Greetings from the faraway lands of third year of
residency. I’m busy. This is the fourth month in a row that
I have to get to work at 5am. I took advantage of the business to put myself on a diet and start exercising
to keep myself sane. And I lost 15
pounds.
I was never fat, but as happens to most of us, I used to be
much thinner. A couple of months
ago, I was reading the 2011 Medscape survey of practicing OB GYNs across the
country. I was shocked at how few
docs in my age group exercised and that almost 40% of all OB/Gyns were
overweight. As I am now half done
with residency and starting to prepare for life as a practitioner, I want to be
healthy and have good habits.
It is amazing how much more energy I have back at my high
school weight. Exercising is
easier, and eating vegetables, lean proteins and whole grains doesn’t bottom me
out, so I spend less time feeling like I got runover by a Texas truck. People at work ask me how I lost
so much weight, and really the answer is simple. I downloaded an app for my phone called Lose It that helps
you track your daily caloric intake.
I ate between 1300-1500 calories a day for 2 months and exercised.
Now I’m trying to keep a happy balance. I am back to a 2000 calorie diet, but
keeping healthy habits that got me here.
Still, this girl can’t cut out dessert. So, here is something delicious and rich, but less dangerous
than two dozen cookies. I
figure that each of these fudge pops is about 120 calories apiece, but made
only from real ingredients. And they couldn’t be easier. No guar gum or any of that crap.
Luscious fudge pops
4oz high quality dark chocolate (I just love Callebaut and
you can buy blocks at Whole Foods)
1 12 oz can fat free evaporated milk
2 tbsp brown sugar
1 tsp vanilla
Popscicle molds (we bought ours at Target)
Cut the chocolate into fine shards or small pieces. Over a simmering pot of water on medium
heat, place a well fitting bowl with the milk and chocolate. Whisk continuously until the chocolate
is completely melted and the mixture is smooth. Whisk in the sugar and the vanilla and pour the mixture into
your popsicle molds and freeze until hard, about 4 hours or more. To dislodge, run the pops under warm
water for a few seconds.
