Day 3 October 7, 2009

I want to say thank you to my dear friend, Rhonda…she had given me a few helpful tips as I head towards my goal. She had mentioned using weights – maybe about 10-20 pounds…well, I don’t happen to have any free weights lying around the house, so I found the next best FREE alternative…my KIDS!!!

It’s perfect! I have a nearly 2 month old who weighs just a little over 10 pounds! I can lift, carry her (which I’d be doing anyway)…we still get our bonding time and she helps me work off what she inadvertantly help me put on! Ha!! And for Kallie – well, she’s my ‘medicine ball’…she weighs just shy of 50 pounds. Last night as we went for our walk, I pushed Kyns in the stroller and pulled my 50 pound weight in her wagon behind me. I’m sure it was quite a site, but it worked!

I’d alternate arms between the girls as we walked – I could get upper and lower body workouts duirng our brisk mile long walk! I’ve tried doing some sit ups at night while I’m laying down, but the c-section is still a little tender so I need to go easy on that one!

Shawn will be home tonight (Yeah! No more softball season…just on to basketball now). He wanted to go walking with us tonight…see, I knew it would motivate him too!

Breakfast Smoothie October 6, 2009

I’m going to try this one tomorow morning! This will be perfect for both myself and for Kal as we’re always running crazy in the morning – if she’ll get ready when she’s supposed to, she’ll even be able to help! I may have to substitute the soy milk for 1% regular milk…not sure I can go the soy route – Kallie could, but….that’s a little on the edge for me.

Breakfast Berry Smoothie Recipe
Ingredients You Will Need:
¼ cup fresh blueberries
¼ cup fresh raspberries
¼ cup fresh strawberries
1 cup low fat vanilla yogurt
¼ cup low fat vanilla soy milk
½ cup crushed ice

Combine ingredients in a blender; serve immediately.

Day 2

Yesterday wasn’t too bad – except for the cheating on that one piece of cake. I didn’t get the chance to fit in the walking that I wanted to do – partly because of the weather. I think today will be more conducive to getting outside – just cold and windy, but at least dry.

I’ve gotten lots of emails and comments from friends which are TOTALLY helpful and motivating!! I love that part of this!! It’s always easier when you’re not going at it alone. Thanks, ya’ll!!

Breakfast: Didn’t have time…

Lunch: I had about 2 glasses of water and cheated a bit w/ one ‘fun size’ hershey’s bar

Dinner: I had 10 baked chicken nuggets (410 calories) and about 10 french fries (I’m guesstimating about another 400 calories because they were fried).

Exercise: I took the girls for a walk down the street – 1 mile!! I did figure out I have additional resources when it comes to walking….

Day 1 October 5, 2009

Okay – it’s ‘Day 1’ on my new adventure. So, I’ll tell everyone just a bit about myself. I’m a full-time working mother of 2 incredible little girls. I just gave birth to our second baby girl less than 8 weeks ago – which I guess is what is my motivational factor in starting this blog/diet program. I also have a wonderful husband, who consequently works late a lot – he’s a high school basketball coach and well, we’re approaching basketball season in well, less than a week.

So what does all that mean to me? I work 40 hours a week at a 9-5, Monday-Friday job. I do have leway to get out of the office some since I am my own boss. I have a daughter in kindergarten which means I spend lots of time entertaining, attending school functions, doing hair, making sure homework is done, school papers are filled out and returned…you get the picture – mom stuff. As I mentioned, we also have a newborn in the house – so that means I’m getting VERY little sleep (even though she’s a terrific baby) I’m still up at 11p, 1a, 3a and again at 6:30a. My day ‘officially’ begins at 7:15 a.m. when I’m off and running. During basketball season, I’ll be taking the girls to their daddy’s games at least 1-2 times per week through the first of March. Some of these games will be local, in-town games, other’s will be up to 2.5 hours away and include overnight stays where I’ll also help my husband keep track of another 20 high school aged girls.

Also add into those ‘real world’ days of cooking dinner, laundry, cleaning house, paying bills, running errands….and MAYBE squeeze in a few minutes each week for myself. Maybe…But I’m determined to get down to my pre-pre-pregnancy weight, look better, fit into the few remaining clothes still hanging in my closet that were favorites, feel better (get some much needed energy for my busy days) and along the way, maybe motivate my husband to do some of the same.

I’ve NEVER been a fan of exercising or dieting for that matter. I’m 5’1″, as of today, I weigh 170 and have an extreme addiction to anything chocolate or containing bread. So there are two strikes against me already. But again, I’m determined!! Keeping track of things online will also help keep me ‘accountable’ to myself and anyone else reading.

MY GOAL:  202 days  (or 29 weeks) to lose 30 pounds. The exact date is April 25, 2010.

Why that date? Oklahoma City Marathon. My little brother and sister-in-law have been running in this the last couple of years. I am being realistic – I don’t forsee myself running the full 26 miles, but I’d like to shoot for a half-marathon or to even enter in the walking side of the event. Either way – that’s my goal and my deadline.

That seems simple, doable and certainly attainable. Of course looking ahead I see Halloween (left over candy), Thanksgiving (which for me consists of 2 days worth of BIG meals), and Christmas (which for me consists of another 2.5 days of BIG meals). Whoa!

MY RESOURCES: Let’s face it, I have ZERO time for a gym and know that if I pay a membership, it will just be a waste of much needed money. I do very well to schedule my time as it is anyway.

* I have a quite road where our home is located. From our house, to the entrance of our housing addition is approximately 1 mile (down and back).

* I have my office located on the end of a city block – I am able to walk around the block at some point during the day.

* I am a decent cook – I can find some terrific tasting recipes that are quick and easy to prepare for my entire family. (This will go towards that motivation side for my husband who’s own doctor has told him his cholesterol level is too high).

* I have a brand new house w/ almost NO landscaping. I enjoy gardening (not necessarily in the winter…but spring is on the horizon already). (Translation – get outside and do some manual labor – bend, stretch, lift, squat, sweat…).

* We built a new house over the summer and it’s about 300 sf bigger than our old house, it’s an open floor plan so keeping laundry, messes, clutter and dust at bay is a big thing for me. There are very few ‘hiding places’ in our kitchen/livingroom/dining room – gotta keep things neat and tidy! (Translation – do some vigorous house cleaning to get the heart pumping…)

THE PLAN:

* Invest a minimum of 15 minutes each day to exercise in some form. (i.e. Walking, cardio, weights, stretching.) My optimal goal is to invest 30 minutes, but realize that some days will just not be as accomodating as others.

* Stick to a healthy and reasonable 1500 calorie day – without having to ‘count’ calories as much.

* Log a total weekly mile count of 3-5. I’ll start out on the low end and hope to expand the weekly mile count as each week passes.

Day 1 Food/Exercise Log

Breakfast: Didn’t have time for breakfast this morning. Did well to get Kal out the door with a to-go cup of cereal and milk and fix a bottle for Kyns!

Mid Morning Snack: Splurged and had only 1 packet (90 cals) of ‘Fun Size’ Peanut M & M Halloween candy. I’ve also drank 3 big glasses of water – no Cokes!

Lunch: Today is my secretary’s ‘short’ day – I don’t usually go out for lunch on Monday’s and crazy me – I forgot to bring anything with me. I am drinking yet another glass of water.

Dinner: Okay – so I did well all day. Went home and made a beef stew – only ate about a 1/2 bowl. I did make corn bread muffins, only ate one however. Then I sort of slipped and had the last piece of a butter pecan cake I’d made over the weekend. But now it’s gone and so is the temptation. I did avoid any type of late night snacking, which is usually a downfall for me since I’m up about 3 times a night with Kyns. I think all in all, the first day was good.

Exercise: As of lunchtime, nothing – I’ve been a little busy doing regular Monday morning work/reports/emails….and it’s drizzly outside….I do have to go out later this afternoon and take pictures of breaker boxes….

I wanted to go out walking yesterday when I got home, but Shawn was out doing some stuff with the storage building and couldn’t watch the girls. It was drizzly outside otherwise I’d taken them out with me – no need in having them catch a cold this early in the season…

Calorie Burner Tool

[clearspring_widget title=”Widget” wid=”4a806c1e266d2ef7″ pid=”4aca20ea49025cf7″ width=”435″ height=”424″ domain=”widgets.clearspring.com”]

Everyday Mac & Cheese

On tap this week, I’m going to try a new recipe – seems simple and nothing TOO out there that my family would balk at…somehow my 6 year old is the only one with an affinity for veggies other than corn, green beans or okra….go figure! Mac & Cheese is my husbands all-time favorite so this seems like a no-brainer this week.

Everyday Macaroni and Cheese
Serves 5

Don’t be tempted to use either preshredded or nonfat cheddar cheese in this dish—the texture and flavor of the mac and cheese will suffer substantially. For best results, choose a low-fat cheddar cheese that is sold in block form and has roughly 50 percent of the fat and calories of regular cheese (we like Cabot brand).

Salt
1/2 pound elbow macaroni (about 2 cups)
1 (12-ounce) can reduced-fat evaporated milk
3/4 cup 2 percent milk
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder or celery salt (optional)
Pinch cayenne
2 teaspoons cornstarch
8 ounces 50 percent light cheddar cheese, grated (about 2 cups)

1. Bring 2 1/2 quarts water to boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
2. Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.

Per serving: Cal 360; Fat 10 g; Sat fat 6 g; Chol 40 mg; Carb 45 g; Protein 24 g; Fiber 1 g; Sodium 720 mg