Brrr! It’s cold out there. Silver lining: the more time spent in the tundra, the more calories that die. I’ll take that.
The holiday break is officially over, and I’m back at work. That means hours on end spent in front of a computer, so I’m shuffling in some self-interest between projects and assignments:
- Update cache of recipes on My Fitness Pal
- Start logging again on My Fitness Pal
- Engage regularly on DietBet — I’ve added two Kickstarters to get me back on track in general, as well as in my 2-month-old Transformer bet!
- Pay extra attention to Jiminy and move dat azz as soon as the red bar of doom appears
I’m also focusing on two goals:
- SCALE: Lose 12 lbs this month. It’s ambitious, but do-able. That’s the tagline of my weight-loss game, so here we go. I’ll more than win my two Kickstarters if I meet this goal, and I’ll have salvaged my chances at winning my Transformer.
- NON-SCALE: 250,000 steps this month. That means I will have to get myself back into the gym. In January. With all the (other?) Resolutioners. HELL.
I struggle more with this whole process when I don’t enjoy my meals, so I’m re-embracing souping as I have for the past two winters. This week, it’s my grandma’s beef, bean, and barley soup for dinner (with a heaping side of steamed broccoli). Breakfast is a Whole30-compliant egg casserole featuring sweet potatoes, spinach, and ground meat (I usually use turkey, but went with beef this time because the organic stuff was deeply discounted when I did my grocery shopping for the week); lunch is a Crock Pot balsamic chicken (my balsamic is infused with fig — yum!) with tomatoes, onions, and spices; AM snack is an apple with sugar-free almond butter; PM snack is carrots and raw almonds. I haven’t re-checked the labels of what I used to prepare the chicken, but I do know that breakfast and my AM snack are entirely free of added sugar, as are my PM snack and dinner, so this week’s meals are very low in sugar, if not entirely sugar free. Just what the doctor ordered to start getting this thing back in check.
FUN COOKING TIP OUT OF ABSOLUTELY NOWHERE: Did you know you can regrow green onions? Just save the roots once you’ve used the onions, and stick them in a glass of water on your kitchen counter. Within 10-14 days, you have new onions that are ready to use. You should change the water once every 3-5 days, and ensure that the roots are below the water, not tipped sideways. This may mean you have to hold them in place for a minute or two when you first put them in the glass of water to regenerate, but they’ll be good to go totally on their own after that. I’ve never tried to regrow them a third time after regrowing from the roots once, but I’m going to try that after I re-use my currently regrowing green onions next week. Maybe I’ll report back, maybe I’ll completely forget I randomly shared this tidbit.
Stay strong, mission partners!