Thursday, June 09, 2011

Bouncing from the Top of this Cloud

It's beautiful outside. Finally! For a while I was beginning to think we were somehow no longer in Cali, stuck in winter forever. My walk today was lovely. Grabbed some vitamin D and warmed my bones. Ahhhhhh.

Tonight is my spin class and fitness boot-camp style class. I actually look forward to these all week. I feel like Thursdays I get the the most bang for my buck. So, bring it! My arms are just about recovered from Monday's work out, ready for a new beating! This week we'll probably focus on something else, since last week I suggested arms. We'll see.

Tomorrow is my weigh-in for the week. Yuck. I keep waiting for the magic number when I can try on those jeans I've been saving to squeeze back into. Realistically, not this week. But soon, I hope. By the end of the month, if I'm so lucky. I will have worked out the planned 6/7 days this week by the end of tomorrow, so I'm expecting some sort of scale movement in the downward direction. One can only hope. Next week will be another 6 days of working out. I have weekend plans, but nothing in the way of my workout schedule, so that's good. No excuses. I just really need to watch my Saturday habits, since I'll be spending the day and night with Simone for her 30th. I just need to remind myself to take is easy on the caloric drinking. I think we'll have sushi for our before-bar treat, so I should be able to keep that in check with more sashimi/less rice. I'll try to keep to a 2 drink maximum at the bar. But 30th b-days are few and far between (and not many of us are left for that mile-marker! yikes!). It helps that I'll be driving myself. I'll just make sure Simone has aaaaalllllll my extra drinks for me. Teehee.

Breakfast: Coffee, 4 oz Plain Nonfat Greek Yogurt with 2 oz Strawberries, 1.5 oz Blueberries, and 1 packet Truvia = 10+65+18+24+0=117 cal

Lunch: 1/2 Wheat Pita with 2.55 oz Deli Peppered Turkey, 1 wedge Garlic & Herb Laughing Cow Cheese and 1/4 Avocado; 1 cup leftover Rice-a-Roni with 1.5 oz leftover steamed Green Beans = 116+69+35+69+310+13=612 cal

Dinner: Chicken & Black Bean Enchiladas = 525 cal

Chicken & Black Bean Enchiladas, 2 servings

4 low-carb whole wheat tortillas
2 cups canned enchilada sauce (with added cumin, coriander, and cayenne pepper to taste)
8 oz chicken breast, poached and shredded
1 cup shredded cheese
1 cup black beans
1 onion

1. Warm up the enchilada sauce on the stove in a pan big enough to dip the tortillas in the sauce before filling and rolling them.
2. Spread 1-2 Tbsp along the bottom of a glass baking dish big enough to hold 4 enchiladas.
3. Combine the shredded chicken, beans, onions, and cheese in a bowl with a little bit of the enchilada sauce.
4. Split the filling among the tortillas, roll them up, and place them seam-side down in the baking dish.
5. Cover with foil and bake until bubbly and warmed through (temp and time TBD)
6. Sprinkle with fresh cilantro and enjoy!

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