You know that moment where you sit back and think "damn, something needs to change". That's how I felt yesterday after measuring my body after a month of working out. My bicep went from 11.25, to 11.5, waist 33 to 32 and my hips stayed the same at 39. I would have thought that after a month I would at least see lower numbers, I also haven't lost any weight in the past month. What sucks about my situation, is that I still breast feed, I can't "starve" myself because I need to produce milk for my baby. I feel so discouraged, but I am not going to let numbers drag me down, I feel stronger, and better now that I am back at the gym. What I am going to do, is continue to watch what I eat with a fine tooth comb, I am going to be very specific as to what I eat, and limit consumption. I've done this before, I don't get why it's so hard for me right now, maybe because I have a baby. I recently purchased a Polar watch to accurately count the number of calories that I burn, that way I can monitor my physical activity. Well, off to meal plan. Wish me luck.
(First Mother's Day post to follow)
Monday, May 13, 2013
Sunday, May 5, 2013
Chicken masala
I came across Rachael Ray's chicken masala recipe on Pinterest, and thought wow this looks good. After reading off the ingredients, I began to think that I can easily do this, and I did, but I did it "Allie style". Her recipe had butter, rice, and heavy cream. So I substituted non fat milk, quinoa, and Brummell and brown, and also took out the water and parsley.
Ingredients:
2 chicken breast
1 cup white wine
10 oz baby Bella mushrooms
3 basil leafs
Salt/pepper
1/2 cup milk
Lite mozzarella
Suggested serving of Quinoa
1.5 tbls flour
Directions:
Cook chicken in oven at 350 till done.
While chicken is baking cook quinoa according to package and let sit in pot till ready to spread in dish.
Slice mushrooms, melt "butter" then add mushrooms. Cook for about 8 min in "butter". Sprinkle flour. Slowly add milk (temper as you add), then add wine with same technique as milk. Stir occasionally till thick.
When chicken is done, take out of dish and spread the quinoa in the dish you cooked the chicken in, place chicken on top of quinoa, and add the entire mushroom contents over the chicken. Top with cheese and place in oven for about 5 mins.
I have to say that this was the best dish I've made in a while, and 1 serving rings in at under 500 calories! Total score. Enjoy.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/no-recipe-zone-recipes/marsala-chicken-and-mushroom-casserole
Ingredients:
2 chicken breast
1 cup white wine
10 oz baby Bella mushrooms
3 basil leafs
Salt/pepper
1/2 cup milk
Lite mozzarella
Suggested serving of Quinoa
1.5 tbls flour
Directions:
Cook chicken in oven at 350 till done.
While chicken is baking cook quinoa according to package and let sit in pot till ready to spread in dish.
Slice mushrooms, melt "butter" then add mushrooms. Cook for about 8 min in "butter". Sprinkle flour. Slowly add milk (temper as you add), then add wine with same technique as milk. Stir occasionally till thick.
When chicken is done, take out of dish and spread the quinoa in the dish you cooked the chicken in, place chicken on top of quinoa, and add the entire mushroom contents over the chicken. Top with cheese and place in oven for about 5 mins.
I have to say that this was the best dish I've made in a while, and 1 serving rings in at under 500 calories! Total score. Enjoy.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/no-recipe-zone-recipes/marsala-chicken-and-mushroom-casserole
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