penn M.
How to protect yourself from negative energies~
Sep 11, 2010
I have noticed through the years that there are cleanings for different topics like, fear,joy-killers, under-miners,indirect-victimization and so on.
There are methods for healing ourselves in many areas if we are aware of the techniques used. Here is one example below:
Fear~
Description: Be it the economy, illness, germs, or a host of other possible afflictions, fear is some of the most negative energy out there. Dealing with it keeps many a psychologist as well as psychics and astrologers employed.
Protection Tip: Consider the comforting quote of Franklin Delano Roosevelt as the perfect antidote to being needlessly afraid:"The only thing we have to fear is fear itself." Fear is actually a concept, not a material reality. To hold off the negative energy of an idea, a quartz crystal carried in your pocket or around your neck (depending on how fashionable it will be, of course) will be able to absorb the negative energy of fear before it pierces your aura and can do damage.
Remember, fear is a biological asset to protect us in times of danger. A crystal protects the hyper exaggeration of fear, not the practical reality of true, obvious threats to our immediate safety.
Namaste'
penn
0 comments
There are methods for healing ourselves in many areas if we are aware of the techniques used. Here is one example below:
Fear~
Description: Be it the economy, illness, germs, or a host of other possible afflictions, fear is some of the most negative energy out there. Dealing with it keeps many a psychologist as well as psychics and astrologers employed.
Protection Tip: Consider the comforting quote of Franklin Delano Roosevelt as the perfect antidote to being needlessly afraid:"The only thing we have to fear is fear itself." Fear is actually a concept, not a material reality. To hold off the negative energy of an idea, a quartz crystal carried in your pocket or around your neck (depending on how fashionable it will be, of course) will be able to absorb the negative energy of fear before it pierces your aura and can do damage.
Remember, fear is a biological asset to protect us in times of danger. A crystal protects the hyper exaggeration of fear, not the practical reality of true, obvious threats to our immediate safety.
Namaste'
penn
Courage and fear.............
Sep 08, 2010
It took courage to admit I had a problem with food and that I could not succeed alone. With God/my higher power guiding me and Dr. Gandhi's surgical skills, I have slowly reached every short term goal that I have set before me. It is a matter of time that I reach my final goal of 130 pounds. Change is always scary.
I cannot fear what I do not know and/or my past negative and hurtful
experiences. I write this to remind myself, I no longer have those past people around me to sabotage and/or hurt me. If I allow fear to keep me from trying now, I am enabling fear and my past experiences to continue to influence the present and my success. Life is what I make it as I make my journey through it. I have no second chances or do overs. I do have this moment. I can only make the best decision for myself in this moment. Thus, I decide each moment what is best for me; my success, and it all began with courage.
Courage is what it takes to stand up and speak; courage is also what it takes to sit down and listen. ~Winston Churchill
Courage doesn't always roar. Sometimes courage is the little voice at the end of the day that says I'll try again tomorrow. ~Mary Anne Radmacher
Courage is being afraid but going on anyhow. ~Dan Rather
Courage is doing what you're afraid to do. There can be no courage unless you're scared. ~Edward Vernon Rickenbacker
Courage can't see around corners, but goes around them anyway. ~Mignon McLaughlin, The Neurotic's Notebook, 1960
Some have been thought brave because they were afraid to run away. ~Thomas Fuller
Courage is not simply one of the virtues, but the form of every virtue at the testing point. ~C.S.Lewis
The courage of life is often a less dramatic spectacle than the courage of a final moment; but it is no less a magnificent mixture of triumph and tragedy. ~John F. Kennedy
Courage is the power to let go of the familiar. ~Raymond Lindquist
When we are afraid we ought not to occupy ourselves with endeavoring to prove that there is no danger, but in strengthening ourselves to go on in spite of the danger. ~Mark Rutherford
No one has yet computed how many imaginary triumphs are silently celebrated by people each year to keep up their courage. ~Henry S. Haskins
For without belittling the courage with which men have died, we should not forget those acts of courage with which men have lived. ~John F. Kennedy
Optimism is the foundation of courage. ~Nicholas Murray Butler
Courage is never to let your actions be influenced by your fears. ~Arthur Koestler
Courage is to feel the daily daggers of relentless steel and keep on living. ~Douglas Malloch
The only courage that matters is the kind that gets you from one moment to the next. ~Mignon McLaughlin, The Second Neurotic's Notebook, 1966
0 comments
I cannot fear what I do not know and/or my past negative and hurtful
experiences. I write this to remind myself, I no longer have those past people around me to sabotage and/or hurt me. If I allow fear to keep me from trying now, I am enabling fear and my past experiences to continue to influence the present and my success. Life is what I make it as I make my journey through it. I have no second chances or do overs. I do have this moment. I can only make the best decision for myself in this moment. Thus, I decide each moment what is best for me; my success, and it all began with courage.
Courage is what it takes to stand up and speak; courage is also what it takes to sit down and listen. ~Winston Churchill
Courage doesn't always roar. Sometimes courage is the little voice at the end of the day that says I'll try again tomorrow. ~Mary Anne Radmacher
Courage is being afraid but going on anyhow. ~Dan Rather
Courage is doing what you're afraid to do. There can be no courage unless you're scared. ~Edward Vernon Rickenbacker
Courage can't see around corners, but goes around them anyway. ~Mignon McLaughlin, The Neurotic's Notebook, 1960
Some have been thought brave because they were afraid to run away. ~Thomas Fuller
Courage is not simply one of the virtues, but the form of every virtue at the testing point. ~C.S.Lewis
The courage of life is often a less dramatic spectacle than the courage of a final moment; but it is no less a magnificent mixture of triumph and tragedy. ~John F. Kennedy
Courage is the power to let go of the familiar. ~Raymond Lindquist
When we are afraid we ought not to occupy ourselves with endeavoring to prove that there is no danger, but in strengthening ourselves to go on in spite of the danger. ~Mark Rutherford
No one has yet computed how many imaginary triumphs are silently celebrated by people each year to keep up their courage. ~Henry S. Haskins
For without belittling the courage with which men have died, we should not forget those acts of courage with which men have lived. ~John F. Kennedy
Optimism is the foundation of courage. ~Nicholas Murray Butler
Courage is never to let your actions be influenced by your fears. ~Arthur Koestler
Courage is to feel the daily daggers of relentless steel and keep on living. ~Douglas Malloch
The only courage that matters is the kind that gets you from one moment to the next. ~Mignon McLaughlin, The Second Neurotic's Notebook, 1966
Regarding low impact exercise
Sep 06, 2010
Since my knee surgery I have been working on strengthening my knee, building my knee's stamina and balance. I have gotten my knee to bend 120 degrees as of last Thursday and have 10 more degrees to gain before I reach my goal. My workouts run an hour or better in the morning doing my required PT exercises. Then in my afternoon's I now do an hour of low impact Tai Chi. This keeps me in balance and my energy's focused. Lastly, I am now back to walking an hour 2 x d and that feels good. I am not hard on myself if I miss a day. However when I have a good day doing it all I feel fabulous. The difficulty for me is at night. I am finding it difficult to relax and sleep, no matter how exhausted I am, as my knee tends to complain to me mostly at night. I am tired of pain medications and have really tried to not take them. I feel terrible when I let myself down and surrender to my legs shenanigans. I realize I expect a lot of myself and I am always hardest on myself. I guess, it is time to get up and work on my canvas paintings, as I forget all around me when I paint.
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Vegetarian Tostada’s:
Sep 06, 2010
Vegetarian Tostada’s:
Ingredients and prep:
Light Sour Cream or IMO
Homemade Guacamole set aside (or optional)
Homemade salsa if you have it or favorite salsa
Steam medium sized cauliflower broken apart and two medium to small pink potatoes (peeled/chopped into medium to small cubes). (To this mixture, add finely chopped onion and Tabasco sauce).
Grate ½ cup cheese (low fat & set aside) or Cotija cheese
Chop 1-large Tomato up and set-side
Shop up Romaine Lettuce (or spinach leaves fine or both and set aside)
Shred a medium carrot (sauté with onion till sweet and a table spoon of honey)
Sauté’ a medium sized onion (shopped fine) and set aside.
Take white corn tortilla’s and place on a cookie sheet: on one side (only) spray with light olive oil or brush on virgin olive oil and BAKE till crisp not burnt.
Build your Tostada:
Now, remove cauliflower/potato and with hand mixer, blend, dash of Tabasco sauce, Pepper, finely shopped onion, and a little garlic.
When Tortilla’s are ready pull from oven and smear cauliflower/potatoes mixture across the top, then proceed; guacamole, carrots, cheese, salsa, lettuce, tomato’s, onion and lastly top with sour cream.
Enjoy!
Homemade Guacamole:
Peel and remove seed & mash 1 to 2 avocados,
Add lemon juice, Tabasco- mash till smooth then stir in finely
chopped onion, chopped tomato and blend
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Low Calorie and Homemade Recipes:
Sep 06, 2010
Cheezy Chicken Parmesan with Zucchini "Pasta" Make this "Cook Yourself Thin" recipe.
Serves 4
Calories per serving: 350
For the tomato sauce and zucchini pappardelle
2 tablespoons olive oil, divided
1/4 red onion, coarsely chopped
3 cloves garlic, sliced thin
Salt
1 28-ounce can peeled plum tomatoes, preferably San Marzano, in juice, mashed
1 sprig fresh basil
Pepper
1/4 cup fresh parsley leaves
4 zucchini, thinly sliced
For the chicken
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons extra for serving
1/4 cup dried whole-wheat or white bread crumbs
1 large egg white, lightly beaten with a fork
1 pound boneless, skinless chicken breasts split in half to make 6–8 large, thin cutlets
Pepper
4 teaspoons olive oil, plus 2 teaspoons extra for serving
1/4 cup part-skim ricotta cheese
1. For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion, garlic and 1/2 teaspoon salt. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.) Add the tomatoes with juice, basil and another 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 teaspoon pepper.
2. Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
3. Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the zucchini and 1/4 teaspoon salt. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
4. On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley. Place the egg white on a second plate. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
5. Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat. Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes. Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
6. To serve, re-warm the zucchini in the tomato sauce over medium heat. Use tongs to make a “twist” of zucchini pappardelle on each of 4 plates. Lean chicken cutlets against the side of zucchini. Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken. To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan
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Serves 4
Calories per serving: 350
For the tomato sauce and zucchini pappardelle
2 tablespoons olive oil, divided
1/4 red onion, coarsely chopped
3 cloves garlic, sliced thin
Salt
1 28-ounce can peeled plum tomatoes, preferably San Marzano, in juice, mashed
1 sprig fresh basil
Pepper
1/4 cup fresh parsley leaves
4 zucchini, thinly sliced
For the chicken
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons extra for serving
1/4 cup dried whole-wheat or white bread crumbs
1 large egg white, lightly beaten with a fork
1 pound boneless, skinless chicken breasts split in half to make 6–8 large, thin cutlets
Pepper
4 teaspoons olive oil, plus 2 teaspoons extra for serving
1/4 cup part-skim ricotta cheese
1. For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion, garlic and 1/2 teaspoon salt. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.) Add the tomatoes with juice, basil and another 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 teaspoon pepper.
2. Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
3. Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the zucchini and 1/4 teaspoon salt. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
4. On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley. Place the egg white on a second plate. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
5. Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat. Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes. Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
6. To serve, re-warm the zucchini in the tomato sauce over medium heat. Use tongs to make a “twist” of zucchini pappardelle on each of 4 plates. Lean chicken cutlets against the side of zucchini. Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken. To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan
I have not been on my PC:
Aug 31, 2010
Hello Everyone,
I have not been on my computer. I went in for a complete right knee replacement on August 2nd 2010 and my recovery from this surgery has been my main focus. Today I measured at 116 degree angle with my leg bent. I was very excited. In addition, I walked up my street, around the corner to the store and back home. This is the furthest I have walked in some time. Needless to say, I am doing better every day with my focus on exercise, walking, and movement strengthening.
In regards to my weight loss efforts. I have lost 170 lbs. and I have about 48 pounds more to lose. Then I will hold my weight for a few months before attempting to lose more, if I even want to lose more at that point. I will have to wait and see.
I have noticed that my taste buds are changing. Foods I used to like are no longer the foods that I enjoy now. I notice this a lot with sweet foods and certain vegetables. Mind you, I am comfortable with my taste buds changing. However I felt since I have observed these changes in likes and dislikes of foods that I should blog it here, in case other folk's have noticed similar effects in their taste buds changing since their Gastric Bypass surgerys.
I have met other Gastric Bypass Patients that have shared that they continued to like what they ate before surgery and that this may be why they put their weight back on.
Moreover I have noticed that my food portions are becoming smaller as I lose more weight and that I am less hungry as I drop the weight. Is this common? Just curious.
Unfortunately, I am still unable to sit at my PC long thus, my visits to this website will be sparce for awhile. There are things I still want to add to this website like my food journal. But this will take time and lots of sitting in one place that currently I am not up for that yet. Please be patient with me. I look forward to participating on here more regularly in the future. ~
0 comments
I have not been on my computer. I went in for a complete right knee replacement on August 2nd 2010 and my recovery from this surgery has been my main focus. Today I measured at 116 degree angle with my leg bent. I was very excited. In addition, I walked up my street, around the corner to the store and back home. This is the furthest I have walked in some time. Needless to say, I am doing better every day with my focus on exercise, walking, and movement strengthening.
In regards to my weight loss efforts. I have lost 170 lbs. and I have about 48 pounds more to lose. Then I will hold my weight for a few months before attempting to lose more, if I even want to lose more at that point. I will have to wait and see.
I have noticed that my taste buds are changing. Foods I used to like are no longer the foods that I enjoy now. I notice this a lot with sweet foods and certain vegetables. Mind you, I am comfortable with my taste buds changing. However I felt since I have observed these changes in likes and dislikes of foods that I should blog it here, in case other folk's have noticed similar effects in their taste buds changing since their Gastric Bypass surgerys.
I have met other Gastric Bypass Patients that have shared that they continued to like what they ate before surgery and that this may be why they put their weight back on.
Moreover I have noticed that my food portions are becoming smaller as I lose more weight and that I am less hungry as I drop the weight. Is this common? Just curious.
Unfortunately, I am still unable to sit at my PC long thus, my visits to this website will be sparce for awhile. There are things I still want to add to this website like my food journal. But this will take time and lots of sitting in one place that currently I am not up for that yet. Please be patient with me. I look forward to participating on here more regularly in the future. ~
Fear can be the biggest enemy...
Jul 24, 2010
07/24th/2010:
I worry about everything. However my biggest concern is my fear of failure. In failure I see a woman that is not allowed to be happy or successful. I have missed a lot of years of living due to weight and fear. One of my goals is to change the way I think and view food. Currently, I am striving to learn mindful eating through my weight therapist one moment at a time. It is not always easy to learn new things however staying in the moment and not projecting into the future or past helps immensely. In this moment I am positive. We cannot look at past failures as a support to one moment of weakness in this moment. They cannot be compared. The past has past and has no merit in this time or new found mind-set.
The future has not arrived yet and cannot affect this moment. All we have is the moment we are in now. Don't let me or yourselves cir-cum to fears as fear sabotages our esteem, confidences, and ability to stay positive and/or on task.
0 comments
I worry about everything. However my biggest concern is my fear of failure. In failure I see a woman that is not allowed to be happy or successful. I have missed a lot of years of living due to weight and fear. One of my goals is to change the way I think and view food. Currently, I am striving to learn mindful eating through my weight therapist one moment at a time. It is not always easy to learn new things however staying in the moment and not projecting into the future or past helps immensely. In this moment I am positive. We cannot look at past failures as a support to one moment of weakness in this moment. They cannot be compared. The past has past and has no merit in this time or new found mind-set.
The future has not arrived yet and cannot affect this moment. All we have is the moment we are in now. Don't let me or yourselves cir-cum to fears as fear sabotages our esteem, confidences, and ability to stay positive and/or on task.
About Me
Rochester, NY
Location
31.9
BMI
Jul 23, 2010
Member Since
Before & After
rollover to see after photo
