31 August 2010
Ok. On to the weigh-in (which I totally anticipated being + pounds):
Now, I am not getting too excited, because it could very well be because of the new scale, but I am going to do a happy dance anyway.
Since I started WW--I am down -15.9 lbs!! YAY!!
Now, I just need to start working out again!
28 August 2010
Yesterday was a disaster.
I am not beating myself up, but I do recognize how crappy I feel today and how the moments of fatty gratification ultimately were not worth it.
Today is a new day!!
26 August 2010
|Farmer's Market Conquests!|
First, we planned the menu at the Farmer's Market--starting with dessert (of course), and the basis of our meal--homemade pesto.
Easy and Delicious Pesto
2 c fresh Basil
1/2 c olive oil
1/3 c pine nuts
1/2 c parmesean cheese
2 cloves garlic
Salt and pepper to taste (important!)
8 servings=5 pts/serving (I know--but it is SO good and good for you!!) I don't know how big the servings are--but we doubled the recipe, so we actually had 16 servings, and I had to freeze A LOT of it!!
|Pre-turning the food processor on!|
|Wow. Fresh and Delicious!!!|
|Grilled Artichoke and Dijon Aoli|
|Grilled tomatoes with Grilled Ciabatta (and fresh basil!)|
|Arugula and vinaigrette|
|Fresh homemade EVERYTHING!! Pasta & Pest|
24 August 2010
(no breakfast--I KNOW.)
Deschutes Brewery : J's number one mission was to have marionberry cobbler. As she put it, "I've been thinking about it for the last year and a half." So, instead of hitting up food carts (hey, I thought to bring her to do something different!), we ate lunch here as soon as she arrived.
|Pretzel and cheesey beer mustard deliciousness!|
|Marion Berry Cobbler.|
I ate 3 pieces of the 6 pieces of a cheese thin-crust, brick oven pizza (the pizza was the size of a dinner plate)
Split the marionberry cobbler that had a scoop of ice cream on top.
Mio Sushi : J LOVES sushi, and L loves it too. I enjoy watching people eat it. I usually get a bento--in the old days I would get tempura. Not this time!
What I ate:
About 3-5 calamari pieces (yes, panko and salt-n-pepper coated/fried) (2-3 dips of some sort of sauce), and several styrofoam, I mean rice, noodles.
Delicious Miso soup.
In my bento: salad with an orange-y citrus dressing; 2 veggie gyozas (probably not healthy), chicken teriyaki, ~1 cup white rice, and veggie teppan (there was tofu in it too--the first tofu I've ever enjoyed!!).
Overall, I don't think I totally sucked a fat one as far as point consumption goes, however, if I am realistic, the dipping sauce for the pretzel and the marionberry cobbler probably were my points allotment for the day. :( Oh well. At least I can workout again starting Friday!!
Today's plan? (i.e. Tuesday)
Breakfast = (I ate 4 perogies--HEY!! I KNOW, BUT--I've been up since 4:30 this morning)... Not sure what we will do for real though... (**I wound up eating one of the leftover pizza slices from Monday's lunch!!)
|Scallops and fries. I ate it all. I know, I know....|
And dinner, if we are back = Roxy's (Hawaiian!!!)
|Roxy's delicious Sho yu Chicken (plate lunch w/ macaroni salad--I KNOW...but SO GOOD!!!)|
Breakfast = ?
|The Oregonian= Grilled Challah bread, Oregon hazelnut butter, Rogue Creamery Blue Cheese, and Marion Berry Jam. YUM!!!!|
She IS the guest!!!
22 August 2010
(*Note that this is a cake recipe--I just made it into cupcakes!)
4 cups mini marshmallows
|All the steps|
2 egg whites
10 ounces diet sprite (I used A & W Dt. Cream Soda)
1 can light cherry pie filling
Heat oven to 350.
Spray 13x9x2 pan with cooking spray.
Layer marshmallows on bottom of pan.
Mix cake mix with sprite and egg whites.
pour mix over marshmallows, then spoon cherries over top of cake. Bake 45 to 50 minutes. Cherries will sink to the bottom and the marshmallows will rise to the top of the cake while baking.
26 cupcakes (actually 24 + a mini bundt cake) = 2pts/cupcake
|See--they are pretty ugly...|
For the batter:
1 white cake mix
1 cup fat free half and half
|Layer 1 & Center Limely-Blob--waiting for Layer 3|
6 egg whites
For the filling:
1 can fat free eagle brand
3 tablespoons key lime juice (+more)
*My personal addition!
Mix the batter ingredients until smooth. Put 1-2 Tablespoons of batter into cupcake pan. Put 1 tablespoon of filling on top of batter, then put 1-2 tablespoons of batter on top. This makes a creamy center inside the cupcakes. Bake at 350 for 15-20 minutes. Top with fat free cool whip.
I got 21 total cupcakes so it worked out to be 3pts/cupcake.
These are delicious. I ate one warm (they will be MUCH better cold/cool), and they are super moist, and not too strong of a flavor--I'd probably go a bit more heavy on the key lime juice next time. Much easier to tell when these were done too! The points might shift a little if one were to use a different cake mix--this one was worth 44 points--or even make them smaller to get more out of the batter. I wanted bigger cupcakes, and I don't mind the increase in points.
|Before it went INTO MY BELLY!!!|
21 August 2010
Well, I do. A LOT.
At the beginning of this year I was lucky enough to join a bookclub with the most amazing women ever. We have met every month (except 1) to discuss books ranging from bodice-ripping and husband poisoning to the Donner Party to an African female detective. It is like a college class taken to a different level with bits of tangent conversations ranging from birth control to our jobs/professions to "ponies." We choose our books a few months in advance because many get their books from the library (and our last book there was only one copy that a few had to fight to acquire!), and we volunteer our homes to host.
I love to host bookclub. And not just because a great amount of wine is consumed (usually averaging one BOTTLE per person, though last night we were pretty controlled!) But I love the opportunity to cook and entertain. I don't have many friends --especially ones who actually live within a reasonable driving distance-- so I don't have the opportunity to have people over as much as I would like (though I think L is ok with it!). I love taking care of my guests, and I love trying new recipes that I don't have to eat myself.
Yesterday was no exception! Bookclub was amazing, our discussions were phenomenal, and I can't wait for September's meeting!
Here are the two new recipes I made for the ladies last night:
8 ounces Pillsbury Reduced-Fat Crescent(s)
16 teaspoons apricot preserves (I used a 3/4 teaspoon measure of these preserves...not a full teaspoon)
Cut each crescent triangle in 2 pieces. Put a piece of the Brie and a teaspoon of the preserves in the middle of each piece of dough, then fold the triangle pieces over one another so you have a puffy little triangle packet. Bake according to instructions on crescents.
16 servings/2pts. each serving
Cheesey Stuffed Musrooms
16 ounces portobello mushroom(s), fresh baby caps, (about 24)
1 cup(s) spinach, fresh, finely chopped
½ cup(s) feta cheese, crumbled (I used reduced fat--it didn't get as melty, but kept the points low and still tasted good!)
¼ cup(s) dried bread crumbs, Panko variety
2 tablespoons scallion(s), chopped
⅛ cup(s) white wine, or reduced-sodium chicken broth (2 Tbsps. white wine I used)
1 tablespoon fresh oregano, chopped, or 1 teaspoon dried
1 teaspoon olive oil, or vegetable oil
½ teaspoon table salt
¼ teaspoon black pepper, freshly ground
2 tablespoons water
**I cooked the mushroom stems with the spinach and some shallots, the olive oil and some added minced garlic--it turned out pretty awesome, so I would do this process again!!!
**Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, wine, oregano, oil, salt, and pepper in a medium bowl.
Return to room temperature before baking.)
About 30 minutes before serving, preheat the oven to 375°F. Drizzle the water around the mushrooms in the pan.
Bake until the cheese is melted and the filling is hot, 15 – 20 minutes. Serve at once.
1 mushroom = 0 pts. (if you only eat one!!)
2 mushrooms = 1 pt.
3 mushrooms = 1.5 pts.
The book club ladies loved both dishes--the Brie kisses, while a pain to make, were a HUGE hit, and barely lasted 3 minutes out of the oven! Overall, I am super happy I made both of these dishes, and will make them again.
20 August 2010
|This is only 1/2 of the screens. Seriously. Heaven.|
I got a cheeseburger.
I wanted the Hawaiian burger with teryiaki and cheese and pineapple, but I just got the cheeseburger...Yay me #1.
I wanted the french fries (SO MUCH), but I got a side salad--and even asked for italian dressing on the side. The salad arrived drenched in salad dressing, but hey, I tried. YAY me #2.
The burger came on this THICK delicious multi-grain flavorful savory toast-ish that of course was drenched in butter. Not to mention, the top 1/2 was coated with mayo. So, I left the burger open faced, and used my fork and knife, and ate the burger on the bottom bread. No mayo. YAY me #3.
I ate the entire salad AND NOT ONE CROUTON. Now, anyone who even knows me a little, knows that me and bread--any kind of bread--are best of friends. I could eat bread ALL DAY LONG. YAY me #4.
I didn't eat the entire bottom bread, but I did eat all the burger. (I probably ate 2/3 of the bread.) YAY me #5.
L saved room so he could order a mud pie while we bowled, and R ordered a Heath Bar shake that she shared with D. It came with a mound of whip cream that made me salivate, but I just drank my fizzy water from my new water bottle that I brought with me to fight temptation. YAY me #6.
So, with all these YAYs, how did my body reward me?
Well, my guts felt like they were being ripped up and stabbed with several knives for several hours...
I guess my insides are enjoying my healthier choices and wanted to remind me that eating greasy, fattening, delectable food is what got me into this predicament in the first place.
So for breakfast this morning I had a stuffed corn muffin (new and improved batch-2 pts), a bowl of kix (1c=1 pt.) 1/3 c milk (.5pts.), 1/2 tsp. butter on the muffin (.5pts.), and a 3 oz. pork loin that L grilled last night before he found out we were going to bowl AND eat. (well, and a coke zero)....
19 August 2010
ARGH. I have been on such a roll. I was going to take the MuscleBlast class this afternoon too. I know that I can do upper body, but I am also wary of this stretching out longer than it has to. I want to start jogging again...I think I will at least take this week off and see what happens. With my friend coming on Monday, I know I will be walking a good amount, so if I do nothing for the next four days, hopefully that will be ok.
And my doctor is the most facetious man ever. And, when I mentioned I "happened" to also be doing squats after he wondered why after just walking and the elliptical I was hurting, I got the look of death.
Serves him right for saying "It looks like we've got a knee" as he was showing me my X-Ray.
At least I don't have arthritis, I have good space in my joints, and basically, my knee is fine.
I just wish it would stop hurting!!!!
|Dear knee, I hate you. Seriously. And, clearly I have too much time on my hands...|
I don't think that will happen the way my luck has been panning out as of late.
18 August 2010
|FINALLY--actually got the portions/servings right!|
8 tablespoons of Nestle Butterscotch Morsels
Melt the chocolate and butterscotch morsels in a saucepan or in the microwave. Stir and mix in the Fiber One until the cereal is evenly coated. Scoop 12 evenly sized haystacks onto a plate. Refrigerate for 30 minutes.
**I ate one before the 30 minutes was up--OMG--it was PERFECT for my craving--sweet, crunchy, chocolate, and the butterscotch wasn't overpowering. YUM YUM YUM!!!
|They turned out to be good-sized too!!|
I went for class #2 today and my friend CN came with me--it was awesome. I feel like I got hit by a bus but I could take someone on in the ring and win. I am definitely going to keep going to this class and make it a priority. YAY!
17 August 2010
16 August 2010
I can't figure out if it is because I am really hungry, or bored, or depressed and gloomy at my job situation...I'd go for a walk but it is hotter than balls here, and I did spend 50 minutes in aerobic activity today--thanks to the trainer who last week offered up an invitation to a trial class this morning at 9am, but, surprise surprise, when I got there at 8:38 and waited until 9:10, I realized there wasn't a class. So I did 30 minutes on a bike (my butt is sore), and was going to do 30 on the elliptical, but my knee started to hurt so I only did 20.
15 August 2010
Recipe by Kevin Gillespie
|Close up in the pan!|
(the anticipated time for making this was 40 minutes--it took L way over an hour--he is very thorough and wants to do things right. It was totally worth the wait!)
6 Servings ~1c/serving--4pts/serving (too good and a solid serving of yummy veggies to be too disconcerting)
Teriyaki Turkey Burgers
1 lb. ground lean turkey
1Tbsp minced garlic (+more)
1 tsp olive oil
1/4 c teriyaki sauce
1/4 c scallions chopped (+more)
1 large egg white
|Pre-bite deliciousness. I took one picture so I could hurry up and take a bite!|
Mix all ingredients together until just combined.
Make sure grill is ready to cook meat. (spray grill with cooking spray--not the actual patties...learned THAT one the hard way!)
Make into 4 LARGE or 5 medium patties (I actually used a scale and made two 4oz. patties and three 5oz. patties.)
Grill burgers until fully cooked about 5-7 minutes per side.
5 burgers = ~5 pts/burger
This my own variation of a WW recipe, and I thought these were excellent. L grilled them perfectly--they weren't too dry--which can often happen with ground turkey. The meat was VERY flavorful with all the added deliciousness, and I had mine with a 1 point sandwich thin and added sauteed mushrooms and onions--totally not needed. L, who normally LOADS up his burger, ate his "naked." YES!!!!!
13 August 2010
Yes, I have a temporary job awaiting me--1926 miles away--for 6 weeks.
I am still totally sad that I didn't get the job. It is a really awesome district. I want to teach. I don't want to leave OR.
I am trying to avoid eating. I want to though. I really want to.
That is all.
12 August 2010
Yesterday I made myself go to a new class (willPower and grace) at the gym, spent 40 minutes in the sun, and then spent the rest of the afternoon/evening getting ready for an interview that I have today.
I realize now that if I am focused on something else and busy (or I go outside), I don't eat as much--or even think about eating/food as much. (Also, if I get in my 1-2 servings of healthy oils I am not as hungry during the day.)
In the past, I would shove food in my mouth endlessly to calm my nerves. I would REALLY like to continue this pattern this morning, but I have been reading the WW message boards incessantly, and love the reoccurring message that I've read: "nothing tastes as good as looking good feels." And it's TRUE! Even though I've had only small losses, I am very proud of these losses. I am very proud of sticking with the gym since April, and being consistent these past three weeks on WW. I have a LONG way to go, and I have to celebrate these little losses. And it feels good.
So even though I am BEYOND nervous and freaking out on the inside, I ate a healthy 4 point breakfast (Thomas' bagel thin (PLAIN!), 1 egg & 1 egg white mixed with veggies cooked in olive oil--zucchini, garlic, mushrooms, and onions), and am going to FORCE myself to go to the gym and take a class at 9. Then at least 2 1/2 - 3 hours more of my morning will be filled with non-eating activities.
11 August 2010
Then, I noticed that (of course) toaster strudels are on the "not that" side thanks to the book of shattering the dreams of food addicts.
So, this morning I woke up with a migraine, and I am doing all in my power to avoid bad habits. I'm having a piece of my cold veggie "pizza" and if I feel better after some Excedrin Migraine I'll make some eggs.
Days like this make the battle less fun.
10 August 2010
* 1 3/4 cups sugar
* 1/4 teaspoon salt
* 1 cup cake flour, sifted
* 12 egg whites (the closer to room temperature the better) (Um, if you are like me, come up with a good system of counting because on several occasions I lost count and had to recount the shells in the sink, and I am worried I didn't even count those right! I let them sit out for at least 2 hours.)
|I was hoping that these were "medium" peaks!|
* 1 teaspoon orange extract, or extract of your choice (I didn't have orange, so I just used vanilla)
* 1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get. (This is super true--and something I learned today!)
12 servings = 3pts/serving
10 servings = 4pts/serving
|Embarrassing to say the least.|
|Out of the oven! My angel food cake pan sucks balls and the only bottle that would fit in the hole was a Hickory Seasoning bottle that is slightly dwarfish and pretty pathetic.|
|A little heavier than I'd have liked...I don't think I reached "medium" peakage.|
|Full tray of awesomeness!!!|
8 ounces reduced fat cream cheese
1/2 c reduced fat mayonaise
1 package Hidden Valley Ranch dressing powder
**I also add dill weed and garlic powder**
chopped veggies to your liking
(I used green onions, carrots (thank you Nelson for the awesome mini-Cuisine Art chopper--it worked AWESOME for this!!), and broccoli. I thought about using tomatoes and green peppers, but I wanted to avoid potential sliminess.)
Preheat oven as per package instructions.
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and
pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. O
Remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing mix (and any other spices).
Spread the mixture over the cooled crust.
Pile the veggies on!!
|Close up with a piece taken out (YUM)|
There is a little bit of excess "sauce," which I think could reduce points/calories by reducing the cream cheese/mayo amounts.
I love this recipe. It is crunchy, yet slightly sweet and slightly salty. YUM!!!
-9.9 lbs. since starting (tomorrow = 3 weeks)
Since starting to be consistent at the gym in April, I have lost 17.9 lbs.
Basically, there are no excuses anymore. Working out, eating better, portion control, and being conscious of everything that goes in my mouth WORKS. Period.
Day by day by day.
09 August 2010
1 pound(s) button mushrooms, about 24 large mushrooms (I am not sure how that many fits in a 1lb package, but whatever. L got me one package with 13 mushrooms)
1 Tbsp. olive oil
*3 cloves garlic chopped
*1 shallot chopped
¼ cup(s) onion(s), chopped (I used red)
¼ cup(s) sweet red pepper(s), chopped (I didn't use these)
10 ounces chopped frozen spinach, thawed and drained (I used fresh that I chopped--probably about 4 ounces of fresh? I suck at measuring though)
2 ½ slice(s) whole-wheat bread, chopped into bread crumbs (No bread--mine went moldy (gross), so I used 1/4 c Italian seasoning Progresso bread crumbs)
1 teaspoon Creole seasoning, or Cajun seasoning (didn't use)
¼ teaspoon ground turmeric (didn't use)
*my personal additions
•Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.
•Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.
•Heat oil in a large skillet over high heat. **This is also where I sautéd the shallot and garlic**Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.
|Also pre-oven--close up!|
13 mushrooms = 1 pt./mushroom (GRRRRR--if I would have used less bread crumbs, it could have been less!)
|Post-baking. YUM YUM YUM!! L even liked them!!!|
4 spray(s) olive oil cooking spray
1 teaspoon Italian seasoning (didn't have this, so I threw some garlic powder and oregano and onion salt in)
1 ½ tablespoons all-purpose flour
¾ teaspoons table salt
¾ cup(s) dried bread crumbs, panko-variety suggested (I used 1 c panko)
2 medium zucchini, about 7-inches each, cut into 4 chunks, then each chunk halved (almost too much--I have extra zucchini slices after I ran out of egg whites and panko)
2 large egg white(s), whipped until frothy (almost soft peaks)
Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 12 minutes. (I forgot to turn them, but they still turned out good.) Use this technique with any summer squash or eggplant. It also works great with thick-cut onion rings or even green tomatoes.
Crispier? Crank oven to 500 degrees and decrease time by 2 minutes. (I did it this way--YUM!)
That said, I know that nuts are good for me. Almonds especially, are an amazing snack that many of my fellow educators stash to eat in small amounts throughout the day. I need something like that. So I am going to teach myself to like nuts. Here is my first attempt!!
1 cup(s) uncooked old fashioned oats
⅔ cup(s) dried cherries, chopped
¼ cup(s) slivered almonds
¼ teaspoon table salt (I used Kosher)
1 tablespoon Land O Lakes Stick Light Butter, or similar product, melted (I used whipped--same points)
¼ cup(s) honey
|Out of the oven!|
In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly.
Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. 8 servings
|A few of these pre-measured bags are headed for the car to have after working out!|
* 1 cup cornmeal
* 1/2 cup flour (I use better-for-bread flour)
* 1/4 cup sugar
* 1 teaspoon salt
* 2 teaspoons baking powder
* 1 cup milk (skim)
* 2 tablespoons vegetable shortening, melted (I used olive oil)
|If tins are filled less, recipe will yield 12 muffins|
Sift and mix the dry ingredients. Add the milk and shortening. After mixing the wet into the dry ingredients add any extras. (I added 2 ears of grilled corn I had left over from the weekend; Krista added sausage--many possibilities).
Pour into greased muffin tins and bake at 350F for 30 minutes.
(I got 11 muffins which works out to 3 pts./muffin--if I had gotten 12 muffins, each muffin would be 2 pts.!!!!) MAKE 12 MUFFINS!!!
Honestly, I could eat the whole tin of these. Delicious. I love the fresh corn addition, and this is my first time using cornmeal--I love how it is still sort of crunchy even after cooked. (At least I hope that is the way it is supposed to be, otherwise I might sound like a total dolt!)
I had one with a Light & Fit yogurt, and it was satisfying and YUMMY!!!
Thanks again Krista!
08 August 2010
As I am digesting, I am kicking myself for merely eating the deliciousness rather multitasking by archiving the experience as well.
This won't be the same...
At The Bite of Oregon:
mini-plate: 5 bean salad with prosciutto & one seared smoked (AMAZING) scallop--shared bites with everyone..
bite of hush puppy
taste of gespacho
skewer of marinated chicken (shared a bite with everyone)
fried spring roll (large) (delicious, but not ww friendly)
1 grilled shrimp
bite of crab meat
bite of mini-shrimp
bite of challah bread, marionberry jam, blue cheese, and hazelnut butter--all grilled. (OMG--I could have eaten about 40 of these sandwiches--delicious!!)(Here is the food cart and menu they offer--check it out!!!)
marrionberry cobbler--no whip cream & no ice cream (YAY ME!) so basically, marrionberries and a biscuit.
At Portland City Grill:
*baby arugula salad with orange vinaigrette with 1 strawberry and some blueberries, and a teeny bit of goat cheese (baby arugula is peppery--my mouth was on FIRE after eating this!-but it was GOOD!)
*3 salt and pepper seared scallops over a bed of delicious creamy risotto with asparagus and spring peas (I EVEN ATE PEAS!!!--super proud of myself, but as L said, I couldn't taste them!) garnished with a few flakes of parmesean cheese.
*A bite of L's halibut cheeks & rice (YUM)
A bite of R's fillet (OMG--that steak was like butter--melted in my mouth--YUM!!!)
Glass of amazing Pinot Noir with dinner
split "Sin" with K--OMG chocolate cakey/saucy deliciousness with crunchy toffee bits hidden inside and ice cream
Two bites of the lavender donuts (OMG.OMG.OMG. YUM)
*these were chef specials for the day/week(?) SO GLAD!!!!
Super full and super happy after dinner--it was awesome going out and having awesome conversation and food with other grown-ups, AND I didn't feel guilty as I ate. I ate slowly, enjoyed what I put in my mouth, enjoyed the atmosphere and company, and I knew that I would workout this coming week, make some meals in advance, and make the effort to do the best I can every day to improve my choices and eating habits.
Pretty darn good day if you ask me!!!
07 August 2010
Today will be a challenge like I haven't seen for a while. This morning L, his parents, and his step sister & brother in-law are headed to the Bite of Oregon for lunch.
And tonight L's friends invited us here. Sure, I could have the king crab legs at 3 points/leg--but I AM UNEMPLOYED. ARGH. If I liked chili I'd have the scallops. L said I should have the pork tenderloin, but that is something I can have at any time (well, you know what I mean). I think I am leaning towards the Dungeness Crab Stack Salad though...we'll see.
The plan was to get up early (or normal if you live in my body), go workout, have a filling breakfast, and then head to the Bite armed with no hunger.
The problem? Well, I've been up since 3AM. I think I fell asleep for 20 minutes on the couch, but other than that, no extra ZZZZs for me. I am exhausted. I can't get enough together inside to workout, AND I can't let enough go in order to take a nap before we leave!! AWESOME!
06 August 2010
So it is a day-to-day battle.
I have noticed that I feel very different if I don't work out. I am lethargic, down, and much more sluggish--and not from doing anything either--I am taking full advantage of this summer for the first time in three years as an educator. Being unemployed doesn't help with the "down-ness" I experience, but I can combat it with working out. Two problems get in my way at times--1. Motivation and 2. My knee pain. Motivation is a daily battle. As I type this I should be putting my shoes on to drive to the gym. And since going to the doctor last week, I have been taking it easy--I haven't walked/jogged for the C25K program, haven't hit the elliptical, and yet I still have pain. Which is frustrating in itself because I was finding a good place--I was being consistent, I was motivated by just proving to myself that I could do the program and succeed, and I had begun to change my eating habits. I worry that my knee won't ever feel right--and worse, that this is just some excuse my whacked-out brain has come up with to help me avoid what is good for me.
So I fight. I will go to the gym and lift weights. I won't do legs (even though I want to), and I will come home and do yoga. I ordered my 2 favorite yoga programs on DVD (I used to have them on VHS, but you know how technology is--and I think they got sold in the "entire life" garage sale I had before moving out here three years ago). Sara Ivanhoe is down-to-earth, not too granola-cruncher-ee, and even though the fat gets in the way of my flexibility, I don't feel like she is judging me or being condescending. Yes, I am aware that I am watching this--I never said I was sane!
So, enough procrastinating. I am off to kick my muscles' asses.
|New video to try today!|
|Love this one--VERY relaxing.|
|Fat burning yogs=holy sweaty and leg workout! (Joy of Yoga = good for beginners)|