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

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. 

Recent Running Epiphany

Sorry in advance as this post is kind of a long read. I haven't posted in awhile and want to get my internal struggle these past few weeks out there. But if you get bored...make sure to still scroll down so you don't miss out on this week's recipe - it is definitely worth making and is going to go into regular rotation in our house.

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If you are stubborn with a type A personality, it is difficult to pull back once you start something that you are truly committed to. I was pushing, pushing and pushing these past few weeks to double my running milage in order to do a Thanksgiving 10K. 

I committed to do it and didn't want to let myself, my family or any of the followers of this blog down. I was increasing my mileage too quickly (not listening to the 10% rule). I was running 5 miles every other day.  I was pushing myself to try to run faster, even though I knew that most runs are supposed to be slower than race pace. I was doing this as I didn't want to have a terrible time for the race. Even though my time for my first 5K was pretty good for a first timer carrying around extra lbs. :)

I was not listening to my body; I was struggling and for the first time since I started running I didn't like it - which was a huge red flag to me. I wanted it to be over as soon as it started. Then on Wednesday morning's run at about 2.5 miles in I had an epiphany - which went something like this in my head ... 

"I hate this; I want to stop. I miss the runner's high I used to get. My shin splint is coming back from increasing my mileage too quickly. But I have to get at least 5 miles in X time if I am going to be able to do the race well. How am I going to do this race? I know I am going to push myself too hard in the beginning. Oh God, what if I don't finish. My shin is really hurting. Wait why do I have to do a 10K in 2 weeks? There's nothing shameful about the previous 3-4 mile runs that I was previously clocking in every other day. I am going to cut back to that not force myself on this timeline as I don't want to end up eventually not wanting to run at all or out with shin splints again. 

After I came to that decision, the last mile of Wednesday's run something like this (which are like my usual thoughts)...

"This is a good song. I really like it. I feel good. Ok so what am I going to get done today? I have to call X, buy new school shoes. That's a nice breeze. Look at those leaves. The colors are amazing....:" And when I was done with my run I knew I had made the right decision.

So important to keep in perspective

I want to be clear that this doesn't mean I am giving up. I am still running every other day and am going to slowly increase my mileage, listening to my body and not worrying about time. When I am confident I will be so ready to rock an early spring 10K's a$$. As I do think that goals are still very important to keep on track.

I consider myself a runner. I am in this for the long haul. I don't want to burn out. I want to enjoy my runs, my alone time, my exercise and getting 3-4 miles in every other day is good for me know and nothing to be shameful about. 

SONG THAT KEPT ME RUNNING THIS WEEK:  "Good Feeling" Flo Rida - this is really a good one to run to!

RANDOM TIP OF THE WEEK: Don't have one this week. Just trying to get this post out since I've been neglecting this blog and people have been wanting the recipe!

THIS WEEK'S RECIPE: Baked & Crispy Chicken Parmesan. This recipe is slightly modified from the original version found in The Best Light Recipe from Cook's Illustrated. (which is one of my fav. cookbooks!). NOTE - This is really good and was a HUGE crowd pleaser with not only my kids but my husband and myself as well. My friend told me to try it since she knew I had this cookbook. She said her kids call it "pizza chicken" :). 

Browning the Panko breadcrumbs

Baked & Crispy Chicken Parmesan

Makes 6 servings

1 1/2 cups panko (Japanese-style bread crumbs)

1 tablespoon olive oil
1/2 cup grated Parmesan cheese 
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons garlic powder
Table salt and ground black pepper
3 large egg whites
1 tablespoon water
Olive oil cooking spray
3 large boneless, skinless chicken breasts, sliced into cutlets*
2 cups marinara sauce, warmed
3/4 cup shredded part-skim mozzarella cheese. (NOTE: You can get the extra LF shredded mozzarella at Trader Joe's that I think works well here and would reduce the fat and calories below.)
1 tablespoon chopped fresh basil (optional)

*I've found the best way to create even cutlets is to place your hand flat firmly on the top of the chicken breast and cut horizontally - using a VERY sharp knife.

The breading process...

1. Preheat the oven to 475 degrees. Note: The oven rack should be in the middle. Heat a skillet to medium and combine the bread crumbs and oil in skillet toasting over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and let cool. Then stir in parmesan.

2. In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.

3. Line a rimmed baking sheet with foil, place a wire rack on top (if you don't have a rack that goes with the baking sheet a cookie cooling rack could work), and spray the rack with olive oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.

4. Spray the tops of the chicken with olive oil spray. Bake until the meat is no longer pink in the center and is at least 165 degrees, about 15 minutes.

Finished product...

5. Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve (optional). 

Nutrition Per Serving:
Cal 310; Fat 8 g; Carb 20 g; Protein 38 g; Fiber 1 g, pp+ 8

I did it, I did it, I did it...hooray

For you parents out there with young kids... I couldn't get the Dora song "I did it, I did it, I did it, ...hooray" out of my head as I started writing this post. 

I finally did something that has been over a year in the making: ran my first race! It was a 5K. I picked one that had special significance to me as not only was it on my college alma mater's grounds (finishing on the football field's 50 yard line), but I was also able to benefit an old friend's charity that honors her sister. 

Looking back it was a little crazy as there were over 15,000 participants. Not probably the best race to get your feet wet with, but I did it! I finished without walking. I finished within the race time I wanted to, and the best part is I finally accomplished a goal that I had had for so long. 

Now I can't wait to continue to build my running muscles and endurance to complete a 10K in about 5 weeks! Very exciting to me! I am proving to myself how doable this is. I am proving to myself how strong I really am (even if I still am slow). 

I am trying to take one race at a time but I really do think that a half marathon is within my sights for next year!!! wow.

SONG THAT KEPT ME RUNNING THIS WEEK:  "Church" T-Pain featuring Teddy Verseti. If this song won't help you pick up the pace during a workout, nothing will! :)

RANDOM TIP OF THE WEEK: Sometimes carbs are seriously craved, I know. But even carbs that are better for you like whole wheat pasta, brown rice, millet etc. still have the same calories as their white counterparts. Make a good thing go further by mixing veggies in using a 50/50 ratio. You will still get the carb feeling but less will go further.

THIS WEEK'S RECIPE: Spaghetti Squash Lasagna! Yet another recipe inspired by Gina and her amazing blog Skinnytaste. I just doctored the original version up by adding flavors to the ricotta and changing some of the quantities a bit. 


Ingredients:
2 cups marinara sauce (you can use fresh or jarred)
3 cups cooked roasted spaghetti squash 
(I like to roast it whole - I find it easier than trying to cut it pre-cooked - see directions here)
1.5 cups part skim ricotta
3 tbs parmesan cheese
7 oz low-fat shredded mozzarella (I find the reduced fat at Trader Joe's)      

1/2 tsp red pepper flakes
1 tbs fresh thyme 
1/2 tsp dry basil
1/2 tsp fresh ground pepper

Directions:

I like to roast the spaghetti squash whole as I find it easier than trying to cut it pre-cooked - see directions here.
Preheat oven to 375°.

In a small bowl mix the ricotta, thyme, basil, red pepper flakes and pepper. In a 8x8 pan ladle 1 cup marinara sauce on the bottom of the pan. Lay out the cooked spaghetti squash in an even layer.  Top with the ricotta. Sprinkle half of the parmesan cheese and 2/3 of the mozzarella. Add the remaining sauce, parmesan and mozzarella cheese.  Cover with foil and bake 20 minutes, or until the cheese is melted and the edges begin to bubble. If you want to uncover then and cook 5 minutes more, it will have more of a browned top (I just like mine cooked covered). Note: After you cut the first piece there might be some water from the cooked squash - I just spooned it out :).


Nutrition: 326 calories, 13g fat, 27g carb, 3g fiber, 20g protein, 8 pp+