Who watched Biggest Loser last night? Who cried like I did??!! I absolutely LOVE makeover week! Other than the finale, it’s probably my favorite week.
It is so amazing how far they have come in just 16 weeks! It got me thinking – sometimes we want results right now. We have a good week, step on the scale and shows a minimal loss. We pout, start thinking what we could have done differently, if anything, and maybe feeling discouraged decide to say f*ck it and reach for a bag of potato chips.
But I started thinking – these contestants started out weak – Ashley couldn’t even keep herself on a treadmill the first week – do you think she was feeling confident in her abilities even at day 45 or 60? The point I am trying to make (for myself more than anything!) is that I have to keep the eye on the prize, and while that does mean a lower number on the scale, the ultimate prize for me is good health!
I am 5′.2″ – so my healthy weight range is 118-132. I’ll be happy with 135, even though my doctor wants me to be 125. What is your prize?
Breakfast yesterday morning kept me full for a long time – I ended up not even eating my apple until right before my walk! 6 baked wonton wrappers (baked at 350 for 7 minutes – careful – they can go from done to burnt pretty quick!), 1/2 cup egg beaters, 1 ounce ham, diced red pepper and pickled jalapenos. Sadly, caloriecount gives pickled jalapenos a D- because one serving has 62% of your daily allowance of sodium! Breakfast (without the apple): 368 calories, 34 carbs, 29 protein, 11.3 fat and 2.2 fiber.
I adapted Alison’s Spinach and Tortellini Soup - I left out the onions and reduced the amount of cheese tortellini. It was delicious and super filling! I love the crushed red pepper – it made the broth nice and spicy!
Biz’s Spinach and Cheese Tortellini Soup (printer friendly version here)
Makes 4 servings (approx. 2 cups broth with 6 cheese tortellini )
200 calories, 5.2 fat, 26.1 carbs, 3.4 fiber and 12.7 protein
|1||teaspoon olive oil|
|1||teaspoon crushed red pepper|
|14||ounce can diced tomatoes|
|6||cups chicken broth|
|3||cups baby spinach|
|4||ounce cheese tortellini|
- Heat olive oil. Add garlic, diced carrots and celery and cook about 5 minutes. Add oregano. crushed red pepper, tomatoes, broth and simmer until carrots and celery are cooked – about 20 minutes.
- Cook tortellini according to package directions. Julienne baby spinach and add to stock with cooked tortellini.
On the side I made a pita grilled cheese with baby spinach, 1 ounce fresh mozzarella and 1 pita.
I lucked out at our 50% off rack in the meat department last week. I got this 1.8 ounce Porterhouse steak for $6.10! It was 50% off the lowest price, and the sell by date wasn’t until May 7!
It took a while to grill since it was so thick – I seared it on both sides then finished the cooking on indirect heat.
I “Pam” fried up 6 ounce of red potato, and steamed 1 cup of broccoli and put 2 tablespoons of nacho cheese sauce on top – with 3 ounces of steak – delicious if I do say so myself!
Stats for Tuesday:
- 10 minute AM Abs
- 45 minute walk at lunch with 4 pound weights
- 1,447 calories, 162 carbs, 104 protein, 42 fat and 19.3 fiber
Happy Cinco De Mayo! I think we are ordering from a Mexican restaurant at lunch today – I am thinking grilled chicken fajitas (sans onions!) would be my best bet – what do you think is a healthy Mexican choice?