New Fitbit!

I won a $75 gift card from Best Buy in a contest at work the other day! Since I don’t ever really shop at Best Buy, I figured I would splurge and get the new Fitbit Surge. The last thing I bought at Best Buy was probably my last Fitbit :lol

I took it out this morning for a test run. I think it worked pretty well. It seems to be accurate as far as I can tell. I will have to wear my One and Surge together for a few days and see how they match up. I didn’t take the One this morning, should have! Anyway I did 3 miles after pretty much an entire month off from any exercise. I got sick and it totally zapped me. I don’t know what it was, but it was horrible. With that and working too much, I just had no energy. I am finally getting back into the swing of things, yay!

Screenshot 2015-06-04 06.56.45

From my Fitbit dashboard

Also, speaking of running, I never did do my 15k ‘race’. I got sick right before I was supposed to do it :( Oh well. I don’t know if I will try again or not, doesn’t really matter in the end. I just want to get back to regular workouts. I did weights once this week and today’s run. I will try for weights again tomorrow and then go from there. My work schedule will be changing next week too, so it will be interesting trying to figure out after work running in summer weather. Have never done that so it might be tricky.

Things are happening

Another month has flown by. Time is just moving so fast lately! I think it is because I am working so much…I have been working 6 days a week for a while. Not super fun, but kind of necessary right now. I am going to get a break next weekend though, so that will be nice.

I did my no weigh April and I was really happy with how it went. I ended up losing 2.6 pounds, 1.5% body fat, and 1.5 inches. The weight is pretty typical of what I’ve been losing every month, so I was glad to see that I made the same kind of progress without the scale. I somehow managed to gain a lot of peace too! I don’t know what it is, but something has just clicked and changed and I am so happy about it. I finally feel like what I’m doing is sustainable and that it WILL last. I just know that I’m not going to keep going down the same road I always have. My weight is not going to be an issue anymore. I’m focusing on things that I can DO rather than what I weigh. There will be no rebound, or yo-yo, because I am losing slowly, keeping it off, and learning how to really listen to my body now. It will actually be a lifelong process but I am so ready to do it.

One thing that has really helped to kind of bring everything together is the book Lean Habits by Georgie Fear. I’m still working on the second habit, Hunger Mastery. The first habit is to eat 3-4 meals per day and I so wasn’t doing that in the past. I was having small snacks instead of meals, and then after dinner going back several times to the snack cupboard for another small something. Since I have been aiming for 3-4 meals per day that has totally stopped! I try to have bigger meals during the day, and I still have treats daily right after dinner. I can’t even say how much ice cream I’ve eaten this year :lol But it is working. I’m down 10 pounds, 5% body fat, and 5.25 inches so far this year. And it has been pretty easy. So easy that I can just keep going, and will keep going, and just keep building on my success :D

Of course I am still working out too. I started the TTBA phase 1 and that has been going well. It is fun to be doing something different. The beginner portion was all really basic stuff, which is what I’ve tried every time I started weights again. It was getting boring – I was seeing progress, but yeah, kinda boring. It has been fun to move on and switch it up! I’m also in the last week of my 15k training. I will do my ‘race’ this Sunday! I have taken the week off from weights because of the run, and because I was starting to feel overly tired all of the time. I hope I will feel better and have a good run this weekend.

I guess that’s that for now. Just wanted to give an update on how things are going. I have ambitions to post more, and do a lot of other things, but they aren’t coming to fruition (yet). We’ll see.

Food Budget Week 8

We spent a lot this week, again. $171.49. We did stock up on a few things though, so that number isn’t that bad. Here’s what we bought:


  • Bananas $2.41
  • Broccoli $1.57
  • Carrots $1.59
  • Garlic $.69
  • Habanero $.78
  • Kale $1.99
  • Mushrooms $2.07
  • Onions $1.08
  • Potatoes $.90
  • Acorn squash $3.06
  • Sweet potatoes $3.53


  • Butter $7.99
  • Heavy cream $3.69
  • Gallon milk $3.79
  • Sour cream $2.00
  • Noosa yogurt $10.00 (on special)
  • Eggs $3.39
  • Ham $5.39
  • Turkey $5.29
  • Applesauce pouches $17.88 – we bought two kinds at Costco
  • Assorted organic cereals $19.96
  • Coconut milk $15.98
  • Good Belly juice $5.00 – sounded interesting
  • Peanuts $6.89
  • Pistachios $19.79
  • Arborio rice $6.79
  • Tamari $7.00
  • Crackers $7.00
  • English muffins $3.99


I had a great day today!

It wasn’t really anything special, but I had a great day! I woke up with my second alarm and got up and had coffee and some granola with milk as a pre-workout snack. I did my 12th workout of the Train to be Awesome Beginner Blast Off. I’m halfway done! I pretty much did 2 warmup sets of everything and then 4 work sets. It took me over an hour. But I finished feeling energized and proud of what I could do. I bought a resistance band a few weeks ago to help with pull ups and when I first tried it out I couldn’t even pull myself up at all with just a knee in. Today I did 6 reps that way! I had to finish out my sets with a straight leg, but I was pretty happy to be able to pull up with a knee. I did lots of planking too – I don’t know that I have ever done 6 sets of planks :lol: I was surprised at how well I did, I guess it is because I’m resting and sleeping and eating enough.

I felt like I was dialed in with eating too. After my workout I had a slice of toast with butter and peach butter, a small glass of kefir, and a banana and an almond butter packet. That kept me full until lunch time, when I had some carrot and celery sticks, a bag of madras lentils, an apple/oat muffin, and a carrot applesauce squeezy thing. That kept me full until dinner, when I had a chicken leg quarter with some caramelized onions, steamed corn and green beans, and a salad with oil and vinegar. I needed something sweet so I had a frozen fruit juice bar, a few wafer cookies with milk, and a square of chocolate. It sounds like a lot, but I worked hard this morning and got lots of steps in. I am trying to eat to hunger, and eat more during the day so I don’t overload at night due to not eating enough during the day. It is still a work in progress :)

Work didn’t piss me off either! Sometimes it is hard when I notice how much people don’t do, and how much slack I have to pick up. But I tried to keep an open mind today and I didn’t want to get pissed off, so I didn’t. That won’t happen every day, so I have to relish it when it does :lol:

I’m also excited for the weekend because we are going to see Alton Brown on Friday!! And then going out to eat at the Copper Onion. I’ve been a couple of times, but M has never been. It should be super fun.

Food Budget Weeks 5-7

Getting behind here! We went out of town earlier this month and it’s taken me a while to get things back to normal :lol: But I got everything put in today and so here we go.

Week 5 we spent $64.96.  We were trying to keep things low since we would be leaving the next week. We bought:

  • Onions $1.26
  • Ice cream $12.49
  • Sour cream $2.00
  • Eggs $3.39
  • Coconut $3.29
  • Chocolate bars $10.76
  • Evaporated milk $2.00
  • Caveman bars (Costco) $17.99
  • Rolls $2.60
  • Fruit juice frozen bars $9.18

Week 6 we spent $98.38. We bought:

  • Asparagus $2.20
  • Bananas $1.93
  • Bell peppers $1.38
  • Garlic $1.38
  • Ginger $1.40
  • Grapefruit $1.76
  • Green onions $.69
  • Habaneros $.36
  • Herbs $4.47
  • Lettuce $2.99
  • Salad mix $3.99
  • Strawberries $5.00
  • Cottage cheese $5.58
  • Cream $5.49
  • Ice cream $7.00
  • Kefir $3.00
  • 1/2 gallon milk $3.19
  • Yogurt $6.00
  • Ham $5.29
  • Pepperoni $4.79
  • Pork ribs $9.68
  • Turkey $5.29
  • Tortillas $2.19

Week 7 we spent a lot more, $231.72. Stocking up I guess! We bought:

  • A bunch of stuff from the Thai store that I didn’t itemize for $29.78 – sauces, noodles, herbs
  • Asparagus $3.31
  • Avocados $3.00
  • Banana $3.44
  • Bell peppers $5.99
  • Cabbage $2.06
  • Carrots $4.86
  • Celery $2.99
  • Cucumber $.98
  • Garlic $.69
  • Green onions $1.38
  • Jicama $.79
  • Lettuce $3.29
  • Onions $1.27
  • Potatoes $.78
  • Butter $7.99
  • Ice cream $10.5
  • Kefir $5.00
  • 1/2 gallon milk $3.19
  • 2 organic whole chickens $27.02
  • Steak for stir fry $12.60
  • Pork end ribs $4.72
  • Ground veal $7.12
  • 3 bags toasted coconut (Costco) $20.97
  • Organic spaghetti (Costco) $7.49
  • Soda $9.98
  • Organic nut bars $15.99
  • Tortilla chips $6.58
  • Organic frozen hash browns (Costco) $5.99
  • Smoothie bars (Costco) $7.49
  • Organic veggie potstickers (Costco) $6.99

So not super great, but not horrible I guess. For those three weeks we averaged 131.68 per week. We are still kind of behind, so I’d love to keep it low for the next few weeks but we’ll just see how it goes.

Food Budget Week 1

The budget is $125, and we definitely went over this week. We spent $177.09! We bought quite a few convenience foods and other random things that we didn’t need. Have to stop doing that.

This week we also made kind of an inventory list of things we have in the freezer and pantry. Hoping that will help to keep necessary purchases down and get stuff used up.

Here is what we bought:


  • 2 honey crisp apples $2.58 – expensive but last time I had one was in Seattle and I couldn’t resist
  • Organic bulk carrots $.75
  • 2 cloves garlic $1.38
  • Parsley, chives, and dill $7.36 – bought these to make homemade ranch dressing
  • Organic baby kale for salads $2.50
  • Organic romaine hearts $2.49
  • Onions $3.08
  • 4 pounds navel oranges $2.99
  • Organic salad mix $2.50


  • Cocoa powder $2.99
  • Buttermilk $4.49
  • Heavy cream $4.29
  • 1/2 gallon milk $3.19
  • Fage yogurts $10 – they were 10/$10
  • 1 1/2 dozen eggs $3.39
  • Turkey lunchmeat $6.59
  • Chia seeds $9.99 – this was one of those random did-not-need items :lol:
  • 2 bottles sweet and korean chile sauces $5.78
  • 4 cans coconut milk $8.00
  • Boxed coconut milk (for smoothies and such) $10.99
  • Honey $10.99
  • Mayo $4.39
  • Mustard $3.79
  • Costco organic olive oil $14.99
  • 4 bags organic popcorn $9.96
  • Jasmine rice $3.19
  • TJ’s verde salsa/sauce $199
  • Tamari $3.99
  • Case of tomato paste $6.69
  • Caveman bars $17.99 – another unnecessary buy
  • Pumpkin flax granola $7.79

I’ve made a meal plan this week based off of what we already have, and I’m determined to stick to it, or at least stay very close to it. We didn’t use much of the produce we bought so we shouldn’t even have to get much of that. What I have jotted down for the meal plan:

Lemon glazed turkey meatballs

Crispy beef/vaca frita

Fish tacos with mahi mahi

Colombian roast chicken


I’m going to try to just buy what we need for these recipes, and it shouldn’t be much. Got to save a little to make up for overspending so much this week!



Chicken soup with a twist

This is something I made this week that turned out really good, so I thought I’d share. I was craving some soup and this really hit the spot. I used leeks because I had them, but you could just as easily use an onion instead.

Chicken, corn, chard, and potato soup

  • 1 large chicken breast, cut into small pieces
  • 2 leeks sliced thin or 1 yellow onion chopped
  • 2 medium russet potatoes, peeled and chopped
  • 1 cup frozen corn
  • 3 cloves garlic minced
  • 1 bunch swiss chard, stems removed and roughly chopped
  • 4-5 cups chicken stock
  • 1/4 cup heavy cream
  • 1 -2 T olive oil or bacon grease (I use grease when I can)
  • 1 1/2 tsp. cumin
  • 2 tsp. chili powder
  • salt and pepper to taste

Saute the chicken in 1 T oil until it is no longer pink and just beginning to brown, remove from pot. Add another T oil and the leeks or onion, cook on medium low heat for 10 minutes. Add the potatoes, corn, and garlic, cooking for a few minutes. Add the chicken stock and bring to a simmer for 25 minutes. Add the chard and simmer for another 15 minutes. Remove from heat and stir in the cream, and serve.

I had a bowl and a half for dinner with a buttered ciabatta roll for dipping and it was so satisfying!! This soup would be so pretty with red bell pepper added too :)

/home/wpcom/public_html/wp-content/blogs.dir/404/29380722/files/2015/01/img_0015.jpgWe were also playing a pretty good game of Killer Bunnies with dinner too :lol:


December Goals

  • Finish the Wayfarer shawl, once and for all!  I bought another skein of yarn, it’s all wound up, and I just need to get going on it!  I really only have a few days worth of knitting to do.  There is no reason not to just get it done.
  • Keep not eating out.  We haven’t been out to eat since we swore it off in November and I’m not really wanting to start it back up.  We are spending too much on holiday stuff anyway, so not eating out will help :lol:
  • Lose 4 pounds.  I would say 5 but I’m being realistic here.  I’m going to keep up with my workouts, keep avoiding alcohol, and continue to count calories.
  • Up my running days to 5.  I’m not exactly sure how I’ll do this with my current schedule, I might have to shuffle some things around.  And my 5th day running will probably be just a mile!  It may not even work, but I will try it for a couple of weeks and see how it goes.
  • Clean up my crafting storage area downstairs.  It is a total disaster.  I’ll show you, you’ll be shocked :lol:
  • Start sewing something, the quilt I wanted to start on last month.

I guess that’s about it, and that’s probably enough!

My Week in Workouts

I nailed it on all of my workouts this week. I decided I’d try for an hour each workout and strength two times. I also added ‘finishers’ to my strength workouts. I even got outside for a chilly a.m run. I was super sore after the weights, but things feel like they are evening out now. For my finishers I’m using Jen Sinkler’s Lift Weights Faster. Here’s what I did:

Monday – I got outside for a run/walk. I did an hour total and I think I did intervals of 3 minutes running and 2 walking. I was able to go late morning and the weather was perfect!

Tuesday – Strength. I did machine squats, DB bench presses, DB Rows, 1 warmup set and 4 sets with 6 reps, heavier weights. After that I did the POGO Circuit – it included jumping jacks, squat thrusts, pushups and mountain climbers, among others. I went 10 minutes and it kicked my butt! I still had 10 minutes left so I walked on the treadmill to finish up.

Wednesday – Elliptical for 40 minutes and then an incline treadmill walk for 20 minutes while watching Netflix.

Thursday – Deadlifts, DB overhead press, Pulldowns, 5 sets including warmup, 6 reps, heavier weights. The finisher involved lots of planks and other core stuff. I was wiped after this one! Also walked on the treadmill 8 minutes to finish this one up.

Friday – Run for 37 minutes and then an incline treadmill walk for 15 minutes. I did the standard warmup before my run.

Saturday was a rest day!

Sunday – I did the standard warmup and then ran outside for 53 minutes and 5 miles. This one sucked. I felt like I was going in slow motion and couldn’t get my breathing to feel good. I took 2 walk breaks and ran mostly on the dirt/gravel trail. It was tough, but I’m glad I did it!

I’m switching it up this week so that my strength days are MWF, and I will do my best to get outside for a run on the other days. Saturday will be my rest day again.

This week’s meal plan plus easy baked tofu

We are halfway through the week but I thought I’d share the meal plan anyway, since it is one of my goals for this month to do it every week. This week’s focus has been trying to use up freezer stuff so we can get a meat CSA. It has been months since we got one, I think the last time was early summer! I’m excited for that :)

Sunday – Turkey burgers with salad. Trader Joe’s has frozen turkey burgers that are actually pretty good and pretty cheap too. I had mine with buffalo mayo and home canned pickles. I made tons of salad that night, enough for half a week of lunches probably.

Monday – I made an easy vegetable soup and just kind of threw a bunch of different stuff in there – carrots, purple cabbage, peppers, onion, potato, canned tomatoes and kidney beans. Plus I used up some frozen chicken stock. It was really tasty and there were lunch leftovers too. We bought a hunk of bread to have with it, and we also grabbed an organic rotisserie chicken from Harmon’s to try out. It was pretty good and will be a nice option to have occasionally when we need a quick dinner.

Tuesday – I needed to vote after work so we had to do a super quick dinner. I had already made baked tofu the day before so we just chopped up a bunch more veggies and threw together a stir-fry. We were supposed to have rice with it but someone other than me dropped the ball :lol: It ended up being really good! Just the kid didn’t like the tofu. But I’m not giving up yet.

Wednesday – We will have boxed macaroni amped up with veggies and hot dogs. Keepin’ it classy.

Thursday – Mahi Mahi burgers. This will be one more frozen thing used up. We’ll just have whatever veggies with it we feel like.

Friday – Vegetarian chili

Saturday – I took advantage of a buy 1 get 1 free sale on pork butt Saturday so we will be cooking up one of those. Probably mexican flavored for tacos.

We have been trying to like tofu for years now, though honestly we only try cooking it maybe once a year :lol: Every time has been a flop. We haven’t liked the texture or the taste. Why keep trying? I don’t know! But I finally tried baked tofu and K and I really liked it. This recipe is from The Moosewood Restaurant Cookbook by Mollie Katzen.

Easy Baked Tofu

One pound extra firm tofu
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons ketchup (I didn’t have enough ketchup so I used half hoisin sauce)

Cut the tofu into bite sized squares (I drained mine first). Spread out in a single layer on a baking sheet. Drizzle the sauce over the tofu and bake at 400 for 30-40 minutes until crispy, turning a few times during baking. Mine ended up cooking about 50 minutes because I crowded the pan.

I think when I make it again I’ll try just marinating it in a bag first and then baking, and see if that helps the flavor distribution, but it was pretty tasty as it was! I want to try it again and use it for salads or even just snacking. I’m still amazed that it was good and now we can eat tofu!