Tuesday, August 19, 2014

Weekly Weigh In

Since the blog relaunched, I’ve been doing a lot of blog post organizing. In doing so, I realized that Robyn and I have been doing the Weekly Weigh In for almost a year. In that time, progress has been made and pounds have been dropped. Carbs have been loaded and wine has been sipped. We continue to work towards our goals and have set new ones along the way. Right now, I’m at a bit of a crossroads. I think weighing in each week is helping to keep me accountable but to what end? I feel like I’ve made the shift from couch potato to gym rat. I eat balanced meals most of the time and while I am at a plateau, I am in a good place compared to the start of the year.

So, I am changing up the Weekly Weigh In. The series will still be a feature on Nicole’s Curated Life but it will appear once a month rather than once a week.  Robyn will continue to be part of it. We will provide some of our favorite recipes and workouts and may even add some video content. It may be Summer but updating the blog has me focused on Spring cleaning and improvements.  Stay tuned…

For today, I will leave you with a couple of waist (and tastebud) friendly recipes to try this week. Bon appétit!

Beet and Quinoa Salad with Maple-Balsamic Reduction c/o Fat Free Vegan Kitchen
3 large beets (about 16-20 ounces)
1 1/2 cups uncooked quinoa, rinsed very well
2 2/3 cup vegetable broth (or water plus veg. bouillon)
4 cloves garlic, finely minced
1 1/2 cup chickpeas (or one 15-ounce can, rinsed and drained)
4 – 6 clementines, satsumas, or other small seedless oranges (about 1/12 cups orange sections)
1/2 cup green onions, sliced thin
1/4 cup slivered almonds (Optional, but good.)
1/2 cup white balsamic vinegar 
2 tablespoons maple syrup
Salt and freshly ground black pepper to taste

Remainder of recipe here.

Mediterranean Rice Noodles c/o The Clean Program
1 package rice noodles (King Soba is recommended)
2-3 tablespoons extra virgin olive oil
½ pound fresh green beans, ends snipped off
10 cherry tomatoes, halved
1/4 cup pitted olives
8 to 10 fresh basil leaves, torn
Zest and juice of 1 lemon
1-2 teaspoons sea salt
Freshly ground black pepper

Remainder of recipe here.

Zucchini Lasagna c/o Skinnytaste
1 lb 93% lean beef
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 oz part-skim ricotta
16 oz part-skin mozzarella cheese, shredded (Sargento)
1/4 cup Parmigiano Reggiano
1 large egg

Remainder of recipe here

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