12 Reasons why I love Epicure Selections let me count the ways...

Written by Linda Gauthier

As an independent consultant for Epicure selections, I not only have the privilege of working with like-minded, excited and honorable women and men who truly believe in our products, but all the people I have met are enthusiastic about what they do, whether it is part-time or full-time.
They are happy, positive and motivated to tell people about products, share recipes, share their success as well as their hurdles, they help each other through the rough spots, and let's face it, when you are working by yourself creating your own business, it can be daunting and it is nice to hear that you are not alone.  This goes for all entrepreneurs, whatever their business.  
Epicure Selections do not only have a great business model, but the support and the products speak for themselves.

I had used Epicure Selections products for over 10 years prior to becoming a consultant.  I had signed up once before, but at that time it just was not the right time for me to do the business as I was not in the right mindset.
Just like my weight loss, I had to be in the right mindset to make things happen and I believe this is my time to do so.

So on to the 12 reasons why I love Epicure Selections;

1. The variety of products, as you can see by our current catalog 

2. The endless possibilities of mixture combinations.  For example, while a product may be marketed as a dip, that definitely is not its only use.  Take a look at this link and find out why I say they support us and our customers in so many ways.

3. The quality is beyond compare, as far as I am concerned.  The integrity with which the products are produced is top shelf and the price you pay is affordable.

4.  The pride I feel, when I can prepare a meal, knowing there are not a lot of fillers, additives or MSG in the food I am serving to my family and friends.

5.  The simplicity of being able to prepare a meal that appears to be difficult, but in reality has only required a few simple ingredients, because I do not have to go out and buy 20 different herbs and spices, they are already in the blends.

6.  The ease with which I can try ethnic dishes, because the spices have been combined for me.  So if I want to eat food from Spain one night I can, and then I can be eating a meal from Thailand or China the next night, all the guess work is taken out of it.  I know the flavours are correct and authentic.  If you go to the link, and look at page 23, you can see what I am talking about.  
The Epicure Test kitchens have made sure of this, and the research has all been done for me.  Making me look like a gourmet cook... eazee peazee !! 

7.  When do I get to the reasons why you, as a customer, would like Epicure Selections?  Well, that's going to be shown to you in the next 5 reasons.  The recipes and the variety that is available to you.  All of these recipes and many more can be found on my website.
I have tested all of the following recipes and they all fit with my new eating style and the flavours are yummy!!!



8.  Chicken Fajitas

Delicious fajitas your whole family will love in just minutes!

Makes 2 servings
Prep Time: 5 - 8 minutes

Cook Time: 5 minutes

Ingredients

2 Tbsp (30 ml) Epicure's Fajita Seasoning
2 — 5 oz (142 g) boneless, skinless chicken breasts, cut into strips
1/4 onion, thinly sliced
1 bell pepper, cut into strips
1/4 cup (60 ml) canned black beans, rinsed and drained – optional
Instructions

1. Combine Fajita Seasoning, chicken, vegetables, and beans in Epicure's Silicone Rectangular Steamer. 
2. Cover and microwave on HIGH for 5 minutes.

Per Serving : Calories 220, Fat 4 g (Saturated 1 g, Trans 0 g), Cholesterol 80 mg, Sodium 160 mg, Carbohydrate 13 g (fiber 5 g, Sugars 3 g), Protein 32 g.

Tips: Serving Suggestion: Serve wrapped in warm tortillas with prepared guacamole and your favourite prepared salsa.

9.  Epicure's Margherita Fish





Makes 4 servings
Cost Per Serving: 2.27

Ingredients

1 cup (250 ml) crushed or diced tomatoes
2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
4 — 6 oz (170 g) cod fillets, or any firm white fish
Epicure's Sea Salt, to taste
Epicure's Black Pepper, to taste
1 Tbsp (15 ml) olive oil
Instructions

1. Mix together crushed tomatoes and Margherita Sauce Mix in a microwave safe dish. Microwave on high for 3 - 4 minutes, stirring every minute. Keep warm. 
2. Season fish fillets with Sea Salt and Pepper. Heat Epicure's Eclipse® Coated Frying Pan over medium heat; add olive oil and saute fish until both sides are browned and the fish is just beginning to flake. 
3. Place fish fillets on serving plate and top with prepared Margherita sauce.

Per Serving : Calories 290, Fat 14 g (Saturated 2 g, Trans 0 g), Cholesterol 105 mg, Sodium 210 mg, Carbohydrate 6 g (Fibre 2 g, Sugars 0 g), Protein 35 g.

10.  Curried Butternut Squash and Apple Soup






Squash is packed with phytonutrients (carentoenoid) – an antioxidant important for anti-cancer properties.  Squash is also an excellent source of Vitamins C and A, and rich in potassium, which helps lower blood pressure.

Makes 6 servings
Cost Per Serving: 1.28

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

1/4 cup (60 ml) butter
2 cups (500 ml) finely diced onions
1 1/2 Tbsp (25 ml) Epicure's Curry Dip Mix
1 tsp (5 ml) Ginger (ground)
4 cups (1 L) prepared Epicure's Chicken Bouillon
2 lbs (1 kg) butternut squash, peeled, seeded and cut into chunks
2 apples, peeled, cored and diced
1 cup (250 ml) apple juice
Epicure's Sea Salt, to taste
Epicure's Black Pepper, to taste
Instructions

1. Melt butter in Epicure’s Pasta Pot. Add onions, Curry Dip Mix and Ginger. Cook, covered, over low heat until onion is tender, about 5 minutes. 
2. Add Chicken Bouillon, squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender. 
3. Working in batches, purée solids in a blender or food processor. 
4. Return purée to pot. Add apple juice and heat. Season with Sea Salt and Black Pepper. Garnish with grated apple, if desired.

Per Serving : Calories 230, Fat 9 g (Saturated 5 g, Trans 0.2 g), Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 34 g (Fibre 7 g, Sugars 15 g), Protein 6 g.

Tips: Creative Cooking: Try Epicure’s Apple Pie Spice instead of Curry Dip Mix.   I have also used the Mango Curry Dip Mix  with wonderful results.

11. Epicures Hot and Spice Baked Yam Fries





A better burger companion than fries! One of our most popular recipes.

Makes 4 servings
Cost Per Serving: 0.82

Ingredients

4 large yams, scrubbed, unpeeled and cut into thin wedges
2 Tbsp (30 ml) vegetable oil
1 Tbsp (15 ml) Epicure's Louisiana Hot & Spicy Dip Mix
Epicure's Sea Salt, to taste
Epicure's Black Pepper, to taste
Epicure's Red Garlic Sansel™, to taste
Instructions

1. Preheat oven to 425° F (220° C). 
2. Toss yams in oil and Louisiana Hot & Spicy Dip Mix and place in a single layer on Epicure's Baking Sheet lined with parchment paper. Coarsely grind Sea Salt and Pepper overtop. 
3. Bake for 20 minutes. Turn yam wedges over and bake an additional 15 minutes, or until potatoes are crisp and golden. Sprinkle with Red Garlic Sansel™ and serve hot.

Per Serving : Calories 230, Fat 7 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 39 g (Fibre 6 g, Sugars 12 g), Protein 4 g.

Tips: Creative Cooking: For a twist, try Epicure's Cajun Seasoning instead of Louisiana Hot & Spicy Dip Mix.

Make these using our new Crispy Chip Oven Baker available on page 13  take a look easy low fat fries and crispy yummy!!


12.  Cardamom Scented Peaches and Oatmeal.






When I was doing all of my canning this fall, I tried this and it is to die for, especially on a cold winter morning when you long for spring.  When I was canning the peaches I added the cardamom to the light sugar syrup I was preserving them in, and then processed them in a water bath to seal as per normal.

Cost Per Serving: 1.00
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

3 cups (750 ml) water
2 cups (500 ml) oatmeal flakes
1 tsp (5 ml) Epicure’s Cardamom Seeds
1 — 14 oz (398) can sliced peaches, juice reserved
Instructions

1. Bring water, oatmeal, Cardamom Seeds and peach juice to a boil in Epicure’s 12-cup Multi-Purpose Pot. 
2. Simmer on medium heat for 5 minutes, stirring frequently. 
3. Divide oatmeal between 4 bowls and serve with peaches. Sweeten to taste.

Per Serving : Calories 350, Fat 5 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 70 g (fiber 9 g, Sugars 12 g), Protein 13 g.

So now I have given you the reasons why I love Epicure Selections, or at least the top 12 off the top of my head.  I could go on, and on about the reasons I feel proud to be an Epicure Consultant, but I don't want you to bore you.  My hope is that you will become curious enough to try it for yourself, and talk to me about buying it or becoming a consultant yourself.  

Until we talk again, which will be within the next couple days, take care of yourself and be happy.  Surround yourself with positive thoughts, and people, enjoy your family, I know I will.  Have a great day.  Talk to you soon.
I love this picture it reminds me of the years of joy around our kitchen table with family and friends.

The Day of Reckoning is here, fear has been an obstacle but it must be overcome...

Written by Linda Gauthier

This morning I woke up determined I was not going to put any more obstacles in my way.  I have been building up this fear in my mind of climbing on that scale and finding I have taken 2 giant steps backwards.  Today is the day I face my nemesis head on, armed with my first cup of coffee, a prayer to the heavens and a deep breath, I venture forth to face my enemy.  Cautiously, I approach its cave (the washroom), with trepidation I approach, poking it gently with my big toe, no reaction.  Maybe it is asleep, quick poke it again, stand on it, get it while it is down, maybe it won't register the full measure of my fall from grace.

Gulp, step, sighs, hey that's not so terrible...

I'm down a whopping 1.4 lbs, mind you that is probably because of the flu and definitely not my good behavior.  Tons of excuses went on this season and I expected to be punished for my indulgences.  You can only say "Oh this little tart won't hurt, it's small; this mouthful of cheese dip is ok, it's protein right?  Chips? Sure, I need those, apply them right here to the hips", so many times before fate comes up and slaps you in the face with a reality check.  As I've said before, old habits are really comfortable, and easy to slip back into.  Like that big old baggy sweater, feels great and comfy but looks like ----, well you know!!

So today I am concentrating on setting an exercise regime, and making sure I have it scheduled so I don't procrastinate.  Making sure I have all the ingredients for my menu and making my Weight Watchers soup, which, according to the recipe, has zero point value.  Zero is good!! I have also adjusted my daily allowance of points.
According to my calculations, (using the calculator found on the sidebar of my blog), taking into consideration my age, height, weight and present sloth-like exercise regime I am allowed 26 points a day.  Seems like a lot to me, but I will use that guideline. 

I have also decided that I will either be walking or running or dragging myself around the Victoria Times-Colonist 10K Run, on April 28, this year.  Now that I have put it out there, I have to do it, much like when I started my diet adventure.  I am now committed, or I probably should say "should be committed", because if you know me, I'm one of the original founders of a club known by the  name; "Exercise and I Don't Mix Club".  I have until recently been more of a "Gin and Tonic Club Girl", but onward and upward. The Gin and Tonic, will have to wait until after the 28th of April.

So enough of the pithy banter and onto what you came for, the recipe.

WEIGHT WATCHERS ASIAN ZERO POINTS SOUP


Makes 10 cups

6 cups vegetable broth (I used 6 cups water and Epicure Vegetable Broth)

2 cups bok choy, chopped 
2 cups Chinese/Napa cabbage, chopped 
1/4 cup fresh ginger, thinly sliced and julienned
4 oyster mushrooms, sliced thin (I used Button mushrooms )
Optional 2 star anise, kaffir lime leaves and lemon grass for a more authentic Vietnamese flavor.  I usually put these ingredients in an infuser for easy removal at the end of cooking time.
2 cups scallions / green onions 
8 ounce can of sliced water chestnuts, drained
1 red pepper, halved, cored, each half cut into three sections lengthwise, each section sliced thin crosswise 
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (this is a lot, this soup has some heat, if you don't appreciate that, start with 1/8 teaspoon 
2 cups snow peas 
1 cup fresh bean sprouts
2 tablespoons soy sauce (I used Ponzu, a light soy sauce, less sodium 17%   whereas regular soy sauce is 48%)
1/2 cup fresh chopped cilantro save some aside to garnish bowl
Bean sprouts and red chili slices fresh for garnish you can also add some fresh scallion or green onion as part of the garnish.
1 lime, squeeze lightly over soup. 

OPTIONAL BUT TIME-SAVING TIP    Bring the water to a boil to make broth before adding veggies.  In addition, your veggies will remain brighter in color, and are not overdone when your soup is ready for serving.

Collect all the vegetables except the snow peas and bean sprouts in a cold large pot or Dutch oven. When these vegetables are prepped, add the hot water or broth, cover and bring up to boil. Let simmer for about 5 minutes. Add the bean sprouts and snow peas, cook another 5 minutes. Stir in the soy sauce and cilantro.  Remove Star Anise, lime leaves and Lemon grass

At the table I add more bean sprouts, cilantro, slices of red chili and a squeeze of lime, a few more pieces of scallion, now slurp and enjoy!!!  I bet you will have a big smile on your face after you have enjoyed this meal..  Save rest for lunches or snack later in week.

NUTRITION ESTIMATE
Per Cup: 69 Cal 
Weight Watchers 0 point

All these vegetables are 'free' vegetables in the Weight Watchers guide, and there is no added fat, no starchy vegetables. 
According to the Weight Watchers folks, you can add a protein to a cup of soup:

2 ounces cooked shrimp, Weight Watchers 1 point
2 ounces scallops, Weight Watchers 1 point
1/2 cup firm tofu, Weight Watchers 1 point
2 ounces cooked white chicken meat, Weight Watchers 1 point

Salmon Cakes, New Menu and getting back on track...

Written by Linda Gauthier

Salmon Cakes with Dill and Parsley, topped with Garlic Aioli

Here is a recipe not on the menu this week, but it is one I like to make.  It's quick and easy. 

Ingredients

For the salmon

1 lb salmon, baked and flaked
1 egg
1 1/2 Tbsp mayonnaise
1/4 cup bread crumbs (I used water crackers)
3 cloves garlic, minced
2-3 tsp fresh dill and parsley finely chopped 
Salt & pepper
1 Tbsp oil for frying

For the Aioli

2 Tbsp mayonnaise  (I often use low-fat Greek Yogurt rather than the Mayo)
1/8 cup lemon juice (about 1/2 lemon)
Epicure Garlic Aioli
Salt & pepper to taste

Instructions

For the Salmon Cakes

Combine all ingredients in a bowl and mix to combine.
Scoop out about 1/4 cup of mixture and shape into a small patty.
Refrigerate for at least an hour.
Heat oil in large pan.
When hot, add salmon cakes, cooking for about 3-4 minutes per side.

For the Aioli
Whisk together all ingredients until smooth.

Serve with a green salad and possibly green beans and you have a light, healthy meal.

The flu has made a visit to my home this week, not a welcome visitor I must say.  Just like good old Uncle Martin, who comes for a 2 day visit, and is still here a month later, we are getting a little grumpy about this visitation!!!
As a result I have not been able to update my recipe links or write further articles for my blog, so please bear with me.  I should be feeling better in the next couple of days.  I thought I'd leave you with a little laugh and hope Mr. Flu leaves you alone, he is a nasty one.  Have a great day and keep smiling.

                       

Tourtiere our Christmas Eve Tradition

Written by Linda Gauthier

When I was a child, we never had Tourtiere, my background was English and Scottish with a pinch of Welsh thrown in for good measure, so I grew up eating and having traditional English meals with the occasional foray into the exotic world of restaurant American Chinese food.  However, when I met my husband and we started our own family, my tastes and cooking abilities had evolved substantially.  My husband was born and raised for the first part of his life in Quebec, and as he puts it, when he was 15, he emigrated to Canada. 
However, to me tradition is very important and I was determined that my children know some of his family traditions.  Some, like poutine, have fallen by the wayside.  Neither of us were terribly fond of this concoction, good, though rather stodgy and calorie-laden for my liking.  It has been claimed, by some, to be our national dish.  I'm sorry, but I think we can be far more creative and have far more wonderful dishes to hold up as our national dish.  Chips with gravy and squeaky cheese curds poured over them is good folks, but National Dish??  I say more regional than national.    Rant over!!

However, I found the building of our family tradition around the baking and eating of the Tourtiere on Christmas Eve truly enjoyable, and looked forward to, by all of our family.  So much so that my daughter, who now lives in Newfoundland, cried her first Christmas away because she could not find all the ingredients she wanted for the Tourtiere or my Sage and Sausage Stuffing.
The warmth and memories we all create with our traditional foods brings us closer when we cannot be together, it warms our souls and floods our memories with the smells and tastes of our childhood and happy times.  I'm sure her new traditions, which will evolve with the inclusion of old and new from the people she loves and shares her life with, will become as valued to her as the ones that evolved in our family.

Tourtiere

This year I used the Weight Watchers Pastry I wrote about earlier.

The filling for my recipe is as follows:

Because we did not have a lot of family around this year, I made the Tourtiere in small loaf pans that would serve 2 to 4 people, dependent on serving size.  For the buffet, I cut each Tourtiere into 4 small servings. 

Tourtiere ingredients:

for 2 large deep pies or 2 small loaf tins and 1 1/2 dozen deep tarts.

1/2 lb veal                            this year I used ground turkey  in an effort to reduce fat and calories
1/2 lb lean hamburger
1/2 lb pork                            this year I used ground chicken  in an effort to reduce fat and calories
4 large potatoes, grated, pat dry with paper towels keep covered 
    to limit potatoes from changing color.
1 cup grated carrot
sea salt, fresh ground pepper, grated fresh nutmeg to taste.
1/4 tsp sage
1/4 tsp parsley
1/4 tsp thyme
thickening agent:  flour, cornstarch, tapioca flour etc.  I used a sprinkle of flour over the top of the meat, so that the juices are thickened as it cooks.
Brown your meats lightly, drain oil and grease from meats.
remove from heat stir in your herbs and spices.
let cool slightly add potatoes and carrots
press into pastry shells
top with pastry
seal and decorate give a light brushing with egg wash.
Bake at 425 degrees until brown and golden with meat juices bubbling up through top slashes.

I make a separate gravy from the meat juices for those who like a gravy with the meat.  The Tourtiere is a solid meat pie, with a lovely flavour.  The nutmeg really enhances the meat flavours.  Originally, a Tourtiere was made from wild game, so it would have contained meats like pheasant, venison, rabbit or boar, and grouse or partridge.   I noticed that someone was asking what the weight watchers point value is for Tourtiere.

For a single serving, 17 ww points per pie serving, if you have small servings such as a slice from the small loaf pan it would be 1/2 that. I have been able to ascertain this by adding the ingredient totals and then dividing them by portion. 

Hope you enjoy this recipe, and maybe, just maybe, incorporate it into your traditions.





Relax, enjoy and relish the memories.

The Taste of the Big Easy

Written by Linda Gauthier

Etouffee

I made this dish for my boxing day feast, as a nod to the fact that, a couple of my guests had lived in Louisiana for a time, and I thought it would be a complementary dish for the rest of the menu.

What is Etoufee? A spicy tomato broth with crawfish or shrimp, served over rice.  A true Cajun comfort food.








Ingredients:
1 pound large shrimp, cleaned
Salt and Pepper, to taste
olive oil
3/4 cup water
1 teaspoon all-purpose flour
1 teaspoon salt
1 pkg Epicure Selections Jambalaya 
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
2 garlic cloves, minced
1 onion, chopped
1 tablespoon parsley 
2 slices lemon 
1 tablespoon green onions



What’s next:
Season shrimp or crawfish with salt & pepper, set aside.
In a medium saucepan, place oil & saute onion over medium heat until tender. 
Stir in flour gradually, Jambalaya mix, mix well.  Add water, lemon, tomato paste & garlic.  Cook on medium-low for 20 minutes.  Add a little water if it starts to stick. 
Add shrimp & cover saucepan.  Cook for 8 minutes. 
Add green onions & parsley & cook for 2 minutes. 
Serve over rice & you’re ready to do it up New Orleans style!

Pour yourself a cool one, flip on some Zydeco and take a little vacation to the "Big Easy" enjoy.

Cranberry Glazed Ham

Written Linda Gauthier



This is a very simple recipe and basic, but boy, does it taste good!!

Choose your cut of ham.
Make a mixture of Dijon mustard, and brown sugar
Pat the paste on your ham.
Take 1 jar of Epicure selections Cranberry Sauce, or use your own homemade cranberry sauce, (you require a cranberry sauce which is not too sweet)  The Epicure Cranberry sauce is ideal, is slightly tart and has delightful flavour.
Place this over the mustard mixture already on your ham, coat the ham.
Place in pre-heated oven of 350 degrees bake until crispy and juices 
run clear, add additional cranberry sauce through the cooking process.

Food for thought.......

 Written by Linda Gauthier

I say Eggplant, you say Aubergine, whatever you call it, it's darn good and good for you!!!

Here is the food,

Eggplant Au Gratin with Baby Spinach

Ingredients:

1 med size eggplant
1 jar Italian tomato sauce
2 tbsp Epicure Sun Dried Tomato
1/2 of a medium cooking onion
2 c spinach (washed and stems removed)
1/2 c to 1 c grated Pecorino  Ramano cheese  amount depends on your taste

Method:

1. Slice eggplant into slices 1/2 inch thick
2. Sprinkle 2 tbsp Sun Dried Tomato over Eggplant
3. Chop onion finely
4. Sprinkle over eggplant
5. Place spinach over eggplant
6. Pour tomato sauce over mixture
7. Place in pre-heated 375 degree oven
8. Bake for 15 minutes
9. When bubbling, remove from oven and top with half of the cheese replace in oven continue to bake, aprox 15 minutes more. 
10. Remove from oven once more, sprinkle rest of cheese,place in oven to melt 5 min.   
11. It is now ready to serve.     
12. This dish is a total of 13 ww points.

Here is my finished dish, served with roasted beet, red onion and orange salad, topped with toasted walnuts and Epicure Balsamic Vinaigrette Dressing.

And now for the thought:

I have been having a real hard time getting back into the routine of writing, so yesterday I sat down and had a talk with myself, and self gave me a few interesting answers to my questions.

I have realized that I require structure.  I knew I was a list maker and a to-do person, but I had not actually come to the realization that it was a personal requirement for most activities in life.
  
When I sat down to give myself a shake and ask myself what the heck was going on, these where the answers I came up with:

a) I had not sat down and made a list of goals, or created a menu to start the month off with... "So?" you say.  Well, what I was doing was floating around, drifting like a leaf in a puddle of water, not having any particular direction to focus on, the result being that I was just bopping from here to there with no particular goal and achieving nothing.   
Realization #1;  Meandering not good, keep focused and on track.

b) I also realized that I was beginning to think I had reached my goal and I was relaxing.  What I was actually doing, was returning to old habits.  I had been too confident that I had my new lifestyle down pat.  Wrong!  Old habits, lifelong habits are comfortable, and easy to fall back into.  Until you are sure of them and have a firm handle on them, you must remain vigilant.  I am not saying that this applies to everyone, but to me, it certainly does.  It's like seeing that old boyfriend and all the old feelings and the warm and fuzzy memories start up, but you forget about how wrong you were for each other, the pain it caused you.  Remember the pain and you'll be better off.
  
Realization #2;  Over-confidence is not a good thing, keep your confidence in check, if you're going to splurge, okay, but be sure you have your return back to schedule plan in place.

c) This isn't a diet that you follow for a period of months, days etc, it is a change, a permanent change in lifestyle, and therefore has to become part of you.  I have to view it as the way things are, not a temporary situation to deal with and then move on.  I have to look at food and my behaviours, being sure to recognize why I am craving something or falling back into my old ways.  What I have to recognize is why do I want this, am I really hungry, or am I bored, or thirsty, or mad with myself or my husband, or is it something else entirely?

Realization #3;  Recognize my demons and don't try to bury them with food, face them and meet them head on.

d) When I truly look at myself and the barriers I sometimes place in front of me, it is as if I am deliberately testing myself.  Setting myself up to fail, instead of forgiving myself and moving on.  One slip does not make me weak, one indulgence does not make me any less determined, but when I allow the slips and indulgences to continue and to mount up, to undermine my determination, they do become a weakness, followed by, in my case, at least acceptance that "yeah, you can't change, that's the way you are; you were born to be this way; who are you kidding? you will always be overweight."

Realization #4;  Get rid of the whiny little kid voice that sometimes likes to ride on my shoulder and undermine my resolve.

So, the outcome of the conversation with "self" is; she gave me a swift kick in the posterior and said to smarten up, and get on with it, so here I am.  Sounding a little crazy, but I am here, and I am getting back on this horse, so I guess the morale of the story is the following quote from Albert Einstein: 

Not that I could ever be compared to Einstein, but "self" sometimes seems to know a few things.  If only I would listen to her more often.

Have a great day, and remember it never hurts to sit down and have a serious talk with "self".  We all know what is right for us, we have just forgotten how to listen to our "self" and sometimes need to hear the hard truths which no one else will tell us.

Talk to you soon.