Spring Chick Challenge Update: Week 9

Time for the weekly update for the Spring Chick Challenge hosted by Stormy at Real Chicks Getting Fit.

Here's my update:

WALKING/RUNNING: 

• Monday: 1.5 miles (WALK/RUN)
• Tuesday: 3.57 miles (WALK/RUN)
• Wednesday: 3.55 miles (WALK/RUN)
• Thursday: 2.38 miles (WALK/RUN)
• Friday: 3 miles (WALK/RUN)
• Saturday:  2.13 miles (WALK/RUN)
• Sunday: 2 mile (WALK/RUN)

My TOTAL HOURS of walking/running for the week: 8.5 ( 18.38 miles)

I also took the mini challenge of increasing my exercise and started the 30 Day Shred. Let's just say that, although I felt like it, I'm not dead. Yet. 

WATER INTAKE: 

• Monday: 104 oz
• Tuesday: 96 oz
• Wednesday: 96 oz
• Thursday: 104 oz
• Friday: 72 oz
• Saturday: 96 oz
• Sunday:  96 oz

CALORIE INTAKE:

• Monday:1314
• Tuesday:1262
• Wednesday:1369
• Thursday:1176
• Friday:1354
• Saturday:1378
• Sunday:1393

WEEK TOTAL:


TRACKING: YES- every single day.

EATING AFTER 9:00 PM: YES!

ORGANIZING:Yes!

SUPPORTING OTHERS: I did pretty good on this one.

DAILY WRITING: Yeppers!

WEIGHT: Down 3 pounds!

STORMY ASKS:

We are now 2 months into 2012. How is it overall...? Do you feel like things are habits? Are you in the zone or in a fog? The challenge started out with a bang and has continued with momentum on some issues and petered out in others.

Things that I no longer want to do (well, thing. There's just one):

• track food/calories: I'm so dang tired of this. I've made lifestyle changes. All of our food is organic, sugar free and gluten free. There's still a need to count calories, but not keep tracking them. I've been doing this for 10 months now and did it for an 8 month stretch before that. I think I get it. I think I can keep a mental count now. I will continue to track until the challenge is over but then, I'm going to stop and see how it goes. I keep a daily gratitude journal, an exercise journal and a weight loss journal. I'm not going to track after the challenge. Enough is enough.

 Things that continue gaining momentum:

• Food choices- these have turned into a lifestyle change and the more I learned the more I change or add to my daily routine. 
• Exercise- I've started running instead of walking and then there's that evil 30 Day Shred. Hell, I even bought the dvd set so I could advance to levels 2 and 3. Maybe I've become a glutton for punishment instead of a regular glutton.
• The desire to lose the weight. I've still got a long way to go but losing the weight is a perk from living a healthier lifestyle.

WEEK 10 GOALS:

• Fitness.... I plan to continue walking/running and killing myself with that 30 Day Shred. 
• Food-....I will continue preparing meals in a healthy manner.
• Fun.... not sure how I'll find fun this week but I sure found it last night in that new television show GCB. That was HILARIOUS! 
• Friends... Are you giving support to others...? Yes. And no. 

WEEK 10 MINI CHALLENGE: 


STORMY SAYS: Week 10   Mini Challenge-New recipe---Get outta a rut and try something new in the kitchen. Be prepared to share how it went... good or bad.

This is something I already do every week as I am still trying out new gluten free recipes and changing the ingredients on some old standby ones.  

That's it for week 9! Hope everyone had a great week and has an even better one coming up!

Keep it positive y'all!

Spring Chick Challenge Update: Week 6 and Scones Recipe

Time for the weekly update for the Spring Chick Challenge hosted by Stormy at Real Chicks Getting Fit.

Here's my update:

WALKING/TRAINING: 

• Monday: 3.5 miles (TRAINING)
• Tuesday: 4.1 miles (WAKLING)
• Wednesday: 2.53 miles (TRAINING)
• Thursday: 1.56 miles (WALKING)
• Friday: 3.15 miles (TRAINING)
• Saturday:  3.56 miles (WALKING)
• Sunday: 1 mile (WALKING)

My TOTAL HOURS of exercising for the week: 5.5


WATER INTAKE: 

• Monday: 80 oz
• Tuesday: 88 oz
• Wednesday: 80 oz
• Thursday: 80 oz
• Friday: 96 oz
• Saturday: 96 oz
• Sunday: 72 oz

CALORIE INTAKE:

• Monday: 1161
• Tuesday: 1447
• Wednesday:1209
• Thursday: 1375
• Friday:1277
• Saturday:1311
• Sunday: 1343

WEEK TOTAL: 9123


Putting myself back on my timer eating schedule was useful in helping me keep those daily calories closer to 1200. But then I got sick of hearing the damn alarm go off six times/day. Sometimes, things just bother me and that's all there is to it! 


TRACKING: YES- every single day.
EATING AFTER 8:00 PM: YES
ORGANIZING: Gotta get WAY more serious on this one.
SUPPORTING OTHERS: I can always do better on this one.
DAILY WRITING: Yeppers!
WEIGHT: I am not stepping on the scales until the end of the month. The running/walking/training program I am on is for weight loss not for running a 5k. Right now, it's all about learning to run and weight loss. If I keep stepping on the scale and don't see immediate results, it will act as sabotage which will lead to frustration and, possibly, quitting. And I refuse to let that happen. HOWEVER, I will say that it is going well and I moved up to the next level last Friday! Which means it's back to hard again. Until it isn't. LOL

NEEDS IMPROVEMENT/WEEK 6 GOALS:

1. Support and encouragement off others
2. Get serious about making a daily schedule- I thrive on schedules and sit idle without them. Go figure. 
3. The mini challenge is to eat on smaller plates and use smaller utensils. I already do this!

I had a request for the scones recipe so here it is:
(recipe is from Gluten-Free Baking Classics by Annalise G. Roberts and can be found on page 36...just click on the book to your left to find it on Amazon.)










TRADITIONAL SCONES

 1/2 cup milk
1/2 cup raisins (I was out of raisins so I used Trader Joe's dried cranberries)
2 cups brown rice flour mix*
1 TBS granulated sugar (I used Turbinado or coconut sugar---can't remember which)
1 TBS baking powder
1/4 tsp xanthan gum
1/2 tsp salt
5 TBS unsalted butter cut into small pieces
2 large eggs

*Brown rice flour mix: 2 parts brown rice flour (extra finely ground); 2/3 part potato starch (NOT potato flour); 1/3 part Tapioca flour (this recipe is found on page 6 of Annalise's book)

1. Preheat oven to 425. Line heavy baking sheet with parchment paper (I just used gluten free cooking spray on a cookie sheet)
2. Combine milk and raisins in glass measuring cup and set aside. 
3. Combine flour, sugar, baking powder, xanthan gum, and salt in large bowl of electric mixer. With mixer on low, cut butter into flour mixture until it resembles a coarse meal. Put mixture into a small bowl and set aside.
4. Beat eggs in the same large bowl of electric mixer until very large and foamy. Add milk and flour mixtures all at once, and mix at medium-low speed for 1 minute. Use lightly floured hands to pat out dough into a large, 1 inch thick round on lightly floured surface. Cut out scones with a 2 1/2 inch round cutter. Press dough scraps together and repeat.
5. Place dough on prepared baking sheet and put in center of oven. Turn oven temperature down to 375 and bake 20-25 minutes until golden and cooked through. Serve with butter or preserves. (We used roll butter and local honey)

Here are my results:

Winter and Gumbo: A Fantastic Combination

Old Man Winter has finally, FINALLY, made an appearance in the SC low-country! And strong winds came along for the ride. I mean SERIOUSLY strong winds. They blew our lawn chairs around the yard, limbs were down in some places and, when Hubs was out, it kept making noises at the front door that made me think someone was trying to come in! Luckily, Criminal Minds was not on last night!

I thought we were going to be like the house in The Wizard of Oz! 

And the winds were still here this morning when I walked Tucker. Not quite as strong- but cold. Cold enough that, when it hit my face, it felt like someone was popping me with rubber bands. Or a stapler. Ouch! That's the last time I go out without a scarf!

Yes, I asked for cold weather. And, yes, I love it. But sometimes I forget to go out dressed properly for it!

Anyway, I absolutely LOVE visiting Biz at My Bizzzy Kitchen because I can always count on her for a recipe or two, or 100, that are always, ALWAYS worth a try. And, just the other day, I found a gumbo recipe that sounded perfect for a cold Sunday afternoon.

We weren't disappointed! I changed a couple of things- I used Turkey andouille sausage and fresh low-country shrimp, olive oil instead of vegetable oil, gluten free flour and my own essence instead of Emeril's- BUT it was delish!

Check out my rendition of Biz's Spicy Shrimp and Chicken Sausage Gumbo:

I made a fresh fruit salad to accompany the gumbo-I used an old southern secret for the sauce...anyone know what it is?

The fruit salad would have had fresh blueberries in it but they turned into gluten free muffins earlier this morning!

Now, head on over to Biz's and check out her recipes! You won't be sorry!

What's on your plate today?

Guinea Pigs in the Form of College Students

I look forward to every single Wednesday night during the school semesters because DoodleBug and company come over for dinner.

It's nice/comforting/pleasing to know that parents are still needed and appreciated once their children have grown up and moved out. Even if it is only for a home cooked meal. And venting. And trips to Michael's (gotta love education majors, right Joyce?).

I also have the pleasure of seeing DoodleBug and Gibbsterrific on Wednesday mornings on their way to practicum. How lucky that they were assigned to the building that originally housed the elementary school that DoodleBug, her three sisters AND their dad, attended.

And, of course, I decided that they just can't go back downtown to class without first having a little something in their tummies.

Another plus? College kids and young adults who have just entered the work force do not mind being guinea pigs one little bit!

Finally, I know that on at least one night every week, they are eating healthy. Organic. Sugar and gluten free.

Here are a few things we've had in the last few weeks:

Butternut squash pie- so good!

Eggplant burger!

Last week I made these parfaits for DoodleBug and Gibbsterric after practicum.

This week I made gluten free scones from scratch-they enjoyed the scones with organic roll butter and SC honey--

I found gluten free pizza crusts at Whole Foods so, last night, we made our own individual pizzas. I totally forgot to take pictures before we started eating so I suddenly yelled out, "STOP EATING!" You should have seen the look on their faces. Priceless. And then the look when I told them it was just because I needed to take pictures for the blog. Oops.

One thing that I also do for them every week is make a new dessert. These kids are so awesome- they NEVER complain! Last night I made a carrot cake.

I love cooking healthy meals even though everything I make is now from scratch. It's worth it!

But what I love even more is that the kids come over every week and indulge this empty nester.

Have a great weekend y'all!

Chocolate/Peanut Buttery Goodness in a Ball

I had a couple requests for the chocolate peanut butter thingys I made for the kids Wednesday night.

Here it is:

Chocolate Peanut Butter Balls (recipe comes from Gluten-Free Baking Classics by Annalise Roberts, page129)

1/2 cup unsalted butter (I used organic, rolled butter)
18 oz smooth peanut butter (I used organic, unsalted, unsweetened)
3 1/2 cups confectioner's sugar (I used organic)
2 1/2 cups gluten free crispy rice cereal (Whole Foods carries this but you could probably use Rice Crispies)
16 oz semisweet chocolate, chopped (I used organic, unsweetened, dark)

1. Mix butter, peanut butter, and sugar together in large mixing bowl of electric mixer. Beat until creamy.
2. Add crispy rice cereal and mix until cereal is incorporated into dough. Chill until cold.
3. Form into 1 inch balls (rolling them into balls is easier when dough has been chilled--supposedly...I still had a time with this) and refrigerate 12 hours (I put them in the freezer because I didn't have 12 hours)
4. In a double boiler or microwave, melt chocolate and keep warm.
5. Dip balls into warm chocolate. Place on wax paper to cool. Refrigerate until chocolate hardens. Store in refrigerator in airtight container. Serve at room temperature or slightly chilled. Best when eaten within 1 week. 
6. Makes about 72

I served these with fresh strawberries and whipped cream and the flavors were fantastic together!



Looks like Deanie and NicholAss are still having fun in Park City--

It's time for FRIENDSHIP FRIDAY from Create With Joy.

Friendship Friday was designed to help bloggers meet new friends and comes with a question every week. This week's question is:

What has inspired you most this week? I'm gonna say it was the Spring Chick Challenge that inspired me most this week coupled with all the encouragement and supportive comments from all of you! There is no way I would be successful on this weight loss journey without y'all! OH- and BestSonInLawEVER (our chiropractor) and Birdie (our DD3 and athletic trainer) have come up with a running plan for me to follow! I'll begin updating on that after I try it out for a week or two! 

On the creative front, I can't tell y'all what inspired me because it may or may not be a gift for one of the lovelies or someone else.

Just click on the button above and head over to join in Friendship Friday. The linky will be up all weekend!  

I'm also linking up with ---friend and follow with Jan over at Midlife Parenting 

I

Have a terrific weekend y'all!

Balling with Sausage and Olives

This entire week will be spent shopping for and preparing the food for the oyster roast. I like to get as much prep work done as I can ahead of time so that I am not overly stressed on the day of the gathering.

Of course, we had to finish all the decorating too.

And the yard work.

And Christmas shopping.

Good grief. Whose idea was this anyway?! Yes. I know. Quit laughing.

Yesterday I rolled balls. Cheese and olive balls and sausage balls. And, because a couple of you requested the recipes, here they are:

Sausage Balls

1 lb. sausage (I used turkey sausage this year, organic with as little processing as possible-hotness level depends on personal preference)

1 lb. sharp cheddar (I am using extra sharp this year with NO DYE)

3 cups Bisquick (Bisquick now makes a gluten free baking mix so I used that)

Grate cheese and let soften, mix with sausage and Bisquick.  Roll into balls.  Bake at 350 degrees for 25-30- minutes. **I pre-make the balls every year and put them in the freezer until the day of the festivities. And I do not thaw them before baking. Seriously, I find that this works even better than cooking them without freezing. Of course, my mother has no difficulty doing it either way. ***I double this recipe and get over 200 balls.

Cheese and Olive Balls

1/4 lb sharp cheddar (I am using extra sharp with NO DYE)

1/4 lb butter, melted (I used butter from grass fed cows- and I will make another batch using Vegan butter)

1/4 lb all purpose flour (gluten free, of course)

You can add a little cayenne pepper for a kick if you like that sort of thing

olives

I mix the cheese and flour together first and then add the butter. Once mixed, shape dough around olive and roll into ball. Bake at 375 degrees for 15-20 minutes. ** Same story here with the pre-making and freezing. ***I quadruple this recipe and get about 120-140 balls.

The dough and the olives...

You kind of have to play with the dough to make it pliable before it will wrap around the olive...just pretend you're a kid playing with Play-Doh!

I put them in the freezer on a tray until they get hard enough not to get smushed when I put them in the zip locks!

AND NOW it's time for today's blogger participating in the ---

 TERI is celebrating Christmas with "Cowboy Style" this year. 

Stop by The Freshman Cook and see what she has rustled up, as they prepare 5 different food gifts "For the Cowboy in all of Us "!!

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