Current Weight: 148.6 lbs
Goal Weight (by 1/11/12): 135 lbs
Delta to lose: 13.6 lbs
I didn't lose any weight this week. Poop on a stick! I didn't gain any weight this week, so that's something. But a little frustrated, I am. *Sigh* Just keep swimming... It will just be that much more motivation for me to be a good girl this weekend. Between Simone's b-day festivities and company picnics.... it's not going to be easy. But I can do it. I have to do it, if I want things to change.
I just joined Goodreads.com and had way too much fun adding books that I love to my library! After going to the library the other day and picking up Shade's Children by Garth Nix, I am on a renewed mission to read more (again). When I was BART-ing to school in San Francisco every day, I was reading non-stop to keep my brain from getting physics-fried! But I got stuck reading The Girl Who Kicked the Hornet's Nest and have somehow lost interest. So I am starting another book. Hopefully someday I can finish that one, but it's stalling me for now. I keep meaning to read A Discovery of Witches, which my mom lent me awhile ago, but the library beckoned (I wanted some Learn to Speak Spanish cds for my commute) and I can't leave that place without a minimum of 1 book (usually 2 or 3).
I am feeling pretty lethargic today. Gotta gear up for the gym and then making cup-cakies for Simone! Weeee! I haven't been sleeping well all week, so let's just hope I don't fall asleep while those cupcakes are in the oven. Not likely to happen, but still.
Brekkie (10+0+65+24+25+0 = 124 cal):
Coffee with 1 Tbsp fat free hot chocolate and 1 packet Truvia
4 oz yogurt with 2.65 oz strawberries, 1.5 oz blueberries, 1 packet Splenda (forgot the Truvia today
Snack (30 cal):
7 Brook Cherries (yum!)
Lunch (116+62+35+34.5+25+24+29+28+11+20+8+34.5 = 427 cal):
1/2 whole wheat pita with 2.3 oz deli peppered turkey, 1 wedge laughing cow cheese, 1/8 avocado
1/2 leftover chicken & black bean enchilada from dinner last night with 0.55 oz non-fat greek yogurt (just like sour cream, but with more protein = healthier!) and the other 1/8 avocado
Snack (94 cal):
1 Tbsp Chunky Peanut Butter (what?!? it's better than the free candy we have laying around, sorta)
Dinner-to-be (225+226 = 451 cal):
Saag Tofu with 1/3 cup brown basmasti rice (1/3 cup before cooking)
Here's the Saag Tofu recipe, as adapted for 2 servings
Saag Tofu, 2 servings (from EatingWell.com)
Ingredients
1/2 14-ounce package water-packed firm tofu, drained
2 teaspoons canola oil, divided
1/4 teaspoon salt, divided
1/2 onion, sliced 1/4 inch thick
2 medium cloves garlic, finely chopped
1/2 teaspoon freshly grated ginger
1/2 teaspoon mustard seeds
1/2 pound baby spinach
1/2 cup nonfat plain yogurt
3/4 teaspoons curry powder
1/4 teaspoon ground cumin
Preparation
1.Cut tofu in half and then into thirds lengthwise and quarters crosswise. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/8 teaspoon salt. Cook, flipping every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.
2.Add the remaining 1 teaspoon oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
3.Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/4 teaspoon salt in a small bowl. Temper the yogurt with some of the hot spinach mixture so as not to curdle and then add to the pan along with the tofu and cook until heated through, about 2 minutes.
Goal Weight (by 1/11/12): 135 lbs
Delta to lose: 13.6 lbs
I didn't lose any weight this week. Poop on a stick! I didn't gain any weight this week, so that's something. But a little frustrated, I am. *Sigh* Just keep swimming... It will just be that much more motivation for me to be a good girl this weekend. Between Simone's b-day festivities and company picnics.... it's not going to be easy. But I can do it. I have to do it, if I want things to change.
I just joined Goodreads.com and had way too much fun adding books that I love to my library! After going to the library the other day and picking up Shade's Children by Garth Nix, I am on a renewed mission to read more (again). When I was BART-ing to school in San Francisco every day, I was reading non-stop to keep my brain from getting physics-fried! But I got stuck reading The Girl Who Kicked the Hornet's Nest and have somehow lost interest. So I am starting another book. Hopefully someday I can finish that one, but it's stalling me for now. I keep meaning to read A Discovery of Witches, which my mom lent me awhile ago, but the library beckoned (I wanted some Learn to Speak Spanish cds for my commute) and I can't leave that place without a minimum of 1 book (usually 2 or 3).
I am feeling pretty lethargic today. Gotta gear up for the gym and then making cup-cakies for Simone! Weeee! I haven't been sleeping well all week, so let's just hope I don't fall asleep while those cupcakes are in the oven. Not likely to happen, but still.
Brekkie (10+0+65+24+25+0 = 124 cal):
Coffee with 1 Tbsp fat free hot chocolate and 1 packet Truvia
4 oz yogurt with 2.65 oz strawberries, 1.5 oz blueberries, 1 packet Splenda (forgot the Truvia today
Snack (30 cal):
7 Brook Cherries (yum!)
Lunch (116+62+35+34.5+25+24+29+28+11+20+8+34.5 = 427 cal):
1/2 whole wheat pita with 2.3 oz deli peppered turkey, 1 wedge laughing cow cheese, 1/8 avocado
1/2 leftover chicken & black bean enchilada from dinner last night with 0.55 oz non-fat greek yogurt (just like sour cream, but with more protein = healthier!) and the other 1/8 avocado
Snack (94 cal):
1 Tbsp Chunky Peanut Butter (what?!? it's better than the free candy we have laying around, sorta)
Dinner-to-be (225+226 = 451 cal):
Saag Tofu with 1/3 cup brown basmasti rice (1/3 cup before cooking)
Here's the Saag Tofu recipe, as adapted for 2 servings
Saag Tofu, 2 servings (from EatingWell.com)
Ingredients
1/2 14-ounce package water-packed firm tofu, drained
2 teaspoons canola oil, divided
1/4 teaspoon salt, divided
1/2 onion, sliced 1/4 inch thick
2 medium cloves garlic, finely chopped
1/2 teaspoon freshly grated ginger
1/2 teaspoon mustard seeds
1/2 pound baby spinach
1/2 cup nonfat plain yogurt
3/4 teaspoons curry powder
1/4 teaspoon ground cumin
Preparation
1.Cut tofu in half and then into thirds lengthwise and quarters crosswise. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/8 teaspoon salt. Cook, flipping every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.
2.Add the remaining 1 teaspoon oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.
3.Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/4 teaspoon salt in a small bowl. Temper the yogurt with some of the hot spinach mixture so as not to curdle and then add to the pan along with the tofu and cook until heated through, about 2 minutes.
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