Half way there!

Actually, more than!  I had originally thought that this C25k program was nine weeks (I think once upon a time I was using a nine week program), but the program I am using now is only eight weeks.  

This morning I finished week 5 day 2!  I'm definitely getting to a point in the program where it's not "easy".  I'm trying to get into a routine so that I complete each week of training during the calendar week.  Sunday is day 1, Tuesday is day 2, and Friday is day 3.  Week 5 day 3 is a 20 minute run with no breaks.  I'm nervous about it, but as the little engine that could says, "I think I can!".  Pssh, I know I can!  Friday here I come!

It's helping that I have the right attitude.  I really am enjoying my runs.  It's not a chore to go out and get my workout done, and even if I struggle, I feel great afterwards.  So much so that I've upped my goal... 10k here I come!  I downloaded a program that is just the continuation of the C25k program.  So I'll be staying on my current pace for the 5k (which Sakief and I run officially on December 5), and then continue on afterwards.

Sakief has just started training for a marathon.  I think I owe some of my "success" to my competitive side.  Not that I ever want to run a marathon (seriously, never, if I say something crazy about running a marathon, slap me), but if he's running and doing well, then I want to be too!

Only 10 runs left until I finish the program, ahh!!

Eggroll in a Bowl

Sounds a little silly, doesn't it?  But this recipe is easy, tasty, quick, and potentially very versatile.

One of the issues everyone runs into is time and energy.  We're running late, it was a long day, blah blah blah, and now we don't want to cook dinner.  Usually when that happens you order a pizza, or Chinese, or something else that you don't really want to eat when you think about it. But it's easy, it's tasty, and you don't have to do anything but sit on the couch and wait for it to show up.

This is one of those recipes that can fight back.  It literally took me 10 mins to make, and when you might be craving Chinese, it's a pretty good substitute.

Ingredients:

12 oz uncooked ground sausage (I used the light pork sausage from HEB)

1 bag unprepared cole slaw (cabbage and carrots)

1/4 cup low sodium soy sauce

2 Tbsp chopped garlic

1 Tbsp minced ginger

Directions:

Cook sausage in large skillet and drain fat.  Add cole slaw, garlic and ginger and cook until veggies start to become soft.  Add soy sauce and make sure it is fully incorporated.  Serve.

That's it!  

Here's why I think it could be so versatile too... you don't have to use pork sausage, try chicken, or turkey, or veggie sausage if you like.  I also think if you make it without meat, and add more veggies (like bean sprouts and mushrooms) it would make an awesome side, especially if your main dish is something with an Asian flare (or just great to serve something saucy over instead of rice!).

Tonight I'm attempting a shrimp and "grits" recipe (cauliflower can be used for anything!), so if it's not a total flop, expect to see it here soon.

I finished up week 2 of running today.  The original plan was to finish Friday or Saturday, but Friday I ended up busier than I expected, and yesterday I woke up feeling like crap (thank goodness for peppermint tea and Sakief, I rebounded like a pro).  The weather this morning was AMAZING and it felt really good to run outside.  This is the first run I've had where I just felt good all around, and I think I may have actually enjoyed myself *gasp*.  I feel more than ready for week 3 which significantly bumps up running time, and plan to kick myself out of bed early on Tuesday to get it done before my day starts (here's looking at you Sakief).

Week 1

As has been well documented here, I am not a huge fan of running.  I've stopped and started and stopped and started for years.  It's hard for me and I just don't particularly enjoy it.  This time is no different, though I'm really trying to change my attitude and be more positive.

Day 1 (Monday) wasn't so bad, so getting up and run for Day 2 this morning wasn't a problem.  I even found that Day 2 was already a little easier than Day 1.  I found that I didn't need/want to look at my phone to see how much time I had left.  I just went for it.

Just after I started today's program, an older gentleman came out to the pond where I was running to stretch, walk, and enjoy the AMAZING weather we are having (oh please, oh please, oh please weather be like this in 360 days!).  I said "good morning" as I passed him the first time, and then basically ignored him (and vice versa) until I was on my cool down.  He stopped me and said (in fairly broken English, which made it so much nicer that he wanted to talk to me) "50 years I have walked or ran everyday, so good for you" and smiled.  I thanked him and as I walked away he repeated himself and smiled bigger.  Thanks for the boost sweet man.  It wasn't just what he said, it's what I heard, "keep going!", as if this total stranger was proud of me just for trying.

And so with that added motivation, I know I can do it.  Day 3, here I come!

Maybe I'll Try Again

Way too much has happened since I last blogged (FEBRUARY!!) to catch up in one post (or any post), so let's just pretend you know everything that has happened in my life over the last seven months (I'm an open book, you probably do).

After seeing my friend Erica in New Orleans, I was inspired to start blogging again.  Basically if anyone ever tells me that they enjoy my writing, it's probably going to be enough of an ego boost to make me start doing it again.

Tomorrow is day 1 of retraining for a 5k.  Sakief found a race in early December, so I should be able to finish a C25k program before then.  He starts training for a marathon soon, so he promises to help me get out the door to run.  I'd hate to have a repeat of my last 5k (ow).

No recipes to post at the moment, though I apparently have three draft posts from February (sigh) that are all recipes.  I feel like I need to make the food again before I can go back and finish the posts.  At least I know what's for dinner... 

Hopefully this means I'll start cooking more often too.  Sakief loves to cook, but I don't feel like I've been pulling my weight in the kitchen recently.  

Wedding diet is in full effect with 20 lbs down.  I haven't been on the scale since before La's wedding, too much traveling, but I feel good, and know when I get back on the scale it will be a number I approve of.  I only have to skrink myself at least two dress sizes... damnit bridal moment.  I just had to fall in love with a discontinued dress.  That aside, the weight loss is for me, not the wedding, and for continued health.  Sakief is the greatest support system, as per usual, and with him by my side (duh) I can do anything.

P.S. If you don't have a FitBit, you probably should.  Just saying.  I've never walked more in my life.

Chicken, Broccoli and Garlic Kebabs

I borrowed this recipe from kissmysmoke.com, and it's awesome and easy!  I haven't yet gone crazy on here about my newest cooking tool, the Cuisinart Griddler, but if you don't have one you should. It's basically a George Foreman grill for adults.  Sakief and I use it for everything these days it seems.  It has removable top and bottom plates that are dishwasher safe.  They are also reversible flat and ridged so you can use it as a grill, panini press, griddle, etc.  The point is, that I used it to make these kebabs, and, wow, so quick! And so nice for those of us who live in apartments and don't have easy access to a grill (or a clean one at least).

I forget was the sauce was that was recommended as a marinade for the chicken and broccoli, but I just made my own.  Soy sauce, ginger paste, sesame oil and garlic (all to taste, we all have different preferences).

Cut up chicken breasts into chunks and toss in a bowl with the marinade.  Do the same to one large head of fresh broccoli.  

Slide alternating chunks of chicken, broccoli and whole garlic cloves onto kebab sticks and grill until chicken is done.  The broccoli becomes a little crispy on the surface, but still soft to eat, and the garlic is nice and soft and awesome (I LOVE garlic). 

In other news, Sakief and I have really been doing well at eating healthier.  We found that we were eating a diet more suited to maintaining weight than losing weight, so this week we started on a more weight loss conducive diet. 

I set my goals small this week, just not wanting to be above a certain weight, and I made it by a pound.  That's all I can ask for.  We also decided to switch our weigh in day from Friday to Thursday because of kickball on Thursday night. It tends to be our only drinking night of the week, so weighing in on Friday just doesn't make sense.

I am realizing that I don't need to be afraid of the scale, it's not the scale, it's me.  So I'm more comfortable weighing in again.

We also have been doing the 52 week money challenge, and decided that if there is a week where we gain weight from the previous weigh in, we'll add an extra $5 to our jars.  So in the short term it's a consequence, but in the long term we'll have more money saved for a vacation, wee!

Have a wonderful week friends!

Identifying the Problem

Getting back into the swing of things is proving harder than I thought. I know it requires the right mind set, but I really thought I had that. Clearly not.

Sakief and I have spent time discussing exactly why it is that we are having trouble sticking to healthier diets and we've identifies a few issues. 

1) Not enought leftovers. 

Which leads to not enough food for lunch.  We used to have the problem of making too much food and then letting it go bad.  Apparently we really need to find the happy medium.  

2) Eating when you're full.

Which leads to not enough leftovers... viscious cycle.  Basically, if it tastes good, we'll keep eating until well over full, and food that was meant to be for leftovers is consumed for dinner.

At least we've identified the issues so that we can work on them.  Le sigh.

In the mean time, here is another new recipe for your enjoyment.  Jared bought me the Peace, Love and Low Carb cookbook (check it out, she's awesome!) and I'm really enjoying experimenting from it.

Here's the first I tried!

Balsamic Mustard Steaks:

1.5 lbs steak (cut of your choice)

2 Tbs olive oil

1 shallot (I had green onion, I think any member of the onion family will work fine)

2 Tbs butter

1/3 balsamic vinegar

1/4 cup beef broth

1/4 cup spicy brown mustard

salt and pepper (to taste)

In a large skillet, heat the olive oil on high.  Season the steak with salt and pepper. Sear the steaks on each side for 3-4 mins (longer if you like it more well done, 3-4 mins was about medium rare for me). Remove steaks and set aside (if you cover with foil it will keep them warm). Add the shallot (green onion, etc) and butter to pan and saute. Add balsamic vinegar. Use a spatula to scrape the bottom of the pan for any steak bits. Bring to a boil on medium heat, then reduce heat and simmer for 5 mins. Add beef broth and then whisk in mustard. Let simmer for about 10 mins, stirring occasionally, until sauce has thickened. Serve sauce over steaks.

I'm really excited about this cookbook and I'm excited to try more recipes!  I've already tried a lasagna recipe, and it was awesome.  I'll share it soon!

New Year, New Me?

I finally got up the courage to step on the scale this morning, and well, I wasn't as disappointed as I could have been.  It was still disappointing to see how much weight I allowed myself to gain back last year, but it's on me, and I'll fix it. 

It's crazy to think that I've been going through this process now for two years.  2012 was a great year, I was happy, lost a ton of weight, life was good.  2013 wasn't as great, in fact, 2013 pretty much sucked and took a crazy emotional toll on me.  Not worth going into details, but I was fighting against a vicious cycle (and losing) basically all year.  I'm not a stress eater per se, but I do experience an inordinate amount of fatigue which leads to: less working out, less cooking, less packed lunches, and more time sitting on a couch (oh, my darling DVR, you didn't help).

2014 will be better (because if it's not, I'm hibernating through 2015).  But really, it will be better.  I try to avoid making new year's resolutions about weight loss, but every year, I resolve to be healthier. To me that includes a lot of things, weight loss of course, but also, better stress management, being more active, flossing more... etc.

I've said it before, but I need to be better about keeping myself accountable.  I am so lucky to have such a great support system, but I have to be in charge of myself.  So be prepared for more blog posts friends, and not just recipes like I had gotten in the habit of.  But I'll definitely still share recipes!  I have a couple stored up, waiting for me to have time to type them out.

Happy 2014!  I wish everyone health and happiness this year, and always!

What is that? A loofa?

I've had plenty of posts started for awhile now, but I had to post this recipe asap, it was that good!  I'm loving quinoa dishes, since Sakief eats rice with almost everything.  It's such a great substitute, though the texture is definitely different.

This one's for you Jared!

Blackened Chicken with Cilantro Lime Quinoa and Avocado Cream Sauce

adapted from http://www.sarcasticcooking.com/2012/03/15/blackened-chicken-and-cilantro-lime-quinoa/

Ingredients:

4 chicken breasts (if they're thick, pound them out with a meat tenderizer, or if you're like me, a rolling pin)

2 cups chicken broth

1 cup quinoa

1 tsp paprika

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cayenne pepper

1/2 tsp onion powder

1/2 tsp cumin

lime juice

chopped cilantro

olive oil

avocado

2 Tbsp plain, nonfat Greek yogurt

Cook quinoa with the chicken broth in a rice cooker while you prepare the chicken.

Mix the dry ingredients in a bowl. Coat the chicken breasts. Heat 1-2 Tbsp of olive oil in a medium sauce pan at medium/high heat. Cook chicken for 7 minutes each side, covered, on medium heat. When chicken is fully cooked, remove from heat and let sit.

For cream sauce, combine the flesh of the avocado with the Greek yogurt in a food processor (or magic bullet, or blender, etc, etc). 

When quinoa is done cooking add chopped cilantro and lime juice to taste.

Slice chicken and serve over quinoa. Spoon cream sauce over top.

The original recipe called for the cream sauce to only be used if you needed to cut the heat from the blackening spices, but Sakief and I both agreed that it really makes the dish.

Armadillo Eggs

This is one of the easiest recipes I've made.  I grabbed this one from Pinterest, and the pin led nowhere, so unfortunately I don't have anyone to give credit.  But I certainly didn't come up with the name of this myself.  Thankfully the entire directions were in the pin, so here we are.

Armadillo Eggs:

Ground beef

Cheese of your choice (I used string cheese since it was easy to stuff the peppers with)

Varying peppers (I used sweet mini bell peppers, but in the future I'd try something with some kick, like poblano)

Seasonings of your choice for beef

Preheat over to 375. Cut the stem off of the peppers and de-seed.  Stuff with cheese (don't over fill). Season beef (I used pepper, garlic powder, salt and worchestershire sauce). Flatten out small patties of beef (make them as thin as possible).  Wrap each stuffed pepper so that the cheese is sealed inside. Bake 20-30 mins until the "eggs" are brown on the outside.

Even though I'm not a fan of bell peppers, this wasn't so bad (though like I said, I'd love to try this with spicier peppers).  I tend to find that the mini peppers have a milder flavor, which is probably why I could tolerate this.  The only reason I used them though is because we had them in the fridge (and I don't know why, I'm sure Sakief bought them for some reason). 

What I like the most about this recipe (other than melted cheese, noms) is that it's a different way to use ground beef.  Sakief and I often have ground beef in the freezer, and aren't usually so creative with it.  It's nice to be able to use it for something other than hamburgers and spaghetti sauce.

Winter Squash Soup

I had an excellent weekend, and as per usual, am sad that it's coming to a close. Sakief and I got a lot of our holiday shopping done, and Erin was kind enough to take our holiday card pictures today. I can't believe it's November already!

I also had a major win today. After pictures I accompanied Erin, Adam and my two favorite little girls to Chuck E Cheese... And I didn't eat any pizza! CEC has a surprisingly good/fresh salad bar, so I ate a TON of veggies sans salad dressing. I'm pretty proud of myself.

When I got home I did make a real dinner for Sakief and myself. Another new recipe, another win for the day! We had some leftover pumpkin (whole) and butternut squash from a recipe Sakief tried last week (I subsequently turned the pumpkin into purée and froze some as well), so I decided on a soup. I have realized recently that I really should be giving more credit to the original sources when I find a recipe, so with that, I give you Ina Garten's Winter Squash Soup (http://www.foodnetwork.com/recipes/ina-garten/winter-squash-soup-recipe/index.html) :

2 Tbsp unsalted butter

1 Tbsp olive oil (I actually didn't use this, mostly because I forgot...)

2 cups chopped yellow onion

1 can pumpkin purée (I used my homemade, about 1 3/4 cups)

1 1/2 lbs butternut squash (I used 1/2 of a large squash-chunked, no skin)

3 cups chicken stock or broth

Pepper

Salt

1 cup half and half

Sour cream (as garnish)

In a stock pot heat the butter (and oil if you use it). Cook the onion until translucent. Add pumpkin, butternut squash, broth and salt and pepper. Cook until butternut squash is soft. The original directions call for the mixture to then be blended in a food mill, but I just used a stick blender. This means you don't have to transfer everything to and from the stock pot and simplifies the process (I think). Blend until smooth. Add half and half. Simmer for a few minutes. Serve hot with a dollop of sour cream. Makes 4 servings. 

This is an awesome meal for a cool fall evening, and is very filling. I'm glad I have leftovers!

Spaghetti Squash Pad Thai

Sakief wants me to start blogging again, and it can't say that I disagree with why. I've completely fallen off the wagon, and only been able to really get back on this week. I'm so afraid of what the scale will say that I've actually hidden it away. Give me a few weeks and I might be brave enough to dig it back out. Anyway, I've mentioned it before, but blogging helps to keep me accountable, so it makes sense to get back to it. That, and I've had posts starred for weeks now to share recipes and they've just been sitting, waiting for me to write them. Le sigh.

The following recipe is the first recipe I feel like I can after least somewhat claim as my own. I got the idea from Pinterest (duh), but the pin led to nowhere, and while the text of the pin told me the ingredients, I had to figure out the measurements. This was a HUGE win, and will make if again, soon probably. It was not only delicious and healthy, but Sakief (who is super tired of spaghetti squash) didn't complain because it had so much flavor to cover the squash.

I proudly present: Spaghetti Squash Pad Thai

Ingredients:

2 chicken breasts

1 medium spaghetti squash

1 cup vegetable or chicken broth

1 Tbsp soy sauce

2 Tbsp rice vinegar

1 Tbsp smooth peanut butter

2 large carrots (shredded- I used my spiral slicer)

4 baby Bok Choy (chopped, no greens)

1/2 cup chopped peanuts

Green onion

Diced garlic

Cilantro

Lime wedges

Cook spaghetti squash. I cut mine in half length wise, scoop out the seeds and roast at 375 for 45 mins or so.

While squash is cooking: Chop chicken into bite size pieces. Add broth, garlic, soy sauce and rice vinegar to wok, or large pan. Over medium heat cook chicken in broth mixture. When chicken is cooked through, add carrots and Bok Choy. 

When vegetables are cooked, scoop out cooked spaghetti squash and add to wok. Mix together. Add peanut butter and stir thoroughly. Let simmer to cook off some of the liquid (not all). Add chopped peanuts and green onion and mix. Let simmer about 5 more minutes. Garnish with cilantro (not pictured, we were out) and squeeze some lime over the top before eating.

I hope you enjoy this as much as we did, and I hope to share more recipes and dieting life things soon. Back at it :)

Italian Chicken

So the picture that goes with this post has been sitting in my drafts since the beginning of October... Whoops! Just goes to show that I really do need to blog more often.  Also, I need to not ignore the super awesome recipes that I've tried! Sakief and I have eaten this a few times. It's simple, cheap, but very flavorful.

Italian chicken:

4 4 oz chicken breasts

1 can artichoke hearts (I use quarters)

Tomatoes

Olive oil

Shredded mozzarella

Fresh basil

Salt

Pepper

Generously salt and pepper the chicken breasts. Place in greased glass dish. Drain artichoke hearts. Cut up tomatoes of your choice (pictured is cherry, but I've also used Roma, whatever I have on hand). Mix tomatoes, artichoke and about 1tbsp of olive oil together. Spread this mixture around the chicken breasts. Cover each breast with approximately a quarter cup of mozzarella. Bake at 375 for approx 30 mins. Sprinkle basil over the top and continue baking 15-20 mins until chicken is fully cooked. 

If you have enough veggies in the pan, this doesn't really need a side dish. Otherwise it goes well with just about anything. The original post suggested serving with pasta. I always suggest more green veggies!

My inspiration came came from here:http://aaronandjillw.blogspot.com/2011/08/italian-chicken.html

Spicy Guacamole Chicken Enchiladas

I have so many recipes to post, and I've been such a slacker.

This is a recipe that I can't believe I haven't posted before, because it's a new favorite in our home, and we've eaten it on multiple occasions. Since we had it again last night I made it a point to take a picture so that I could post it...finally! This is another Pinterest inspired recipe, though we tweaked it quite a bit for our needs.

Ingredients:

Rotisserie chicken (hand shredded)

2 large avocados

2 Roma tomatoes (diced)

Shredded Mexican cheese (or cheese of choice)

Low carb tortillas (8)

Diced onion

Cumin

Salt 

Pepper

1 cup chicken broth

1 cup salsa verde

1/2 cup sour cream + dollop for guac

Cilantro

Serrano or jalapeño (1 or 2 depending on desired spice level)

Minced garlic

Garlic powder

Butter

To make guacamole:

Mash together avocados and dollop of sour cream. Mix in cumin, salt, pepper, garlic powder and diced tomatoes. Add diced jalapeño and cilantro if desired. Set aside for enchilada construction.

To make sauce:

Sauté jalapeño/Serrano pepper and minced garlic (to taste) in medium sauce pan with butter. Whisk in chicken broth and add cumin, salt and pepper. Bring to a boil. Remove from heat and whisk in salsa verde and sour cream. 

Preheat oven to 375. Grease large glass pan. Spread approx 1/3 cup sauce across bottom of pan. 

To construct enchiladas:

Layer guacamole, shredded cheese, onions and chicken on a tortilla. Roll tightly leaving ends open. Place into glass pan. 

After all enchiladas are in the pan (approx 8), pour the rest of the sauce over the top. The open ends will allow the sauce to integrate into the enchilada. Sprinkle more cheese and cilantro over top. Bake 15-20 minutes until bubbly. Serve hot with any left over guacamole on top.

Sakief and I each eat two for a meal and that's more than enough. Delish!

Breakfast cups

I'm down another 3lbs! And we are now less than a month from Corrie's wedding, and just days from her shower and bachelorette! Ah! I am so beyond excited!

I have found recently that as much as I love my breakfast quiche, if I don't switch up my breakfast routine, it just gets old.

I got my inspiration for these from Pinterest, of course, but as with the Hawaiian burgers I made awhile ago, I had to use pictures without directions, so it required a little creativity.

Ingredients:

12 slices of your favorite lunch meat 

Shredded cheese of your choosing

4-5 eggs

Foil cupcake liners

Cupcake pan

Preheat oven to 375. Place liners in cupcake pan. Put one slice of meat in each liner. Sprinkle a tiny bit of cheese into the slice of meat. Beat eggs (I used a two cup pourable measuring cup so it was easy to pour the egg into the cups). Pour a tiny bit into each slice of meat. Top off until all of the egg is used. Bake for 15 minutes.

I have now used both jalapeño turkey and honey ham for the cups. I recommend that the meat not be sliced too thick or it's hard to get the cheese and egg into the cup. I eat three cups for breakfast, along with avocado slices, and it's plenty. The also keep well, so it's a nice make ahead meal, which I love during the work week.

I listened to Sakief and remembered to take pictures of some of the food that he made in the past week. Since he cooked it, I'll need him to sit down with me to write out the recipe, but I'm looking forward to sharing his tasty food!

Spinach and Artichoke Chicken

I got the chance to cook last week and tried another new recipe from my Pinterest boards. Sakief keeps griping that I don't ever document his successes, so I'm going to try to do a better job of that, but for now, I'll stick with mine!

This was a very yummy win. It's basically just chicken topped with spinach and artichoke dip. Yum! It's also really simple!

Ingredients:

4 chicken breasts

1 block frozen spinach (thawed and drained)

1 13-14oz can artichoke heart quarters (drained)

2 shallots, chopped

1 clove garlic, minced

1/2 cup Greek yogurt

1/2 cup mayonaise

1/2 cup Parmesan cheese

1/2 cup shredded mozzarella

Salt/pepper to taste

Preheat oven to 375. Spray or grease baking dish. Place chicken breasts in baking dishand salt and pepper each side. Bake 15 mins. While chicken is baking mix together the other ingredients. Spread over chicken and bake an additional 20-25 mins. 

Sakief and I both agreed that the dip on its own was awesome, and I'm planning to try it during football season. I kept it healthy with low fat mayo and cheese. Each serving was about 350 calories, with the chicken. I honestly can't wait to try it again!

Spiral Slicer

In the past few weeks I've started following several of the blogs that I have been stealing recipes from. It's nice to read others' stories and struggles with the low carb lifestyle. And other than recipes, these blogs give me tips on new ways to below carb.

I have been wanting to try a veggie spiral slicer for awhile now, as I've seen it all over these blogs, as well as constantly popping up when I search "low carb" on Pinterest. I bought the GEFU spirelli spiral cutter off amazon for about $30. I've only used it once and I'm already in love!

There are basically two reasons to use a spiral slicer. 1) to make fancy veggies for your salad and 2) to make veggie "noodles".

I used it for noodles last night. Sakief and I had spaghetti with zucchini noodles for dinner. It couldn't be more simple to make the noodles either. I read a few reviews saying that the slicer was difficult to use, but they clearly don't know what they're doing. All you do is pop whatever veggie you want onto the twist cap, insert into either end of the slicer (two settings, thin and less thin, haha), and twist the cap. It took me less than 10 mins to slice 3 zucchini, and it only took that long because I was playing.

To make the zucchini a better consistency for noodles, I steamed them. They were pretty al dente, but zucchini isn't an overwhelming flavor, and they were twirlable! I think Sakief and I both agree that zucchini noodles are better with spaghetti than spaghetti squash (but I still LOVE my spaghetti squash). 

I'm excited to try the slicer with other veggies like carrots, cucumber and yellow squash, yum!

30 day challenges complete!

It was definitely a struggle, but I am pleased to say that I successfully completed both the squats and abs 30 day challenges. By the end I did 250 squats, 125 sit-ups, 200 crunches, 65 leg raises, 120 seconds plank (in one day). Sakief is the only reason I was able to finish. Every time I wanted to give up, he was there to get me back in it. He didn't just hold my feet while I did sit ups, but encouraged me the whole way. 

While you can't see a lot of changes, I can really feel it. Under my padding there are definite abs. Not a six pack mind you, but if I can keep up ab exercises, I know I'll have a nice flat stomach when I lose the rest of this weight. My thighs seem to have slimmed a bit, but more than anything I actually noticed a reduction in cellulite. The main thing that I noticed is the reduction in what I call "my lump". When I fell in February, I caught the back of my left thigh on the corner of the chair. I had a small cut, but seemed to do more soft tissue damage than anything else. It's still tender to this day. Anyway, a lump formed, and won't go away, but the squats have definitely helped.

My plan is to continue with 100 squats, 50 sit-ups, 50 crunches, 25 leg raises, and 30 seconds of plank 3-4 times a week. 

Losing weight is still a struggle, but it's coming off!

I managed to get the most ridiculous sunburn on my face yesterday, so I'm just taking it easy and applying aloe. I do plan to get my exercises in today though :)

Shrimp fried spaghetti squash

That's right, I went there.

Recently I found a recipe for sesame spaghetti squash with edamame (which I have yet to try), but it got me thinking about other Asian inspired foods that I miss, and fried rice came to mind immediately. So why not try? The worst thing that could happen is that Sakief and I hate it and we never eat it again.

Turns out that subbing out the rice for spaghetti squash is actually quite good. We will absolutely eat it again.

Ingredients:

1lb shrimp (I used uncooked, but you can use precooked)

1 medium spaghetti squash

2 cups mixed vegetables (frozen)

2 large eggs

4 Tbsp olive oil

4 Tbsp soy sauce

Garlic

Wok and baking sheet

Preheat oven to 375. Cut spaghetti squash in half lengthwise. Scoop out seeds. Place upside down on baking sheet and bake for 45 mins or until squash is easy to scoop out (typically you can poke the skin with a fork and it will pierce with little pressure).

If you're using uncooked shrimp, cook in wok with 2 Tbsp olive oil. Set aside (including any left over juice). In a hot wok, add 2 Tbsp olive oil and the soy sauce. Add veggies and cook until defrosted. Scoop out squash into wok. Stir. Add garlic and eggs. Stir constantly until eggs are cooked. Toss in shrimp. Cook until most of the liquid has evaporated. 

I hope you enjoy this as much as we did!

Dinner tonight

I tried two new recipes for dinner tonight, both were absolutely delicious! It's all healthy, but turns out to be high in calories, so I probably won't eat them together again, although they do compliment one another.

Jalapeño popper chicken:

3 chicken breasts

4 oz cream cheese (half a brick)

1/2 cup shredded cheese (I used Mexican blend)

1/4 cup grated Parmesan

1/4 cup mayonaise or Greek yogurt

2 jalapeños (chopped)

3 slices of bacon

1/2 cup diced onion

Preheat oven to 375 degrees. Bake chicken for 45 minutes and drain juices. While chicken is cooking sauté jalapeños, onion and bacon until bacon is crispy. Place in small mixing bowl. Add shredded cheese, Parmesan, mayo/Greek yogurt and cream cheese. Mix together. Spread over cooked chicken. Sprinkle top with a little Parmesan and put back in oven for 15 minutes. Serve hot.

Parmesan cilantro corn:

3 cups corn

1 Tbsp garlic

1/2 cup Parmesan

Chopped cilantro

Sauté corn and garlic. Slowly sprinkle in cheese and allow to melt. Stir in cilantro and serve.

Finding New Strength

More like finding new muscles... I'm now just over a third of the way through my squats and abs challenges, which are beginning to really suck, and my entire body is telling me about it. I expected my thighs and abs to burn, but I've been surprised by the other soreness I'm experiencing... My back. It makes sense to me, but I just hadn't thought about it. And despite the additional soreness I'm feeling, I'm quite pleased to know that I am strengthening my back. I think it's an often overlooked area for people who are somewhat making things up as they go when it comes to working out (such as myself).

I had another good week of weight loss, and am now down a total of 6.5lbs! This weekend will be a good test of willpower as Sakief and I are headed to Dallas in the morning for a John Mayer concert. I'm pretty stoked for a little time away with him. It's been a rough week for both of us between work and school, and it will be nice for a brief reprieve from real life.