Weekly Check In August 8

It feels good to bring some discipline back to my exercise and eating habits.  In the mornings, I've been doing aerobic exercise in the form of Zumba videos.  If you aren't familiar, Zumba is an aerobic workout based on movements from various latin style dances (like Salsa, Samba, and Meringue) mixed with hip hop and belly dancing. At night I try to do some mild strength training with crunches and small hand-weights.  I've been less successful at being consistent with the evening routine but that gives me something to work on.

I've been doing much better at eating healthy.  I've been working on cutting out all of the sweets and desserts that tempt me and I've been working on breaking the habit of eating right before bed.  Ideally, I'll get to the point where I don't eat anything at all after dinner except on nights that I go dancing.

All in all, I've made some nice strides toward re-adapting my healthier habits and it's starting to show results!

Statistics:

Last Weigh-in: 217.0
Current Weight: 215.8

Starting Weight: 207.4
Highest Point: 218.6

Lowest Point: 206.4

Recipe: Chicken Mole

This makes a nice thick sauce that I liked enough to save even though there wasn't any leftover chicken!

Recipe: Chicken Mole

(from The South Beach Diet Cookbook)

Ingredients:

• 1-1/2 lbs chicken tenders
• salt
• ground black pepper
• 1 large onion, chopped
• 1 large green bell pepper, cored, seeded, and chopped
• 2 cloves garlic, minced
• 2 TBSP chili powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 can (14.5 oz) diced tomatoes
• 2 TBSP unsweetened natural peanut butter
• 2 TBSP unsweetened cocoa powder

Directions:

Sprinkle the chicken with salt and pepper.  Coat a large skillet with olive oil and heat over medium high heat.  Add the chicken to the skillet and cook for 8 minutes, turning once.  Remove the chick to a large plate.

Add the onion, bell pepper and garlic to the skillet and cook for 3 minutes.  Stir in the chili powder, cinnamon and cloves and cook for 1 minute.  Add the tomatoes (with juice), peanut butter and cocoa powder and mix well.  Return the chicken to the skillet and bring to a boil.  Cover and simmer, stirring every few minutes, for 25 minutes.

Weekly Check In August 1

So, it's been about a month since my last check in.  And during that month was my sister's wedding.  Aside from the problematic foods featured at weddings and the general inactivity of driving all around the state, I've learned a few things.

1. I eat when I'm stressed
2. Stress makes me crave sugar and carbs
3. Weddings are very stressful, especially when you have to clean the entire house for the visiting relatives

So having gained weight, it's time to kick it into gear with daily exercise and eating healthy

Statistics:

Last Weigh-in: 211.8
Current Weight: 217.0

Starting Weight: 207.4
Highest Point: 218.6

Lowest Point: 206.4

Recipe: Green Chili Beef Burritos

This recipe produces a nice messy burrito filling.  I also tried it as a salad topping (Taco Salad Style) but I didn't enjoy it as much that way.

Recipe: Green Chili Beef Burritos
(adapted from Taste of Home's Slow Cooker Recipe Cards December 2010)

Ingredients:

• 1 Beef Roast
• 4 (4 oz) cans chopped green chilies
• 1 medium onion, chopped
• 3 jalapeno peppers, seeded and chopped
• 3 garlic cloves
• 3 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1 cup beef broth
• Optional: Tortillas, Chopped Tomatoes, Shredded lettuce, Shredded Cheese, Sour Cream

Safety Warning: When cutting the Jalapenos, disposable gloves are recommended.  Avoid touching your face!

Directions:

Trim the visible fat and cut the meat into large chunks.  Place in the slow cooker.  Top with chilies, onion, jalapenos, garlic, chili powder, and cumin.  Pour broth over everything.  Cover and cook on low for 8-9 hours.

Remove the beef and shred with two forks.  Mix in enough of the cooking liquid to coat the beef.  Serve as desired: on tortillas with toppings or on salad.

Recipe: Parmesan Pork

I found this recipe to be a bit sweet for the summer heat but it is still an excellent recipe that I plan to use again in the future.

Recipe: Parmesan Pork

(from Taste of Home Slow Cooker December 2010)

Ingredients:

• 1 Boneless Pork Loin Roast
• 2/3 Cup Grated Parmesan Cheese
• 1/2 Cup Honey
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Dried Basil
• 2 Tablespoons Minced Garlic
• 2 Tablespoons Olive Oil
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water

Directions:

Cut Roast in half and transfer into the slow cooker.  In a small bowl, combine the rest of the ingredients except the cornstarch and water.  Pour over the pork.  Cook on low for 5 1/2 to 6 hours or until the meat in tender.

Remove the meat to a serving dish.  Skim the fat.  Combine the cornstarch and water.  Mix into the sauce slowly and cook on high for 10-15 minutes or until the sauce has thickened.  Slice the roast and pour the gravy over the pork.

Recipe: Easy Sourdough Bread

I've had great success with this recipe as long as my starter is active enough to rise and I am patient enough to let the dough rise enough both times. There might be a theme there... If it doesn't rise properly the result is very thick, dense and completely inedible once cooled, I fondly refer to it as a hockey puck.

Note: This recipe makes use of an active sourdough starter!

Easy Sourdough Bread

(from Sourdough Baking, The Basics by S. John Ross)

Ingredients:

• 2 cups Starter (before a feeding)
• 3 cups flour (I like to use whole wheat flour)
• 2 tablespoons olive oil
• 4 teaspoons sugar
• 2 teaspoons salt

Directions:

To the starter, add the sugar, salt, and oil. Mix well, then knead in the flour a half-cup at a time. Knead in enough flour to make a good, flexible bread dough. (Note: The Flour amount is approximate! Trust your hands and eyes more than the recipe, always.)

Let the dough rise in a warm place, in a bowl covered loosely with a towel. (Note: Sourdough rises more slowly than yeast bread. I like to let mine rise overnight.) Let the dough double in bulk, just like yeast-bread dough. When a finger poked into the top of the dough creates a pit that doesn't "heal" (spring back), you've got a risen dough.

Punch the dough down and knead it a little more. Make a loaf and place it on a baking sheet (lightly greased or sprinkled with cornmeal) or in a loaf pan. Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.

Place the pan with the loaf in your oven, and then turn your oven to 350^o Farenheit and bake the bread for 30-45 minutes. Do not preheat the oven. The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon. Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.

Weekly Check In June 28

I've been staying pretty steady with my weight which is better than the alternative but not my goal right now. I had to take a break from biking because I pulled a muscle. I've reached my goal on the stationary bike and as soon as it stops raining, I'll start biking to work. I'm still dancing twice a week and should be starting a third and maybe a fourth time within the next couple of weeks. This weekend is the Portland Blues Festival which means there should be plenty of dancing to do, so hopefully next week's weigh in will show some weight loss.

Dinner Plan

Dinner Planning will be back next Week.

Statistics:

Last Weigh-in: 208.4
Current Weight: 211.8

Starting Weight: 207.4
Highest Point: 218.6

Lowest Point: 206.4