Eggrolls and Plaid

So when I got home from class I heated up two Trader Joe’s vegetarian egg rolls in the oven. These guys are delicious. And it’s just one of those nights.

It’s still pouring outside. All day I’ve been sloshing around in these.

 

I also had one of those really fun moments on my way to class where my umbrella blew inside out I had to try and look cool while flipping it the other way.

And to make this moment even more special, while I was fighting with the umbrella, it flipped the other way and sprayed water all over my face.

Good thing I don’t wear mascara.

But it’s all okay because now I’m home and in a different plaid outfit.

Ohhhh yeahhhhhhhhh. Jersey Shore, come to mama.

In cat lover news, I watched this video the other day and thought it was really cute. Enjoy!

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I don’t want to start over again

When I say I’ve been on a lot of diets in my life, I MEAN IT.

Here’s a sampling.

Atkins

Weight Watchers

Jenny Craig

10 Day Fat Flush

South Beach

Sugar Busters

Clean Eating

Low fat high carb

Low carb high fat

Vegetarian

Grapefruit

Cabbage Soup

Starvation

You get the point. And that doesn’t even include the supplements and other gimmicks I’ve tried.

I just want you all to realize that I’m serious when I tell you that I understand the challenges of finding balance and a healthy lifestyle that works. For most of my adult life, I’ve been on some kind of journey to lose weight. It might last a week, or a month, or a year. But I’m always working towards something that has to do with my body.

Last year, for the first time, I tasted a Philly Cheesesteak. I’ve lived in Philadelphia since 2004. That is almost 7 years that I’ve lived in this city and never once tasted a cheesesteak. I said that out loud to a few people and realized how crazy it was. During all of the visits we made to Pat and Geno’s, I was always on some strict diet. And therefore I didn’t have one. Not even a taste.

Did I binge on things that would have added up to the amount of calories in a cheesesteak? Yeah. But that’s not the same.

The truth is, that restriction and deprivation aren’t the answer. Neither is overindulging in secret.

What is the answer? I don’t really know. But I do know that I’ve finally been making some progress that I’d like to share with you.

Lately I feel like I can hear my body tell me what it needs. Maybe it’s because I’m finally listening. And I’m not trying to shut it up or quiet it down until I’m alone.

Lately I workout because I enjoy it. I no longer feel like I have to do anything I don’t want to. I’m moving, I’m sweating, and that’s good. I don’t want to do squats and walking lunges with weights. And no one is going to die if I don’t.

Lately I can make healthy choices when others are not (and I don’t feel mad about it.) I know that I can have whatever I want, but that I do have a CHOICE. I don’t HAVE to eat a salad if I don’t want to. I’m an adult and if I want to eat french fries, I can. But I can also choose to eat the foods that make my body feel good.

Lately I find that if I give in to some indulgences, I don’t suddenly think I am a terrible, fat, and weak person. I no longer stew over bad choices and punish myself by making more of them. I move on. I FORGIVE myself. If I don’t, who will?

I’ve veered off of the path I was taking that I used to call my “weight loss journey”. That path had way too many booby traps and hills and ditches and rocks.

Life is the journey. Weight loss can be a part of that, but it will never be the only part. I realized that I don’t want to start over to create a “new me”. I like who I am NOW.

Are you willing to STOP starting over?

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Greetings from Breakfast Boringville

Population 1.

I’m so uninspired when it comes to breakfast these days. I’m not concerned with being creative even…I’m concerned with finding something/anything that even sounds kind of appealing.

Breakfast is a struggle between salty and sweet.

Eggs? Cheese? Toast? Veggies?- No

Pancakes? Waffles? Syrup? Fruit?- Um, no

I DON’T FREAKIN KNOW JUST GIVE ME BLACK COFFEE.

This is what happens. I wake up hungry, make coffee, think about breakfast, drink coffee, and then its 10am and I’m starving but nothing sounds good.

Here’s what I ended up with today, and it was actually ok.

Bagel thin, low fat cream cheese, strawberry jam (this is all fruit sugar free strawberry with fiber)

This is not going on the recipe page.

INSPIRE ME, PLEASE! What are some of your  breakfast favorites?

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A Recipe you Can Count On

Tonight’s dinner is an old standby. Its actually the most reliable recipe I know. My mom passed it on to me, and I’ve been making it forever! I actually cooked this for Joe the first time I ever made him dinner.  So ladies, you can call this recipe:

Marriage Material Salmon (serves 2)

Ingredients:

1 lb. salmon

1 tbsp. mayo (just like Paul Mitchell products are not valid if you don’t buy them in a salon, I do not vouch for this recipe if you use miracle whip, or low fat or fat free mayo)

salt, pepper, garlic powder

dried dill

How To:

Season the fish with salt, pepper, garlic powder

Put the mayo on top and spread it out on the fish

Sprinkle with dill

Bake on 350 for 20-25 minutes depending on the thickness of the salmon

I am eating this with some roasted green beans and brown rice. Saw the green bean idea on Jessica’s Blog. Thanks girl!

I can’t believe tomorrow is already Thursday. This week is flying!

What are your most reliable recipes?

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Bulgur with Squash, Mushrooms, Chickpeas and Lemon

I started inventing this recipe when I was at the store today when I realized the following:

a.) yellow and green squash was on sale for 99 cents a pound

b.) i have mushrooms that must be used ASAP

c.) i don’t know what the heck to eat for lunch but I am getting hungry

Originally I thought I would be making this with couscous, but when I went through my basket o’grains in the pantry, I realized I was out.

I saw bulgur in the basket and thought that would be a good sub. It’s quick cooking and small just like couscous.

This all comes together in about 15 min. The amount of time it takes the bulgar to cook.

Bulgur with Squash, Mushrooms, Chickpeas, & Lemon

Ingredients: (Serves 1 as a meal, or 2 as a side dish. You will have plain, cooked bulgur left over)

1 cup dry bulgur wheat or couscous

2 cups chicken broth (can use water or veggie broth to make this a vegan recipe)

1/2 of a medium zucchini

1/2 of a medium yellow squash (can use all green or yellow too, doesn’t matter)

1/4 of a medium yellow onion

1/2 cup chickpeas

about a cup of button mushrooms

1/2 a lemon

1 tsp olive oil

salt, pepper, cooking spray

How To:

Start by cooking the grain. Put 1 cup bulgar into 2 cups cold chicken broth. Bring to a boil, then cover and simmer for 12-15 min

Meanwhile, dice up the veggies

Toss veggies in a pan with some cooking spray and cook them until tender

After they are done, turn the heat off and add the chickpeas

Season with salt/pepper

Add 1/2 cup of the cooked bulgur

Stir together, and put into a bowl. Top with 1 tsp olive oil, and a big squeeze from 1/2 of a lemon.

Enjoy!

I have to go write a paper!

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Scenes from my morning run

Oh and here is your first Garmin report:

5 miles-52:45 minutes

Mile 1- 10:51

Mile 2- 10:41

Mile 3- 10:35

Mile 4- 10:30

Mile 5- 10:04

It’s cool to see that I get faster with each mile. Especially since I know mile 3 has some nasty hills.

Today there were lots of people out on the trail, which led me to think about the "runner’s wave" Do you give it?

Some guy gave me a thumbs up today. I thought that was pretty cool. Made me smile. I also got some "Good mornings!" and a "Hello!" or two.  I try and smile and say "Good Morning" but sometimes people don’t reciprocate.

I also saw a few deer eating on the trail. I gave them a "Wassup!". They gave me a blank stare. RUDE.

Does it look like fall where you are?

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Over. Easy.

Today was long. Class dragged on and on. It’s SOOO humid outside and my hair is a big frizzball.

Tonight’s dinner was a no brainer.

Over and out.

 

Also something to check out!

Healthy Living Blogs is a new resource for the health blogging community. Created by Lindsey of Sound Eats, HLB is a site designed to enhance the positive community of the healthy living blog world. Bloggers and readers can explore the site and find more blogs to love, bloggers in their area, and forums to deepen healthy discussion and support. If you’re interested in having your site listed on HLB, simply send the following information tohealthylivingblogs@gmail.com and check the site out for yourself!

• Email subject line: MEMBERS

• Your name (please share if you prefer to go by first name, first and last, or however you prefer to be known on the Internet)

• Blog Name

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• Your twitter handle, if applicable

• Your location (if you prefer not to disclose this information for privacy’s sake, that is completely understandable. We’ll simply include your blog listing in the A-Z listing, not by location, too)

• Any specific labels (i.e. vegan, gluten-free, weight loss, running, etc.)

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Easy Mac

After spending the morning and afternoon with a bunch of middle schoolers, I was ready to refuel. I wasn’t sure how the day would pan out, so I didn’t pack an actual lunch. I brought a few snacks, but they just made me want real food even more.

As a result, it took all of my strength to photograph this lunch before I ate it.

I’m the fastest pasta eater in the East. Slurp.

Today’s lunch is super quick fix and it really satisfies. This is a go-to meal for me because I always have the ingredients, and it takes about 10 min or less for a warm and filling meal. (Add extra time if you don’t already have the cooked veggies) Also, keep in mind that this recipe is totally a method and the pasta type, and veggies can totally be swapped.

Cheesy Roasted Vegetable Pasta (Serves 1)

Ingredients:

2 oz. dry pasta (I used dreamfields spaghetti, also you can make more, but I find that the more pasta I make, the more I eat. So I make 1 serving.)

2 wedges light laughing cow cheese

a sprinkle of parmesan

1 cup to 1.5 cups of roasted veggies (I used broccoli today that were roasted with salt, pepper, garlic powder and pam on 400 for 20-25 min)

 

How To:
Boil water and cook the pasta according to box

When it is al dente, pour out most of the water, but leave about 1/8 of a cup of the water in the pot with the pasta still in there

Add the laughing cow wedges and veggies (they don’t have to be warm, they will heat up with the hot pasta)

Stir everything together and add parmesan

 

The result will be a super creamy, rich, and filling meal. It feels like you are eating so much more pasta and cheese then you actually are. And the roasted veggies are flavorful and add a great texture to the dish.

 

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10 things I wish I knew about running…

Before I started running.

Running is one of those things that anyone can do. It doesn’t require a lot of gear, you can do it anywhere, it doesn’t take much coordination.

However, I’ve found that as a new runner, and someone running in races, there are some things that I wish I knew before I learned them the hard way.

Here we go.

1. Chafing is FO’ REAL. And it hurts. Buy some Body Glide, (about $8 for a stick at most sporting goods stores) and apply it in all of the places where fabric or skin could be rubbing. Yesterday I forgot mine because it fell behind the dresser. It wasn’t even that hot out and I ended up with a deep burn on my upper abs from my heart rate monitor strap rubbing against my skin/sportsbra/who knows. It hurts a lot more than it looks like it does.

 

2. Don’t wear cotton anything. Cotton absorbs all of the sweat and makes clothing heavy and wet. This includes big ‘ol cotton underwear. Not that any of us sexy ladies wear that.

3. Spandex is a GOOD idea. We all know that spandex isn’t the most flattering. But honestly, unless you are wearing one of those little thong things, no one is really going to notice. Tight pants result in less chafing. (see #1)

Image Source

4. If you’re not that fast, move on back when starting a race. The first race I was in things were NOT organized. And when we were lining up at the start, I was all the way in the front. After 85% of the people blew past me, I realized that it would be better for me to have been in the back of the pack. Its proper race etiquette too.

5. Get a camelbak. I love mine and it made all the difference in my running. I had a waterbelt and it was terrible. Bouncing everywhere, causing chafing (see #1), and for all of that trouble, it only held 20 oz. of water. Also get a hat. I prefer underarmour. It helps to keep the sun and sweat out of your eyes and it’s important to have in the rain.

6. You aren’t going to wake up after a month of running and be all that much faster.  I guess I thought that speed would just come to me, and it really hasn’t. But my endurance however, is getting much better. If you want to do speed training, there are plenty of workouts that can accomplish that. Here are a few. I haven’t gotten into them all that much..hence why my speed is still about the same. (I’m ok with that)

7. Just because you are now a runner, doesn’t mean you can eat like a sumo wrestler.

8. You may find that you want to talk about your running to anyone that will listen. A blog is a good way to talk about running when your husband, mom, dad, siblings, and friends are all reallllllllly tired of hearing about your running.

9. It’s okay to take walking breaks. It doesn’t mean you are a failure. And the guy running behind you who just saw you stop running doesn’t think so either.

10. Rest. And go to the doctor if your toes (or insert body part here), don’t seem to look or feel right. Once getting into running, its upsetting to think about NOT running. So take the proper precautions in staying healthy.

 

HAVE FUN OUT THERE!! Let me know if you have any more questions I can help with. I’m a newbie too so don’t be shy!

I’ll be with my 6th graders all morning, so I’ll see you at lunch!

Share your running tips! I’m all ears!

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Comfort Food

Tonight’s dinner was a comforting one. Italian food always reminds me of home.

I had some thin sliced chicken in the fridge that needed to be used, so I decided to make some chicken parmesan. It’s not the healthiest recipe, but a little bit is very filling and all things in moderation! I’m not about to coat my chicken in ezekiel bread and bake it until it is so dry that you need to bring the whole Brita pitcher to the table. 

This recipe takes about 20 minutes to put together and then 45 min to bake. The fast prep is what makes it a winner, because while it’s baking you can get other stuff done. Or you can dance around the kitchen and look at your reflection in the oven. Up to you.

Chicken Parmesan

Ingredients:

1 package thin sliced chicken breasts

1 cup 4C Italian bread crumbs (please use these, they are the BEST)

2 eggs (or 1 egg/egg white)

1 c. shredded mozzarella (I used 2%) You can also use a block of mozz that you slice

About 2 cups of tomato sauce (I used Joe’s homemade sauce. Not sure if he wants me to reveal the recipe)

A few Tablespoons of olive oil for frying

 

How To:

Bread the chicken by first dipping in egg, and then rolling around in the breadcrumbs.

(While I’m doing this, I’m letting the oil heat up in the skillet on medium heat)

Once the chicken is breaded put it in the skillet and cook about 3 min on each side until golden brown and firm

Place cooked chicken on a plate w/paper towels to soak up excess oil

After the chicken is done, put a layer of sauce on the bottom of a baking dish

Add the chicken and cover with more sauce

Sprinkle cheese on top and bake at 350 covered for 35 minutes and uncovered for 10 minutes.

Serve with pasta or whatever you want. Maybe some Ezekiel bread?

I had roasted broccoli with mine. Joe had pasta and broccoli on the side.

Mangia!

 

Tomorrow I’m headed to my lab in a 6th grade class for the day. I’m nervous!

 

What foods remind you of home?

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