January Nike+ Fuel Points: 87% Goal Hit Rate

Although my throat is a bit scratchy, I did stay up tonight to walk around to meet my Nike+ Fuel point total for the day. It's kind of amazing when you look at the total numbers. In the past month, I walked from Dayton and back (in miles) and burned 40,709 calories. :)

Next month, I'm going to shoot for 100%! 

(My outliers for the month where January 12 when I went went crazy moving stuff around my storage area and January 25 when we had really bad weather and I felt really bad.)

Typical Lunch at Work

This is an example of a typical lunch at work. Homemade split pea and vegetable soup with hummus and carrots. 3 hours later, I had a blood orange and low fat Greek yogurt. I was not at all hungry that afternoon. It was a bit lighter as I was anticipating having a bigger dinner.

Three Happy Thoughts

Inspiration today:

1. I'm down one belt buckle size on my belt
2. I was told that I look skinnier in the face
3. One of my normal sweaters is kind of hanging on me. Looks big. I feel fat and bloated, but clothes are beginning to fit looser

Week 3 Weigh-In: Down 1.2 lbs

I'm down another 1.2 lbs this week on The Plan. For a total of 5.2 lbs since 1/7/2013 when I officially started. I should feel good about that. What I like about The Plan is that it is something I can live with for the next 2-3 months; it is sustainable.

What went well

- I stayed on the plan
- I felt good, was rarely hungry. My portions were in control

- My alcohol consumption is very low. Sensible snacks, not so many carbs

- I muddled through 3 weight lifting workouts
- I was better about getting enough sleep

What needs improvement

- Stay at 32 pts. Don't overeat!

- Get a full 8 hours of sleep each night
- Meet the 3,000 Nike+ Fuel point goal every day

Recipe: Split Pea and Vegetable Soup

Bean soups are great in the winter and they are well suited for dieting. I made this soup tonight. Yes, cooking for the 3rd night this week and it's only Thursday. :)

It's a pretty inexpensive soup. I figure about $4 including the mushrooms which add a little extra flavor and interest. I separated the soup into 5 containers which I will heat up in the container and consume.

Ingredients
1 bag Goya green split peas (16 oz package)
1 potato shredded
2-3 cloves garlic
6-8 cups vegetable stock

1-2 Tbs extra virgin olive oil
2 finely chopped jalapeños
2/3 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
2/3 cup copped zucchini
8-10 corsely chopped mushrooms
salt, pepper, red pepper flakes to taste

Directions
1. Sort and rinse peas and soak overnight or at least 8 hours.
2. In a 6 to 8 quart pot combine the split peas, potato, garlic and vegetable stock
3. In a frying pan, sprinke extra virgin olive oil and sauté the jalapeño, celery, onion, carrot, zucchini and mushrooms for 4-5 minutes until slightly tender.
4. Add sautéed mixture to beans and cook until the peas are soft

Garnish ideas
- croutons
- dab of sour cream
- parmesan cheese
- sliced hard boiled egg

Self visualization

So, I walked by the pool this afternoon on a puppy walk (in 11 degree weather.) I had a warm feeling, thinking about the pool being crowded with attractive, mostly 30 something residents of the complex.

I thought of myself with them, with a flat stomach. I could actually see myself skinny. I'm going to make this happen!

Tuesday Night Cooking

I did manage to cook rice and a nice soup on Sunday. Still, I had some cabbage in my fridge and saw some nice organic cauliflower and North Market.

So, I decided to make two things: German red cabbage with apples (Rotkohl) and spicy-Indian inspired cauliflower.

Both turned out well and are relatively guilt free eating!