One thing that has really motivated me was joining introPLAY which was kindly recommended to me by one of the lovely readers, thew8losschick. I can't thank her enough for sharing such a fabulous site.
I have been tracking every minute of exercise completed as well as hours slept, mood, soreness, stress levels, and hours worked. I love charts and graphs and I even "won" a couple of trophies (one for most hours of exercise on one week, one for the most introPoints in one week) and I'm working toward a milestone. I even got up the nerve to join an introLeague called "Fit and 40." Open to the public, we have group of 7 people on the verge of turning 40. The league is broken up into two teams and all the workouts entered makes up the rankings of each team and the players therein. I've been jumping between 1st, 2nd and 3rd place in my team (which is in 1st place) and it's really motivated me to do more and more each workout. The league runs for 31 days, so I'm going to keep at it.
I'm thinking of starting a Loves to Eat, Hate to Exercise League for the readers of this blog. We could run it for a month and challenge each other to get a leg up on summer fitness. What say you? If you're interested, please leave a comment to this post with your user name on introPLAY and when we have enough people, I will get the League going.
Last night's meal at Flip Burger Boutique was amazing, if you're in the Metro Atlanta area, I highly recommend it. The Turf and Earth burger (which was actually a patty made from mushrooms) and beet and goat cheese salad was the favorite of the night for me. My friends and I ordered 5 different burgers and 5 different sides so we could have a little sample of everything. The burgers are smallish, a bit larger than sliders, so it was enough food without going overboard. I've got my friend coming this evening and I'm really looking forward to it. I made my favorite shrimp dish of all time, Shrimp with Lemon Garlic Aioli which is so delish, I hope you all will try it.
Andra's Shrimp Salad with Lemon Garlic Aioli
One pound cleaned, peeled medium shrimp
In a bowl mix~ the zest of two lemons
2 garlic cloves, crushed
2T finely chopped sweet onion
a generous handful of chopped fresh parsley
1-2 tablespoons Old Bay (to taste)
1 teaspoon cayenne pepper
1T Coleman's English dry mustard
1/2 cup light mayo
Add shrimp and stir gently to combine. Add a bit more mayo, a tablespoon at a time if it's not saucy enough. Serve on a bed of fresh, crisp Boston lettuce and garnish with lemon wedges for squeezing. Keep chilled before serving.