Weigh-in Wednesday

Down two pounds!

Like I told my Ma, maybe I should eat cheesecake and cookies every Sunday! 🙂

Kidding, of course.

Stay tuned for 20-pound loss picture this weekend!


kale and eggs

This is seriously one of my absolute favorite meals. A perfect post-gym mini-brunch, kale and eggs is about as healthy, fresh, lean and green as you can get. Just saute some onion and jalapeno in cooking spray, add a bit of broth, add kale, steam, add eggs, cover, let eggs solidify, then top with some shredded Parmesan and fresh black pepper. The whole process takes about seven minutes.

Feeling inspired today! Anyone else?


Oscar Party!

…also known as Diet Sabotage!

If there was ever an event to detour off Medifast for, it’s Steph’s Oscar Party. For my dear pal Steph, the Academy Awards are taken so seriously that an entire season is dedicated to movie watching and party planning. This annual event includes statue-themed chocolates and cookies, a mix CD of movie-inspired music (packaged in a gold swag bag), Saint Kent graciously serving her besties food and cocktails (also inspired by the nominees) AND a winning prize for the guest who guesses the most awards correctly (I missed it by one!). Really, it’s quite a remarkable evening, making this day one of my favorites of the year. As you can probably imagine, the menu always requires quite a bit of physical preparation to create a sufficient caloric deficit. (I indulged in sweets and some carbs but easily maintained my booze-free status.)

Pre-Oscar sweating: 30 minutes elliptical, 60 minutes step/lift class, 1.5 hours of hiking up, around and down Mt. Tabor.

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The only thing missing: Ryan Gosling

Thanks again, Steph and Kent! You guys are really overachievers when it comes to hosting, and we love you for it.

feeling defeated

From Pinterest:

In the spirit of sharing honestly:

I’m pretty sure my body requires almost no food to function. It’s unreal how little I’m eating (and not hungry, thankfully), how hard I’m exercising, and how stagnant my weight is. Had you told me five years ago that I’d plateau in the 170s and complain about it, I’d have laughed at the impossibility of the thought. But now I’m ready for the 160s, and they just seem so far away.

The thing that’s really got me bugged is this: It’s never going to get easier. The older I get, the harder this will become and the less calories my body will need.

Time to set my mind right; I just don’t know how at the moment. Are you struggling with anything? If you are, I hope you have the support you need to manage it.

On a positive note, I’m still getting stronger everyday. And I get to sing today! Yee!

Weigh-in Wednesday

The feeling of fatigue I have right now from my recent marathon sessions at the gym would be a lot more enjoyable if I was actually losing weight.

Stayed the same this week. GRRRRR!

Time to change something. Start measuring my lean/green meals? Yeah, that’s a must; I think I’ve been cheating a bit in that area. I mean, did you see my last three posts?

And in observance of Lent, which I’ve never actually observed before, but I appreciate it for its focus on sacrificing vices, I’m going give up eating out until my mama comes in a month. One month, I can do this. Besides, there is so much exciting activity happening this Spring, and I want to be physically, mentally and financially ready to take it all on.

Anyone else giving up anything?

Ok, time to jet; the sun is shining on Portland for a moment! Happy day off to me!

Pesto Chicken Stuffed Poblano Peppers

Cilantro pesto this time! Tossed with chopped leftover chicken and sauteed onion, red pepper and mushroom —

Pesto: Cilantro, red onion, garlic, cumin, lime juice, olive oil, salt

Broil the peppers until they char, then slice them open, cut out the seeds and rinse the inside.

Stuff with whatever mixture you dream up. I topped these with one shredded Light Babybel cheese round (only adds 25 calories per pepper… and no carbs!) and nested them in my favorite salsa (Emerald Valley).

I’ll bake these at 350 degrees at Megan’s later tonight when we celebrate her 30th birthday and recent engagement!

(She’s got barbacoa going in her Crockpot right now… YEEE!)

*** Workout to prep for this feast: 30 minute elliptical and Bodypump class tonight. Repeat tomorrow morning with Chrisanthi Bodypump and Spin classes. Jeez, that sounds exhausting.

after shot

I just got home from a great gym sesh with Anna. 30 minutes elliptical and a lift/step/abs class – whoa sweaty mess!

As promised, I wanted to post the final product of yesterday’s chicken. This may be the most restaurant-quality meal I’ve made in awhile; major flavor with perfect textures. You may be wondering how the potatoes fit into my diet… yeah, they don’t. My dinner party plans for this were canceled last minute, so in the trash went those baby reds. Oh well. The cabbage I also roasted was juicy and salty and rich from the chicken juices and compatible with the lean/green requirements.

The trick for getting a crispy crust and juicy meat is to let the raw bird rest in the fridge for a few hours in the pesto and liberal salt rub. And that halved lemon in the center brightens the whole experience, seriously good stuff.

I baked it uncovered for 15 minutes at 450 degrees (helps make the crust!) then knocked it down to 375 for another 45 minutes (or until thickest part of the bird is at 180-190 degrees). The veggies went into the pan about halfway through.

This really tested my willpower; I so badly wanted to eat the entire thing in one sitting… no one would have been the wiser. Except me of course. Alas, I only carved into one breast; the leftovers will be featured in dinners this week.

Whatchya waiting for? Go get your pesto poultry party on!


Hey, this is my 500th post! Is that really true? WordPress says it’s so. HOW CRAZY.

Two bird related topics today: One about music, one about food.

Christanthi played my new favorite workout song during Spin this morning. Download it, Spotify it, whatever it takes – but you NEED this song on your exercise playlist – Annie Lennox’s “Little Bird.” Let me know how it goes!

And main course for tonight: Roasted Pesto Chicken

Sunflower seeds are way cheaper than the traditional pine nut pesto typically calls for. And I had some in my freezer, so here it is, my own recipe:

Sunflower Basil Pesto

2 Cups Fresh Basil
1/3 Cups Toasted, Unsalted Sunflower Seeds
2-3 Cloves Garlic
1/4 Cup Olive Oil
juice of 2 lemons
1/3 Cup Parmesan Cheese
Salt & Black Pepper to Taste

It turned out light and flavorful, perfect for poultry. The lemon juice makes it easy to blend without adding excess fat/calories, consequently allowing you to scale back the oil.

Next step – rub pesto liberally in between skin and breast of a whole chicken. Then rub the outside with the mix as well. I threw some salt, pepper and a halved lemon in the cavity. Now cross your fingers for a good final product… I’m not roasting it until later this evening. Stay tuned for the after shot!

Happy Saturday!

Weigh-in Wednesday

Down one pound.

I’ll take it!

New goal: To be safely in the 160s by my 31st birthday in April. I’d really like to fit into a new size when I go shopping for my outfit for the barn party!

This is my vision –

Ty, I’m coming for your hat!

Did y’all have a soul-satisfying Valentines Day? I made a spicy chicken kale soup for my lean/green meal. Since I’m still fighting a little something in my throat, I decided to throw two jalapenos in; holy hot stuff! What did you eat? I’d love to hear your tales of love and chocolate and decadence!

Kiss kiss.

the low-carb marathon marches on

Lots of dining with the pals since I last posted! I’ve managed to trick these wonderful people into obliging my lean/green methods; it’s fantastic!

Before food pics from Friday night dinner at Ty’s, you gotta check out her latest craft project. Repurposed crayon hearts! Just break ’em up and bake them down in a heart-shaped muffin tin!

Ok, now for the food – Beef, Asparagus, Mushroom and Onion Stir Fry – I followed the technique I saw on the Food Network for this. Freeze the beef a bit first so you can easily slice it very thin. Stir fry it first with garlic and set aside. Then saute veggies with additional seasoning. Finally toss it all together. Here you’ve got the before and after:

And last night was the fifth Dinner Club meeting! Mexican theme – I made shrimp tacos with spicy slaw, wrapped in butter lettuce instead of tortillas – but I also taste-tested the higher carb menu items like the enchiladas and homemade tortilla quesedillas. (Corn tortillas, both handmade and store bought, are the carbs I miss the most… they’re perfect with anything.)

taco fixings

beef enchilada, chicken enchilada, bean salad, mushrooms, fish taco, diet coke

And most importantly, the beautiful lady-chefs who made the delicious feast:

Weekend workouts: Chrisanthi Spin, lifting class, 30 minute elliptical, 2 mile walk outside

I’m still loving the Medifast lifestyle! And sobriety has been quite empowering as well. Everyone asks me if not drinking is hard or if I miss it… and believe me, it shocks me to say that I really don’t. Feeling better, looking better and having WAY more money are such positive side effects, that I’m embarrassed it’s taken me this long to figure it out.