Healthy Eating, week of January 8

OK...this week<br><br>
Today - 201<br>
Last Week - 204<br>
Loss - 3<br>
Goal - 160 (or so)<br><br>
The scale said 201. Then a little later, it said 202. I'm sticking with the 201. <img alt="smile.gif" class="bbcode_smiley" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
I had a difficult week. Frustrations, stress etc. Plus, I had hoped to lose more, because I thought last week's number was due to a lot of extra "crap" in my system. I know, I know. 3 pounds is good.<br><br>
But I've decided to take 3 full days off from the gym, and that "scares" me a bit.<br><br>
I did the brace yesterday, and it was a little unpleasant.<br><br>
First off, I know from before, it slides down a lot. This isn't normally an issue when I'm running or walking outside, I can just stop and pull it up. But, on a treadmilly, that's a little more problematic. So, I put it on really tight. And that was mega uncomfortable, and really restricted my knee bending. it would have been really bad if I had been running.<br><br>
I only did 2 miles, and it didn't feel good (although it was better closer to the end than at the beginning). Knee didn't feel good at all.<br><br>
However, it feels a lot better today than it has in a while. Maybe because of the brace, maybe not. It might just need more time.<br><br>
So, I figure I just have to bite the bullet and stop the power walking for 3 days. Not even sure about the bike. I guess I can lift, as long as it's all above the waist.<br><br>

OK, as promised, my Minestrone recipe. I make it in a Crock Pot. A LARGE Crock Pot. It makes 7 quarts. I assume it would work in a pot on the stove with no problem.<br><br>
4 - 14.5 oz cans Low Sodium Vegetable Broth<br>
1 - 28 oz can diced tomatoes<br>
1 - 28 oz can crushed tomatoes<br>
1 - 14.5 oz can kidney beans with liquid<br>
1 - 14.5 oz can cannellini beans (white kidney beans or navy beans or great northern beans) with liquid<br>
1 - 1 lb package frozen Italian Style Green Beans (the flat, wide kind)<br>
2 - stalks celery chopped<br>
3 - carrots chopped<br>
1 - medium onion chopped<br>
1 - large potato cubed<br>
1 cup cubed zucchini (green squash for you purists)<br>
2 cups sliced cabbage (bagged cole slaw mix is OK)<br>
3 cloves crushed garlic<br>
1 1/2 tsp each oregano, thyme, basil<br><br>
Cook on low for 8 hours (or so)<br><br>
Optional: About 1/2 hour before serving, make some pasta of your choice to put some in the soup...<br><br>
Serve with some nice crusty multi-grain bread...yum<br><br>
This freezes well, and makes a ton. It has GOT to be low cal, high fiber, although I've never added it up. Also, if you wish, you can get sodium free tomatoes and beans<br><br>
Tomorrow...my (well, it belongs to Whole Foods) Lentil Chili recipe...then my wheat berry chili recipe, then my "garden" chili recipe...<br><br>

<div class="quote-container" data-huddler-embed="/t/76097/healthy-eating-week-of-january-8/25#post_2025628" data-huddler-embed-placeholder="false"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>RaisingArizonainNH</strong> <a href="/t/76097/healthy-eating-week-of-january-8/25#post_2025628"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif"></a><br><br>
Tech  tee- your  recipe sounds good.   My Dh doesn't like celery much either  so I don't put much in most soups etc.    One kid doesn't like beans so I use  pink lentils which are smaller and easier to "dissappear" into the soup!<br><br>
  I haven't made the no food after 7;30 test the past two nights... yet I still am okay with it as  Wednesday was a budget hearing in town that blabbed on till almost  9:30 and I never had eaten dinner.. so I ate that and went to bed. Last night we ate early but I succumbed to a bowl of shredded wheat at  10;30 - I felt hungry. SO in all my "boredom" eating has been out the past 3 nights .. which I'll take for a start.<br><br>
 I got us a Wii finally and  it looks like it will be a fun way to keep moving at  home on non- boot camp days.</div>
</div>
<br>
The problem with pink lentils is that they really DO disappear. That is, if you cook your soup more than a few hours.<br><br>
My lentil soup recipe, you only cook it for an hour max.

<div class="quote-container" data-huddler-embed="/t/76097/healthy-eating-week-of-january-8/25#post_2025680" data-huddler-embed-placeholder="false"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>jebba</strong> <a href="/t/76097/healthy-eating-week-of-january-8/25#post_2025680"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif"></a><br><br>
Yeah, this week was not so good.  I went out with frinds for lunch twice, and mr jebba brought home a pizza last night.  I think will go ahead and track for at least a week to try to get myself back on the rails.  Exercise has been great.  Calories, not so much.</div>
</div>
<br>
Maybe Mr. Jebba should knock it the hell off! <img alt="smile.gif" class="bbcode_smiley" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
In my house, we have the "benefit" of both of us being on a diet, so, crap doesn't usually enter the house unless its for the kids. Daughter # 1 is going back to school tomorrow, so, that will eliminate some of the junk food.<br><br>
Problem is, Daughter # 3 likes to bake. Fortunately, I don't like dessert that much. And, fortunately, she hasn't had any desire to bake bread. (although I make bread from time to time)<br><br>
I'm made some mean, lean, biscotti the other day. Pretty easy, and only like 70 calories for 3 pieces! Actually, I got it from the Mayo Clinic DASH recipe collection, which I'm trying to follow...<br><br>
Heck, here it is...instead of a non-stick pan, I used parchment paper (that stuff is awesome)<br><br>
Recipe: Almond and apricot biscott<br><br>
3/4 cup whole-wheat (whole-meal) flour<br>
3/4 cup all-purpose (plain) flour<br>
1/4 cup firmly packed brown sugar<br>
1 teaspoon baking powder<br>
2 eggs, lightly beaten<br>
1/4 cup 1 percent low-fat milk<br>
2 1/2 tablespoons canola oil<br>
2 tablespoons dark honey<br>
1/2 teaspoon almond extract<br>
2/3 cup chopped dried apricots<br>
1/4 cup coarsely chopped almonds<br><br>
Preheat the oven to 350 F.<br><br>
In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until the dough is well blended.<br><br>
Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log 12 inches long, 3 inches wide and about 1 inch high. Lift the plastic wrap to invert the dough onto a nonstick baking sheet. Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the oven set at 350 F.<br><br>
Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices 1/2 inch wide. Arrange the slices, cut-side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container.<br><br>
Serving size: 3 cookies<br><br>
Calories 70<br>
Total fat 2 g<br>
Saturated fat trace<br>
Monounsaturated fat 1 g<br>
Cholesterol 16 mg<br>
Sodium 21 mg<br>
Carbohydrate 11 g<br>
Fiber 1 g<br>
Protein 2 g<br>
Potassium 79 mg<br>
Calcium 18 mg<br>