No more bread and butter, no more toast and jam

Another good day has gone. My eating was waaaay better. Not 100 percent perfect, but much better. One day at a time I always tell myself.

I did get my HIIT on the elliptical machine. And I did the intervals properly. In regards to timing, I did use the 2:1 ratio. 2.5 minutes of warm-up, 5 minutes high speed, 2.5 minutes slow down, 5 minutes high speed, etc., etc. for 30 minutes. Let me tell you, this is a MUCH better workout. I feel like I'm dying those 5 minutes but after a bit of a recovery I'm ready for the next 5 minutes and ready to feel like dying again. It's great!

I finally got some cooking in this weekend. And all three meals that I put together were a success.

The first meal I cooked was lunch on Saturday. I decided to go with Pasta Fagioli from the awesomeness that is Gina's Weight Watchers Recipes (Oh gawd, I just saw these little suckers. They look so good!! I'm going to have to try these soon.).

Doh! I remembered to take a pic when I was almost done with it.

I'm not really one for soups but this looked good so I decided to try it. It was super easy to make and it came out super yummy. I paired it with a turkey and swiss panini and it made for a nice lunch. My household was pretty happy with it.

The next thing I made was lunch on Sunday. Now I don't know if this is really considered light food. After all, one chicken leg is about 200 calories (that sounds good to me calorie wise, but might seem a little high for some). The reason that I'm mentioning it is because the marinade is excellent and I'm sure it would go great on some chicken breasts. So I present to you Colombian Style Roasted Chicken Legs (courtesy of My Colombian Recipes).

These are next day. I wish I would have gotten a pic when they were right out of the oven. They looked heavenly!

Ingredients
(Serves 4 to 6)

12 chicken drumsticks, skin on
Cooking spray
5 scallions, chopped
3 cloves garlic
½ cup chopped white onion
¼ cup fresh cilantro
1 tablespoon fresh thyme
1 tablespoon ground cumin
1 tablespoon paprika
Salt and pepper
2 tablespoons white vinegar

Directions

1. In a food processor, place the scallions, garlic, onion, cilantro, thyme, vinegar, cumin, paprika, salt and pepper. Process to a paste.

2. Place the chicken in a zip –bag and add the marinade. Move around to cover evenly. Refrigerate the chicken overnight.

3. Cover a baking sheet with foil and coat with cooking spray. Position an oven rack in the center of the oven and heat the broiler to high.

4. Place the chicken legs on the baking sheet. Broil for about 10 minutes and turn the legs one time and cook for 12 to 15 minutes more or until the chicken is cooked and the skin is browned. Let it rest for 5 minutes and transfer to a serving plate.

I didn't use thyme and I used parsley instead of cilantro, but these chicken legs still came out Oh-so-good!

*The other meal was Waffles with Strawberry sauce but they were in no way waist-friendly, so I won't talk about them anymore. They sure were good though!