Must be doing something right

We started the weigh challenge Monday.

My plan and results so far:

Workout every day at lunch: FAIL - didn't do shit
Workout every day after work (except Wednesdays): FAIL - didn't do shit
Go to Wednesday Derby Practice: PASS
Be Gluten Free beginning Monday: FAIL - I even had dinner at the Fire Station last night with my dad and had a fat piece of steak (I swear they MADE me!) but I only cut 1/2 of the 5lb steak, potatoe wedges, bread

I said I'd wait a full week (after next week) to weigh myself after I worked out so I could feel better and see a differnce since I failed most of my goals so far.  The impatient ass that I am.  Weighed myself today.

And guess what?

I lost 6lbs.  I know.  I can't even explain it.  I can't believe it!  Crazy weird.

Imagaine if I worked out? sheez.

I'm hitting the gym today.  Maybe just a steam or sauna session but I'm going!

Time Bomb

Monday we started a challenge.

Monday, I ate regular food and no excercising.  UGH what is wrong with MOI?! I'll blame it on a monday meeting that never was.

Tuesday, I raced to work because we had a morning meeting at 9 (the same time I start work) then 1/2 way I was sent an email on my blackberry that the meeting was cancelled.  Thank goodness for my mom working with me and my BlackBerry.  Breakfast was Cream of Wheat.  Lunch was a Turkey Cranberry Sandwich and Salad and chips.  I drank 100 oz of water.  Dinner was Gluten Free cereal with non fat milk.  I did go to practice. 

wait that was wed.  I can't get the days straight.  Basically i haven't been gluten free and haven't been working out. 

I suck.

Today I had another sandwich and salad and chips.  Not enough water though.  I wanted to go work out or hit the steam room but I left my charger, earphones, water clothes at home.

UGH!  I have to get it together.

Nirvana or what not...

haha found this today in my DRAFT's.  So I guess I'll publish before I really read it because ummm i may want to make changes.  Here it is:

So without checking the dictionary I think that Nirvana means to be born again.  An elightenment.

Let me google it.

okay so it doesn't really pertain to me..thank you Webster's Dictionary for killing my self-awakening.

Anyway.  although I've been a heathen.  Today is Ash Wednesday and in preperation for it. I should be giving up what tempts me most. 

I know I should give up the guy that tempts me but I simply cannot because i know I can leave that when I choose.

But the real deal breakers are homies.

Gluten. Alcohol. Sugar/Butter. Coffee.

Is this some way of self-inflicting a punishment? No. Yes. Maybe. I don't know.

On a side note.  I was driving to work today and out of nowhere I yelled: "Oh It's on Bitch!".

I was talking to myself.  It must have been that wheatgrass shot in my shake today.

So reading over my headline.  I was 232. What the hell? I'm past that. (adding). Was i really going loca over that? Well that's good but my will power seemed to have taken a long ass vacation.

So back to being Catholic and what I'm giving up.

Alcohol.  I've done this before.  By choice, it wasn't even because of lent.  I just decided I didn't want any alcohol anymore.  For a while at least. Not that I have a problem with it, I just felt like not  drinking at all.

Coffee.  This will be a battle.  There are days that I feel like I can't open my eyelids without having toothpicks to prop them up. I think it's all in the mind.  I just need to get to bed earlier and not rely on caffeine to get me through the day.

Sugar, Butter. The dynamic duo that makes cupcakes, cakes and french toast the wonderfulness it is.

Gluten.

I love gluten.  No I fken love gluten.  But gluten doesn't love me.  All it does is kick me when I'm down.  After it shoved me and then tags along on my body like a mexican fancy dress (aka poncho) on a cold day in the motherland.

It feels like I'm currently wearning 20 fken ponchos.  And if you've never wore an authentic poncho...it's like getting a thick ass coarse like blanket cutting a hole in the middle and wearing it like an A-sign board.


It's apparently not good for my thyroid also.  Or so most books state.  I did do a really strict regime of being gluten free. It wasn't hard. Well mentally it was at first.  I was like fk...what the hell CAN I eat?

I had to reframe my mind and be creative.  I've posted a lot of recipe's on this blog and will start to add more. 

There are a few books that I have in my 'select library that relate to Gluten Free or Metabolism

• Gluten Free Connection by Dr. Shari Lieberman
• Master Your Metabolism by Jillian Michaels
• 1,000 Gluten Free Recipes by Carol Fenster, Ph.D.

The Daily Mile

I was googling Joint Juice and stumbled upon a blog called un-athletic runner.  I seen a widget that you can show your daily miles.

Why is all this a post? Because not only did I fall off the wagon, tumble down the hill and float away on the river bend.  I gained all my weight back that I lost 4 years ago.  Sigh.  I left my old weight on top (of this post).  I wish I was that weight again.

We decided to have a weight challenge at work.  $50.00 to join in, three months (plus a couple of days) and only twice to weigh.  In and out. 

There are 14 chola's so far signed up.  I've done this before and I know who my fiercest competitors are.

Normally I would be a fucken monster at doing this.  But my roaring fire is like a burnt out candle.

I felt it this weekend but today monday.  I just had a fat headache, tired, achy breaky and looking for excuses.

I planned on doing my Gluten Free routine but already fucked that up with a dolla burger at McD's.  UGH.  I don't even like McD's.  Gross.

I've been feeling weird.  I know I'm not prego because I took 2 test before this challenge just to be sure.  I mean I know I can't be but for safety's sake, I did anyhow.

In 2006 we did this.  I was 252.5 and by the end of the challenge I was 226.  I lost 4.1% of my BMI and 26.5 lbs. I was killing it by the second month.  I started slacking off and another girl came up from behind and stole the $1,000 from me.  I'm so lame.  It was mine.  ugh!  We had 20 people and only 6 weighed out so more than 1/2 of the dropped off.

My routine was crazy.  I would do 5-9 miles a day (sometimes 9-11 miles/day), 300 sit ups and countless squats. I HATE HATE HATE lunges. ugh.  My nutrition at the time I thought was bad-ass.  Looking back after being more educated it was just BAD!

Breakfast was Oatmeal with 1/2 C Milk; Lunch was either Lettuce/Tomatoe/Avocado/Chicken and hot sauce or Romaine Lettuce with 5-6 deli turkey slices and a 1 piece of cheese; Dinner was a can of chicken broth with Tofu, green onions and a squidge of lemon. 

Basically I was robbing myself of nutrients and probably damaging my body in ways that i dont even know.

I was working out in the hottest time frame of the day with layers and layers of clothing.  I smelled like the track when I'd come back from work.  Gross.

Anywho, I kept it off for 4 years.  Started Roller Skating and kept it off.  Then I stopped skating, and lost control and I gained it all back plus some.

Sucks.

Wish me luck on my new journey.

Gluten Free Recipe: Breakfast Bowls (Millet/Amaranth)

Cooking Millet/Amaranth:

I usually mix 1 Cup Millet and 1 Cup Amaranth to 2 cups liquid.


Dry roast the Millet and/or Amaranth on med to med-high heat in a pot or deep pan until lightly brown. About 3-5 min.

Then Pour as little water as possible (it comes out fluffier this way-therefore I would use mabe 1.5 cups to begin w/ and reserve the 1/2 cup if necessary) and let boil for 20-30 min until is fluffy and soft (I try it to see if its ready). Turn off heat and let sit for another 10 min. Fluff w/ fork.

I found millet to be best warm. So i think it would work best as warm cereal bowl, in casseroles, as a warm side dish, etc. When it is room temp or cold, it clumps together and is not as tasty.

You can use water, broth, or milk to boil it depending on its intended use.

If you use milk, you can kind of do an aroz con leche type thing.

Keep it stored in an air tight container or ziploc bag in fridge and grab from it to create your breakfast bowl each morning:

For El Breakfast Bowls:

3/4 to 1 cup millet/amranth, broken up w/ fork ( i usually take it from the fridge so its clumpy) Add 1/2 cup to 3/4 cup organic milk OR you can use greek yogurt, dash of Cinnamon Raw (or toasted) Walnuts (you can use any nut you enjoy) I use raw walnuts.

Frozen organic blueberries (can use any type of berry, strawberries, blackberries, etc) Sliced Banana (if i want it really hearty). 

Drizzle of raw organic agave nectar

Pop it all in microwave for 1-2 minutes and eat up!

I usually just warm up the millet/amaranth with milk and add the nuts, agave nectar and frozen blueberries after.

mmmm makes me want some of this now!

Gluten Free Recipe: Baked Chicken over Brown Rice & Zucchini Corn

Baked Chicken Breasts over Brown Rice & Zucchini Corn

This is a great Sunday recipe! Prepare ahead of time and just place in the oven for a fabulous lunch or dinner.

4 large boneless (skinless) chicken breasts

Salt

Pepper

1 c white brown rice

1 stick of butter or butter sub Vegan Butter

14 oz beef broth

14 oz chicken broth

dash of garlic powder

1/2 lb white button mushrooms, sliced (optional)


Zuchinni Corn

kernels from two ears of sweet corn

(or 1 1/2 c corn kernels, if using canned or frozen)

2 med zucchini, cut into half moons

feta cheese (opt.)


Cooking Directions: Melt vegan butter over low heat in a large nonstick skillet; add mushrooms and sauté for two minutes. Add broth, garlic powder and rice. Mix well and spoon into 11 x 7 or 9 x 9 inch baking dish. Top with chicken breasts and sprinkle chicken with salt and pepper. Cover with loosely with aluminum foil and bake at 350 degrees for one hour or until chicken is done.

Zuchinni Corn - Saute zucchini and corn in a skillet over medium-low medium heat. Add a little water to the skillet if needed. The corn and zucchini will give off their own water so you won’t need much. Season to taste with salt and pepper. Cook for 10-15 minutes or until you can easily stick a fork through the zucchini. Top with feta cheese. (mmm my mom would make this but instead of corn she'd add either fresh chopped tomatoes or stewed tomatoes).

Gluten Free Recipe: Cashew Nut Chicken

Cashew Nut Chicken

3/4 lb chicken breast

2 Tbsp canola oil (you can sautee in EVOO)

1 small onion, cut into wedges

2 bell peppers, cut into strips

1 1/3 Tbsp GF tamari or soy sauce (I use Dark Sesame Seed Oil mmmmm)

1 1/2 tsp sugar

2 c chicken broth

2 1/2 Tbsp cornstarch

1/2 c cashews

Cooking Directions: Prep all ingredients first. Slice the chicken breast crosswise into 1/2 inch wide strips. Cut the onion into wedges and the bell peppers into thin strips. Mix the tamari, sugar, broth and cornstarch in a small bowl and set aside.

Heat the oil in a large skillet over medium high heat. Add the chicken and stir-fry until it changes color and is cooked through (about 2 minutes). Set the chicken aside and turn the heat down to medium. Add the peppers and onions and sauté until tender. Add the chicken back into the skillet along with the sauce mixture. Stir regularly until sauce thickens. Sprinkle with cashews prior to serving.

Serving Suggestion: Serve over white or brown rice.  Maybe even Mung Bean Noodles since it's made from Bean Sprouts (I believe).

Gluten Free Recipe: Summer Veggie Quesadillas

This guy who's website I got this recipe from is kinda twisted cause i noticed his recipes have regular potatoes and packaged seasoning.  Omit as noted or as possible.

Summer Veggie Quesadillas (4 large servings)


1/2 medium onion

2 medium zuchinni

2 medium yellow summer squash

2 small red bell pepper

2 Tbsp. canola oil (Extra Virgin Olive Oil works fine)

2 Tbsp. McCormick Fajita Seasoning (Skip this it has preservativesm additives and other bad stuff)

16 oz. grated cheese (opt.) (I use Almond Cheese and you can buy it at Whole Foods)

16 corn tortillas

cilantro

sour cream (opt.) (I use Greek Non-fat Plain Yogurt)

salsa

Cooking Directions: Dice the veggies into small pieces so that the smaller than normal corn quesadillas will stick together. Heat canola oil in a large skillet over medium heat. Add the veggies and fajita seasoning and sauté until tender. Remove veggies to a bowl so that you can use the skillet to cook the quesadillas.

Turn the skillet down to medium-low. Place one corn tortilla on the skillet; sprinkle it with cheese; spread two heaping spoonfuls (I used one of our soup spoons) of veggies on top of the cheese; sprinkle some more cheese on the veggies; top with another corn tortilla. Let the tortilla cook until you see that the cheese on the bottom of the quesadilla has melted. Then flip the quesadilla and let the other side cook until its cheese has melted too. Remove the quesadilla to a serving plate and repeat for the remaining quesadillas. Top the quesadillas with sour cream, salsa, and cilantro and then enjoy their yummy goodness!

*If your family is casein-free you can omit the cheese and sour cream and serve this as fajitas.

Gluten Free Recipe: Chicken Chile Verde

Chicken Chile Verde (4 servings)



This recipe is so full of flavor! And it’s quick and easy to make since it uses the leftover roasted chicken from earlier in the week.

2 – 3 cups of shredded chicken

1 c. onions, chopped

¼ c. celery, chopped

1 Tbsp. garlic, chopped

2 tsp. chili powder

1 tsp. ground cumin (blech! I don’t like Cumin)

½ tsp. dried oregano

½ tsp. salt

1 c. salsa verde (make your own if you can with tomatillos, I'll try to post my mom's Chilie Verde Sauce recipe later...if she lets me)

1 bunch cilantro, leaves & stems minced separately

2 c. chicken stock (make sure GF)

7 oz. can green chiles

2 Tbsp. lime juice

Cooking Directions: Cook onions, celery, and garlic in a couple of tablespoons of water until tender (5 minutes). Add the spices and cook for an additional minute. Add the salsa verde, cilantro stems, chicken stock and green chiles and simmer for 10 minutes. Finally, add the chicken, ½ c. chopped cilantro leaves, and lime juice. Simmer for another five minutes or so until the chicken is warmed through.

Serving Suggestions: Corn tortillas , rice, and Avocado Salad. For the rice, cook 1 1/3 c. brown rice in 2 2/3 c. chicken stock . Cooking time for brown rice 40 minutes. The Avocado salad is sliced avocadoes and tomatoes served over green lettuce and dressed with lemon juice, lime juice, and salt, and black pepper.

Gluten Free Recipe: Roasted Chicken & Vegetables

Roasted Chicken & Vegetables (4 servings)



This simple comfort meal will yield enough leftover chicken for Chicken Chili Verde later in the week. Cook this on a weekend afternoon when you have time for the chicken to roast.

7 lb. whole chicken

2 to 3 Tbsp. olive oil

salt

2-4 medium-sized sweet potatoes

3 carrots

1/4 c. Vegan butter or dairy-free butter substitute

1 tsp. rosemary (dried)

1 tsp. thyme (dried)

Cooking Directions: Preheat the oven to 400˚F. Remove the neck and giblets from the inside of the chicken, and rinse the chicken thoroughly. Pat the bird dry and rub the inside of the bird with salt. Sprinkle more salt on the skin. Place the chicken breast side up in a deep roasting pan and rub olive oil over the breast and legs. Place the chicken in the oven.

Peel and roughly chop the vegetables. Scatter them around the chicken once the bird has been in the oven for 25 minutes. Sprinkle diced bit of the butter and the herbs over the vegetables. Cook the chicken and vegetables for another hour. To test the chicken for doneness, poke the thickest part of the thigh with a fork – the juices from the thigh should be clear. If you have a meat thermometer, the temperature of the thigh should be 170˚ to 175˚F. When it’s done, remove the chicken to a platter and let is rest for 10 minutes before carving.

Serving Suggestions: Steamed broccoli topped with a lemon butter sauce. For the sauce, mix 1/4 c. melted vegan butter, 3/4 tsp. salt, 3/4 tsp. paprika, and 1 tbsp. lemon juice.

Frugal Foodie: After your meal, pull the rest of the meat off of the bone and store in the refrigerator for later in the week. There should be 2 – 3 cups left. Freeze the carcass in a large freezer bag; it makes a great base for homemade stock.

Gluten Free Recipe: Low-Cal Desserts

10 Easy Low-Cal Desserts

1. Ricotta Fruit Cup. Fill a wineglass or parfait glass half-full with blueberries or fresh sliced strawberries. Top with 1/2 cup fat-free ricotta cheese, then drizzle with honey and sprinkle with cinnamon.

2. Roasted Fruits with Honey. Halve fruits such as peaches or nectarines and remove the pits. Place on a baking sheet and drizzle each half with 1 teaspoon honey. Roast in a 350°F oven until tender and juicy, about 15 minutes. (you can use Agave Nectar as a sub also)

3. Banana-Peanut Almond Butter Sandwich. Peel a banana and cut it in half lengthwise. Spread 1 tablespoon a reduced-fat peanut Almond butter onto the cut side of one half, then top with the other half to create a banana sandwich. Cut into bite-size pieces, if desired.

4. Low-Cal "Ice Cream" Sandwich. Create a homemade frozen treat by sandwiching 2 tablespoons sugar-free whipped topping between 2 fat-free chocolate graham crackers. Cover with plastic wrap and pop into the freezer for 1 hour. Graham Crackers are NOT gluten free unless you find some but then the whipped cream is not so skip this one.

5. Baked Maple Apple. Core and halve an unpeeled apple and place it in a small microwavable bowl. Cover with plastic wrap and heat on high power in a microwave for 2 minutes. Drizzle each half with 1 tablespoon sugar-free maple syrup, then sprinkle with cinnamon or allspice. I'd skip this, I'm not sure maple syrup is on the ok for Gluten free, but just in case....

6. Low-Cal Peanut Butter Almond Cup. Stir 1 teaspoon creamy reduced-fat peanut Almond butter into a sugar-free, fat-free chocolate pudding cup (See sub below). It tastes just like a peanut butter cup! Remember 70% Dark Chocolate and ummm, pudding cups are on the no list.  But you can melt 70% chocolate into cup molds and then once cooled use Almond or Cashew Butter.

7. Banana Milkshake. Peel an extra-ripe banana, cut it into chunks, and freeze in a ziptop bag. In a blender, process the frozen chunks with 1 cup fat-free milk or fat-free GREEK yogurt.

8. Healthy Latte. For a healthier alternative to the drinks sold at many coffee chains, pour 1 cup of cooled coffee over ice, add a small scoop of fat-free vanilla frozen yogurt, and top with a sprinkling of nutmeg or cocoa powder.NO COFFEE!

9. Angel Food Trifle. In a parfait glass, layer 2 small chunks of angel food cake (equal to one slice) with sliced berries of your choice and 1/2 cup fat-free frozen yogurt. Negatory.

10. Not-So-Decadent Chocolate-Covered Strawberries. Dip 5 or 6 large fresh strawberries into 2 tablespoons fat-free chocolate sauce melt 70% dark Chocolate for a guilt-free version of chocolate-covered strawberries.

Gluten Free Recipe: Almost Fast Food Burger

My notes/changes are in italic
--------------------------------------
Devin Alexander's "Almost Fast Food Burger"

Devin notes: "This burger is much, much leaner than any you're likely to find at a fast food restaurant, but the sauce makes it taste so reminiscent of them. I often make this burger in a low-carb tortilla instead of using the bun and I always add a few more pickles. If you're watching your sodium closely, you may not want to stick to it "as is" below."

1 tablespoon low-fat mayonnaise Plain non-fat Greek yogurt
  (instead of mixing the yougurt with ketchup and mustard you can blend with either sun-dried tomato and/or pesto)

1/2 teaspoon ketchup (try to skip unless sugar-free)

1/2 teaspoon yellow mustard

4 ounces 96% lean ground beef lean ground turkey

1 whole wheat hamburger bun Ezekiel 4:9 Sesame Bun or a Gluten Free Bun/Bread (I like Udi's from Whole Foods)

1 slice (3/4 ounce) fat-free American cheese (optional) Almond Cheese

1/4 cup chopped romaine lettuce leaves

1 very thin sliced onion

3 dill pickle rounds

How to:

In a small bowl, combine the mayonnaise, ketchup, and mustard. Stir to mix. Set aside. Shape the beef Turkey into a patty that is about 1/2" wider than the bun.

Preheat a medium nonstick skillet or grill rack on high heat.Place the patty on the pan or grill. Cook for 1 to 2 minutes per side, or until desired doneness is reached. (Do not smash the burger with the spatula.) About 30 seconds before the burger is cooked, top with the cheese, if desired.

Place the bun halves, cut sides down, on the pan or grill. Cook for about 45 seconds, or until toasted.

Place the bun bottom on a serving plate. Top with the patty, lettuce, onion, and pickles. Spread the reserved sauce evenly over the inside of the bun top. Flip onto the burger.

Makes 1 burger.

Side Bustin': I want to say this is from the Biggest Loser but I can't remember.

Gluten Free Recipe: Oven Roasted Sweet Potatoes

Oven Roasted Sweet Potatoes

1 small sweet potato, 4 oz, quartered lengthwise

1 teaspoon olive oil

1/2 teaspoon rosemary

1/4 teaspoon garlic powder

Dash of salt

Dash of black pepper

Clean sweet potato, quarter, and place on a baking sheet. Coat surfaces evenly with olive oil. Sprinkle rosemary, garlic, salt, and pepper over potato. Broil for 20-25 minutes or until cooked and lightly browned.

Yield: 2 Servings

Gluten Free Recipe: Tara's Turkey Mini-Meatloaf

Tara's Turkey Mini-Meatloaf


Ingredients For Meat Loaf:

1 small yellow onion, coarsely chopped

1 medium carrot, peeled and coarsely chopped

1 stalk of celery, coarsely chopped

2 canned chipotle peppers in adobo sauce
    (Tara is kaaaarazy! This was hot.  I suggest using 1 can ONLY).

1 (20-ounce) package lean ground turkey breast

1/2 cup quick cooking oats
    (I know this ain't gluten free, but just go with it this once)

2 egg whites


For Topping:

1/4 cup fat free and sugar free ketchup

1 tablespoon chipotle pepper adobo sauce

1 tablespoon brown sugar substitute (such as Splenda® Brand)

Side-Bustin': This shit was hot.  So I'd just cut out the sugar and Chipotle's and use tomatoe paste with italian seasoning.

Cooking Directions

Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meatloaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.


Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meatloaf. Return meatloaf to the oven and continue to bake for an additional 5-10 minutes or until meatloaf is firm and the internal temperature registers 170°F. Let meatloaf stand for 5 minutes before serving. Makes 9 mini loaves.

Nutritional Information per Serving:
Calories: 110
Protein: 16 g
Carbohydrates: 6 g
Fat: 1 g
Cholesterol: 25 mg
Sodium: 180 mg
Saturated Fat: 0
Fiber: Less than 1 gram

Recipe from Diets in Review (web a long time ago)

Gluten Free Recipe: Sweet Potatoes Hash

**Update** Limit yourself on Sweet Potatoes if you have Hypothyroidism.


Sweet Potatoes Hash
(Weight Watchers Points: 3)


Ingredients::

1/4 cup(s) vegetable oil

1 cup(s) onion(s)

1 cup(s) bell pepper(s), Chopped

2 medium cooked sweet potato, Peeled and cut into small cubes

1 tsp crushed red pepper flakes

1 tsp table salt

Heat oil in a large skillet over medium-high heat.

Sauté bell peppers and onions until tender, about 5 minutes.

Add remaining ingredients and reduce heat to medium

Cook for 20-25 minutes, stirring every 2-3 minutes. Sweet potatoes may begin to stick to skillet, but continue to stir gently until they cook through. Serve while hot.

NOTE:  This goes excellent with an egg or egg white omelet.

WEEK 2 :: DAY 11

Friday - July 25, 2008

Breakfast: I had a cup of milk with a banana (made it a shake by adding cinnamon & blending it). Then I had some tapioca toast with egg whites and 1 piece of turkey bacon.

Lunch: I brought leftovers from last night (Bok Choy, Chicken etc).

Dinner: I'm not sure what I'll have for dinner tonight......gots to think on this one...

WEEK 2 :: DAY 10

Thursday - July 24, 2008

Breakfast: Oh....I made Soyrizo! I also had some corn tortillas with it. It was pretty tasty for being Fake Chorizo. I didn't miss the grease that much so it was all good.

Lunch: I had a salad. Lettuce, Cucumber, my home-made dressing, Chicken & Bellpeppers (from the night before). This was pretty filling. I drank my water and had a Venti Tazo Shaken Passion Iced Tea, Non-sweetened.

Snack: I had 1 ghiradelli square of dark chocolate.

Dinner: I made some Sesame bok Choy with Chicken, cashews (the first batched burned when I was toasting them so I ended up doing a mixture of Almonds & Cashews), Brown rice and some corn. It's the first time I cooked with Sesame Seed Oil. It came out pretty good.

I drank all my water today....YAY!

Excercise: 3hr Skating Practice. I felt a little tired but I skated as much as I could.

WEEK 2 :: DAY 9

Wednesday - July 23, 2008



Breakfast: Gorilla Munch cereal with 2% Milk. But looking at my plan I realized I cannot have anymore. It says I cannot have any evaporated cane juice. UGH so I have to hold off on the cereal for a while. SNIKEYS! I really wanted that cereal. FK Well tomorrow I'm making my Sorizo and having it with some corn tortillas.



I had a starbucks Vivvano Banana Chocolate. I guess if I feel guilty about drinking it, it may not be on my plan huh?



Lunch: I brought in leftovers from last nights dinner.

Dinner: I marinated some fillet of boneless skinless chicken breasts with lemon and lime zest, some lime juice, garlic and onions. I sauteed some bellpeppers in EVOO and then took them out. I left the juice of the bellpeppers in the pan added a little more EVOO and added my chicken and the juice of a while lemon (the ones from a tree are the best and juiciest!). I cooked that turned them over and then added the bellpeppers and some chopped flat leaf parsley. During that cooking process I did make some brown rice but didn't eat it with my dinner I saved it for the rest of the week.

I did however make my own salad dressing. In my little bullet blender I added some EVOO, Lime juice, pepper, Cilantro, Basil and blended it down. It came out slightly oily but hey it's my first time and my own concoction. So I poured some over romaine lettuce then i diced the chicken and added the warm chicken and warm bellpeppers on top. It was the best!

Excercise. I did 1.5 hours of Shoulder and Arm work. I did some back work but not that much. I suck at push-ups so I have to really concentrate on that. At 9pm I went to the track and did 2 miles. Then I met up with my trainer for my program.


I need to drink more water. I haven't begun drinking my daily consumption.

WEEK 2 :: DAY 9

Wednesday - July 23, 2008

Breakfast: Gorilla Munch cereal with 2% Milk. But looking at my plan I realized I cannot have anymore. It says I cannot have any evaporated cane juice. UGH so I have to hold off on the cereal for a while. SNIKEYS! I really wanted that cereal. FK Well tomorrow I'm making my Sorizo and having it with some corn tortillas.

I had a starbucks Vivvano Banana Chocolate. I guess if I feel guilty about drinking it, it may not be on my plan huh?

Lunch: I brought in leftovers from last nights dinner.

I need to drink more water. I haven't begun drinking my daily consumption.

WEEK 2 :: DAY 8

Tuesday - July 22, 2008

My friend Rosa brought some breakfast today. MMMM! She brought in an egg omelet, with sauteed zuchinni, onion and turkey bacon.

Lunch: for lunch I had 2 bowls of Gorilla Munch Cereal with 2% Milk.

Dinner: I couldn't wait to get home and cook. I was using 3 burners! SHAOO! I made some Brown Rice Pasta. My first time I ever made it and ate it. It was sooo good! Then I sauteed some Fresh Asparagus with Onions, Garlic and Shrimp. I added Lemon Zest with Flat Leaf Parsley and fresh Garlic on top. I feel I need more veggies in my life so I sauteed some Fresh Spinach with garlic and Crushed Red Pepper and a squidge of Lemon.

Snacks: 2 squares of Dark Chocolate, Corn Nuts, Cashews

Late Night Snack: for some reason I was more hungry today, I think because Pedro warmed up some Orange Chicken and I had thoughts of snagging one of the nuggets but if I didn't cheat with my mom's Lasagna I wasn't gonna cheat with some frozen Orange Chicken. So I got a Banana and used my Bullet Blender with some milk and Cinnamon with a few ice cubes. Refresing and full.

I didn't excercise today. I just took it as a lazy lazy day. I went shopping and bought stuff so I guess that's arm work right? lol

WEEK 1 :: DAY 7

Monday, 7/21/08.

Day Seven? Wow. I thought it was tomorrow but apparently not. I stepped on two scales. At work when I started it says I was 232.0. At my mom's on Saturday evening it said 228.5. Sunday evening it said I was 227.5. Maybe that pound was water weight from sweating it out at skating practice.

I stepped on the scale at work (the O.G one) and it says I'm 229.0. Not bad. That's still a 3 lbs deficit.

Breakfast: Now before I list this. I have to say...I got up and took my fat ass to the track at 545am. Yes A.M. I only did a mile. But it's a mile more than I would have done. I made a veggie omlet with Turkey Bacon and took it to work.

Lunch: I ate turkey mixture (basically the stuffed bellpepper without the bellpepper lol) and brown rice and corn.

Snack: I had 1/2 banana (1/2 of the 1/2 I ate when I got back from the track and the other 1/2 of the 1/2 for my snack). I had plain non-fat unsweetened yogurt and berries (blue/black/rasp).

Dinner: Ugh...I didn't realize how much of that turkey stuff I was eating until I was blogging. I planned on eating that but I just might go for some Tuna. We'll see.

** UPDATE: For dinner well when I got home I ate some Corn Tortillas and my mom's homemade HOT salsa. I ate it until I felt the burning of lung tissue. I warmed up a Chicken Turkey Jalepeno Mango Sausage and ate that plain. I asked Sherry to bring me some salad from Sato. I did do a bad thing and eat it with the salad dressing forgetting that it had peanuts. UGH!

Excercise: I plan on doing a DVD...or maybe just another walk at the track.

** UPDATE: Well I ended up passing out on the couch and watering the lawn. I feel slightly exhausted and I thought I felt and earthquake. I think it's my nerves.

WEEK 1 :: DAY 6

Sunday, 7/20/08

Breakfast: I woke up with breakfast eggs on my mind. Hmmm. Went to the store and got some Eggs, Zucchini, Cremini Mushrooms and something else that I can't remember. I made my brother a Sausage Patty with Egg, Cheese on a Wheat English Muffin. I can't have that. I sauteed my veggies along with green onion and some turkey bacon and made and egg white omlet to top it. After a few bites I was full but to my surprise, I finished the whole darn plate.

Snack: Ooohhh I had a handful of corn chips and my mom's salsa! mmmmm To cool down my burning tongue I got some fresh frozen berries smashed them in a bowl and topped it with plain non-fat unsweetened yogurt. It was wonderful.

Lunch: I have practice tonight so I know I need to eat something. I feel kinda tired and took a nap. Again I ate a Stuffed Bellpepper. And No...i'm not sick of them. I think I'm on a repeat mode. =) I've been hydrating myself because I know I'll need it.

Excercise: I skated for 2hrs. Sweat-hog!

Dinner: As I walked into my mom's house I smelled it. LASAGNA and Fresh Garlic Bread. UGH! WTF? Okay so she had me bring 1/2 of it home. Guess how many bowls I had? None. Yup. None. I resisted it like and wasn't tempted much. Okay so I kinda licked a piece of the garlic bread but quickly realized it had butter so I tossed it. I took it home to my friend and his lady. He ate almost 1/2 of it and was taunting me. I decided to eat yet ANOTHER Stuffed Bellpepper. These mofos will not go away! lol. JK I love it, it's quick it's easy and it's there.

I drank all my water. I'm so loving my return of my willpower.

WEEK 1 :: DAY 5

Saturday, 7/19/08

The dreaded day.

Why? Because today I go to visit my brother in Prison. I love seeing him but the menu options are all vending, processed or fried.

It's an hour long drive so I pre-packaged my food for the morning so I can be full by the time I see him. This will trick me into thinking I'm full and won't give into temptation.

Tempation is a mofo.

I packed up some leftover filling of the stuffed bellpeppers and brown rice.

Breakfast: I took some Cheerios and some 2% milk with me and ate that at my mom's while I waited for her to finish cooking her Bacon, Eggs and Potatoes. The smell was killing me. One was because the bacon smelled gross to me. And I love bacon so that was weird. Two because I wanted some of her potatoes and they are pretty bomb for potatoes.

I heated up my other containers before we left so it would be at least lukewarm before we got there. Nothing's worse than cold food. Okay wet chonies are too but not like cold food.

Brunch: I added this one because it wasn't breakfast and it wasn't lunch. I ate my turkey filling and rice before we got to the prison. I ate as much as I could without going overboard.

Lunch: The visit was Awesome like always but the food choices. Hmmm they had Carne Asada Tacos - No. Tamales with Rice and Beans - No. Egg Rolls with Fried Rice - No. Fried Chicken (actually they taste overfried and almost like chicken jerky if that exists) with french fries - No. Aha! Salad. I got a large container of Lettuce with a boiled egg, ranch dressing and some cheese. I tossed the cheese and the ranch dressing. Those are both no's. I instead twisted some lime on top of the lettuce and black pepper. I bought some corn chips (hey it says I can have corn tortillas...ok so I'm bending my rules) and I crushed them and sprinkled them on top like fake croutons. It was pretty good...until my little brother passed by me and knocked the container onto the floor. Luckily I was 1/2 done with it and full. I had a coconut juice and water. No sweets and no soda. Not even Vitamin Water ( one of my favs).

Dinner: My mom made some corn tortillas and fresh salsa. I dusted like 3 tortillas and ate the salsa til I was sure my taste buds were burned off!

I'm pretty sure since I didn't take anything out or want to cook, I warmed up a leftover Bellpepper. I'm surprised I'm not sick of them......wait that's a lie. I don't think I ate because my little brother came to spend the night with me and we went to see Batman. I think I didn't eat dinner afterall. hmmmm.

Excercise: I did some chair dips at the prison waiting for the bus to carry us around to the visiting room. I wanted to do some lunges but.....lunges, prison staff, handcuffs...not such a smart combination.

WEEK 1 :: DAY 4

Friday, 7/18/08

The Home stretch. Not really because it's only day 4 of 7 of the 1st week of the 3-4 weeks that I need to Detox myself.

Okay so today is Monday and I'm trying my best to remember what I ate.

BREAKFAST: Cheerios & Nonfat Milk. Nothing exciting but it'll do until I go to whole foods and get the actual cereal I should be eating.

LUNCH: I had to go to Costco to get some Bellpeppers for Dinner. So I bought a Roteisserie Chicken. I had that sucker and it was soooo sooo good. I ate just that. I didn't have any rice or veggies because I didn't buy any and I felt full for some reason.

DINNER: I made my wonderful stuffed Bellpeppers for Dinner. Turkey Meat, Brown Rice, Onions, Garlic (sauteed in Olive Oil) some tomatoes and chopped bellpeppers in the mixture. I did however grate a little of Parmesean Cheese on top. Cheese is a No-No on this but I just kinda sorta grated some on mine.

I drank all my water plus more.

For Excercise I did 1hr of Arm & Shoulder work. I felt so great!

WEEK 1 :: DAY 3

Thursday, 7/17/08

BREAKFAST: I had "no wheat gluten cereal" with fat free milk, a shaken Tazo Tea (Venti & has lasted all day!). I added some unsalted raw mixed nuts to it and some flax scoop that I bought at Whole Foods for texture and taste. It was good.

LUNCH: This was a challenge since we went to a mexican reasturant to get somethign to eat. I had some grilled Shrimp with Lettuce, Tomatoe and corn tortillas. I also had some salsa and fresh carrot juice.

DINNER: Tonights dinner I want to make some Baby Bok Choy with Cashews and Chicken. MMM! We shall see what happens.

BAD NEWS: I havent drank any of the 64oz of water I'm supposed to. Only the carrot juice and 1/2 of the Venti Tea.

UPDATE:

so for dinner...i sauntered into my kitchen & rummaged through the cabinets...i found some random items. Originally i planned on making sauteed baby bok choy w cashews. i only made it to the gas station after work. so i made some brown rice corn & warmed up lemon peper tuna fullets. i drank a total of 32 + 24oz water. & a bowl of frozen thawed fruit.

I think I'm doing good.

I thought about working out but never did. I watered my hay (my grass is no longer green) and that was about it. I thought about doing some arm work in my dreams so tonight's mission is to beef up my arms with an 1hr workout.

WEEK 1 :: DAY 2

Wednesday, 7/16/08

Today was weird. I wandered in my mind last night trying to figure out what I can have for breakfast. I want eggs but I can’t have butter or oil. I can have olive oil but with eggs? Skip that. I decided after drinking lots of water that I would eat my banana with Honey. (BREAKFAST) It was actually tasty or I was so hungry it tasted good.

LUNCH: For Lunch I had Chicken Soup (homemade) by my friend and it was soooo good.

SNACKS: I snacked on some Corn nuts although I think I should avoid Salt at all costs. I tend to swell up and I don’t need any help right now.

I went home tired and wanted to sleep but I had practice the same night and knew I needed protein in my body.

DINNER: So I ate the leftover rice from yesterdays lunch and the other chicken from the day before (I oven cooked 2 pieces). Then I went to practice from 8-11pm. I accidentally drank some Gatorade (on the No list) and then realized what I was doing so I switched to water and gave the rest to my cousin. Already I noticed a difference. I haven’t even skated in almost 3weeks and this night I lasted all 3 hours and didn’t have to take much breaks like before!

WEEK 1 :: DAY 1

Tuesday, 7/15/08

I decided after my daily visit to Starbucks that I would start my detox plan. Crap…I wasn’t supposed to have any coffee! UGH! Oh well. I only got a Grande Double-Shot on Ice.

I started anyhow.

BREAKFAST: I had well I don’t remember what I had. (today is Thursday).

LUNCH: I know for lunch I had Sliced Turkey Breast (peppered) and some Uncle Ben’s Brown & Wild Rice (pouche style). The pouch rice was cool but a whole lot of it. I saved ½ of everything for later.

DINNER: That night for Dinner my roommate made some bomb chicken in the oven with Cream of Mushroom & white rice. But I couldn’t have any of it. So I baked my chicken with Olive Oil & Pepper, I ate it with some Vegetable Soup. I drank water the whole day. Yum. =(