In all honesty, this past week I wasn’t as diligent as I should have been in terms of tracking my food intake, limiting my alcohol consumption, and working out. I saw some success last week and that made me slack a little bit. Dolvett on Biggest Loser would be disappointed, and I would not want to disappoint that specimen of a man. Luckily, I was still good enough that I saw some losses. This is inspiration to get back on track, not slack off:
In the last 7 days:
Hips: -0.8 in
Bust: -1 in
Waist: -0.5 in
Thighs: -0.25 in each
Total: -2.8 inches
Also, check out this tumblr: Reasons to be Fit. Very inspiring for anyone who’s looking for a reason to be fit.
As some of you may know, in my journey to lose weight, get healthier, and become more fit I’ve decided to stay away from the scale. I weigh in once a month just to have a rough idea of where my weight is, but other than that I don’t pay too much attention to the number. As I continue to lift and work out, my body changes while the number on the scale often won’t. Instead of continually weighing in and being discouraged that the number isn’t moving, I’ve decided to base my successes off measurements. That being said, in the past 3 weeks, my measurements have changed as follows:
Arms: -1.25 inches each
Hips: -0.5 inches
Waist: -2.5 inches
That’s 5.5 inches off my body. I call that a success! Who cares what the number says.
Flax. I see it everywhere and have no idea what to do with it. The only time I tried to put it on something was because I heard it was “the healthy thing to do” and I put it on yogurt and it was gross. Almost as gross as that one dinner I made a few months back.
Recently, though, I was looking for a low-carb pizza crust recipe and I came across a recipe for a flax seed pizza crust. It seemed intriguing, and I felt like I was ready to give flax another chance. So I did a little research on flax and its health benefits. Turns out there is a LOT of info on why it’s is so good for you, so I went ahead and made the crust last night. If you go into this recipe thinking the crust is going to taste the same as regular pizza crust, you’ll be sorely disappointed. Instead, the flax has its own unique texture and flavor that suits pizza toppings very nicely. I did load up my pizza a liiiitle too much and the crust got soggy as a result, but if you put the normal amount of toppings (i.e. sauce, cheese, maybe one other thing), you should be fine.
I must admit, I love Chinese food. Chinese food, however, does not usually love me back. It doesn’t love my thighs or my love handles or the number on the scale. It doesn’t love my skinny jeans, and it certainly doesn’t love the bikini I want to wear this summer. The pain of this unrequited love has left me only one option: to try to make my own healthy version of Chinese food.
Am I aware that this will taste absolutely nothing like the deliciousness that is real Chinese food (or at least Americanized Chinese food I get down the street from Fortune Panda)? Yeah. I am. But that’s ok. The hoisin sauce in this recipe almost makes me feel like I’m eating Chinese food, so it holds my cravings over for now.
This recipe is also perfect for a weeknight meal as the majority of the ingredients are already chopped and prepped for you. Took me 20 min to make total. Perfection.
1 package of Nasoya Light Firm Tofu, cut into 1-inch chunks
2 cups packaged coleslaw mix (shredded cabbage and carrots)
2 cups fresh mushrooms, sliced
1 red bell pepper, sliced
1 garlic clove, minced
1 tbsp ginger, minced
2 tbsp low-sodium soy sauce
a couple medium sized, low-carb tortillas (only if you want – I didn’t use them)
jar of hoisin sauce
Heat up a skillet or stock pot over medium high heat. Add a quarter inch of vegetable broth and add tofu. Continue to add broth as it evaporates. Flip tofu after a few minutes, when it’s starting to look golden brown.
After tofu is golden brown on both sides, remove from pan and put aside on a plate
Add another splash of vegetable broth and add all of the vegetables. Let vegetables cook over medium-high heat until crisp-tender (oxymoron, I know, you get it). Continue to add broth as it is needed to keep steam rising from the bottom of the pan. The steam will cook the veggies
Remove vegetables from heat and add soy sauce to taste (roughly 2 tbsp)
Spoon vegetables onto your plate (or into your tortilla) and place some tofu cubes on top.
Top vegetable-tofu mixture with about 2 tbsp hoisin sauce (or however much you’d like)