Today’s weight: 162.5
Starting weight: 184
Weight loss to date: 21.5 pounds
Wednesday night exercise: 35 minutes of brisk walking
The one thing I promised I would do on this blog is be honest. Today, I’m spilling my guts. The last few days I have been fighting with myself over diet and exercise. I could not be more tired of watching what I eat and working out. I have really had to push myself lately and if it wasn’t for this blog and my weekly series piece, I’m not sure how dedicated I would be to losing weight. I am making “No Excuses” when I say–I have burnout! I think we all fall victim to it at some point. I feel like my life is guided by my calorie app. My head seems always buried in my phone logging foods I don’t even really want to eat. If I skip exercise then I feel guilty about it. It is not uncommon to get frustrated or burned out on diet and workout. It is very difficult to get motivated some days. I feel like I have this very short piece of rope and a very large mountain to climb. When you are young and thin you never think about facing weight gain when you get older. Then one day life hits you, you look down at the scale, and there it is–the truth in big bold digital numbers. I don’t want my frustration to throw you off your game plan but I can’t honestly blog today without saying what is on my mind. Sure I will move past it but I want you to know you are not alone. I too face days where it is difficult to shovel one more bite of low-calorie food in my mouth. I have food cravings just like everyone else. And water? Nope I have no desire to drink 8 glasses a day. I swallow down as much as I can but I would replace it in a heartbeat with a fizzy soda. Then I think I don’t want to gain back those 21 pounds. I know it is just a phase I’m going through and it will wear off but today, right now, it feels never-ending.
I’ve attached an article to today’s blog that will hopefully help us all get motivated again. Give it a read. I think you will pull something from it.
How to Move Past Burnout and Stick to Your Exercise Plan
Remember a week or so ago I blogged about a mystery food I was going to try. I never could find the food here so I ordered it off the internet. I don’t know if it was the particular brand or my weak stomach but oh my goodness it was nasty! I wanted to try these tofu type noodles (no carbs, no calories, no guilt. no wonder! they sent my gag reflexes into overtime). The noodles come packaged in some kind of fishy smelling water. You open the bag, wash the noodles and cook them. Allegedly when you put your spaghetti sauce on top it seeps into the noodles and gives them an authentic taste–not so much. I managed to take one bite before sending the bag to the trash can. Maybe I should have read the reviews. Perhaps you know of a brand that tastes just like good old-fashioned starchy noodles. If so, please share 🙂
I love peppers! I found out through Dr. Howard they are high in potassium and can help with leg cramps. I’ve got a delicious recipe to share with you. It is high in fiber and good on calories. Hope you enjoy!
Have a great day everyone!
Stuffed Poblano Peppers
What You Need
4 poblano peppers
1 cup uncooked brown rice (or 4 cups of any cooked grain)
1 1/2 cups salsa
1 15 oz. can of black beans
1 1/2 cups frozen or canned corn kernels
3 green onions (optional)
1 teaspoon cumin
1 teaspoon chili powder
Cayenne to taste
Salt and freshly ground pepper
Shredded cheese (we used a Mexican blend)
Chopped cilantro for serving (optional)
What To Do
1 Combine 1 cup uncooked rice with 2 cups water. Bring to a boil, then simmer according to package instructions. (Or, prepare the rice or grain ahead of time.)
2 While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves! I learned this the hard way (don’t ask).
3 Place the peppers in a baking dish skin side up. Broil about 7 minutes, then flip the peppers and broil 7 minutes more.
4 Chop the 3 green onions (if using), and drain and rinse the black beans.
5 In a large microwave safe bowl, combine: beans, onions, 1 1/2 cups salsa, 1 1/2 cups corn, a bit of the shredded cheese, 1 teaspoon cumin, 1 teaspoon chili powder, a couple dashes of cayenne (if you like it spicy!). Season with salt and pepper to taste. When the rice is finished, combine with the filling.
Note: Remember that quantities and ingredients are all to taste, so feel free to adjust as needed!
6 Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice.
7 Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1 1/2 to 2 minutes.
8 If desired, garnish with chopped cilantro and serve with sour cream.
Alternative oven method: Preheat the oven to 400°F. Follow Steps 2, 4 and 5 above to prepare the peppers and filling. Then bake until the peppers are tender and browned, around 25 to 30 minutes.