Thanks for all you've shown us

That was me yesterday. I don't remember the story so I could be way off, but I had a terrible, horrible, no good, very bad day.

I was in the worst mood. I didn't feel like getting anything done. And I didn't. It could have been from lack of sleep. My theory is it was from lack of sunshine. I need some time in the sun. These past couple of days have been icky and I haven't spent much time outside. That's where my bad mood came from. That's why kids are always so happy....they spend so much time playing outside in the fresh air.

I need a day of recess.

So, there was no workout and my eating was bleh.

I'm feeling better today. And more productive. Thank God! I hate bad moods and bad days!

Four walls won't hold me tonight

I had a great weekend.

But I'm really sleepy today.

My eating was all over the place. I didn't eat too much, but the some of the things I ate could have been better.

My workouts also could have been better. I took Friday off. Saturday and Sunday I only managed half of Ramp It Up each day. Whatever, at least I got something in.

This week I had a one-pound loss. Hooray! it's not much, but it's a loss. I know if I want to see more gone, I'm going to have to start REALLY cracking down on things.

********
My cat is crazy. Me and the boyfriend bought him one of these:

The one we bought isn't as fancy as this one

He is TERRIFIED of it. I tried to lay him on it so he can familiarize himself with it but I got clawed and he ran like crazy. Then the boyfriend tried and he got clawed. He is seriously spooked by it. Is this normal? Or is my cat a wimp?

Psssst...

Old Navy is having a 30% off sale. Go here. Click to see Kelly and then click on her scarf for details.

It's Friday and Saturday only!

I can't wait until lunchtime!!!

Awaiting the hour of reprisal

It's Friday. I got to wake up another day. My little family is doing great. I have my job and food in my belly. I feel awesome!

Thursday = 50% good eating day (which equals a bad day!) Oh well, I had the most amazing brownies so I'm not that upset.

Workout - Ramp it Up - Damn you squats and doggy lifts!! (thanks Lynn!)

I cooked dinner last night so I was too beat to get in any time on the elliptical. But I am satisfied with the workout I got in so, again, I'm not too upset.


Recipe
The awesomest Veggie casserole EVER!

Tomato Vegetable Casserole (courtesy of Food Network)

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Makes 6 servings

I only used 3 tablespoons of olive oil instead of 5 and it came out great! I also used one slice of bread for bread crumbs (toss in food processor with Italian seasonings and voila! Italian style bread crumbs). I misread how much of the breadcrumbs I needed so that's why there's half a cup instead of 2 tablespoons (oops!). Also, I omitted the Parmesan cheese and basil. And I used a sweet potato instead of a yam (but they're the same thing, right?)

It came out super yummy and super flavorful. Seriously. The boyfriend isn't a big veggie fan but he said it was really good. And his parents gobbled up their serving. I figured out the nutritional info using Calorie King:

Calories: 185, Fat 8 (this may seem high, but it's a good fat), Protein 3, Fiber 5. Weight Watcher Points: 4

(these are approximations. I did count high, though.)

Have a great weekend everybody!

Tell it to me slowly

Wednesday was a 72% good eating day. That's a bad eating day in my book.

There is some good news though.

I did HIIT on the elliptical for 15 minutes. I could only do 15 because I started Ramp It Up. I seriously got my a** handed to me doing that workout and didn't have much energy or strength to get in a full half hour on the elli. Wow, I forgot how tough Ramp It Up is. My limbs felt like falling off of me and running away. Okay, okay, I'm exaggerating. But my legs and arms did in fact feel the burn.

Oh..

Do you know what leg lifts are? Or are they called butt lifts?
You can do them with a bent leg like this:

Or with a straight leg like this:
Well, whatever they're called and however you do them, I hate them with a fiery passion. I cringe when Debbie Siebers says "Okay, now onto the floor on all fours...(or something like that)" because I know soon, my butt cheeks will be on fire.

I just don't like them.

But I do them anyway because after 6 weeks, my butt will look sweet. And all that pain and suffering I went through will be TOTALLY worth it.

=)

I wake up every evening with a big smile on my face

I ate too much and I hated it.

I went on a bit of a donut binge yesterday. And I'm really paying for it this morning. I won't be doing that again.

My workout consisted of Slim in 6: Start It Up. I am done with the first workout. The regime is supposed to be as follows: six days of working out, 1 day of rest. The first workout is Start It Up. Do this for a couple of days just until you get comfortable with it. I did it for the first six days just to build up my strength a bit. The next workout is Ramp It Up; do this workout for about a week to a week and a half, just until you are comfortable. I'll probably do this for two weeks. The last and final workout is Burn It Up; do this workout for the remainder of the six weeks. That will be three weeks for me. And then I am done with Slim in 6 and I'll have the hot body that I've always wanted.

Not really. I'll probably start the 30 day shred workout and next, probably a kickboxing DVD (thanks for the idea Natalia!) I'll be on the look out for some more workout ideas. I cannot wait until it starts to get warmer and then I can take my workout outside! I am really looking forward to the spring!

Through the storm we reach the shore

Monday was my first 100% good eating day in a while! Hooray for good eating days!

I cooked dinner last night to give my boyfriend's mom a break. Plus, her cooking has been pretty blah lately. So, I was way too tired to get in my elliptical workout. But I did do Slim in 6. Today is my 6Th and last day on the first level of Slim in 6! Tomorrow, I start Ramp It Up and let me tell you, I am not looking forward to it.

RECIPE
I found this recipe in an issue of Cooking Light (October 2009). Now, you know I only try the things with inexpensive ingredients and easy ones. This recipe was cheap and super easy!

Where have all my capers gone?

Chicken with Lemon-Caper Sauce
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained
3 tablespoons minced flat-leaf parsley

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.

2. Melt butter in a large nonstick skillet over medium high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.

3. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

Yield 4 servings (serving size: 1 breast half and 1 tablespoon of sauce)
Nutritional Info

Seriously, this recipe was super easy and super yummy. The chicken came out very moist and flavorful. The only thing I would do different is once I've cooked one side of the chicken, I would turn it over and cook for 3 minutes, then add the liquids and capers. I followed the recipe and added the liquids right after turning over and the chicken did not cook all the way through so I had to cook it separately from the sauce for a bit. I also used dried parsley instead of fresh. It still came out awesome!