My Body Is My Real Diary
FOLLOW ME ON TWITTER! @BreaWoodhouse87

My name is Brea and in 2009 I had gastric bypass surgery. At the time I weighed 293 lbs. I lost 100 lbs in the first year after surgery but since then, my weight has been stagnant. I want to reach the goal weight that my doctors set for me. For me, my body is my diary means that no matter what I write down in a food journal my body will show what I have really put into it and shown the work that I am putting in to make it strong and fit. I also LOVE tattoos and mine represent things that having meaning for me, experiences I have had and my skin is also becoming a visual diary for myself. I am really starting to develop a love for fitness and loving seeing my body transform and gain muscle! Feel free to ask any questions about gastric bypass surgery, being vegan, or anything else that you might want to know.
HW: 293 lbs
GW: 135 lbs

thegadaboutgirl:

whowasntthere:

championofazura:

Girls, romanticize yourselves. You are a queen. You are a warrior. You are an enchantress. You are a mermaid. You are a goddess. You are all of these things and more, you are the stuff of fairytales. 

Women, traumatize others. You are a dragon. You are a wolf. You are a bump in the night. You are the last thing they see in the darkness. You are all of these things and more, you are the heart of their fucking nightmares.

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My first try at tofu scramble turned out pretty dang good! Although I did have to keep taste testing and then adding more salt and other seasonings. Here’s what I did (although you could use any veggies and seasonings that you like!):
Ingredients:
About 2 Tblsp olive oil
1/2 red bell pepper
1 small yellow onion
1 small zucchini
3 medium sized garlic cloves minced
Large handful of baby carrots
Large handful of baby spinach
1 lb extra firm tofu, drained and pressed
4 or 5 small portabello mushrooms
Mrs. Dash Basil and Garlic seasoning
Nutritional Yeast
Lemon juice
salt and pepper to taste

How to:
First I chopped up all my veggies into the size that I wanted.  I like have bigger bites of zucchini so I did those a little bit bigger than the rest of the veggies.  Then I kind of rolled the handful of spinach up into a ball type thing (makes it easier to cut) and chopped it into small strips.  Then I set everything aside. 
Next I put the olive oil, onions and garlic into a large saute pan and got those cooking.  After a couple of minutes I added all the veggies EXCEPT the spinach along with some salt and pepper.  I sauted all the veggies until the zucchini was tender.  Then I added the spinach.  
I drained the tofu of as much excess water as I could and then using my CLEAN hands, crumbled and smooshed up the tofu.  I then added to it salt, pepper and the Mrs. Dash seasoning.  And plenty of the Mrs. Dash seasoning.  I also added a little less than 1/4 cup nutritional yeast and 2 tsp lemon juice and mixed it all really well.
Once all the veggies were ready I added the tofu and cooked it all through.  I tasted tested 2 times and added more seasonings each time.
Then I just put it in a whole wheat tortilla, added some salsa and YUM!  This will be a couple of breakfast burritos for me, probably 4 or 5.  They aren’t huge which is perfect for me.
I think I’ll make these this week again for my work week.  They would be so easy to just wrap up and then heat at work on my first break!
If you try making this and have any suggestions let me know!

My first try at tofu scramble turned out pretty dang good! Although I did have to keep taste testing and then adding more salt and other seasonings. Here’s what I did (although you could use any veggies and seasonings that you like!):

Ingredients:

About 2 Tblsp olive oil

1/2 red bell pepper

1 small yellow onion

1 small zucchini

3 medium sized garlic cloves minced

Large handful of baby carrots

Large handful of baby spinach

1 lb extra firm tofu, drained and pressed

4 or 5 small portabello mushrooms

Mrs. Dash Basil and Garlic seasoning

Nutritional Yeast

Lemon juice

salt and pepper to taste

How to:

First I chopped up all my veggies into the size that I wanted.  I like have bigger bites of zucchini so I did those a little bit bigger than the rest of the veggies.  Then I kind of rolled the handful of spinach up into a ball type thing (makes it easier to cut) and chopped it into small strips.  Then I set everything aside. 

Next I put the olive oil, onions and garlic into a large saute pan and got those cooking.  After a couple of minutes I added all the veggies EXCEPT the spinach along with some salt and pepper.  I sauted all the veggies until the zucchini was tender.  Then I added the spinach.  

I drained the tofu of as much excess water as I could and then using my CLEAN hands, crumbled and smooshed up the tofu.  I then added to it salt, pepper and the Mrs. Dash seasoning.  And plenty of the Mrs. Dash seasoning.  I also added a little less than 1/4 cup nutritional yeast and 2 tsp lemon juice and mixed it all really well.

Once all the veggies were ready I added the tofu and cooked it all through.  I tasted tested 2 times and added more seasonings each time.

Then I just put it in a whole wheat tortilla, added some salsa and YUM!  This will be a couple of breakfast burritos for me, probably 4 or 5.  They aren’t huge which is perfect for me.

I think I’ll make these this week again for my work week.  They would be so easy to just wrap up and then heat at work on my first break!

If you try making this and have any suggestions let me know!

Sunday, October 19, 2014

I am in love with my new Fitbit Flex. That is all.

motiveweight:

A thousand mile journey begins with a single step. - Lao Tzu

motiveweight:

A thousand mile journey begins with a single step. - Lao Tzu

"There is nothing wrong with loving the crap out of everything. Negative people find their walls. So never apologize for your enthusiasm. Never, ever, never."
Ryan Adams (via middlenameconfused)
garden-of-vegan:

Asparagus, broccoli, red bell pepper and carrot stir-fried in coconut oil and seasoned with sriracha and soy sauce + fried tofu puffs and brown rice.

garden-of-vegan:

Asparagus, broccoli, red bell pepper and carrot stir-fried in coconut oil and seasoned with sriracha and soy sauce + fried tofu puffs and brown rice.

Saturday, October 18, 2014
Friday, October 17, 2014
 
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