Today is a big day locally. There is a tradition of a big bike race and I will be in the middle of the track with other nurses manning (womanning?) the first aid tent for when the riders fall and tear themselves up. I've never been to the race, so I'm going largely just to see what it's like. I AM bringing sunscreen and We Band of Angels to work on reading, as I fully expect that watching them go around and around in circles will quickly lose its charm lol. Afterward, hubby is going to take me jogging. Did the stairclimber last night. Bumped up the intensity and added some time to challenge myself a little. It felt good.
I established with a doctor recently (at 31, I figured it was time to have a doctor of my own "just in case.") He was great on the initial checkup. One of the things he focused on was making sure I do skin checks for suspicious moles and the like. I am an avid non-tanner. Are you caring for your skin? I don't mean all the fancy stuff on the market today that you can use for wrinkles and exfoliation and whatever else. I mean not exposing yourself needlessly to UV rays without proper protection. Some may go to the tanning booth. It's important to understand that your body does not distinguish between real and artificial sun for tanning purposes. Each is equally hazardous and puts you at the same risk for skin problems down the road. You have family and friends who love you and would rather love you pale
(Off the soapbox now!
Do you have your water in hand?
Have a great day, enjoy your family and friends if you are home, and don't forget to block out 20-30 minutes for movement - a little more if you are trying to increase your personal effort. You are doing great!! If you're new, jump right in and don't worry - you're not behind. The only competition is with yourself.
Here are two recipes since I had a temporary brain shutdown and forgot to some back and post one yesterday
"They can conquer who believe they can."
- Virgil (70 BC - 19 BC)
ARTICHOKE CHICKEN AND OLIVES
1 1/2 lbs chicken breast halves without skin
2 cups sliced mushrooms
15 ounces canned diced tomatoes
9 ounces frozen artichoke hearts (or 1 approx. 1 pound can, drained)
1 cup chicken broth
1 medium onion, chopped
1/2 cup pitted black olives, sliced
1/4 cup dry white wine
3 Tbs quick cooking tapioca
3 tsp curry powder
3/4 tsp dried thyme, crushed
1/4 tsp pepper
4 cups couscous or rice -- cooked
Rinse chicken; set aside. In crockpot, combine mushrooms,
undrained tomatoes, frozen artichoke hearts, chicken
broth, onion, olives, and wine. Stir in tapioca, curry
powder, thyme, salt, and pepper. Add chicken; spoon some
of the tomato mixture over the chicken.
Cover: cook on low heat for 7 to 8 hours or on high heat
for 3 1/2 to 4 hours. Serve with hot cooked couscous or
8 ounces fat free cream cheese -- softened
8 ounces fat free cheddar cheese -- shredded
1/4 cup green onions -- sliced
6 flour tortillas -- 6 inch
8 ounces salsa
Mix cream cheese, cheddar cheese and onions until well
Spoon 1/3 cup cheese mixture onto center of each tortilla
and roll up. Place, seam side down, in a 12 x 8 baking
dish. Pour salsa over tortillas and cover.
Bake at 350F for 25-30 minutes or until thoroughly
heated. Top with plenty of fresh lettuce and a little
fresh cilantro, if desired. (I throw on whatever I've got in the fridge that would normally go as a garnish on Mexican food. Also will add in refried beans.)