short and salty.

Just a quick update with some meh looking pictures of food I’ve been eating. You all know the menu, but I included some photos of my lunches.

The type of lunch where you wake up in the morning in a mad panic because you have 1.5 hours to look presentable, find your only black pants, straighten your bangs, drive to your friend’s house, let their dogs out, feed them then let them out again. BUT OH SHIT. Don’t forget lunch or you’ll starve! Sound familiar? I hate it. I genuinely hate it. This is why I usually prep salads. Do I get a wee bit bored with them sometimes? Yes. Do I prefer a meh salad for lunch over feeling like a nut house dweller every morning? Yes.

On a much more comical note, my pants…well. My pants literally fell down today. Yes, my only black pants. I was walking to the bathroom and in my head I thought, “Oh my god, my pants are going to fall.” But it was so quick. So I just leaped into the bathroom as fast as I could and bam. To my ankles. I wish I wasn’t so stingy with money lately. I most likely need new black pants. Which is wonderful. My co-worker suggested suspenders. Hmmmm.








Dinners, followed by lunches. Mission’s Carb Balance tortillas are literally my saving grace. I remember when I did Atkin’s in high school, I tried some random brand’s low carb tortillas and I just kept thinking, “is this sand? AM I EATING A SANDTILLA?” Mission does it right. I honestly can’t even tell the difference. Lastly, for breakfast we each take a small sliver of banana bread to have with our morning coffee. (One of my favorite moments of the day. Because bread.)

This week, I’ve been *trying* to eat the brunt of my daily carbs before 5/6 pm. It’s just a theory I have, and I like to try things out. I will NEVER. EVER. give up carbs again. Like, Morgan + Bread = Love. Forever. I can, however, split up my days. I’ll let you know how it goes with Friday’s weigh in. Based on the ghost pantsing I encountered today, I’m going to go with that it IS working.

New recipe tomorrow!

What are you eating this week?


Hearty Kale and Sausage Bake

This is the kind of meal that if you had told me 5 years ago, I would salivate over it, I’d laugh in your face.

This is the kind of meal that if you had told me 5 years ago, I would make myself, I’d tell ya when pigs fly.

This is the kind of meal that I’m so proud to say I mastered and will now crave for many more nights to come.

I had a printed recipe for something similar from food network, but this is roughly based on pinchofyum.com ‘s recipe. My wordpress is being funky and not letting me link, or I’d send you there. I made a few changes and additions. I wanted to make it as light as possible without skimping on cheese. This thing did not taste light in the least. But it was. And it was perfect.


Things you will need:

2 teaspoons olive oil
2 medium sweet potatoes, cubed (3-4 cups)
12 ounces chicken sausage, cut into small rounds (we used trader Joe’s apple, 4 large sausages)
2 cups low sodium chicken broth
¾ cup low fat milk
¼ cup whole wheat flour
¾ cup shredded Gruyere/Swiss mix cheese
2 cups finely chopped kale
1 teaspoon of garlic powder

These are the exact items I used, and if you have access to them, I highly recommend it. But any variation would be wonderful.


In a large skillet with the olive oil on medium-high heat, brown and cook down the sausage and sweet potatoes. It took me about 10-15 minutes. Sprinkle generously with garlic powder.


Pre-heat oven to 350 degrees.

In a small pot on medium-high heat, pour in 2 cups of chicken broth and half cup of low fat milk. Whisk and bring to a boil. Once it is at a boil, turn down to simmer. Add in whole wheat flour slowly, whisking as you do. After all of the flour is mixed in well, add the cheese slowly repeating the whisking process. Whisk until it has become a thick, paste, cheesy consistency.

Add chopped kale into the skillet with sweet potatoes and sausage and let it cook down, about 2-3 minutes. Then transfer sweet potatoes, sausage and kale into your favorite glass baking dish. Slowly pour in your cheese mixture. Cover entirely.

Sprinkle on a very small handful of shredded cheese and bake for 10-12 minutes until bubbly and browned.

You guys.



This is definitely a dish that makes you feel like a fancy chef. And because I am so far from it, I love that feeling.


This makes about 4 good servings. I had one. Trying to keep my servings in check/not lick the bowl.

The flavors in this dish mix together so unbelievably well. A food marriage unlike any other. Promise me you’ll go get the goods and make this asap!


The best part? Leftovers. It’s so good, that Mike kept popping open the Tupperware bowl and grabbing little bites. I had to force him to save a serving for lunch tomorrow. I’ll never put anything on here if Mike doesn’t like it. He’s the best judge of yums. But let’s be real, if you’re here, you and I know what’s up on the food yums. And this, my friends, is all of the cheesy awesomeness you see in the pictures.


Mai’s Thai

I told you all in the beginning there would be a post dedicated to Mai and her perfect thai food.

Well, here it is.



Words can’t explain. But I will do my best.

Mai grew up in Bangkok and attended school at a Buddhist temple. She learned to cook from her father and brought her glorious cooking skills right here to the town I live in. She raises money constantly to send back home to the temple where she attended school. I love eating there not only because it sends my taste buds on a journey to heaven, but because she is such a great person.


Isn’t she gorgeous? I found this picture on their website, maisthai.com.

She makes bracelets that are then blessed by monks and are said to bring you good luck for eternity. We were instructed to never take them off. All of the proceeds go to the temple back in Bangkok.


Mike and I both got one. I also got one for my Grandma because that sort of thing makes her day.



I love the atmosphere. It’s quaint and the walls are covered in authentic decor from Thailand. Pictures date stamped of the streets and waters of Bangkok are randomly placed under the glass overlay of every table. For a minute, you forget you’re in America.

And the food. My god, the food.





Just promise me if you ever pass through Louisville or southern Indiana, you’ll make the stop to say hi to Mai and order 10 things. And don’t forget to buy a bracelet.

Thailand is on my top 5 list of places I want to go. I’m fascinated with the culture, the food and the elephants. I must go. I will go.

Then, we come home from dinner to this.


He’s no elephant. But he’s pretty cool. 🙂