Red, White, and….Food!

Happy July 4th!

Are you sick of fireworks yet? My favorite fireworks experience has to be a few years ago when I was on a ferry from Delaware to New Jersey. I had no idea they were going to be set off, but right in the middle of the hour-long boat ride the sky lit up with explosions. It was a fun surprise and made the trip go a little bit faster.

This month Jenn at Peas and Crayons has asked everyone participating in “What I ate Wednesday” to include some fitness along with the daily eats, so I thought I would talk about some of my fitness goals…or I guess lack of fitness goals. Because I honestly don’t have any right now.

I’ve been slacking on any kind of disciplined workouts besides taking long walks (3+ miles) every day. If I was a criminal, walking would be my M.O. It’s my preferred exercise and really the only consistent exercise I’ve done throughout my weight loss.

That being said, I was on the ball with strength training for a while with twice-weekly iron pumping sessions at the gym and have kind of let that fall by the wayside. Weight training made a huge difference in how I felt about my body and I think it also sped up my metabolism, so I’m ready to kick that into high gear again.

For me, exercise is more about keeping my stress levels down and less about the effect it has on weight loss, so as long as I’m doing something to sweat on the regular, I don’t really worry about what or how intense it is.

Ya dig? 😉

Onto the eats!

Breakfast: More oatmeal. I’m not sure what’s going on. Usually when the temperature rises I stop craving oatmeal and start craving smoothies, but my taste buds apparently still think it’s winter, so oats it is! In the pot went 1 banana, 1/2 cup of oats, 12 g of flaxseed meal and a few shakes of cinnamon. I like my oats really soupy, so I added 1.5 cups of water and stirred until they were done.

I also put my coffee ice cubes to work this week with my lazy version of iced coffee. Here’s the secret: I make a giant pot of coffee at night. Half goes in the ice cube try and half goes in a mug. The ice cube tray goes in the freezer and the mug goes in the fridge and in the morning they all combine for iced coffee bliss. So easy and so cheap!

Lunch: I had the same salad I raved about last week, except I topped it with Trader Joe’s Hummus Dressing this week. Butter lettuce, baby carrots, almonds, avocado, and a 4 oz chicken breast. Perfection.

Snack: A few handfuls of (un-pictured) granola taken from a coworker’s snack stash. Thanks Kipp, you do read my blog…right??? 🙂

Dinner: Zucchini Quinoa Lasagna from the vegan food/family/wonderful blog Peas and Thank You. In true Jodster fashion, I used the recipe as more of a guide rather than exact road map, but it all came together in a delicious casserole. Despite the dish not actually having any noodles or mozzarella cheese or typical lasagna ingredients, the quinoa really soaked up all the flavors of a traditional lasagna. I would totally make this again and stick it under the category of comfort food.

It was easy to assemble and did not come out watery, which has been my biggest challenge when making no-noodle lasagnas. As I’m not vegan, I decided to go with sharp cheddar cheese instead of a vegan cheese and added much more than the 1/2 cup that Mama Pea suggests for extra gooey goodness.

After it came out of the oven, I divided the lasagna into six servings for a week of dinners. Healthy meal planning at its best.

Dessert: Watermelon and a homemade coconut oil chocolate bar. The three-ingredient chocolate bars from Chocolate-Covered Katie turned out better than I could have ever imagined. It’s coconut-y. It’s chocolate-y. It’s amazing and makes for the perfect dessert.

After my evening walk I also snacked on a few almonds before hitting the pillow.

Fun fact: I keep my almonds in a pickle jar in the fridge. The pickle jar is just because it was the only jar I had lying around, but keeping the nuts cold really helps them stay crisp and crunchy. Stale nuts are good for no one. You’re welcome.

 

Now…The Numbers:

Starting weight: 243

Last week: 166.5

This week: 164.5

Change: -2

Total loss: 78.5

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7 thoughts on “Red, White, and….Food!

  1. The coffee ice cubes are an AMAZING idea. I drink my coffee reaaaaaally slowly and regular ice cubs to keep it cold just wind up making it watery. Every time I read your blog I get an idea for something new that I need to try ASAP.

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