Current Weight: 214.1 lbs
Total Weight Loss: 20.3 lbs
Ugh. My first gain. I sort of expected this as I didn’t eat as well as I would have liked all week, and I only worked out three days. I also didn’t sleep a lot which is usually a factor in how successful my week is.
Speaking of working out, WER‘s editor Sarah Tyson came up with a great challenge. She’ll go into it more in her post tomorrow, but I wanted to get you guys to play along too! Basically, we’re all aiming to do 30 minutes of exercise every day for 30 days. I started yesterday by going to yoga (shocking, I know). It can definitely be hard at times to get in exercise, but we all have a spare 30 minutes right?
With that, I’m going to leave you with a couple of recipes that I tried out recently.
- 2 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 3/4 tsp table salt
- 1/4 tsp black pepper
- 5 oz fresh spinach, baby variety
- 2 cup(s) uncooked radicchio, coarsely chopped
- 6 slice(s) uncooked reduced-fat bacon, cut crosswise into 1/4-inch pieces
- 8 oz cremini mushroom(s), sliced (about 3 1/2 cups)
- 1 large uncooked red onion(s), thinly sliced
- 1 pound(s) cooked skinless, boneless chicken breast(s), chopped into bite-size pieces
- 1 large Granny Smith apple(s), thinly sliced
- 1/4 cup(s) blue cheese, crumbled
- In a small bowl, combine vinegar, mustard, salt and pepper; set aside.
- Toss spinach and radicchio in a large serving bowl; set aside.
- Heat a large nonstick skillet over low heat; add bacon and cook, stirring frequently, until crispy and browned, about 7 to 8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate; let drain.
- Set same skillet over high heat; add mushrooms and onion and cook, stirring often, until onions begin to brown, about 6 to 7 minutes. Add vinegar mixture and chicken; cook, stirring, to heat chicken, about 1 minute. Spoon over spinach mixture and toss to wilt lightly; garnish with bacon, apple and blue cheese. Serve warm. Makes 6 servings. Yields about 1 1/2 cups per serving.
Notes: I ended up using more spinach and not any radicchio (personal preference). If I were to make this again, I don’t think I would cook the onions, but I tend to like raw red onion a lot. I also substituted gorgonzola for the blue cheese – again, personal preference. Overall, I really liked this salad. I little more prep than my typical salad, but super satisfying. Plus, it has bacon.
Shrimp and Avocado Tostadas (Recipe: RealSimple.com, PointsPlus Total: 13)
- 1 1/2 pounds cooked small shrimp
- 2 avocados, chopped
- 1/2 medium red onion, chopped
- 2 tablespoons lime juice
- 1/2 cup plus 2 tablespoons olive oil
- kosher salt
- 8 6-inch corn tortillas
- In a medium bowl, toss the shrimp, avocados, and onion with the lime juice and 2 tablespoons of the oil; season with ½ teaspoon salt.
- Heat the remaining ½ cup of the oil in a medium skillet over medium-high heat. Fry the tortillas one at a time until crisp, 1 to 2 minutes per side; drain and season with ¼ teaspoon salt. Top with the shrimp mixture. Makes 4 servings.
Notes: I actually baked one of my tortillas in the oven (@ 425F for 13 minutes) and fried the other. Honestly, once you put the shrimp mixture on top, you couldn’t tell the difference. I would recommend not frying them. It would probably save you about 2 points, plus it doesn’t require as much attention and isn’t as messy. I also ended up cooking the shrimp and onion in a mix of taco seasoning and lime juice to give things more flavor. I definitely plan to make more tostadas! Super easy and very filling!