Last week, we got free breakfast one morning because it was “Health Ahead” day. Yummo! I had a veggie frittata, apples with peanut butter, a small quesadilla, and infused water. It reminded me that I like water with cucumber and lemon. It’s time to break out the infusion pitcher!
I had a lot of spinach with my lunches last week, with grapes, carrots, raisins and string cheese for snacks.
For exercise, I did spin on Tuesday, muscle attack Wednesday, treadmill on Thursday, and walking on Friday. Yesterday I walked a few miles at a community art fair, and today I rode bikes with Jeff.
Today was mostly on track. For breakfast, I had toast with peanut butter and bananas, with a heap of grapes on the side. Lunch was chocolate cake and cheese puffs. Dinner is back on track with a BLT salad, made with spinach, avocado, tomato, and a bit of bacon. For dessert, I have geek yogurt topped with raspberries.
Dear readers, I’ve missed you!!
Thursday, we were preparing for a big big interview (and I forgot to go to school)
Friday, we had the interview and things went really well. I even bought a new outfit for it:
Saturday, we had friends over for a game night (after iaido, of course)
Sunday, I had a coffee date with friends
AND made a new friend by responding favorably to a request made by an old friend.
Today, I reinvented myself at work and have no pictures to show for it!
I have this, though:
Zucchini Lasagna Roll Ups
1 lb ground beef, (supreme lean)
2 zucchini, sliced, grilled, and sweated
Mozzarella cheese (shredded)
Tomato basil tortilla shells
This recipe came about because I was supposed to make zucchini lasagna. Then I realized that it takes almost two hours for that recipe.
1. Slice and grill zucchini, as if you’re still thinking you could make this “lasagna” thing work. Should take less than 5 minutes or so before you realize you’re already hungry.
2. Brown ground beef as if you’ve given up on lasagna and have switched gears to spaghetti. Drain, and return to the pan.
3. Add grilled zucchini to the pan with the beef.
4. Add spaghetti sauce (I like Newman’s Own Garlic variety) to beef and heat until simmering. Realize you didn’t boil water for noodles.
5. Rummage around in the fridge and figure that tomato basil tortillas are PROBABLY tasty with what you’re working with so far. Get ’em out.
6. Spread a thin layer of ricotta on the tortilla. Top with ground beef. Sprinkle with parmesan and mozzarella. Roll it up like a burrito.
[optional: top with more beef and cheese and eat it with a fork]
Tastes like a lasagna burrito, lol
How about some oats with a side of motivation? Those are pictures of possible wiggle dresses I could wear my friend’s wedding. I could either look like a sausage in casing, or, I could put a little effort in and look a little better.
I won’t look like a sausage either way because I wear clothes that fit me, but, I can’t wear a wiggle dress if I can’t wiggle into it, lol
Today’s song is brought to you by the Pandora Pop Fitness station.
This time last year was a time of hardship and growth. No really–I gained 12 pounds. But it was also character growth, and so so good.
From there, we went through wedding planning, a wedding, getting a dignosis of ‘hyperthyroidism’ for Tazzerson (our cat), an international reception, helping my brother move, moving ourselves, helping my mom move, planning festivities for my sister’s wedding, and finally–attending her wedding. In between, I’ve been going to school and my husband has been studying for his certifications, our parents have had to take care of our grandparents as they age and needs change. We’ve had a ton of just LIFE things happening and when that happens, some things fall by the wayside. Thankfully, I’ve been able to maintain my weight for the last year–230 on the dot. But what is the point of maintaining when I’d much rather be working towards my ultimate goal weight?
The “life” things have settled down for the moment. Now it’s time to get back to the rhythm of working out, planning meals, and eating right.