Obstacles

I am my own obstacle. 


I hate to say it out loud, but I am. I fell off the wagon so to speak over the past couple weeks. I got really sick and it took 2 rounds of antibiotics to get rid of my sinus infection. I was so hungry craving carbs and soup and I didn't watch it... And I didn't run... And then one kid got sick, and then the other got really sick. 


Now I want to strongly point out, that I am not making excuses. I realize that I didn't have to go as overboard as I did in certain instances. My problem is that it only took some conflict to get me majorly off track.


I realize that life is always going to have conflicts and social events and other things that could derail me. I just have to be stronger than those instances and not let them take over. 


Food is my go-to for comfort and has been for years. I know that I can't let it be and still be the person who is inside of me; who I want to be. 


My goal is still aggressive. To lose 40 pounds total by the end of June. I will post the updated chart next week.


PS- Try this week's recipe. It is interesting and has tons of veggies in it. :). My husband loved it (and I did too because it was so different).

SONG THAT KEPT ME RUNNING: "Shake It Out" Florence + The Machine

THIS WEEK'S RECIPE: One Skillet Vegetable & Beef Polenta - this is a combo of a few different recipes I've been exposed to. The spices are very interesting together and make the dish taste much richer than it is. It's loaded with veggies!

One Skillet Vegetable & Beef Polenta

Veggie Prep

Serves 4
2 tsp olive oil
3/4 pound lean ground beef (I used ground sirloin)       
1zucchini, minced
1 carrot, minced
1 celery stalk, minced
3 garlic cloves, minced
1 red pepper, minced
2 tsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 cup salsa verde
1 tbs ketchup
1 tsp salt
9 ounces ready-made polenta, cubed
1/3 cup shredded cheddar cheese

Pre-oven finish off.

Instructions:

Preheat the oven to 400. Heat a cast-iron or oven proof skillet over medium-high heat. Add the beef and brown. Transfer beef to a plate (with paper towel on to soak the extra oil). Wipe skillet with a paper towel.

Add the olive oil and the onion, zucchini, celery, and red pepper to the skillet; saute until vegetables begin to soften, about 5 minutes. Add garlic and cook for a minute. Add the chili powder, cumin and cinnamon and saute 1 minute.

Add the beef, salsa and ketchup into vegetables; stir. Season with the salt to taste.

Scatter the polenta over the mixture and sprinkle the cheese over the top. Bake until polenta is heated and cheese is melted about 8 -10 minutes.

Finished product

The Hardest Step...

I recently read the following quotation:

"The hardest step for a runner is the first one out of the front door."

It is SO true. Convincing yourself to get out there and do it is the hardest part. The rest is easy in comparison.

I didn't get as many runs as I should have in last week. This week I am going to remember that quotation when I don't feel like getting up an hour earlier at the crack of dawn or trying to fit a run in after the kids have gone to sleep at night. If I am going to lose as much as I want to by June I've got to ramp up the workouts! I did lose 2 more pounds towards my goal.

SONG THAT KEPT ME RUNNING THIS WEEK:  "Part of Me" - Katy Perry. This song is such a good one to run to. It is very inspirational.

RANDOM TIP OF THE WEEK: Post some inspiration for yourself where you will see it when it counts. On the fridge. By your exercise equipment etc. Whether it be an inspiring quotation, a picture of what you would like to look like, or a picture of a bathing suit reminding you that summer is around the corner etc. 

THIS WEEK'S RECIPE: Roasted Cauliflower with Garbanzo Beans & Olives (SO GOOD!)


Roasted Cauliflower w/ Garbanzo Beans & Olives
6 servings. 1 serving = 2/3 cup.
Ingredients:
Cauliflower florets chopped from one large head (about 1 pound)
Approx. 22 green Spanish olives, pitted and halved
8-10 garlic cloves halved
1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
3 tablespoons olive oil
1 teaspoon smoked paprika (a favorite spice of mine!!!)
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
4 tablespoons fresh parsley leaves


Directions:
Preheat the oven to 450°. Combine first 4 ingredients on a cooking sheet covered in tinfoil. Drizzle with oil; sprinkle the spices. Toss well to coat - I use my hands. Bake at 450° for 20-22 minutes or until cauliflower is browned but still firm, stirring after 10 minutes. Sprinkle with parsley.


Nutrition:
182 Calories, 10g Fat, 17g Carbohydrates , 4g Fiber, 4g Protein, 4pp+

By June...

At the start of this year I reflected (like many do) on what I want to accomplish. I've recently decided that this is really the year I want to take the weight off. The weight that is holding me back from the person who I want to be. And I don't want to start next year off with the same resolution. I am bound and determined to do it this year. 

We always start off with the best intentions that often fall short, so in that vain I am publicly pledging to lose 40 pounds by June. Today I've posted a daily reminder on my fridge (see picture). I will weigh myself weekly - and am REALLY going to work to be able to cross a number off in red every week. Each weekly blog post will include a picture of this chart. I've lost 2 pounds so far towards this goal as the chart reflects. By June I am hoping to post a before and after picture to show my results.

Have a great week everyone and please try this week's recipe as I think it is so good/different! If you try it, I would love your feedback either here as a comment or on the Inspired Chunky Mama Facebook page. Thanks!

SONG THAT KEPT ME RUNNING THIS WEEK:  "We Found Love" Rihanna

RANDOM TIP OF THE WEEK: Exercise during a time of the day that you usually don't. You may surprise yourself by liking that time as much / better than your normal time and it will add variety to your routine.

THIS WEEK'S RECIPE: Spiced Pork Tenderloin - This is inspired from a few different rubs recipes I mixed up a bit and I think I found just the right mix; it's fall/winterish and the smell when it's cooking it smells divine and reminds me of my grandma. Both my kids really liked it and my husband LOVED it. 

Spiced Pork Tenderloin 
Serves 4

Ingredients:

• 1/2 tsp salt
• 1/2 tsp cumin
• 1/4 tsp dried thyme
• 1/2 tsp freshly ground nutmeg
• 3/4 tsp ground cinnamon
• 1 tsp garlic powder
• 1 tsp regular sugar
• 1/8 teaspoon cayenne pepper (you may want to decrease/remove or increase based on how spicy you like things)
• 1 (1-pound) pork tenderloin, trimmed
• 2 teaspoons olive oil
• Directions:
• Preheat oven to 350°. Combine all the spices in a small bowl and then rub over pork with your hands Let stand 15-20 minutes. Heat the olive oil in a medium ovenproof skillet (I like to use my cast iron skillet here) over medium-high heat. Add pork to pan; cook 4 minutes and brown on all 4 sides.
• Bake at 350° for 15 minutes or so turning halfway through. I highly recommend investing in and using an instant read meat thermometer here and using it until  it registers 155° (it should be SLIGHTLY pink in the ). Let stand 10 minutes. Cut pork diagonally into 1/2-inch-thick slices. 

Nutrition: Calories- 172, Fat- 6, Carbs 2, Protein 24g, Fiber- .5, Points+ 4