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Tuesday, July 22, 2014

Weekly Weigh In


Robyn: 

Alas, Nicole is back and so I guess it is time to refocus (yes, I am using Nicole’s vacation as an excuse).  And it is probably too little too late.  This Sunday, Nicole, Asher and I have the Color Me Rad 5K.   Yes, I am utterly unprepared.  Lucky for me, my coworker’s sister did this last year and said that it is mostly for amusement and it draws a bunch of walkers.  In fact, I read they don’t even time it.  That said, I really do plan to get into shape for the HoBOOken 5K in October this year.  So that’s the new plan.  And I am going to stick with it.  Honestly, sick of seeing all these women in all these cute clothes I cant even fathom wearing.


So, I am kicking off this week on a healthy note. I have cut down on the wine, have been eating a lot of baked chicken and brown rice, and managed to only have 2 teaspoons of ice cream at an ice cream social yesterday.  I also brought in my own low fat salad dressing to work so that I am not enticed by fattening, over-dressed salads!  It’s the little things….

Nicole: 

Hi guys! The Six Week Challenge is officially over. As of the last day of the challenge, I'd lost a total of 6 pounds on top of the 15 I lost over the course of the year so far. Last week's vacation boosted me back up a bit but I think it will even out by the end of the week. I'm pretty pleased with my results but I HAVE to say the whole slowing of the metabolism at 30 thing is VERY. VERY. REAL.

If I did the Six Week Challenge at 25, I'd be willing to bet I'd have lost double the weigh I did this time. Seriously, I'd wager at least $100. Think I'm too confident? Don't. I've lived in this body for a long time. At 23, I joined a gym with friends and lost 15 pounds in 2 months by just doing spin 3 times a week. I did strength training twice a week for half an hour. I wipe the floor with that stuff now. Yet, I'm still a little rounder than I want to be. Don't think I'm not super happy about my accomplishment, because I am. I've just learned a valuable lesson about what slid off my thighs in my 20s vs. what needs to be swatted away with a bat now.


This week's workout is jogging by any means necessary. Robyn, Ash and I are doing Color Me Rad this weekend and only one of us is prepared. I'll give you a guess which one. Hint: He's not me or Robyn. I've mentioned before that despite my fitness level, I struggle (to put it mildly) with running. If all else fails, Robyn and I plan to walk most of it but maybe the mood to run will hit us...if for nothing else, to avoid a fistful of neon green cornstarch in our faces, though I guess getting hit is sort of the point.




As for food, this week, it's all about the taco. While on vacation, I did a seafood taco bar one night for dinner. There was shrimp, fish (cod), lettuce, cotija cheese, pico de gallo (store bought), guacamole, and cilantro lime greek yogurt sauce. You can also make these vegetarian by subbing in black beans and rice for the seafood.

I seasoned the shrimp and fish with salt, pepper, fresh garlic and Old Bay seasoning. The fish was baked until flaky (about 20 minutes). The shrimp was sauteed in olive oil until firm and pink on both sides.

The guacamole is just 2 avocados, 1/4 cup loosely packed cilantro, 2 cloves garlic (minced), 1/2 red onion (diced), juice of 2 limes and salt and pepper to taste. Mash it up and serve.

Finally, for the greek yogurt sauce, I whisked the juice of half a lime and a tablespoon of chopped cilantro into 1/2 cup of yogurt.

It's fun to set everything up family style and let people make their own. I also recommend taco boats over taco shells when using such hearty ingredients. They stand up better for the overstuffers. 

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