Tonight I ran a mile! It took me 12 minutes and I was on a treadmill, but hey, it was a mile! I'm really proud of myself.
Edward is home for two weeks of R&R right now, and we're trying to make good food choices. It's been kind of like a vacation, but we're doing pretty good in that area. He is being very supportive of my lifestyle changes, and I'm thankful for him.
I can't wait to post new pictures when I reach the 200 lb mark!
Monday, February 22, 2010
Wednesday, February 17, 2010
Sunday, February 7, 2010
Weigh-in
This morning I woke up at 1100, put on the lightest clothes I have (which were short running shorts and a thin t-shirt) and braved the snow to make my official weigh in for this week...and I ran out of gas on the way! Thankfully there is a gas station between me and the gym and I was able to get gas, but not without hearing a lecture on the importance of dressing for the weather and wearing proper shoes from the older man pumping gas beside me. Oh, well. Here's my stats for this week.
Weight: 206
Waist: 39"
BMI: 29.6
Waist: 39"
BMI: 29.6
I keep thinking how much further I would be right now if I had just kept up my workouts during last semester, but I guess I can't linger on shoulda, coulda, woulda. That might take me all the way back to when I quit playing sports in high school and started gaining weight!
I am so excited about my stats this week. It's been tough balancing my school schedule with workouts and eating schedules, but I think I'm getting into the groove now. With my BMI at 29.6 I am now officially out of the OBESE category and now fall into OVERWEIGHT measurements. That's a pretty exciting step for me, and I know I have more exciting milestones laying just around the corner!
I am so excited about my stats this week. It's been tough balancing my school schedule with workouts and eating schedules, but I think I'm getting into the groove now. With my BMI at 29.6 I am now officially out of the OBESE category and now fall into OVERWEIGHT measurements. That's a pretty exciting step for me, and I know I have more exciting milestones laying just around the corner!
Friday, February 5, 2010
The soldier is coming...
It's only a week a half until Edward comes home for leave! I'm excited. I'm not sure that I'll get below 200 by then, but I'm trying hard.
Sunday, January 24, 2010
Just call me Gumby
Today was my first day on the new workout, and it definitely kicked my butt. I barely made it to the sauna afterward! Hopefully my body doesn't hate me tomorrow :)
I started my new semester last week and I'm really looking forward to the classes I signed up for this semester. I'm confident they will be applicable to my future career...whatever it is!
I started my new semester last week and I'm really looking forward to the classes I signed up for this semester. I'm confident they will be applicable to my future career...whatever it is!
Friday, January 22, 2010
Stuffed Poblano peppers with brown rice
Ingredients:
6 poblano peppers
1 pkg vegetarian breakfast sausage
4 oz shredded Mexican style cheese
4 oz Neufchatel cheese (you can use cream cheese, but it'll change the dietary information)
1 10 oz can of Rotel, drained
Cilantro (you'll use about a 1/4 bushel)
Cumen
Brown rice
1 Roma tomato, diced
Black pepper
Directions:
1. Roast poblanos for about 5 minutes on each side, or until the skin is black and bubbly. Using the broiler is easiest because you can do all of them at the same time. When completely black, remove from heat and place in a plastic bag, set aside.
2. Preheat oven to 350. Brown "sausage" on lightly oiled skillet for a few minutes. Add cilantro, 1/4-1/2 tsp cumen, and Rotel in the last minutes.
3. Remove from heat and dump in a medium bowl. Stir in shredded cheese.
4. Remove blackened outer skin from the peppers. It should lift off easily. Be careful not to remove too much flesh. Cut a slit from the top of the pepper to about an inch from the bottom. Remove seeds, rinse out if necessary, but be careful as the pepper will be tender and easily damaged.
5. Portion off the "sausage" mixture into 6 parts. Using a small spoon (tea spoon or small table spoon) spread half a portion into the bottom of each pepper. Using a butter knife, cut the neufchatel cheese into 6 portions and place on top of "sausage" layer. Spread the rest of each portion on top of the neufchatel cheese. Close the pepper as much as it will go and place inside a 9x12 baking dish.
6. Cook peppers for 15 minutes. While the peppers are cooking, mix cooked rice, diced tomato, and cumen and pepper to taste in a pan. Add a bit of water and cook until heated. Simmer until the peppers are done.
Makes 6 servings.
Nutrition Facts (for stuffed peppers only)- Calories: 215, Fat: 10.2 g, Cholesterol: 32.5 mg, Sodium: 775.28 mg, Carbohydrates: 16.2 g, Fiber: 4 g, Sugar: 3.25 g, Protein: 16.77 g
6 poblano peppers
1 pkg vegetarian breakfast sausage
4 oz shredded Mexican style cheese
4 oz Neufchatel cheese (you can use cream cheese, but it'll change the dietary information)
1 10 oz can of Rotel, drained
Cilantro (you'll use about a 1/4 bushel)
Cumen
Brown rice
1 Roma tomato, diced
Black pepper
Directions:
1. Roast poblanos for about 5 minutes on each side, or until the skin is black and bubbly. Using the broiler is easiest because you can do all of them at the same time. When completely black, remove from heat and place in a plastic bag, set aside.
2. Preheat oven to 350. Brown "sausage" on lightly oiled skillet for a few minutes. Add cilantro, 1/4-1/2 tsp cumen, and Rotel in the last minutes.
3. Remove from heat and dump in a medium bowl. Stir in shredded cheese.
4. Remove blackened outer skin from the peppers. It should lift off easily. Be careful not to remove too much flesh. Cut a slit from the top of the pepper to about an inch from the bottom. Remove seeds, rinse out if necessary, but be careful as the pepper will be tender and easily damaged.
5. Portion off the "sausage" mixture into 6 parts. Using a small spoon (tea spoon or small table spoon) spread half a portion into the bottom of each pepper. Using a butter knife, cut the neufchatel cheese into 6 portions and place on top of "sausage" layer. Spread the rest of each portion on top of the neufchatel cheese. Close the pepper as much as it will go and place inside a 9x12 baking dish.
6. Cook peppers for 15 minutes. While the peppers are cooking, mix cooked rice, diced tomato, and cumen and pepper to taste in a pan. Add a bit of water and cook until heated. Simmer until the peppers are done.
Makes 6 servings.
Nutrition Facts (for stuffed peppers only)- Calories: 215, Fat: 10.2 g, Cholesterol: 32.5 mg, Sodium: 775.28 mg, Carbohydrates: 16.2 g, Fiber: 4 g, Sugar: 3.25 g, Protein: 16.77 g
Thursday, January 21, 2010
My personal trainer rocks
I talked to my personal trainer today about a new circuit to maximize my gym time and weight loss. She gave me a list of machines and workouts that I know are going to kick my butt, and she also gave me a few tips on helping to get down cottage cheese (I only see cow boogers when I see cottage cheese!).
Right now I am craving Whataburger. So, for once, it's a blessing that there's not one in this state :)
Right now I am craving Whataburger. So, for once, it's a blessing that there's not one in this state :)
Sunday, January 17, 2010
Miranda who?
So, it's been a while. School, life, whatever other excuse you wanna make up for me :)
But, this is it. My post-holiday weight is 215, and I'm on the final stretch to 200. My goal is to punch 200 lbs in the face by February 16.
But, this is it. My post-holiday weight is 215, and I'm on the final stretch to 200. My goal is to punch 200 lbs in the face by February 16.
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