The Skinny on Me
I'm just a girl (well, 22-year-old girl) trying to find my happiness through running and healthy eating.
Height: 5'7"
Starting Weight: 176 lbs
Current Weight: 166.9
Goal Weight #1: 161 lbs (-15)
Goal Weight #2: 151 lbs (-25)
I feel like it’s been forever. Maybe it hasn’t. But regardless, I ‘spose I could give you a minor recap of the weekend that was… interesting and full of new experiences.
Friday… Post-work workout with Robert. Gelato with Amber. Chilling with dog (who I was about to kill, but not really).
Saturday… Ran. Sat around all day. Saw Eat. Pray. Love. with the mom and the bestie. Went to mexican food restaurant/bar place for bestie’s friend’s girlfriend’s going away party (confusing I know). Went to Kon Tiki (bar). Got crazy crunk (happens about once every 3 months, otherwise I’m not really a drinker). Boy + hot tub experience.
Sunday… Hangover. Laundry. Hangover. Grocery shopping with the grams. Hangover. Baked chocolate angel food cake. Made turkey meatloaf and broccoli salad. Gained three pounds.
So. Basically. I totally blame everything that did or did not happen Saturday on my brother. After the movie (at 930) I would have been completely a-ok with going home and sleeping. But my brother was having a D&D party, in the living room (AKA my room), and made a point of telling me, it was not to be over until well past midnight. So. Seeing how that wasn’t an option, I went with B. Hang out with the bestie and drink a couple of drinks. (HA). A couple turned into a margarita, tequila shot, bud light and 1.5 Scorpians (AMAZING fruit based drinks from Kon Tiki that are meant for two people). And then there was the guy. Fun times.
Sunday I was not so bueno at the beginning. But after a nice long 45 min shower I convinced myself that I could not opt out of doing everything I had wanted to do simply because I wasn’t feeling so well, as a result of my own wrong doing. So I went grocery shopping, Grandma in tow.
I felt pretty good after grocery shopping, so I started my angel food cup cakes around 4. And I didn’t stop cooking till midnight. The cupcakes turned out to be super DELISH! Apparently, I am pro at making angel food cake cause my mom swears it’s the hardest cake EVER to bake. While those cooled, I made dinner.
A super tastey meatloaf, yes meatloaf. With a sun-dried tomato paste/olive swirl. And a broccoli salad. Both were tastey, however, I’m not quite a fan of the broccoli salad. After dinner, I continued cooking. The cupcakes needed frosting. So, for the 6 cupcakes, I made two strawberry meringue frostings, two honey meringue frostings and a chocolate sauce. Since I had two of each, I inserted chocolate into the center of one of each of the frostings — strawberry, honey, and plain— for some variety and sampling.
The honey meringue needs some work but it was definitely on the road to be the tastiest frosting ever! The strawberry frosting not so much. The chocolate filled cupcakes were good too. For the record, my mom, grandma and I split each of the cupcakes. So. I wasn’t stuffing my face with all six cupcakes.
After that, I had so many egg yolks left over I made another frittata. Thanks to Your Nutritionista I am now a huge fan of them. This one was a modified Apple-Bacon-Cheddar frittata and it is super tastey.
So finally, Lexi and I headed home and I was in bed by 12:45. Fast forward five hours later, I’m so tired that I can’t imagine getting out of bed for a run. So, I’ll do it tomorrow. And, I’ll be sure to go to bed by like 11. Since I am on week 7, I now have to run 2.5 miles non-stop. Saturday’s run was 2.25 miles NS, so we’ll see how tomorrow goes.
The downside to the weekend. Even though I was by no means stuffed yesterday, and I tried my hardest not to snack on the food while I was cooking it, I managed to gain three pounds yesterday alone. I guess that’s what I get for eating angel food cakes and chocolate :( If only I could stand the idea of baking sans taste testing. Maybe someday…
Um. baller if I do say so myself. Instead of bread crumbs we used oats, but they didn’t solidfy the mixture as well so I seriously had to add like two-three times the amount of oats called for. Plus, two tablespoons of corn meal.
They were still a bit goopy, but I kinda made makeshift patties and then plopped them on to the grill (we had a space covered with alumninum foil to prevent the burgers from falling through the grate.
As always, I kinda went a bit overboard with the fruit. But it was tasty. In addition to my grapes and raspberries, my friend made a fruit salad. End result: Delicious fruit salad + tasty sweet potato fries + AMAZING black bean burgers = PURE/SHEER AWESOMENESS!
However, my run today, not so awesome. It was quite shitty say the least. I tried running up this street that’s on a big hill and despite starting at the final fourth of the road, I failed. Apparently running in the flat lands has had zero effect on my running in this hills.
After my horrible start, I managed to run the next 10 or so minutes nonstop, downhill. Once I had to make my way back uphill again, it started sucking again. So, I walked and ran. I didn’t run 20 min/2 mi. Tomorrow though, tomorrow I will— in the flatlands.
I have a horrible headache and I am extremely tired.
Goodnight
Let me just say. I’m excited to try this. Yes, there is bread crumbs so I might try to investigate an alternative, maybe like almond crumbs or something, but it is whole wheat… Anyway. I LOVE LOVE LOVE black bean burgers. This will def be on the menu sometime soon!
Do you have any good substitutes for bread crumbs?
Shrimp? Good source of lean protein. Avocado? Fabulous. And on top of that, it’s spicy? I’ll be making this soon and you should do the same.
Blackened Shrimp & Avocado Salad
I love avocado. I could put it in/on nearly anything. Avocados are expensive and fatty so I try to find ways to mix them with other ingredients so I can get the taste but not consumer more than one at once. I found this recipe on Food & Wine mag’s website and fell in love. The original is here. This is my simple adapted version.
Ingredients
1. 1/4 cup raw jalapenos
2. 1/4 cup red onion, julienne or diced
3. 1/4 cup plus 1 tablespoon extra-virgin olive oil
4. 2 tablespoons fresh lime juice
5. 1 small shallot, thinly sliced
6. 1/4 cup chopped cilantro
7. 1/4 cup of cojita cheese (shredded or grated finely)
8. 1 avocado, cut into 1/4-inch lengthwise wedges
9. Salt and freshly ground pepper
10. Blackened seasoning (you can make your own but I love McCormicks Cajun that you can get at your local grocer)
11. 3/4 pound shelled and deveined gulf shrimp
12. One head of lettuce, washed and torn into bite-size piecesDirections
1. In a large bowl, combine 3 tablespoons of the olive oil with the lime juice, shallot and cilantro. This makes your vinaigrette.
2. In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the shrimp, season with blackened seasoning and cook over moderate heat, tossing the shrimp until they are curled and light pink about 4 minutes.
3. Put lettuce, jalapenos, red onion, and avocado into a bowl. Add the shrimp to the vinaigrette and toss to coat. Toss the shrimp into the salad mixture and drizzle the remaining dressing on top. Sprinkle with cojita cheese.
Hmmm… healthy recipe #2 for the week? #1 was last night’s cauliflower pizza crust (which I SO want to make again with a few adjustments!). I have a lot of spinach cause i was planning on making my avacado tomato shrimp salad again. Maybe i should mix is up by using blackend shrimp…. mix n match.
Oh by the way… i don’t know if i mentioned it, but i want to start planning my meals for the week so i don’t run astray. That way I can be prepared and have a meal ready for lunch at my internship.
