Saturday, April 10, 2010

1a bed time, 5a wake up

i've been up and down all night long. pretty sure that the lil' tank is working on teeth. it's killin me just a little bit, but it must be some sort of pain full to have teeth rip through those gums of his. he's up crying like ever 45 min. it feels like by the time i am actually falling into sleep, i'm just getting right back up. and to add more to this mix, now that he is a rolling , crawling and climbing machine i have to change his clothes and the sheets in the middle of the night. i thought this only happened with toddlers who were potty training or little kids who slept deep in the night. needless to say this is night two like this. i need to invest in more crib sheets, and maybe a different brand of diapers.

Friday, April 9, 2010

some like it HOT - buffalo chicken wraps

These wraps are FAN-TAST-IC! promise. They are a little on the spicy side, but that is canceled out for the most part by the awesome dressing that goes on it. I had never had whole wheat tortillas before but they are actually tastier than the regular white ones (corn are still my favorite, but i wouldn't do them with this meal). Only down side I had with the wheat ones is that they seem to be more fragile than regular ones. Andrew ended up having to eat his wrap with a fork, sorry bud! But he enjoyed them nonetheless.

Servings: 4
Prep time: 35 min

2 Tablespoons hot pepper sauce, Tabasco or Frank's RedHot
3 Tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders (or chicken breasts, you are gonna chop it up anyhow)
2 Tablespoons reduced-fat mayonnaise
2 Tablespoons nonfat plain yogurt
freshly ground pepper, to taste
1/4 cup crumbled blue cheese
4 8" whole-wheat tortillas
1 cup shredded lettuce
1 cup sliced celery
1 large tomato, diced

Directions: (and photos)

above: chopped up veggies
above: sideways view of ingredients for buffalo sauce (it would not rotate... shame)

above: chicken, chopped and tossed in sauce. mmmm spicay!

above: blue cheese sauce

above: assembled wrap prior to wrapping it up

above: yummy spinach, apple, cranberry & walnut salad

above: dinner is served.

1.Whisk hot pepper sauce, 2 TBLsp vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle. 3-4 min per side. Add to the bowl with the hot sauce and toss.
3. Whisk mayonnaise , yogurt and the remaining 1 TBLsp vinegar in a small bowl. Stir in blue cheese.
4. To assemble wraps; lay a tortilla on a work surface or plate. Spread with 1 TBLsp blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining int he bowl and roll into a wrap sandwich.

Thursday, April 8, 2010

couch potato to 5K -

So please listen to Beasti Boys "No Sleep Til Brooklyn" while reading this post. This makes me happy! ♥

Alright, so today I found a killer website. It's for runners, which I am not. At least not yet. My goal is to be one and to be good at it. Ah, running! I was a skating champ, but like previously posted I am still nervous about taking out the skates and the jogging stroller. (someday. and don't worry, when I do, you will know!) But I figure the stroller was made for jogging/running so that is what it will be used for! has a super sweet program for all you exercise enthusiasts who WISH you were more than enthusiastic! I'm going to use it to get me to my 3 mile mark. According to their couch potato - 5k program by week 9 I will be running for 30 min straight, or 3 miles. And week 9 pretty much puts me at finishing around the end of the second week in June. Pretty cool and I'm pretty stoked. I'm starting Monday so I can keep track of it all and do it MWF. I like plans and programs and they planned out my program for me! I will keep you updated on my progress.

If you feel so inclined, you should join me on my fitness adventure. You can log your process with me here. I'm so excited. It's probably partly that the weather here is AH-mazing! And all great weather deserves to be ran, cycled, skated, played and swam in, and I'd even say golfed in (that's for you Andrew). And I know what I said the other day about not going by weight to gage my progress... i know... I'm not going to go by my weight, but I figure if I set a goal of lets say 20lbs in 8 weeks that it would just make me more cautious of what goes into this body of mine. so here's the guidelines from this article I read:

if you want to lose 10 lbs - daily calorie intake should be 1,700 plus moderate exercise 3x's a week
if you want to lose 15 lbs - daily calorie intake should be 1,600 plus moderate exercise 3x's a week
if you want to lose 20 lbs - daily calorie intake should be 1,500 plus moderate exercise 3x's a week

and of course the foods should be smart choices, like don't starve yourself then go binge on a big mac and shake, although that is probably over even the 1700 plan. just be smart chickas!

So here is to running 3 miles in 9 weeks, being 20 lbs lighter, stronger, and fitting into all those cute pre-baby jeans collecting dust in my closet!

Tuesday, April 6, 2010

Salmon-and-Avacado Rice Bowl

The lil' tank is my right hand man these days. He's always around to help keep me entertained while I'm cooking and doing everything else. Good thing he likes his highchair so much, I just rotate out the toys (or kitchen utensils) to keep him busy and preoccupied.

So, Salmon and Avocado Rice Bowls... They turned out pretty good. If you are in the mood for something a little lighter than usual, and if you like the taste of the traditional California Roll then you'll probably enjoy this meal. I am usually pretty hesitant to cook anything that isn't traditional american or tex-mex. I have those cuisines down snap. Needless to say, I was impressed when these turned out so yummy. Even the left overs were good. (and to me that is a good gage of how good food really is)

The salmon I used was the frozen, individually vacuumed packed fillets. I like them. Not as amazing as the thick gorgeous fillets from the seafood counter but not as $$$ either. Plus they are already individually wrapped which is awesome, and they thaw pretty quick. I also had a hard time finding the sesame seeds, luckily the local grocery store had them in the bulk section. (btw i ♥ the bulk section)

Servings: 4

prep time: 10 min

cook time: 10 min

2 large salmon fillets
2 teaspoons sesame oil
1 1/2 teaspoon honey
small pinch of cayenne pepper
2 eggs, lightly beaten
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 cup shelled edamame, steamed
2 teaspoons toasted sesame seeds
1 1/4 cups short-grain brown rice, cooked according to package directions
1 ripe avocado, sliced

Directions: (and photos of course!)
1. So you want to pre-heat the broiler. Then for clean-up purposes line an ovenproof pan (ie cookie sheet) with aluminum foil. place salmon fillets on lined pan, and coat with honey sesame sauce: 1tsp each of sesame oil, honey and then a small pinch of cayenne pepper.

2.Broil on each side, aprox 4 min each side, depending on the thickness of your fillets. You will know they are done when the fish flakes easily. Transfer to a plate.

above: salmon coated with honey sesame sauce

above: honey sesame sauce

above: sesame seeds

Above: lightly beaten eggs

3. Heat a small, nonstick skillet over medium high heat and add the remaining sesame oil. Pour in the eggs. Cook undisturbed until set, aprox 2 min. Flip and cook until just set on the other side, aprox 1 min. Transfer to board and cut into strips.

above: eggs cooking in skillet

above: eggs cut into strips

4. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 tsp honey.
5. Fold edamame and sesame seeds into the rice. Serve the rice bowls topped with the egg strips, salmon, and avocado. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.
above: salmon-and-avocado rice bowl, finished!

Good Morning!

So here is my trooper of a guy, strapped into my jogging stroller. He woke up at 7a this morning and was ready to go, so we went! I'm trying real hard to get back to where I can actually run 3 miles straight through without thinking I'm going to die. (I don't remember running hurting my knees so much or getting shin splints) I decided that I want to be able to run 80% of two miles by the end of this month. I'm currently running about 80% of one mile and then walking the other two. Then my next goal is to make it to 100% of three miles by the end of May. That is doable, right? Plus the lil guy is super accomodating. He seems to like the fresh air and his naps are awesome on the days I make it outside to run with him.
I spent alot of time stressing over the 'how' of the post-baby weight gain. I'm done with that. I'm now fixing it. It was hard for me to deal with just because up until I stopped nursing I didn't gain more than 20 lbs while pregnant and once i had the baby i lost 25! so i was exstatic. Once i stopped nursing though, i gained it all back. Sad day. Luckily though I have a jogging stroller, no more excuses and a plan that has atainable goals. I'm not going to focus on the weight #'s as much as how I feel and use my old jeans as a goal. I figure that will be more fun anyhow.
You guys can all keep track with me. Weight loss and fitness are usually kept private because it is such a personal thing. The way I look right now isn't private so I figure I can share my progress with everyone.

(post jog strawberry,mango, banana smoothie mmmMMMmmm)

So besides my 'NO JOKING AROUND' goal setting, I've put together a pretty yummy menu for this week as well. I'm pretty stoked about it. And if they turn out yummy I will post the recipes so you can try 'em to.
MONDAY - Salmon Avocado Rice Bowls
TUESDAY - Buffalo Chicken Wraps w/ Spinich Salad
WEDNESDAY - Stuffed Chard w/ Fresh Marinara and Whole Wheat Pasta
THURSDAY - Chicken Jambalaya
FRIDAY - Lemon Walnut Chicken & Asparagas
SATURDAY - Cumin Salmon w/ Yogurt-Cucumber Sauce