I was not as successful this week with getting to the gym - but I did get there twice. Despite it being 'that time of the month' I am still showing a small loss and am at 253.6 - I need to curb my cravings because I have been eating crap for two days (yesterday because we were camping and today because we are just lazy) and I don't want to gain anything back. Our camping adventure was a bit of a fail - the combination of heat, bugs, ridiculous noise level, and sleeping in a teepee was too much for the 3 yr old to handle and we ended up having to pack up and leave around 1030 at night (the 5 yr old was sound asleep until we had to carry her to the van). We are going to focus on the Harvest Pow Wow in September now - and then next spring start with camping in our yard to get the little one accustomed to it. Then, hopefully, next summer we will be able to make it 1-2 nights in the teepee when we go to Oregon Trail Days again.
So - need to stay focused on working out and trying to stick to a meal plan (and maybe have a back up on hand for when plans go wonky like they did this weekend). Must go
So, that is my brief post for the week - but I did want to include a couple of recipes from last weeks post for those who asked about them. They are all adapted from Chloe's Kitchen by Chloe Coscarelli
Bruschetta -
6 Roma tomatoes, diced
1/2 cup chopped fresh basil
5 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 baguette, cut into 1/2 inch slices on the diagonal
Preheat oven to 425 degrees
In large bowl, toss tomatoes, basil, garlicm vinegar, oil, salt and pepper. Set aside to let flavors meld.
Place bread slices on large baking tray and bake 5-8 minutes (make certain not to burn - I did that to several batches when I was distracted)
Warm Spinach Artichoke Dip -
2 tablespoons olive oil
1 onion, roughly chopped
5 cloves of garlic, minced
1/2 teaspoon crushed red pepper
5 ounces baby spinach (washed and spun dry)
14 ounce package of soft tofu, drained
1/2 cup nutritional yeast flakes
2 tablespoons lemon juice
1 teaspoon dried basil
1 1/2 teaspoons sea salt
1/2 teaspoon fresh ground black pepper
14 ounces of marintated artichoke hearts, drained (I used two small jars)
Preheat oven to 350 degrees and lightly grease 1 qt baking dish
In large skillet, heat oil over medium heat and saute onions until soft. Add garlic and red pepper, allow to cook for a few minutes. Reduce heat to medium-low and add spinach. Let cook, stirring gently, until spinach is wilted (I had to add a little at a time in order for it to fit in my skillet).
In food processor or chopper (I used the hand crank chopper), blend tofu, nutritional yeast flakes, lemon juice, basil, salt, and pepper until smooth. Add artichokes and spinach mixture and process until blended (you still want some texture to it). Transfer to baking dish.
Bake for 30 minutes, or until lightly browned on top. Let cool and serve with bread (or tortilla chips - but those aren't allowed in my house).
So - need to stay focused on working out and trying to stick to a meal plan (and maybe have a back up on hand for when plans go wonky like they did this weekend). Must go
So, that is my brief post for the week - but I did want to include a couple of recipes from last weeks post for those who asked about them. They are all adapted from Chloe's Kitchen by Chloe Coscarelli
Bruschetta -
6 Roma tomatoes, diced
1/2 cup chopped fresh basil
5 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 baguette, cut into 1/2 inch slices on the diagonal
Preheat oven to 425 degrees
In large bowl, toss tomatoes, basil, garlicm vinegar, oil, salt and pepper. Set aside to let flavors meld.
Place bread slices on large baking tray and bake 5-8 minutes (make certain not to burn - I did that to several batches when I was distracted)
Warm Spinach Artichoke Dip -
2 tablespoons olive oil
1 onion, roughly chopped
5 cloves of garlic, minced
1/2 teaspoon crushed red pepper
5 ounces baby spinach (washed and spun dry)
14 ounce package of soft tofu, drained
1/2 cup nutritional yeast flakes
2 tablespoons lemon juice
1 teaspoon dried basil
1 1/2 teaspoons sea salt
1/2 teaspoon fresh ground black pepper
14 ounces of marintated artichoke hearts, drained (I used two small jars)
Preheat oven to 350 degrees and lightly grease 1 qt baking dish
In large skillet, heat oil over medium heat and saute onions until soft. Add garlic and red pepper, allow to cook for a few minutes. Reduce heat to medium-low and add spinach. Let cook, stirring gently, until spinach is wilted (I had to add a little at a time in order for it to fit in my skillet).
In food processor or chopper (I used the hand crank chopper), blend tofu, nutritional yeast flakes, lemon juice, basil, salt, and pepper until smooth. Add artichokes and spinach mixture and process until blended (you still want some texture to it). Transfer to baking dish.
Bake for 30 minutes, or until lightly browned on top. Let cool and serve with bread (or tortilla chips - but those aren't allowed in my house).