Monday, January 31, 2011
stuck in a rut
I have spent another week losing and then gaining the same elusive pound that has been messing with me for a while now.This week I am determined to let it go along with another!!!Good to hear from you Megan-it sounds like you have figured it out!! Zella, thanks for posting the shrimp recipe. Hope we all have a shrinkingly great week!!!! Love KD
Thursday, January 27, 2011
4 lbs! My first weight loss of significance
Wow! I havent weighed myself in a week since I started this program with Project HEALTH. They recommended weekly weigh-ins for weight loss so that you are not frustrated by minutia. I have lost 4 lbs since last Thursday!! I cant believe it. That makes a grand total of 6.
I dont feel a huge difference in my body yet though. I still have a ways to go. But progress is encouraging!
I found a great recipe in my Moosewood cookbook. For those that may have it, its from Sundays at Moosewood Restaurant.
Eggplant, Red Pepper, and Spinach Curry
Ingredients:
1 medium eggplant, cut into 1-inch cubes
salt
1 lg. Spanish onion, chopped
2 tbsp. vegetable oil or ghee
1 Tbsp grated peeled fresh ginger root
1 Tbsp ground cumin seeds
2 teasp ground coriander seeds
1 tsp. cinnamon
1/2 tsp. turmeric
1/8 tsp cayenne
1/8 tsp. ground cardamom
1/2 tsp salt
1/2 cup coconut milk
1 c. water
10 0z. spinach, washed and stemmed
2 red bell peppers, cut into 1-inch sq.
1 tbsp. fresh lemon juice
salt to taste
cooked rice (i used quinoa)
toasted cashews (optional)
Directions:
Sprinkle the eggplant cubes w/ salt, place them in a colander, and set aside for 20-30 mins.
In a medium pot, saute the onion in the oil until translucent. Add the spices and saute for another minute or two, stirring constantly to prevent burning.
Rinse the salt off the eggplant cubes and allow to drain. Add them to the pot along with the coconut milk and water (I forgot to add the water and was pleased with the consistency at the end, plus I used the whole can of coconut milk). Cover and simmer on low heat for 10-15 mins. or until the eggplant is just tender.
Meanwhile, in another pot cook the spinach in a small amount of water until limp but still bright green. Drain in a colander and save this liquid to add to the curry if it seems dry...mine didn't. When the spinach is cool enough to handle, chop it.
Add the bell pepper swuares to the eggplant mixure, cook for 5 mins. more, then stir in chopped spinach, lemon juice, and additional salt if desired. Simmer another 2 or 3 mins, with the peppers still tender but not mushy and the spinach still quite green.
Serve on rice (i used Quinoa) and top with toasted cashews.
Dan thought that the liquid from the curry may be better soaked by the rice, but we loved the nutty flavor and crunchy texture that the quinoa added. Delish and colorful dish. I dont have any idea about the calories but its almost all veggies! Curry makes everything taste amazing in my opinion.
Enjoy shrinking :D
I dont feel a huge difference in my body yet though. I still have a ways to go. But progress is encouraging!
I found a great recipe in my Moosewood cookbook. For those that may have it, its from Sundays at Moosewood Restaurant.
Eggplant, Red Pepper, and Spinach Curry
Ingredients:
1 medium eggplant, cut into 1-inch cubes
salt
1 lg. Spanish onion, chopped
2 tbsp. vegetable oil or ghee
1 Tbsp grated peeled fresh ginger root
1 Tbsp ground cumin seeds
2 teasp ground coriander seeds
1 tsp. cinnamon
1/2 tsp. turmeric
1/8 tsp cayenne
1/8 tsp. ground cardamom
1/2 tsp salt
1/2 cup coconut milk
1 c. water
10 0z. spinach, washed and stemmed
2 red bell peppers, cut into 1-inch sq.
1 tbsp. fresh lemon juice
salt to taste
cooked rice (i used quinoa)
toasted cashews (optional)
Directions:
Sprinkle the eggplant cubes w/ salt, place them in a colander, and set aside for 20-30 mins.
In a medium pot, saute the onion in the oil until translucent. Add the spices and saute for another minute or two, stirring constantly to prevent burning.
Rinse the salt off the eggplant cubes and allow to drain. Add them to the pot along with the coconut milk and water (I forgot to add the water and was pleased with the consistency at the end, plus I used the whole can of coconut milk). Cover and simmer on low heat for 10-15 mins. or until the eggplant is just tender.
Meanwhile, in another pot cook the spinach in a small amount of water until limp but still bright green. Drain in a colander and save this liquid to add to the curry if it seems dry...mine didn't. When the spinach is cool enough to handle, chop it.
Add the bell pepper swuares to the eggplant mixure, cook for 5 mins. more, then stir in chopped spinach, lemon juice, and additional salt if desired. Simmer another 2 or 3 mins, with the peppers still tender but not mushy and the spinach still quite green.
Serve on rice (i used Quinoa) and top with toasted cashews.
Dan thought that the liquid from the curry may be better soaked by the rice, but we loved the nutty flavor and crunchy texture that the quinoa added. Delish and colorful dish. I dont have any idea about the calories but its almost all veggies! Curry makes everything taste amazing in my opinion.
Enjoy shrinking :D
Sunday, January 23, 2011
Hey Kiddies!!!!
Hello Shrinkers!!!!
I know I haven't posted in a bit but I've been doing OK with the running part of things, I try to go at least every other day, sometimes more often - but with work and everything else I guess I've gotten a little lazy.
I still don't have access to a scale, but I'm more worried about trying to get in shape and be healthy so I guess it works out just fine.
This is a recipe from Cooking Light that Mom made one night when Matt and I finally made it over to dinner : D
Baked Shrimp with Tomatoes
1 (3 ounce) piece of French bread baguette
1/2 cup finely chopped fresh parsley
2 garlic cloves, minced
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 1/2 pounds large shrimp, peeled and deveined
1/4 tablespoon salt, divided
1/4 tablespoon pepper, divided
2 medium tomatoes, cut into 1/4-inch-thick slices (about 1 pound)
2 tablespoons balsamic vinegar
1. Preheat oven to 450
2. Place bread in a food processor; pulse until fine crumbs measure 1 1/2 cups. Combine breadcrumbs, parsley and garlic. Heat 1 tablespoon butter and 1 tablespoon oil in a larde skillet over medium-high heat. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.
3. Coat 6 individual gratin dishes with remaining 1 tablespoon oil. Arrange shrimp in a single layer in dishes; top with tomato slices. Sprinkle with 1/8 tablespoon salt and 1/8 tablespoon pepper. Top wiht remaining 3/4 cup breadcrumb mixture; dot with remaining 1 tablespoon butter. Bake at 450 for 12 minutes or until shrimp are done. Drizzle with vinegar.
Yield: 6 servings (serving size:about 5 shrimp, 1/4 cup breadcrumb mixture, and 2 tomato slices).
Calories: 364
It was delicious so check it out!! Hope everybody is shrinking!!!
I know I haven't posted in a bit but I've been doing OK with the running part of things, I try to go at least every other day, sometimes more often - but with work and everything else I guess I've gotten a little lazy.
I still don't have access to a scale, but I'm more worried about trying to get in shape and be healthy so I guess it works out just fine.
This is a recipe from Cooking Light that Mom made one night when Matt and I finally made it over to dinner : D
Baked Shrimp with Tomatoes
1 (3 ounce) piece of French bread baguette
1/2 cup finely chopped fresh parsley
2 garlic cloves, minced
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 1/2 pounds large shrimp, peeled and deveined
1/4 tablespoon salt, divided
1/4 tablespoon pepper, divided
2 medium tomatoes, cut into 1/4-inch-thick slices (about 1 pound)
2 tablespoons balsamic vinegar
1. Preheat oven to 450
2. Place bread in a food processor; pulse until fine crumbs measure 1 1/2 cups. Combine breadcrumbs, parsley and garlic. Heat 1 tablespoon butter and 1 tablespoon oil in a larde skillet over medium-high heat. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.
3. Coat 6 individual gratin dishes with remaining 1 tablespoon oil. Arrange shrimp in a single layer in dishes; top with tomato slices. Sprinkle with 1/8 tablespoon salt and 1/8 tablespoon pepper. Top wiht remaining 3/4 cup breadcrumb mixture; dot with remaining 1 tablespoon butter. Bake at 450 for 12 minutes or until shrimp are done. Drizzle with vinegar.
Yield: 6 servings (serving size:about 5 shrimp, 1/4 cup breadcrumb mixture, and 2 tomato slices).
Calories: 364
It was delicious so check it out!! Hope everybody is shrinking!!!
Friday, January 21, 2011
A DAY AT THE MUSEUMS
Yesterday Joe and I drove to Corning to spend the day touring the Corning Museum of Art and the Rockwell Museum of Western Art. Although it was not a great day for dieting it was nourishing for the soul. Hopefully we will be inspired to create some wonderful art of our own.We stopped in Ithaca on our way home and had a lovely dinner at Za Za's Cucina.We split a great salad of blood oranges,goat cheese,fennel,red onion,and mixed greens with a light vinaigrette.Very nice!!Hope everyone is shrinking!! Love,KD
Wednesday, January 19, 2011
Shrink little shrinkers, Shi-ink
I just finished enjoying some pad thai for dinner and wanted to share the recipe with you. I also got some good news the other day, which I also wanted to share.
Good news first: I signed up to participate in a study that is being conducted at Drexel. It is called Project H.E.A.L.T.H (Healthy Eating As Long Term Habits). I get paid, regularly weighed and measured, and was randomly placed in the experimental group. I attend the group for 8 sessions, in which they will teach me healthy eating and exercise behaviors to see if it has an effect on my long term weight loss goals. The alternative would be to not attend the group. I have my first group meeting tomorrow. I'm going to fill you all in as to what form the group takes, but it seems like a convenient opportunity. I hope it is useful for our purposes here.
Anywhoo,
Dinner was inspired by an overabundance of bean sprouts in my fridge.
Stir Fried Vegetable Pad Thai
This recipe serves 4 and only uses half a package of Rice noodles!!
To cook noodles:
Add 6 oz. of Rice Noodles to 2 cups boiling water (may add salt when boiling). Cook about 4 mins or till opaque. Rinse the noodles in cold water when done. Set Aside.
Over medium heat in a sautee pan, heat sliced mushrooms and scallions in about 3 Tbs. Olive Oil (I used some Sesame oil too). Beat 2 eggs in a separate bowl and then add to pan. Stir ingredients until egg begins to cook. Now add 1.5 C Peas, 2 Cups Bean Sprouts, some grated ginger, and 1/4 cup fresh cilantro.
Cook until heated, then add 2 Tbs. Soy sauce, all rice noodles and the following sauce:
1/4 c. rice or white vinegar, 2 tbsp hot sauce, 2 tbsp. supar, 2 tbsp olive oil.
It was spicy enough for me, as I do not typically enjoy super spicy foods. It was just the right amount of flavor.
Variations to the recipe would add Shrimp, or tofu, or peanuts. I choose to just do veggies though.
It was a great meal.
-Megan
Good news first: I signed up to participate in a study that is being conducted at Drexel. It is called Project H.E.A.L.T.H (Healthy Eating As Long Term Habits). I get paid, regularly weighed and measured, and was randomly placed in the experimental group. I attend the group for 8 sessions, in which they will teach me healthy eating and exercise behaviors to see if it has an effect on my long term weight loss goals. The alternative would be to not attend the group. I have my first group meeting tomorrow. I'm going to fill you all in as to what form the group takes, but it seems like a convenient opportunity. I hope it is useful for our purposes here.
Anywhoo,
Dinner was inspired by an overabundance of bean sprouts in my fridge.
Stir Fried Vegetable Pad Thai
This recipe serves 4 and only uses half a package of Rice noodles!!
To cook noodles:
Add 6 oz. of Rice Noodles to 2 cups boiling water (may add salt when boiling). Cook about 4 mins or till opaque. Rinse the noodles in cold water when done. Set Aside.
Over medium heat in a sautee pan, heat sliced mushrooms and scallions in about 3 Tbs. Olive Oil (I used some Sesame oil too). Beat 2 eggs in a separate bowl and then add to pan. Stir ingredients until egg begins to cook. Now add 1.5 C Peas, 2 Cups Bean Sprouts, some grated ginger, and 1/4 cup fresh cilantro.
Cook until heated, then add 2 Tbs. Soy sauce, all rice noodles and the following sauce:
1/4 c. rice or white vinegar, 2 tbsp hot sauce, 2 tbsp. supar, 2 tbsp olive oil.
It was spicy enough for me, as I do not typically enjoy super spicy foods. It was just the right amount of flavor.
Variations to the recipe would add Shrimp, or tofu, or peanuts. I choose to just do veggies though.
It was a great meal.
-Megan
Sunday, January 16, 2011
Megan's rewarding and Healthy! Sunday night dinner
Hello Fellow Shrinkers,
I am still struggling on the mental front, but the lifestyle changes that I have made have been helping alot. I am constantly drinking water, choosing to eat healthy, and finding time to exercise.
Today I went on a walk with Dan all over Old City. In the midst of antique stores, thrift shops, and book stores, we bumped into numerous coffee shops, French bistros, and Italian cucinas. It was all I could do to just recognize their existence and not stop in for a bite or make reservations. Next week is the winter Restaurant week in Philly, too! Ah well, when I got home I made a meal that felt indulgent while being incredibly healthy and low in calories. I felt rewarded for abstaining from all of the food temptations, and also for walking for over three hours.
Here is the delicious recipe that I found online at Cooking Light:
Sauteed Bass with Shiitake mushroom sauce
Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Ingredients
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice
Preparation
1. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.
2. Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.
Nutritional Information
Calories: 247 (28% from fat)
Fat: 7.6g (sat 1.2g,mono 3.2g,poly 2.4g)
Protein: 33.2g
Carbohydrate: 6.9g
Fiber: 1.7g
Cholesterol: 140mg
Iron: 2.9mg
Sodium: 629mg
Calcium: 49mg
I served it with a spinach and mandarin orange salad with red onions. I put a little olive oil and lemon juice on my salad, but the combination with the sauce for the fish was heavenly. Dan and I could not believe how well it went together. It was the perfect complimentary salad. I had leftovers for lunch tomorrow and one serving in the freezer and feel perfectly satiated tonight. I highly recommend this dish!
Also, Somewhere along the way I have lost two pounds! Hooray. It feels good to see some progress. Good luck everyone!
-Megan
I am still struggling on the mental front, but the lifestyle changes that I have made have been helping alot. I am constantly drinking water, choosing to eat healthy, and finding time to exercise.
Today I went on a walk with Dan all over Old City. In the midst of antique stores, thrift shops, and book stores, we bumped into numerous coffee shops, French bistros, and Italian cucinas. It was all I could do to just recognize their existence and not stop in for a bite or make reservations. Next week is the winter Restaurant week in Philly, too! Ah well, when I got home I made a meal that felt indulgent while being incredibly healthy and low in calories. I felt rewarded for abstaining from all of the food temptations, and also for walking for over three hours.
Here is the delicious recipe that I found online at Cooking Light:
Sauteed Bass with Shiitake mushroom sauce
Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Ingredients
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice
Preparation
1. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.
2. Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.
Nutritional Information
Calories: 247 (28% from fat)
Fat: 7.6g (sat 1.2g,mono 3.2g,poly 2.4g)
Protein: 33.2g
Carbohydrate: 6.9g
Fiber: 1.7g
Cholesterol: 140mg
Iron: 2.9mg
Sodium: 629mg
Calcium: 49mg
I served it with a spinach and mandarin orange salad with red onions. I put a little olive oil and lemon juice on my salad, but the combination with the sauce for the fish was heavenly. Dan and I could not believe how well it went together. It was the perfect complimentary salad. I had leftovers for lunch tomorrow and one serving in the freezer and feel perfectly satiated tonight. I highly recommend this dish!
Also, Somewhere along the way I have lost two pounds! Hooray. It feels good to see some progress. Good luck everyone!
-Megan
Saturday, January 15, 2011
Pork Chops
Hey there fellow shrinkers-
No progress on the weight loss but i'm still maintaining so i'll take it. Made lunch/dinner with Greg the other day, we had Balsamic-Glazed Pork Chops with a salad and sauteed apples
For the Pork Chops:
6 Tbs balsamic vinegar
1 1/2 tsp chopped fresh rosemarry (i used a little over 2 tsp dried rosemarry)
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large garlic cloves, minced (i used 3)
4 (4 oz) boneless center cut pork chops, trimmed
-Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 min).
-Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 min on each side or until desired degree of doneness, basting with vinegar. Let stand 5 min before slicing.
*i found that the balsamic reduction was a little tricky to baste with, next time i make this i will probably use the same pan for the reduction and the pork chops so i won't have to baste :)
For the Apples:
2 Tbs. Butter
3 Tbs. Brown Sugar
2 Apples
cinnamon and nutmeg to taste
-Melt the butter in a medium saucepan and add the remaining ingredients. Cook until apples are tender.
So the apples aren't the healthiest thing but we figured the pork chops with the salad was a good start. We have been cooking a lot more lately instead of going out which will hopefully help with the weight loss. Hope everyone is doing well. Love, Lilly
No progress on the weight loss but i'm still maintaining so i'll take it. Made lunch/dinner with Greg the other day, we had Balsamic-Glazed Pork Chops with a salad and sauteed apples
For the Pork Chops:
6 Tbs balsamic vinegar
1 1/2 tsp chopped fresh rosemarry (i used a little over 2 tsp dried rosemarry)
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large garlic cloves, minced (i used 3)
4 (4 oz) boneless center cut pork chops, trimmed
-Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 min).
-Place a grill pan over medium-high heat. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork in pan; cook for 5 min on each side or until desired degree of doneness, basting with vinegar. Let stand 5 min before slicing.
*i found that the balsamic reduction was a little tricky to baste with, next time i make this i will probably use the same pan for the reduction and the pork chops so i won't have to baste :)
For the Apples:
2 Tbs. Butter
3 Tbs. Brown Sugar
2 Apples
cinnamon and nutmeg to taste
-Melt the butter in a medium saucepan and add the remaining ingredients. Cook until apples are tender.
So the apples aren't the healthiest thing but we figured the pork chops with the salad was a good start. We have been cooking a lot more lately instead of going out which will hopefully help with the weight loss. Hope everyone is doing well. Love, Lilly
Friday, January 14, 2011
Off Track
Hey Shrinkers!
I've been getting off track with my running since I started working on Tuesday. Also, I haven't been able to check my weight since the first of the year so I'm not really sure whether I've made any progress or not.
Hopefully I'll be back on track starting tomorrow!!! :D
I've been getting off track with my running since I started working on Tuesday. Also, I haven't been able to check my weight since the first of the year so I'm not really sure whether I've made any progress or not.
Hopefully I'll be back on track starting tomorrow!!! :D
Thursday, January 13, 2011
up &down
Boy oh boy this next pound just does not want to leave me,I have lost and found it three times now.It is always lost when I drink a ton of water and comes back when I slack.Now that I figured that out maybe I can shed it forever!!!!!!!!!!Hope everyone is doing well!KD PS. LOVE THE WII!!!!!!!!!!
Monday, January 10, 2011
Weighed down
So I guess I'm getting into the habit of only posting weekly. Dont feel bad, i think about you all the time!
I'll try harder, but my first week of grad school knocked me out already. Anyway, As lilly can attest from my emotion filled phone call the other day, this whole thing is a HUGE challenge for me.
It is helpful to work in a group like this because we can share our highs and lows and hold eachother to our goals. Its also hard for those same reasons. When I think about just caving and throwing a few doughnuts in the shopping cart, I think about my fellow shrinkers and how they would not do that.
The thing is, i LOVE DOUGHNUTS. This is a metaphor, but seriously, I mostly crave things that are the worst for me. I know thats why its called junk food but i love it. My first step is going to be getting over cravings. I've taken to trying to drink water whenever I feel like I need to eat something (even though I just ate). Food is just a huge part of my life.
Phew, just had to get that off my chest. I'm feeling better and better about it and had a suprisingly even keel day today. I am going to weigh myself tomorrow at the gym and let you all know how it goes. I'm expecting slow progress though.
Thanks for listening and shrink away!!!!
-Megan
I'll try harder, but my first week of grad school knocked me out already. Anyway, As lilly can attest from my emotion filled phone call the other day, this whole thing is a HUGE challenge for me.
It is helpful to work in a group like this because we can share our highs and lows and hold eachother to our goals. Its also hard for those same reasons. When I think about just caving and throwing a few doughnuts in the shopping cart, I think about my fellow shrinkers and how they would not do that.
The thing is, i LOVE DOUGHNUTS. This is a metaphor, but seriously, I mostly crave things that are the worst for me. I know thats why its called junk food but i love it. My first step is going to be getting over cravings. I've taken to trying to drink water whenever I feel like I need to eat something (even though I just ate). Food is just a huge part of my life.
Phew, just had to get that off my chest. I'm feeling better and better about it and had a suprisingly even keel day today. I am going to weigh myself tomorrow at the gym and let you all know how it goes. I'm expecting slow progress though.
Thanks for listening and shrink away!!!!
-Megan
Lazy Weekend ==Weight Gain
Was on call this past weekend and only got called in for one case(which was nice since the weather was kinda crappy).I must have been pretty lazy because I managed to gain a pound!!! Back to business today!! KD
Sunday, January 9, 2011
Day 7
Finished up another quick run. I meant to go out to Genoa to check out the Wii and see where I'm at weightwise, but my car wouldn't start : (
Hopefully I can figure it out soooooon!
Hopefully I can figure it out soooooon!
Saturday, January 8, 2011
WEIGH TO GO LILLY
Good job Lilly, maybe you just need a couple of kids to chase around ( by that I mean a nanny job )!!! I am down another pound too and must say the WII is quite fun. Continue the good work everyone.
Friday, January 7, 2011
Finally!
Hey there kids so I didn't get a chance to weigh myself until i got home form babysitting which apparently is good for me since i finally lost a pound!! I know it is only one but it does feel good to see some improvement. Love you all and hope you enjoy the wii fit
Day 6
Just got back from a 25 minute run with Matt, we're trying to work together to keep each on track. . .
I was going to take the day off, and then Matt wanted to do abs. . . and I thought "hmmm maybe I'll do them too." We got about 30 seconds into that (P90X abs) and said eff that we'll go for a run. hahahahah.
Not sure where I'm at weightwise (we don't have a scale) but I'm definitely going to check it out on Sunday to see how I'm doing. I'm also excited to check out Mom and Dad's Wii fit. : D Luck!
I was going to take the day off, and then Matt wanted to do abs. . . and I thought "hmmm maybe I'll do them too." We got about 30 seconds into that (P90X abs) and said eff that we'll go for a run. hahahahah.
Not sure where I'm at weightwise (we don't have a scale) but I'm definitely going to check it out on Sunday to see how I'm doing. I'm also excited to check out Mom and Dad's Wii fit. : D Luck!
Obese
Joe got the WII Fit hooked up last night and we both got registered only to discover that we are BOTH OBESE!!Not a shock for me but big shock for Joe who we thought was in great shape. So now we both have personal trainers and fitness and weight loss goals on record! We shall see how it goes!!!!!!!!! ! Lilly, I think that you need to drink a lot more water and try deceasing your portions just slightly to see if that will help you to start losing. Good luck everyone!! KD
Thursday, January 6, 2011
Day 5
Just got back from a nice walk/run. Definitely wish they would clear the sidewalks out here . . .
Hope the Wii fit is working out well! I think I'll be out Sunday to check it out : D (and help out if you need it) Remind to bring those DVD's for Lilly, Matt and I can't figure out whether we can do it or not . . .
Hope the Wii fit is working out well! I think I'll be out Sunday to check it out : D (and help out if you need it) Remind to bring those DVD's for Lilly, Matt and I can't figure out whether we can do it or not . . .
Wednesday, January 5, 2011
WII
Lost another pound and picked up WII Fit tonight-can't wait to get it set up and figure out how to use it!!! Will prob need technical support from Zel but will try hard before I ask!! I am looking for a recipe to post that won't take me all night to type (Limited key boarding skills-2 fingers is kinda limiting).KD
Day 4
I guess technically it's Day 5, but I took a lazy day yesterday and didn't do anything.
BUT! Today I was back up and running, with a long walk and a quick run.
Can't wait to try Megan's recipe : D
BUT! Today I was back up and running, with a long walk and a quick run.
Can't wait to try Megan's recipe : D
Tuesday, January 4, 2011
Monday, January 3, 2011
Movin and groovin
I knew I was avoiding reading this blog...i feared everyone was getting off to a better start than me, and I was right! But I've had such a good last two days, coming off the excess of EVERYTHING during the holidays.
I started Sunday, so i'll count this as my Day 2. I dont have a scale in my house (i'm new to this whole dieting thing) so I will weigh myself at the gym tomorrow. Today as I pulled into the hospital I parked on the roof and walked all 5 floors down from the parking garage. Then I took the stairs for the rest of the day, in lieu of the elevator. Bonus points for having a guitar, bag of instruments, and a book of music on my person.
Last night I made a recipe from "The Merry Christmas Megan" cookbook complied by lilly stolen from Cooking light. I substituted some ingredients that I had left over from the party...
Pan-seared shrimp and Arugula risotto
I substituted Lobster for the shrimp and basil and green onions for the arugula. Just happened to have those ingredients lying around.
Ingredients:
4 C. chicken stock
2 Tb. EVOO
1 lb. Shrimp (i used the same amount of lobster meat.
1/2 tsp salt
1/4 tsp. fresh ground Black pepper
1/2 c. shallots (unfortunately i used onions)
6 garlic cloves, minced
1 C. uncooked Arborio rice
1/2 c dry white wine (i used champagne, c'est la vie)
1/2 c. grated parmigiano-reggiano cheese
2 Tbs. butter (about 8 times less than i normally use :D)
3 C. baby arugula (I used a handful of green onions but plated the risotto on a bed of romaine lettuce leaves)
1/2 c. thinly sliced fresh basil (i used about 1 c. in total)
Directions:
1. bring homemade chicken stock to a simmer in a small saucepan (do not boil), keep warm over low heat.
2. Heat 1 tbs. oil in a large nonstick skillet over medium heat. Sprinkle shrimp (or lobster?) with 1/4 tsp salt and 1/2 tsp pepper. Add shrimp to pan, cook 1 min, remove from heat and set aside.
3. Heat remaining oil in a large saucepan over medium heat. Add shallots (or onions) and garlic to pan, cook 5 mins or until tender, stirring frequently. Add rice, cook 1 min, stirring constantly. Stir in wine (or bubbly); cook 1 min. or utnil liquid is absorbed, stirring constantly. Add 1 c. stock, cook 4 min or until liquid is nearly absorbed, stirring constantly. Add 1 c. stock, cook 4 mins or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 c. at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 mins total). Stir in shrimp (or lobster), cook 1 min or until done. Stir in remaining ingredients; cheese, butter, remaining 1/4 tsp salt, and remaining 1/8 pepper. remove from heat, stir in Arugula and basil. Serves 6.
I had lots left over for lunch today and tomorrow. I also enjoyed using my classy leftovers. It was delish and amazingly good despite the fact that i usually put more butter in the risotto. I may have added a bit more champagne to make sure it was moist. great recipe, thanks Lil.
Wish me luck, tomorrow I weigh in and start the workout circuit and yoga class at my gym.
Good luck to all of you!!
I started Sunday, so i'll count this as my Day 2. I dont have a scale in my house (i'm new to this whole dieting thing) so I will weigh myself at the gym tomorrow. Today as I pulled into the hospital I parked on the roof and walked all 5 floors down from the parking garage. Then I took the stairs for the rest of the day, in lieu of the elevator. Bonus points for having a guitar, bag of instruments, and a book of music on my person.
Last night I made a recipe from "The Merry Christmas Megan" cookbook complied by lilly stolen from Cooking light. I substituted some ingredients that I had left over from the party...
Pan-seared shrimp and Arugula risotto
I substituted Lobster for the shrimp and basil and green onions for the arugula. Just happened to have those ingredients lying around.
Ingredients:
4 C. chicken stock
2 Tb. EVOO
1 lb. Shrimp (i used the same amount of lobster meat.
1/2 tsp salt
1/4 tsp. fresh ground Black pepper
1/2 c. shallots (unfortunately i used onions)
6 garlic cloves, minced
1 C. uncooked Arborio rice
1/2 c dry white wine (i used champagne, c'est la vie)
1/2 c. grated parmigiano-reggiano cheese
2 Tbs. butter (about 8 times less than i normally use :D)
3 C. baby arugula (I used a handful of green onions but plated the risotto on a bed of romaine lettuce leaves)
1/2 c. thinly sliced fresh basil (i used about 1 c. in total)
Directions:
1. bring homemade chicken stock to a simmer in a small saucepan (do not boil), keep warm over low heat.
2. Heat 1 tbs. oil in a large nonstick skillet over medium heat. Sprinkle shrimp (or lobster?) with 1/4 tsp salt and 1/2 tsp pepper. Add shrimp to pan, cook 1 min, remove from heat and set aside.
3. Heat remaining oil in a large saucepan over medium heat. Add shallots (or onions) and garlic to pan, cook 5 mins or until tender, stirring frequently. Add rice, cook 1 min, stirring constantly. Stir in wine (or bubbly); cook 1 min. or utnil liquid is absorbed, stirring constantly. Add 1 c. stock, cook 4 min or until liquid is nearly absorbed, stirring constantly. Add 1 c. stock, cook 4 mins or until liquid is nearly absorbed, stirring constantly. Stir in remaining stock, 1/2 c. at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 mins total). Stir in shrimp (or lobster), cook 1 min or until done. Stir in remaining ingredients; cheese, butter, remaining 1/4 tsp salt, and remaining 1/8 pepper. remove from heat, stir in Arugula and basil. Serves 6.
I had lots left over for lunch today and tomorrow. I also enjoyed using my classy leftovers. It was delish and amazingly good despite the fact that i usually put more butter in the risotto. I may have added a bit more champagne to make sure it was moist. great recipe, thanks Lil.
Wish me luck, tomorrow I weigh in and start the workout circuit and yoga class at my gym.
Good luck to all of you!!
Day 3
Went for my first run of the new year today-no weight loss yet but no gain either. Went out to lunch yesterday with Greg and had a salad with salmon, avacado, bacon, asparagus, and balsamic vin. (he also had a salad as we are both trying to shed some extra lbs.). Then had grilled chicken with a baked sweet potato for dinner and a goat cheese omelet for bfast this morning. Still trying to decide what to cook tonight but thinking about soup and a big salad (you know me).
Also wanted to see if there was any way i could get copies of the zumba and P90x from Zel:) Glad everyone is doing well so far.
Also wanted to see if there was any way i could get copies of the zumba and P90x from Zel:) Glad everyone is doing well so far.
Day 3
Just finished the 3rd run of the new year : D
Thinking about trying out this recipe tonight for dinner:
Fish Tacos with Chipotle-Lime Sauce
1. Drizze one 6-ounce tilapia fillet iwtha squeeze of lime juice and season with a pinch each of cayenne and salt.
2. Bake at 375 for 20 minutes.
Sauce:
1. Mix together 1/2 cup of nonfat Greek Yogurt, 2 tbs. mayonnaise, juice of 1 lime, 1 tsp. of lime zest, 1-2 tsp. Tabsco Chipotle Pepper Sauce, and a dash of salt.
Toast two 6-inch corn tortillas and top each with 3 oz. tilapia; 2 tbs. corn; 2 tbs. canned black beans (rinsed and drained); 1/2 cup shredded cabbage (though we might use lettuce); 1/4 cup of diced tomatoes, and 2 tbs of chipotle-lime sauce.
I found it in the January edition of Fitness magazine. 2 tacos = 1 serving, and each serving has around 500 calories.
Thinking about trying out this recipe tonight for dinner:
Fish Tacos with Chipotle-Lime Sauce
1. Drizze one 6-ounce tilapia fillet iwtha squeeze of lime juice and season with a pinch each of cayenne and salt.
2. Bake at 375 for 20 minutes.
Sauce:
1. Mix together 1/2 cup of nonfat Greek Yogurt, 2 tbs. mayonnaise, juice of 1 lime, 1 tsp. of lime zest, 1-2 tsp. Tabsco Chipotle Pepper Sauce, and a dash of salt.
Toast two 6-inch corn tortillas and top each with 3 oz. tilapia; 2 tbs. corn; 2 tbs. canned black beans (rinsed and drained); 1/2 cup shredded cabbage (though we might use lettuce); 1/4 cup of diced tomatoes, and 2 tbs of chipotle-lime sauce.
I found it in the January edition of Fitness magazine. 2 tacos = 1 serving, and each serving has around 500 calories.
Officially Shrinking
Lost the first of my many extra pounds(and don't care if it's water weight)!!!I must admit that it seems good to be moving in the right direction.Remember to drink lots of water-at least 60 oz. every day!! KD
Saturday, January 1, 2011
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