Tuesday, September 23, 2008

Feelin' it

I really feel like the Biggest Loser Challenge is exactly what I've been needing and I can't thank Angie enough for taking this on. I have a renewed excitement for getting on the scale this week, and I know that having all you guys to answer to is what will keep me on track day in and day out.

I have yet to journal my food today (about to when I finish this post), but I'm estimating 1400 calories again (tops). Started off with my faithful oatmeal breakfast, yogurt for a snack. I have finally gotten my hands on the apple turnover yoplait and if you haven't found it, go NOW and get it! Best yogurt ever!!!

I took a cue from a friend today and took a lunch to work consisting of bell peppers and turkey deli slices. I added 2 triangles of the good ol' laughing cow for good measure. PERFECT size lunch for me. And quite a change for me without any bad carbs to speak of. Ok, I admit, I had a 60-calorie Jello pudding for dessert. But still...not too bad!
I had sushi for dinner - mostly sashimi plus 10 pieces of sushi.

But the kicker for today is that I made myself get on the treadmill tonight. Just 30 minutes, and I mostly walked, but still, it's better than nothing. I've been letting the exercise slide lately. For the next three weeks I'll be back home (not on the road for work) so it will be easier to kick some gym ass. and boy, I plan to!

Just two more days here in Columbia, MO. Can't wait to get home, see my honey, my puppies, and get on the scale! :D

Monday, September 22, 2008

Fall = Chili

This is one of the best chili recipes I have ever tried. I have used Guiness and New Castle for the beer it calls for in the recipe. Both are excellent. Poblano chilis are perfect for this if you want a rich, smoky flavor. I plan on cooking up a batch every weekend between now and the company chili cook-off next month at work. You know, just to practice. ;)

One serving = 380 calories without any toppings.
This recipe makes 8 servings.

3 ancho chiles (dried poblano chiles)
1 to 3 tablespoons vegetable oil
4 ounces pork (such as shoulder or chops), finely chopped
2 pounds boneless chuck steak, cut into 1/2-inch cubes
1 large white onion, chopped (2 cups)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
Coarse salt
28 ounces whole peeled tomatoes, briefly pulsed in a blender
2 cans or bottles of beer (12 ounces each)
1 tablespoon distilled white vinegar

4 ripe Hass avocados, halved lengthwise, pitted, flesh scooped whole from skin, and coated with fresh lemon juice
1 bunch scallions, thinly sliced
1 bag (20 ounces) salted corn tortilla chips
5 ounces sharp orange cheddar cheese, grated
Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Reserve seeds. Transfer chiles to a bowl; cover with boiling water. Set aside.

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add pork; cook until browned, 3 minutes per side. Transfer to a plate. Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.

Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened, 6 to 8 minutes. Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute. Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes.

Return meat to pot. Add 2 teaspoons salt, the tomatoes, and beer. Bring to a boil; reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours. Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more. Discard bay leaf. Stir in vinegar. Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.

Plans and such...

So I've decided to stick with Sparkpeople to keep up with the food end of things. I've been pretty successful using it and I love having a 'free' way to keep up with my intake everyday. I journaled today for the first time in weeks. Around 1400 calories for the day. Not a bad start.

Saturday, September 20, 2008

Return of the Motivation

It's been two weeks since my vacation and I'm still up 2 pounds. But lucky for me, a new challenge has sparked my motivation.

I don't have a plan for how I am going to make this happen. I mean, I know how to do it, but I've become so bored with everything I've been doing for the past two years. I've thought about going back to weight watchers (where it all began), but then I thought about trying the Wendie plan, which is a variation of it. I've also thought that I should just keep on doing SparkPeople, since it did work for a few pounds this summer.

So my plan for the time being is to formulate a plan. I'm going to look back over my journals to see what worked.

To be continued...