Three days down and one to go with this training session. I'll be glad when it's over. I guess the class isn't so bad but I don't enjoy the trek out to the classroom. I stepped it off and it'a almost 1/2 mile each way! Now I know walking is good for me--but I'm not so sure forced marches fall into that category...
Not much of a day today. I;m coming up on a long break split by a single dat shift on Monday. Not too sure about the weather, but we'll see.
Thursday, 31 May 2012
Wednesday, 30 May 2012
30 May 2012
I just managed to get my chicken skewers grilled before the rain moved in! It's only sprinkling right now but I'd rather not sit out in the rain with the barbie :-) I picked up some chicken skewers last night from Weeton's along with my fillet steak and I'm seriously impressed. I think the chicken skewers are way better than the beef ones.
So now it's off to make my oat bran pancake for tomorrow's brekkie and then bedtime. Today was a bit better than yesterday--at least I'm not quite so cranky. I guess I finally made my point about how ridiculous it is to walk all the way out to the training room, especially since there's nothing there that isn't in any number of the closer conference rooms. Sheesh! I know walking is good for me but it's about a mile round trip and there's no where to stop and rest along the way.
I had a salad with some prawns for lunch but I massed up and added a couple of spoonfuls of salsa--little realizing just how hot it was. It was good but my tongue was burning for hours afterwards. That stuff should come with a health warning!
So now it's off to make my oat bran pancake for tomorrow's brekkie and then bedtime. Today was a bit better than yesterday--at least I'm not quite so cranky. I guess I finally made my point about how ridiculous it is to walk all the way out to the training room, especially since there's nothing there that isn't in any number of the closer conference rooms. Sheesh! I know walking is good for me but it's about a mile round trip and there's no where to stop and rest along the way.
I had a salad with some prawns for lunch but I massed up and added a couple of spoonfuls of salsa--little realizing just how hot it was. It was good but my tongue was burning for hours afterwards. That stuff should come with a health warning!
Tuesday, 29 May 2012
29 May 2012
Well, I got lazy last night and just steamed the veggies (brocolli and asparagus), then made a great dip from some fat-free creme fraiche and the left over garam masala from my Betty's class. Pretty good stuff! The chili, garlic and ginger will keep for a couple of days... When I do what I origininally planned, I'm going to take a non-stick pan, hit it with a light spray of PAM, then add chopped garlic, chopped ginger, chopped chili and a few drops of sesame oil. The I'll add fresh brocolli and asparagus, stir fry a little and add a splash of soy and some chopped green onions and garnish with sesame seeds. Depending on how that turns out (and how can I lose, really?), I might throw in some tofu the next time.
Today is a protein day, so I'm firing up the grill again. I'll sit outside and read a bit while the grill heats, then do a small steak.
It was my first day (of 4) of a class for the job and I'm pretty darn disgusted! It's a good thing I'm over my cravings or I could have done some serious damage to some Reese's cups. As it is, I just want to hit someone but unfortunately my list of possibilities is too long. I guess I'll just read.
Today is a protein day, so I'm firing up the grill again. I'll sit outside and read a bit while the grill heats, then do a small steak.
It was my first day (of 4) of a class for the job and I'm pretty darn disgusted! It's a good thing I'm over my cravings or I could have done some serious damage to some Reese's cups. As it is, I just want to hit someone but unfortunately my list of possibilities is too long. I guess I'll just read.
Monday, 28 May 2012
28 May 2012--I'm ba-a-a-ack!
After a long--and totally inexcusable absense--I'm back at the blog :-) And as of this morning, I've lost 40 lbs total. I'm also very proud of the fact that I haven't had any sugar since 2 May, and amazingly, after about the first week, it just gets easier.
Since it's Memorial Day, I decided I would grill something tonight, so I headed out to Weeton's in Harrogate to see what they had. I ended up with some yummy-looking beef skewers and some broccoli, asparagus, red chili and spring onions. I'll grill the skewers and stir-fry the veg with some garlic, ginger and soy sauce, which should be fabulous.
I am currently on the cruise phase of the Dukan Diet--and will be there for quite a while longer. I think this is the diet I've been looking for for years! I just don't like fruit and so many diets are very heavy on the fruit. Also, so many diets are not sustainable for the long-term but I think this one will be. Plus, it's not all about just losing the weight; this actually has a program to help you stay at your new, healthy weight--and it's not BMI-based! Oh, wonder of wonders!! So many diets want you to get down to your BMI weight, which in some people's cases just isn't worth doing. My goal is to get more active--not wear single-didit dress sizes. Already I'm noticing a difference: quite a few of my tops and jeans are loose, I'm not as breathless and my knee is feeling better. And I've gotten past my first hurdle--about 4 lbs ago is where I've stopped/gotten bored with my most recent dieting efforts.
So wish me luck! If the veg are good, I'll post the recipe tomorrow.
Since it's Memorial Day, I decided I would grill something tonight, so I headed out to Weeton's in Harrogate to see what they had. I ended up with some yummy-looking beef skewers and some broccoli, asparagus, red chili and spring onions. I'll grill the skewers and stir-fry the veg with some garlic, ginger and soy sauce, which should be fabulous.
I am currently on the cruise phase of the Dukan Diet--and will be there for quite a while longer. I think this is the diet I've been looking for for years! I just don't like fruit and so many diets are very heavy on the fruit. Also, so many diets are not sustainable for the long-term but I think this one will be. Plus, it's not all about just losing the weight; this actually has a program to help you stay at your new, healthy weight--and it's not BMI-based! Oh, wonder of wonders!! So many diets want you to get down to your BMI weight, which in some people's cases just isn't worth doing. My goal is to get more active--not wear single-didit dress sizes. Already I'm noticing a difference: quite a few of my tops and jeans are loose, I'm not as breathless and my knee is feeling better. And I've gotten past my first hurdle--about 4 lbs ago is where I've stopped/gotten bored with my most recent dieting efforts.
So wish me luck! If the veg are good, I'll post the recipe tomorrow.
Thursday, 20 January 2011
20 Jan '11
Having a bit of trouble getting back into daily blogging...
Yesterday and today were pretty similar--porridge and salad, then yogurt. I messed up and put the enchiladas and sauce in the same container, which caused the corn tortillas to dissolve, which is definitely NOT Good Eats. So last night I had some Mac 'n' Cheese out of the panrty and tonight it was beef and barley soup. Not hard-core Plan but at least my pantry is getting a bit organized.
Yesterday and today were pretty similar--porridge and salad, then yogurt. I messed up and put the enchiladas and sauce in the same container, which caused the corn tortillas to dissolve, which is definitely NOT Good Eats. So last night I had some Mac 'n' Cheese out of the panrty and tonight it was beef and barley soup. Not hard-core Plan but at least my pantry is getting a bit organized.
Tuesday, 18 January 2011
18 Jan '11
I had to get up this morning and get my blood drawn, so no brekkie before I left. I went over to the Starbucks at Sainsbury's and had a small panini and a skinny latte for breakfast, then ran a few errands. Since I thought I had a briefing this afternoon, I had a small salad at wor for lunch along with some lime/ ginger water.
I've been doing these security briefings since 1999 and they have ALWAYS been on Tuesday afternoons at 1300. Well, they're still on Tuesdays, but now they're at 0900! You would think they might have mentioned that, but no-o-o-o! So I missed it. I was on time for Nancy's 'How TO Eat' class as a result, so that was good.
I'm getting ready to nuke my enchiladas for dinner and I'm still working my way thru the water. I've also had a yogurt and a 1.2 oz chocolate bar. Very tasty! The raspberries looked good at the commissary, so I may have those, too--or save them for tomorrow.
The class was interesting. The point is not to loss weight during the class but to learn how to relax and enjoy what you're eating. It's designed for 'diet casualties' which I certainly am. I do know how to LOSE weight, I just don't know how to keep it off. That's what I'm going for these days. I have enough weight loss strategies, so now I'm looking to learn how to stay there.
I start back on days tomorrow (thru Sunday) so I have lots to get ready--and a load of laundry to do. It's been positively balmy (if wet) for the past few days, but today it was pretty cold. We had a hard frost overnight and it didn't really get very warm today. I need to get up early enough to let the car warm up in the morning.
I've been doing these security briefings since 1999 and they have ALWAYS been on Tuesday afternoons at 1300. Well, they're still on Tuesdays, but now they're at 0900! You would think they might have mentioned that, but no-o-o-o! So I missed it. I was on time for Nancy's 'How TO Eat' class as a result, so that was good.
I'm getting ready to nuke my enchiladas for dinner and I'm still working my way thru the water. I've also had a yogurt and a 1.2 oz chocolate bar. Very tasty! The raspberries looked good at the commissary, so I may have those, too--or save them for tomorrow.
The class was interesting. The point is not to loss weight during the class but to learn how to relax and enjoy what you're eating. It's designed for 'diet casualties' which I certainly am. I do know how to LOSE weight, I just don't know how to keep it off. That's what I'm going for these days. I have enough weight loss strategies, so now I'm looking to learn how to stay there.
I start back on days tomorrow (thru Sunday) so I have lots to get ready--and a load of laundry to do. It's been positively balmy (if wet) for the past few days, but today it was pretty cold. We had a hard frost overnight and it didn't really get very warm today. I need to get up early enough to let the car warm up in the morning.
Monday, 17 January 2011
17 Jan '11
I've almost undone all the damage I did over the holidays to my plan. I'm back to 29 lbs down which is motivating; I've lost 3 lbs this past week. I went in to the surgery this morning to have my routine blood work done (no joy--I'm a very 'hard stick'--so I have to go to the hospital tomorrow morning) and I had her check my blood pressure. It was 110/60 (woo hoo!) so the weight loss is showing some results there, too. When I was younger (and less fat), my blood pressure was normally about 100/60 so I was very happy to see the 60 again.
Before I went off to get my blood drawn, I mad myself a new flavor of 'spa water': lime and ginger. Very nice! I got home from the surgery and made porridge for breakfast. I did a bit of work in the kitchen, then made a can of clam chowder for lunch. I did a few more errands, including going over to the Stop 'n' Rob on base. They currently have some 1.2 oz Lindt dark chocolate bars and I'm trying a little experiment. An ounce of dark chocolate is one serving, so I got a few of these since they're basically a 1 serving size. I've always said my problem is opening a large pack of something and not having the will power to resist finishing it; well, these are a single serving, so I'll see how I do. I also had a yogurt this afternoon.
I made the enchiladas at the end for my dinner tonight and my lunches. They're pretty good, although I only got 12 and not 16 out of the recipe--and I don't think mine we're especially full. I used most of a container of Breakstone 2% cottage cheese; I think next time, I'll use the whole thing. I also sprinkled them with a little shredded cheese and a dollop of Lite Sour Cream. Very tasty!
Lite Bean and Cheese EnchiladasAdapted from Noble Pig blog and Everyday Food
2 cups low-fat (1% or 2%) cottage cheese
1 can (15.5 ounces) black beans, rinsed and drained
Kosher salt and ground pepper
16 corn tortillas
Nonstick Cooking Spray
3 Tablespoons extra-virgin olive oil
3 garlic cloves, roughly chopped
1 large white onion, diced small (1/2 cup reserved for serving)
4 teaspoons chili powder
2 Tablespoons white vinegar
1 can (15 ounces) tomato puree
2 cups vegetable broth
fresh cilantro leaves for serving
Preheat oven to 350o. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper.
Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes. Working with one tortilla at a time, lightly spray both sides with cooking spray, place two rounded Tablespoons cottage cheese mixture down center of each, then roll tortilla around filling. Place seam side down, on rimmed baking sheet. Bake tortillas until heated through, 8-10 minutes.
Meanwhile, in a medium saucepan, heat oil over medium-high. Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes. Add chili powder and cook until fragrant, 30 seconds. Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).
To serve, divide enchiladas among plates and top with sauce, onion and cilantro.
Before I went off to get my blood drawn, I mad myself a new flavor of 'spa water': lime and ginger. Very nice! I got home from the surgery and made porridge for breakfast. I did a bit of work in the kitchen, then made a can of clam chowder for lunch. I did a few more errands, including going over to the Stop 'n' Rob on base. They currently have some 1.2 oz Lindt dark chocolate bars and I'm trying a little experiment. An ounce of dark chocolate is one serving, so I got a few of these since they're basically a 1 serving size. I've always said my problem is opening a large pack of something and not having the will power to resist finishing it; well, these are a single serving, so I'll see how I do. I also had a yogurt this afternoon.
I made the enchiladas at the end for my dinner tonight and my lunches. They're pretty good, although I only got 12 and not 16 out of the recipe--and I don't think mine we're especially full. I used most of a container of Breakstone 2% cottage cheese; I think next time, I'll use the whole thing. I also sprinkled them with a little shredded cheese and a dollop of Lite Sour Cream. Very tasty!
Lite Bean and Cheese EnchiladasAdapted from Noble Pig blog and Everyday Food
2 cups low-fat (1% or 2%) cottage cheese
1 can (15.5 ounces) black beans, rinsed and drained
Kosher salt and ground pepper
16 corn tortillas
Nonstick Cooking Spray
3 Tablespoons extra-virgin olive oil
3 garlic cloves, roughly chopped
1 large white onion, diced small (1/2 cup reserved for serving)
4 teaspoons chili powder
2 Tablespoons white vinegar
1 can (15 ounces) tomato puree
2 cups vegetable broth
fresh cilantro leaves for serving
Preheat oven to 350o. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper.
Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes. Working with one tortilla at a time, lightly spray both sides with cooking spray, place two rounded Tablespoons cottage cheese mixture down center of each, then roll tortilla around filling. Place seam side down, on rimmed baking sheet. Bake tortillas until heated through, 8-10 minutes.
Meanwhile, in a medium saucepan, heat oil over medium-high. Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes. Add chili powder and cook until fragrant, 30 seconds. Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).
To serve, divide enchiladas among plates and top with sauce, onion and cilantro.
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