Tuesday, February 1, 2011

Week #2 - Jumpstart

Monday, March 15, 2010

Week #1 was tough, but I feel it was a success. First, I feel better which is most important. Second, I lost 1.6 pounds this week which is the first time in 3 weeks that the scale went DOWN!!

Step #1 - Logging food. I logged everything I ate, every day except for Saturday. I met my 1500 calorie goal for 4 days, only slightly exceeded it for 1 day. Sunday I did get closer to 2000 calories because I had a rum drink that pushed the limit, but as long as I don't do that every day, I should be okay. On Friday, I took one of the metabolism tests where you breathe into a machine for 10 minutes and it tells you how many calories you burn in a day. I burn over 2000 without exercise, so that is good. I just can't let myself use that as an excuse to cheat!!

Step #2 - Stay in for lunch two days a week and exercise. I stayed in on Tuesday & Wednesday and used the elliptical machine. This week, I have scheduled Tuesday & Thursday. This step is very cut & dried, but probably the toughest one for me. I was proud of myself for doing it and I am 1/8 done. :thumbup:

Step #3 - Get a personal trainer & meet twice per week. I met with my new trainer twice last week, Wednesday and Friday. Unfortunately, Wednesday was more of an introduction, so we didn't work out much that time. Still, I'm on track!

So, I went to Jazzercise Tuesday & Saturday, I trained with my trainer on Saturday, and I used the elliptical on Tuesday and Wednesday.

Total exercise for the week: 4 hours. Good, for sure, but this week my goal is 6 hours. My 2nd fill is schedule for Monday and I'm starting to get hungrier, so if I could lose a couple of pounds this week...that would be super!!

A friend of mine from LBSG (LAP-BAND® Support Group) gave me a recipe for enchilada chili that is super awesome! I made it last night and my (skinny) friend and I both gobbled it up.

Enchilada Chili

1 lb lean ground beef (however, I use Turkey ground white, and when I fry it up I put in about a cup of Beef Broth. The meat will absorb the broth)
1 medium chopped onion ( I also put in a 1/2 of a green or red pepper)
1 can rotel diced tomatoes (mild or hot) undrained
1 can enchilada sauce (red)
1 1/2 cups of green gaint corn ( I use the Mexicali corn)
1 can chili beans in sauce undrained ( I use Bushs chili beans, I also add a can of black beans)

cook beef or turkey with the onions over med heat for 5 to 7 mins till brown. Stir in tomatoes, enchilada sauce and corn into the beef or turkey boil, reduce heat and simmer for 10 mins. Then stir in beans and cook for 5 to 8 mins. stirring occasionaly. When I serve I put some low fat cheese on the top and add some salsa.
This makes about 4 servings 1 1/2 cups. Since I measure out a cup I get more.
Nutrition per serving
Calories 380, total fat 15g, sodium 1440mg. Total carbs 38g, Fiber is 8g and Protein 29g.

Here's to a great week!!

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