I am not a failure. Even if a workout plan or nutrition plan fails to work for me, or fails to work in the manner I expected, I am not a failure. Because I'm trying. I may not be the fastest runner, or the best veggie-eater, or the best at saying no to that piece of chocolate fudge candy. But I am running circles around my former self. I have made many sacrifices in my life for various reasons - some were logical and some, in the words of the late Leonard Nimoy's Mr/ Spock were "Illogical." Not all sacrifices end up being bad either.
I sacrificed my figure to have 3 beautiful children. I sacrificed what was left of my marriage to raise those beautiful children. And I sacrifice daily to ensure those beautiful children are happy, healthy and know they are loved. All logical sacrifices. Some sacrifices are hard (4 hours of sleep anyone?) while others end up being a better choice in the long run. Some sacrificial choices are made for you and some you have to make yourself. Those you have to make yourself are usually the hardest to make, but often the most rewarding.
I upped my 5K training distance to 1.5 miles this week with a goal to get that mile and a half finished in under 20 minutes. Monday night, I accomplished 20:01 and last night, I made it in 19:36 but I was panting and pouring sweat afterwards. Regardless, I headed straight downstairs to the weight-lifting machines and went on about my routine. It was hard work after all that running, but I powered through it without complaint and even though it took me a little longer to complete some reps, I managed. I also managed 20 leg raises, with extreme effort on the last 5. I am proud of the way I am powering through, even when it hurts, when I'm shaking and when my mind tells me I can't go on. I just...do.
As far as food this week, the evil Valentine's clearance candy is haunting me and I am not making the best choices regarding it. I have had my fair share, but I am ticking off yellow containers for every 4 pieces of candy I eat, so I AM paying a price for it. Just in time for the rest of it to disappear, Easter candy will be upon me. There is no such thing as a no-candy household with 3 kids who get visited by every fairy, sprite and magical creature known to man. I am going to have to strengthen my resolve or I may never eat rice again!
Speaking of rice, I am finding that it is kinda fun to come up with new and exciting recipes to sate the cravings that do hit me pretty regularly. Even though this isn't my spin on the 21 Day Fix rollercoaster, it's no easier to combat the mac and cheese, cinnamon rolls and cake cravings. I CAN make alternatives though and make them count a little better, like this chicken pot pie substitute that I thoroughly enjoyed (and kept the leftovers!).
Quinoa Chicken Pot Pie
1/4 cup flour
1/2 cup milk (I used almond)
1 cup chicken or veggie broth
4 cups mixed veggies (I did 1 cup of mixed veggies, 1.5 cups of extra green beans and 1.5 cups of extra carrots)
3 cups shredded or diced chicken, fully cooked
Chicken seasoning (I used Mrs. Dash with the black lid)
2 cups cooked Quinoa
1/2 cup shredded cheese
1 egg
Preheat oven to 375 degrees and spray a 9x13 dish with nonstick coconut spray.
For the filling:
Heat 2 teaspoons of olive oil in a medium skillet. Add in 1/4 cup flour (can use whole wheat, I used gluten-free rice flour. I am going to try coconut flour next time.) and stir to brown. Add in milk and stir to combine. Heat over medium heat until thickened, then add in broth and stir to combine. Bring to gentle boil, turn down and simmer at least 15 minutes. After simmering, add in chicken and veggies and stir to coat everything. Pour into baking dish and set aside.
For the "crust":
Mix together egg, cheese and quinoa, stirring to combine. Drop by spoonfuls over the top of the filling and pat down into a flat "crust."
Bake at 375 for 45 minutes or until crust is browned and solid to the touch. Let sit for 5-10 minutes to cool. Makes 4 large servings.
Each serving contains: 1.5 yellow, 1.5 green, 1 red and 1 blue.
Tomorrow is Fiesta Friday around here and we are making the filling with 93/7 ground beef. I will be putting this inside rice paper wraps with a little bit of cheese and pan-frying to crisp the outsides, then dipping in salsa. I will likely also have the rest of my plantain chips with some refried beans. One of my FAVORITE new side dishes with Mexican food. What's even MORE fun?!? I have a package coming tomorrow! In that package will be a chip maker (thinking plantain, sweet potato and apple to start), a Vegetti (going to try to make carrotn "pasta" with a pesto sauce) and.... my DEHYDRATOR. I am incredibly excited it's just crazy. Planning to make homemade jerky, raisins, dried strawberries (they're in season - YAY!) and maybe some Kale chips to start with pumpkin chips planned when I can get my hands on a pretty pumpkin. Might even try some squash and/or zucchini chips. Those would be good dipped in some hummus.
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