Wow, this has seemed like a long week for me but I am so glad its Friday.  Not only that, but yesterday we finally got a decent rainfall and the temps in the 70’s broke a 44 day heat wave Chicago had this summer.  Let’s hope it stays like this for a while. Open-mouthed smile

So I tried the Chobani Vanilla Chocolate Chunk vanilla yogurt and the verdict?  I liked it.  Not loved it, but liked it.  It’s REALLY sweet.  So when I had my parfait of the yogurt, 1 cup of sliced strawberries and 1/4 cup of granola?  It was kind of sweet on sweet on sweet.  Or as the Chopped judges would say “all one note.”

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Breakfast comes in at 330 calories, 7 fat, 51 carbs, 4.9 fiber and 14 protein.  I actually couldn’t finish it all, at the end it was just too sweet for me. 

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I was so sore yesterday from the 100 workout, that I decided to do the three S’s.

Swim, Sauna, Shower!

Here’s the weird thing though.  It was about 80 degrees, overcast and a little sprinkly.  I get to the pool and I am the only one there.  In both the indoor and the outdoor pool, so it was me and 7 lifeguards!  I ended up swimming for 30 minutes, sitting in the sauna for 10 minutes and then taking a long hot shower for 10 minutes.

But I am still really sore today.  I might take today as a rest day and work out over the weekend, I’ll see how I feel later on today. Open-mouthed smile

Over the weekend I made chicken noodle soup.  Typically when I buy bone in chicken breasts, invariable we eat two and I stick the other two or three in a ziploc marked “make chicken soup!”

I don’t have a real recipe for chicken noodle soup.  I put my frozen chicken in a pot, add enough chicken broth to cover the meat and let it simmer for an hour or so until the chicken is cooked through.  I take it out and let it cool then add carrots and celery to the mix with salt, pepper and Italian seasoning.  Once the veggies are almost tender, I crank the heat to get to a boil then add 6 ounces of noodles – this time I used mostacolli noodles.

When the noodles are done, I remove from the heat and add up the chicken that I’ve shredded.

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With my cheese crostini on the side, lunch comes in at 471 calories (that’s two cups of soup!) 20 fat, 48 carbs, 1.1 fiber and 22 protein.

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I actually had this shrimp recipe on my menu . . . doesn’t that look good?

crunchy shrimp

But earlier in the week Tony wasn’t in the mood for shrimp so I just put the shrimp in the freezer.  I’ve talked about how good Tony’s fried rice is.  The rice has a bit of crunch to it, the eggs are fluffy, and he indulged me and let me add not one, not two, but THREE veggies to the rice.

While I have a  rice maker, sometimes I cheat and just pick up a container of white rice from my local Chinese restaurant on my way home from work.  A large container is only $2, and you know its going to be perfect.

I was Tony’s sous chef – I peeled and deveined the shrimp and chopped the veggies and then let him do his magic.

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Tony brought this cast iron Le Crueset wok to the marriage – I love it!  He’s got fast hands!

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Seriously, this is fried rice perfection in a bowl.  I ended up eating half of this, but I wanted to eat the whole thing.  The only thing I did was add some sriracha to my bowl, Tony sometimes isn’t sure how much spicy stuff to add.  Tender chunks of shrimp, fluffy eggs, crisp tender veggies, just so good.  My guestimate is that my serving was 475 calories, 10 fat, 67 carbs, 3 fiber and 24 protein.

Stats for August 9:

  • 1609 calories (um, guess someone had cheese and crackers after dinner!), 58 fat, 190 carbs, 9.5 fiber and 52 protein
  • 30 minute swim – with the walking I did around the office, I am giving myself 1 mile
  • 78.3 miles to go for my 100 miles in August

Who’s got fun plans this weekend?  We have nothing special planned, which is actually nice.  After my busy July going to Virginia, helping my Mom move, going to Michigan, it’s going to be nice to just relax this weekend.  And hopefully I’ll finish my book and start on book number two!

Make it a great day!