Ok, so I've become re-dedicated to (read: obsessed with) working out again. This has happened before. One summer, when I was home on break between my years at college, I was working out constantly and that was probably the healthiest I have ever been. Well, I've been re-bit (re-bitten?? whatever...) by the fitness bug after years of pregnancy, newborns and miscarriage. But there seems to be a problem this time around.
I started the re-dedication on March 1st. During the first 6 weeks, 10lbs literally melted off. I was stoked and so encouraged!! Each week I've stepped it up a notch - increasing my miles, speed, weight used in resistance training, and length of workout sessions. I vary my workouts, too, doing different things on different days. In the last four days, I've worked out for 1.5- 2 hours every day. On top of it, my caloric intake is between 1600-1800 calories (and not empty ones either), and I've been careful to add lots of protein to my diet.
So today, I stepped on the scale, expecting to see a HUGE number since it's been another 6 weeks since my last weigh in. What did I see instead? A big, fat .5lb lost. WHAT!?! HALF A POUND!?!?! IN SIX WEEKS!?!?!!?!?
WHAT am I doing wrong??
Thursday, May 20, 2010
Friday, May 14, 2010
My top 5 go-to lunches.
I don't know about you, but lunches around here have strict requirements. First, they have to be prepared FAST. Second, they have to be healthy. And third, they have to please my toddlers. That's not an easy task!! PB&J gets boring...so here are my other "go to" lunches.
1. Stir-fry: I LLOOVVEE stir fry and it's SO easy! Pour 1/4 cup water and 1/4 cup soy sauce into a large skillet and throw in whatever fresh veggies you have lying around. Our favorites are carrots, broccoli, green peppers and tofu (*disclaimer- yes, I am well aware of the effects of soy on hormones, especially little boys', but I buy only quality, organic tofu and we don't eat it very often at all. Tofu is packed with protein, and because I work out everyday, I need that protein!!). MMMMM!! Let it simmer on medium heat while you make some instant brown rice with it - I like the Uncle Ben's "Boil-In-Bag" kind, they only take about 10 mins to prepare. Boom. You're done.
2. Grilled wraps/quesadillas: We almost always have whole wheat tortillas on hand...they're so versitile!! Put some veggies and cheese (or even some left over chicken from last night's dinner) in one, fold it in half and throw it in your microwave for 1 minute---instant, yummy quesadilla. Or, stuff it with some fresh spinach, tomatoes, chunks of fresh mozzarella and basil and drizzle it with EVOO, wrap it up and press it in the good ol' George Forman grill...quick, fancy Caprese wrap!! And it took all of 5 mins to make.
3. Veggies and dip: My kids absolutely LOVE to dip things (it is my understanding that most kids do) before they eat them. Take some low-fat sour cream or plain yogurt, mix in some dill, salt, pepper, and a little garlic powder - you get yummy dip. Put it in a little bowl with some fresh, cut up veggies and beans (big ones, like kidney beans) on the side and, I promise, you'll be astonished how fast your kids are devouring vegetables. Add a couple crackers and grapes on the plate when they're done, and you'll have a complete meal. My SUPER *I'm talking abnormally* picky 17 month old loves it...all because of the dip.
4. Mini-pizza: This one is fun because the kids get to help prepare it. Take an english muffin and open it up the way you would any other time. Let your kids help you spoon a little tomato sauce on it. Then let the creativity flow by letting them sprinkle some cheese on top and adding whatever toppings you have in the fridge...and don't limit them. If they want to put fruit on it...let them. Hawaiian pizza has fruit on it. Addisyn once told me she wanted to put pickles on hers. I let her and she ate that thing right up. Bake it in the toaster oven until the cheese gets all melty. I think when they help make it, lunch becomes more appealing to a 2 year old.
5. Leftovers: I'm a huge fan of leftovers. If you're preparing healthy meals in the evening, make a little extra...or, if it's something your family REALLY likes, even double the recipe. Our favorite "leftover" meal is enchilada casserole. I bake a big tray of it and it lasts us dinner one night, and lunch the next day. Huge time saver and I know it'll be a big hit both days...one less thing to worry about! :)
1. Stir-fry: I LLOOVVEE stir fry and it's SO easy! Pour 1/4 cup water and 1/4 cup soy sauce into a large skillet and throw in whatever fresh veggies you have lying around. Our favorites are carrots, broccoli, green peppers and tofu (*disclaimer- yes, I am well aware of the effects of soy on hormones, especially little boys', but I buy only quality, organic tofu and we don't eat it very often at all. Tofu is packed with protein, and because I work out everyday, I need that protein!!). MMMMM!! Let it simmer on medium heat while you make some instant brown rice with it - I like the Uncle Ben's "Boil-In-Bag" kind, they only take about 10 mins to prepare. Boom. You're done.
2. Grilled wraps/quesadillas: We almost always have whole wheat tortillas on hand...they're so versitile!! Put some veggies and cheese (or even some left over chicken from last night's dinner) in one, fold it in half and throw it in your microwave for 1 minute---instant, yummy quesadilla. Or, stuff it with some fresh spinach, tomatoes, chunks of fresh mozzarella and basil and drizzle it with EVOO, wrap it up and press it in the good ol' George Forman grill...quick, fancy Caprese wrap!! And it took all of 5 mins to make.
3. Veggies and dip: My kids absolutely LOVE to dip things (it is my understanding that most kids do) before they eat them. Take some low-fat sour cream or plain yogurt, mix in some dill, salt, pepper, and a little garlic powder - you get yummy dip. Put it in a little bowl with some fresh, cut up veggies and beans (big ones, like kidney beans) on the side and, I promise, you'll be astonished how fast your kids are devouring vegetables. Add a couple crackers and grapes on the plate when they're done, and you'll have a complete meal. My SUPER *I'm talking abnormally* picky 17 month old loves it...all because of the dip.
4. Mini-pizza: This one is fun because the kids get to help prepare it. Take an english muffin and open it up the way you would any other time. Let your kids help you spoon a little tomato sauce on it. Then let the creativity flow by letting them sprinkle some cheese on top and adding whatever toppings you have in the fridge...and don't limit them. If they want to put fruit on it...let them. Hawaiian pizza has fruit on it. Addisyn once told me she wanted to put pickles on hers. I let her and she ate that thing right up. Bake it in the toaster oven until the cheese gets all melty. I think when they help make it, lunch becomes more appealing to a 2 year old.
5. Leftovers: I'm a huge fan of leftovers. If you're preparing healthy meals in the evening, make a little extra...or, if it's something your family REALLY likes, even double the recipe. Our favorite "leftover" meal is enchilada casserole. I bake a big tray of it and it lasts us dinner one night, and lunch the next day. Huge time saver and I know it'll be a big hit both days...one less thing to worry about! :)
Sunday, May 9, 2010
Happy Mother's Day!! here's a recipe...
** Happy Mother's Day, Mommas. I hope you all had a beautiful day with the people you love the most. **
The four of us spent the afternoon over at my Sister-in-law's house, with her, her husband and three boys and my MIL and FIL. It was a really nice time and I made a YUMMY, EASY dessert. Want the recipe?? Here ya gooo...
Crockpot Peanut Butter Cup Cake - serves 8
you'll need:
1 cup all-purpose flour
1 cup sugar, divided in half
1 tsp baking powder
1/2 tsp salt
1/2 cup creamy peanut butter
1/2 cup milk
1 tbsp canola oil
1 tsp vanilla extract
3 tbsp unsweetened cocoa powder
1 cup boiling water
Coat your crock pot with a good amount of non-stick cooking spray.
In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt. In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine. Spread this mixture into the bottom of your crock pot.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water. Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate mmmm...) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls with some vanilla ice cream. It looks a little funky but don't be turned off by it, I promise...it's yummy :)
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