Wellness/Fitness thread 5/20-5/21

  1. Got way too occupied and didn't get to post yesterday. Part of my time was spent trying to figure out my new jump rope. Let's just say it brought rushing back why I have few fond memories of childhood . But, I'll keep plugging away at it lol.

    One new thing I am working on is keeping a food diary. I try to eat properly and do a pretty good job on the whole, but I know there are some thinks that "sneak" into my diet because I am not accountable for it (i.e. - I don't write it down so it doesn't stare me in the face! ) You know - someone at work brings in cookies or you fudge on the serving sizes of things at dinner, whatever. Also am working more fruits and veggies back into my diet. Got the urge to do this at work on Saturday - a number of folks at the hospital had ordered McDonald's for lunch. I was being good (at the moment, at least) eating my bean soup. Amused myself for a few minutes checking on the web site for nutritional content. We all know how high in fat, calories and sodium fast food can be, but for some real eye-opening shocking numbers, check out the following sites:

    http://www.mcdonaldssacramento.com/nutri.html

    http://www.wendys.com/w-4-3.shtml

    http://www.burgerking.com/food/nutri...s/menuitem.pdf

    One guy who c/o not being able to lose weight had a 2100 calorie lunch between his big mac, super-sized coke and fires, and a McFlurry on top of that. Again, it's all about arming yourself with the knowledge. It's pretty hard to go overboard when you're truly being honest with yourself about what your eating.

    Will edit in the recipes after a little bit - gotta get showering .

    Have a great day!

    "Our lives improve only when we take chances - and the first and most difficult risk we can take is to be honest with ourselves."

    - Walter Anderson
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  2. 2 Comments

  3. by   Nurse Ratched
    Recipe #1

    Lite N' Layered Summer Salad

    16 oz. fat free cream cheese
    1/3 cup sugar
    1 & 1/2 cups frozen strawberries
    3 & 1/2 cups fat free Cool Whip
    1 cup nonfat yogurt
    40 low-fat graham crackers (3 cups crumbs)
    6 cups sugar free strawberry Jello (1 large, 1 small package)

    Preheat oven to 350 degrees. Spray a 9" x 13" pan with cooking spray. Mix graham cracker crumbs and yogurt together, and spread over the bottom of the pan. Bake crust for 15-20 minutes until crisp. Prepare Jello according to directions, add strawberries and place in refrigerator until it starts to set. Mix cream cheese, sugar and 1/2 cup Cool Whip. Start to layer the salad. On top of the crust, spread the cream cheese mixture evenly. Once the Jello starts to set, place it over the cream cheese mixture. Return to the refrigerator and allow Jello to set completely. Top with remaining Cool Whip and garnish as desired -- fruit, sprinkles, etc.


    Recipe #2

    Southwestern Chicken & Bean Soup (I prefer to crockpot this recipe)

    1 tsp. olive oil
    1 chopped onion
    3 garlic cloves, minced
    1/2 cup celery
    1 cup frozen whole-kernel corn
    2 cups low sodium chicken broth
    1 tsp. cayenne pepper
    1 can great northern beans
    2 tsp. chili powder
    1 tsp. ground cumin
    2 cups cooked shredded chicken breast (approx. 10 oz.)
    1 & 1/2 cups canned kidney beans, drained
    1 14.4 oz. can diced peeled tomatoes, undrained
    1 10 & 3/4oz. can condensed reduced-fat-sodium tomato soup
    16 crushed baked tortilla chips
    1/2 cup fat free sour cream



    Heat oil in a saucepan over medium-high heat. Add onion, celery and garlic; saute 2 minutes. Stir in chicken and ingredients through tomato soup; bring to a boil. Reduce heat and simmer for 1 hour. Pour 1 cup of soup over two crushed tortilla chips and top with 1 Tbsp. of fat free sour cream.

    Enjoy!
  4. by   aimeee
    Oooh, that sounds de-lish-us!! I would have to cheat though and use regular sour cream. The fat free stuff just doesn't taste right to me. I would rather use just a tiny bit of the real and cut back someplace else to make up for it.

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