here's the thing:
no matter how motivated a human being you are (and lately, i have been INCREDIBLY motivated), when you have to work for 14 hours+ in a single day, you're not gonna work out.
it's just not gonna happen, and ya know what? i'm fine with that.
it's enough of an accomplishment that i managed not to abandon my new eating habits entirely the second i stepped on set (sing to me oh breakfast truck replete with omlett bars and lunch eaten at 2am with 16 different starch options) that i'm not gonna beat myself up about the fact that i couldn't manage to fit in a work out in the midst of all the chaos.
it does make me a little nervous for the future when i'm going to be required to be on set for more than a week at a time, but i'll take my victories where i can get them...
besides, i bet if i was wearing a pedometer on any of my on-set days i'd find that i'd walked about 5 miles anyway.
this is me letting go of my guilt for not having worked out in a week, can't you tell?
anyway, i'm working on not beating myself up so much when things don't go exactly the way i planned, i'll let you know how that works out.
i'm also going to make a WW friendly chocolate cake tonight, because if i don't have something sweet and safe to eat during all of this Halloween candy nonsense i will surely find myself locked in a closet binge eating candy corn (god i love candy corn) and bargaining with myself about how many more miles i'll have to walk to keep eating the candy corn...
wish me luck!
-V
Thursday, October 28, 2010
Monday, October 18, 2010
Pork Tenderloin - Take 2
the other day i made a pork tenderloin and turned some of the leftovers into a delicious stir-fry. as i said, it was delicious.
Shrimp & Pork Stir-Fry over Cilantro Rice
serves: 1
points per serving: 8
Stir Fry
5 large shrimp (peeled, de-veined and diced)
1 1/2 oz pork tenderloin (cooked & diced)
1 cup broccoli (diced)
1/4 red onion (sliced)
1 clove garlic (thinly sliced)
1 tbsp fresh ginger (minced)
1 tsp olive oil
1 tbsp soy sauce
1 tbsp agave nectar
kosher salt
red pepper flakes
Rice
1/4 cup jasmine rice
2 tbsp cilantro (finely chopped)
kosher salt
for Rice:
place a large pot of water on to boil, season heavily with salt. add in rice and cook until rice is almost completely done. drain rice and place back in hot pot and cover with lid. let sit for about 10 minutes, add cilantro and fluff with a fork.
for Stir-Fry:
heat olive oil in a large skillet over medium heat. add ginger and garlic and cook for about a minute, don't burn it. add onion and broccoli and raise heat to medium high, season with salt and pepper flakes and sauté for a couple minutes. add shrimp and cook until they are pink but not completely cooked through. add pork and cook for another minute. add soy sauce and agave and cook until slightly reduced making sure the shrimp are cooked and the pork is heated through. serve over the cilantro rice.
Shrimp & Pork Stir-Fry over Cilantro Rice
serves: 1
points per serving: 8
Stir Fry
5 large shrimp (peeled, de-veined and diced)
1 1/2 oz pork tenderloin (cooked & diced)
1 cup broccoli (diced)
1/4 red onion (sliced)
1 clove garlic (thinly sliced)
1 tbsp fresh ginger (minced)
1 tsp olive oil
1 tbsp soy sauce
1 tbsp agave nectar
kosher salt
red pepper flakes
Rice
1/4 cup jasmine rice
2 tbsp cilantro (finely chopped)
kosher salt
for Rice:
place a large pot of water on to boil, season heavily with salt. add in rice and cook until rice is almost completely done. drain rice and place back in hot pot and cover with lid. let sit for about 10 minutes, add cilantro and fluff with a fork.
for Stir-Fry:
heat olive oil in a large skillet over medium heat. add ginger and garlic and cook for about a minute, don't burn it. add onion and broccoli and raise heat to medium high, season with salt and pepper flakes and sauté for a couple minutes. add shrimp and cook until they are pink but not completely cooked through. add pork and cook for another minute. add soy sauce and agave and cook until slightly reduced making sure the shrimp are cooked and the pork is heated through. serve over the cilantro rice.
________________________________________________
in other news, my weekend in the country was exactly as detrimental to my progress as i expected it to be but i've been training like a crazy person for my breast cancer walk (click here to donate if you haven't already) so things should even out this week. wish me luck!
-V
Tuesday, October 12, 2010
It Really Grinds My Gears...
so i went away to a friend's country house this weekend. obviously it was really lovely and i was super grateful to him for having me out but i have to tell you, i ate like shit.
the whole drive out he had been telling me about this Martha Stewart pasta dish he's been making recently involving pasta, shaved parmesan, poached eggs and brown butter. he was really looking forward to making it for me so i decided to be a good house guest and let him. i tried to modify it saying things like "i only need one egg" and "you can actually leave the brown butter off of mine" but he wasn't having it so 15 points later (i only get 32 in a day), there i was. yes, it was delicious.
the next day i was making dinner so i was able to make something i felt comfortable eating but not without having grilled cheeses for lunch first.
the day after it was spaghetti with meat sauce for lunch and cheeseburgers for dinner and long story short, if i break even on the scale this weekend i'll be happy.
i didn't want to put them out by asking for special food so i though i'd just try and make myself some supplemental things but went i looked around, there wasn't anything else to be had.
i guess next time i could say "i'm trying to be more mindful about what i eat these days" and bring food with me but frankly, i find that kind of embarrassing.
i did my best with portion control, and i don't feel TOO terrible about what i ate because it was all made with really high quality ingredients, but the fact remains that all of my meals for 2 and a half days were like once a week splurge meals.
i guess all i can do at this point is work out extra hard this week and move on but boy howdy do i feel like crap right now.
-V
the whole drive out he had been telling me about this Martha Stewart pasta dish he's been making recently involving pasta, shaved parmesan, poached eggs and brown butter. he was really looking forward to making it for me so i decided to be a good house guest and let him. i tried to modify it saying things like "i only need one egg" and "you can actually leave the brown butter off of mine" but he wasn't having it so 15 points later (i only get 32 in a day), there i was. yes, it was delicious.
the next day i was making dinner so i was able to make something i felt comfortable eating but not without having grilled cheeses for lunch first.
the day after it was spaghetti with meat sauce for lunch and cheeseburgers for dinner and long story short, if i break even on the scale this weekend i'll be happy.
i didn't want to put them out by asking for special food so i though i'd just try and make myself some supplemental things but went i looked around, there wasn't anything else to be had.
i guess next time i could say "i'm trying to be more mindful about what i eat these days" and bring food with me but frankly, i find that kind of embarrassing.
i did my best with portion control, and i don't feel TOO terrible about what i ate because it was all made with really high quality ingredients, but the fact remains that all of my meals for 2 and a half days were like once a week splurge meals.
i guess all i can do at this point is work out extra hard this week and move on but boy howdy do i feel like crap right now.
-V
Tuesday, October 5, 2010
Fall Flavors
i have a confession to make: i hate warm weather. i know, everyone is supposed to love summer but not this girl. give me a 65 degree day with a stiff breeze and i'm a happy camper. my favorite days are those where it's cold and cloudy and maybe a little gray but it's not gonna rain... heaven.
so you might have guessed that i'm quite pleased with our sudden turn towards fall here in New York? not only am i happy about, i think i may be responsible for it!
for the past few weeks, in an effort to will the season to change, i have been cooking all manner of hearty soups and roasts and braises and what have you. and finally, i think it actually worked!
so if you're not happy that the summer is over maybe you'll take this recipe for a quick Coq au Vin (chicken braised in red wine) as a peace offering!
Parsley Noodles
serves: 1
points per serving: 5
Ingredients
2oz pasta (any kind you like but flat things work best)
1 tsp butter
2 tbsp chopped parsley
kosher salt
pepper
Directions
cook pasta until done. toss with chopped parsley, butter, and salt & pepper.
Quick Coq au Vin
serves: 1
points per serving: 11
Ingredients
1 chicken leg (with skin and bone)
1 small carrot, diced
1/2 small red onion, diced
1 cup frozen peas
1 tsp olive oil
2oz red wine
2oz cognac
kosher salt
pepper
Directions
season chicken leg with salt & pepper. heat high sided skillet with lid over medium high heat. brown chicken on both sides and remove from pan. reduce heat to medium and add onions and carrots and season with salt & pepper, cook until wilted. add wine and cognac (don't light yourself/home on fire when you add liquor) to pan and reduce heat to medium low. return chicken to pan and cover. simmer over medium low heat for about 20 minutes. after 20 minutes remove lid and reduce sauce until thick and syrupy. once sauce has reached desired consistency turn off heat and stir in the frozen peas. cover until peas are heated through.
serve over Parsley Noodles and enjoy!
i was super hungry the night i made this so i ate it all myself but you could certainly use two separate pieces of chicken and make this serve 2.
-V
so you might have guessed that i'm quite pleased with our sudden turn towards fall here in New York? not only am i happy about, i think i may be responsible for it!
for the past few weeks, in an effort to will the season to change, i have been cooking all manner of hearty soups and roasts and braises and what have you. and finally, i think it actually worked!
so if you're not happy that the summer is over maybe you'll take this recipe for a quick Coq au Vin (chicken braised in red wine) as a peace offering!
__________________________________________________
 |
| Quick Coq Au Vin over Parsley Noodles |
Parsley Noodles
serves: 1
points per serving: 5
Ingredients
2oz pasta (any kind you like but flat things work best)
1 tsp butter
2 tbsp chopped parsley
kosher salt
pepper
Directions
cook pasta until done. toss with chopped parsley, butter, and salt & pepper.
_______________________________________________
Quick Coq au Vin
serves: 1
points per serving: 11
Ingredients
1 chicken leg (with skin and bone)
1 small carrot, diced
1/2 small red onion, diced
1 cup frozen peas
1 tsp olive oil
2oz red wine
2oz cognac
kosher salt
pepper
Directions
season chicken leg with salt & pepper. heat high sided skillet with lid over medium high heat. brown chicken on both sides and remove from pan. reduce heat to medium and add onions and carrots and season with salt & pepper, cook until wilted. add wine and cognac (don't light yourself/home on fire when you add liquor) to pan and reduce heat to medium low. return chicken to pan and cover. simmer over medium low heat for about 20 minutes. after 20 minutes remove lid and reduce sauce until thick and syrupy. once sauce has reached desired consistency turn off heat and stir in the frozen peas. cover until peas are heated through.
serve over Parsley Noodles and enjoy!
__________________________________________________
i was super hungry the night i made this so i ate it all myself but you could certainly use two separate pieces of chicken and make this serve 2.
-V
Saturday, October 2, 2010
Friday, October 1, 2010
Banana Bread
so this whole banana bread thing is pretty exciting for me because i have never fully developed a baking recipe all on my own so... kudos me!
as you can tell by the recipe it's super easy to make so you should definitely make one!
Better (for you) Banana Bread
serves: 12
points per serving: 4
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 medium sized bananas
2 large eggs
1/2 cup white sugar
1/2 cup brown sugar (loosely packed)
1/2 cup fat free vanilla yogurt (i like Stonyfield Farms)
1/2 cup no sugar added apple sauce (i like Mott's)
preheat oven to 350 degrees.
sift together flour, baking soda, baking powder and salt in large bowl.
in smaller bowl mash bananas using a hand mixer until almost completely smooth. add eggs, sugars, yogurt and apple sauce and mix until fully incorporated.
add banana mixture to flour mixture and mix until combined. do not over mix!
pour batter into greased loaf pan and bake for approximately 45 minutes or until a knife comes out clean when you poke the bread.
enjoy!
-V
as you can tell by the recipe it's super easy to make so you should definitely make one!
Better (for you) Banana Bread
serves: 12
points per serving: 4
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 medium sized bananas
2 large eggs
1/2 cup white sugar
1/2 cup brown sugar (loosely packed)
1/2 cup fat free vanilla yogurt (i like Stonyfield Farms)
1/2 cup no sugar added apple sauce (i like Mott's)
preheat oven to 350 degrees.
sift together flour, baking soda, baking powder and salt in large bowl.
in smaller bowl mash bananas using a hand mixer until almost completely smooth. add eggs, sugars, yogurt and apple sauce and mix until fully incorporated.
add banana mixture to flour mixture and mix until combined. do not over mix!
pour batter into greased loaf pan and bake for approximately 45 minutes or until a knife comes out clean when you poke the bread.
enjoy!
-V
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