Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Wednesday, February 22, 2012

Where is the Magic Fairy Dust?

              I wish I could tell everyone that there is Magic Fairy Dust that will make life 100% perfect by eating healthy, working out and making good choices when it comes to your lifestyle but... It would be a total lie.  


             Brandon and I have made drastic changes in our lives in the past 2 years. We started working out, started competing in triathlons and races, we completely changed our eating habits and we are making healthier choices for us. Along with the healthy eating and exercise, we have also been learning to live life with "margin". Getting rid of things in our lives that bring us down or clutter up our home or time. We've de-junked our home and put ourselves on a debt free budget plan by Dave Ramsey and Mint. My parents started doing Dave Ramsey a few years ago and shared it with all of the kids. I saw how tough it was for my parents but knowing the benefits that it will provide them when they do finally get debt free, it was worth it! Dave has really helped us to ask ourselves "Do you need it? Do you want it? Will this make your quality of life better?" Usually the answer is NO! I transferred from my job in Falls Church because it was taking hours away from quality time with my husband and quality time for myself. We weren't able to cook together, train together or even hang out with our friends as often as we would like. My quality of life was poor- couldn't sleep, I couldn't keep a consistent diet or exercise plan. We knew that had to change and I was lucky enough to switch to a fabulous school 15 minutes from home. Our quality time has increased, my health has increased, energy has increased and I feel great. Life is really good for us right now and I know that we are living life with "margin". A friend of mine has a quote on her g-chat status that reads: "Have nothing in your home that you don't use" - you can take that to literally mean your home but I took it to mean my life in general! :) 


            With all of these positives in our lives right now, you would think that I would be floating on a cloud all day every day! But it just isn't true- I still have fat days (yup, a size 6 and I still cry sometimes about my image) I have always had to deal with my self-image issues and just because I have dropped some pants sizes- it doesn't mean that will just poof go away. I might have lost weight but I still feel like the same size 12 girl that I've always been. 
If this is you:
                   1.) Don't get discouraged, just remember it's all in how you feel, not in how you look. 
                    2.) Don't eat a bowl of ice cream and cry- go to the gym and take a kickboxing class and beat the snot out of your crying!! *this worked for me tonight*
                    3.) It is okay to feel this way especially if your weight loss was quick and drastic. 


I still get sad- most of it is because my sister lives in Australia and some days I just miss her so much that it ruins my whole day. Love you Christina!! :(


Today was one of these days, I can say this though, since the changes- these days are very rare and they can usually be fixed with a phone call to my sister, a workout at the gym or making myself some comfort food from my childhood. (This always reminds me of my mom and my awesome family growing up.)


So tonight I- talked to my sister through Facebook, went to kickboxing and made a salad that my mom always made for us. 


Mommy's Summer salad
Ingredients:
1 Cucumber
1 tomato (or 3 tomatoes on the vine)
1/4 Red onion
Process:
Cut the cucumber into fourths and then into bite size pieces. 
Cut the tomato into bite-able pieces 
Slice the onion into thin long slices. Then cut the long slices in half. 
Balsamic Vinaigrette
Arugula (optional)

Place all of the vegetables in a bowl and toss. Pour balsamic on top of the vegetables (about 1/4 cup) depending on how much dressing you like.  
Top with arugula for texture and color.


Tuesday, February 21, 2012

Arugula Stuffed Chicken

Early morning for Brandon and I. We got up at 5am and went to the gym for day 2 of our training. We were lucky enough to get into the Philadelphia Broad Street 10 Miler. One of the largest 10 mile races in the United States. It sold out to 30,000 people in 4 hours!!! This will be my second long distance run and don't ask me how but Brandon signed up to join me. This will be his first ever run. He is not a runner, he comes from a swimming background and has a hatred for Running. He can run, he just doesn't like to. In July Brandon shattered his elbow on a mountain bike ride in Western Maryland. He had to have emergency reconstructive surgery and was laid up for a long time. He was unable to work out, move his arm, get dressed on his own etc... for about 2 months. Now that he has 90% (+/-) mobility in his arm, he has started back to the gym. He really enjoys triathlons and wants to do some more, so I guess that goal is kind of forcing him to hit the road in his sneakers. FINE BY ME- I can't wait to run 10 miles with him.

We were both pretty tired this evening so for dinner we made a quick chicken dish:

Arugula Stuffed Chicken

Ingredients:
1 C. Fresh Arugula (ours was from a local Loudoun County Farm- talk about fresh)
2 on the vine tomatoes
1/4 C roasted red peppers
(Optional- Bite size pieces of asparagus)
Raw Cheddar cheese (you could substitute for goat, feta, Gouda or Havarti cheese)
Herbs for seasoning- I used lavender, salt, garlic salt, and thyme

Process:
Slice a pocket into the chicken breasts with knife. Cut from the top of the breast all the way down to the bottom. *don't cut all the way through- make it like attached wings*

Place chicken breasts opened on a lightly oiled cookie sheet

Chop tomatoes, asparagus and  peppers into bite size pieces.Put in a medium bowl.  
Mix in 1 cup of Arugula and then evenly stuff into each chicken breast.

Stuff in  thin slices of cheese on top of the arugula and then fold the chicken breast closed.

Sprinkle the tops of the breast with herbs for flavor.

Place in the oven for 25 minutes or until they are cooked through.

We paired ours with a side salad of mixed artisan lettuce, cucumber, strawberries and balsamic Vinaigrette.

Enjoy!