Granted it's a figurative mountain - not a REAL fourteener that Colorado is famous for.
So, Internet, I've decided to lose 90 lbs. Yes, that was Nine Zero. I'm going to need some support from all of you over the next year+. I've lost 6 lbs so far (after 4 weeks) and am very happy about my progress so far. Four weeks ago I bought a BodyBugg. It's a small device that is like an armband but it tracks my steps and calories burned. I track what I eat and then enter it into a website that compares them. It helps me set goals based on my size and weight loss goal. I was already going to the gym at least five days a week to do cardio. Plus I had made a decision to go to yoga class at least once a week for a year. Once I had used the BodyBugg for about two weeks (and realized that I was burning enough calories), I had a friend meet me at the gym (she's a former trainer) and help me redesign my workout routine. For the past week and a half I've been going to the gym twice a day (before and after work). I now do my cardio in the morning and I lift weights in the evening. And I still go to yoga once a week.
Wednesday, July 29, 2009
Sunday, July 12, 2009
Yummy summer salad - this one is a keeper
Rice, Black Bean, and Corn Salad
Ingredients
1 cup cold cooked brown rice
1/2 cup cooked corn kernels
1/2 bell pepper, seeded and chopped
1 celery stalk, chopped
1/3 cup canned black beans, rinsed and drained
1/2 red onion, finely chopped
2 Tablespoons fresh cilantro, finely chopped
1/2 jalapeno pepper, seeded and minced
Dressing
2 Tablespoons red wine vinegar
1 1/2 Tablespoons fresh lime juice
1 Tablespoon Extra Virgin Olive Oil
1/4 teaspoon salt
In a large bowl, combine rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapeno.
In a small bowl, whisk the vinegar, lime juice, oil and salt. Pour over the rice mixture and toss to coat. Refrigerate, covered, until the flavors are blended, at least 1 hour. Makes 4 servings.
PER SERVING: (scant 1 cup): 119 Cal, 4g fat, 1g Sat Fat, 0g Trans Fat, 0mg Chol, 197mg Sod., 19g Carb, 3g Fib, 3g Prot, 21mg Calc.
Ingredients
1 cup cold cooked brown rice
1/2 cup cooked corn kernels
1/2 bell pepper, seeded and chopped
1 celery stalk, chopped
1/3 cup canned black beans, rinsed and drained
1/2 red onion, finely chopped
2 Tablespoons fresh cilantro, finely chopped
1/2 jalapeno pepper, seeded and minced
Dressing
2 Tablespoons red wine vinegar
1 1/2 Tablespoons fresh lime juice
1 Tablespoon Extra Virgin Olive Oil
1/4 teaspoon salt
In a large bowl, combine rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapeno.
In a small bowl, whisk the vinegar, lime juice, oil and salt. Pour over the rice mixture and toss to coat. Refrigerate, covered, until the flavors are blended, at least 1 hour. Makes 4 servings.
PER SERVING: (scant 1 cup): 119 Cal, 4g fat, 1g Sat Fat, 0g Trans Fat, 0mg Chol, 197mg Sod., 19g Carb, 3g Fib, 3g Prot, 21mg Calc.
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