Friday, December 30, 2011

Goodbye Trashy, Hello Classy!

Last trashy eating and drinking while lack of exercising of 2011! 

2012: New Leaf (again).  I am excited to be getting back into bootcamp and full of fear at the same time.  Gym beatdowns are the best worst things ever!  Excited for new food, new routine, and just the overall sense of near accomplishment! 

So far on the schedule:
January begins with 3 days of primitive camping with the oh-so-amazing and motivated boyfriend.  We'll have to hike and bike to and from our camp site with all of our supplies and survive on cliff bars and granola.  Boot camp begins just after my return to society. 
Come February, it's time to get rugged once again! 
March shows the possibility of the Gate River Run (assuming I've bought new shoes before then)
Should I survive 'til April, we'll be savages!

Needless to say, I cannot wait!  I'm hoping that the monthly goals will help keep me on track and bring back the six-pack! 

Alas, at the present, it is the end of 2011 and I must celebrate one more family Christmas function.  This means egg nog and yummy food.  It's my last pass of the year before kickin' my ass in gear!

Monday, December 26, 2011

Vegan Out on Christmas Cookies!

Delayed post to show off my wonderfully delicious vegan Christmas cookies!  I'm the furthest thing from vegan (no self control here, folks), but decided to try my hand at it for my friend Crystal's cookie exchange.  I heard there would be a real, live vegan there!  Unfortunately, she was a no show.  But my cookies were delicious and I will bake them again and again and again!

Vegan Chocolate Spice Cookies
1 1/2 cups flour + 1 tbsp
1 1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 tbsp cocoa powder
1/2 cup vegetable shortening (or vegan margarine--of which I had none, hence shortening)
1/2 cup brown sugar
1/4 cup dark agave nectar
1 tsp baking soda dissolved in 1 1/2 tsp boiling water
1/4 cup sugar

Whisk together the flour, ginger, cinnamon, cloves, nutmeg and cocoa in a small bowl and set aside.
Beat together the shortening (or vegan margarine) and brown sugar. Add the agave nectar and mix well. Add half of the flour mixture and the baking soda mixture and combine well. Add the rest of the flour mixture.
Chill, covered for at least one hour. Pre-heat the oven to 325 degrees.
Spoon dough into 1 1/2 inch balls, then roll each ball in the sugar.  Place on baking sheet 2 inches apart, pressing down lightly in the center of cookie with a fork or spoon.
Bake 13-15 minutes, until surfaces start to crack slightly

Straight from the oven they tasted amazing--like a ginger snap with a little more oomf.  Super easy, super recommended (even if you aren't a real, live vegan)!

Tuesday, December 13, 2011

Yummy Yummy In My Tummy!

First things first: Last week I was healthy about two days.  One of those days I ran a 5k with my sister (wearing 20 feet of Christmas lights).  The second day, I made THIS:

My oh-so-amazing boyfriend introduced me to the sauce, which was originally an gem.  However, being the overachiever that he is, he decided to spruce it up with all of the veggies we had on hand to make it even more delicious.  It worked, and I refuse to make it any other way now!  Rather than my normal go-to of whole grain pasta, I decided to use spaghetti squash instead (2 cups has only 40 calories HULLO!).  It's not every day I get excited for a dinner of only veggies, but heck, just writing about it has me drooling for more.  See below for instructions on how to recreate this goodness for your belly:

Spaghetti Squash: Cut spaghetti squash in half, remove seeds.  Place into a large pot of boiling water and let boil for 10-15 minutes.  Scrape out spaghetti strands with a fork.

Basil Pesto Pomodoro Sauce & Veggies: Spray pan with nonstick cooking spray or olive oil. Over medium heat, cook 1/2 cup chopped red onion, 1/2 cup sliced & quartered zucchini, 1/4 cup sliced mushrooms, 1/4 cup chopped green bell pepper, and 3 minced garlic cloves for about 5 minutes (until onion is tender).  Add a 14.5oz can of diced tomatoes undrained. Let simmer for 5 minutes. Stir in 2 tbsp pesto just before serving.

HECK YES!  Don't even try to act like it's not amazing.  It's amazing.

As for the other five days that I'd rather not delve too much into, well...yup.  I ate and drank like a chubbo.  I worked out like one, too. Curling the remote when I needed to change the channel.  Jogging to the fridge when my plate was empty.  Really engaging and contracting my ab muscles while trying to button my pants.  Alas, every day is a new chance to start over, and so I shall!

Sunday, December 4, 2011

New Week = New Chances for Success!

I'll give myself a C for effort last week.  As of yesterday, I was right at my 2 hour minimum exercise goal that I'd set.  Up until say, Thursday around 11:30PM, I'd eaten fairly healthy.  But then I split an order of fries with a girlfriend.  Luckily, I'd gone light on the calories earlier in the day to offset the 2 glasses of Malbec (and the fries I wasn't planning on) so it still technically wasn't overboard.  Friday was a whole 'nother ballgame with 6 glasses of red wine and 1/2 a calzone.  And that is why I decided to restrict my drinking to just two days a week, max.  To make up for it, I hit the pavement for a four mile run yesterday.  I didn't intend to run that far, but found I suddenly had very good motivation to just keep going. 

So here we are at Sunday.  The end of week one or the start of week two (I'm not really sure).  I was craving a yummy breakfast and with the help of a quick Google search, came out with this little number:

At first glance we aren't looking healthy.  BUT I LOVE Eggs Benedict!  Probably because it's not healthy.  Google took me to Eating Well's healthed-up version of the creamy, buttery sauce.  I healthed it up even more by using unsweetened almond milk mixed with lemon juice instead of buttermilk.  I'll be making this again, slashing the salt measurement in half to cut down on sodium--it really doesn't need the amount called for.  

I didn't have any english muffins on hand so I subbed 1/2 of a whole wheat pita, topped with 2 slices of tomato and baby spinach.  Even including the bacon, we're only looking at around 350 calories, 14g fat, and 20g protein.  Not 100% ideal on the fat front, but with all that protein, I don't think I'll be in the mood for a big, big meal for a few hours.  And heck, there's always the ability to sub with Turkey Bacon or forgo the yummy stuff altogether (if you wanna be crazy like that).

Now that breakfast is over, I'm looking ahead to what else is in store for this week: Spaghetti Squash with Basil Pesto Pomodoro sauce for a healthy belly, Park Plyometrics and Hardcore Yoga for a healthy bod, and a bit of Reading, Writing, and Painting for a healthy mind. Ready, Set, GO!