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Post by Jablea on Feb 4, 2014 19:21:23 GMT -5
Wednesday - Check InPutting this up early just so I can include this pic of Adam exercising. I think I'm approximately the same as I was last week which is good. I've alternatively pigged out and starved so it's been a balancing act. I've been a busy bee substitute teaching. It's worked out really well but it does wear me out. 
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Post by rihannsu on Feb 5, 2014 6:03:20 GMT -5
I am up 1.6 lbs but have Wendy and I have started walking again.
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Post by Deleted on Feb 5, 2014 9:13:37 GMT -5
I have been pretty good about walking and am ready to move on to the next milestone of the Texercise program! This is milestone 6 of 12 and is a big one as it involves moving up the distance to 2 miles. The goal of this milestone is to walk it in 40 minutes. I also went to aerobics twice.
I'll be glad when the farm basket program starts up again for the year. Here is a good carrot recipe for the slow cooker.
- Wash a bunch of carrots, cut them into bite sized pieces (or use a package of baby carrots), and put in crockpot.
- Add 1/4 cup water
- Sprinkle on a package of dried ranch dressing mix and add a little brown sugar and some melted butter/margarine to taste
- Stir and cook for 3-4 hours on low or 2 hours on high.
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Post by Deleted on Feb 5, 2014 13:15:38 GMT -5
This was a bad week for me on all fronts. I barely exercised, binged, Superbowled, etc. Hopefully a little starving here and there like jablea offset some of the damage but weighing myself is going to have to wait as I use the scale at the gym (I don't even own one!) and woke with a cold and splitting headache so am going to miss yet another day there. I WILL get back on track though! Love cooked carrots and sharing recipes so I will keep it going with my favorite veggie dish. Even before becoming vegetarian and eating a lot of veggies I would lick my plate after this one. I don't know why it tastes so good as it has no fancy ingredients but magically it does. In 9 x 13 pan, toss the following with 2 Tablespoons olive oil and salt and pepper: 1 thinly sliced potato(I often skip this potato) 1 thinly sliced sweet potato 1 sliced red pepper 1 thinly sliced carrot Add a layer of: 1 large sliced onion 1 large sliced zucchini 1 Tbs drizzled olive oil Cover with: 2 large sliced tomatoes combination of 1/4 cup Parmesan and 2 Tbs Italian breadcrumbs 1 more Tbs olive oil. Bake at 400F for 40 -60 min until golden brown and veggies tender, covering the first half or so. eta: found the link to the recipe www.foodnetwork.com/recipes/giada-de-laurentiis/tomato-vegetable-casserole-recipe.html |
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Post by stardust on Feb 7, 2014 16:57:31 GMT -5
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chapf
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Post by chapf on Feb 8, 2014 10:41:54 GMT -5
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Post by stampsgal on Feb 8, 2014 12:22:28 GMT -5
Whoops forgot to check in but I did weigh myself...several times this week. In spite of flying last week to see family, then shifting to the hotel scene with other family to visit with my nephew (and watch his hockey games).....all the while eating breakfasts, brunches, treats, dinner and after game appetizers for two nights...I was pleasantly surprised to see I lost a half pound! Go figure!  |
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scotia
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Post by scotia on Feb 8, 2014 15:43:19 GMT -5
I am pleased that this week I lost exactly 2 pounds. It was a good week, but I had to really cut the calories to a bare minimum to lose. Since my ideal goal weight is less than 20 pounds away, I may do it a little slower since I am going to work on it all year. So from now on, I'm not going to be discouraged if I lose a small amount as long as I am going in the right direction.  Kay, thanks for the vegetable casserole recipe. Will definitely try it since I don't eat meat. |
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chapf
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Post by chapf on Feb 9, 2014 11:09:23 GMT -5
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chapf
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Post by chapf on Feb 10, 2014 12:52:49 GMT -5
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