Food Torture Returns - Getting Back on the Rails

I was doing SO well - Gym regularly, eating well, things were firming up, and I was feeling good about myself!

Then, Labor Day, and subsequent Hurricane Irma, and ALL of my good habits have been derailed.


Now, I'm here, literally 2 months later, I know I'm heavier, but not by how much, and it's time to pull it back together.


Time to institute food torture and fitness!


If I can behave myself during the week, I will allow myself to go off-torture on the weekend.


So, here we go.




Sunday, 11/5/17:
Brunch: (Skipped lady brunch - wasn't feeling well) 2 Eggs with Fajita Chicken and Veggies
Dinner: Cheesy Rigatoni with Roasted Broccoli, Butternut Squash and Bacon
- Didn't leave the house all day (ie. No fitness!).




Monday, 11/6/17:
Breakfast: Frozen Breakfast Burrito
Lunch:
1/4 Butternut Squash with 2 TBSP Shredded Mozzarella
2 cups Romaine with 2 TBSP Caesar Dressing
Dinner:
Meatball Spaghetti Squash


Tuesday, 11/7/17:
Breakfast: Frozen Breakfast Burrito
Lunch:
1/4 Butternut Squash with 2 TBSP Shredded Mozzarella
2 cups Romaine wiht 2 TBSP Caesar Dressing
Dinner: Cheesy Rigatoni with Roasted Broccoli, Butternut Squash and Bacon; 2 slices leftover pizza
(may have overeaten, in teh name of cleaning out the fridge. But, NO before-bed snack!)


Wednesday, 11/8/17:
Breakfast: Frozen Breakfast Burrito
Lunch:
2 cups Romaine with 2 TBSP Caesar Dressing, <20 croutons, parmesan cheese; 2 Leftover meatballs with some spaghetti squash
Dinner: Spinach, Sundried Tomato, Mushroom Chicken (omitted mushrooms!), parmesean couscous


Thursday, 11/9/17:
Breakfast: Skipped :(
Lunch:
2 cups Romaine with 2 TBSP Caesar Dressing, <20 croutons, parmesan cheese
Dinner: Ground Turkey Tacos, Refried Beans


Friday, 11/10/17:
Breakfast: Frozen Breakfast Burrito
Lunch: Lefotver Spinach, Sundried Tomato, Mushroom Chicken (omitted mushrooms!), parmesean couscous
Dinner: Frozen Pizza Night!


All in all, it's a win because I didn't eat any snacks before bed!

Back at it! Weekly Meal Plan

Yes, I'm aware that it's been literally MONTHS since I've updated anything here. I know no one is waiting with bated breath for what's been up with me. Mostly the same: trying to keep up with my fitness and nutrition, and the usual perils of every day life!

I was doing *GREAT* on my fitness goals before the New Year, then my work exploded, and for a full month, I had zero room for nutrition or fitness, much less a full night's sleep. No bueno. So I've been spending most of February trying to get back on track. It sucks to have been making progress, and then feeling like you have to start over, but at this point, I can confidently say that I'm well on my way to progress. I have about 13 pounds I'd like to lose as my next "checkpoint" but it's even more important to me that I'm getting my regular exercise and eating well.

I'm revisiting this blog as my accountability! Well, and I'd also like to be able to refer back to the recipes that we like and have them in one place.

I have a fitness accountabilabuddy, Betsy, who is my cheerleader and fitness role model, and she uses her blog (Find it here) as a journal of her successes and struggles, and well, she's awesome and we should all be a bit more like Betsy.

So, here we go. On again with fitness and nutrition, and well, let's get started.

I just completed a 4.5ish mile hike at Leita Thompson park with my work friend Melissa. She's such a great hike buddy! Fitness goal for the week: 4/5 work days to the gym. I really like my Friday after-work gym time, so that means M-Th, I just have to get up 3 out of those 4 days and hit the gym. I'm planning on tomorrow (Monday) morning for sure, so I'll just have to figure out the other two as we go.

Here's what's on tap for meals (I'll update unknown as I go! Lunch is usually leftovers, if there are any. Breakfast is usually Avocado toast, but sometimes varies (or I miss - WHOOPS!):

SUNDAY:
Brunch: Made a grilled sandwich of 1 scrambled egg (salt and pepper, and cooking spray), 1/2 a sliced cucumber, and 1/2 a sliced avocado on grilled whole wheat bread.
Dinner: Broiled Salmon with Lemon, and Steamed Broccoli with olive oil, lemon and garlic

MONDAY:
Breakfast: Avocado Toast (1/2 an avacado on 1 slice of whole wheat toast)
Lunch: Veggie Burger Patty, 1 1/2 cups Romaine, 2 TBSP Cardini's Caesar Dressing, Honeycrisp Apple
Dinner: Slow Cooker Pineapple Chicken + Rice

TUESDAY:
Exercise: 55 minutes cardio on treadmill, and stretching (AM)
Breakfast: 1 Scrambled Egg on 1 Flour Tortilla (100 cals)
Lunch: Leftover Pineapple Chicken & Rice
Dinner: Steak with Brussels & Sweet Potatoes

WEDNESDAY:
Breakfast: Skipped :(
Lunch: Leftover Pineapple Chicken & Rice; Envy Apple
Dinner: Pork Chops & Roasted Veggies

THURSDAY:
Breakfast: 1 Egg seasoned with cumin and chili powder, 1/2 avacado, 1/4 c. diced tomato
Lunch: Leftover Pork Chop and Veggies
Dinner: Chicken Fajita Tacos, Pinto Beans

FRIDAY:
Lunch: Out with Jenn
Dinner: Pizza Friday!

Crock Pot Monday - Chicken, Sweet Potato, and Chick Pea Curry

My co-worker and friend, Fast Eddie, was telling me last week about his wife's DELICIOUS white chicken chili. I've never made white chicken chili, but until right now, I forgot that it was going to be my crock pot Monday meal this week...

So alas, I will have to save it for NEXT Monday, as I have the pot going today with curry. The autumn hasn't QUITE set in here in Georgia, but after reading a delicious-sounding recipe in a Clean Eating FB group I'm in, I decided Chicken Curry would be our Crock meal this week.

I did a hybrid of two recipes I found online:
http://www.skinnytaste.com/chicken-curry-with-coconut-milk-43-pts/
http://www.5dollardinners.com/31-days-of-slow-cooker-meals-sweet-potato-chicken-curry/

Also, I'm not positive how the servings will work out for this, but I hope to have either 2 servings for leftovers, or leftovers and a freezer meal. I'll update after we've eaten to reflect the servings.

**NOTE on Garam Masala - You can purchase it already mixed, or you can make your own at home! It's a spice blend, and uses spices you most likely already have in your pantry. Recipe here.


**UPDATED! I found the original recipe a bit bland, so I made some adjustments. Also, the recipe easily serves 8. We each had a serving last night, packed two leftovers, and have 4 servings leftover, which I put in the freezer for future yumyums!


Amber's Crock Pot Chicken, Sweet Potato, and Chick Pea Curry

1/2 Large Onion, diced
1 TBSP Minced Garlic
1 Tbsp Cumin
1Tbsp Garam Masala
1/4 Cup Curry (adjust to your liking)
4 Chicken Thighs, Boneless & Skinless (you could also sub breasts. Use about 1.5 #)
1 Can Chick Peas (15.5 oz)
3 Small Tomatoes, diced
3 Medium Sweet Potatoes, diced
2 Cups Unsweetened Coconut Milk
1/2 cup Plain Greek Yogurt
1/2 Tsp Salt

1) In a small skillet sprayed with cooking spray, over Medium Heat, sauté the Onions and Garlic for about 1 minute, until they become fragrant. Add spices, and stir for one more minute. Add 1/2 cup coconut milk, and scrape the bottom of the pan, releasing any cooked-on spices, and cook until heated through. Remove from heat and set aside.
2) Spray the inside of your crock pot with cooking spray (you can skip this if you use those liners).
3) Add diced tomatoes, and sweet potatoes to the bottom of the crock pot. Top with the Onion/Spice Mixture. Add can of Chick Peas, and remaining coconut milk.
4) Add chicken thighs to the mixture, and mix, so they get covered in the sauce/milk and spices.
5) Cook on LOW for 6-8 hours (ours usually goes about 10, just due to how long we are away from the house).
6) About 30 minutes before eating, add the yogurt, and taste, adjusting spices as needed (I found it bland and had to add salt and more curry!)
7) After the full crock time, if you find the sauce too thin, remove the lid, increase to high, and allow it to simmer for 30-60 minutes, or until the sauce is the consistency you're looking for.
8) Serve over Jasmine or white rice, or for a healthier option, brown rice.

I usually shred the chicken in the sauce, but you could also remove the thighs and cut them up and put them back in, if you prefer.

Oodles of Zoodles!

So, after talking for MONTHS with my friend Michele about Zoodles, and Vegetti, I caved and purchased one. They had the Vegetti spiralizer at Marshalls for $7.99! Score.

Well, I intended on embarking on a Whole30 this week, after Labor Day ended. Then, when Mike saw I brought home a Vegetti, and was talking about making Zoodles, he went on a rant about how people should just "eat the food we're meant to eat", and how he didn't like it when foods are presented as food that they're not. Translated: he doesn't want to eat a f*ing zoodle. It's not a secret he hates veggies, but simply not eating so much hasn't resulted in any weight loss for me. I'm not a picky eater, and I love veggies, so simply eating more veggies/better food would probably be beneficial to me, but I don't enjoy preparing food that he hates or will bitch about eating.

So, my fix was to make a zoodle salad for at work! and he won't have to eat it! This way, I can eat healthy while at work, and then eat delicious/less healthy at home for dinner. Seems like a good compromise. And that's what marriage is all about (she says after it took her 6 years to figure out).

I made a variation on this recipe, from www.tasteandsee.com: http://tasteandsee.com/chicken-satay-zoodle-salad-recipe/
These are the changes I made:
- Instead of doing tenderloin strips, I had full chicken breasts, so I chopped them into bite size pieces, marinated per the recipe, and sautéed. Also, after it cooled, I tossed the bite-sized chicken bits in with the rest of the salad.
- I did half the dressing recipe, and of that half, I only used half of *it* in the salad. I put the rest in a small container and took it with me for lunch. The salad actually turned kind of "runny" before I got it to work at lunch, so I drained off the watery stuff, and then put about a tablespoon of the additional dressing on top. Mucho bueno.
- I zoodled BOTH the zucchini and the cucumber! One can't have to many noodle-shaped items, after all.
- I also omitted these items: bell pepper, snap peas, jalapeño, green onions, and cilantro. I didn't have all these items, except cilantro, but knowing that I intended on stretching this salad all week, I know the cilantro would have a tendency to wilt, and become off-flavored, so I left it out.

I actually make Mike taste it, and he liked it! Not enough to eat, say, a full portion, but he did eat some, and didn't make gagging noises, so all in all it's a win.

Mostly, I typed this blog so I can make it again.

We both agreed that we should zoodle a sweet potato and make fries. Cuz, yum.

End of Indulgence - Day 2

End of Indulgence Day 2 - Not bad, though I did indulge in the last piece of birthday cake, and one *TINY* Almond Joy. But now that crap's out of the house, so there are no excuses.

Menu - Day 2:
Breakfast:
Publix Blended Greek Coconut Yogurt
10 Fresh Blackberries

Lunch:
Leftover Stove Top Mac n Cheese
Caesar Salad

Snack:
1 cup Fresh cubed pineapple

Dinner:
Pan Grilled Pork Chops with Grilled Pineapple Salsa
White Rice (1 cup - should've had less. but it's my weakness)

Bad Girl/Slap my hand:
1 slice coconut cake
1 tiny Almond Joy

Here's to day 3!

Also, pool is looking good! I'm already researching healthy pool snacks for poolside this weekend. Stay tuned!

Month-Long Indulgence ENDS NOW! Day 1

I'm *THE BEST* at starting meal plans. Breakfast, Day 1 is always PERFECT. If you've been here awhile, you know I did a month (4 weeks) cleanse and stuck with that, but I've been struggling since. I've not GAINED any, but in particular, the past 3 weeks, what with birthday celebrations and abandonment of (most) adult responsibilities, I feel way off. We ate out every single dinner meal last week.

ENOUGH!

Mike got the pool opened yesterday, and well, that means swimsuits, which means body self-loathing, and well, instead of just bitching about it, I'm going to do something about it. Again.

So, not just to lose weight, but to get more workout time in, and eat well, but also eat ENOUGH. I think my biggest problem is night time snacking but I feel I'd be more likely to avoid night time eating if I ate enough during the day. So I went to the store yesterday, and got lots of fruits/veggies and snackables. Not those processed meat-cheese things, but some healthy crackers, healthy dip, and Kashi bars (my BFF got me HOOKED).

As always, this is my accountabili-place. And this is why I'm here. If it works, we should be able to refer back to it, right?

Today:

Breakfast:
1/2 cup 2% Low Fat Cottage Cheese
1 cup quartered Strawberries

Lunch: (See picture!)
Shrimp Caesar Salad Kit:
1 cup lettuce
1 TBSP shredded Parmesan
2 TBSP croutons
1 1/2 TBSP Cardini's dressing
5 oz boiled shrimp

Snack 1:
3 celery sticks
5 carrot sticks
2 TBSP Marzetti Cucumber Dill Feta Dip

Dinner:
Mojo Grilled Chicken Breasts
Black Beans

Snack 2:
Chocolate &Almond Sea Salt Kashi Bar
Blueberries


Exercise: Derby practice!

This is my Shrimp Caesar Salad Kit! Note: That is way too much lettuce. I used about 1/2. Apparently a sandwich bag of romaine is enough for two. Who knew?!

4/18/16 - Overnight Oats (PS: I hate oatmeal)

I've been MIA on here for awhile, but I've GOT to pull it together. My cholesterol was "high" again this year, despite all my efforts to cook at home and eat healthy. I read that oatmeal (which is NOT my favorite food, by far) can help lower your cholesterol, so I've been trying to eat more.

I've been turned-off to Overnight Oats, because all the recipes call for milk, which I cannot have. However, I finally realized I can do the same with coconut milk (duh). I'm still tweaking the recipe, but this is where I landed today:

1/2 cup oats
1/2 cup coconut milk (I use Silk, Unsweetened)
1 tsp. chia seeds
1 1/2 tsp maple syrup
1 tsp vanilla extract
- Soak the above overnight in the fridge.
- I added in about 8 each of raspberries and blueberries
- The vanilla is in red italics because this tasted like I was eating booze. I'm guessing the vanilla was the culprit, so when I try this again tomorrow, I will omit the vanilla. I think the syrup adds enough sweetness to keep it from being bland.

That's all for now. I'm still sitting at 10 lbs down since I started the candida cleanse. I need to lose about 20 more. 10 more is my first goal. Fingers x'd.