Day 2:
Not as productive as I had intended but still was able to eat healthy, well sorta!
Inches lost = 0
Weight lost = 0
Meals:
Breakfast:
Banana
Orange Juice
Lunch:
Wheat pasta
Parmesan crusted chicken
Low fat alfredo sauce
Green beans
Dinner:
Chick-fil-a spicy chicken sandwich
Waffle fries (oops)
Dr. Pepper (I swear this is my last soft drink for a long time!)
So not as good of a day as I had hoped for, and I had no time to workout as we were supposed to meet friends for dinner (that didn't work out either!) So, we ended up at chick fil a for a quickie meal and home to bed! Day 3 will be much better with a 5:30 am wake up call!
Wednesday, January 9, 2013
Tuesday, January 8, 2013
Day 1: January 7, 2013
Before I start with Day 1, let me give a brief overview as to what this blog will contain. This blog will be a journey to get healthy. There is no specific time set, or specific diet or workout plan that I will be following. I will be documenting what I eat each day (along with the recipes), my workouts for each day and my total loss in inches and in pounds. I hope to help other people who are trying to lose weight and make themselves healthier by showing you that you don't have to follow weight watchers, or any other crazy diets and exercise plans like P90x or Insanity and kill yourself to get where you want. By doing workouts you enjoy and adapting foods you like to eat to be better for you, you can lose the weight as well! Enjoy following along on my journey and I hope you'll start yours with me soon!
Day 1:
Inches lost = 0
Weight lost = 0
Breakfast: (not a good start to my day, I made the decision to start this after breakfast)
Cinnamon Sugar muffins
Orange Juice
Lunch:
Italian crusted chicken
Wheat pasta
Low fat alfredo sauce
Green beans
Dinner:
Kale Chips
Stuffed Portobello Mushrooms
Water
Workout:
30 minutes on Eliptical
Recipes:
1. Kale Chips
Chop fresh Kale into bite sized pieces (about 2 inch) wash and dry
In a bowl toss Kale in olive oil and spice of choice (I've used salt, garlic salt, and garlic powder. All are wonderful)
Spread Kale flat on a baking sheet and bake at 350 degrees for about 15-20 minutes
2. Stuffed Portobello Mushrooms
Clean caps of 2 Portobello mushrooms, remove stem and scrape out gills with a teaspoon.
Ahead of time, make oven roasted tomatoes (recipe to follow)
Mix together:
3 Tablespoons Olive Oil
2 Tablespoons finely chopped Shallot
1 large garlic clove finely chopped
Salt
Pepper
*any other spices you want
Baste the mushroom caps with the mixture from above. Put chopped roasted tomatoes in the caps. Top with feta cheese (or your favorite cheese. Other good options are goat cheese and mozzarella.)
Bake at 350 degrees for approximately 12-15 minutes
3. Oven Roasted Tomatoes
Mix together in a bowl:
Olive Oil
salt
pepper
garlic powder
oregano
* I didn't measure anything for this step
Slice 4 small-medium vine ripened tomatoes into thin slices
Dip each slice into mixture and place on baking sheet (with edges, the oil mixture will run when hot)
Bake at 350 degrees for about 15-20 minutes or until tomatoes look mushy
Day 1:
Inches lost = 0
Weight lost = 0
Breakfast: (not a good start to my day, I made the decision to start this after breakfast)
Cinnamon Sugar muffins
Orange Juice
Lunch:
Italian crusted chicken
Wheat pasta
Low fat alfredo sauce
Green beans
Dinner:
Kale Chips
Stuffed Portobello Mushrooms
Water
Workout:
30 minutes on Eliptical
Recipes:
1. Kale Chips
Chop fresh Kale into bite sized pieces (about 2 inch) wash and dry
In a bowl toss Kale in olive oil and spice of choice (I've used salt, garlic salt, and garlic powder. All are wonderful)
Spread Kale flat on a baking sheet and bake at 350 degrees for about 15-20 minutes
2. Stuffed Portobello Mushrooms
Clean caps of 2 Portobello mushrooms, remove stem and scrape out gills with a teaspoon.
Ahead of time, make oven roasted tomatoes (recipe to follow)
Mix together:
3 Tablespoons Olive Oil
2 Tablespoons finely chopped Shallot
1 large garlic clove finely chopped
Salt
Pepper
*any other spices you want
Baste the mushroom caps with the mixture from above. Put chopped roasted tomatoes in the caps. Top with feta cheese (or your favorite cheese. Other good options are goat cheese and mozzarella.)
Bake at 350 degrees for approximately 12-15 minutes
3. Oven Roasted Tomatoes
Mix together in a bowl:
Olive Oil
salt
pepper
garlic powder
oregano
* I didn't measure anything for this step
Slice 4 small-medium vine ripened tomatoes into thin slices
Dip each slice into mixture and place on baking sheet (with edges, the oil mixture will run when hot)
Bake at 350 degrees for about 15-20 minutes or until tomatoes look mushy
Subscribe to:
Posts (Atom)