Challenge: Week 5

Challenge: Week 5
As much as being active is important, working out is only part of loosing weight. February’s focus in the 12 Months to a Healthier You Challenge is eat more fresh fruits and veggies. I am going to change that a little since I already eat farmer’s market, or Trader Joe’s, fresh fruits and veggies. Instead eating healthier in general will be my goal.

This week I will shoot to not eat any fast food this week. This includes my usual Bacon breakfast Sandwich from Starbucks. With my new job, weird hours came with the territory. The majority of my shifts start at 4 in the morning and go to 1pm. So while the rest of America is packing brown paper bag lunches, I am packing breakfast and my snack is usually some sort of lunch food. This is why I love the breakfast sandwiches Starbucks offers. It is easy and warm at 7am when I am starving already.

This month I am also going to be continuing my goals each week. I want to turn these goals into habits and not just forgetting them after the week is over. So I will be keeping track of my goals in each weekly post and I will continue letting you know how I am doing.

What are some quick foods I can take to work this week?

Lemon Crusted Tilapia

Lemon Crusted Tilapia

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4 tilapia fillets
2 cloves garlic
1 lemon
2 Tbsp butter
Salt, pepper, parsley
Spray cookie sheet with non-stick spray and pre-heat oven to 375⁰. Lay fish fillets on cookie sheet in a single layer. Squeeze half of lemon over fish. Chop, or slice garlic cloves thinly and scatter over fish. Sprinkle with seasonings and place ½ Tbsp butter on each fillet. Top with a slice of lemon and bake for 30 minutes.

Challenge: Week 4

Challenge: Week 4
Chicago is a chilly 30 degrees today. Boston is a whopping 14 degrees. At home in Connecticut it’s 17. Here in Los Angeles it will be mostly sunny and 72 degrees. Yeah, I’ve got to say: I love living in Southern California.

Driving home from work the other morning all I could think about is how I didn’t want to drive across the valley (a whole 5 extra miles from my house) to go to the gym. I was looking out the windows of my car and it was beautiful outside. Then my brilliant idea. I will just run outside.

Chris and I used to run outside last spring and we had a few routes already mapped out, although I had never run them myself. Now that I am running more often, and it is coming to me with more and more ease, I was proud of myself. I’m such a go getter running alone.

As I ran down the street I found myself breathing a little deeper than I have been as I run on the treadmill. Ooh shit, now my shins are starting to hurt. Really am I already having to slow down? I’ve only been going for 3 minutes.

I barely treaded around a mile and a half long route and I was out of breath. Wow street running is 10 times harder than running in doors. Yesterday I went back to the gym and there was my nice pace again. I ran for 15 minutes straight before my cool down. I even went back to working on some machine weights and workouts I had done when I was in college. It felt good. I think from now I’ll stick to the gym, drive my butt the 5 miles to the gym and hop on a treadmill to do my running.

This week I completed my goal of 4 times working out. Next week I am bringing it down to 3 because we will be taking a night trip out to Las Vegas. Check back in later for a post about that.

Do you have any workouts you do using machine weights? Any suggestions to get my arm strength back?

Crispy Ramen

Crispy Ramen

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2 packages ramen noodles
2 Tbsp vegetable oil
Bring water to boil. Add in two packages of ramen and let boil 3-4 minutes. Drain water leaving about 2 Tbsp in pot. Add ramen flavor packages mixing well. Add vegetable oil to frying pan and using a tong transfer the ramen from the pot to the frying pan. Let cook on medium-low heat for 5-6 minutes, flip and let the other side cook just as long. Serve hot as a side dish. It is easiest to pre slice the ramen before serving as frying it fries the noodles together.

Crock Pot Beef Stew

Crock Pot Beef Stew

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5 carrots
1 small celery head
1 medium onion
6 Yukon gold potatoes
2 beef bullion cubes
2 cups water
1.5 lbs stewing beef
Salt and pepper

Cube onions in 1 ½ inch cubes. Peel carrots and cut celery and carrots in 1-1 ½ inch cubes. Clean potato skins very well. Cube potatoes in 2 inch cubes leaving the skins on. Place all cut vegetables in bowl and add salt and pepper. Let sit for 5 minutes. Add bullion cubes into bowl and add 2 cups of water. Pour vegetable mixture into crock pot and top mixture with beef. Let cook on high for 7 – 8 hours.

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