I was so excited to get to the gym yesterday that I forgot to pick a winner for the food scale giveaway last week!
The winner is: True Random Number Generator Min: 1 Max: 73 Result: 16
amy marantino said:
my goal is to take a vacation
Amy, send me your mailing address to: firstname.lastname@example.org – congrats!
So I put myself to bed by 10:45 on Sunday night. I didn’t want to take any chances of not getting up to get to the gym yesterday morning. I had my workout clothes all laid out, food made for the day.
It’s weird how diabetes works – I woke up with a blood sugar of 122. Awesome number by the way. Only problem is that in the morning, my blood sugar rises when I work out. If I was 122 at lunch and I tried to work out it would bottom out. So here’s what I did. I ate a cup of honeydew melon and then did my work out.
- 5 minute warm-up
- chest press (45 pounds) 2 x 25
- leg press (135 pounds) 2 x 25
- core (planks) 2 x 4
- 35 minute treadmill (3:1)
So the plan is to pick a weight that would leave you fatigued by the end – I kept going until I picked my weights that I felt would fatigue me, and you better believe the 45 pound chest press was hard by the end! For the plank I held each plank for 30 seconds, rested 20 seconds in between.
It’s up to the individual to pick a cardio – I decided to run. The goal of the run is to run 3 minutes at a normal pace, then 1 minute really pushing it, and back down again. Holy shizz was this hard! But my last sprint was at 6.5 mph and I felt really good. Then a 5 minute cool down.
So all in all my workout took about 55 minutes.
Breakfast is what I am calling a turkey kialbasa hash. I bought this kialbasa at Whole Foods on Sunday:
Sorry for the shitty picture in advance!
Here’s the mix: 3 ounces turkey kialbasa, roasted red pepper, 1 zucchini diced, chopped spinach, 1 egg, 1/2 cup egg whites cooked with 1 tsp. of oilive oil.
Stats: 326 calories, 15 fat, 9 carbs, 2.8 fiber and 32 protein – or 8 WW points. This dish provides 118% of vitamin C and 46% of vitamin A!
I love the steam coming off the plate. This was super filling – I mean look at all that food! It kept me full for hours. I contemplated walking at lunch, but didn’t want to overdo it – I had no idea how sore I would be today, and suprisingly, I am not too bad.
When I first started thinking about Paleo recipes, one of the first things that came to mind was my zucchini lasagna. I mean, I already subbed in the zucchini for the lasagna noodles, but then when I started writing down the recipe. No ricotta allowed. Fudge. So I decided to sub in a cauliflower carrot puree in place of the ricotta cheese. Mind you, this may seem like a lot of steps, but you could obviously make the puree ahead of time. I only ended up using 1/3 of the puree for my lasagna.
Cauliflower Carrot Puree (the whole recipe comes in at 357 calories, 24 fat, 33 carbs, 11 fiber and 8 protein) Next time I think I’ll leave the butter out completely.
- 2 tablespoons butter
- 1 small head of cauliflower, chopped
- 3 carrots, chopped
- 3/4 cup chicken broth
- pinch of salt
- pinch of pepper
- 1/2 tsp. crushed red pepper
In a stock pot add all the ingredients. Simmer over medium low heat for about 20 minutes, or until the veggies are tender. Using a stick blender, puree – taste to see if you need salt or pepper. Mine needed a touch more salt and a touch more crushed red pepper to balance the sweet.
- 20 ounces of crushed tomatoes (I didn’t end up using the whole can)
- 4 ounces Italian sausage
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- just cook down for about 15 minutes – my Italian sausage is homemade by our grocery store butcher and isn’t greasy at all
- 1 large zucchini, sliced lengthwise
- 1 cup baby spinach
- layer of sauce
- layer of zucchini
- layer of puree
- layer of baby spinach
- finish with layer of sauce on the top
Bake at 350 for 30 minutes, or until a knife goes through the zucchini.
I baked this in a bread pan – so it made two servings:
320 calories, 16.5 fat, 33 carbs, 8.8 fiber (!) and 21 protein – 8 WW points
The lighting in our kitchen at work is just awful – don’t let this picture turn you away – the flavor combination was really delicious!
We had a work deadline yesterday and I always bring my boss food on that day. I asked her if she wanted to try my “alternative” lasagna and she agreed. I brought it in her office, let her continue to work and shut her door. About 5 minutes later, she yelled my name – I walk in and she looks at her lasagna and says “where’s the noodles??!!” Needless to say I heated up a Lean Cuisine for her!
I didn’t have to work late so I came home to make zucchini cakes to go along side our steak. I am not posting the recipe just yet – it needs some tweaking – we both liked the flavor, but I need to work on the texture to give it some more crunch. I used two new to me products. I thickened the zucchini/egg mixture with coconut flour:
And then I fried the zucchini in a teaspoon of coconut oil:
I originally bought this a while back when I saw Veronica made her own magic shell - this got buried in the back of my cupboard - still need to make that stuff though!
I only ate about 6 ounces of this steak – the dog got the rest. Dinner comes in at 447 calories, 26 fat, 12 carbs, 1.5 fiber and 37 protein.
Stats for Monday:
- 55 minute strength and cardio
- 1263 calories, 58 fat, 54 carbs, 13 fiber and 90 protein (included 1 oz. of peanuts when I realized I’d only had 1093 after dinner)
- 28 WW points
- no wine!
Thanks for all your well wishes, emails and support as I go on this adventure – it means a lot! Now I am off to the gym for rows, leg curls, torso rotations and cardio! Make it a great day!
p.s. check out my brother’s last blog post - I loved it!