Never before have I had a fondness for Tuesdays until just last month! Well, I might have to take that back if Lost ever aired on a Tuesday during it's time in the sun. I digress... today is Tuesday! And for me, that means I get to stock up on fruits and veggies for the week at the Farmer's Market downtown after work. We've been buying cherries as our fruit for the week, so when we had to grab some extra for our Memorial Day camping trip (in the snow??? whaaaaa???) from Safeway, we were extremely surprised at how AWFUL the grocery store cherries were in comparison! I don't think I can ever buy cherries from anywhere other than the Farmer's Market again. They were so... blah! Tasted of... nothing at all! So today is cherry day, hooray! We also stock up on: organic strawberries, spinach, crimini mushrooms, onions, and oranges. This week, I'll be grabbing garlic, shallots, green beans, and broccoli too. They don't have asparagus at our Market, unfortunately, or I'd be buying bunches of the stuff! Or corn. Sad face. We also got wheat pita bread last week, which was delish - think I'll buy another package of that too. We try and make Tuesday night our eat-out night for the week and support one of the local downtown restaurants. We've almost made it through all the ones along the strip where the Market takes place. Maybe it'll be crepes tonight?
I remembered to bring my lunch today, phew! I had Strawberry non-fat greek yogurt and coffee for breakfast (120+10=130 cal), 2 carrots and 3 Tbsp of Avocado&Cilantro Hummus from the Farmer's Market last week for a pre-lunch snack (40+80=120 cal), an adaptation of Rachael Ray's Baked Potato Soup for lunch (see recipe below, 376 cal with all the fixin's), and a Tbsp of chunky peanut butter for my post-walk-around-the-block snack (90 cal). That leaves me with about 500 calories for dinner. Should be plenty, if I'm careful about what I choose to eat (and make sure to not eat all of it - since portion sizes at restaurants are generally super-sized, I shoot for only eating half).
No gym today, Tuesday is my (only) day off. Took that 20 minute walk around the block, but no intense cardio or strength-training today. My muscles need the day off! As promised yesterday, I did wind up going to Pilates class (55 min), followed by some arm strength training with 8 lb dumbells on the Bosu (15 min), and finally did those 20 second Tabata Intervals I was telling you about (16 min total - 2 min Bosu exercises, 2 min jumping jacks (x2), 1 min break, repeat.
Here's my recipe, adapted from Everyday with Rachael Ray (see her original version here)
Baked Potato Soup, serves 4
Ingredients:
3 medium red potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups 2% milk (we use lactose-free milk)
Salt and pepper
1/2 head cauliflower, cored and chopped
10 crimini mushrooms, sliced
4 scallions, white and green portions thinly sliced separately
4 slices bacon, diced
1/2 cup shredded low-fat (2%) cheddar cheese
1/4 cup plain non-fat Greek yogurt
Directions:
1.In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
2.Fry the bacon, adding the mushrooms when some of the fat has rendered.
3.Divide the soup among 4 bowls and top each with 2 Tbsp shredded cheese, 1 Tbsp plain yogurt (or nonfat sour cream), crumbled bacon, mushrooms, and scallion greens.
I remembered to bring my lunch today, phew! I had Strawberry non-fat greek yogurt and coffee for breakfast (120+10=130 cal), 2 carrots and 3 Tbsp of Avocado&Cilantro Hummus from the Farmer's Market last week for a pre-lunch snack (40+80=120 cal), an adaptation of Rachael Ray's Baked Potato Soup for lunch (see recipe below, 376 cal with all the fixin's), and a Tbsp of chunky peanut butter for my post-walk-around-the-block snack (90 cal). That leaves me with about 500 calories for dinner. Should be plenty, if I'm careful about what I choose to eat (and make sure to not eat all of it - since portion sizes at restaurants are generally super-sized, I shoot for only eating half).
No gym today, Tuesday is my (only) day off. Took that 20 minute walk around the block, but no intense cardio or strength-training today. My muscles need the day off! As promised yesterday, I did wind up going to Pilates class (55 min), followed by some arm strength training with 8 lb dumbells on the Bosu (15 min), and finally did those 20 second Tabata Intervals I was telling you about (16 min total - 2 min Bosu exercises, 2 min jumping jacks (x2), 1 min break, repeat.
Here's my recipe, adapted from Everyday with Rachael Ray (see her original version here)
Baked Potato Soup, serves 4
Ingredients:
3 medium red potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups 2% milk (we use lactose-free milk)
Salt and pepper
1/2 head cauliflower, cored and chopped
10 crimini mushrooms, sliced
4 scallions, white and green portions thinly sliced separately
4 slices bacon, diced
1/2 cup shredded low-fat (2%) cheddar cheese
1/4 cup plain non-fat Greek yogurt
Directions:
1.In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
2.Fry the bacon, adding the mushrooms when some of the fat has rendered.
3.Divide the soup among 4 bowls and top each with 2 Tbsp shredded cheese, 1 Tbsp plain yogurt (or nonfat sour cream), crumbled bacon, mushrooms, and scallion greens.
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