Blog Hiatus

July 21, 2009

Well, I know I promised I would be back after the vacation, but there’s been a kink in my plans.  After a long discussion with Jim on Sunday, I have decided to take a hiatus from my blog.  My marriage has suffered because my days revolve around work, working out, and blogging.   All my free time is spent online, and Jim & I have been growing apart.  If I’m being brutally honest about it, we were growing apart before I started blogging.  I can’t ignore the issues anymore though; our marriage won’t survive if I do.    We have agreed that we need to spend more quality time together after work – which means actually talking ( i.e.  me sitting in the kitchen blogging and him in the den surfing the Inside Carolina forums isn’t allowed).  I may be back periodically, but don’t expect any major posts for quite some time.  Thanks for understanding and for all the positive support.


On Vacation…

July 10, 2009

In case you haven’t figured it out already, I’ve decided to take some time away from blogging…

I will be leaving tomorrow morning for Windsor, NC for some well-deserved R & R…and no Internet for over a week!  Jim and I plan on doing some fishing at the farm house pond, along with two day trips to the Outer Banks.    I plan on returning refreshed and renewed the following Saturday or Sunday, so expect an update with vacation pictures then.

Thanks to each of you who read my little blog – just don’t forget about me while I’m gone! :)

And just for fun – here’s a picture my mother emailed me of the sunflower in her back yard…

Sunflower


Blogging with a Chaotic Mind

July 9, 2009

I’m finding myself pulling away from blogging because my mind is on overdrive.  A lot has happened in the past two or three days:

1) I officially registered for the Virginia Beach Rock-n-Roll Half Marathon – scary…signing up makes it real now.

2) The husband and I celebrated our 2 year anniversary – I can’t believe it’s been that long already!

3) I’m in the midst of reading “The Blessing” for my Companions in Christ group – it’s all about how not receiving your parent’s blessing affects your other relationships, a touchy subject for me.

4) I will be leaving the real world for a week as of Saturday – we’re vacationing to Jim’s family’s farm house in the middle of nowhere.  Seriously, no Internet…just hiking and fishing.  It will be great to have some real down time though.

5) I just had an intense therapy session (I won’t go into details on that one….let’s just say I have a lot on my mind)

With all this going on, blogging my meals wasn’t at the top of my list.  I’m debating if I should just take a break until after I get back from vacation since I can’t access the internet that entire week anyways.

Do any of you seasoned bloggers ever feel burned out?   If so, how do you deal with the “blogging blah’s”?


Cashew Heaven

July 6, 2009

I am so proud of myself for waking up at 5:30 am to do the P90X Pyelometrics DVD!  This girl does not set her alarm any earlier than 6am…period….except for today.  I felt great for the majority of today, but I’m feeling really drained at the moment.  Probably the combo of less sleep and a semi-slow day at work.  Apparently people don’t like to weigh-in the day after July 4th weekend…surprise, surprise.

Anyways, on to the food:

I had 1/2 slice of whole wheat tuscan pane (unpictured) preworkout, followed by the other half with cashew butter and a green monster post-workout:

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Heavenly!

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Maybe I should call this a brown monster instead of a green monster?  In the blender – 1/2 cup frozen strawberries, 1/2 frozen peach, 8 oz skim milk, 1 scoop unflavored whey protein, 2 handfuls spinach, and a PureVia packet.  I liked the PureVia yesterday, but it was a little too sweet with an aftertaste today.  I think I’ll be returning to my agave nectar from now on.

Breakfast lasted me until 10:45, and then I reached for my usual:

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Cheese stick!

Lunch was leftover grilled tinfoil vegetables (see recipe page) with 1/4 block of tofu and 1 oz shredded Parmesan cheese:

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Yum Yum – cheesy goodness!

I was craving sweets this afternoon, so I opted for a “chocolate peanut dream” flavored protein bar from the office at 3pm:

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Not as good as real chocolate and peanut butter, but a decent substitute.  I actually ate a second one at 5pm because I was feeling hungry and knew dinner would be at least another 2 1/2 hours or more.  I’m meeting Renee (another RD at my office) and one of her friends to celebrate her birthday at Zen Asian Fusion tonight.  I have no clue what I’m going to order since I haven’t been there before.  Oh, and I had some grated zucchini just now because I’m still hungry!  Grrrr for late dinners; guess it’s the price of good company. ;)

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Better go change – I don’t think scrubs qualify as casual dress….


Sampling Sunday

July 5, 2009

The husband didn’t feel like P90X today, so I decided to run instead.  I managed 3.5 miles at a slow pace; not bad for post-alcohol.  Post-run I made lunch:

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Cereal (what else?) – 1 cup Kashi Go Lean, 1/2 cup Trader Joe’s O’s, 1 cup 1% kefir, and 1/2 oz almonds…

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….and some fresh pineapple.  I planned on this being my entire lunch, but I was still hungry 30 minutes later.

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I decided a Banana Smoothie would hit the spot.  It contained 1 scoop Unjury unflavored protein powder, 4 oz unsweetened Almond Breeze, frozen medium banana, and 1/2 packet of PureVia (leftover free samples).  It tasted like ice cream with the added stevia! :)

Obviously (if  you read my earlier post), my afternoon was spent baking zucchini bread/muffins.  I had 1/2 of the following muffin and might have licked a spoonful of batter.

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I also made some dark chocolate chip oatmeal cookies for Wednesday’s bible study group.

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I let these cook for too long, so the bottoms burnt…boo.  I couldn’t resist trying one, so I took this one with the ooey-gooey Ghirardelli:

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Burnt bottoms aside, it was delish!

The cookies used the last of my oats, so I made a trip to Healthy Home Market for some bulk bin goodies – wheatberries, oat bran, rolled oats, and cashews.  I wanted to try my hand at some homemade cashew butter:

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6 oz cashew pieces into the mini food processor

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5 minutes later

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10 minutes later

I thought my poor processor was going to overheat, but it’s still alive.  I sampled a Tbsp to make sure it was edible – and oooh buddy, it’s edible alright!  Can’t wait to use this stuff over the next week!  After all my “samplings” this afternoon, I decided my 30 minute run wasn’t going to cut it.  I hopped on the elliptical for 45 minutes and then showered.  By 7, I still wasn’t hungry but didn’t want delay dinner much longer.  I settled on another banana smoothie (unpictured, since it’s the exact same as earlier) and a plate of leftover grilled tinfoil veggies with Parmesan cheese:

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YUM YUM – the Parmesan makes this dish!

Now it’s time for some relaxing with the husband.  Hope everyone had a wonderful July 4th weekend! :)


Blueberry Zucchini Bread/Muffins

July 5, 2009

As requested, here is the recipe for my mom’s blueberry zucchini bread.  After looking at the ingredients, I knew this one was going to pack a calorie punch because of all the sugar – around 260 calories and 32 grams of sugar per slice using the recipe calculator on http://www.sparkrecipes.com!  I decided I would prepare the original for my bible study group on Wednesday and try my hand at a lower calorie version just for fun.

Mom’s Blueberry Zucchini Bread (the original recipe)

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    Ingredients:
    2 cups all purpose flour
    1 cup whole wheat flour
    1 tsp salt
    1 tsp baking powder
    1 tsp baking soda
    1.5 tsp cinnamon
    1/4 tsp nutmeg
    2 cups grated zucchini
    2 eggs
    1 cup nonfat plain yogurt
    1 3/4 cup sugar
    1.5 tsp vanilla extract
    1 cup frozen blueberries

Preheat oven to 325 degrees. Grease 9×5 pan and dust with flour.  Grate zucchini (I used a food processor):

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Combine flour, salt, baking powder, baking soda, and spices in one bowl; combine zucchini, eggs, yogurt, vanilla, and sugar in another. Toss blueberries with 2 tsp flour. Add flour to zucchini mixture, stirring until just combined.  Fold in blueberries.

Bake 60-90 minutes or until loaf is golden brown and toothpick inserted into center is clean. Cool for 20 minutes before slicing.

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On a pretty platter:

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Number of Servings: 12

Nutrition Stats: ~260 calories, 1 g fat, 57 g carbohydrate, 32 g sugar, 3 g fiber, 6 g protein

Lightened Up Blueberry Zucchini Muffins

Same directions as the original, except I decreased the sugar to 1 cup and replaced the 2 whole eggs with 4 egg whites.   I also used a muffin tin since the loaf pan was in use and muffins = automatic portion control.  These cooked in about 45 minutes instead of 1 hour.

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Nutrition Stats (per muffin): ~200 calories, 44 g carbohydrate, 20 g sugar, 3 g fiber, 7 g protein

I could tell these weren’t as sweet, but they were still really good!  I froze them after they cooled so I don’t feel obligated to eat them all within a week.


July 4th Grill Fest

July 5, 2009

The husband and I had a low-key July 4th.  We did some gardening, worked out, ran some errands, grilled out, and then watched a movie.  Nothing fancy, but I must say it’s nice to wake up hungover from copious amount of alcohol.  Here was the day in food:

Pre-Workout Lunch

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Chopped squash with a cheese stick and balsamic vinaigrette – weird I know (I’m trying to use up the crisper full of squash)

Workout: P90X Shoulders & Back and Ab Ripper DVDs

Post-Workout Lunch

Mexican Egg White Veggie Scramble

(2 HUGE servings)

DSC02174- 2 cups egg whites

- medium squash

- medium zucchini

- medium onion

- 1/2 cup salsa

- 1/2 cup 2% cheese

- spices: cumin, chili powder, garlic powder, paprika

I sauteed the veggies & spices first (a dash of each) on medium heat.  Then I added salsa and stirred it around, followed by the egg whites:

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It was a little watery, so next time I will add the salsa after the eggs are cooked.

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Top with cheese and enjoy!

I also had two clementines:

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One was perfectly sweet and one was just okay.

Afternoon Snack

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An end slice of whole wheat tuscan pane with light cream cheese

Dinner

DSC02191Grilled Tinfoil Vegetables

- medium onion

- large squash

- large zucchini

- handful baby carrots

- dash of dill

- 1 Tbsp olive oil

- 1 Tbsp lemon juice

Place a double layer of heavy duty foil on counter.  Fill with chopped vegetables; top with olive oil, lemon juice, and spices.  Close vegetables tightly into long foil package.  Grill for 30 minutes or until desired consistency, then top with Parmesan cheese.

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We also grilled corn and burgers (96/4).  Jim put cheese in the middle of his, and I added onions & garlic powder to mine.  The corn was delish and super easy.  All you do is pull back the husks, remove the silk, coat with butter and salt (we used spray butter), replace the husks, and then grill for 10-20 minutes (turn regularly).  While everything was grilling, I enjoyed one of these:

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Kenan might have enjoyed a few sips of Jim’s:

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He’s almost 21 in dog years, so I let it slide ;)

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My plate – I finished everything but was stuffed afterward! Must be the beer appetizer!

I had another beer while we watched the movie (Pursuit of Happiness) and 1/2 cup of Edy’s Chocolate Chip Cookie Dough Ice Cream:

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We opted for the “real deal” instead of the light – those 30 extra calories are worth it! :)

Breakfast today was the leftover Mexican Egg White Veggie Scramble…

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…and a piece of whole wheat tuscan pane with almond butter & apple butter:

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YUM!

I’m not sure what’s on the agenda today besides a workout and tidying up around the house.  Hope everyone else is enjoying this beautiful Sunday!  Oh, and don’t forget to check out Angie’s Trader Joe’s Giveaway:)


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