I had a disappointing end to last week and kind of fell of the blog bandwagon. I skipped a few workouts, ate too much during the Super Bowl, and was generally feeling kind of down. And I had been doing so well!
I weighed in yesterday at 172.6. A gain of .4 lbs. Kind of a bummer since I was exercising. I do know myself, though, and I know that good food choices are more effective for me than exercise. The two combined, however, are very powerful! I need to be more disciplined.
I did get back in the pool last night and swam 30 laps. Swimming makes me laugh because I'll just go and go and go and feel fine because I'm suspended in the water. But the minute I get out--bam! My legs and shoulders were so sore! Felt good, though.
So I'll try to do better this week. Here's the workout plan:
Tuesday: swim
Wednesday: bike 2 miles
Thursday: swim
Friday: bike or walk
Saturday: stair stepper
Sunday: swim
Also, here's what I've been eating for breakfast this week. It is not an original recipe, so don't credit it to me!
1/2 cup cooked brown rice
1/4 cup milk (I used almond)
1 tablespoon dried cranberries
1 teaspoon slice almonds
1 teaspoon brown sugar
1/4 teaspoon cinnamon.
Mix all ingredients in a bowl and microwave for 1 minute or until warm. Eat! This is a tasty hot cereal option that is different from standard oatmeal or wheat cereals.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, February 9, 2011
Friday, February 4, 2011
What Do the Kids Eat?
As we embark on our attempt to improve our fitness and nutrition, we should take a look at what the kids are eating.
Breakfasts: My kids eat cold cereal most mornings at daycare. When we are home, they both really like oatmeal. I keep frozen blueberries on hand to cool it down quickly. We've also tried oatmeal smoothies, which have gone over pretty well. On Sundays before church they have Kashi cereal bars and a banana. They are easy and not messy!
Lunch: Five days a week, lunch is not my problem! On the weekends, we usually have sandwiches. Peanut butter and jelly or grilled cheese with fruit on the side. We keep it reasonably healthy by using whole wheat bread, all-fruit spread, natural peanut butter, and cheddar cheese (not American).
Dinner: The rule around here is that the kids eat what we eat. Sometimes that means we eat "kid" food, but most times it means the kids eat "adult" food. When I make our menu plan, I try to choose one vegetable (broccoli, green beans, or peas), one lean protein (chicken, beans, lentils, usually) and one whole grain (brown rice, wheat bread or pizza crust) Remember that our bodies are designed to eat more in the morning than in the evening--kids usually have the right idea by eating a lot of breakfast and not so much dinner.
I'm no gourmet cook, but I have found that menu planning is the key to mealtime success. The other key is to remember that kids won't starve themselves--just keep offering and they will eat!
Breakfasts: My kids eat cold cereal most mornings at daycare. When we are home, they both really like oatmeal. I keep frozen blueberries on hand to cool it down quickly. We've also tried oatmeal smoothies, which have gone over pretty well. On Sundays before church they have Kashi cereal bars and a banana. They are easy and not messy!
Lunch: Five days a week, lunch is not my problem! On the weekends, we usually have sandwiches. Peanut butter and jelly or grilled cheese with fruit on the side. We keep it reasonably healthy by using whole wheat bread, all-fruit spread, natural peanut butter, and cheddar cheese (not American).
Dinner: The rule around here is that the kids eat what we eat. Sometimes that means we eat "kid" food, but most times it means the kids eat "adult" food. When I make our menu plan, I try to choose one vegetable (broccoli, green beans, or peas), one lean protein (chicken, beans, lentils, usually) and one whole grain (brown rice, wheat bread or pizza crust) Remember that our bodies are designed to eat more in the morning than in the evening--kids usually have the right idea by eating a lot of breakfast and not so much dinner.
I'm no gourmet cook, but I have found that menu planning is the key to mealtime success. The other key is to remember that kids won't starve themselves--just keep offering and they will eat!
Monday, January 31, 2011
Blueberry Muffins
A recipe for delicious whole-wheat blueberry muffins. I love these, and my kids do, too.
Sorry for the lack of pictures--they don't last long enough!
This recipe was adapted from Hungry Girl's 200 Under 200 cookbook. I love Hungry Girl, I do, but I don't like use super-processed ingredients like Splenda when I'm cooking. I'll post the original recipe, but my alterations are in parentheses.
Big Fat Blueberry Muffins
1 cup blueberries (I used frozen, tossed with 1 T. of flour)
Toss blueberries with flour in a small bowl--set aside
1 cup whole wheat flour
1/4 cup granulated Splenda (white sugar)
3 T. unpacked brown sugar
1 1/2 t. baking powder
1/4 t. salt
Sift dry ingredients together in a large bowl. Set aside.
1/2 cup light vanilla soymilk (I used plain almond milk)
1/4 cup sugar-free pancake syrup (I used reduce-sugar syrup)
1/4 cup fat-free egg substitute (one large egg)
2 T. light whipped buttery spread, room temperature
2 T. unsweetened applesauce
1/2 t. vanilla extract
Mix wet ingredients together thoroughly in a large mixing bowl. Add dry ingredients and mix well. Fold in blueberries.
Spray 6 muffin cups with nonstick cooking spray. Fill cups with muffin batter. Bake at 400 degrees for approximately 25 minutes.
Note: You have 2 choices here--fill 6 muffin cups completely for huge muffins, or fill 9 muffin cups 2/3 of the way full to have "standard-size" muffins. Your choice. This recipe easily doubles to make 12 giant muffins or 18 regular ones.
This recipe shared at:
Sorry for the lack of pictures--they don't last long enough!
This recipe was adapted from Hungry Girl's 200 Under 200 cookbook. I love Hungry Girl, I do, but I don't like use super-processed ingredients like Splenda when I'm cooking. I'll post the original recipe, but my alterations are in parentheses.
Big Fat Blueberry Muffins
1 cup blueberries (I used frozen, tossed with 1 T. of flour)
Toss blueberries with flour in a small bowl--set aside
1 cup whole wheat flour
1/4 cup granulated Splenda (white sugar)
3 T. unpacked brown sugar
1 1/2 t. baking powder
1/4 t. salt
Sift dry ingredients together in a large bowl. Set aside.
1/2 cup light vanilla soymilk (I used plain almond milk)
1/4 cup sugar-free pancake syrup (I used reduce-sugar syrup)
1/4 cup fat-free egg substitute (one large egg)
2 T. light whipped buttery spread, room temperature
2 T. unsweetened applesauce
1/2 t. vanilla extract
Mix wet ingredients together thoroughly in a large mixing bowl. Add dry ingredients and mix well. Fold in blueberries.
Spray 6 muffin cups with nonstick cooking spray. Fill cups with muffin batter. Bake at 400 degrees for approximately 25 minutes.
Note: You have 2 choices here--fill 6 muffin cups completely for huge muffins, or fill 9 muffin cups 2/3 of the way full to have "standard-size" muffins. Your choice. This recipe easily doubles to make 12 giant muffins or 18 regular ones.
This recipe shared at:
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