The last couple of weeks have been
pretty interesting in the land of food, drink and exercise. I'm
happy to report that I had my monthly bit of weight loss, bringing me
down to 138.9. That's the 130's my friends. Very freaking exciting!
The reactions to this have been
interesting. If you'll recall it's literally been a month since I
have had any real weight loss... it was nearly a year ago now that I
started this blog and have lost 31 pounds in the last year. That's
less than a pound a week. But now that I've reached the 130's I'm
starting to have people give me negative responses. “Don't go too
far...” “Don't lose too much...” If it takes me a month to
lose 2 pounds I seriously doubt I'm going to be able to do much too
much too fast. I ate Wendy's today if that helps...
I just wonder where those same words of
concern were when I weighed 217 pounds. Rarely do people say
anything when you're too fat... but they have no problem saying
something when they think you're too thin.
I'm definitely not too thin by the way.
I enjoy the fact that I do now have bones in my body and I get to
feel and see some of them. I've had to lay off the exercise for the
last week so I'm thinking it's going to give me a little set back to
get back on the stick with that.
A couple weeks ago I had a constant
headache. I went into high gear with the vitamin C and tea and all
that but then one morning I woke up with a sore throat. Sore throat
4 days before my 5k. I was really scared of getting sick in ways
that would keep me from running, so I threw down cups of tea and used
the neti pot and I was able to keep it out of my chest until this
past Monday morning, giving me Sunday to meet one of my two goals for
my 5k.
I felt crappy but I had one more
training run scheduled and I didn't want to miss it since I didn't
want to run the day before the race. I ran just 2 miles to keep it
short and sweet but gave it all I had. I beat my previous fastest
mile. Ran the first mile in 9:14.
On 5k day I had my handsome gentleman
there to cheer me on and I held a pink handkerchief just in case I
needed to blow my nose. As you might recall, my two goals for the 5k
were to 1) not stop running and 2) beat my time from my first 5k. I
met goal #2 with such gusto that I think I'll let myself slide on not
making it on goal #1. My first 5k I ran in 33:20. Last Sunday I ran
it in 29:36. I was floored when I came sprinting up to the finish
line, running past the girl in the Santa socks that kept up with me
for most of the race. Floored when I saw the 29 up there on the
clock. And the beep of when my bib crossed the finish line. And
that feeling that I might throw up and trying to breathe through my
nose. It was an amazing day. I felt amazing.
Unfortunately I haven't done any
exercising since. I tried doing a little bit of yoga when the cold
moved down to my chest but after 10 minutes of Downward Dog I felt
dizzy so I stopped. I think I'm pretty much better now and really
want to try a quick run during my lunch hour tomorrow. Daylight
Savings Time is over and here in the great state of New Hampshire the
sun goes away at 4:30. Need to get myself something reflective
before I take on running in the dark.
I've felt like a kid standing at the
window on a rainy day that really wants to go play outside. Instead
my runny nose rains on my exercising parade.
Food over the last two weeks has been
concise. I haven't felt very much like cooking so I've tried to eat
quick and easy things to just keep me fed. I have tried something
new that I'd like to sing the praises of...
Powdered. Peanut butter.
I ordered some PB2 on Amazon and tried
it in two different ways. I mixed it in my morning protein shake for
a peanut buttery, vanilla taste... then I mixed it with water to make
actual peanut butter which I spread on banana slices.
To me it has the consistency of the
Reese's peanut butter... I don't know if they even sell that stuff
anymore. I don't think it would be very good in a sandwich... it
doesn't have that creamy, oily goodness of regular peanut butter.
But adding it to shakes it's definitely easier. And even on the
banana it wasn't too bad. It's 85% less fat and calories, so
changing it up a little bit every once and a while can really save on
the calories.
I've also been eating more spaghetti
squash. Yea. I'm addicted. I made a sort of macaroni and cheese
with it. I just took a cup of spaghetti squash and an ounce of
cheese, shredded... I layered the squash and cheese in a small
casserole dish and baked it until the cheese was melted and bubbly.
I enjoyed it with a chicken breast and some veggies.
I took some to work with alfredo sauce
on it. It really does do it for me as a pasta replacement. I'm just
not looking forward to when they go out of season. $.79 a pound
right now is probably helping the addiction a little. Got one in the
fridge right now... next to the acorn squash that I really need to
cook but I'm not sure how I want to do it.
Tonight I got it in my head to make a
Pinterest recipe but you know, I can't follow directions so I had to
make it how I wanted to. It was from a Paleo website. Let's call it
Zucchini and Sweet Potato Frittata. Here's what you need:
1 zucchini, sliced
1 sweet potato, peeled and sliced
1 red bell pepper, diced
4 large eggs
4 large egg whites
Seriously this couldn't be easier.
Preheat your oven to 400 degrees. In a saute pan (bigger than the
one I used, preferably haha) cook your veggies until suitable
doneness for your taste. Remember you will be baking these veggies
too, so keep that in mind.
In a bowl, beat together eggs and egg
whites. Mix in the cooked veggies and put it in an oiled up
casserole or baking pan. Bake for 35 minutes or until browned and
set. Let cool for 10 minutes then cut into 4 servings.
I tried a bite of a little that was
stuck in the pan when I scooped it out and wow... very tasty!
Looking forward to eating some for lunch tomorrow.
I made another Pinterest recipe for a
party that I went to yesterday. They call it “Cheesecake Dip.”
Essentially you mix together a package of cream cheese, a tub of
marshmallow fluff and a tub of whipped topping. I used the 1/3 less
fat cream cheese and the fat free whipped topping and this came out
to be less than 100 calories per couple tablespoon serving. I topped
it with cherry pie filling, which isn't pictured here (I put the
cherries on top at the boyfriend's house and again, try not to take
pictures of my food in front of him haha). I served it with Cinnamon Sugar pita chips and graham crackers.
This weekend was the first time in a
while where I looked up recipes before I went shopping. I'm looking
forward to a couple more recipes that I'll be trying this week... I'm
sure you'll hear all about it.
Tomorrow starts my bowling league...
first game. I'm on a team with some coworkers and I'm really looking
forward to getting that started.
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