September 13

Some pretty interesting things happened on this day in history:

1224 – Francis of Assisi is afflicted with stigmata.

1503 – Michelangelo begins work on his statue of David.

1788 – NY City becomes 1st capital of US

1948 – Margaret Chase Smith (R-Me) elected senator, 1st woman to serve in both houses of Congress

1963 – “Outer Limits” premieres on ABC TV

1965 – Beatles release “Yesterday”

1974 – Phillies set NL record, using 27 players in a game, St Louis uses 24, tying record of 51. Phils win 7-3 in 17

To make today even cooler… Its not just September 13th… And its not just National Peanut Day… Its Friday, September 13th!

Do you know what else happened?

1960– My daddy was born!

I follow a law in my head that I call “Experi-mentality.” Its another word I made up. I like to do that… Remember “Crock-Pot-It?”

Experimentality: ik-ˈsper-ə-mənt, men-ˈta-lə-tē

experiment: an operation or procedure carried out under controlled conditions in order to discover an unknown effect or law

mentality: a particular way of thinking

experimentality: the operation of thinking up procedures to be carried out to discover an unknown outcome

Sound pretty scientific, huh?

WP_003882With all of these things falling on one day, all of our shakes followed a theme. We’ll start with the birthday boy and his Birthday Cake Shake:

  • 2 scoops cookie n cream shake mix (1 scoop vanilla and 1 scoop chocolate will do)
  • 1 Tbsp sugar free fat free white chocolate pudding mix
  • 1 Tbsp sugar free fat free cheesecake pudding mix
  • 1 Tbsp jimmies/ sprinkles, more for garnish
  • water
  • ice

WP_003885I created a Black Cat Shake for Franks:

  • 1 scoop chocolate shake
  • 1 scoop cafe latte shake
  • 1 Tbsp cocoa powder
  • Black berries (mixed berries will do)
  • 1 Tbsp sugar free fat free chocolate pudding mix
  • 2 Tbsp sugar free licorice syrup
  • water
  • ice

I was expecting Franks shake to be much dark, but it turned out reminding me of  the color of red velvet ice cream. For myself, I call it a Mexican Jumping Bean. There were no peanuts to be found in the house, but of peanut butter, there is plenty…

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I got myself to eat some chips and salsa last night and with the pb being in reach, I’m  always one to experiment. What a combo! I would have never thought salsa and peanut butter would pair! It could be because I’m PMS-ing, but it worked for me. Frank tried it and WP_003886immediately said “No way…” I guess its a love it or hate it shake…  It reminded me of chili chocolate. So heres the Mexican Jumping Bean Shake:

  • 1 scoop chocolate protein
  • 1 Tbsp sugar free fat free chocolate shake mix
  •  3 Tbsp mild salsa
  • 1 tsp peanut butter
  • the slightest pinch of cayenne pepper (a little goes a long way)
  • water
  • ice
  • xanthum and/or guar (optional)

I kept busy for the entire day! I even ate! I made a seaweed salad for the first time, to surprise dad with one of his favorite foods. It turned out great! I spent most of my day cleaning the carpets, however.

WP_003889Frank began to whip up a seafood gravy, and its always delicious! But I haven’t eaten it since he used sooooo much olive oil! With his weight loss goals, he has been cutting back on a lot of fattening ingredients in his cooking. Frank said it could be dads birthday dinner. I pulled out the last box of Paul Sorvino’s spaghetti. I’ve been saving it for a special occasion. I figured dad’s birthday would suffice. I wanted to to be able to eat dinner with my dad, so I sucked it up, cooked up a bag of Spaghetti Tofu Shiratki noodles, and topped it with a bit of seafood sauce. Frank was happy that I ate his cooking. He knows I enjoy it. Dad’s plate looked like a tour around the world. I had prepared the seaweed salad for him earlier in the day, and Frank made the pasta. I finished his meal off with a birthday drink of Diet Rum and Coke.

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up, I’ve always been a daddy’s girl! Pretty much every childhood memory involves my dad. My first memory of music is my dad popping in the cassette to Locomotion in the stereo, and us dancing around the living room. Music has always been one thing that always has tied us together…

If you couldn’t tell by our matching tattoos… Haha

No matter the song, no matter the situation, my dad would always come up with a song, or a spoof off a song with my name in it. One song he still sings is “Apples Peaches Pumpkin Pie… I kiss Sammy Bundo’s eye!” Its silly, I know, but it works.

In honor of the birthday boy and in honor of our daddy-daughter bond over music, I created a special birthday surprise for him:

Apple Peaches Pumpkin Pie

serves 8

The Crust:

  • 1 cup Fiber One bran cereal
  • 2 sheets (8 crackers) low fat cinnamon graham crackers
  • 1/4 cup Brummel & Brown
  • 3 Tbsp granulated Splenda
  • 2 Tbsp water
  • ground flax, optionalWP_003901

The Apple Peach Pie:

  • 2-3 Fuji apples (enough to yield 2 cups once sliced)
  • 2 4oz NSA peach snack cups, like Del Monte (do not drain)
  • 1 Tbsp. cornstarch
  • 3 1/2 Tbsp plus 1/2 tsp Splenda brown sugar (not packed)
  • 1/3 cup water
  • 1/2 Tbsp plus 1/2 tsp granulated Splenda
  • 2 tsp apple pie spice
  • 1 tsp. lemon juice
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. salt

The Pumpkin Pie:

  • 3/4 cup pure pumpkin (NOT pumpkin pie filling!)
  • 3/4 cup evaporated fat-free milk
  • 1/4 cup liquid egg substitute
  • 1/4 cup plus 1 1/2 Tbsp granulated Splenda
  • 1 1/2 Tbsp sugar-free pancake syrup
  • 1/2 Tbsp. pumpkin pie spice
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt

Preheat oven to 350 F. In a small microwave-safe bowl, combine butter with 2 Tbsp water. Microwave until just melted. In a blender or food processor, grind Fiber One and graham crackers to a breadcrumb-like consistency, along with the Splenda. Once its ground, pour the melted butter and blend well.

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Spray a 9-inch pie pan with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Bake for 10 minutes, remove from oven, and set aside. Increase the oven temperature to 425 F.

Meanwhile, prepare the apple and peach filling. Peel, core, and thinly slice apples to produce 2 cups full. In a large nonstick pot on the stove, combine all ingredients for the filling except apples and peaches.  Add 1/3 cup water and mix until ingredients have dissolved. Bring to medium-high heat stirring frequently. Add apples and stir. After about 5 minutes, empty the peach cups, undrained, in the pan and stir. Lower the heat to medium low and stir occasionally until sauce thickens for about 15 minutes. Remove from heat and  set aside, while making the pumpkin filling. Combine all the pumpkin filling ingredients and set aside.

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Carefully transfer the apple and peach filling into the cooled pie crust and evenly spread. Top with the pumpkin mixture. Bake for 12 minutes at 425 F. Lower the oven temperature to 375 F, rotate the pie 180 degrees and bake for 25 minutes. Rotate the pie 180 degrees, again, and finish baking for a final 15 minutes, until the center has just set. Remove the oven and allow to cool.

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Slice and top with whipped cream and pecans (optional).

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Nutrition: (1/8 of recipe)

Calories: 165, Fat: 3.1g, Sat. Fat: 0.4g, Cholesterol: 0mg, Sodium: 259 mg, Carbs: 33.3g, Fiber: 5.1g, Sugars: 17.8g, Protein: 3.8g

WP_003902My kitchen smelled amazing! It took everything out of me not to cut into this baby! “Can’t we sing happy birthday, today, dad???” I said yesterday.

We apparently didn’t have a number 3 candle! But we all loved this pie! It was mildly sweet, the flavors went well, it was light, and the crust was crisp….

We finished this wonderful day with playing Apple, Peaches, Pumpkin Pie, doing a birthday jig, and watching the new Star Trek movie on DVD!

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I loved  seeing dads face as I ate my dinner, and hearing him talk about how happy he was to see me in such a good mood! I am so blessed to be one of those lucky girls in the world that gets to be so close to her dad.

Happy Birthday, Daddy!

Cleaning Out My Addiction

I was able to squeeze in about 4 hour of sleep before being woken up by some family quarreling outside my bedroom door. I was pretty nervous that this shift was going to be a long one. I wasn’t sure what today would have in store for me either. If you recall, the last night shift I worked went great and went to hell when I got home.

Some days coffee really hits the spot. Before heading off for night shift last night, I brewed a mug of Chocolate Cherry coffee and added a splash of sugar free Kahlua flavored syrup. Delicious!

I arrived at work to find that I was, again, on a 1:1. Okay, this is looking a lot like last Friday night…

After reading a few chapters of a book I brought, it was lunch time. A nice filling helping of Bundo Broccoli Salad, with slices of apples and cucumbers and PB on the side. I was very full at the end of this meal and prayed that this recognition of fullness would last for the remainder of my shift. And it did! It was a water-filled, fiberful meal!

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I was freezing upon returning to my 1:1 and was so thankful for the hot green tea I had just brewed! I’ve noticed a mildly sore throat the WP_003867last two days, and I’m positive its from the Fall allergies and crazy weather fluctuations. I’ve been trying to stay proactive in the fight buy drinking hot green tea. I managed to get a few chapter read, however, and finalize a project I’ve been working on.

I had a sense that today, too, would be a long one. After getting done work at 7am, I wanted to attend a forum at 730, since it had to do with a large number of my patient population on my unit. My plan was to go home afterwards and whip up a shake.

WP_003869I have been wanting to make a Key Lime smoothie for a while now, but I wasn’t about to pass up National Chocolate Milkshake Day! On my way out of my meeting, I saw someone had brought in a huge bag of Halloween candy… Snickers of all things! I was so proud of myself for ignoring it, but when I arrived home, I attempted a Snickers shake for breakfast. It definitely did not taste like a snickers, but it was very filling and I went with it. In fact, I came back to finish it while working on dad’s birthday surprise. I wound up adding it my mug a coffee to create a mocha latte of sorts. Frank had requested a Pina Colada shake, and I have to say, it was one of the best I’ve made. But, alas, it still was NOT bedtime! It was bake time. For the past few weeks, I’ve been working on a recipe for dad’s birthday. Today was the day I finally got to put my creative juice into fruition. I was praying for success and thats what I got! Thank you, God! The house smelled heavenly an I got to use one of my favorite fall ingredient!

WP_003870Around 1pm, I snacked on some dry cereal and sparkling water. Something did not sit right and I actually got sick! I’m always keeping it interesting, aren’t I?

Since I had time at work, I decide to go through my phone. I had so many  favorites that I had created when I was in the height of my illness. I went through, deleting so many things. Why did I save that? I’m never going to cook that. Oh that sound good! I did the same thing when I got home and began weeding through my recipe binders, throwing out useless recipes and things I knew would never be made. I was hoping this might help refocus some of my attention and inspire some healthy meals to come.

Name Change

I am no longer Sammy Bundo. I am Sammy Bundo, R.N.!

Wednesday

This morning (Aug. 21, 2013) began with a phone call from Barry.

“I have question for you.”

I have one for you. Why are you up? (He just finished night shift)

“I had to pee, but it this Samantha [Bundo], Registered Nurse, License Number L1…….?”

What?! No!

“Yes!”

No!

My official license had been issued and posted on the State’s registry! I began screaming, smiling ear to ear! I called my parents and whipped up two shakes! For me, a Mixed Berry Colada. I’ve really been digging  my sugar free Coconut Torani. Yesterday was National Chocolate Pecan Pie Day and I was curious to see if I could make a Pecan Pie Shake:

  • 2 scoops chocolate protein mixWP_003603 WP_003604
  • 1/2 md apple, chopped
  • 2 Tbsp chopped pecans
  • 2 Tbsp sugar free pancake syrup
  • water
  • ice

Frank was really into it!

As we sipped our shakes, I called my managers at work to share the news! But, boy, did they have news for me! There is a very strong possibility that he has a job opening up on my unit for me! I am beyond excited! With all this adrenaline running, I could not fall asleep to rest for my 12 hour shift, tonight!

I laid in bed for like 4 hours before giving up and preparing a celebratory dinner! Frank had mentioned earlier in the week that he wanted Chinese food. I talked him out of the temptation and promised to make homemade for him later in the week. What better day to have a quick, and wonderfully indulgent meal, than in honor of a celebration?

Barry arrived at the house around 430pm with a nice little surprise, and my parents quickly followed behind him from work.

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I follow the Hungry Girl recipe to the T except for the egg and flour coating. Since I don’t, typically keep scallions in the house, I substitute them with chopped onion, and I always make sure to include the chopped onion and 1/4 tsp crushed red pepper flakes to the sauce as it cooks and thickens. As for the coating, I find that 1/4 cup of liquid egg substitute  and 2 1/2 Tbsp whole wheat flour suffices for 1 1/4lb (20oz) of cut chicken breast.

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With the bit of mixed vegetables left over from the Chicken Pot Pie, I made a make-shift fried rice, I cooked 1 cup of brown rice and allowed it to cool. I added the rice to a skillet, along with soy sauce, sesame oil, ground ginger and garlic, left over vegetables, chopped onion and mushrooms. Lastly, I added the remaining egg from the drained chicken breast to the mix. To finish off the meal, I steamed broccoli and garlic.

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We finished socializing at dinner just in time for dad to walk me to my car and see Sammy Bundo, RN, off to work.

When I arrived at work, everyone was congratulating me. It turns out the managers had posted signs around our unit! They did a great job of killing the spelling of my last name, but its the thought that counts!

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I am finishing up my can of beets, finally, with another salad of onion, bacon tempeh, carrots, and Walden Farms Bleu Cheese dressing. A rice pudding came with, as an inevitable emergency end of shift snack. The end of shift snack actually became my 4-hours-in snack, while grahams became the end-of-shift snack.

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Thursday

WP_003614I spent my first 4 hours in my 1:1 from the other night, and the remainder of the night on the floor. The night felt like it was dragging. I was sleepy and cramping, and it felt like my coffees were switched with the decaf stuff! When 7 am came around, I was ready to roll! I stopped for an actual decaf and passed out on the couch. I felt bad because I was going to meet Barry at his house, but apparently my body had other plans.

I woke around 1pm to get something in my stomach. Since today is National Eat a Peach Day, and I didn’t have an actual peach, I had an Activia Greek Peach Orchard yogurt topped with sunflower seeds, and reheated what was left of the mornings decaf. I love the earthy, nuttiness the seeds add to yogurt!

I fell back asleep to wake around 5 pm. I didn’t have much of an appetite but my stomach was tossing from a menstrual migraine. I haven’t had one of these in years and i felt my forehead was bulging. I explained it to Barry like this:

steinYou know how Frankenstein has that big forehead, like with the protruding eyebrow looking things?

Yeah?

Its like that… like my forehead is taking over my head.

Your forehead feels like Frankenstein? Well, I’ve never heard a headache described quite like that before…

I wound up calling out of the shift that I had picked up. I toasted an cinnamon raisin breakfast thin, and spread it with cream cheese and sugar free blueberry preserves. I added chopped celery to one side, for crunch, and a slice of Canadian bacon, for salty protein, on the other. I ate it like a sandwich and it was delicious!

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As the night went on, the headache went awake, and my appetite, and cravings returned. I went with another Lil’ Drum to satisfy the crunchy sweet, and a side of pretzel sticks for the crunchy salty. I spent the remainder of the night watching Four Weddings. (I love this show!)

Tooty Fruity and Hydrated

WP_003587I don’t know why, but on days that I have shakes, I always feel well hydrated!

I began this morning with a bit of refrain running as I made my way to Church. I couldn’t wait to share the news with Fr. Hurley! I made great timing and wound up sitting outside for about 30 minutes, waiting for the Church doors to open.

Dad was right… never leave at home without cash. I didn’t anticipate the time. I could ave grabbed a coffee in the waiting time.

But good things come to those who wait. After mass, I walked over to the cemetery to talk to my grandparents. While I waited for dad to make it there, I sat on the curb. The landscaping guys drove over to see if I was okay. It was pretty awkward trying to explain that I WP_003591was talking with my grandparents and waiting for dad.

When I arrived home, the wilting spinach in the fridge was screaming to be used! Green shakes for Frank and I, today.

An Green Apple Cheesecake shake for Frank, and a Green Colada, for myself! Delicious!

Along with the shake, was a cup of coffee and a Vitamin Water. Like, I said, hydrated!

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I want to take a brief second to explain the importance of staying hydrated. I’ll begin with a few examples:

When I was in prime eating disorder time, I was incredibly dehydrated. It affected my muscles, my reaction time… It got to the point that I had not had a bowel movement in 8 days, I was grey and weak, completely uncomfortable, and was in the ER for 10 hours with an open IV line. I was simply there for hydration. I was pumped with about 3 L before I was discharged. I would stand up, and have to sit back down. I would already be standing, and my vision would get so blurred and I would feel so light headed that I needed to lay on the floor. I really scared my dad a couple times. It was to the point that this was even happening at work.

Last week, at Zumba, I mentioned that a girl felt light headed and she was lying on the ground. Its because she was dehydrated, not only from sweating, but because she had donated blood about 6 hours before class.

Our bodies are naturally fueled by water. Think about it, up to 70% of our bodies are made of water! Scientist believe that water is the source of life, from which species are born. It acts as the medium for all our cellular processes to occur.

Water is needed to help digest, rid your body of waste, absorb nutrients from your food, send signals, lubricate joints, regulate temperature… Water is an important part of life.

For the weight loss followers, it helps to drink lot of water because it makes you feel full and you eat less. It also helps burn fat. The temp of the water really doesn’t matter. Any water is better than none. Thank goodness for those Dasani and Crystal Light squirty things because plan water can get really boring. I’ve drank so much fluid, today, I feel like my belly is a bag of water! Last night, after Zumba, I slammed so many bottles of water, I woke up every 3 hours to pee! Hahah!

Lunch was eaten all throughout the day. I actually finished off a huge fruit salad from 7 Eleven.

You guys are getting alot of TMIs, today, so let me make it up to you with a yummy comfort food recipe that everyone is your house will love!

Chicken Pot Pie

WP_003597serves 8

  • 8 ramekins, or 2 9 in pie plates

Filling:

  • 10oz chicken breast, diced to bite size pieces
  • 5 cups frozen mixed vegetable
  • 2 10.75oz cans 98% fat free Cream of Celery condensed soup
  • 2 tsp dried chopped onion
  • 1/4 tsp black pepper
  • 1/2 tsp ground thyme
  • 1/4 tsp chicken/ poultry seasoning, optional

Crust:

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Preheat the oven to 350 F. Meanwhile, over medium heat in a skillet sprayed with nonstick spray, cook the diced chicken breast with the seasonings. Toss until all the chicken is just cooked and none have stuck to each other. Transfer the warm chicken, with any juice produced into a large bowl with the condensed soup. Add the mixed vegetables and thoroughly combine. Spray dishes with a non stick cooking spray and divide the mixture amongst them. Place the dishes in a shallow pan (a roasting pan or pyrex should work) and fill the pan with a cup of water. Place the pan in the oven and bake for 15 minutes. Give the soupy mix a stir and return to bake for another 15 minutes.

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Meanwhile, working in two batches, work on making the crust. Roll, with hands, 3 pieces of dough, and using a rolling pin roll out into 4 circles, or one large circle if using a pie pan.  Repeat this step with another ball of 3 crescents. 

Remove the pan from the oven, and carefully seal each ramekin, or pie pan, with your dough. Sprinkle the top of the crust with the garlic powder and return the dishes to the oven, still in the water pan, for 20 minutes, until the tops of golden brown and flaky.

Remove from the oven and dig in!

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Each serving is around 240 calories. I was told this was one of the best dishes I’ve made! There was only once complaint! They wanted more!

Just like the pot pie, who doesn’t love pantless? Haha! I had to sign off with another TMI!