new discovery: spaghetti squash with sundried tomato pesto sauce! omg, it's SO GOOD and very low-cal, given that spagsquash is only 50cal/cup vs 221cal/cup of the regular wheat pasta.
so far, for my recipe book, i've got:
- oven-braised pulled pork (really tender and juicy with a nice spicey kick)
- red pepper chicken en papillote (basically, the chicken version of pulled pork)
- spaghetti squash with sundried tomato pesto. okay, i used the jarred variety but as soon as i work up a nice recipe, i'll use that instead.
- ranch dressing - the basic recipe, which can be tweaked any number of ways. not exactly "low cal", but it's free of chemical crap. have to use it within 2 days or it turns to dreck.
i want to get together enough recipes that the reader can easily come up with an interchangeable menu that's easy to pull together in a mass batch and portioned out over a week (for athletes on the go). clean ingredients, simple enough that anybody can do it (cooking certificate neither desired or required), and with longevity (okay, maybe not the ranch dressing but that's a special case).
exercise-wise, still on track - i even manage to get in a 30 - 45min walk on zumba nights or if i can do it in the afternoon, i go for a full walk.
dietwise, as usual, quality is not the problem, it's the quantity and the timing. also, since i started zumba, i'm HUNGRY. not in a i-gotta-have-chocolate or i'd-kill-for-cheesecake way, it's more like "okay - 4lb pot roast.... so.. what's everybody else gonna eat?". during the day, easy to control (cause i'm so damned busy i can't think, much less get hungry) but it's at night when it's too dark to do anything and i've just gotten home from a full-out two-hour walk with jogging intervals but it's after 9pm and i am starving but i'm also exhausted and just wanna sleep.
*sigh*
dilemmas.
BUT!
i'm 206.8 as of this morning. *heeheehee*
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