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

Advertisements

These oats were made for talking

I was really craving oatmeal this weekend after going without my favorite breakfast for a whole month! I didn’t want to forgo protein altogether, however, so decided to make stove-top oats with whipped egg whites.

I’m not sure why I never tried it before, after seeing recipes for such all over the internet. I think I thought it would be difficult or something. Not true. I followed Andie’s method at Can You Stay for Dinner? but changed the measurements a bit.

In the bowl:

  • 1/2 cup Quaker oats
  • 1 cup water
  • 1/2 cup liquid egg whites
  • 1 tsp chia seeds (optional…but I think they help increase the fluffiness)
  • vanilla, cinnamon, honey

Follow the directions from her recipe exactly and prepare yourself for the most amazing bowl of oatmeal you will ever eat. Fluffy, creamy, and really, really filling. I’m officially in love.

In honor of my grand return to oatmeal this weekend, I thought I would share with you some of my other favorite oat recipes, from more of my favorite bloggers.

  1. It all began with the KERF method for making banana-whipped oatmeal. This is, without a doubt, the recipe that got me hooked on oats.
  2. For weekends, I go with oatmeal pancakes, recipe by Carrots ‘n’ Cake.
  3. My fall oatmeal staple: Fannetastic Food’s Pumpkin Pie Oatmeal.
  4. And my go-to summer breakfast: KERF’s overnight oats

Oat-tastic! heh 😉

ALSO.

Have you noticed the changes to the blog?? I finally got my own domain! After freaking out for a bit, I think I finally settled on a design I love. I hope you like it, too!

Also, also – I added a “Contact” page…so you can email me if you have a question or a comment or something. I also added every weigh-in from the beginning under the “Weight Loss” tab. There you can find a link which will open a spreadsheet of my weight loss progression from October 2010 to now.

Happy Monday!

Maple Pumpkin Oatmeal

I know, I know fall is over.

I probably should be thinking about spring, but when I found this last can of pumpkin stashed away in the back of my cabinets, I couldn’t help but dream of the cool weather, colorful leaves and one of my favorite breakfasts.

This fall I totally jumped on the blogger bandwagon and put pumpkin in everything. 

I don’t regret it one bit! Because now I have this recipe to share with all of you.

And trust me, it is delicious.

Worth searching all the supermarkets to see if they have any cans of pumpkin left stashed on their shelves. Which may or may not be my plans for tomorrow.

Maple Pumpkin Oatmeal

serves one

Ingredients

  • 1/3 cup pumpkin
  • 1/2 cup oats
  • 1 cup unsweetened vanilla almond milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • A few shakes of cinnamon (or if you’re a cinnamon lover like me, LOTS)

Directions

  • Combine oats, milk, pumpkin and maple syrup in a pot over high heat. When the mixture starts to bubble, turn the heat way down. Stir frequently
  • About halfway through the cooking process (time will vary depending on oats) add the cinnamon and vanilla. Continue stirring until desired texture is reached. I like my oats really soupy!