Challenge Accepted

I love a good challenge.

I was on spring break last week, so I spent it with my family outside of Philadelphia.  I was talking to my mom about the vacation we’re going on at the end of July, and we’re both not feeling the whole bathing suit thing (kind of problem when we’re going to be on a beach for a week).  So we both decided that we would try to lose 30lbs by the time we get on the plane.  Loser has to buy the winner a round at the bar (this is a new rule I just made up. @Mom, can we add this to make it more interesting?).

Tomorrow I’ll post my measurements and weight, and every other week I’ll update those.  I won’t be going totally by the numbers, but it’ll help to keep track.  I have from March 29 to July 23 to lose ((around)) 30lbs. 117 days.  I definitely think I’ll be able to do that! I just have to up my exercise.  The food thing is much more under control since starting the gluten free thing, but the exercise still has a long way to go.

horizontal running

I am Fat Amy always.

With that fun thing in mind, I had a TON of fun planning my food for the week.  I prepped three different things today that I can use over and over, so my meals will be a bit repetitive but SO YUMMY. This week I looked for recipes that were pretty easy and didn’t have a million ingredients, and I found this BuzzFeed article that I plan on using again!! From the article, I made some Smashed Avocado and Chickpea Salad which is AMAZING.  The recipe calls for dried cranberries to be added, but I’m not a huge fan of cranberries (also I couldn’t find them) so I added red onion instead.  I need to pick up some gluten free bread, but I’m so excited to have this sandwich this week! Tomorrow I’ll be making the Italian Chicken skillet meal.  I’m cutting the portions in half, so it’ll only be two chicken breasts instead of four. I’m really excited to try this one – it seems like a good one to make a ton of at once!

I also made Turkey Meatballs to have in pasta this week (this one I found on Pinterest, not BuzzFeed). The recipe I found is absolutely incredible and so easy.  They’re definitely the best turkey meatballs I’ve ever had! I think I used a touch too much parsley, but once they get mixed in with the pasta and sauce it shouldn’t bee too noticeable.  I had never thought to use oats in meatballs, but it seems like a much better alternative to using bread crumbs. I unfortunately didn’t have gluten free oats, but I’ll be sure to use those next time I make this.  The finished result tasted so good (and they look pretty great too!).

A photo posted by Michelle Corr (@pcosandpizza) on Mar 28, 2016 at 2:36pm PDT


ice cream crying

I just want ice cream.

I’ve been trying to figure out how to make healthier snacks for myself, something to add when I get hungry in the middle of work. I normally have clementines, or carrots and hummus, or gluten free pretzels with peanut butter, but I’m a little tired of just having the same things. So I tried to make some roasted chickpeas with spicy seasoning that I found (it’s called Todd’s Dirt. I used the Bayou Dirt but I also love the Crabby Dirt) and a little olive oil. I was stoked about my new little snack and pulled the tray out of the oven as soon as the time went off – and they were all burned. Every. Single. One of them.  I followed all the instructions, but I guess I need to keep them in the oven for less time. Or lower the temperature.  I’ll try again tomorrow – hopefully they won’t burn this time. Was the healthy snack burning a sign that I should just eat fries and ice cream all the time? Should I listen to the signs from the universe? Who knows.

If you want to try anything that I made, you can find all the recipes here! Also, be sure to follow me on Instagram! I’m going to try to post more on there, like what I’m eating, my workouts, and fun/inspirational memes I find!



Mac and Cheese

So I haven’t posted in a while. I’ve been insanely busy with school and with a musical that I was involved with. And I’ve been eating HORRIBLY pretty recently because I haven’t had time to cook.  BUT I’M BACK. AND TRYING TO EAT HEALTHY AGAIN. AND BLOGGING.

late night dancing

***Eminem’s Without Me plays faintly in the background***

As I said, I haven’t been eating great. Lots of gluten (aka pizza and hoagies), lots of cheese, and lots of fried foods without many vegetables. Unless you count onion rings and ketchup as vegetables. In that case I had my daily servings. I honestly haven’t had time to make food or sleep or do any workouts lately which isn’t great. I need to learn to prioritize more. But I’m getting back into my normal routine which is great, but I haven’t had much time to grocery shop so I’m a bit low on food right now.

Last night, I really really really wanted mac and cheese, which comes second on my favorite foods list.  Mac and Cheese, of course, has the two things I’m trying to avoid most – gluten and hella dairy.  I didn’t haven any of the pre-packaged stuff (which is horrible for anyone because #calories but especially me right now), so I decided to make my own. I had some awesome Tinkyáda Rice Pasta and some almond milk, so I added those and a little bit of butter to some shredded cheese I had in the fridge.  I know dairy isn’t great for the PCOS lifestyle, but I do keep shredded cheese to add a little to omelettes. Omelettes just taste better with cheese, ok?

mac and cheese

Literally same.

My mac and cheese turned out pretty great – the almond milk made it a little sweet, and there was the PERFECT amount of cheese so it got all gooey and wonderful.  My only complaint was that it was pretty bland. I added some salt and pepper to flavor it a bit more, but I need to figure out a better way to add a little kick to it. I was thinking next time I’ll try a hint of mustard, or maybe even some hot sauce. Other than that, I think I’ve found a really good alternative to the box mac and cheese. It’s a pretty quick thing to make which is awesome for me, and I can just stock up on gluten free pasta and a bag of shredded cheese rather than buy the processed gross stuff. I’m pretty stoked about this recipe, so I put it below in case anyone wants to try it out!

Michelle’s Mac and Cheese

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1 cup Tinkyáda Rice Pasta Fusilli

1/2 cup Silk Almond Milk (unsweetened vanilla)

1 tbsp. butter

Shredded cheese (I didn’t measure how much I put in, but it depends on how cheesey you like it!)

Cook pasta according to instructions on bag.  Strain pasta and put it back in the pot. Put heat on low and add butter and milk. Stir until butter is totally melted. Gradually add cheese and stir until it completely melts.


Ok, so for this week, I’m going kind of basic, because it’s an INSANELY busy week for me, as I’m going into tech for our schools’ production of Cabaret.  Here’s what I already had going into this week of meals:

  • Six chicken breasts
  • Frozen salmon
  • Frozen tilapia
  • Ground turkey, cooked and seasoned
  • Quinoa
  • Gluten-free rye bread
  • Butternut squash
  • Almond milk

Because I had a TON of protein, I really didn’t buy any more – I just stuck with getting things to add to my proteins. Here’s what I bought today:

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  • Two dozen eggs
  • Strawberries
  • Bananas
  • Gluten free rotini and spaghetti
  • Asparagus
  • Mushrooms
  • Baby Carrots
  • Five lemons
  • Two avocados
  • Hot sauce
  • Teriyaki sauce
  • Chickpeas
  • Two cans of diced tomatoes

I also did a little #TreatYoSelf and bought some DELICIOUS prosciutto from Vincent’s Meat Market on Arthur Avenue (right near my apartment). I’m going to either use it in some kind of dinner this week or just snack on it because I love it so much.

I did some prep already, but the bulk of what I’ll be doing will be as I eat it. I made egg salad from one of the cartons, just to have something on-hand when I’m in a rush, and I sautéed the mushrooms to add to various meals.  For the rest of the week, I’m planning on making hummus, cinnamon roasted butternut squash, and salmon with lemon.  I also think I’m going to do a Teriyaki chicken with steamed asparagus and quinoa for dinner at some point – just because those are three of my favorite things.

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Low key obsessed with prosciutto

I’ll be using the strawberries and bananas mostly for smoothies to bring to work. Because I have to be at work so early in the morning, I make my breakfasts the night before, so smoothies are typically the easiest for me to do.  During the week, I’ll also be doing pasta with diced tomatoes (instead of pre-made sauce) ((thank you Mom for that suggestion)) and some ground turkey for dinner – it’s just easiest and fastest for my crazy week.  I’ll definitely try to pre-prep some fish and chicken too, but because they’re frozen, I’ll be able to keep it for next week if I have to.

For snacks throughout the day, I got baby carrots and avocados, in addition to the gluten free pretzels I already had. I’ll be making the chickpeas into a hummus for the carrots, which I’m stoked about – I’ve never made my own hummus before, and I’ve found a few recipes on Pinterest that I really want to try. Hummus is one of my favorite things, so I feel like if I start to make my own, I’ll save myself a TON of money (and obviously have an awesome skill. But mostly save money. So I can buy more prosciutto).  I’ll be eating the avocados as-is, maybe with a little salt and pepper or red pepper flakes for flavor.

All in all, I’m really excited about all my food for this week!! With my schedule, it’ll be insane to cook a lot, but I’m really going to try hard. All of these foods are solid for women with PCOS – lots of veggies, lean proteins, some fruit, and very low dairy / gluten intake. I’m feeling pretty good about keeping with this new PCOS diet, and it’s not even that hard to buy for!! I thought I was going to struggle a bit to buy foods for this new lifestyle, but it’s almost no different than how I normally shop.

Keep up with how I’m doing via MyFitnessPal, and follow me so we can be a support system for each other! Also, in case you’re interested, I’ll be posting most of my pretty food pictures on my VSCO. If you have VSCO, please follow me! I may also start an Instagram page specifically for this blog….I’ll keep you posted on that one.