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.
The thing is, they put a chicken Caesar salad into a giant 12″ wrap. Originally, it also called for low fat Caesar dressing. Well, low fat usually means high substitutes so I skipped it. I ate 1/2 wrap as is, then emptied the other half out to enjoy the salad as it was meant to be–without the carby blanket.
(Note: site readers will wonder why I didn’t just make a Caesar salad. Answer: this was cheaper. The salad bar is weighed by the ounce)
This week’s lunches have all been the same, sandwiches and fruits/veggies…
Until now. Enter, the (super cute, super delicious) roast beef, provolone, and spinach wrap:
This unassuming little meal was absolutely delicious. It’s just a 5″ tortilla layered with 2-3 ounces of roast beef, a quarter slice of provolone, and a pinch of spinach. I had two, hubby should’ve had three. They’re scrumptious and a nice deviation from the standard sandwich.
I have joined a team challenge at work, and it’s off to such a fun start. I’m on a team with a group of four women at work and we have dubbed ourselves “Team Doge Wow Such Weight Loss!” The twelve week challenge kicks off with a mini-challenge to come up with the best team name (check!) and best team “before” photo (check!) I would love it if you could check out our submission (below) and vote for us on the HealthyWage website (http://www.healthywage.com/leaderboards/team_standings/?team_challenge=80&secondary_filter=1). This site is just like Diet Bet and Biggest Loser, except you cannot lose more than 1.5% of your weight/week and no more than 16.75% of your weight over the course of the challenge. I’m really excited to have a team of co-workers to tackle this with. They’ve been instrumental in my motivation this week 🙂
[EDIT: adding directions – access the link, and then select “GE HealthAhead’s Lose Weight, Win Big 2014” and “Mini Challenge #1: Best Team Name and Before Photo”]
I’ve been thinking about getting photoshop… I’ve got a trial at the moment, which I used to briefly doctor the image in the above food photo. The question is, does anyone even notice or care?
I’ve been depressed lately. Hopefully I’m rounding a corner.
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