Okay, with the great protein experiment ..... I did my very best on this with getting more protein. I made some AWESOME chicken BBQ for Saturday night. I cooked a turkey tenderloin with some amazing roasted veggies for Sunday dinner.
So Monday night, I had a protein-packed dinner...... 1/2 c of Egg Beaters with about 1/2 c of shredded carrots and cut broccoli florets (pulled apart into tiny brocco-lettes) and made into a thick omelet. I cut it in quarters and stacked it in a Sandwich Thin with 3 slices of extra-lean turkey and even a 2% cheese single. I have no idea how much protein was in it but I'm betting it was plenty! By 10:00 PM? If it wasn't nailed down, I was looking for it.
So what gives? Beats me. I spoke with my leader last night, and all we can figure is that with the exercise I've been doing (and usually not eating my activity points), my body just said, "ENOUGH! I need food!" I stepped on the scale this morning, and I'm not up that much; it's within a pound of what my weigh-in was for the month. It's still slightly above my limit, but that just means I have about another 2 weeks to get it off.
The topic in the meetings this week has been moving more...... how apropos, considering I am trying to shake up my routine. Right now, I'm going 3 times a week at 5:00 AM (okay, 5:15 by the time I get out the door and there), and it doesn't leave me much time for a workout. But waiting until evening means a more-crowded workout. Plus, I don't always get over there on the weekends..... So I am proposing a new schedule for myself:
Mondays -- 5:15 AM, 30 minutes cardio, 10-15 weights (arms/upper back)
Tuesdays -- 7:15 PM, 30 minutes cardio, 20-25 weights (legs / abs / other)
Wednesday -- off
Thursday -- 5:15 AM (repeat Monday)
Friday -- 7:15 PM (repeat Tuesday)
Saturday evening or Sunday after church -- 30 minutes cardio, arms if Saturday, legs if Sunday
I'll let you know how that goes......
Need a good winter veggie mix recipe? Try this one that I did for us on Sunday:
1 large baking potato
1 medium sweet potato
1/2 pound cubed butternut squash
1 medium yellow (summer) squash
1 medium carrot
1 large parsnip
1 medium red onion
1 large bell pepper (I used a red pepper)
1 Tbsp olive oil
fresh parsley, thyme, or other herbs of choice
Preheat oven to 425. Cube or rough-quarter the potatoes and butternut squash. Thickly slice the yellow squash, carrot, & parsnip. Place all cut veggies in a deep casserole dish (2-3 quart). Drizzle with oil and chopped herbs (about 2 Tbsp). Stir to coat all veggies. Bake in oven for one hour. Stir to mix up and return to oven for an additional 30-40 minutes.
This was my first time ever cooking with or eating parsnips. It won't be the last! These had a slightly pine-y smell when cutting them, but a nice sweet taste after roasting. The onions caramelized and were divine. It was all good!
To everyone who's walking the journey to good health: HANG IN THERE!!!!!!! You can do it! And one big kudo to my friend Carol -- she took part in the marathon at Disney World for Leukemia & Lymphoma. WOW!!!! I am in awe!