Checking in: Monday I was 209.2, yesterday 206.4. I didn't weigh today , my DD is home sick. I worked out on Monday- 1 hour split on track and on elliptical. Yesterday 1 hour split, track and treadmill incline HIIT. No workout today because of poor sick baby. Eating on track. Last Friday was hubby's birthday so I was off track this past weekend. I can do better!

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Spanish Whole Wheat Couscous

Spanish Whole Wheat Couscous

I used all organic products in this except the Couscous

30 min | 25 min prep | SERVES 6

3/4 cup chopped onions
2 teaspoons crushed garlic
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 1/4 cup chicken broth
1 cup frozen peas
3/4 cup chopped tomatoes -fresh or canned
1/4 cup minced cilantro
3/4 cup whole wheat couscous

Saute onion and garlic in olive oil over medium heat until tender.
Stir in cumin and chile powder, and cook for 1 minute.
Add broth, peas, tomato and cilantro, and bring to a boil.
Stir in couscous, cover and remove from heat.
Let stand for 5 minutes.
Fluff with a fork before serving.

Serving Size 1 (117g)

Recipe makes 6 servings

Calories 137
Calories from Fat 25 (18%)
Amount Per Serving %DV
Total Fat 2.8g 4%
Saturated Fat 0.4g 2%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 160mg 6%
Potassium 172mg 4%
Total Carbohydrate 22.6g 7%
Dietary Fiber 2.6g 10%
Sugars 2.4g
Protein 5.2g 10%
Vitamin A 696mcg 13%
Vitamin B6 0.1mg 5%
Vitamin B12 0.0mcg 0%
Vitamin C 7mg 12%
Vitamin E 0mcg 1%
Calcium 20mg 2%
Iron 0mg 5%

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Spicy Mole Oatmeal Chili

Spicy Mole Oatmeal Chili

Serves 8 to 10

By substituting cholesterol-busting rolled oats for fatty ground beef-and bumping up the anti-inflammatory quotient with chili powder and chipotles-this crowdpleaser ensures second helpings.


Ingredients
2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion (one large yellow onion)
½ cup diced carrots (two small carrots)
½ teaspoon sea salt
1 28-ounce can diced tomatoes with cilantro and lime or with basil and garlic
2 15.5-ounce cans low-sodium dark-red kidney beans, drained and rinsed
1 tablespoon best-quality unsweetened cocoa powder
2 tablespoons chili powder
2 tablespoons chipotle sauce
1½ cups rolled oats
7 ounces water
4 ounces cheddar cheese, shredded (I would use reduced fat)


Directions

Heat oil in a Dutch oven or heavybottomed pot.

Cook onions and carrots until onions are translucent but not brown, about 3 to 5 minutes. Season with salt.

Add tomatoes to the pot, then add rinsed beans.

Add cocoa and chili powder until the powders are completely incorporated into the mixture. Add chipotle.

Add the rolled outs and about half the water. Cook for about 5 minutes and add water as necessary. You want a thick consistency.

Cook for about 5 to 10 minutes more, until oats break down. (It will actually start to look a little like ground turkey.)

Serve in individual bowls with a sprinkle of cheese on top.
Nutrition Facts
Per serving: 243 calories, 9 g fat (3 g saturated), 29 g carbohydrates, 12 g protein, 7 g fiber, 540 mg sodium (24% Daily Value).

http://www.naturalhealthmag.com/spicy_mole_oatmeal_chili/healing_foods/healthy_recipes/150

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Roasted Ratatouille Pasta

Roasted Ratatouille Pasta

Ingredients
Extra-virgin olive oil (EVOO), for drizzling
1 head garlic
1 medium eggplant, ends removed, peeled and cut into small chunks
2 to 3 medium zucchini, ends removed, quartered and into small chunks
2 red bell peppers, cored, seeds removed and cut into small chunks
1 large onion, cut into small chunks
4 sprigs thyme, leaves removed
Salt and freshly ground black pepper
1 pint grape or cherry tomatoes
1 pound whole wheat penne
1/2 cup Italian parsley, chopped
1/2 cup (a large handful) grated Parmigiano-Reggiano, plus more to pass at the table

Yields: 4 servings

Preparation
Preheat oven to 450ºF. Place a large pot of salted water over high heat and bring to a boil.
Cut a sliver off the top of the garlic head just large enough to expose the cloves. Tear off a large square of aluminum foil and place the garlic in the center. Drizzle a small amount of EVOO over the head and wrap the foil up around it. Place in the oven and roast until golden brown and tender, about 45 minutes.

While the garlic is roasting, cut up the veggies and place everything except the tomatoes on one or two large baking sheets, along with the thyme leaves.
Once the garlic has been roasting for about 15 minutes, drizzle the veggies with EVOO and season them with some salt and freshly ground black pepper. Roast them in the oven until tender and caramelized, about 30 minutes.
Once the veggies have been in the oven about 10 minutes, place the tomatoes onto another baking sheet, drizzle them with EVOO and hit them with some salt and freshly ground black pepper. Toss them into the oven with the other veggies and roast until they've burst and shriveled up slightly, 15-20 minutes.
Once the veggies have about 10 minutes left to go, drop the pasta into the boiling water and cook to al dente according to package directions. Before draining the pasta, ladle about 3/4 cup or so of the pasta cooking liquid into a large serving bowl. Drain the pasta and reserve.

Once the garlic is done roasting, allow it to cool enough to handle, then hold the head in your hand over the bowl with the pasta water and squeeze out all of the roasted cloves into the bowl. Add the tomatoes and mash everything together.

Add the roasted veggies, drained pasta, parsley and grated Parmigiano to the bowl and toss it all to combine.
Pass some additional Parmigiano-Reggiano at the table along with the bowl of pasta.

Recipe from Rachael Ray

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Turkey Chili Joes

Turkey Chili Joes


Increase the ground chipotle powder if you prefer more heat.


Cooking spray
1/2 pound ground turkey breast
1/2 pound ground turkey
1 cup chopped onion
2 cloves minced garlic
2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon chipotle chile powder or to taste
1/2 cup ketchup (Heinz reduced sugar ketchup made with splenda)
2 (15-ounce) can red kidney beans, rinsed and drained
2 (14.5-ounce) can diced tomatoes with green pepper and onions, undrained
6 whole wheat hamburger buns
6 tablespoons shredded sharp cheddar cheese reduced fat

Heat a large skillet over medium-high heat. Spray pan with cooking spray. Add turkey to pan; cook until browned, stirring to crumble. Add onion and garlic to pan; cook 2 minutes, stirring frequently. Add cumin, chili powder, and chipotle chile powder, and cook 30 seconds. Stir in ketchup, beans, and tomatoes; cook 6 minutes or until slightly thickened. Spoon about 2/3 cup turkey mixture over 6 bottom bun halves, and top each with 1 tablespoon cheese. Top with the remaining bun halves.

Adapted from a cooking light recipe-by Chari

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