Monday was short. As far as work goes, anyways. After 2 morning patients, I was canceling the rest of my scheduled patients and heading for home by 9am. I just felt…horrible. Still do, honestly. 🙁
After a quick visit with my doctor, he has ruled out strep and thinks it’s allergies. Ugh. I had to chuckle a bit as I read Tracey’s post yesterday on allergies. They’re cruel and unusual monsters!! Allergies are new to me since moving to the south; I never had allergies when living in Chicago. And, I’m not enjoying them. At all.
Anyways, after my doctor’s visit and assurance that I didn’t have strep (phew!), I knew I couldn’t just waste the day sleeping or being a couch potato. Instead, I got to work on dinner for the night and breakfast for the week. 😀
Asian Chicken Orzo Salad slightly adapted from Weekly Bite
2 cups uncooked orzo, cooked according to box instructions
2 cups cooked chicken breast, chopped (approx. 1 1/4 lbs)
1 red bell pepper, chopped (I used yellow and orange)
1 cup sugar snap peas
1 cup edamame English peas (had them on hand)
1 cup asparagus, roughly chopped
1 cup carrots, chopped
1 cup broccoli
1 small can sliced water chestnuts, drained
1/4 cup toasted sesame oil
1/3 cup hoisin sauce
1/3 cup low-sodium soy sauce
1/2 cup rice vinegar
1/2 cup slivered almonds, toasted
Bring a large pot of water to boil. Once water is at a rolling boil, add bell pepper, snap peas, edamame/peas, carrots, asparagus, and broccoli. Boil for just a few minutes to blanch the veggies. Quickly remove from boiling water and set aside.
In a large bowl, combine orzo, chicken, and all veggies. Gently toss to combine. In a separate bowl, whisk together sesame oil, hoisin sauce, soy sauce, and rice vinegar. Pour sauce over pasta mixture and gently toss to mix through. Top with toasted almonds. Cover and chill until ready to serve. Yield: 10 servings (1 cup each)
Nutrition Information (per cup): 326 calories; 5.7 g. fat; 34 mg. cholesterol; 769 mg. sodium; 46 g. carbohydrate; 3.8 g. fiber; 20 g. protein
Coconut Carrot Cake Granola from Healthy Food for Living
1 1/2 cups rolled oats
1 1/2 cups puffed brown rice cereal
1/4 cup unsweetened applesauce
1/2 cup finely grated carrots
1/4 cup agave nectar
1/2 tsp coconut extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup chopped pecans
1/2 cup unsweetened flaked coconut
1/2 cup raisins
Preheat oven to 325º F. Line a cookie sheet with parchment paper.
Meaure the oats and puffed rice into a large bowl, set aside.
In a medium bowl, whisk together the applesauce, grated carrot, agave nectar, coconut extract, cinnamon, ginger, nutmeg, and salt. Whisk until very smooth.
Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer. Bake for 30 minutes. Remove sheet from the oven, stir the nuts and flaked coconut into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with raisins, and cool completely. Store in an airtight container. Yield: 9 servings (1/2 cup each)
Nutrition Information (per serving): 200 calories; 8.4 g. fat; 72 mg. sodium; 29 g. carbohydrate; 4 g. fiber; 3 g. protein
I lifted weights for 20 minutes last night while watching TV. Can’t say I enjoyed it as much as yoga, but I’m DOING what I DON’T!!!
I also started calorie-counting yesterday, as well as journaling my intake. This is the “X” factor in weight loss for me (and most others). I understand some people’s aversion to food journaling, but because I am highly proficient in calorie counting (hello, job!), it’s just a matter of doing it…and using it to find success. I’m feeling rather motivated to get the number on the scale moving in a downward motion, slowly…but steadily. 🙂
Question: Have you lost weight in the past? If so, what do you feel was your “X” factor in finding success at the scale?
And…how are you doing with your DO what you DON’T challenge goals? Thursday marks one week into April! Hope everyone is meeting their goals!
Trying to survive a JAM-packed schedule today. Ew 🙁