Today eating was good. I did 15 minutes of warm up around the track, 30 minutes on elliptical HIIT, vigorous weight machines (arms), I burned over 600 calories. I started doing the assisted push up machine, boy is that hard I had the counter balance on 120, hope no one was watchin that pitiful site..lol. Lexie and I went shopping and got some great deals at Kohl's. I got a pair of snow boots, 3 pairs of jeans and two tops for her all under 70 bucks. By the time we came home we were really tired. Tomorrow is weigh in, I'll be less but not alot..looks like I need to bump up the workouts or starve.
Rants continued......Friday, November 9, 2007
Thursday, November 8, 2007
Journaling
Today I did 45 minutes and over 5,4oo steps on the track. Wanted to do something different. I was all up for it till my ipod stopped after 15 minutes, shoot you mean you have to charge those things..lol. I don't charge it much and always forget to do it. I tried the assisted push ups today for the first time, had to figure the counter balance out and I only did 5. I'll get there slowly but surely! I really think this weight loss thing is a balance of calories in and calories spent, the healthy eating is really to make you live longer, but you could still lose weight not eating all that whole grain! I have come to love my whole wheat pasta.
Ok bed time...till tomorrow .....
Tuesday, November 6, 2007
Smoky Chipotle Hummus
Smoky Chipotle Hummus
Yields: 20 servings
"Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables."
Recipe yields 5 cups
INGREDIENTS:
2 (15.5 ounce) cans garbanzo
beans, drained
1/2 cup water
1/4 cup tahini
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in
adobo sauce
2 cloves garlic
1 1/2 teaspoons cumin
1 (7 ounce) jar roasted red bell
peppers, drained
6 oil-packed sun-dried
tomatoes, drained
1/2 cup chopped cilantro
1/2 teaspoon salt
ground black pepper to taste
DIRECTIONS:
1. Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.
Servings Per Recipe: 20-1/4 cup servings
Amount Per Serving
Calories: 90
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 235mg
Total Carbs: 11.9g
Dietary Fiber: 2.4g
Protein: 2.9g
Journaling
Did 25 minutes on the treadmill, HIIT and the weight machines (mostly legs). Burned 400 calories. Did good eating on plan. Now I am gonna post some more recipes.
I also decided to weigh on the weekend, the scales seems to go down then back up before down and stick...I hate seeing the ups.
Monday, November 5, 2007
Journaling
Today I was a chaperon for my DD's field trip to a museum here in Cleveland.
It was fun , she had a great time and I was in charge of a group of 5 children 3 boys my DD and 1 other girl. We didn't get back until 2 so I didn't get much time to work out. I managed to get in 33 minutes on the EFX
Eating was ok but I had some wine. Tomorrow will be much better!
It very cold here and is supposed to snow.
Quinoa Salad with Black Beans and Sweet Potatoes
Quinoa Salad with Black Beans and Sweet Potatoes
from Women's Health
Ingredients
1/2 cup quinoa
1 tablespoon olive oil
1 medium sweet potato, peeled and diced
1 scallion, thinly sliced
1/4 teaspoon dried red chile flakes
1 cup water (LS chicken broth)
1/2 teaspoon salt
3/4 cup canned black beans, drained and thoroughly rinsed
juice of one lime
2 tablespoon chopped fresh cilantro
Instructions
1. Place quinoa in a small-mesh sieve and rinse thoroughly.
2. Heat oil over medium-high heat in a medium skillet (be sure you have a tight-fitting lid for the skillet).
3. Add sweet potato, scallion, and chile and saute until fragrant, about 2 minutes.
4. Add quinoa; toast for 2 minutes.
5. Add water (broth) and salt.
6. Bring to a boil, reduce heat to medium low, and cover. Simmer until quinoa and sweet potato are tender, about 10 to 12 minutes.
7. If liquid remains unabsorbed in the pan, raise heat to high and cook for 2 minutes until it boils off.
8. Stir in black beans and lime juice and cilantro.
9. Serve warm or chilled.
Sunday, November 4, 2007
Journaling
Hello friends!
202.4 This a.m.
Only 3 pounds lost this month, oh well. I stayed on plan and did my best.
Today I did 10 minutes on the stairmaster and 25 on the treadmill HIIT, plus a few minutes cool down. I saw this guy yesterday doing full sit ups from a lying down position, and he did lot's of them, I tried it last night....oh boy. Not good!
I did a set of side twists on this machine, I think it's a Cybex. Not the greatest workout, but better then nothing.
No gym tomorrow, DH is playing golf and there will be a frost delay....so I won't have time before I work :(
Thanks Marshall, Barb , and Rie for your comments on the DD!
Check ya later.
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