Friday, March 15, 2013
Just so no one gets confused, Day #3 was done as a thread on the Mid-Mo team page. Just a simple snack: one individually wrapped square of Ghiardhelli chocolate.
So today will be a dinner meal. I roasted a whole organic chicken, along with two large baked potatoes. Toward the end of the oven time, I made Sautéed Cumin Carrots, a SparkPeople recipe. And, yes, I'll be discussing the recipe in our shared recipe thread on the team page. Suffice it to say here that if you like cumin as a seasoning, it goes well with carrots!
I had 4 ounces of skinless breast meat, half of one potato, and a cup of the carrots. I topped the potato with 1T of what I call modified butter in my groupings, 1/8 cup nonfat Greek yogurt, salt and pepper. (I keep a small bowl in the fridge of equal parts butter and olive oil). And BTW, I used my modified butter when it called for butter I the carrot recipe. I had my usual ice water as my beverage. Dinner had 463 Cal, 43 Gm carbs, 19 Gm fat, 31 Gm protein.
Tuesday, March 12, 2013
Today I'll share one of my favorite lunches, which could work equally well for breakfast. It's quick and easy to fix, and almost no clean-up. Just a cereal bowl, measuring cup , a fork, and a spoon!
I mash a small banana in the bowl, using the fork. Add a cup of plain nonfat Greek yogurt (info based on Oikos), add a splash of vanilla extract, and sometimes a packet of Splenda. Mix it up and then stir in a cup of fresh blueberries. Of course, you could use unsweetened frozen berries if you're prepared for the change in the color of the yogurt. And later on, I can use strawberries or any other local fruit, and just change the nutrition info.
294 Cal, 53 Gm carbs, 1 Gm fat, 24 Gm protein
Monday, March 11, 2013
One of the things our Mid-Mo Let's Go! Team has started is some challenges. Our first one was a virtual walk of the Katy Trail, and our goal was to complete it during January. Well, it took longer than that, so we ended up with five Monday-to-Sunday weeks dorm February through March and came up with five weekly challenges. Our first two were done on our team page, to commit to our 5 daily servings of freggies, and then to eat within our daily protein ranges. This one is probably best done with blogs.
Our current challenge is to post, with or without a picture one meal each day. Four of them have to be spread out among breakfast, lunch, supper, and snack. Then the other three can be whatever we'd like. As of now, I'm the only one signed up for this week's challenge even though it was another team member who suggested it. The intent behind this was to give some ideas to a team member stuck in a rut, or even to a new member feeling uncertain or overwhelmed about meal planning.
So today, here is my first post. This has become my favorite snack, especially post workout. It is one brown rice cake topped with 1 Tbsp chunky peanut butter (I prefer not homogenized) and then with 2 Tbsp raisins. To round out a serving of fruit, I pair it with 2 oz pomegranate juice.
222 Calories, 22 Grams of carbohydrate, 8 of fat and 6 of protein.
Now that I've met one day of our challenge, is there anyone out there who would like to join me? It's never too late, because we only require posting on our challenges once each week. That way, someone with limited computer access isn't left out.
Now that I've publicly made a fool of myself, can anyone tell me how I get the picture to come out right side up?
Sunday, March 03, 2013
I'm talking about SparkTeams and SparkFriends here, not potato chips - so it really is something I could use a few extra brain cells to help with. I know that your first thought is that this a decision that only I can make; and, of course, that is true. But perhaps some different perspectives will help me work this through.
A month or so ago, I cut back on both my SparkTeams and SparkFriends because I was spending too much time on the computer. But now this spectre has again reared its head. So where do I go from here, and does this problem ever come to an end?
I have only been rarely commenting on blogs or SparkPages. Many days, I hardly even get a chance to back through 24 hours of Friend Feeds and hit "like" a few times. Yet I hate to unfriend someone just because we've had limited interaction when I'm the one not interacting as I'd like.
And then my teams. I feel like I can only be present and participating in 4-6 teams. I'm really committed to Mid-Mo Let's Go! Team. We've grown in both numbers and activity since the first of the year. After I dropped a couple of teams, I got to thinking that maybe that's not the best route. After all, that removes my points from that team. So then I've dropped some of the team goals so there'd be less tracking for me. But that also adversely affects the team stats. So how do other Sparkers manage some 20, 30, 40 teams or more?
I'm trying to do quite a bit more physical activity. So now I'm new to a 5K team that I've figured will only be a 5-week commitment. But then I'll want to start working toward a 10K, and maybe even a half marathon. Is it right to keep joining teams and dropping them? And even though I decided it's too soon to consider myself transitioning to maintenance, I expect to be by summer. So there's another team that needs serious consideration.
All this has puzzled me for awhile. But then I got increasingly baffled, and I'm almost to the point of throwing my hands up in dismay. Is there any help out there from my friends and teammates?
Wednesday, February 27, 2013
More of last night's "stewp"! Really?
So let's start at the beginning. I've always thought it was Mom who coined the word "stewp"; at least I've never heard it outside of our family. She made the yummiest stuff on that back burner. Only now I do it in my crockpot. The preferred consistency around our house has always been somewhere between that of a creamed soup and stew. Hence, the name.
It's never the same twice, because you use what you have. It does seem always to be based on beef, chicken, or turkey, but there the similarity ends. I've even been known to use beef kidneys pre-soaked in cold water for a couple of hours in water that was then discarded or leftover tongue. But those were about 3 decades ago.
Any veggies will do. Usually onion, because it's a staple here. But then add any combination in any amounts. Carrots, celery, leeks, celeriac, jicama, cabbage, kohlrabi. Canned corn, green beans, bean sprouts, water chestnuts, tomatoes in any consistency from paste to crushed. Snow peas, sugar snaps, parsnips, rutabaga, turnips. Even mushrooms or chopped greens put in the last hour or so. I'm sure I've left out something that's found its way into the pot sometime, but I sure can't imagine what.
A grain, or at least a carb of some sort. Well, potatoes or sweet potatoes will do. Or any rice or pasta that you have on hand. Maybe whole wheat berries, barley, or quinoa. Get imaginative!
So last night we had stewp made with beef from our area grass-fed source. I was low on veggies, but what I had really needed to get used up. So a couple of onions, lots of celery, and close to a pound of sliced carrots went into the pot. My personal favorite with beef is barley, so that was my choice. Two beef bouillon cubes and a couple of cups of water - and the rest of the day free from cooking. Oh, and this time it was garlic powder and Italian seasoning blend; but of course that's always based on a mix of availability and whim!
Turns out, it was one of the best. (Or maybe it just tasted that good after another day spent with exercise being 15 minutes of shoveling snow every hour except for that wonderful nap). So this morning, I got the pan and ingredients for making our cinnamon-raisin oatmeal. And....you guessed it. Paul came to the kitchen and said, "You know, I'd really like a bowl of what we had for supper last night." What could I say but, "Well, when we've had breakfast food for supper before, why not supper for breakfast?"
So that's what we had. But just so you know it really was breakfast, I had mine with my usual 4 oz of V8 - and Paul had his with orange juice!
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