my mom told me to

Per my Mom’s request (and probable concern), it’s time to quit ignoring my blog.

Last Weigh-in Wednesday was so painful that I almost quit the blog completely. Impressive, huh?!? Yeah, it really was that bad.

I have a mile long list of reasons that led to last week’s gain (Christmas break catching up, perhaps?), but let’s focus on the positives, shall we?

Ran outside in my neighborhood for the first time on Sunday!! (4 mile run/walk)

Tried the new Body Pump class at the gym (barbell weight lifting), and LOVED it.

Forced my exhausted self into two Chrisanthi classes yesterday… ouch.

Helped host two dinner parties this weekend and made a new Cooking Light recipe on Saturday (I even forgot the butter, and no one seemed to notice/care!):

Chicken with Mushroom Sauce:

* 4 (6-ounce) skinless, boneless chicken breast halves
* 2 teaspoons canola oil
* 1/2 teaspoon salt, divided
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup chopped shallots
* 1 (8-ounce) package presliced mushrooms
* 2 minced garlic cloves
* 1/2 cup dry white wine
* 1 1/2 teaspoons all-purpose flour
* 3/4 cup fat-free, lower-sodium chicken broth
* 2 tablespoons butter
* 1 teaspoon minced fresh thyme

Preparation

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.
Nutritional Information

Calories:
290
Fat:
10.5g (sat 4.4g,mono 3.5g,poly 1.5g)
Protein:
42.1g
Carbohydrate:
5.5g
Fiber:
0.8g
Cholesterol:
114mg
Iron:
1.9mg
Sodium:
526mg
Calcium:
34mg

Chrisanthi!

Oh my. Chrisanthi’s Monday night double punch nearly killed me. She was at the helm of the back-to-back Lift and Spin classes, and I, like a fool, suffered through both. And for some reason she thinks she’s going to get me into her Boot Camp class tomorrow night after the 4 o’clock Spin Bronwyn and I are meeting up for. Kill me now! On the other hand, considering this past weekend’s indulgences (pasta and wine… how fabulous!), maybe this back breaking activity is exactly what I need.

Right now I’m trying to figure out how to make Megs a healthy dinner without going to the store for ingredients. It might be a sweet potato, rice and beans sorta night. If it’s any good I’ll post a picture later.

*Dinner update*

Spinach, brown rice, veggie saute (sweet potato, red pepper, onion, garlic), egg:

mushroom ricotta ravioli

Homemade. Pasta. Enough said.

I really, really love cranking out homemade pasta… it’s a damn shame that it’s nearly impossible for me to consume it in moderation. Last night we made about 4 dozen raviolis stuffed with this:

Mushroom Ricotta Filling

1 cup ricotta cheese
1 tablespoon olive oil
4 ounces crimini mushrooms, chopped
1/2 cup chopped yellow onion
2 cloves garlic, minced
Salt and pepper
1/4 cup parmesan cheese
1 egg beaten with 1 tablespoon of water

Heat the olive oil in a pan over medium heat. Once it shimmers add the onions and cook until they soften, about five minutes. Add the mushrooms and cook until the excess liquid has evaporated and the mushrooms have reduced in volume, about eight minutes. Add the garlic and cook for thirty seconds. Remove the pan from the heat to cool slightly.

In a bowl add the ricotta, salt, pepper, and parmesan cheese. Stir in the mushrooms. Cover and chill while you make the pasta.

Sous chefs, crimping ravioli edges:

The final product will be featured at tonight’s regular Sunday night dinner at Jake and Jen’s.

Recent workouts:

Today – 1 mile run, lifting/step class
Yesterday – 60 minute spin class
Friday – 20 min run, 30 min elliptical

Tomorrow: Lifting class and Spin class

Have a fabulous week!!

Weigh-in Wednesday, the first installment of 2011

So it’s been some serious time since I last weighed in…

Fortunately my fears were put at ease yesterday at the doctor’s office (clean bill of health, by the way, life doesn’t get much better than that!!!), when I stepped on the scale and was within 1/2 pound of my last visit!! That got me pretty psyched for today’s official weigh-in number.

I WAS DOWN 1.5!!! Take that, Christmas break and all of your deliciously unhealthy food!

Now I can really face 2011 from a mentally strong perspective. No where to go but down!

Ty’s making something tasty tonight, so I’ll be sure to post the recipe. I’m adding a spinach salad with pistachios, jicama, carrots, radishes and red onion. Should be beautiful!

Here are some pics from the Duck’s game at Cody’s parents’ place on Monday night… Fish tacos (and an insane load of other really great food) by Glenna!

Shrimp cakes, poached eggs, wine tasting, Ducks

Wow, a whole bunch o’ fun things and good food have happened since I last blogged.

First of all, click here for the recipe and photo of the dinner Amanda made for the crew on Saturday night… Shrimp cakes and carrot slaw ala Real Simple. Light, low-carb, high veggie, and egg-free… the perfect combo for this crew.

Healthy poached egg (fancied up with Penzey’s paprika… thank you, Heather!) and sweet potato hash brunch for Missy:

Wine tasting at Naked Winery in Hood River:

And the event of the moment is the Duck’s Championship game. I’m trying to stay busy blogging so I don’t eat this entire appetizer buffet… thanks Glenna and Becky! Go Ducks!!!

One of my fave Ducks with two adorably Duck-colored flamingos:

Loving 2011 so far!

I’ve been too busy and happy to blog! (Or to go to Weight Watchers… oops… fixing that next week… PROMISE!) This week is particularly busy with work trips while trying to simultaneously settle back into normal life.

And while I currently have zero idea of what I weigh, I am happy to say that I’ve been eating healthy (egg tacos with arugula, fish tacos, salad rolls, poached egg brunch, fish and quinoa lunch, beef and broccoli stir fry and a mega fresh omelet all since I’ve been back!)… AND haven’t missed a workout since returning.

Life is good, and I feel great. (Hopefully the scale reflects this uplifted mood.)

Today: 40 minute speed intervals on the stair machine… prepping for a gym day-off tomorrow and happy hour wine tasting… YES.

And for your daily angel-baby fix… here’s our girl!

New year, new baby!!

I was too busy traveling for ten hours yesterday to post the exciting news that Keri delivered Violet Kay Bushweiler yesterday morning!! Hearts are exploding everywhere for this [ridiculously beautiful] dynamic duo:

Seriously, watch out world!

As for me and the healthy living mission, I’m not actually feeling very well. I think my body is getting back at me for feeding it [delicious] crap for nine days. The red meat, cookies, Roadhouse and homemade ice cream was a little over-the-top.

I’ve been blessed with fabulous company since returning, though, and today has been pretty great food/exericise-wise. We had fresh omelets for breakfast with beef and broccoli stir-fry on the dinner menu. And of course it was great to get back to the gym… 3 miles on the treadmill… running felt amazing today!

Stay tuned for some sort of new year resolution or 2010 reflection… Personally, I’m really looking forward to 2011. You?