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

CHOOSE YOUR HARD

I recently read the following motivational saying...

Losing weight is hard...

Maintaing weight is hard...

Staying fat is hard...

CHOOSE YOUR HARD.

It's SO true. Yes losing weight is hard but think how hard your life is staying overweight. For me because I am still young and otherwise healthy (low blood pressure, good cholesterol etc.) it's not as big of a health issue (yet) so it's hardest for me mentally vs. physically. 

I beat myself up over it: feel badly when I look in the mirror, see a bad angle picture, or can't fit into something I want to wear (like most high boots). So it is hard to stay fat. Now I am choosing the losing weight hard. I am determined to have super significant weight loss numbers by April. 

Weekly weigh-in update: As I stated a few weeks ago... to be more accountable to myself and you - I am going to report my weight loss or gain every week. This week I was up 2 lbs. after losing 5 whole pounds the week prior!!! I knew I was going to be up - I hosted Thanksgiving, enjoyed it to the fullest and unfortunately had and enjoyed all the leftovers over the next few days. Unlike in the past when I would have beat myself up over it - this time I am ok with it as I thought: "Did you enjoy yourself on Thanksgiving?" (Yes.). "Think of what it would have been like if you wouldn't have lost 5 the week prior! It would have been an overall gain but it's not." So I am doing great this week and keep pushing myself. I hope to have a good loss to report to you next week! Have a great week/weekend everyone!

SONG THAT KEPT ME RUNNING THIS WEEK:  "Paradise" Coldplay - Listen to the lyrics when you run. It's about a dreamer which I find motivating. Plus - they are my favorite band :).

RANDOM TIP OF THE WEEK: Make vegetable soup like I made below and eat a cup (literally) of vegetable soup before your lunch or dinner. I know this is an old trick but I think it will help during the holidays.

THIS WEEK'S RECIPE: Easy Super Healthy Vegetable Soup - super healthy for snacking to help us during the calorie filled holidays and maybe ward off some colds with the nutrient packed veggies!

NOTE: You can use whatever vegetables you want/have in the fridge but I think the musts are leeks and cabbage.

Easy Super Healthy Vegetable Soup

3 leeks (white at light green parts only), cleaned well and chopped

1 medium onion, chopped

1 red pepper, chopped

1 yellow pepper, chopped

1 1/2 cups broccoli, chopped

2 carrots, chopped

4 cups of cabbage, chopped (I buy this pre-chopped)

1 cup kale, de-ribbed & chopped

3 quarts chicken or vegetable stock

5 cloves garlic

1.5 tsp of dried thyme

2 tsp kosher salt

1 tsp fresh ground pepper

.5 tsp red pepper flakes (skip if you don't like heat)

Juice from 1/2 a lemon

fresh herbs (optional - I used parsley)

Put all the vegetables, chicken stock and thyme in a pot (reserving the garlic). Cover & bring to a low boil and simmer for 5 minutes, add the garlic and simmer for another 5 minutes or so (it depends how you like your vegetables - I like mine to still be crunchy). Remove from heat. Add salt, pepper, pepper flakes, lemon juice and herbs.