Typical Daily Meals

Breakfast:

16 oz of skim milk, 1 cup of cheerios, and a banana


Lunch:

1/3 of a large sweet potato with a sprinkle of cinnamon, approx 4 oz of rottisserie chicken (with skin), green beans (w/garlic salt)


Snacks:

Strawberry Greek yogurt, protein bar, cup of cantelope.


For dinner I'm having 6oz steak and broccoli.

Food Log and I need answers!

Sunday morning I woke up sick. The crazy thing is since I've started eating semi-clean I RARELY get sick. No colds, no headaches, no allergies. So when I'm feeling the slightest bit of ill, I'm a wuss. I stayed in bed until noon and work up HUNGRY for pancakes (or a nice belgian waffle) I decided on Culver's (fast food basically) Double cheeseburger, large fries, and a mint chocolate chip concrete (shake) Yep. All that.
It was just ok and I rarely (maybe 4x's a year) eat fast food. 

Monday my stomach was not happy. At all. So in order to recover, I decided to eat only fruits & veggies until dinner.

Breakfast : Coffee, banana, orange

Lunch: Salad, peach, apple

Dinner: Salad, (w/ 1 egg) Spaghetti - (96/4 lean ground beef, whole wheat pasta, Ragu (not clean, I know)


Feeling better today.

Breakfast: Coffee, banana, orange

Lunch: Salad, (w/ 1 egg) Spaghetti

Dinner: Probably the same as lunch. No probably..lol. It will be the same as lunch.

Kind of changing up my breakfast. I need to move into making fruits & veggies my primary foods. The other stuff in smaller amounts.  I know I need to add some type of protein. I was doing tuna last week with wheat thins. Maybe I'll try to do tuna w/o the wheat thins. Again, trying to get myself off of the extra processed foods.

Yes, I'm cutting calories too. I'm experimenting here. I have 35 lbs to lose and it's not moving. On one hand I want to lose the 35lbs (1 lb a week @ at at time) and be done with it. But I'm not feeling skinny fat either, so I want to build muscle as well. So I'm not sure the cutting of calories is the best solution either.

In the comments I was asked if I weight train. With weights? No. But in Title boxing we do lots of body weight training i.e core work, push-ups, squats. Is that enough or do I need to actually lift some weights?

Let me know! I need some answers :-) Right now I can see myself being skinny-fat. People keep telling me I don't need to lose 35 lbs, but I'm looking at myself naked and the flab is too much. I know my body shape. I'm a pear. I will have hips, my butt is big, and thighs to match. But I need it to be toned.

Surgery is looking like an option as well. I like my size, I just don't like the flab.

89 Simple Swaps That Could Change Your Life

From Spark I learned that you cannot do a complete overhaul on your lifestyle. Well, maybe you can, but you will get so overwhelmed by all of the changes, you will probably quit. Instead, try baby steps. Decide on changing healthy habits one at a time.

This is a really good article on simple swaps that will lead you into better health.


http://www.greatist.com/health/89-simple-swaps-that-could-change-your-life/#

I'm cooking tonight!

And yes, that's a big deal. I don't know if it's so much I CAN'T cook. I used to cook all the time when I had someone to cook for. But cooking solo doesn't bring me much pleasure so I usually stick to basic meals. Baked chicken breast, a starch, a veggie. Meal complete.  Keep it simple.

Even though I'm overweight, I'm really not in love with food.  Probably because my palette hasn't been expanded. But I'm getting older and I need to eat outside my box more.

The basic meal works for me right now, but I want to be able to cook delicious healthy meals for my family when the time comes to do so.  So why not start creating them now??? I need to put some recipes in my repertoire!

So tonight I'm making Asian Glazed Chicken.  Doesn't this look yummy?



http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

Servings: 4 • Serving Size: 2 drumsticks  Old Points: 5 pts • Points+: 5 pts


Calories: 213 • Fat: 4.7 g  Protein: 27.5 g  Carb: 12.7 g  Fiber: 0.4 g


• 8 medium chicken drumsticks, skin removed


• olive oil spray (I used my Misto )


• 1 cup water


• 1 tbsp Sriracha hot sauce (more or less to taste)


• 1/2 cup balsamic vinegar


• 1/2 cup soy sauce


• 4 tsp agave nectar (or sugar)


• 3 cloves garlic, crushed


• 1 tsp ginger, grated


• 2 tbsp chives or scallions, chopped


• 1 tsp sesame seeds






In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve


 
I really don't eat dark meat at all UNLESS it's baked and picked off the bone (silly, I know) So I bought a rotisserie chicken yesterday and will cut it up into pieces and then put the glaze on top of that.
 
I couldn't find Sriracha hot sauce. I wonder if I can use Louisiana instead or just nix it all together. Will that mess up my recipe?   I'll check to see if Wal-Mart sells it in the store (they do online).  If not...guess I'll wing it.
 
This was not an inexpensive meal.  The sesame seeds and balsamic vinegar were 4 bucks a piece. I'm going to need to find some more recipes that use those items so I can get a return on my investment. I'm just sayin.....
 
Brown rice and steamed broccoli served on the side. 
 
Wish me luck!

EDIT 1/12/11
So I didn't go looking for the right hot sauce so I used Louisiana brand.  Also, my balsamic vinegar was "white wine". And who knew 3 cloves of garlic wasn't the same as 3 whole garlics (thankfully I googled that before making the recipe)

Verdict: It was just ok.  I'm sure it was due to user error.  I couldn't find my tablespoon so I used 1/2 teaspoon and doubled. I'm sure that's not a big deal though.

The sauce didn't glaze and stayed liquid-y. I re-read the comments under the blog and it said not enough sugar (which causes it to glaze) and/or I didn't boil it long enough so that the sauce can simmer down. Something like that.

Not sure if I'm a fan of all that soy sauce. It's a strange taste. but since I have all the ingredients, I'll definitely try this one again.

What I'm eating

Back to tracking and calorie counting! I don't have a lot of variety in my meals so here is a typical day for me. I'll post what I'm eating every once in a while though.  I have GOT to learn how to make some tasty, healthy meals this year.

Here's what's on the menu today: