I got in 5 cardio and 2 strength workouts as laid out in the plan, including a great walk with Rob yesterday that included a bunch of uphill running intervals. I don't know that I'll ever be a runner but intervals are definitely an endorphin inducer.
Here are a few of the Self plan recipe reviews with photos~
In reality it was 180 calories (I weighed that wedge of cheese to make sure it was just 1 ounce) and I shared 1/3 of the apple with Rob. But it was a very tasty and satisfying snack that held me until a fairly late supper. That's a honeycrisp apple, by the way. They are back in season and they are spectacular.
Broiled Grapefruit and Almond-Honey Toast
Sprinkle 1 tbsp brown sugar over 2 grapefruit halves. Heat under broiler until sugar starts to bubble, about 5 minutes. Serve with 1 slice whole-grain bread, toasted and spread with 4 1/2 tsp natural almond butter and 2 tsp honey.
398 calories, 15.4 g fat (1.6 g saturated), 62.4 g carbs, 5.6 g fiber, 8.9 g protein
Brown sugar *and* honey? Really, Self? Really?!? /Tina Fey/ If you're weaning yourself off of Lucky Charms for breakfast, this might be acceptable but that much added sugar in the morning is completely unnecessary.
My version was a whole wheat English muffin toasted with the full 2 tablespoons serving of crunchy, unsalted almond butter and the segments of juice of a big, fat pink grapefruit with a sprinking of cinnamon on everything for 415 calories. More food and less sugar for 17 extra calories. I win!
I transformed this clunker into an amazing dinner soup for Wednesday night...
Egg, Beans and Greens
Sauté 4 cups kale in 1 tsp olive oil with 1 clove chopped garlic until soft, 4 minutes. Stir in 1 cup cannellini beans (rinsed and drained). Top with 1 sliced, hard-boiled egg, 1 tbsp grated Parmesan. Serve with 1 slice whole-wheat bread.
476 calories, 12.9 g fat (3.5 g saturated), 61.1 g carbs, 15.6 g fiber, 32.4 g protein
Unless they are poached or whisked into a gorgeous omelet I don't want eggs for supper and Rob is pretty much against eggs anytime after 12 noon. So, I replaced the eggs with two four ounce chicken breasts, seasoned and roasted them until done. I diced them up and put one into each bowl. I turned the greens and beans into a beautiful soup with sauteed onions and carrots and 4 cups of low sodium chicken stock. A sprinkle of cheese and it was a satisfying and homey supper that filled us up, we didn't even need the bread.
And finally a bit of food porn, this is the Grilled Steak with Mango Salsa and Grilled Flatbread from Cooking Light. KEEPER!
That's all for this lovely fall Sunday. I hope your week has been delicious and nutritious and your weekend, sublime.