Sunday, October 3, 2010

Self Goal Challenge: Week 1 Wrap-Up

Happy Sunday! It has been a good week, I feel good and the bloat is gone. It's tough coming off vacation and getting back to the real world and this plan has been just the thing to get me focused back on healthy eating and daily exercise. Other than the breakfast fail the other morning, after which I was pretty much hungry all day, I haven't been hungry at all, in fact, very satisfied.

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~

Friday's snack...

Apple and Brie
Cut 1 apple into wedges and serve with 1 oz Brie.
150 calories, 8 g fat (5 g saturated), 14.8 g carbs, 2.5 g fiber, 6.2 g protein



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.

Saturday breakfast...

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!


I'll be back in the week with some "New Goodie" product reviews and more from the Self Goal plan. The comment area has been quiet, so if there is anything that you'd like to see on the blog or would like me to cover, shoot me a comment and I'll see what I can do.

That's all for this lovely fall Sunday. I hope your week has been delicious and nutritious and your weekend, sublime.

3 comments:

  1. Good to see you get right back on track after your awesome vacation! Your food looks wonderful. I like how you take their recipes and mix 'em up to your own tastes and preferences! Keep up the good work!

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  2. Your dishes look delicious. I'm with you on the apples of the season. I eat fresh apples all year long but they're really only great in the fall. One a day ... at least.

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  3. I love apples and cheese! That's my favorite snack.

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