I set a goal at the beginning of the year to run a half marathon. I did it this weekend, it was great. I was worried because I had not slept well the entire week (I think 1 hour of sleep the night before.) We had a beautiful day and it was awesome to run with my step sister. We ran the whole time, except to get a drink and a potty break after mile 7. We completed the course in 2:15:55. I was shocked, because I really didn't think I would be able to do it in under 2:30. This is what I learned from this experience:
I can do hard things. I got up several mornings at 4:30, after nursing a baby a few times too, and ran a long run. It was tough, but I felt so good after those runs, like I could do anything.
If I can discipline myself to get up THAT early and run for THAT long, then surely I can have some self control over my eating.
It is really 90% mental.
I didn't use any music or any MP3 player the entire time I trained. Those early morning runs were a time of self-reflection and meditation. I really got a lot of answers to prayers during those times.
Running with someone makes the journey so much easier. Molly was an awesome running partner. We talked about our lives, growing up, etc. It was almost like therapy. When we had the steepest hill, she encouraged me to keep digging in. This hill was seriously a killer.
It was a great experience and I will probably do another one in another year or two. If I can do it, anyone can do it.
Tuesday, April 12, 2011
Lighter Yellow Cake (with pumpkin snuck in)
I am wanting cake today. So, trying to stay under my calorie count for the day, I am making a lighter cake, and sneaking veggies into my kiddos (I really have a problem with that). So - here it is. I found this new recipe for icing that I LOVE, and it has less sugar than regular frosting. Click here for the frosting. I seriously could eat it all day. It says to whip the butter and sugar together until sugar isn't grainy anymore - it takes a little while - but SOOOOOOOOOOOOOOOOOOOO worth it. Actually, the granules never really melted into the butter until I added to mixture that you cook. (I got my stand up mixer out for this one, whipped the butter and sugar for over 5 min. It looked like whipped cream.) Enjoy!!!
Yellow cake mix
Water (whatever the box calls for)
1/2 cup canned pumpkin (You could probably use more, I only had 1/2 cup in my fridge from sneaking it into cheesecake. You also could use pureed squash or sweet potato.)
6 egg whites
1 Tablespoon canola oil
Mix together, bake according to box instructions. Makes 12 servings at 197 calories a piece (without the frosting).
Yellow cake mix
Water (whatever the box calls for)
1/2 cup canned pumpkin (You could probably use more, I only had 1/2 cup in my fridge from sneaking it into cheesecake. You also could use pureed squash or sweet potato.)
6 egg whites
1 Tablespoon canola oil
Mix together, bake according to box instructions. Makes 12 servings at 197 calories a piece (without the frosting).
Saturday, March 12, 2011
Another Cabbage Salad - My New Favorite Salad
I love this salad because!!! It is beautiful, extremely healthy, and my kids will even eat it if I put noodles in it. (the power of pasta is amazing). Anyway, you can add whatever you want to the salad, and make it different every time. It is really good with grilled chicken. Hope you venture out and try it.
Basic Salad-
1 Cabbage shredded (or 1 bag of coleslaw mix)
1 Bag of Broccoli Slaw mix (I have only found this at Walmart)
1/4 to 1/2 bunch cilantro, chopped
Dump this in a bowl.
Dressing:
3 Tablespoons Extra Virgin Olive oil
3 Tablespoons Soy Sauce
3 Tablespoons Lime Juice (I have also used OJ and it is good too)
3 Tablespoons of sugar (white, brown, or combo of both)
1 Tablespoon chopped garlic
2 Tablespoons grated ginger root (I buy a hunk of it and keep it in the freezer, get it out about 5 min before I need it and then grate it on a fine grater)
1/2 bunch of cilantro
2 Tablespoons of apple cider vinegar (I have used regular and it is okay too)
1 hot pepper (optional)
1 Tablespoon Sesame oil (optional)
Combine all ingredients for dressing in blender or food processor. Pour over salad.
Add salt and pepper to taste. I usually have to add a little salt.
Add ins for Salad:
Red and yellow peppers
Snow or sugar snap peas
Shredded carrots
Green onions
Cucumbers
Red cabbage (I always used to pick that out of salads until I had it in a salad like this)
Cooked linguine noodles
Dry Ramen noodles
Shredded or grilled chicken
Shredded pork (I put left over roast in it last time, very good)
Cashews
Add to salad and stir to coat with dressing. Enjoy!!
Basic Salad-
1 Cabbage shredded (or 1 bag of coleslaw mix)
1 Bag of Broccoli Slaw mix (I have only found this at Walmart)
1/4 to 1/2 bunch cilantro, chopped
Dump this in a bowl.
Dressing:
3 Tablespoons Extra Virgin Olive oil
3 Tablespoons Soy Sauce
3 Tablespoons Lime Juice (I have also used OJ and it is good too)
3 Tablespoons of sugar (white, brown, or combo of both)
1 Tablespoon chopped garlic
2 Tablespoons grated ginger root (I buy a hunk of it and keep it in the freezer, get it out about 5 min before I need it and then grate it on a fine grater)
1/2 bunch of cilantro
2 Tablespoons of apple cider vinegar (I have used regular and it is okay too)
1 hot pepper (optional)
1 Tablespoon Sesame oil (optional)
Combine all ingredients for dressing in blender or food processor. Pour over salad.
Add salt and pepper to taste. I usually have to add a little salt.
Add ins for Salad:
Red and yellow peppers
Snow or sugar snap peas
Shredded carrots
Green onions
Cucumbers
Red cabbage (I always used to pick that out of salads until I had it in a salad like this)
Cooked linguine noodles
Dry Ramen noodles
Shredded or grilled chicken
Shredded pork (I put left over roast in it last time, very good)
Cashews
Add to salad and stir to coat with dressing. Enjoy!!
Wednesday, February 2, 2011
Chicken and (Hidden) Veggie Pasta
This was a "what's in my fridge that is going to go bad soon" meal. And...it turned out really good. I don't feed my kids rotten food, but I just wanted to use the peppers and spinach before they "matured", I guess is a better way of saying it. I had the chicken cooked and in the freezer from my prep day, so it was easy to throw together. My kids loved it and they had at least 4 veggies in this meal, and I also gave them carrots, so all 5 in one meal, that is awesome. This calculated out to about 340 calories per serving. I said it serves 8, but we had a ton left over, and everyone had a lot. So, I think it serves more than 8 and may be less calories than that.
Ingredients
2 peppers (I prefer yellow or red because they blend well with the tomatoes and have a sweeter taste.)
1/2 a large onion (I prefer sweet onions, but whatever kind you have works.)
1 Tablespoon Extra Virgin Olive Oil, plus 1 teaspoon EVOO
1 Tablespoon chopped garlic (about 6 fresh cloves)
1/2 bag baby spinach
2 cups shredded or chopped cooked chicken (about 1 pound)
1 28 oz can tomatoes (whole, diced, stewed, I prefer Italian flavored)
1 14 oz can tomatoes (same as above)
1 16 oz. box of pasta (I used linguine, but I think next time I will use something like rigatoni or shells)
Shredded Parmesan Cheese, optional
Preheat oven to 400 degrees. Cut peppers and onion in chunks. Drizzle 1 Tablespoon EVOO over them and spread them in a pan (I used my 8 by 8 pan.) Roast for 40 min, stirring once.
Remove from oven and allow to cool for a few minutes. Puree veggies and tomatoes in a food processor or blender (if you drain tomatoes the sauce will be thicker, if you want a thinner sauce, keep the juice.) Heat a large pan, add 1 teaspoon EVOO and allow it to heat up. Add garlic, saute for about 1 minute. Add veggie puree and allow mixture to heat up. Add chicken and spinach. I cooked it for about 15 more minutes. Cook pasta according to directions. Serve together, or separate (I mixed mine together, but if you have kids that are "separatists" I understand. I have one of those and told her "too bad" tonight.) Top with some parm cheese - ENJOY!!
Ingredients
2 peppers (I prefer yellow or red because they blend well with the tomatoes and have a sweeter taste.)
1/2 a large onion (I prefer sweet onions, but whatever kind you have works.)
1 Tablespoon Extra Virgin Olive Oil, plus 1 teaspoon EVOO
1 Tablespoon chopped garlic (about 6 fresh cloves)
1/2 bag baby spinach
2 cups shredded or chopped cooked chicken (about 1 pound)
1 28 oz can tomatoes (whole, diced, stewed, I prefer Italian flavored)
1 14 oz can tomatoes (same as above)
1 16 oz. box of pasta (I used linguine, but I think next time I will use something like rigatoni or shells)
Shredded Parmesan Cheese, optional
Preheat oven to 400 degrees. Cut peppers and onion in chunks. Drizzle 1 Tablespoon EVOO over them and spread them in a pan (I used my 8 by 8 pan.) Roast for 40 min, stirring once.
Remove from oven and allow to cool for a few minutes. Puree veggies and tomatoes in a food processor or blender (if you drain tomatoes the sauce will be thicker, if you want a thinner sauce, keep the juice.) Heat a large pan, add 1 teaspoon EVOO and allow it to heat up. Add garlic, saute for about 1 minute. Add veggie puree and allow mixture to heat up. Add chicken and spinach. I cooked it for about 15 more minutes. Cook pasta according to directions. Serve together, or separate (I mixed mine together, but if you have kids that are "separatists" I understand. I have one of those and told her "too bad" tonight.) Top with some parm cheese - ENJOY!!
Monday, January 31, 2011
The Under 200 Calorie Omelet
I am a breakfast person. I like to make breakfast, except on busy mornings (which is about every morning in our house). But, I do take a few minutes to make myself this omelet often, and it comes in at only 181 calories, but don't let it fool you. It is very satisfying. I do the multitasking - make this while I am emptying the dish washer, or getting lunches together in the morning.
Ingredients:
2 eggs (I use the entire egg, but you could use more eggs and only use the egg whites to save on calories)
1 cup baby spinach
2 Tablespoons shredded part skim mozzarella cheese
Spray small pan, or wipe with butter. Add spinach and saute until it begins to wilt. Add eggs that you have cracked and stirred already. Cover. I usually cook it about another 2 minutes, check it, when the eggs are no longer glossy, I add the cheese. Fold omelet over on cheese. Turn off heat and allow it to sit for a minute or two.
Ingredients:
2 eggs (I use the entire egg, but you could use more eggs and only use the egg whites to save on calories)
1 cup baby spinach
2 Tablespoons shredded part skim mozzarella cheese
Spray small pan, or wipe with butter. Add spinach and saute until it begins to wilt. Add eggs that you have cracked and stirred already. Cover. I usually cook it about another 2 minutes, check it, when the eggs are no longer glossy, I add the cheese. Fold omelet over on cheese. Turn off heat and allow it to sit for a minute or two.
Tomato Soup
This started out as "Whatever I have in my fridge that I don't want to go bad soup". I made this soup and added some left over Rotini pasta with meat sauce we had the other night and this is what I got from my son, and I quote: "Mom, this is like THE best soup you have ever made, seriously." So, we will be making this again. This soup is very versatile. You can add meatballs, chicken, ground beef, whole wheat pasta, or brown rice. I really like it with fresh basil when I can find it for a reasonable price. I served it with grilled cheese for the kiddos. Hope you enjoy.
When I entered all ingredients (without add ins), the calculated calories per serving (makes about 16 cups) was 85 calories.
Ingredients:
1 Red Pepper, cut in chunks
1 Yellow Pepper, cut in chunks
1 onion, cut in chunks
Half a bag of baby carrots
1 Butternut squash (usually about two pounds, you want at least one pound) peeled, seeded and cut in chunks
2 1/2 Tablespoons of Extra Virgin Olive Oil - divided (2 T for roasting veggies, 1/2 T for sauteing the garlic)
2 15 oz. cans of Italian seasoned tomatoes (stewed or diced, whatever you got)
4 cloves of garlic (or more if you want) , chopped (I just use the kind in the jar - about 2 teaspoons)
8 cups chicken broth (I use fat free, no msg, etc)
1 packet Good Seasons Italian Dressing Mix (or similar kind of dressing mix)
Salt and Pepper to taste
1 Tablespoon of sugar if needed
Fresh spinach (optional)
Add ins - grilled or shredded chicken, meatballs, pasta, rice, ground beef, beans
If you want more of a tomato taste you can add tomato juice, or another can of tomatoes.
Preheat oven to 400 degrees. Prep veggies, drizzle with 2 Tablespoons of EVOO. Roast on a rimmed cookie sheet, or in a 9 by 13 pan for 40 minutes, stirring once. Allow them to cool a bit and puree with tomatoes in blender or food processor. In a LARGE pot heat 1/2 Tablespoon oil. Add garlic and saute for about a minute. Add puree and chicken broth. Mix well, bring to a boil. Add Good Seasons mix and turn down to simmer. Allow to simmer for at least 30 minutes to let flavors mix. Before serving, add chopped or torn fresh spinach leaves or pasta if using. If I am using pasta, I put the pasta in the bowl first and ladle soup over it. Otherwise the pasta gets kind of gross.
When I entered all ingredients (without add ins), the calculated calories per serving (makes about 16 cups) was 85 calories.
Ingredients:
1 Red Pepper, cut in chunks
1 Yellow Pepper, cut in chunks
1 onion, cut in chunks
Half a bag of baby carrots
1 Butternut squash (usually about two pounds, you want at least one pound) peeled, seeded and cut in chunks
2 1/2 Tablespoons of Extra Virgin Olive Oil - divided (2 T for roasting veggies, 1/2 T for sauteing the garlic)
2 15 oz. cans of Italian seasoned tomatoes (stewed or diced, whatever you got)
4 cloves of garlic (or more if you want) , chopped (I just use the kind in the jar - about 2 teaspoons)
8 cups chicken broth (I use fat free, no msg, etc)
1 packet Good Seasons Italian Dressing Mix (or similar kind of dressing mix)
Salt and Pepper to taste
1 Tablespoon of sugar if needed
Fresh spinach (optional)
Add ins - grilled or shredded chicken, meatballs, pasta, rice, ground beef, beans
If you want more of a tomato taste you can add tomato juice, or another can of tomatoes.
Preheat oven to 400 degrees. Prep veggies, drizzle with 2 Tablespoons of EVOO. Roast on a rimmed cookie sheet, or in a 9 by 13 pan for 40 minutes, stirring once. Allow them to cool a bit and puree with tomatoes in blender or food processor. In a LARGE pot heat 1/2 Tablespoon oil. Add garlic and saute for about a minute. Add puree and chicken broth. Mix well, bring to a boil. Add Good Seasons mix and turn down to simmer. Allow to simmer for at least 30 minutes to let flavors mix. Before serving, add chopped or torn fresh spinach leaves or pasta if using. If I am using pasta, I put the pasta in the bowl first and ladle soup over it. Otherwise the pasta gets kind of gross.
Saturday, January 29, 2011
Taco Soup
I just made this the other week and it was REALLY good. Instead of filling my bowl with chips and then pouring the soup over, I poured the soup in the bowl, added 2 Tablespoons of shredded cheese, and then crunched up 3 chips over the soup. It had enough crunch, and I only added about 50 calories, instead of 200. My kids really liked this too. Enjoy!! You could also add chopped spinach if you have some. If you don't want to roast the veggies, you can chop the onions and peppers, and cut the squash in smaller chunks. I just like everything blended together.
1 pound 90% lean ground beef - cooked, drained, and rinsed (I drain it in a colander and then rinse it to get rid of any extra fat)
1 15 oz. can refried black beans
8 cups chicken broth (I use reduced fat, sodium free, no msg - or you can use chicken broth too.)
2 cups salsa
1 red bell pepper
1 yellow bell pepper
1 onion
1 green bell pepper
1 butternut squash (about 2 pounds - you can use less is you want)
2 Tablespoons Extra Virgin Olive Oil
1 or 2 chiles peppers in adobo sauce (found in with Mexican food at the store)
garlic (I usually use 2 to 3 teaspoons of the chopped garlic)
salt and pepper to taste
1 teaspoon EVOO
Toppings- shredded cheese, chips, sour cream, fresh cilantro
You could also add some chopped up fresh spinach toward the end of cooking time too.
You could also add some chopped up fresh spinach toward the end of cooking time too.
Preheat oven to 400 degrees. Peel and seed squash. Cut in chunks. Cut onion and bell peppers in chunks, place all veggies in a bowl. Drizzle them with the 2 Tablespoons of EVOO. Roast in oven for 40 min, stirring at least once. Let veggies cool and then puree them, with salsa and some of the broth. In a large pot, heat 1 teaspoon olive oil. Add garlic and saute for a minute. Add veggie puree, broth, meat, and beans. Mash beans against side of pot to break them apart. Mix well. Add chiles in adobo, and 1 or 2 teaspoons of the Adobo sauce (it is spicy, so if you don't want more heat, don't add the sauce.) Allow to simmer for at least 30 minutes to let flavors mix. Remove chiles before serving. Serve with chips, cheese, sour cream if desired.
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