This post is a sponsored post brought to you by the wonderful people at Sara Lee®. The opinions expressed in this post are solely my opinions.
My journey to get healthier started in March 2014. Despite being a vegetarian, I have been overweight for at least 5 years. My lifestyle was mostly sedentary due to working from home as a web designer and programmer.
For about 12-14 hours a day, I would plop myself in front of my trusted computer and stare at the screen. The only part of me that got a true daily workout were my fingers. Being able to type 80 WPM meant that my fingers were running a marathon everyday.
Things began to change in my personal life back in November of 2013 and caused me emotional turmoils. This doubled my sedentary quotient and even my fingers stopped getting their daily training.
At the end of March 2014, I received a huge health scare and it changed everything for me. It dawned on me that if I didn’t get in shape soon, I was going to die as a very young and unhealthy person.
On March 31st, I started my first step towards a healthy lifestyle. On that day, I weighed 229 pounds and my dress size was 22. Being only 5 ft tall, I appeared to weigh 500 pounds. I couldn’t do more than 5 minutes on the elliptical machine. Even worse, I couldn’t climb 3 flights of stairs without huffing and puffing or feeling faint.
This blog is a testament to how much I love food! There was no way I was EVER going to go on a diet. If I ever deprive myself of food, it would mean that the Earth must have stopped rotating on its axis!
Instead, I started with portion control and focusing on healthy meals. Additionally, I added 1 hour of daily exercise time. This included Gym time and walking. Even though I was taking constant breaks, I managed to workout for most of that 1 hour I had scheduled.
Every week, I would reduce my calorie intake by 1 percent. This meant eating one less snack, one less sandwich, one tsp less of butter, etc.
In the last 8 months, I have seen dramatic changes in my health, energy and cravings.
Now, I eat a light lunch, full dinner and one snack. My cravings have reduced significantly because I don’t feel the need to eat every five minutes. For dinner, I eat anything that I want but limit the amount I eat.
In August, I increased my work out time to 2 hours daily and added ten minutes of weight training.
As of the writing of this blog, I am down to 192 pounds which is very close to a 40 pound weight loss. Additionally, I am now wearing a size 16. I have gone from wearing XL sized T-shirts to medium sized.
Today, I am happy to report that I can do 45 minutes on an elliptical and can go up 3 flights of stairs at least 5 times before huffing and puffing.
I want to stress that I am not a nutritionist nor a dietitian. My goal was to try what works for me. Walking and portion control are my main saviors.
When Sara Lee® invited blog swayers to promote their Delightful People Program, I jumped at the chance. Yes, I am able to do jumps now. 🙂
I realized that my blog would be a great way to introduce other people who have gone through similar health transformations in their life.
Every participant will receive a free T-shirt. I don’t know about you, but, I NEVER say no to a free T-Shirt.
One of my favorite Lunch time meals is the classic Grilled Cheese. The secret to a healthy grilled cheese is a good multi-grain bread. I began researching and trying various breads.
Enter, the Delightful Breads. I found them to be an excellent source of fiber (discovered this during my experimentation. ‘Nuff said! ). They are also made with no artificial coloring. If you are a regular reader of my blog, you know that I am against artificial food coloring.
All that aside, the bread tastes really good! They have a wonderful texture, so, I decided to put that aspect to the test.
In my recipe, I added Brussels Sprouts, Bell Peppers and Onions. The multi-grain bread held all the ingredients in place and didn’t get soggy. That is my kind of bread.
You can use a panini press, if you desire. Personally, I am old-school and prefer using the stove top method.
For the cheese, I went with a spicy pepper jack cheese. It is the perfect compliment to the richly dense multi-grain bread. In my experience, Brussels Sprouts recipes go great with a spicy cheese.
My journey is ongoing and I am sure your journey is not complete. Keep me posted on your journey.
Thank you for reading this Sara Lee® sponsored post for “Brussels Sprouts Grilled Cheese”
How to make Brussels Sprouts Grilled Cheese Recipe
Sponsored on behalf of Sara Lee
– 6 Slices of Sara Lee 45 Calories and Delightful Healthy Multi-Grain Bread
– 1.5 Cups of Brussels Sprouts
– 1/2 of a red onion
– 1/2 Cup of Pickled Bell Peppers (divide them into 2 portions)
– 1/4 cup of Spanish Olives (Optional)
– 1 block of Pepper Jack Cheese
– 2 tsp of Sea Salt (or to taste)
– 1 tsp of freshly ground black pepper
– 1 tsp of cumin powder (Optional)
– 3 tsp of extra virgin olive oil
– Cooking Spray
1. Cut the onions Julienne style
2. Chop the Brussels Sprouts into quarters
1. Heat a medium sized pan
2. Add the olive oil and let it heat at medium heat for about 30 seconds
3 Add the onions and allow to caramelize
4. Add the Brussels Sprouts and let them roast until slightly brown
5. Add 1 of the portions of Pickled Bell Peppers and saute the mixture for about 30 seconds more
6. Add the salt, pepper and cumin powder. Stir well
7. Remove the mixture from heat and transfer to a bowl
8. Shred the pepper jack cheese
– Take the same pan and heat it at medium heat
– First, add 2 slices of bread side by side. The pan should already have enough oil, but, use cooking spray if needed.
– Start layering with the Brussels Sprouts Mixture
– Top with the shredded cheese
– Add the Pickled Bell Pepper as needed on each of the grilled cheeses
– Using the cooking spray, spray two more slices of bread and place it on top
– Place weights on the grilled cheese
– After about 90 seconds, flip the grilled cheese and cook the other side. You can use the weights again, if you like
– Remove from heat and serve immediately.
This Brussels Sprouts Grilled Cheese Goes best with Tomato Soup.
Brussels Sprouts Grilled Cheese
- 6 Slices of Sara Lee 45 Calories and Delightful Healthy Multi-Grain Bread
- 1.5 Cups of Brussels Sprouts
- 1/2 of a red onion
- 1/2 Cup of Pickled Bell Peppers (divide them into 2 portions)
- 1/4 cup of Spanish Olives (Optional)
- 1 block of Pepper Jack Cheese
- 2 tsp of Sea Salt (or to taste)
- 1 tsp of freshly ground black pepper
- 1 tsp of cumin powder (Optional)
- 3 tsp of extra virgin olive oil
- Cooking Spray
- Cut the onions Julienne style
- Chop the Brussels Sprouts into quarters
- Heat a medium sized pan
- Add the olive oil and let it heat at medium heat for about 30 seconds
- Add the onions and allow to caramelize
- Add the Brussels Sprouts and let them roast until slightly brown
- Add 1 of the portions of Pickled Bell Peppers and saute the mixture for about 30 seconds more
- Add the salt, pepper and cumin powder. Stir well
- Remove the mixture from heat and transfer to a bowl
- Shred the pepper jack cheese
- Take the same pan and heat it at medium heat
- First, add 2 slices of bread side by side. The pan should already have enough oil, but, use cooking spray if needed.
- Start layering with the Brussels Sprouts Mixture
- Top with the shredded cheese
- Add the Pickled Bell Pepper as needed on each of the grilled cheeses
- Using the cooking spray, spray two more slices of bread and place it on top
- Place weights on the grilled cheese
- After about 90 seconds, flip the grilled cheese and cook the other side. You can use the weights again, if you like
Remove from heat and serve immediately.