Trimming the fat

I was going to write a post yesterday entitled “what’s it going to take?” after weighing in and discovering I had gained yet another pound, but c’mon…it’s a pound.  And do I really need to wallow in self-pity when I’ve brought it on myself and am not surprised in the least little bit?  I’ve been at a plateau for awhile and it’s no shocker – I’ve been eating whatever the hell I want whenever I want over the past month or two, so I’m amazed I’ve only gone up a few pounds overall.  I’m tired of being tired, tired of being scared to go back to the gym and to running, tired of feeling gross all the time, tired of being ashamed of what I eat. So boostraps, I pull myself up by ye.  Pumpkin bread has been put in the freezer, cookies have been given away, and I made a relatively “clean eating” dinner last night…

I tried a recipe I found in the book The Pastry Queen Christmas: Big-Hearted Entertaining, Texas-Stylepork tenderloin marinated in Sam Adams double bock beer, worcestershire, honey, lime juice, and salt, and then rubbed with chili powder, some chipotle powder, salt, and pepper before roasting.

pork tenderloin

As a garnish, I made some more apple and pear chutney like the stuff I put in the baked brie for Lofton’s wedding.  I peeled and diced two pears and two apples and cooked them on the stove with honey, brown sugar, dried cranberries, dried apricots, walnuts, cinnamon, nutmeg, and cloves.

apple and pear chutney

On the side, I made spaghetti squash with sage and pine nuts (I’ve been looking for where I saw this originally and can’t find it – I’d totally give them credit if I did!), and I added some queso fresco I had left over from my pumpkin enchiladas.  Leftover steamed asparagus rounded out one of the best meals I’ve made in a long time!

asparagus, pork tenderloin, spaghetti squash

We’re getting a new oven today – everything baked or roasted has been done in our little microwave/convection oven, so I’ll be SUPER-grateful to have a regular-sized oven again.  I’m trying to think of what to make for the inaugural meal!  Any suggestions?  As badly as I want to make cookies, I’ll try to hold off for awhile…