I think I slipped a little this week. There were days that I had grains/carbs for breakfast and then again for lunch or dinner. And I might have been a little generous in measuring out my nut portions. And I definitely double-dosed on the daily avocado allowance more than once. Whether that will have negative consequences when do my weekly weigh-in is yet to be seen. Will any of those naughties will be counteracted by the exercise? I’ll find out Monday morning, so tune back then for more.
Exercise
I haven’t shared this yet, but I’m the proud owner of a Total Gym. And I’m not saying that sarcastically. For years, I rolled my eyes as I watched Chuck Norris and Christie Brinkley extoll the virtues of the Total Gym. Then one day I came across an ad that a used sporting goods store was selling them for $500 – about half the regular price. I decided to bite and I’m actually really glad I did.
I have a closet filled with late-night, ill-advised, informercial-induced exercise product purchases. But the Total Gym is the only one I really like to use – and I actually USE it instead of turning it into a bulky coat rack. And no, I’m not being paid to endorse this product. I just wish I had a separate room where I could leave it permanently set up. As soon as we have guests, I put it away and kind of forget about it for a week or two. But once I set it back up, I use it almost every day.
So today I spent a good 45 minutes doing everything from plyometric squats to pull ups to chin ups to chest flies, etc. It’s an excellent workout. I was just bummed when I came across a QVC program where they were selling a newer version with more attachments than mine for $300!! So if you’re interested in getting one of these, do some research to get the best price!
Today’s Recipes
Breakfast: Blueberry, Spinach & Banana Smoothie with Flax Seed
This might not be the prettiest smoothie out there, but it certainly was delicious. I used over overly-ripe banana for sweetness, 1 cup frozen blueberries, 1 generous cup of baby spinach, 1 tablespoon flax seed, 1 cup soy milk, and ½ cup water.
I couldn’t taste the spinach at all, so if that’s a concern, please don’t let it stop you from trying this!
Lunch: Curried Yellow Lentils with Carrots & Spinach
My husband actually gets the credit for coming up with this dish. After he finished the noodles out of yesterday’s Roasted & Curried Delicata Squash-Carrot Puree with Zucchini & Yellow Squash Noodles recipe, there was quite of bit of curry sauce left which he didn’t want to go to waste. So he cooked up some yellow lentils with chopped carrots and added it to the sauce. I added in some baby spinach, and there you have it – a clean-out-the-fridge/leftovers special! Here’s how it was done:
Bring 2 cups water and 1 cup dried yellow lentils to a boil in a medium sauce pan. Then reduce heat to low, cover and cook for 30 minutes. After 20 minutes, add in 1 chopped carrot. When lentils are cooked, drain off excess water and mix in with leftover curry sauce. Add in as much baby spinach as you like and heat until spinach is wilted. Serve hot.
Dinner: Ratatouille Soup and Basic Salad
I still have some left over black-eyed pea soup and ratatouille soup that I need to finish up, so guess what I’ll be eating this weekend? I paired this with a Basic Salad with black beans, ¼ avocado and 2 tablespoons pepitas.
I’m taking the weekend off, but check back on Monday for a Weekly Roundup Report of Week Three as well as my weight loss results for the week!
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